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Seasoned stock keeps this meatloaf juicy and flavorful

  • 1 tablespoon olive oil
  • 1 onion, grated on large holes of a box grater
  • 1 garlic clove, finely chopped
  • 3/4 cup ketchup
  • 1/4 cup apple cider vinegar
  • 3 tablespoons dark brown sugar
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup fresh parsley, chopped
  • 2 large eggs
  • 2/3 cup fine breadcrumbs
  • 1/2 cup Parmesan, finely grated
  • 1 tablespoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds ground beef chuck (15% fat)
  • 6 thin strips bacon
3.8/5 (35 Votes)

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courtesy http://agardenerstable

3.6/5 (55 Votes)

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Applesauce cake is one of my favorite cakes-- especially during fall season

  • CAKE:
  • 2 1/2 cups all-purpose flour
  • 1 3/4 cups white sugar
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 cup butter, softened
  • 1/2 cup buttermilk
  • 1 1/2 cups applesauce
  • 2 eggs
  • 3/4 cup chopped walnuts (optional)
  • 1 cup raisins (optional)
  • FROSTING:
  • 1/2 cup (1-stick) butter
  • 1 cup brown sugar
  • 1/4 cup hot milk
  • 1 teaspoon pure vanilla extract
  • 3 cups powdered sugar
3.9/5 (32 Votes)

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Prep the mushrooms as directed on package then cut in quarters or thick slices

  • 1 container large fresh mushrooms (I used Monterey)
  • 2 - 3 tablespoons salted butter, or as needed
  • Salt and black pepper, to taste
4.3/5 (13 Votes)

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Recipe by Tiffani Thiessen - Sea Salt added by me

  • 20 cups popcorn
  • 1 1/4 cup cashews
  • 1/2 cup corn syrup
  • 3/4 cup sugar
  • 1 cup peanut butter
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 8 ounces semisweet chocolate, finely chopped
  • Sea Salt to taste
4.2/5 (14 Votes)

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Recipe source: NY Times Cooking | Melissa Clark

  • 6 tablespoons unsalted butter
  • 3 medium leeks, white and light green parts, thinly sliced 8 cups shredded cabbage
  • 2 garlic cloves, finely chopped
  • 2 medium russet potatoes, peeled and diced
  • 2 cups chicken or vegetable stock
  • 2 1/2 teaspoons kosher salt
  • 2 thyme branches
  • 1/2 teaspoon black pepper
  • Grated Parmigiano-Reggiano, to serve
3.3/5 (68 Votes)

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This Strawberry Orange Trifle is a light and refreshing dessert of fresh fruit and lemon curd with whipped cream

  • GARNISH:
  • 1 quart strawberries, halved
  • 4 oranges, sectioned and halved
  • 2 tablespoons orange liqueur or orange juice
  • 3 tablespoons sugar
  • 1 1/2 cups whipping cream
  • 1 (11.3-ounce) jar lemon curd
  • 1 1/2 sleeves shortbread cookies, crushed
  • Fresh mint sprigs
4/5 (19 Votes)

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Brown beef in a skillet over medium heat; drain

  • 1 lb. ground beef
  • 15-oz. can tomato sauce
  • 1-1/4 oz. pkg. taco seasoning mix
  • 3 c. elbow macaroni, cooked
  • 8-oz. container sour cream
  • 1 c. shredded Cheddar cheese, divided
  • 1/4 c. grated Parmesan cheese
  • Garnish: green onions, chopped
4.3/5 (13 Votes)

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1. Preheat oven to 325F. Place ham, slices up, on a rack in a shallow roasting pan

  • 1 8-lb. cooked spiral-sliced ham, liquid reserved
  • 1 cup orange juice
  • 1/2 cup seedless raspberry jam
  • 1 cup fresh raspberries
  • 1/2 cup honey
  • 1 jalapeno chile pepper, stemmed, thinly sliced, and seeded, if desired
  • Raspberries
4.1/5 (17 Votes)

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Combine all of the above ingredients in a bowl and mix

  • 2 1/2 lbs. ground beef
  • 3 cloves garlic – chopped fine
  • 1/4 cup fresh basil – chopped fine
  • 2 eggs
  • 1/2 cup Italian style bread crumbs
  • 1/4 cup Parmesan cheese – grated
  • 1/4 cup milk
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • Canola oil for frying
4.1/5 (16 Votes)

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Full house? You'll need a tasty, hearty breakfast to serve hungry guests and this strata fits the bill beautifully

  • 1 dozen eggs
  • 1 cup heavy cream
  • 1-1/2 cups milk
  • 1 tsp salt
  • 1-1/2 tsp black pepper
  • 1/2 tsp ground sage
  • 1-1/2 cups medium-diced onions
  • 12 pre-baked buttermilk biscuits, cut in quarters
  • 2 (7-oz) packages precooked frozen breakfast sausage, defrosted and diced
  • 4 cups grated extra sharp cheddar cheese, divided
4.3/5 (13 Votes)

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These crab and avocado quesadillas are perfect for your next game-watching party or under the sea fiesta! This reci...

  • SALSA:
  • 1 ripe mango, peeled, pitted, and diced into 1/4-inch cubes
  • 1/2 red bell pepper, seeded and finely chopped
  • 1 large ripe tomato, peeled, seeded, and diced
  • 2 tablespoons fresh chives, finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons lime juice, freshly squeezed
  • 1 fresh jalapeño, seeded and finely chopped
  • Kosher salt, to taste
  • Black pepper, freshly ground, to taste
  • QUESADILLAS:
  • 12 (8-inch) flour tortillas
  • 1 1/2 cups crabmeat, cooked, any bits of shell removed
  • 1 1/2 cups Monterey Jack, shredded
  • 2 ripe Hass avocados, pitted, peeled, and mashed
  • 1/3 cup finely chopped scallion
  • 1/3 cup lightly packed, finely chopped cilantro leaves
  • 2 tablespoons fresh lime juice
  • Kosher salt, to taste
  • Black pepper, freshly ground, to taste
  • Grapeseed or canola oil for frying
4.1/5 (15 Votes)

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