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Put the bulgur wheat in a bowl I and cover with boiling water

  • 6 oz/175 g bulgur wheat
  • 2 cups diced mealy potatoes
  • 2 medium eggs
  • 2 tbsp butter, melted
  • pinch of ground cumin
  • pinch of ground coriander
  • pinch of grated nutmeg
  • salt and pepper
  • vegetable oil, for deep-frying
  • parsley sprigs to garnish salad
  • 6 oz/175 g ground lamb or beef
  • 1 small onion, chopped
  • 1 tbsp pine nuts
  • 1 oz/25 g dried apricots, chopped
  • pinch of grated nutmeg
  • pinch of ground cinnamon
  • 1 tbsp chopped fresh cilantro
  • 2 tbsp lamb or beef stock
4.3/5 (12 Votes)

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Yup, these are fancied-up fish fingers

  • REMOULADE:
  • 2 eggs
  • 2 teaspoon Dijon mustard
  • 1/2 teaspoon each salt and pepper
  • 2 1/4 cups sliced almonds toasted and crushed
  • 1 pound sole, or haddock, sliced in 1 inch thick strips
  • Lemon wedges or fresh parsley (optional)
  • 3 tablespoons mayonnaise
  • 1 1/2 tablespoons horseradish
  • 3 tablespoons fresh tarragon chopped
  • 2 tablespoons fresh lemon juice
  • 1/4 cup cornichons or pickles finely diced
4.2/5 (14 Votes)

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Slow cook turkey meatballs with mushrooms to make this hearty stroganoff that’s served over egg noodles–a flavo...

  • lb lean ground turkey
  • 1/2 cup soft bread crumbs
  • 1/2 cup finely chopped onion
  • 1 teaspoon country-style Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 packages (8 oz each) fresh whole mushrooms, quartered
  • 1 can (14 oz) reduced-sodium beef broth
  • 5 cups uncooked wide egg noodles (8 oz)
  • 1/3 cup all-purpose flour
  • 1/3 cup cold water
  • 1 container (12 oz) light French onion dip
  • Chopped fresh Italian (flat-leaf) parsley, if desired
4.3/5 (12 Votes)

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Place the roast in a roasting pan on a rack (fat side up)

  • 4-5 lb rump or round roast
  • 2 T. autumn spice
  • 1/4 t. salt
  • 1/4 t. pepper
  • 4 cloves garlic, minced
  • 1/2 yellow onion, chopped
4.3/5 (12 Votes)

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A Classic Italian Caprese salad has three components: fresh tomatoes, mozzarella and basil

  • VINAIGRETTE:
  • Juice and zest of 1 lime
  • 1 tablespoon white balsamic vinegar (Champagne or white wine vinegar will do)
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon honey, or to taste
  • 1/4 teaspoon coarse black pepper, or to taste
  • 1/2 teaspoon coarse salt
  • SALAD:
  • 4 ounces tiny water-packed mozzarella cheese balls
  • 4 ripe peaches, unpeeled, each cut into eight wedges
  • 6 to 8 large fresh basil leaves
  • 3 tablespoons fresh mint leaves, torn into pieces, optional
4.3/5 (12 Votes)

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This recipe is slightly adapted from Epicurious (Gourmet Live 2011)

  • 2 cups (16-ounces) Guinness stout
  • 1/2 cup light brown sugar, packed
  • 1 1/2 tablespoons coriander seeds, crushed
  • 1/2 teaspoon black peppercorns, crushed
  • 4 bone-in pork chops, medium thickness
  • Note: 16 Rib lamb chops can be used for this recipe, too
4.1/5 (15 Votes)

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If you're looking for a show-stopping dish to serve at Easter or your next dinner party, look no further than this ...

  • 1 3/4 pounds carrots, peeled & chopped
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons flour
  • 3 eggs, well-beaten
  • 3/4 cup margarine, room temperature
  • Powdered sugar
4.1/5 (14 Votes)

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If you love gyros, this is Rachael Ray's fast version of combining fragrant spices to make a fast and healthy meal!

  • GARNISH:
  • 1 (10-ounce) package spinach, frozen
  • 2 pounds ground lamb
  • 2 teaspoons grill seasoning
  • 2 1/2 teaspoons ground cumin, divided
  • 1 tablespoon chili powder
  • 1 tablespoon coriander
  • 1 teaspoon dried oregano
  • 2 to 3 pinches ground cinnamon
  • 1 cup feta cheese, crumbled
  • 2 tablespoons extra-virgin olive oil
  • 1 cup Greek yogurt or drained regular yogurt
  • 1 small clove garlic, grated
  • 1/4 cucumber, peeled and grated
  • 1 lemon, juiced
  • 2 vine ripe tomatoes, thinly sliced
  • 1/2 cucumber, thinly sliced
  • 8 pita breads
  • 2 vine ripe tomatoes, thinly sliced
  • 1/2 cucumber, thinly sliced
  • Hot pepper rings, sliced banana peppers, for sandwich garnish
4.3/5 (12 Votes)

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Classic favorite recipe for Brown Garlic Stir-Fry Sauce

  • 2 ⁄3 cup soy sauce
  • 1 ⁄2 cup chicken broth
  • 1 ⁄3 cup rice wine
  • 3 1⁄2 tablespoons sugar
  • 1 tablespoon sesame oil
  • 1 ⁄4 teaspoon white pepper
  • 2 tablespoons cooking oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons cornstarch
  • 1 ⁄4 cup water
3.8/5 (49 Votes)

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Easier to make than lasagna, this Baked Ziti with Chorizo and Spinach is perfect for serving a crowd

  • 1 pound package ziti or penne
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 garlic clove, chopped
  • 3 chorizo sausages (dry-cured), sliced
  • 1 teaspoon dried oregano
  • 1/4 cup dry white wine
  • Salt and freshly ground pepper, to taste
  • 1 (680 ml) jar puréed tomatoes
  • 1 (5 ounce) bag baby spinach
  • 1 small bunch basil, roughly chopped
  • 1 pound boccocini or substitute mozzarella, cubed
  • 1 cup grated provolone cheese
  • 1 tablespoon chopped parsley, for garnishing
3.8/5 (20 Votes)

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Fruit souffle is a perfect light dessert, or even serve this for brunch! You can use different fruits, depending on...

  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • Dash of cinnamon
  • Sliced fruit, see below*
  • 4 eggs, separated
  • 3 tablespoons sugar
  • 3 tablespoons flour
  • 1/2 teaspoon baking powder
  • For the fruit, use sliced banana, fresh pitted cherries, peaches, mixed berries, apples or a combination of any of these!
  • 3 tablespoons milk
4.2/5 (10 Votes)

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If you're looking for a super simple treat then this Haupia with Pineapple recipe is for you! For best results I su...

  • 1 1/2 cups coconut milk
  • 1 1/2 cups water
  • 1/2 cup sugar
  • 3/4 cup corn starch
  • 1/2 cup fresh pineapple, chopped
3.7/5 (13 Votes)

Any burning questions? Our chefs answer!

Haupia with Pineapple Potato Kibbeh