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This is a different approach to the traditional cabbage rolls

  • 1 lb. minced meat (beef or lamb)
  • 1 large onion, diced
  • 2 medium tomatoes, diced
  • 2 cups basmati or other long grain rice
  • salt & pepper to taste
  • 1/2 tsp. curry powder
  • 1/4 tsp. garam masala (or use 1/8 tsp. each allspice, cinnamon and cloves)
  • 1/2 tsp. cumin
  • 3 TBS. olive oil
  • 20 about 20 green leaves, tough center stem removed and cut into pieces approx. 4" squarish to make total of about 50 pieces
  • 1 can tomato sauce
3.7/5 (46 Votes)

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This grilled shrimp with mango on a stick gives you a summertime taste of the tropics

  • 1/4 cup freshly squeezed lime juice plus 1 tablespoon (3 limes)
  • 1/4 cup dark rum
  • 3 tablespoons dark-brown sugar
  • 1 tablespoon peeled fresh ginger, finely grated
  • 1 1/2 teaspoons cornstarch
  • 32 medium shrimp, peeled and deveined (tail on)
  • Coarse salt and ground pepper
  • 1 ripe but firm mango, peeled and sliced lengthwise into 8 slivers, each about 1 inch thick
  • 2 tablespoons vegetable oil, plus more for grates
  • 2 bunches watercress (about 12 ounces), tough stems trimmed
4.4/5 (7 Votes)

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A juicy three meat burger is like heaven! You can top it with cheese and any vegetables and condiments to your liki...

  • 1 1/4 pounds well-chilled beef brisket, trimmed of excess fat and sinew
  • 1 1/4 pounds well-chilled boneless short ribs, trimmed of excess fat and sinew
  • 1 1/4 pounds well-chilled hanger steak, skirt steak, or carne asada meat, trimmed of excess fat and sinew
  • 5 ounces well-chilled beef suet
  • 3 ounces well-chilled beef bone marrow
  • 2 tablespoons red miso mixed with 1/4 cup water until smooth
  • Olive oil, for brushing
  • 8 large slices sharp cheddar cheese
  • 8 large sesame seed buns, halved
  • 8 tomato slices
  • 8 red onion slices
  • Fresh watercress sprigs
  • Red Vinegar Pickles
  • Spiced Ketchup
4.5/5 (6 Votes)

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In a bowl, whisk together the mayonnaise, lemon juice, a pinch of salt, and pepper

  • 3 tablespoon mayonnaise (see note)
  • 3 tablespoons freshly squeezed lemon juice
  • Sea Salt
  • Black Pepper
  • 2 celery stalks, finely diced
  • 1/4 cup minced red onion
  • 1/3 cup golden raisins
  • 2 cups cooked chickpeas (or 1, 15 ounce canned drained and rinsed)
  • 1/4 cup chopped flat-leaf parsley
  • 1 tablespoon chopped chives
4.5/5 (6 Votes)

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Pico de gallo is a fresh salsa and it complements this chicken beautifully

  • Pico de Gallo:
  • 4 ripe plum tomatoes, seeded and finely chopped
  • 1 small white onion, finely chopped
  • 1 ⁄2 cup loosely packed cilantro leaves, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1-1/2 Tbsp lime juice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Chicken:
  • 4 (5–6 oz) boneless, skinless chicken breasts
  • 1/4 cup extra virgin olive oil
  • 4 garlic cloves, minced
  • 1-1/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • Zest of 1 lemon
4.5/5 (6 Votes)

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We are at that time of year again when spring sports start up

  • 2 medium sweet potatoes
  • 2 large chicken breasts
  • 1 small onion diced
  • 2 big handfulls spinach
  • 3 cloves garlic minced
  • 2 13.5 oz Coconut milk canned
  • 4 cups vegetable broth
  • 1 1/2 tbsp curry paste
  • pinch ginger ground
  • green onions sliced
4.5/5 (6 Votes)

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Whenever I make ice cream, or custards, I always have leftover egg whites

  • CAKE:
  • 5 large egg whites
  • 1/2 cup whole milk
  • 1 tablespoon coconut flavoring (I used LorAnn coconut flavoring)
  • 1 teaspoon pure vanilla
  • 3 cups cake flour*
  • 2 1/3 cups sugar
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 cup unsweetened coconut milk
  • CREAM CHEESE BUTTER CREAM FROSTING:
  • 8 ounces cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 4 cups powdered sugar, sifted
  • 1 to 3 tablespoons unsweetened coconut milk or regular milk
  • 1 teaspoon coconut flavoring
  • 1 cup unsweetened coconut
  • WHIPPED CREAM CHEESE FILLING:
  • 1 cup cream cheese butter cream frosting (above)
  • 1 cup heavy whipping cream
  • NOTE: If you don’t have cake flour on hand, substitute 1 cup minus 2 tablespoons of all-purpose flour for 1 cup of cake flour.
4.2/5 (18 Votes)

By

Ricotta provides a creamy base for this plum and cherry bruschetta topping

  • 2 red plums or nectarines, halved, pitted, thinly sliced
  • 1 cup cherries, pitted, halved
  • 2 tablespoons sugar, divided
  • 1 tablespoon olive oil plus more for drizzling
  • Flaky sea salt (such as Maldon)
  • 1/4 vanilla bean, split lengthwise, or 1/2 teaspoon pure vanilla extract
  • 1 cup whole milk ricotta
  • 1/2 baguette, sliced 1/2 inch thick, toasted
4.3/5 (7 Votes)

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Traditional Irish fare but with an modern day twist, corned beef and cabbage spring roll

  • 10 spring roll wrappers
  • 6 cups hot water for soaking wrappers
  • 1 pound cooked white cabbage or use a 116-ounce. package Sauerkraut, drained
  • 1 medium onion, finely minced
  • 1 teaspoon caraway seeds
  • 1 tablespoon olive oil
  • 1/2 pound thinly sliced corned beef, julienne
  • 1/2 teaspoon ground black pepper
  • 4-ounces Swiss cheese, shredded and chilled
  • 1 quart peanut oil or other high heat oil
  • Thousand Island dressing
4.3/5 (19 Votes)

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Craving Indian food? This spiced chicken with tomatoes and cream is easy to make in your slow cooker

  • 3 tablespoons ghee (clarified butter) or vegetable oil
  • 6 chicken legs (drumsticks with thighs; about 3 pounds)
  • Kosher salt, freshly ground black pepper
  • 1 medium onion, finely chopped
  • 4 garlic cloves, finely grated
  • 2 tablespoons finely grated peeled ginger
  • 2 tablespoons tomato paste
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 to 3/4 teaspoon cayenne pepper
  • 3/4 teaspoon ground cardamom
  • 4 cups low-sodium chicken broth
  • 1 pound small Yukon Gold potatoes, sliced 1/4” thick
  • 3/4 cup canned tomato purée
  • 1/2 cup heavy cream
  • Plain yogurt, torn fresh mint, and naan, flatbread, and cooked rice, for serving
4.4/5 (7 Votes)

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Heat a large skillet over medium-high heat

  • 18 ounces fresh whole wheat, three cheese tortellini (Buitoni)
  • 1 cup fat free cottage cheese
  • 2 ounces low fat cream cheese (Neufchatel)
  • 1/2 cup reduced fat Parmesan cheese, grated
  • 3 cups mushrooms, sliced
  • 2 tablespoons margarine or butter
4.4/5 (7 Votes)

By

"Berries and goat cheese balance each other beautifully, and this salad enhances the taste experience with mild gre...

  • SALAD:
  • 1 (6-ounce) bag fresh baby arugula
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup sliced strawberries
  • 4 ounces crumbled goat cheese
  • 3/4 cup honey-roasted pecans or walnuts
  • HONEY VINAIGRETTE:
  • 1/4 cup fresh orange juice
  • 2 teaspoons raspberry vinegar
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • Zest of 1 orange
4.5/5 (6 Votes)

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Fresh Berry Salad with Arugula and Goat Cheese Stuffed Broccoli Leaves