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This traditional Polish dish consists of ground meat stuffing inside of softened cabbage leaves

  • 1 lg head of cabbage
  • 1 cup cooked rice
  • 1 med onion, chopped
  • 1 1/2 - 2 lb ground beef
  • 1 egg + milk = 1 cup
  • 2 cans Campbell's tomato soup
  • 1 can full of water
4.2/5 (5 Votes)

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This white chocolate cherry shortbread is very addicting and is the perfect holiday dessert

  • 1/2 cup maraschino cherries, drained and finely chopped
  • 2 1/2 cups unbleached all-purpose flour
  • 1/2 cup granulated sugar
  • 2 sticks cold unsalted butter, cut into small squares
  • 12 ounces white baking chocolate, finely chopped (I use Ghirardelli.)
  • 1/2 teaspoon almond extract
  • 2 drops cherry juice
  • small dish with granulated sugar for dipping
  • 2 teaspoons unsalted butter
  • White nonpareils, red sparkling sugar, or red edible glitter (optional)
4.5/5 (2 Votes)

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This is such a colorful and simple method to serve vegetables

  • 1 carrot
  • 1 zucchini
  • 1 summer squash
  • Olive oil
  • Fresh minced garlic
  • Optional: fresh chopped herbs of your choice (I used leftover rosemary)
3.9/5 (7 Votes)

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This BLT inspired pasta dish features creamy fettuccine with chopped bacon, diced tomatoes and arugula

  • 7 ounces fettuccine
  • 10 to 12 slices bacon
  • 16 ounces tomatoes, diced
  • 2 cups baby arugula, packed
  • 2 tablespoons mayonnaise
  • 2 tablespoons heavy cream
4.5/5 (2 Votes)

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A basic recipe for a moist venison roast

  • Venison Roast (about 2 pounds)
  • 2 TB vegetable oil
  • Spices to taste (basic - salt, pepper, garlic)
  • 4 C liquid (water, broth, tomato sauce, or part wine)
4.5/5 (2 Votes)

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Mix all marinade ingredients in medium bowl

  • Marinade:
  • 1/4 cup dark brown sugar
  • 1/4 cup green onions, sliced
  • 1/4 cup bourbon
  • 1/4 cup soy sauce
  • 1/4 cup Dijon mustard
  • 1/2 tsp pepper
  • 1/2 tsp Worcestershire sauce
  • 1 tsp sesame oil
  • 2 lb venison steak in thin slices
  • Wood skewers
4.7/5 (6 Votes)

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Cajun Beurre Blanc: In heavy saucepan, add all ingredients except butter and cream

  • STUFFING:
  • 6 boneless catfish fillets - (6 oz ea) skinned
  • Lemon for garnish
  • 1/2 pound jumbo lump crabmeat
  • 1 loaf baked cornbread - (3" by 6" by 1")
  • 1 cup chopped cooked spinach
  • 1/4 cup pine nuts toasted
  • 1 tablespoon Creole mustard
  • Salt to taste
  • Freshly-ground black pepper to taste
  • BREADING FOR FISH:
  • 1 cup seasoned flour
  • 1 cup buttermilk
  • 2 cups fish fry mix
  • CAJUN BEURRE BLANC:
  • 1 1/2 cups white wine
  • 1 garlic clove, crushed
  • 1 bay leaf
  • 1 fresh lemon halved
  • 2 shallots minced
  • 1 pound butter cut 1" pieces
  • 1 cup heavy cream
  • 1 teaspoon black peppercorns cracked
  • 1 tablespoon Blackened Seasoning (see below)
  • BLACKENED SEASONING:
  • 1/3 cup paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon freshly-ground white pepper
  • 1 teaspoon freshly-ground black pepper
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/4 cup salt
5/5 (2 Votes)

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Heat 1 tablespoon oil in a large nonstick skillet over medium heat

  • 3 tablespoons vegetable oil divided
  • 1 small red bell pepper finely chopped
  • 3 green onions finely chopped
  • 1 pound lump crab meat picked over
  • 1 cup fresh Atkins Bread Crumbs divided
  • 1 cup mayonnaise
  • 3 tablespoons chopped fresh parsley
  • 1/2 tablespoon Old Bay seasoning
4.3/5 (4 Votes)

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To prepare fruit. Sort and wash fully ripe peaches; peel and remove pits

  • 4 cups chopped or ground peaches - (abt 4 lbs peaches)
  • 4 cups blueberries - (abt 1 qt fresh blueberries or 2 10-oz pkgs unsweetened frozen berries)
  • 2 tablespoons lemon juice
  • 1/2 cup water
  • 5 1/2 cups sugar
  • 1 stick cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon whole clove
  • 1/4 teaspoon whole allspice
3.9/5 (16 Votes)

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Whisk together basting sauce ingredients

  • BASTING SAUCE:
  • 6 whole catfish - (abt 1 to 1 1/2 lbs ea) cleaned
  • 4 ounces butter - (1 stick) melted
  • 2/3 cup lemon juice
  • 1 dash Tabasco sauce
  • 1 teaspoon prepared mustard
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt, preferably Kosher
  • 1 teaspoon freshly-ground black pepper
  • 1 teaspoon chili powder
4.4/5 (9 Votes)

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Preheat the oven to 400°F

  • 8 baking potatoes, washed
  • 3 tablespoons canola oil
  • 2 sticks salted butter
  • 1 cup bacon bits (fry your own!)
  • 1 cup sour cream
  • 1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
  • 1/2 cup whole milk
  • 2 teaspoons seasoned salt
  • 3 green onions, sliced
  • Freshly ground black pepper
3.8/5 (86 Votes)

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This restaurant redo is oh so delicious! Enjoy Benihana's famous shrimp sauce in the comfort of your own home!

  • 2 ⁄3 cup mayonnaise
  • 1 ⁄4 cup water
  • 1 ⁄3 teaspoon sugar
  • 1 ⁄8 teaspoon salt
  • 1 ⁄3 tablespoon garlic juice
  • 1 1⁄3 teaspoon ketchup
  • 1 ⁄3 teaspoon ground ginger
  • 1 ⁄3 teaspoon hot sauce
  • 1 ⁄3 teaspoon dry mustard
  • 1 ⁄3 teaspoon paprika
  • 1 ⁄4 teaspoon white pepper
4/5 (27 Votes)

Any burning questions? Our chefs answer!

Benihana Shrimp Sauce Stuffed Cabbage (Galumpki /Golabki)