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A quick and easy version of crawfish etouffee using Rotel and cream of mushroom soup

  • 1/2 cup vegetable oil
  • 1/2 cup margarine
  • 1 cup diced onion
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced celery
  • 1 tablespoon minced garlic
  • 1 pound peeled crawfish
  • 3 (10.75 ounce) cans condensed cream
  • of mushroom soup
  • 1 (10 ounce) can diced tomatoes with
  • green chile peppers
  • 1 tablespoon dried parsley
  • salt to taste
  • ground black pepper to taste
4.5/5 (2 Votes)

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Hot crab dip served in a bread bowl

  • * 11 ounces cream cheese, softened
  • * 1 small onion, finely chopped
  • * 5 tablespoons mayonnaise
  • * 2 (6 ounce) cans crabmeat, drained and flaked
  • * 1/8 teaspoon garlic powder
  • * salt and pepper to taste
  • * 1 (1 pound) loaf round, crusty Italian bread
4.5/5 (2 Votes)

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"This recipe is great for vegetarians or for anyone who loves rich meat-free stuffing

  • 2 pounds fresh broccoli florets
  • 2 eggs, beaten
  • 1 onion, chopped
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup mayonnaise
  • 10 ounces dry bread stuffing mix
  • 1/2 cup butter, melted
  • 1 cup shredded Cheddar cheese
4.5/5 (2 Votes)

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Use with Banana Split Cake

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1/2 cup shortening
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup mashed ripe bananas (3 medium)
  • 1/2 cup buttermilk or sour milk
  • (Add approx. 1 tsp (5 ml) to 2 tsp (10 ml) lemon juice or vinegar to a cup of milk to cause the milk to curdle )
4.5/5 (2 Votes)

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Make some candied yams with sweet potatoes

  • 6-8 medium sized sweet potatoes
  • 1 cup firmly packed brown sugar
  • 1 to 3 teaspoon ground cinnamon, or to taste
  • 1 cup melted butter, plus 2 tablespoon melted butter
  • 1-1/2 cups mini marshmallows
  • 1/2 cup pecan chips
5/5 (2 Votes)

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Cranberry sauce lends a tangy kick to the Asian-inspired glaze on these garlicky meatballs

  • Olive oil, for oiling baking tray and brushing meatballs
  • ¾ lb (375 g) ground pork
  • ½ cup (125 mL) chopped Italian parsley
  • 2 cloves garlic, minced
  • One 1-inch (2.5-cm) slice French bread, crusts removed,
  • soaked in water and squeezed dry
  • ½ tsp (2 mL) 5-spice powder
  • 1 large egg, beaten to mix
  • Salt and freshly ground pepper
  • Cranberry Glaze
  • ½ tsp (2 mL) olive oil
  • 1 clove garlic, minced
  • 1 tsp (5 mL) chili paste
  • ¼ tsp (1 mL) sesame oil
  • ¾ cup (175 mL) canned jellied cranberry sauce
  • 4 tsp (20 mL) soy sauce
  • 1 tsp (5 mL) honey
  • 1 tsp (5 mL) oyster sauce
4.5/5 (2 Votes)

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1.In a small bowl or jar with a lid, make the spice blend

  • 3 tablespoons paprika
  • 1 tablespoon onion powder
  • 1 pinch garlic powder
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper, or to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon celery seed
  • 1 tablespoon kosher salt, or to taste
  • 1 pound tilapia fillets
  • 1 lemon, cut into wedges
  • 4 slices white bread
  • 1 tablespoon vegetable oil
4.5/5 (4 Votes)

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GRAHAM CRACKER CRUST In a small bowl stir together cumbs and sugar

  • GRAHAM CRACKER CRUST
  • 1 1/4 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1/4 cup butter, melted
  • LEMON DROP FILLING
  • 24 ounces cream cheese
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 5 teaspoons cornstarch
  • 3 eggs
  • 1 egg yolk
  • 3 tablespoons frozen lemonade concentrate, thawed
  • 2 teaspoons vanilla
  • yellow food coloring
  • EASY LEMON TOPPING
  • 1 cup whipping cream
  • 1 tablespoon sugar
  • 1 teaspoon finely shredded lemon peel
  • small lemon wedges
4.7/5 (3 Votes)

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from here: http://www.kraftrecipes

  • 1 ,250 cc water
  • 300 grams crab meat
  • 270 grams canned asparagus, alternatively use fresh asparagus, rinse well and halved
  • 432 grams canned whole kernel corn
  • 1 tablespoon all-purpose flour
  • 3 tablespoons tapioca starch
  • 1 tablespoon sesame oil
  • 2 eggs, whisked lightly
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
4.5/5 (2 Votes)

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Begin by sautéing the eggplant and zucchini in a large skillet over high heat with a splash or two of olive oil

  • several splashes of olive oil
  • 1 eggplant, cut into 1-inch (2.5 cm) chunks
  • a few zucchini, cut into 1-inch (2.5 cm) chunks
  • 1 red bell pepper, cored and seeded,
  • cut into 1-inch (2.5 cm) chunks
  • 1 green bell pepper, cored and seeded,
  • cut into 1-inch (2.5 cm) chunks a few onions, sliced
  • several garden ripe tomatoes, cut into 1-inch (2.5 cm) chunks or one 28 oz (796 mL) can of whole tomatoes a bay leaf
  • a few sprigs of fresh thyme or 1 teaspoon (5 mL) of dried
  • a sprinkle or two of sea salt and freshly ground pepper
  • 1 or 2 bunches of fresh basil, chopped
  • 1 tablespoon (15 mL) of balsamic vinegar
4.5/5 (2 Votes)

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1 Taco = 165 Calories

  • 3 lbs. Pork, grilled or fried, chopped into chunks
  • 20 CD-sized Corn Tortillas, fried
  • 1/4 C. Fresh Cilantro, chopped
  • 1/4 C. Onion, diced
  • 1/2 C. Red Wine Vinegar
  • 1/2 C. Olive Oil for frying
  • Salt to taste
4.5/5 (2 Votes)

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Combine butter, onion and mushrooms in frying pan

  • CREAM CHEESE PASTRY:
  • 8 oz. Cream cheese
  • 1/2 cup Butter or margarine
  • 1 1/2 cup All-purpose flour
  • Have cheese and butter at room temperature. Put into bowl and beat together well. Mix in flour. Shape into ball. Chill at least 1 hour.
  • FILLING
  • 3 tbsps. Butter or margarine
  • 1 Large onion, finely chopped
  • 1/2 lb. Fresh mushrooms, chopped
  • 2 tbsps. All-purpose flour
  • 1 tsp. Salt
  • 1/4 tsp. Pepper
  • 1/4 tsp. Thyme
  • 1/4 cup Sour cream
  • 1 Egg, beaten
3.8/5 (6 Votes)

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Mushroom Turnovers Crawfish Etouffee