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Cooking Light JUNE 1999

  • 1/4 cup fat-free mayonnaise
  • 1 (3/4-pound) eggplant, cut crosswise into 24 slices
  • 1/2 cup crushed saltine crackers (about 12 crackers)
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • Cooking spray
4.5/5 (179 Votes)

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Spray muffin pan. In large bowl, mix flour, sugar, nuts, oats and spices

  • 1 -1/4 cup self rising flour
  • 3/4 cup sugar
  • 1/2 cup chopped nuts
  • 1/4 cup quick cooking oats
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 eggs
  • 2 cup peeled, cored, and chopped apples
  • 3/4 cup vegetable oil
  • 1- 1/2 Tablespoon water
4.5/5 (170 Votes)

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1. Preheat the oven to 350ºF

  • 1/2 cup unsalted butter, room temperature
  • 2 tsp. lemon zest or more — zest from 1 large lemon
  • 7/8 cup* + 1 tablespoon sugar**
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 cups fresh blueberries
  • 1/2 cup buttermilk
  • 7/8 cup = 3/4 cup + 2 tablespoons
  • This 1 tablespoon is for sprinkling on top
4.4/5 (181 Votes)

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Preheat oven to 350 degrees F

  • Crust:
  • 2 cups all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 cup (2 sticks) butter, softened
  • Cheesecake Filling:
  • 3 (8-ounce) packages cream cheese, softened
  • 3/4 cup sugar, plus 2 tablespoons, divided
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • Apples:
  • 3 Granny Smith apples, peeled, cored and finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Streusel Topping:
  • 1 cup firmly packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup quick cooking oats
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup caramel topping
4.5/5 (173 Votes)

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Asparagus coated in panko bread crumbs and parmesan and baked until golden brown and crispy

  • 1 pound asparagus, trimmed
  • 1/2 cup flour
  • 2 eggs, lightly beaten
  • 3/4 cup panko breadcrumbs
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • salt and pepper to taste
4.5/5 (167 Votes)

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Mix flour, sugar, and cinnamon together using a fork to break up any lumps

  • 2 cups apples, peeled and diced
  • 2 cups self rising flour
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 cup milk
  • 3 Tbsp. melted butter
  • 1 tsp cinnamon
4.5/5 (166 Votes)

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This Slow-Cooker Potato Soup is only 3

  • 1 (26 to 30-ounce) bag frozen hash browns
  • 2 (14-ounce) cans non-fat chicken broth
  • 1 (10.75-ounce) can 98% fat-free cream of chicken soup
  • 1/4 cup onion, chopped
  • 1/4 teaspoon black pepper
  • 1 (8-ounce) package low-fat cream cheese
  • 1 cup fat-free milk
  • Green onions, chopped, to garnish
  • Bacon bits, optional, to garnish
4.4/5 (174 Votes)

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Oh my goodness! I wish you could have smelled my kitchen when this was in the oven! This is so moist and delicious!

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/4 cup 1% milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups apples, shredded (I used 5 Macintosh)
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • Streusel Topping
  • 1/4 cup light brown sugar, packed
  • 3 tablespoons flour
  • 1/4 teaspoon cinnamon
  • 1/2 cup walnuts, chopped
  • 2 tablespoons cold butter
4.5/5 (164 Votes)

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This recipe combines two of the best desserts, snickerdoodle cookies and apple pie, and makes it into one scrumptio...

  • 1 (16.5-ounce) can Pillsbury refrigerated sugar cookie dough
  • 1 (20-ounce) can apple pie filling
  • Cinnamon sugar (1/4 cup of granulated sugar & 4 teaspoons of ground cinnamon)
4.5/5 (168 Votes)

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I had a lot of leftover cilantro (my family loves Mexican food), so I whipped up this creamy Cilantro Lime salad dr...

  • 1 cup fresh cilantro
  • 2 garlic cloves, roughly chopped
  • 1 lime, juiced
  • 2 tablespoons red wine vinegar
  • 1/4 cup cotija cheese (or parmesan cheese)
  • 2 tablespoons mayonnaise
  • 1 tablespoon water
  • 3/4 cup extra virgin olive oil
4.5/5 (164 Votes)

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This recipe takes two favorites and puts them into one delicious dish

  • 1/3 cups olive oil
  • 1-1/2 teaspoon salt
  • 1 tablespoon freshly ground pepper
  • 1 tablespoon paprika
  • 2 tablespoons garlic powder
  • 6 tablespoons hot sauce
  • 10 whole medium potatoes, cut into 1/2-inch cubes (you can leave the skin on)
  • 2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 2 cups fiesta blend cheese or a mix of cheddar & monterey jack
  • 1 cup diced green onion
  • 1 cup cooked And crumbled bacon
4.5/5 (163 Votes)

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For the dough: In a large bowl or mixer, combine the flour, eggs, sour cream and 1/2 cup of water

  • For the dough:
  • 3-1/2 cups all-purpose flour, plus more for dusting
  • 3 large eggs
  • 2 tablespoons sour cream
  • 3/4 to 1 cup water
  • For the filling:
  • 1-1/2 lbs baking potatoes, peeled and cut into 1-inch slices
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 small sweet onion, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon dried thyme
  • 3/4 to 1 cup grated dry farmer's cheese
  • Kosher salt and freshly ground pepper to taste
4.6/5 (156 Votes)

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