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A classic Crisp Catfish with some delicious Apple-Celery Slaw!

  • 1 lemon, halved
  • 1/3 cup mayonnaise
  • 1 tablespoon honey
  • 3 stalks celery, thinly sliced
  • 1 Granny Smith apple, thinly sliced
  • 1 cup shredded red cabbage
  • 1 pounds catfish fillets
  • 1/2 teaspoon salt
  • 1/3 cup yellow cornmeal
  • 1 teaspoon chili powder
  • 2 tablespoons oil
4.6/5 (7 Votes)

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In a large, shallow bowl, whisk the Japanese plum wine with the ground ginger

  • 1 cup Japanese plum wine (see Note)
  • 1/4 teaspoon ground ginger
  • 5 large or 10 small plums (about 2 pounds), cut into wedges
  • 2 pints raspberries
  • Gingersnaps, for serving
4.6/5 (7 Votes)

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Cilantro and Mexican cuisine go hand in hand, but it's also the star ingredient of an amazing recipe for pasta!

  • 3 Tbsp. vegetable oil
  • 8 ounces uncooked angel hair pasta nests
  • 1 medium white onion, chopped
  • 2 lbs. vine-ripened tomatoes, roasted, peeled and chopped, (reserve juices)*
  • 1 jalapeno pepper, roasted, peeled, seeded and finely chopped*
  • 2 cups water
  • 4 Knorr® Cilantro MiniCubes, crumbled
4.6/5 (7 Votes)

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In a bowl, toss the melon and peach with the oil and vin cotto; season with salt and pepper

  • One 1 1/2-pound honeydew melon—seeded, peeled and thinly sliced
  • 1 peach, peeled and thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons vin cotto or balsamic vinegar
  • Salt and freshly ground pepper
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped marjoram
  • 1/2 pound fresh mozzarella, chopped
  • 8 thin slices of prosciutto (2 ounces)
4.5/5 (8 Votes)

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In a saucepan, heat the oil

  • 2 tablespoons extra-virgin olive oil
  • 1 pound lean ground turkey (white meat only)
  • Salt and freshly ground pepper
  • 3 garlic cloves, minced
  • 1 medium onion, finely chopped
  • 2 tablespoons ancho chile powder
  • 1 tablespoon New Mexico chile powder
  • 1 teaspoon ground cumin
  • One 14-ounce can chopped tomatoes
  • One 15-ounce can tomato sauce
  • One 15-ounce can black beans, drained and rinsed
  • 4 corn tortillas
4.6/5 (7 Votes)

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Try something new for toppings on your pizza

  • 1 pizza dough
  • 4 ounces uncooked tomato sauce
  • 4 ounces low moisture mozzarella, grated
  • 4 ounces saute’d eggplant
  • 2 egg yolks and water
  • 2 ounces breadcrumbs
4.5/5 (8 Votes)

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White bean spread with garlic and herbs is perfect when served with home-made crispy baked pita wedges

  • SPREAD:
  • 2 (15-ounces) cans great Northern or cannellini beans (white kidney beans), rinsed and drained
  • 1/2 cup canned chicken or vegetable broth
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh marjoram, snipped or 1/4 teaspoon dried marjoram, crushed
  • 1/2 teaspoon fresh rosemary, snipped or 1/8 teaspoon dried rosemary, crushed
  • 1/8 teaspoon pepper
  • Olive oil, optional garnish
  • fresh marjoram leaves and rosemary, optional garnish
  • HOME BAKED PITA CHIPS:
  • 2 pita bread rounds
  • 2 tablespoons olive oil
  • 2 teaspoons fresh oregano, snipped
  • 1/4 teaspoon Kosher salt
4.3/5 (8 Votes)

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1. Preheat broiler 2. Place poblano chile on a foil-lined baking sheet

  • 1 medium poblano chile
  • 1 TBS butter
  • 1 cup finely chopped onion
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp ground red pepper (i.e., cayenne)
  • 1 (16 oz) package frozen corn kernels, thawed
  • 1 cup cream, divided (3/4 cup / 1/4 cup)
  • 1 (8 oz) russet potato, peeled and cut into small chunks
  • 2 cups water
  • 2 TBS flour
  • 1 cup milk (whole)
  • 1 (8 oz) container crab meat
4.6/5 (7 Votes)

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{Gluten Free & Allergy Friendly - Top 8 Free} Apple SunButter Baked Oat Bars

  • 3/4 cup of gluten free all-purpose flour
  • 3/4 cup of certified gluten free oats
  • 1/2 cup of brown sugar
  • 1/2 teaspoon of baking powder
  • Pinch of salt
  • 1 stick of dairy-free butter
  • 1/3 cup of apple butter - or favorite jam/ jelly
  • 1/3 cup of SunButter sunflower seed spread - we used the No Sugar Added variety
4.6/5 (7 Votes)

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Quick and Easy Summer Appetizer

  • 2 .9 ounce (54 grams) packages Athens brand Mini Fillo Shells
  • 2-3 fresh medium sized garden tomatoes, squeezed of seeds, chopped fine
  • 8 ounce feta cheese, cubed then diced into small pieces
  • 1 branch fresh oregano around 6 inches long, leaves removed from stem, chopped
  • 1-2 tablespoons extra virgin olive oil, approximately, for the feta and 1-2 tablespoons, approximately, for the chopped tomatoes
  • 1 teaspoon balsamic vinegar, or a bit more if preferred mixed with chopped tomatoes
  • 2 pinches kosher salt each for the cubed feta and the tomatoes, more if preferred
  • 2 pinches cracked black pepper each for the feta and the tomatoes, more if preferred
  • fresh chives, a handful, approximately, clipped into small pieces for topping filled phyllo cup
4.6/5 (8 Votes)

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Preheat the oven to 350 degrees F

  • 3/4 cup quick-cooking oats
  • 1/2 cup skim milk
  • 1 medium onion, peeled
  • 2 pounds ground turkey breast
  • 1/2 cup chopped red bell pepper
  • 2 eggs, beaten
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup ketchup
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 (8-ounce) can tomato sauce
4.4/5 (8 Votes)

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Reviews from other cooks suggest that the blue cheese may be too strong on the first day, but is delicious the day ...

  • 1/4 cup blue cheese crumbles
  • 3 Tablespoons lemon juice
  • Salt and ground black pepper; to taste
  • 1-1/2 teaspoon extra-virgin olive oil
  • 1/2 small red onion thinly sliced
  • 1 (5 ounce) package baby spinach
  • 4 cups cubed and roasted butternut squash; warmed
4.3/5 (8 Votes)

Any burning questions? Our chefs answer!

Butternut Squash with Wilted Spinach Crisp Catfish with Apple-Celery Slaw