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In a shallow container, mix together orange juice, soy sauce, ginger, orange zest, garlic, chile paste, and sa...

  • 1/2 cup orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons minced fresh ginger root
  • 2 tablespoons grated orange zest
  • 1 teaspoon minced garlic
  • 1 teaspoon garlic chile paste
  • 1/2 teaspoon salt
  • 6 pork loin chops, 1/2 inch thick
4.3/5 (9 Votes)

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A satisfying, refreshing Strawberry Balsamic Sorbet that is so simple

  • Balsamic Syrup Topping {optional}:
  • 3 lbs organic strawberries {if frozen, thaw first}
  • Zest of one organic lemon
  • 3 cups filtered water
  • 1 cup local honey
  • 1/2 cup balsamic vinegar
  • Ice and rock salt {per your ice cream maker's directions}
  • 1/4 cup balsamic vinegar; reduced by simmering and cooled until thick
4.4/5 (8 Votes)

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If you have a lot of zucchini on hand this recipe is a must! If you don't have any on hand, then I suggest you get ...

  • 3 cups all purpose Flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon all spice
  • 1 teaspoon salt
  • 3 large eggs
  • 1/2 cup applesauce (I used the one with cinnamon)
  • 1/4 cup vegetable oil
  • 3/4 cup brown sugar, packed
  • 3/4 cup white sugar
  • 2 teaspoons vanilla
  • 3 to 4 cups zucchini, shredded (take out all moisture you can)
  • 1 (8.5-ounce) unsweetened crushed pineapple, drained
  • 1/2 cup both golden and regular raisins
4.4/5 (8 Votes)

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Cook beets in lightly salted boiling water for 15 to 20 minutes or until tender

  • 4 cups halved small yellow beets (about 8)
  • 1 lemon
  • 1 cup fresh blueberries
  • 1 cup arugula
  • 2 cups fresh basil leaves
  • 1 medium fennel bulb, trimmed, cored, and thinly sliced
  • 1 medium red onon, sliced
  • 1 6 ounce carton plain Greek yogurt
  • 1 tablespoon honey
  • 1 tablespoon chopped fresh flat-leaf Italian parsley
  • 1/8 teaspoon crushed red pepper
  • 1 tablespoon olive oil
4.5/5 (12 Votes)

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Beer and watermelon are two of summer’s iconic refreshers, so combining them in a light, refreshing cocktail is a...

  • 1 (6 pound) watermelon
  • 2 tablespoons granulated sugar
  • 1/4 cup Créole Shrubb liqueur, or 3 tablespoons rhum agricole plus 1 tablespoon Cointreau
  • 4 (12 ounce) bottles white beer, such as Hoegaarden, chilled
4.4/5 (8 Votes)

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Heat the olive oil in a large skillet over medium heat

  • 1 tablespoon extra-virgin olive oil
  • 3 large garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/3 cup sun-dried tomatoes, packed in oil, drained and chopped
  • 1/2 cup coarsely chopped jarred roasted red peppers
  • 1 (28-ounce) can plum tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt, plus more to season
  • Freshly ground black pepper
  • 1/2 cup lightly packed fresh basil leaves, torn into pieces
  • 1/2 cup coarsely chopped fresh parsley leaves
  • 12 ounces bow-ties pasta (farfalle)
  • 1 tablespoon balsamic vinegar
  • 1/4 cup grated Parmesan cheese, optional
4.4/5 (8 Votes)

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Add some sweetness to your sandwiches with this Korean Pulled Pork Sandwiches with Caramel Apple Crumble

  • Korean Pulled Pork:
  • 1 3 to 4 pound Boston butt or pork butt
  • kosher salt and fresh ground black pepper
  • 2 tablespoons vegetable oil
  • 1 medium size white onion, thinly sliced
  • 2 Asian pears, stemmed, seeded and grated
  • 5 cloves garlic, chopped
  • 1 14.5 ounce can beef broth
  • 1 cup brown sugar
  • 3/4 cup soy sauce
  • 3/4 cup rice vinegar (not seasoned)
  • 1/4 cup Asian chili sauce
  • 1/8 cup sesame oil
  • For the Caramel Apple Crumble Topping
  • 1 Granny Smith apple, cored and thinly sliced
  • 1 small red apple, cored and thinly sliced
  • 1/2 lemon, juiced
  • 2 tablespoons butter
  • 1/4 cup brown sugar
  • 1/4 cup cream
  • 1/4 cup instant oats
  • 1/2 teaspoon cinnamon
  • pinch of kosher salt
  • Asian Slaw:
  • 1 12 ounce package Chopped Asian Blend salad
  • 4 green onions, whites and greens chopped
  • 2 tablespoons slivered almonds
  • 1 tablespoon black sesame seeds
  • 1 1/2 tablespoons vegetable or grapeseed oil
  • 6 tablespoons seasoned rice vinegar
  • 1 teaspoon sesame oil (add more to taste if you prefer a strong sesame taste)
  • 1 1/2 teaspoons sugar
  • 2 teaspoons light soy sauce
  • kosher salt and freshly ground black pepper
  • 8 rosette buns or other split, white buns
4.4/5 (9 Votes)

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You can call it watermelon ceviche or watermelon salad, but either way you'll cool down from the oppressive heat os...

  • 4 cups chopped seedless watermelon
  • 2 large avocados, chopped
  • juice of 2 limes
  • 1/2 to 1 teaspoon smoked salt, to taste
4.3/5 (9 Votes)

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4.4/5 (8 Votes)

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Delicious!!! A favorite!

  • 4 thick cut boneless pork chops
  • 1/2 pound fresh spinach, washed and torn into bit size pieces
  • 8 slices of smoked gouda
  • 1 cup panko crumbs
  • Horseradish mustard
  • Creole Seasoning
  • wooden toothpicks
4.3/5 (9 Votes)

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1. Toss the carrots in the olive oil along with the spices

  • 4 large carrots (peeled and slices 1/4 inch thick)
  • 1 tablespoon olive oil
  • 1 tablespoon moroccan spice blend
  • 1/2 cup red quinoa
  • 1/2 cup white quinoa
  • 2 cups water (or vegetable broth)
  • 2 teaspoons moroccan spice blend
  • 1 cup chickpeas (drained and rinsed)
  • 1/4 cup red onion (diced)
  • 1/4 cup raisins
  • 1/4 cup pine nuts (toasted)
  • 1 handful parsley (chopped)
  • 2 tablespoons olive oil
  • 1 lemon (zest and juice)
  • 1 teaspoon moroccan spice blend
  • salt and pepper to taste
4.4/5 (9 Votes)

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1.For the salad Remove peas from shells and cook in boiling salted water

  • Salad:
  • 1 cup edamame, shelled
  • 1 cup lima beans
  • 2 green onions, minced
  • 1 cup charred asparagus
  • white balsamic vinaigrette to taste
  • 1 ⁄4 cup Gruyère cheese, shaved
  • Charred asparagus:
  • 1 cup asparagus, chopped into 1⁄4-inch pieces
  • 2 tablespoons olive oil
  • sea salt & freshly ground pepper, to taste
  • red chili pepper flakes, to taste
  • White balsamic vinaigrette:
  • 2 tablespoons sugar
  • 2 tablespoons Dijon mustard
  • 2 teaspoons sea salt
  • 1 tablespoon fresh ground pepper
  • 1 ⁄2 teaspoon cumin
  • 1 ⁄2 teaspoon cayenne pepper
  • 3 cloves garlic, pressed
  • 3 ⁄4 cup olive oil
  • 4 tablespoons white balsamic vinegar
  • Read more: http://www.sweetpaulmag.com/food/edamame-amp-lima-bean-salad#ixzz2wvTbI0KF
4/5 (9 Votes)

Any burning questions? Our chefs answer!

Edamame & Lima Bean Salad Grilled Asian Ginger Pork Chops