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Donna C's shrimp mold

  • 1 (10.75 ounce) can condensed tomato soup
  • 2 (.25 ounce) envelopes unflavored gelatin
  • 1/2 cup cold water
  • 6 ounces cream cheese, softened
  • 1 cup mayonnaise
  • 1 pound cooked shrimp
  • 1 cup minced celery
  • 1/2 cup green onions, minced
  • 2 tablespoons chopped parsley
  • 1/4 tsp tabasco or to taste
4.1/5 (17 Votes)

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With an electric mixer, beat together sugar, butter, eggs, and vanilla until well blended scraping bowl often

  • 2 1/2 cups sugar
  • 1 1/4 cups butter
  • 5 eggs
  • 1 tsp vanilla extract
  • 3 cups flour
  • 1 tsp baking powder
  • 1/3 cup milk
  • 1/3 cup rum
  • 2 cups coarsely cut canned or fresh pineapple
  • 1/4 cup coconut
  • 1/4 cup rum
4.6/5 (5 Votes)

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1 Put cauliflower, onion, celery and chicken stock in crockpot

  • 2 (16 ounce) bags frozen cauliflower
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 4 cups chicken stock
  • 2 cups cream
  • 1/2 teaspoon Worcestershire sauce
  • 1 cup cheddar cheese, grated
  • salt
  • pepper
  • Optional if you like spicey add a couple chopped up jalopeno's.
4.6/5 (5 Votes)

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Delicious one dish meal, adapted from Rachael Ray

  • Ingredients:
  • Ingredients
  • Extra Virgin Olive Oil
  • Salt and pepper
  • 2 pounds baby red-skinned potatoes, halved or quartered, depending on how large they are
  • 4 large onions, quartered with root end attached
  • 2 pounds kielbasa, cut into 2-inch pieces( I recommend one inch pieces)
  • 4 Gala or Honeycrisp apples, cut into wedges ( I used 3 and I recommend thin wedges.)
  • Honey
4.6/5 (5 Votes)

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This yummy vegan pumpkin soup is smooth as silk with blended ingredients

  • 2 cans pumpkin purée
  • 6 cups vegetable stock
  • 2/3 cups applesauce
  • 2 granny smith, or other tart apples, diced
  • 1 small onion, diced
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon sage
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon thyme
  • 1/4 cup brown sugar
  • kosher salt
  • olive oil
4.6/5 (5 Votes)

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Heat oil in a pot on med-high

  • 1 Tbsp Olive Oil
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 to 1 1/2 tbsp grated ginger
  • 1 1/2 lbs carrots sliced
  • 2 cups veggie
  • Salt/Pepper
4.6/5 (5 Votes)

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Delicious baked eggs in a nest of Yukon Gold Potatoes, with a layer of candied bacon and melted cheese

  • TOPPING VARIATION, INSTEAD OF BACON:
  • 3 to 4 large Yukon Gold Potatoes (or Russetts), peeled
  • 2 tablespoons olive oil
  • Kosher salt and freshly cracked black pepper
  • Nonstick cooking spray
  • 6 slices candied bacon (recipe follows)
  • 6 eggs
  • 3/4 cup shredded provolone (I used Swiss & Gruyere)
  • 6 slices prosciutto, about 2 1/2 ounces, chopped
  • 2 tablespoons maple syrup
4.6/5 (5 Votes)

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In a large saucepan over medium heat, whisk together celery soup, flour, butter or margarine or canola oil, garlic ...

  • 10 3/4 oz. can cream of celery soup
  • 1 tbs. flour
  • 1/4 cup butter or margarine or canola oil
  • 1/2 tsp. garlic salt or to taste
  • Salt to taste
  • Pepper to taste
  • 20 oz. frozen chopped spinach, cooked according to package directions, well drained OR 2 pounds fresh spinach, cleaned, stems removed, chopped, cooked and drained
  • 1 tblsp dry onion, chopped, OR
  • 1 small onion, peeled, ends removed, diced
4.7/5 (7 Votes)

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This simple recipe can be on the dinner table in 45 minutes

  • 2 tablespoons olive oil
  • 2 to 3 tablespoons butter
  • 1 pound portobello mushrooms, sliced about 1/4 of an inch thick
  • 3 slices bacon, finely sliced into largons* (optional if you want to stick with a true meatless recipe)
  • 1 carrot, finely chopped
  • 1 large yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1.5 to 2 cups beef stock (use vegetable broth if you are a vegetarian)
  • 3/4 cup red wine
  • 1 tablespoon tomato paste
  • 1/4 teaspoon dried thyme
  • 1/2 tablespoon all-purpose flour
  • 1 teaspoon salt (or more, depending on the salt level in your broth)
  • Freshly ground black pepper
  • Egg noodles for serving
  • Sour cream and chopped parsley or chives for garnish
4.6/5 (5 Votes)

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A favorite that is actually healthier than most pies

  • 3 Cups Winter Squash Pulp
  • 4 Eggs
  • 1 Can Sweetened Condensed Milk
  • 1 Cup Brown Sugar
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Ginger
  • 1 1/2 Tsp. Cinnamon
  • 1 Tsp. Allspice
  • 2 9" Grahm Cracker Pie Crusts
4.3/5 (11 Votes)

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Rich, cheesy topping goes perfectly with mild flavored Heavenly Halibut

  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup butter, softened
  • 3 tablespoons mayonnaise
  • 2 tablespoons lemon juice
  • 3 tablespoons green onions, chopped
  • 1/4 teaspoon salt
  • 1 dash hot pepper sauce
  • 2 pounds halibut fillets, skinless
3.9/5 (87 Votes)

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This dish is based on a French 7-hour braised lamb

  • BEANS:
  • 1 (6 to7-pound) leg of lamb (see note)
  • Good olive oil
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 (750-ml) bottle dry white wine
  • 2 cups chicken stock, or water
  • 2 heads of garlic, broken apart but not peeled
  • 15 large sprigs fresh rosemary
  • 15 large sprigs fresh thyme
  • 1 onion, peeled and cut in half (my adaptation, to add more flavor to the broth)
  • 6 bay leaves
  • 14 ounces dried Great Northern beans
  • 1 quart homemade chicken stock or canned broth
  • 1 tablespoon kosher salt
  • 1/4 cup good olive oil
  • 2 cups yellow onions, chopped
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1/4 cup fresh parsley, chopped, plus extra for garnish
  • 1 tablespoon garlic, minced
  • 2 tablespoons fresh rosemary, minced
  • 2 tablespoons fresh thyme, minced
  • 1/3 cup Parmesan cheese, freshly grated
3.8/5 (128 Votes)

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Ina Garten's Braised 4-Hour Lamb & Provencal French Beans Shrimp Mold