The composition of food can vary widely, depending, among other factors, on the variety of plant or animal, on growing and feeding conditions and, for some foods, on freshness. The main ingredient of every meal is the largest component part of the compound that makes the meal. Most recipes are categorized by either food category or main ingredient. Some examples of popular main ingredient are beans, Eggs, Dairy, Fruit, Meat, Seafood, Vegetables, Pasta, Rice, and Grains.
With processor running, drop garlic through feed tube and chop finely. Scrape down bowl. Add thyme, oil, salt, and pepper; blend to paste. Pat roast dry with paper towels. Place roast, bone side down, in roasting pan. Cut several shallow slits in fat. Press some garlic paste into slits. Rub remaining garlic paste all over roast. (Can be prepared 1 day ahead. Cover with plastic wrap and chill...
Put oven rack in middle position and preheat oven to 350 F.
Mix together all ingredients except chili sauce using your hands. Transfer mixture to a 13- by 9-inch glass baking dish and mound into a 10- by 5-inch oval loaf. Spread chili sauce over meatloaf and bake 1 hour.Makes 6 servings...
Heat oil in a medium nonstick pan over high heat. Season beef with salt and pepper. Sear 2 minutes on each side, cooking to medium-rare. Slice beef against the grain into thin pieces, about 1/8 inch thick, making slices as long as possible. Lay each piece on a flat surface and top with a pinch of each vegetable, apple, cheese, and pea shoots. Roll up beef so bits of apple and vegetables stick out...
Roast Beef And Watercress Wraps With Anchovy Rosemary Mayonnaise
Mince garlic with a large heavy knife, then mash to a paste with a pinch of salt using flat side of knife. Whisk together garlic paste, mayonnaise, anchovy paste, lemon juice, rosemary, and pepper in a small bowl.
Toast tortillas 1 at a time directly on burner (gas or electric) over moderately high heat, turning over and rotating with tongs, until slightly puffed and browned in spots but still flexible, about 30 seconds each...
Combine 8 cups water, chicken drummettes, soy sauce, and salt in large bowl. Cover and refrigerate 1 hour.
Preheat oven to 350 F. Bring barbecue sauce, root beer, and minced ginger to simmer in heavy large saucepan over medium-high heat. Simmer 5 minutes to blend flavors.
Drain chicken drummettes and transfer to large rimmed baking sheet. Roast 30 minutes. Pour 1/3 of barbecue sauce mixture into small bowl and set aside...
Susan Stanley of Providence, Rhode Island, writes: "I vacationed in Alaska not long ago, and I can hardly wait to return. The scenery was absolutely gorgeous, but I must admit that the delightful
Make barbecued pork loin:Preheat oven to 350F.
Trim any fat from pork and pat pork dry. In a bowl stir together remaining barbecued pork loin ingredients. Add pork to barbecue sauce, turning it to coat.
In a small baking pan lined with foil roast pork 25 minutes, or until a meat thermometer inserted at least 2 inches into pork registers 155F. Cool pork completely. Pork may be roasted 2 days ahead and chilled in a sealable plastic bag...
For an especially quick and easy meal, buy prepared Chinese barbecued pork loin (3/4 pound will be plenty). This pink-tinged meat is available at many Asian supermarkets or you may even be able to p
Preheat oven to 200 F. Place 2 nonstick baking sheets in oven.Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.In large mixing bowl, lightly beat eggs, then whisk in flour.Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper...
This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Put oven rack in middle position and preheat oven to 325 F. Oil terrine mold and line bottom with a sheet of wax paper (cut to fit), then oil paper.
Remove any visible silver skin or sinew from fish and cut on either side of pin bones until all pin bones have been removed, then cut fish into 1-inch pieces. Pur e fish with salt, white pepper, and nutmeg in a food processor until very smooth...
A first course with a serious wow factor. Even though this terrine is labor-intensive, it's not as fussy and last-minute as quenelles, and its ethereal texture rivals theirs. The salmon roe adds spark
To assemble: Overlap leaves around outside edge of round serving platter. Place cheese in the middle and cluster fruits and nuts decoratively around the cheese. Serve with crackers.Makes about 8 servings...
This festive arrangement was inspired by the popular holiday wreaths decorated with fruits. They take their name from Luca Della Robbia, the 15th-century Florentine sculptor known for crafting lifelik
Preheat oven to 375 F. Brush twelve 1/3-cup (standard) nonstick muffin cups or six 1-cup (large) nonstick muffin cups with 3 tablespoons melted butter; dust with 2/3 cup cheese. Beat eggs to blend in large bowl. Beat in milk and green onions, then remaining 1/2 cup melted butter. Blend flour, salt, and remaining 1/2 cup cheese in medium bowl; gradually whisk into egg mixture (some small lumps may remain).Divide batter among muffin cups...
These popovers are like individual Yorkshire puddings. To make a dozen large popovers, just double the recipe and use two pans.
Heat oil in large pot over medium-high heat. Add next 4 ingredients; saut 6 minutes. Add tomatoes, clam juice, and wine; bring to boil. Reduce heat to medium; simmer 18 minutes, stirring occasionally. Add all seafood and 2 tablespoons parsley. Simmer until seafood is opaque in center, about 3 minutes. Season to taste with salt and pepper, ladle into bowls, and sprinkle with parsley.Makes 4 servings...
Lynn Brown of Houston, Texas, writes: "For me, it's fun to see how much I can simplify or revise a recipe to make it my own. That's what I've done with the soup here (it's one of my favorite thin
Frisee Salad With Blue Cheese, Walnut, And Cranberry Crostini
Preheat oven to 400 F. Arrange bread slices on baking sheet. Brush bread slices on top side with 2 tablespoons walnut oil. Bake until crisp, about 5 minutes.
Mix walnuts, cheese, 4 tablespoons shallots, and dried cranberries in medium bowl. Spread mixture on toasts. Bake until cheese melts, about 4 minutes.
Meanwhile, combine fris e, 2 tablespoons shallots, 2 tablespoons walnut oil, and vinegar in bowl. Sprinkle with fleur de sel; toss...
If your Thanksgiving dinner is a formal affair, serve the crostini on small plates with the fris e salad. If your guests like to hang out in the kitchen until dinner is served, offer the crostini as p
Combine first 4 ingredients in saucepan over medium-high heat. Bring to boil; add kumquats. Simmer until kumquats are tender and liquid is syrupy, about 15 minutes. Remove from heat; stir in Grand Marnier. Season with salt and pepper. (Can be made 1 week ahead. Cool, cover, and chill. Rewarm over low heat before continuing.) Strain glaze into small bowl. Discard cinnamon and bay leaf; reserve candied kumquats and glaze separately...
Seared Scallops With Fresh Fennel Salad And Kumquat-Tarragon Vinaigrette
Puree oil, kumquats, and tarragon in processor. Add vinegar, orange juice concentrate, and mustard; process until just combined. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Combine fennel, radicchio, and green onions in large bowl. Add 3/4 cup vinaigrette; toss to combine.
Sprinkle scallops with salt and pepper...
Melt butter in large pot over medium-high heat. Add onions; saut until golden, about 5 minutes. Add all mushrooms and thyme; saut until mushrooms begin to brown, about 8 minutes. Add brandy; stir 30 seconds, then mix in flour. Slowly stir in broth; bring soup to boil. Reduce heat; simmer uncovered 10 minutes. Season with salt and pepper. Ladle into bowls.Makes 4 servings...
Lynn Brown of Houston, Texas, writes: "For me, it's fun to see how much I can simplify or revise a recipe to make it my own. That's what I've done with the soups here (they're one of my favorite
Coat a medium pan with cooking spray. Heat over medium heat; sear chicken 8 to 10 minutes per side. When chicken reaches 155 F, remove from pan. Let cool; dice. Mix remaining ingredients except greens in a bowl with chicken. Add salt and pepper. Refrigerate 1 hour. Divide greens and chicken among plates.Nutritional analysis per serving 324 calories, 12.3 g fat (4.4 g saturated fat), 30.1 g carbohydrates, 25.5 g protein, 4...
Shake all ingredients except 1 tsp oil in a resealable plastic bag. Refrigerate 4 to 6 hours. Drain with a sieve; shake off excess marinade. Heat remaining 1 tsp oil in a large skillet over medium heat. Cook shrimp in single-layer batches until pink, about 3 to 5 minutes, shaking pan to turn shrimp. Serve warm or at room temperature.Nutritional analysis per 1 shrimp 33 calories, 1.6 g fat (0.2 g saturated fat), 0.5 g carbohydrates, 3...
Packed with protein, shrimp always make a party feel special.
In a bowl, mix all ingredients except bread and garlic cloves. Add salt and pepper to taste. Set aside, unrefrigerated, 3 hours. Heat oven to 350 F. Toast bread on a baking sheet. Rub cut side of garlic on each slice; top with tomato mixture.Nutritional analysis per piece 40 calories, 0.8 g fat (0.1 g saturated fat), 7 g carbohydrates, 1.2 g protein, 0.6 g fiberMakes 50 pieces (for 10 guests)...
It's low in fat and high in lycopene (a potential cancer fighter). Dig in!
Whisk lime juice, ginger, and mustard in small bowl. Slowly whisk in 4 tablespoons oil. Season dressing with salt and pepper.
Brush salmon on both sides with 1 tablespoon oil; sprinkle with salt and pepper, then 1 tablespoon dill and 1 tablespoon basil. Press herbs to adhere. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add salmon, herb side down; saut 4 minutes...
Kristi Parnell of San Marcos, California, writes: "Whether I'm cooking for my family or for company, I like to keep my recipes healthy by using lots of fresh fish and vegetables. The salmon salad
Pur e two thirds of tomatoes and half of peaches with ice, shallot, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender until very smooth, about 1 minute. Force through a medium-mesh sieve into a large glass measure, discarding solids. Stir in water to desired consistency...
We use ice in this recipe because it gives the gazpacho just the right chill without the soup having to be refrigerated for any length of time. If you don't have precrushed ice, crush about 1/4 cup ic
Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate...
Bonnie Hillard of Washington, DC, writes: "My sister and I stumbled across Sansei Seafood Restaurant & Sushi Bar at the end of a day of shopping at the Kapalua Shops on Maui. We'd read about
Melt butter in heavy medium skillet over medium heat. Add fennel and saut until golden, about 10 minutes. Add 1 cup water; cover and cook until fennel is very tender, about 20 minutes. Puree fennel mixture in processor. Set aside.
Heat oil in heavy large saucepan over medium heat. Add garlic and saffron; saut 1 minute. Add clam juice, cream, and Pernod and bring to simmer. Add fennel puree and bring to simmer. (Can be made 1 day ahead...
Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
Divide gazpacho among bowls; top with dollop of cr me fra ®che.Makes 4 servings...
This fresh, colorful soup makes a great summer starter.
In a bowl, toss shrimp with ginger, wine, and oil. Cover with plastic wrap and refrigerate 20 minutes.
For dressing:Mix lime juice, sugar, Splenda, soy sauce, garlic, and pepper flakes in a bowl; set aside. Core lettuce and separate leaves; rinse and dry them. Cook shrimp with its marinade in a medium pan or wok over medium-high heat, turning shrimp until opaque, 2 or 3 minutes...
Cook quinoa in medium pot of boiling salted water over medium heat until tender but still firm to bite, stirring occasionally, about 12 minutes. Drain well; cool. Transfer to medium bowl.
Meanwhile, whisk oil and next 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
Add chopped mango, cucumber, 4 tablespoons green onions, and 1/4 cup dressing to quinoa; toss to coat. Divide spinach between 2 plates...
Quinoa has more protein than any other grain; it's delicious in this summer salad.
