Menu Enter a recipe name, ingredient, keyword...

Perfect Produce Recipes - 11912 recipes

Google Ads

More Fruits, Vegetables and Other Produce recipes

By

Mix together dry cake mix, oil and eggs in a large bowl

  • 1 (18-1/2 oz.) pkg. white cake mix
  • 1/4 c. oil
  • 2 eggs, beaten
  • 1/2 c. sweetened flaked coconut
  • 1 (10-oz.) jar maraschino cherries, drained, patted dry and chopped
4.7/5 (10 Votes)

By

Your kids don’t like eggs and vegetables? Prepare egg mushrooms for them

  • To make 3 mushrooms you need:
  • 3 hard-boiled eggs
  • 3 tomatoes (medium-sized)
  • For decoration:
  • 3 lettuce leaves
  • 3 dill springs
  • 2 tablespoons canned peas
  • 1 teaspoon sour cream
4.7/5 (10 Votes)

By

Mix butter, onion, sour cream, cheese and canned soup

  • 1 package frozen shredded potato
  • 1 stick butter, melted
  • 1 onion, chopped
  • 1-2 cup(s) sour cream
  • 1-2 cup(s) shredded sharp cheddar
  • 1 10.5 can of cream of chicken soup
  • 1 package of bacon - or cubed ham
4.5/5 (26 Votes)

By

Preheat oven 475 degrees Divide pizza dough (I use Portland Pie company dough) in half

  • 1/2 ready made pizza dough
  • 2 tablespoons Fiore Tuscan herb olive oil
  • 1 teaspoon granulated garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 3 slices provolone cheese
  • 3 slices prosciutto
  • 1 cup arugula
  • 1 teaspoon fresh oregano
4.7/5 (10 Votes)

By

In a medium bowl, beat the butter with an electric mixer until smooth and creamy

  • 1 cup (250g/8oz) butter, softened
  • 2-3 tbsp finely chopped sun-dried tomatoes, drained
  • 1 tbsp chopped parsley (or a small handful)
  • 1 tsp finely chopped garlic
  • Salt and black pepper, to taste
4.7/5 (10 Votes)

By

Lemon Curd In large bowl, whisk all ingredients together

  • Lemon Curd:
  • 1 Lemon Cake, Duncan Hines,
  • baked and cooled
  • in a 9x13 pan
  • 1 Lemon Curd Recipe,
  • reserve 1/4 cup for drizzling
  • 1 - 8 oz cool whip
  • 1/2 cup white chocolate chips
  • 1/2 cup chopped pecans
  • 1 cup lemon juice
  • (fresh is best)
  • 1 cup sugar
  • 1/2 cup butter, melted
  • 2 eggs
4.5/5 (26 Votes)

By

To cook beans: Place the cannellini beans into medium saucepan, cover with water, add a bay leaf, garlic and place ...

  • 16 ounces dried cannellini beans, soaked in 6 cups water overnight (or you can use 4 16 ounce cans, rinsed, and omit bean cooking instructions below)
  • 1 bay leaf
  • 2 cloves garlic, peeled
  • 1 tablespoon tahini paste
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup cannellini bean cooking water
  • 1/3 cup extra virgin olive oil, more for drizzling
  • 1 teaspoon lemon zest
  • Kosher salt and black pepper
  • Pita bread for serving
  • 2 Tablespoons minced flat leaf parsley
  • Smoked pimenton, for garnish
4.7/5 (10 Votes)

By

Preheat oven to 375 degrees

  • 3 eggs
  • 1 clove garlic, crushed or minced
  • 1 cup whole milk or coconut milk
  • 1/2 cup coconut flour, sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
4.6/5 (16 Votes)

By

Recipe from Penzey's Spices Summer catalog

  • Dressing:
  • 1 lb. pasta (colored rotini or whole wheat bowties are nice)
  • 2 Cups broccoli florets
  • 1 15-oz. can artichoke hearts, drained and quartered
  • 1 Cup fresh peas or thawed frozen peas
  • 1 Cup hard salami, thinly sliced into strips
  • 1 15-oz. can black olives, drained and halved (leave whole if desired)
  • 2 TB. CREAMY PEPPERCORN DRESSING MIX
  • 3 TB. water
  • 1 Cup sour cream
  • 1 Cup mayonnaise (regular or low fat)
  • 2-3 TB. vinegar or water
4.4/5 (32 Votes)

By

This berry cheesecake is delicious! With its fresh strawberries and fresh raspberries this cheesecake will become a

  • The Crust:
  • 1 Cup Graham Cracker Crumbs
  • 3 TBSP Sugar
  • 3 TBSP Butter,melted
  • The Filling:
  • 8 oz Cream Cheese,softened
  • 1 Cup Sugar
  • 3 TBSP Flour
  • 1 TBSP Vanilla Extract
  • 1 Cup Sour Cream
  • 4 Eggs
  • The Topping:
  • 1/3 Cup Strawberry Glaze
  • Fresh Strawberries
  • Fresh Raspberries
4.5/5 (26 Votes)

By

If you love a hearty chili, with plenty of ground beef and pinto beans-- chunks of tomato and a perfect balance of ...

  • For the Mexican Seasoning:
  • 1 pound bag pinto beans
  • 2 pounds of ground beef (80% lean recommended)
  • 1 onion, diced
  • 2 garlic cloves, finely minced
  • 2 tablespoons Mexican seasoning (recipe below)
  • 1 large (14.5 oz.) can diced tomatoes (low salt, preferred)
  • 1 large (15 oz.) can tomato sauce
  • 2 Tablespoons tomato paste (TIP: Freeze the remaining tomato paste for future use)
  • 1 large can (7 oz.) diced mild green chilis (not jalapeno)
  • 1 cup salsa (heat level of your choice) or make my homemade version
  • 1/4 cup corn meal (optional to thicken chili) mixed with water
  • salt
  • 2 Tbsp. chili powder
  • 2 Tbsp. garlic powder
  • 2 Tbsp. ground cumin
  • 2 Tbsp. oregano
  • For homemade salsa:
  • (optional, this makes about 32 oz)
  • 1 can (28 Ounce) Whole Tomatoes With Juice
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)**
  • 1 can canned mild green chili works fine, if you can't find Rotel tomatoes)
  • 1/4 cups Chopped Onion (I used red)
  • 1 clove Garlic
  • 1 whole Jalapeno, Quartered And Sliced Thin (use 1/2 for a milder version)
  • 1/4 teaspoons Sugar
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Ground Cumin
  • 1/2 cups Cilantro (more To Taste!)
  • 1/2 whole Lime Juice
4.5/5 (31 Votes)

By

The basil syrup complements the cream filled pie topped with whipped cream and blackberries

  • CRUST:
  • 1 1/2 cups (375 mL) flour
  • 1/4 teaspoon (1 mL) salt
  • 10 tablespoon (150 mL) cold butter, cut into cubes
  • 3 tablespoon (45 mL) ice cold water
  • 1/2 teaspoon (2 mL) white vinegar
  • 1 egg, lightly beaten with 1 tablespoon (15 mL) water
  • White decorative sanding sugar
  • CUSTARD:
  • 1 1/2 cups (375 mL) blackberries
  • 4 eggs, plus 2 egg yolks
  • 1/2 cup (125 mL) sugar
  • 1/2 cup (125 mL) whipping cream
  • 1 tablespoon (15 mL) lemon juice
  • TOPPING:
  • 1/4 cup (60 mL) sugar
  • 1/4 cup (60 mL) packed basil leaves, plus extra for garnish
  • 1 cinnamon stick, about 3 inches (8 cm) long
  • 1 cup (250 mL) whipping cream
  • 1 cup (250 mL) blackberries
4.6/5 (18 Votes)

Any burning questions? Our chefs answer!

Blackberry Basil Pie Coconut-Cherry Cookies