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Set a heavy pot of salted water over medium-high heat and bring to a rolling boil

  • 3 cups Swiss chard, stems removed, roughly chopped
  • 1 tablespoon butter
  • 3 cloves garlic, thinly sliced
  • 1/2 pound sorrel, stems removed, roughly chopped
  • 1 tablespoon all-purpose flour
  • 2 cups whole milk
  • 1/4 cup grated Parmesan
  • Salt
  • Freshly ground black pepper
  • 1/3 cup panko bread crumbs
4.3/5 (4 Votes)

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COMBINE FIRST 9 INGREDIENTS

  • 3 EGGS BEATEN FOR 5 MIN.
  • 1 CUP SUGAR
  • 2/3 CUP PUMPKIN
  • 1 t. LEMON JUICE
  • 3/4 CUP FLOUR
  • 1 t. BAKING POWDER
  • 2 t. CINNAMON
  • 1 t. GINGER
  • 1/2 t. NUTMEG
  • 1/2 t. SALT
  • 1 CUP CONFECTIONERS SUGAR
  • 2 3OZ PACKAGES OF CREAM CHEESE
  • 1/2 CUP SOFTENED BUTTER
  • 1/2 t. VANILLA
4.4/5 (10 Votes)

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Heat a small saucepot with the sugar, water, salt and cornstarch

  • 1 quart of fresh strawberries – remove stems
  • 2 cups breakfast cereal – your favorite
  • 2 tablespoons margarine
  • 1 1/2 tablespoons cornstarch
  • 1 cup water
  • 1 tsp. vanilla – optional
  • 1/4 cup shredded coconut
  • Dash of salt
4.4/5 (10 Votes)

By

brown hamburger, onion and woresterhire sauce

  • 1 lb ground beef
  • 1 small onion chopped
  • 1/2 tsp worcestershire sauce
  • 1/2 c packed brown sugar
  • 1 T cornstarch
  • 1 can pineapple chunks (13 1/4)
  • 1/3 c vinegar
  • 2 T soy sauce
  • 1 green pepper coarsely chopped
  • 1 can fancy Chinese vegies or chopped souy veggies
5/5 (2 Votes)

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When I’m in the mood for brunch (which is always), I always have an internal struggle between savory options like...

  • WAFFLES:
  • 1 Package Bacon (about 10 slices)
  • 2 Eggs, separated
  • 1 1/2 cups Buttermilk
  • 2 Tablespoons melted Butter, cooled
  • 1 cup All-purpose Flour
  • 1 Tablespoon Yellow Cornmeal
  • 1 teaspoon Granulated Sugar
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • GLAZE:
  • 3/4 cup Honey
  • 1/4 cup Creamy Peanut Butter
4.5/5 (11 Votes)

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Spruce things up a bit with this delicious vege dish!

  • 1 head broccoli
  • 1 head cauliflower
  • 2 Tbsp capers
  • 3 Tbsp extra virgin olive oil
  • 1/2 Lemon, juiced (2 tbsp)
  • 1 tsp garlic, crushed (1 clove)
  • 1 spring onion, sliced very thin
  • Pinch of Sea Salt
  • Dash of Pepper
4.2/5 (11 Votes)

By

RachaelRayMag.com July/Aug 2013

  • 1 lb. store-bought cheese tortellini, cooked, plus 1/2 cup reserved pasta water
  • 1/2 cup heavy cream
  • 1 tsp. lemon zest
  • 2 cups chopped tomatoes
  • 1/4 cup grated parmesan
  • 2 tbsp. chopped chives
4.4/5 (10 Votes)

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Like most soups, this healthy Moroccan lentil soup recipe gets better with time, so make it a day ahead if you can...

  • 2 teaspoons extra-virgin olive oil
  • 2 cups chopped onions
  • 2 cups chopped carrots
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground pepper
  • 6 cups vegetable broth or reduced-sodium chicken broth
  • 2 cups water
  • 3 cups chopped cauliflower (about 1/2 medium)
  • 1 3/4 cups lentils
  • 1 28-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons lemon juice
4.4/5 (10 Votes)

By

Mix first 7 ingredients just until incorporated

  • 2 c. all purpose baking mix (like Bisquick)
  • 2/3 c. milk
  • 1/3 c. brown sugar
  • 1 egg
  • 2 T. melted butter
  • 1 t. vanilla
  • 1/2 t. cinnamon
  • 1 apple peeled & finely chopped
  • 1/2 c. granola
  • 1/2 c. dried cherries or cranberries
4.4/5 (10 Votes)

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1. Rinse the lentils well and pick through them to remove any dirt or bits of rock

  • For the dressing:
  • 2 1/4 cups (1 lb.) Du Puy lentils
  • 1/4 medium red onion, finely diced
  • 1 cup dried currants (you could also use raisins or other dried fruit and chop them up finely)
  • 1/3 cup capers
  • Fresh herbs, chopped (parsley, cilantro, basil or mint) to taste
  • 1 large carrot, peeled and diced
  • 1 medium bell pepper, seeds and stem removed and diced
  • 1 clove of garlic, peeled
  • 1 bay leaf
  • 1/3 cup cold pressed, extra virgin organic olive oil
  • 1/4 cup apple cider vinegar
  • 1 Tbsp maple syrup
  • 1 Tbsp strong mustard
  • 2 tsps sea salt
  • 2 tsps freshly ground black pepper
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cardamom
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground cloves
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp ground cinnamon
4.3/5 (7 Votes)

By

1. Heat oven to 400. Cook pasta according to package directions; drain and set aside

  • 9 tablespoons unsalted butter, divided
  • 1 pound cooked shrimp, peeled, deveined and chopped into 1/2-inch pieces
  • 1 teaspoon Cajun seasoning, divided
  • Salt and pepper, to taste
  • 1 box penne pasta (1 lb)
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • Shredded pepper jack cheese (12 oz)
  • shredded cheddar cheese (8 oz)
  • 1 cup Panko bread crumbs
4.4/5 (11 Votes)

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For the Sauce: Heat a large frying pan with the olive oil; add the chopped onion, carrot and garlic

  • For the Sauce:
  • 29 oz. can crushed tomatoes
  • 3 cloves of garlic – chopped
  • 1/4 cup fresh basil – chopped
  • 1/2 red onion – chopped
  • 1 carrot – chopped
  • 3 tablespoons wine
  • 1/4 cup chicken broth
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. dried oregano
  • 2 – 3 tablespoons olive oil
  • Grated Romano or Parmesan cheese
  • For the Shells:
  • 12 oz. box of jumbo shells
  • Filling:
  • 16 oz. of cottage cheese
  • 2 cloves of garlic
  • 1/2 cup Italian parsley
  • 1/2 cup sour cream
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. salt
  • Zest of 1/2 orange
  • 2 tablespoons sugar
  • 1/4 cup of grated Romano or Parmesan cheese
  • 1 cup of shredded - Mozzarella or Monterey Jack cheese for topping the shells
4.4/5 (10 Votes)

Any burning questions? Our chefs answer!

“Unique” Stuffed Shells and Tomato Sauce Swiss Chard & Sorrel Gratin