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Cook the macaroni in lightly salted water according to package directions

  • ■4 cups Elbow Macaroni
  • ■3 whole Roasted Red Peppers, Chopped (more To Taste, Can Also Use Pimentos)
  • ■1/2 cup Black Olives, Chopped Fine
  • ■6 whole Sweet/spicy Pickle Slices, Diced (about 1/2 Cup Diced)
  • ■3 whole Green Onions, Sliced (white And Dark Green Parts)
  • ■1/2 cup Mayonnaise
  • ■1 Tablespoon Red Wine Or Distilled Vinegar
  • ■3 teaspoons Sugar, More Or Less To Taste
  • ■1/4 teaspoon Salt, More To Taste
  • ■ Plenty Of Black Pepper
  • ■1/4 cup Milk (more If Needed)
  • ■ Splash Of Pickle Juice (spicy Sweet Pickles)
  • ■ Extra Pickle Juice To Taste
5/5 (2 Votes)

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I made this from Chezus' French Moules recipe: http://www

  • For Pesto:
  • 1 big bunch basil
  • 2 large handfuls pine nuts or almonds
  • garlic
  • olive oil
  • salt and pepper to taste
  • 1 lb. mussels, washed
  • 1-2 garden tomatoes
  • 1 ball mozzarella
  • Linguine or favorite pasta
4.5/5 (2 Votes)

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Preheat oven to 375°F. Spray an 8-in by 8-in baking pan with nonstick spray

  • 5 oz (about 1 1/2 cups) uncooked reduced-calorie, high-fiber penne pasta
  • 1 cup chopped onion
  • 1 1/2 cups ground-beef-style soy crumbles
  • 1 tbsp chopped garlic
  • 4 cups spinach leaves
  • 3/4 cup light or low-fat ricotta cheese
  • 2 tbsp chopped fresh basil
  • 1 1/2 cups canned crushed tomatoes
  • 1/2 cup plus 2 tbsp shredded part-skim mozzarella cheese
  • 2 tbsp reduced-fat Parmesan-style grated topping
4.3/5 (12 Votes)

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1.In a pitcher, combine the pink lemonade concentrate and the cans of water

  • 1 can frozen pink lemonade concentrate
  • 2-1/2 cans water
  • 1 carton Raspberry sherbet
  • 2 liter Sprite
  • 3 lemons
5/5 (2 Votes)

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Dave Mason's recipe!

  • Vinaigrette
  • 1 T. Dijon mustard
  • 2 T. champagne vinegar
  • 1/2 tsp kosher salt
  • 1/8 tsp pepper
  • 1/2 c. olive oil
  • 1 lb asparagus
  • 1 pt grape or cherry tomatoes
  • 3 slices country style bread - cut into cubes
  • 1/2 c. crumbled feta
  • 2 T. chives, chpd
4.5/5 (2 Votes)

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Melt the salted butter in a large saute pan over high heat

  • 2 Tbsp salted butter
  • 1/2 cup diced shallots
  • 1/4 cup green onions, finely chopped
  • 3 Tbsp garlic, chopped
  • 1 cup vermouth
  • 1 1/2 cups oyster liquor
  • 3 cups heavy cream
  • 1 bay leaf
  • 1 Tbsp fresh thyme, chopped
  • 48 large gulf oysters, shucked
  • 1 lb spaghetti, cooked
  • 1/2 cup grated parmesan
4.3/5 (3 Votes)

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Preheat the oven to 425 degrees F

  • 2 teaspoons smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons ground cumin
  • Kosher salt
  • 2 pork tenderloins (1 3/4 pounds total), halved crosswise
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 cup quinoa, rinsed
  • 1 1/2 cups frozen corn, thawed
  • 2 scallions, thinly sliced
  • Freshly ground pepper
  • Jarred salsa verde, for serving (optional)
4.5/5 (2 Votes)

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Combine all ingredients in slow cooker

  • 3 Cups Noodles, Cooked al dente
  • 2 Cups Corn
  • 3/4 Cup Grated Cheddar Cheese or Cubed Velveeta
  • 1 Egg, Beaten
  • 1/2 Cup Butter, Melted
  • 1/2 TSP Salt
4.5/5 (2 Votes)

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Heat peanut oil in a wok or large skillet over medium-high heat

  • 1 tablespoon oil, peanut or sesame
  • 2 cloves garlic, thinly sliced
  • 1 pound fresh green beans, trimmed
  • 1 tablespoon white sugar
  • 2 tablespoons oyster sauce
  • 2 teaspoons soy sauce
4.4/5 (10 Votes)

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Preheat oven to 350. Grease a muffin pan

  • Topping:
  • 1/3 c. butter or margarine
  • 1 c. sugar
  • 3 eggs
  • 1/2 tsp. vanilla
  • 1/4 c. potato starch
  • 1/2 c. cake mael
  • 1/4 tsp. salt
  • 1 1/2 c. blueberries
  • 2 tblsp. sugar
  • 1/2 tsp. cinnamon
3.8/5 (11 Votes)

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1 Make cupcake batter as directed on cupcake mix box, using water, oil, eggs and adding 1/2 box of pudding mix

  • Cupcakes
  • Betty Crocker® FUN da-Middles™ yellow cupcake mix with creamy vanilla filling
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1/2 box (3.4-oz size) banana cream instant pudding and pie filling mix
  • 12 vanilla wafer cookies
  • Frosting
  • 1 cup butter, softened
  • 4 cups powdered sugar
  • 1/2 box (3.4-oz size) banana cream instant pudding and pie filling mix
  • 3 tablespoons whipping cream
  • 1 tablespoon vanilla
  • 2 teaspoons banana extract
  • Garnish
  • 1/4 cup graham cracker crumbs
  • 12 vanilla wafer cookies
4.4/5 (10 Votes)

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From The Corner Office Restaurant in downtown Denver, CO

  • The recipe for the Cheesecake filling
  • 1/2 cup cream cheese
  • 1/4 cup powdered sugar
  • 1/4 tablespoon lemon extract
  • 1/2 cup simple syrup
  • 1/2 cup fresh blueberries
  • graham cracker maple syrup
  • 1/4 cup toasted graham cracker , crushed
  • 1 cup 100% maple syrup
  • Read more: http://www.food.com/recipe/blueberry-cheesecake-waffles-355929#ixzz1oHEY8bwu
4/5 (3 Votes)

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Blueberry Cheesecake Waffles The Best Macaroni Salad Ever- PW