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Super Easy and fairly cheap

  • ◾1 and 1/2 cups of uncooked quinoa, rinsed and drained
  • ◾2 and 1/2 cups of water (to cook the quinoa)
  • ◾1/2 cup of sliced blanched almonds
  • ◾2 cups of fresh basil leaves
  • ◾1/4 cup of olive oil
  • ◾1 clove of garlic
  • ◾juice of one medium lemon
  • ◾3/4 cup of reduced fat feta cheese (or 1/2 cup of vegan cream cheese)
  • ◾1 large bunch of asparagus, trimmed and cut into 1-inch pieces
  • ◾1 cup of frozen edamame or greens peas
  • ◾2 cups of broccoli florets
  • Note: you can use any of your favourite green spring vegetables for this quinoa primavera
4.4/5 (19 Votes)

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Boil the macaroni in salted water for the time it says on the box and drain

  • 2 cups elbow macaroni or penne
  • 1 cup half and half
  • 2 cups milk
  • 1/2 stick butter plus 1 Tbs.
  • 1/4 cup flour
  • 8 oz. Velveeta cheese ( you can use American, but nothing beats Velveeta in this)
  • 2 eggs, beaten
  • 4-6 about 4-6 slices Swiss cheese
  • 2 cups cheddar cheese
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Tabasco sauce
  • 1 tsp. Worcestershire sauce (may sound strange but it adds a hint of flavor)
4.2/5 (26 Votes)

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Chipotle meatball appetizers have a little heat and are good to eat! Nested in bite-sized pastry cups and topped wi...

  • 1 (8-ounce) can Pillsbury® refrigerated crescent dinner rolls
  • 1 tablespoon vegetable oil
  • 1/2 cup onion, finely chopped
  • 1 chipotle chile in adobo sauce, finely chopped, plus 3 tablespoons adobo sauce
  • 12 frozen Italian-style meatballs (1/2-ounce each), thawed and halved
  • 4 (1-ounce) pieces mozzarella string cheese
  • 1 medium avocado, pitted, peeled, cut into 24 small slices
4.4/5 (20 Votes)

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A co-worker of mine made this treat and I fell in-love with it

  • 7 cups Chex cereal (corn, rice or combination)
  • 2 cups Cheerios cereal
  • 6 cups Popped corn*
  • 3 cups Chinese crispy noodles
  • 1 to 2 cups peanuts, cocktail style
  • 1 cup butter (don't use margarine or tub spread products)
  • 6 tablespoon light corn syrup
  • 1 1/8 cup brown sugar, packed
  • 3/4 teaspoon vanilla
  • 1/3 cup popcorn kernels = about 6 cups popped corn
4.2/5 (24 Votes)

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Preheat oven to 350 F. line thirty 1 3/4 inch muffin cups with paper bake cups; set aside in a large mixing bowl c...

  • 1 1/3 cups all-purpose flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 1/4 cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla
  • 2/3 cup cherry marmalade or cherry preserves, large pieces snipped if necessary
  • 60 maraschino cherries with stems, drained
  • 1 recipe powdered sugar icing
4.4/5 (19 Votes)

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Handmade pasta is easier than you think, try this recipe for handmade lasagna

  • 2 cups all-purpose flour
  • 2 cups semolina flour, substitute ground couscous
  • Salt
  • 6 eggs
  • 2 tablespoons olive oil
4/5 (27 Votes)

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DIRECTIONS STEP 1 In a large nonstick skillet, heat oil over medium heat

  • 1 tablespoon olive oil
  • 1 pound small new potatoes, halved
  • 6 cloves peeled garlic
  • 3 sprigs fresh rosemary
  • Coarse salt and ground pepper
4.4/5 (19 Votes)

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Slice strawberries and sprinkle with sugar and set aside

  • 4 quarts fresh sliced strawberries
  • 1 cup sugar
  • Foolproof Flaky Buttermilk Biscuits
  • 18 oz (about 4 cups) all-purpose flour
  • 5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 10 tablespoons cold unsalted butter, cut into small cubes
  • 1 1/2 cups cold buttermilk
  • 8 tablespoons honey
  • Real Whipped Cream
4.4/5 (19 Votes)

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1. Preheat oven to 350 degrees

  • For cake:
  • 4 eggs
  • 1-1/4 cups vegetable oil
  • 2 cups sugar
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 3 cups grated carrots
  • 1 cups chopped pecans (optional)
  • For frosting:
  • 1/2 cups oleo, softened
  • 1 (8 ounce) package cream cheese, softened
  • 4 cups confectioners' sugar
  • 1 tsp vanilla extract
  • 1 cup chopped pecans
4.4/5 (19 Votes)

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Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic

  • For the Caribbean salsa:
  • 3 lb boneless pork shoulder blade roast, lean, all fat removed
  • 6 cloves garlic, crushed
  • 2 - 3 tbsp Walkerswood Jerk Seasoning (I used mild)
  • 1/2 tsp coarse salt
  • 1 lime, squeezed
  • 1/2 cup fresh orange juice
  • 1 haas avocado, diced
  • 2 large ripe mangos, peeled, seeded and coarsely chopped
  • 1 1/2 tbsp chopped red onion
  • 1-2 tbsp chopped fresh cilantro
  • 2-3 tbsp fresh lime juice
  • salt and pepper, to taste
4.4/5 (19 Votes)

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In a medium bowl, crush the tomatoes and their liquid with your hands

  • 1 28 ounce can whole tomatoes
  • 3 tablespoons EVOO
  • 2 large bulbs fennel, thinly sliced; plus chopped fronds for garnishing
  • 1 bunch scallions, whites and greens thinly sliced separately
  • 3 cloves garlic, thinly sliced
  • 1 pound yukon gold potatoes, cut into 1/2-inch pieces
  • Salt and pepper
  • 1 pound skinless, boneless firm white fish, cut into bite-size pieces
4.4/5 (19 Votes)

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I will double this for 6 peppers

  • 2 tsp olive oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1/2 half red bell pepper
  • 1/4 cup parsley (or cilantro)
  • 5 bell peppers (red or green)
  • 14 oz shredded cooked chicken breast
  • 1/2 tsp cumin
  • adobo (or salt) to taste
  • 15.5 oz can white beans
  • 1/2 cup reduced fat shredded cheddar
4.4/5 (20 Votes)

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Chicken and White Bean Stuffed Peppers Creamy Lemon Basil Quinoa Primavera