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Savory mushroom crepes with melted gruyere cheese and a creamy mushroom filling are perfect for brunch or a light s...

  • 1 box Wildtree Gourmet Crepe Mix, prepared according to package directions (You will only need 4 crepes for this recipe. Follow package directions on how to store remaining prepared crepes)
  • 1 tablespoon Wildtree Natural Grapeseed Oil
  • 8 ounce mushrooms, sliced, any variety or variation
  • 2 tablespoons diced shallot
  • 1 tablespoon fresh thyme
  • 2 tablespoons heavy cream
  • 1/4 cup gruyere cheese, shredded
4.2/5 (22 Votes)

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Meathead's Memphis Dust is the perfect recipe for a good grilling and BBQing rub

  • 3/4 cup firmly packed dark brown sugar
  • 3/4 cup white sugar
  • 1/2 cup paprika or smoked paprika
  • 1/4 cup Kosher salt
  • 1/4 cup garlic powder
  • 2 tablespoons ground black pepper
  • 2 tablespoons ground ginger powder
  • 2 tablespoons onion powder
  • 2 teaspoons rosemary powder
  • up to 2 tablespoons crushed dried chipotle, cayenne, chili powder, or other hot pepper, optional
3.7/5 (178 Votes)

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Start by mixing all the ingredients for the batter (except the butter) together in a bowl

  • For the batter:
  • 3 cups of flour
  • 1/4 tsp. salt
  • 1 cup of sugar
  • 4 tsp. baking powder
  • 1 1/2 cup milk
  • 2 eggs
  • 2 tsp. vanilla
  • 1/2 cup butter, melted
  • 6 small apples cored, peeled and diced
  • For the topping:
  • 1 cup of butter, softened
  • 1 cup of brown sugar
  • 2 tbsp. flour
  • 1 tbsp. cinnamon
  • For the glaze:
  • 2 cups of powdered sugar
  • 5 tbsp. milk
  • 1 tsp. vanilla
3.8/5 (85 Votes)

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Toss tomatoes in a freezer bag and put in freezer

  • Cherry tomatoes
  • Basil
  • Olive oil
  • Salt and pepper
3.8/5 (364 Votes)

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The term étouffée literally means, “smothered

  • BOILED RICE:
  • 1/2 cup vegetable oil
  • 1/2 cup flour
  • 1 cup yellow onion, chopped
  • 1/2 cup bell pepper, seeded and chopped
  • 1/2 cup celery, thinly sliced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 pound crawfish tails
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried oregano
  • 1 whole bay leaf
  • 1/3 cup green onion tops, thinly sliced
  • 1 cup chicken broth
  • 2 cups hot water
  • 2 cups boiled rice (see below)
  • 14 cups water
  • 2 teaspoons salt
  • 1 cup long-grained rice
3.8/5 (181 Votes)

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Directions Combine wine, butter, parsley, salt and onion in a Dutch oven; bring to a boil

  • 1 lb medium size fresh shrimp
  • 1 cup dry white wine
  • 1 tablespoon butter
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1 medium onion, thinly sliced
  • 1 lb fresh bay scallops
  • 3 tablespoons all-purpose flour
  • 1 cup half and half
  • 1/2 cup Swiss cheese, shredded
  • 2 teaspoon lemon juice
  • 1/8 teaspoon white pepper
  • 1/2 lb crabmeat
  • 1 4oz can mushrooms, sliced
  • 1 cup soft breadcrumbs
  • 1/4 cup Parmesan cheese, grated
  • Paprika
3.8/5 (140 Votes)

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1.Preheat oven to 400 degrees F (200 degrees C)

  • 5 cups fresh spinach
  • 2 (6 ounce) fillets rockfish
  • 10 cherry tomatoes, halved
  • 1/2 cup vegetable broth
  • 2 tablespoons minced fresh dill
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon lemon pepper
  • 1/4 teaspoon onion powder
  • salt and ground black pepper to taste
  • 2 lemon slices
  • 2 onion slices
  • 1 teaspoon butter
3.7/5 (378 Votes)

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You know those little cheese biscuits that they serve at Red Lobster? The type that you stuff your face with and as...

  • The Recipe:
  • 3 cups flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon black pepper
  • 4 ounces cheddar cheese, cut into 1/2 inch cubes
  • 1 1/4 cups milk
  • 3/4 cup sour cream
  • 3 Tablespoons of butter, melted
  • 1 egg, lightly beaten
  • (This makes one loaf. I doubled the recipe for all of the hallow legs I have hanging out around here.)
  • .
3.9/5 (56 Votes)

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Are you a fan of mushrooms? Try making a creamy and rich roasted mushroom and brie soup that you will fall in love

  • 1 tablespoon oil
  • 1 1/2 pounds mushrooms, quartered
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 2 tablespoons flour (rice flour for gluten free)
  • 1/2 cup white wine (or broth)
  • 4 cups vegetable broth or chicken broth
  • 4 ounces brie, cut into 1-inch pieces
  • 1/2 cup milk or heavy cream
  • Salt and pepper to taste
3.9/5 (75 Votes)

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Preheat the oven to 350 degrees

  • FOR THE SAUCE:
  • 4 boneless, skinless chicken breasts
  • One 12-ounce bag tortilla chips
  • 4 ounces Pepper Jack cheese, shredded
  • 1 C mayonnaise
  • 1/2 T garlic powder
  • 1/2 T cumin
  • 1/2 T chili powder
  • 2 teaspoons lime juice
  • 1 C mayo
  • 1/2 C buttermilk
  • 1 C sour cream
  • 1 packet Ranch dip mix
  • 1 T garlic powder
  • 1 T onion powder
  • 1-3 T diced jalapeno slices (from a jar)
  • 1 teaspoon lime juice
  • 2 avocados
4/5 (42 Votes)

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Preheat oven to 400 degrees

  • Topping:
  • 1/2 cup cold vegan stick butter, chopped into cubes
  • 1/2 cup sugar
  • 3/4 cup plus 2 Tbsp. flour
  • 2 Tbsp. cornmeal
  • 1 1/2 tsp. ground cinnamon
  • 1/8 tsp. ground ginger
  • Filling:
  • 1 Rome Beauty apple, peeled, cored and cut into cubes
  • 1 Granny Smith apple, peeled, cored and cut into cubes
  • 1 Golden Delicious apple, peeled, cored and cut into cubes
  • 1 cup canned crushed pineapple, drained
  • 3 Tbsp. brown sugar
  • 2 Tbsp. all-purpose flour
  • 1/4 tsp. salt
  • 1 Tbsp. lemon juice
  • 1 Tbsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 9-inch ready made pie shell (use vegan, or make your own)
  • vanilla ice cream
4/5 (34 Votes)

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Use your countertop, electric dehydrator to make nitrate free, protein packed, flavorful jerky everyone will love :

  • 1 pound round steak
  • 4 tablespoons soy sauce
  • 4 tablespoons Worcestershire sauce
  • 1 tablespoon ketchup
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion salt
  • 1/2 teaspoon salt
  • A few dashes Tabasco, optional
  • A few drops Liquid Smoke flavoring, optional
  • An Electric Food Dehydrator is needed that cooks at 145°F or above. (You can determine your dehydrator's operating temperature by putting in a cooking thermometer after machine has been on for 20 minutes, and is empty.)
3.8/5 (150 Votes)

Any burning questions? Our chefs answer!

Beef Jerky Made with a Dehydrator Savory Mushroom Crepes with Gruyere