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In a medium bowl mash beans with a fork or potato masher

  • Easy Tomato Sauce:
  • 1 15 ounce can cannellini beans, rinsed and drained
  • 1 1/2 cups soft bread crumbs
  • 1/4 cup shredded carrot
  • 1/4 cup finely chopped onion
  • 1 egg
  • 2 tablespoons snipped fresh parsley
  • 3 tablespoons olive oil
  • 4 slices country Italian bread, toasted
  • 1 cup packed fresh baby spinach
  • 1/4 cup Easy Tomato Sauce
  • 1 14 1/2 ounce can diced tomatoes, undrained
  • 2 tablespoons snipped fresh basil
  • Salt
  • Ground black pepper
4.5/5 (13 Votes)

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Awesome! Made it this year for Thanksgiving and everyone loved it!

  • Base layer:
  • 1 box yellow cake mix (minus 1 cup, set aside for topping)
  • 1 stick butter (8 Tablespoons)
  • 1 egg
  • Pumpkin Pie Filling:
  • 1 large can pumpkin
  • 2 cups sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon Mace
  • 1/2 teaspoon Allspice
  • 4 eggs (beaten)
  • 2 cups milk
  • 1 Tablespoon butter
  • Topping:
  • 3 Tablespoons cold butter
  • 1 Tablespoon cinnamon to reserved cup of dry cake mix.
4.5/5 (13 Votes)

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Just imagine. Luscious pumpkin pie, and creamy cheesecake rolled into one—all for only 90 calories per serving

  • CRUST:
  • 3 tablespoons butter or margarine, melted
  • 1 cup graham cracker crumbs
  • 3 tablespoons no-calorie granulated sweetener*
  • FILLING:
  • 8 ounces light tub-style cream cheese
  • 2 large eggs, divided
  • 1/3 cup plus 1/2 cup no-calorie granulated sweetener*, divided
  • 1 teaspoon vanilla
  • 1 (15-ounce) can 100% packed pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon cloves
4.4/5 (14 Votes)

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Preheat slow cooker on HIGH setting

  • 3 boneless, skinless chicken breasts, cubed or cut into strips
  • 3 (15 oz) cans Great Northern beans (or other white bean), rinsed and drained, 1 cup reserved for thickening
  • 2 cups frozen shoepeg white corn (can use canned, drained)
  • 1 (4 oz) can green chiles, chopped
  • 1 small onion, chopped (1/3 c.)
  • 3 cups reduced-sodium chicken broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of creole seasoning (like Tony Chachere's)
  • Pinch of cayenne pepper, optional
  • 1 tablespoon corn meal
  • Garnish: Sour cream or plain Greek yogurt
  • Optional garnishes: Shredded cheese of choice, chopped cilantro
  • Bite-size tortilla chips
4.5/5 (13 Votes)

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Twice baked potatoes with a twist! Pesto adds bold flavor to these twice baked potatoes

  • 4 (12 ounce) russet potatoes
  • 1/2 cup basil pesto, or substitute tomato pesto
  • 1/2 cup shredded Pecorino-Romano cheese, about 2 ounces
  • 1/4 cup whole milk
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup pine nuts
4.5/5 (13 Votes)

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Making the Wiener Schnitzel: Pound meat thin between sheets of plastic wrap for easier washing up

  • For Wiener Schnitzel:
  • Carapelli Extra Light Tasting Olive Oil for frying
  • 2 veal cutlets (about 5 ounces each) pounded to 1/4-inch thickness
  • 1/8 cups all-purpose flour
  • 1/4 cup bread crumbs
  • 1 eggs
  • For Spaetzle:
  • 2-1/2 tablespoons Carapelli Premium 100% Extra Virgin Olive Oil
  • 1/2 cup all-purpose flour
  • 1/2 teaspoons salt
  • 1/4 teaspoons. ground pepper
  • 1/4 teaspoons ground nutmeg
  • 1 eggs
  • 1/8 cup milk
4.5/5 (13 Votes)

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There's veggies in this delectable cake, so it's healthy right?! I think so!

  • 2 1/4 cup all-purpose flour
  • 1 1/4 cup sugar
  • 1 tablespoon baking soda
  • 1/4 teaspoon salt
  • 1 cup applesauce
  • 3 large eggs
  • 6 tablespoons safflower oil
  • 1 tablespoon vanilla extract
  • 3 cups zucchini, grated
  • 1 1/2 cups toasted walnuts, chopped
  • 6 ounces bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 4 teaspoons whole milk
4.4/5 (14 Votes)

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Heat a large frying pan with the olive oil and add the sliced zucchini and onion

  • For the Cannellini Spread:
  • 2 zucchini – sliced lengthwise
  • 1 red onion – sliced
  • Asiago cheese – sliced
  • 2 vine ripe tomatoes – sliced
  • Fresh basil leaves
  • Dashes of salt and black pepper
  • 2 - 3 tbs. olive oil
  • Chiabata bread
  • 19 oz. can cannellini beans – drained and rinsed
  • 2 sun dried tomatoes
  • 1/4 cup fresh basil leaves
  • 3 cloves of garlic – roasted
  • Juice of 1/2 lemon
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 3 – 4 tbs. olive oil
4.5/5 (13 Votes)

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Try this Vegan Mushroom Ropa Vieja recipe for dinner tonight and watch as the whole family is impressed by the vibr...

  • SOFRITO:
  • 6 large Portobello mushroom caps
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoon safflower oil
  • 1/2 cup sofrito, see recipe below
  • 8 to 10 stuffed pimento olives, alcaparrado or other green olives
  • 1 teaspoon ground cumin
  • 1 (14-ounce) can diced tomatoes
  • 1 tablespoon vegan, gluten-free Worcestershire sauce
  • 1 1/2 cups water
  • 2 bay leaves
  • 4 medium stalks celery, diced
  • 2 medium carrots, diced
  • 2 bell peppers, diced, mix colors if possible
  • 1 medium onion, diced
  • Kosher salt to taste
  • 1/2 cup frozen green peas
  • fresh parsley for garnish
  • 1 medium Spanish onion, cut into large chunks
  • 1 medium green pepper, cubanelle, or frying pepper
  • 8 garlic cloves
  • 3 ajices dulce, optional
  • 1 cup cilantro
  • 2 plum tomatoes, cored and cut into chunks
  • 1 red bell peppers, chopped
4.1/5 (18 Votes)

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Don't let this uncommon combination of ingredients throw you, this stuff is awesome! It's the perfect accompaniment...

  • 2 (20 oz) cans pineapple chunks, drained well
  • 1 (8 oz) can crushed pineapple, drained well
  • 1/2 cup sugar
  • 4 tablespoons all-purpose flour
  • 1 1/2 cups shredded Sharp cheddar cheese
  • 1 sleeve Ritz crackers, coarsely crushed
  • 3 tablespoons margarine or butter, melted
4.5/5 (13 Votes)

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Crust In a small saucepan set over low heat, warm the water, olive oil and honey until honey is dissolved

  • For the toppings:
  • For the Crust
  • 1/2 cup (118 ml) water
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 1 1/2 cups (180 grams) all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon active-dry yeast
  • 1 tablespoon olive oil
  • 2-3 ounces (57-85 grams) brie cheese, thinly sliced and rind removed
  • 1/3 cup (113 grams) raspberry jam or preserves
  • 1 cup (113 grams) fresh raspberries
  • 1 teaspoon fresh rosemary, chopped
  • Candied pecans (recipe below)
  • Good quality honey, for drizzling
  • For the candied pecans:
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1 cup (110 grams) pecans, whole or pieces
4.4/5 (15 Votes)

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Preheat the oven to 350 degrees F

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon double-acting baking powder
  • 1/2 teaspooon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 6 Tablespoon butter and 1 stick butter (room temp)
  • 6 Tablespoons sugar plus 1/2 cup sugar (separate each sugar)
  • 2 Granny Smith Apples, peeled, cored and sliced thinly
  • 1/2 cup Pomegranate seeds
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 cup whole or 2 % milk
  • 2 Tablespoons Apricot Jam (optional)
4.3/5 (16 Votes)

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