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Put your Ninja to good use with this delicious fresh tomato salsa! It's ready in less than a minute which makes it ...

  • 4 roma tomatoes, quartered
  • 1/4 small white onion
  • 1 serrano chili, split and deseeded
  • 1 tablespoon whole cilantro leaves
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 Lime juice
  • Oregano, to taste
  • Cumin, to taste
3.8/5 (11 Votes)

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Heat the olive oil in a large saucepan over medium heat

  • 2 tablespoons olive oil
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups veggie broth, plus extra, as needed
  • One 12-ounce package frozen artichoke hearts, thawed
  • 1 packed cup fresh spinach (about 1 ounce)
  • 1 tablespoon chopped fresh mint
  • Lemon wedges
4.6/5 (5 Votes)

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***

  • 2 zucchini, cut into 1 inch cubes
  • 3 summer squash, cut into 1 inch cubes
  • 5 garlic cloves, minced
  • 4 sprigs rosemary, chopped
  • 1/2 tablespoon crushed red chile flakes
  • 1 sprig oregano, chopped
  • 3 lemons
  • 1/2 cup red wine vinegar
  • 2 cups extra-virgin olive oil
  • To Taste salt & pepper
  • sturdy skewers, soaked in hot water for an hour if wooden
  • 2 red onions
4.6/5 (5 Votes)

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I love anything Weight Watchers

  • 1/2 pound extra lean ground beef
  • 1/2 cup green bell peppers, chopped
  • 1/2 cup red bell peppers, chopped
  • 1 1/2 cups thick, chunky salsa, divided
  • 1 cup shredded 2% sharp cheddar cheese, divided
  • 2 tbsp Italian salad dressing
  • 8 (6 inch) uncooked corn tortillas
  • 2 tbsp chopped fresh cilantro
4.6/5 (5 Votes)

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Want to bring some Southern comfort to your kitchen table? At one reader’s request, we tracked down the recipe fo...

  • For the shrimp:
  • 1/4 cup small-diced onions
  • 1/4 cup small-diced celery
  • 1/4 cup small-diced green bell peppers
  • 2 ounces tasso ham, julienned
  • 1 tablespoon creole seasoning (Clime likes Paul Prudhomme’s)
  • 7 large shrimp, peeled and deveined
  • 1 ounce sherry
  • 1/4 cup heavy cream
  • 1 tablespoon butter
  • For the grits:
  • 3 cups chicken stock
  • 3 cups milk
  • 1 cup grits (Acadiana uses Hoppin’ John’s)
  • 1/2 cup grated cheddar cheese
  • Sliced green onions as needed
4.6/5 (5 Votes)

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Mix first five ingredients in a large pot and boil for 5 minutes

  • 1 gallon apple cider
  • 1 gallon apple juice
  • 6 cinnamon sticks
  • 1-1/2 cups brown sugar
  • 1-1/2 cups granulated sugar
  • 1 liter Everclear alcohol
4.6/5 (5 Votes)

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Campechana is a Mexican seafood cocktail usually made of oysters, baby octopus, mussels, shrimp, squid and scallops

  • CAMPECHANA SAUCE:
  • 1/3 cup extra virgin olive oil
  • 1/4 cup ketchup
  • 1/2 cup chile sauce
  • 1 tablespoon fresh oregano
  • 1/4 cup parsley, chopped
  • 2 chopped serrano pepper
  • 1/4 cup lime juice
  • 1 cup Clamato juice
  • VEGETABLES:
  • 1/2 cup tomatoes, seeded and diced
  • 1/4 cup white onion, diced
  • 1 teaspoon garlic, minced
  • 1/4 cup cilantro, chopped
  • 1/2 teaspoon salt
  • SEAFOOD MIX:
  • 1 large avocado, peeled and diced
  • 1/2 pound shrimp, boiled and peeled
4.6/5 (5 Votes)

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Simple and delicious, this Baked Asparagus recipe is seasoned with olive oil, salt, pepper and Parmesan cheese

  • Asparagus
  • Olive Oil
  • Salt
  • Pepper
  • Parmesan Cheese
4.6/5 (5 Votes)

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Preheat the oven to 350. Melt the butter in a small saute pan set over medium-high heat until it bubbles and tur...

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 Tbs baking powder
  • pinch salt
  • 3/4 cup milk
  • 3 cups sliced fresh peaches
  • 1/2 tsp ground cinnamon
  • 1/2 cup firmly packed brown sugar
4.3/5 (7 Votes)

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This recipe is prepared with the HealthMaster Fruit & Vegetable Emulsifier from Montel Williams (K30744)

  • 2 oranges, peeled
  • 1 orange, sliced (optional garnish)
  • 1 mango, pitted and peeled
  • 2 whole bananas, peeled
  • 1 pint blueberries
  • 2 pints raspberries
  • 1/2 cup non-fat Greek yogurt
  • 1 can (11.8 fl oz) coconut water
  • 1 cup ice
4.6/5 (5 Votes)

By

How sweet it is

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 cup flour
  • 3 eggs
  • 3/4 cups romano cheese
  • 3/4 chicken stock
  • 1/2 stick butter
  • 1 whole lemon
  • 1/3 cup white wine
  • 1/2 tablespoon dried parsley
4.7/5 (6 Votes)

By

These take a little work but they are well worth it

  • Filling:
  • 4 lbs Pork Loin
  • 1 head of garlic (8-10 cloves)
  • 2 small/medium white onions
  • 1 cup orange juice (with some pulp)
  • 4 cups water
  • 1 tablespoon Goya Adobo Seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons Spanish olive oil
  • 2 poblanos
  • Sauce:
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 1/2 cups chicken broth
  • 1 1/2 cups sour cream
  • 1 can or 1/2 cup cooked diced green chiles
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • Assembly:
  • 22 corn tortillas
  • 3 cups grated jack or chihuahua cheese
  • 11 lime wedges
  • 2 tablespoons chopped cilantro
4.6/5 (5 Votes)

Any burning questions? Our chefs answer!

Garlic Pork Enchiladas with Green Chile Sour Cream Sauce Ninja Fresh Tomato Salsa