Menu Enter a recipe name, ingredient, keyword...

Key Ingredient Recipe Favorites - 16734 recipes

Google Ads

More Main Ingredients recipes

By

I call this combination of two classic desserts my "lucky” recipe

  • CRUST:
  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • COBBLER LAYER:
  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 medium tart apples, peeled and thinly sliced
  • 1 (12-ounce) jar hot caramel ice cream topping, divided
  • CHEESECAKE LAYER:
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup water
  • 3 eggs, lightly beaten
  • Whipped cream
4.3/5 (21 Votes)

By

I make 5 of these jars at a time for easy breakfasts all week

  • 1/2 cup gluten free steel cut or gluten free rolled oats
  • 1/3 to 1/2 cup almond milk (depending on weather you like a thicker or thinner oatmeal)
  • 1 teaspoon ground vanilla beans or 1/2 teaspoon vanilla extract
  • 2 tablespoons unsweetened coconut, shredded
  • 2 teaspoons chia seeds
  • 2 teaspoons maple syrup or 1 medjool date chopped
  • 2 small or 1 large strawberry sliced
4.6/5 (9 Votes)

By

Heat a large skillet over medium-high heat; swirl in half of oil and half of butter

  • 3 tablespoons extra-virgin olive oil
  • 6 tablespoons unsalted butter
  • 3 pounds mixed mushrooms, (such as shiitake, maitake, cremini, and oyster), stems removed, cut into 1/2-inch pieces
  • 10 sprigs thyme
  • 1/4 cup plus 2 tablespoons cognac
  • Coarse salt and freshly ground pepper
  • Serve with Mini Beef Wellingtons (on KI)
4.4/5 (9 Votes)

By

Ramen noodles are cheap and versatile

  • 1/2 cup General Tso’s sauce
  • 1/4 cup rice wine vinegar
  • 2 tsp grated fresh ginger
  • 2 (3-oz) packs oriental-flavor ramen noodles
  • 1 (12-oz) bag Asian-blend chopped salad
  • 1/2 cup chopped scallions
  • 1 medium red bell pepper, seeded and chopped
  • 1/2 cup chopped fresh cilantro
4.4/5 (10 Votes)

By

Pomegranate Cranberry Sauce with Basil brings a different layer of flavor and a balanced tangy sweetness

  • 32 ounces fresh organic cranberries, rinsed and picked over
  • 1 organic pomegranate, arils removed
  • 1 organic lemon, juiced and zested
  • 2 organic oranges, juice and zested
  • 1 teaspoon organic cinnamon
  • 1/2 teaspoon Real salt or Himalayan sea salt
  • 1/2 cup organic grade B maple syrup
  • 3/4 cup pure pomegranate juice
  • 2 tablespoons fresh organic basil, chopped
3.9/5 (11 Votes)

By

So tasty! This cumin-spiced Gouda fondue is best served with soft, warm pretzels or pickled vegetables for dipping

  • 4 ounces pancetta, thickly sliced, chopped
  • 1 red onion, thinly sliced
  • 1 teaspoon ground cumin
  • salt and freshly ground pepper
  • 1 pound Gouda, coarsely shredded
  • 2 tablespoons all-purpose flour
  • 3/4 cup dry Riesling
  • 8 soft pretzels, warmed
  • cubed seeded rye bread, cornichons, and other pickled vegetables, for serving
4.4/5 (10 Votes)

By

This is a tasty way to introduce novices to the delights of tempeh

  • 2 tablespoons (30 ml) olive oil
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 package (8 ounces, or 225 g) tempeh (*use plain soy tempeh to make this dish gluten-free), cubed
  • 8 fresh figs, each cut into 6 wedges
  • 1 ⁄2 cup (120 ml) water
  • 1 cup (235 ml) port wine
  • 1 tablespoon (15 ml) balsamic vinegar
  • 1 tablespoon (6 g) vegan chicken-flavored bouillon or 2 tablespoons (12 g) Chickeny Bouillon (page 19)
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • Salt and pepper, to taste
4.5/5 (8 Votes)

By

In a medium bowl, whisk 1/2 cup of the vinegar with the sugar and 1/2 teaspoon of salt until the sugar dissolves

  • 1/2 cup plus 2 tablespoons Champagne vinegar
  • 1 tablespoon sugar
  • Kosher salt
  • 1 medium red onion, halved lengthwise and very thinly sliced crosswise
  • 1/2 cup buttermilk
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon coarsely ground black pepper
  • 1/2 small garlic clove, minced
  • Two 3/4-pound heads of escarole, white and light green leaves only, torn into bite-size pieces
  • 1 pound brussels sprouts, shredded
  • 1 cup marcona almonds, chopped
4.5/5 (8 Votes)

By

Great for using up holiday leftovers

  • For each sandwich:
  • Sliced whole grain or wheat bread
  • Roughly sliced leftover turkey, warmed slightly
  • Hot Mashed potatoes
  • Turkey gravy, warmed
4.3/5 (24 Votes)

By

Preheat oven to 350 degrees F

  • Spiced Apricot Sauce:
  • 1/2 cup soft bread crumbs
  • 2 tablespoons fat-free milk
  • 1 egg white
  • 1/4 cup finely chopped onion
  • 1/4 cup finely snipped dried apricots
  • 1/2 teaspoon salt
  • 1 clove garlic, minced
  • 1/4 teaspoon ancho chili powder or chili powder
  • 6 ounces lean ground pork
  • 6 ounces uncooked ground turkey breast
  • 1/2 cup apricot nectar
  • 1 teaspoon cornstarch
  • 1/4 teaspoon ancho chili powder or chili powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
4.2/5 (9 Votes)

By

We make this pasta sauce for Christmas Day--you can't fit another meat in the pot! As many times as you reheat it, ...

  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, crushed
  • 1 bay leaf, fresh or dried
  • 1/4 pound pancetta, thick-cut, chopped into small bits
  • 1/2 pound bulk hot Italian sausage
  • 1 pound combined ground beef, pork and veal
  • 1 medium carrot, peeled and finely chopped
  • 1 rib celery, chopped
  • 1 medium onion, chopped
  • 1 cup good quality dry red wine
  • 1 cup beef stock (8-ounces), packaged in a box container or can
  • 2 (32-ounces each) cans chunky-style crushed tomatoes
  • A handful flat leaf parsley leaves, chopped
  • 1/4 teaspoon allspice or cinnamon (a couple of pinches)
  • Coarse salt and black pepper
  • 2 pounds penne rigate, cooked to al dente
  • Grated Pecorino Romano cheese, for topping
  • Fresh, crusty bread, for mopping
4.5/5 (8 Votes)

By

Keep your roast turkey moist by stuffing thin slices of pepperoni under the skin

  • 1 (12 to 14 pound) turkey
  • 2 tablespoons kosher salt
  • 1/2 pound pepperoni, thinly sliced
  • 1 preserved lemon, halved lengthwise, pulp discarded and rind sliced 1/2-inch thick, plus 2 teaspoons minced rind
  • 12 large sage leaves, plus 2 sprigs
  • 2 rosemary sprigs
  • 2 sticks unsalted butter, softened
  • 2 tablespoons thyme, minced
  • 1/2 teaspoon ground fennel
  • Pepper
4/5 (19 Votes)

Any burning questions? Our chefs answer!

Roast Turkey with Pepperoni Apple Cobbler Cheesecake