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New Mexico's Hatch chiles are amazingly versatile

  • PER SERVING:
  • 2-3 medium-large strawberries
  • 1 tsp brown sugar
  • 1/4 tsp lime juice
  • 1 Tbsp fresh-roasted Hatch chile
  • 1.5-2 Tbsp heavy whipping cream
4.5/5 (2 Votes)

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Delicious southern dish - always a hit and never any left!

  • 1 9-inch pie shell
  • 3-4 tomatoes (small) or 2 large, sliced ~1/4 inch, salted and drained well on paper towels (about 10-15 minutes - this is VERY important)
  • 1/2 yellow or red onion, or 3-4 scallions, chopped
  • 1/4 cup sliced basil (about 8 leaves) and or 1 tsp Italian seasoning
  • 1-2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Mozzarella or Gruyere or Parmesan any combo will do!)
  • 3/4-1 cup mayonnaise
  • Salt and freshly ground black pepper
4.4/5 (10 Votes)

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Place fish heads/bones/parts in a large pot and cover with water

  • 2 large salmon heads
  • extra fish parts and bones ( nice but optional )
  • 2 stalks celery
  • 2 large carrots
  • 1 large onion
  • 1 large green bell pepper
  • 1 large tomato
  • 1 large tomato diced
  • 1 bay leaf
  • 2 large cloves of garlic
  • salt, pepper
  • one lemon quartered
  • extra lobster or fish stock paste from a jar. ( e.g., Better than Bouillon brand )
  • 1/2 to one cup white wine
4.6/5 (8 Votes)

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Preheat oven to 400. Toss fennel with 2 Tbsp

  • 1 Box Dry Gemelli Pasta
  • 2 Heads Fennel, sliced thin & roasted
  • 4 Tbsp. Extra Virgin Olive Oil
  • 5 Cloves Black Garlic, sliced
  • 1 Jar Tomato & Basil Sauce
  • Salt & Freshly Ground Black Pepper To Taste
  • 1/4 C. Parmegiano-Reggiano Cheese, grated
4.5/5 (2 Votes)

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To make a no-stress cherry pie, this recipe has everything you need

  • 1 (20 ounce) can reduced-sugar cherry pie filling
  • 1/4 teaspoon almond extract
  • 2 cups reduced-fat biscuit/baking mix
  • 2 tablespoons plus 1 teaspoon sugar, divided
  • 1/2 cup fat-free milk
  • 2 tablespoons reduced-fat margarine, melted
4.4/5 (10 Votes)

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A new way to enjoy an old summer tradition

  • Onion Sauce:
  • 2 T canola oil
  • 2 Lg onions, halved & thinly sliced
  • 2 t ancho chile powder
  • 1/2 t ground cinnamon
  • 1/2 C ketchup
  • 1/4 t hot sauce
  • 1/2 t kosher salt
  • 1/4 t ground black pepper
  • Grilled Pepper Relish:
  • 6 cloves roasted garlic, coarsely chopped
  • 3 grilled red peppers, peeled, seeded & diced
  • 3 T extra-virgin olive oil
  • 2 T red wine vinegar
  • 3 T finely chopped fresh flat leaf parsley, plus leaves for garnish
  • Kosher salt & freshly ground pepper
  • Grilled Hot Dogs:
  • 8 all beef kosher hot dogs
  • canola oil
  • freshly ground black pepper
  • Soft poppy seed or regular hot dog buns
  • Dijon mustard
4.5/5 (2 Votes)

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A little spunk to a simple carrot side dish

  • Topping:
  • 4 c. carrots (shredded)
  • 3/4 c. mayonnaise
  • 1 small onion, choppd (sweet or red )
  • 1/2 c shredded cheddar cheese
  • 3 tbsp prepared horseradish
  • 1/4 tsp sugar
  • Season with salt and pepper
  • 12 saltine crackers, crushed
  • 3 tbsp butter
  • 2 tbsp chopped parsley
4.4/5 (10 Votes)

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Place artichoke halves, center facing up, in a crockpot

  • 4 articokes, split and chokes removed
  • 1/2 stick butter
  • 1 T. garlic powder
  • Juice of 2 lemons
  • Lemon Dill Aioli
  • 1/2 cup organic mayonnaise
  • Juice of a lemon
  • 1 t. garlic powder
  • 2 t. dill
  • Sea salt and pepper
4.4/5 (10 Votes)

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I love that my husband goes fishing all the time for trout

  • Cole Slaw:
  • 4 trout fillets
  • lemon juice
  • Old Bay seasoning
  • 1 pound frozen french fries
  • 1/2 small cabbage, shredded
  • 2 medium carrots, shredded
  • 1/4 cup mayonnaise +/-
  • 2 teaspoons sweet pickle juice +/-
  • Tartar Sauce:
  • 1/4 cup mayonnaise
  • 1/4 cup sweet pickle relish
4.5/5 (2 Votes)

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From The Chew July 10th

  • Beef brisket
  • coriander
  • cayenne pepper
  • black pepper
  • salt
  • yellow mustard
  • brown sugar
4.4/5 (10 Votes)

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Slice challah bread in 3/4" thick slices and set aside

  • 1 loaf challah bread
  • 4 eggs
  • 1 cup half and half or whole milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 2 tablespoons Cointreau or other orange liqueur
  • 1 tablespoon orange zest
  • for almond crumble
  • 1/2 cup brown sugar
  • 4 tablespoons butter
  • 1/2 cup slivered almonds
  • 1/2 cup oats
  • 1 tablespoon orange zest
4.4/5 (10 Votes)

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Process all in blender in smooth

  • 1/2 c. caramel sauce
  • 1 lg ripe banana
  • 1 pt vanilla ice cream
  • 1/2 c. milk
4.5/5 (2 Votes)

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Banana Caramel Milkshake Hatch Chile & Strawberry Compote