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Jalapeño Popper Burgers are the perfect mix of jalapeño poppers and cheeseburgers

  • BURGER PATTIES:
  • 16 ounces ground beef, minced
  • 1/2 cup fresh breadcrumbs
  • 1/2 cup Parmesan, grated
  • 1 tablespoon fresh thyme, finely chopped
  • 1/2 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon salt
  • black pepper, to taste
  • JALAPEÑO POPPERS:
  • 6 jalapeños, halved and seeds removed
  • 2/3 cups mature cheddar, cut into sticks to fit inside jalapeños
  • 12 strips bacon
  • BURGER ASSEMBLY:
  • 4 sesame seed buns, halved and toasted
  • mayonnaise
  • lettuce
  • tomatoes, sliced
  • onion, sliced
  • cheese
4.4/5 (16 Votes)

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In a small saucepan, combine sugar and cornstarch

  • ICE CREAM:
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1-1/4 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • 2 1/2 cups crushed waffle cones
  • 1-1/2 cups sugar
  • 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
  • 1 quart heavy whipping cream
  • 2 cups milk
  • 2 teaspoons vanilla extract
4.2/5 (32 Votes)

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Homemade applesauce is a healthy, sweet, delicious snack

  • 10 large Jonagold apples, peeled, cored, quartered or sliced
  • 1/4 cup apple juice or water
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
4.3/5 (15 Votes)

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When seaching for a recipe to include in my article on blackberries I found this on on Driscoll's website www

  • Crust
  • 3 cups chocolate wafer cookie crumbs (about 60 cookies)
  • 9 tablespoons unsalted butter, melted
  • Filling and Topping
  • 2 cups Driscoll's Blackberries, divided
  • 1 tablespoon blackberry liqueur or 1 tablespoon vanilla extract
  • 1 cup plus 2 teaspoons sugar
  • 3 packages (8 ounces each) cream cheese at room temperature
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cups sour cream
  • Garnish
  • Mint leaves
4.4/5 (17 Votes)

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An excellent way to serve corned beef! The aroma as it roasts is divine

  • 1 (3 to 4 pound) corned beef brisket
  • 1/2 cup light brown sugar, packed
  • 1/2 cup water
  • 1/2 cup brown mustard
3.9/5 (36 Votes)

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This quiche uses zucchini instead of pie crust to make a low-carb breakfast that will satisfy your family and frien

  • Nonstick cooking spray
  • 2 medium zucchini
  • 1 ⁄4 teaspoon dry oregano
  • 6 large eggs
  • 1 ⁄2 cup half-and-half
  • 1 ⁄2 teaspoon salt
  • 1 ⁄8 teaspoon black pepper
  • 1 ⁄8 teaspoon garlic powder
  • 11 ⁄2 cups mozzarella cheese, shredded
  • 1 ⁄4 cup Parmesan cheese
4/5 (18 Votes)

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Coconut shrimp w/pineapple-rum dipping sauce

  • canola oil
  • 3/4 3/4 3/4 c coconut milk
  • 6 6 6 T pineapple preserves
  • 3 3 3 T cornstarch
  • 1 1 1 t Worcestershire sauce
  • 1 1 1 c unsweetened shredded coconut
  • 1 1 1 c panko crumbs
  • 1 1 1 lb lg shrimp, peeled and deveined, tails on
  • 1/4 1/4 1/4 c cornstarch
  • 1 1 1 c pineapple preserves
  • 1/4 1/4 1/4 c coconut milk
  • 2 2 2 T lime juice
  • 2 2 2 T dark rum
  • 1/2 1/2 1/2 t red pepper flakes
4.3/5 (15 Votes)

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What I love about them is that they satisfy that sweet urge, and they’re really not that high in calories, so Bl

  • 36 large fresh blackberries
  • (Note: Dole Frozen Blackberries or Blueberries can be substituted~~just press out excess water with paper towels after thawing)
  • 1/2 cup chiffonade sliced fresh basil
  • 6 ounces sweetened condensed milk
  • 3 egg whites
  • 1/8 teaspoon cream of tartar
  • Pinch salt
4.3/5 (16 Votes)

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Place cut potatoes into a bowl with the rest of the ingredients

  • 2 lbs new potatoes, cut into 1 inch
  • 1 tablespoon rosemary, minced
  • 2 tablespoons Olive oil
  • Salt
  • Pepper
4.3/5 (15 Votes)

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In a large pot, cook pasta in boiling water until al dente

  • 1/2 pound whole wheat or brown rice penne pasta
  • 2 tablespoons low-sodium vegetable stock or water
  • 6 – 8 cloves garlic, chopped
  • 1 13.4-ounce box cannellini beans, rinsed and drained
  • 1 15.5-ounce can fire roasted tomatoes
  • salt and pepper to taste
  • crushed red pepper flakes to taste
4.3/5 (15 Votes)

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Serve with Jumbo Pico!

  • 1 medium onion, diced
  • 2 pounds ground beef
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground oregano
  • 1/4 teaspoon salt
  • Three 7-ounce cans Mexican tomato sauce (I use El Pato brand) or enchilada sauce
  • One 28-ounce can refried beans
  • 3/4 cup grated Cheddar, plus extra for sprinkling
  • 12 burrito-size flour tortillas
  • 1/2 cup fresh cilantro leaves
4.3/5 (17 Votes)

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These wonderful breadsticks will disappear when you serve them, they are yummy!

  • 2 sheets of Pepperidge Farms Puff Pastry (defrosted)
  • 1/2 stick butter melted
  • 2 cloves Garlic minced
  • 3/4 c grated Parmesan
4.3/5 (15 Votes)

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Garlic Parmesan Bread Sticks Jalapeño Popper Burger