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1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees

  • 3 tablespoons unsalted butter , cut into 3 pieces
  • 6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below)
  • Table salt
  • 1 1/2 cups water
  • 1/4 cup Bourbon
  • 1 C Guinness
  • 4 cups low-sodium chicken broth
  • Cheese Croutons
  • 1 small baguette , cut into 1/2-inch slices
  • 8 ounces shredded Gruyère cheese (about 2 1/2 cups)
  • 2 cups beef broth
  • 6 sprigs fresh thyme , tied with kitchen twine
  • 1 bay leaf
  • Ground black pepper
4.4/5 (19 Votes)

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These lemon poppy seed scones take only 10 minutes to make and super delicious with a cup of coffee or tea

  • GLAZE:
  • 2 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon table salt (decrease or omit if using salted butter)
  • 1 teaspoon poppy seeds
  • 8 tablespoons frozen unsalted butter (if using salted butter, cut down on salt)
  • 1/2 cup buttermilk (or half and half, or heavy cream)
  • 1 large egg
  • 1/4 teaspoon Pure Lemon Oil (optional)
  • Zest 1 Meyer lemon (Eureka lemons work fine, too)
  • 1/4 cup strained lemon juice
  • 1 Tablespoons half & half (or heavy cream)
  • 1 1/3 cup powdered sugar, sifted
4.2/5 (19 Votes)

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beaches

  • INGREDIENTS:
  • 1 ounce rum-based coffee liqueur
  • 1 ounce rum cream
  • 2 ounces milk
  • 1/2 ounce simple syrup (a mixture of 1/2 water and 1/2 sugar that is simmered until sugar is dissolved)
  • 1/2 banana
  • 1 cup ice
  • Turn this recipe into a puzzle! [click]
4.4/5 (17 Votes)

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Sweet potato pie is a Southern staple, fragrant with cinnamon, nutmeg, and vanilla

  • 1 pound sweet potatoes
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1/2 cup milk
  • 2 eggs
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 (9 inch) unbaked pie crust
4.4/5 (17 Votes)

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While I keep canned beans in my pantry for emergencies, I much prefer to soak and cook my own beans

  • 4 cups pinto beans (soaked in water, overnight)
  • 4 slices of thick cut bacon (or ham hock, or salt pork or ham)
  • 1 hamhock, optional (I had one in the freezer, so I added with bacon...we love the flavor)
  • 3 to 4 garlic cloves, finely minced (this is my own personal touch)
  • 1 to 2 onions, finely chopped (I love them, so in they went)
  • Seasonings (after beans cooked, and to taste)
  • 1 teaspoon of salt
  • 2 teaspoons of ground black pepper
  • Dash of hot sauce (we love it)
  • 1 tablespoon cumin, optional (I love it, so I added that)
4.4/5 (18 Votes)

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Forget the pie crust and get all the flavors of fall in a quick and easy bread with brown sugar and cinnamon toppin...

  • 1/3 cup light brown sugar (not packed)
  • 1 teaspoon ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • 1 apple, peeled and chopped
4/5 (21 Votes)

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Try this super fresh and seasonal dish this fall! Creamy Vegan Butternut Squash Linguine with Fried Sage is perfect...

  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh sage
  • 2 pound butternut or kabocha squash, peeled, seeded, and cut into small 1/2-inch pieces, about 3 cups
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, pressed or chopped
  • 1/8 teaspoon red pepper flakes, up to 1/4 teaspoon for spicier pasta sauce
  • sea salt and/or Kosher salt to taste
  • freshly ground black pepper to taste
  • 2 cups vegetable broth
  • 1 (12-ounce) whole grain linguine or fettuccine
  • shaved Parmesan or Pecorino and/or smoked salt, optional, to garnish
4.3/5 (15 Votes)

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Yeah, sure. There are lots of recipes for Cream of Asparagus Soups

  • 2 pounds asparagus (see note), stem ends trimmed
  • 3 tablespoons unsalted butter
  • 2 small leeks , white and light green parts only, halved lengthwise and sliced thin
  • Salt and pepper
  • 3 1/2 cups low-sodium chicken broth
  • 1/2 cup frozen peas
  • 2 tablespoons grated Parmesan cheese
  • 1/4 cup heavy cream
  • 1/2 teaspoon lemon juice
4.3/5 (18 Votes)

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Crab Stuffed Mushrooms aren't just for fancy parties

  • 1 (16-ounce) package whole mushrooms
  • 8 ounces Louis Kemp imitation crab flakes. Note: If using crab pieces, chop them into about 1/2-inch slices
  • 5 green onions thinly sliced
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregona
  • Ground black pepper to taste
  • 1/2 cup shredded Parmesan cheese, divided
  • 1/3 cup mayonaisse
  • 1/4 teaspoon paprika
4.5/5 (13 Votes)

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Scratch recipe biscuits with fresh pineapple and a hint of cinnamon and topped off with a brown sugar glaze

  • GLAZE:
  • 1 cup self-rising flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons vegetable shortening (I used Crisco)
  • 2 tablespoons unsalted butter
  • 2/3 cup whole milk
  • 1/2 cup chopped fresh pineapple, drained on paper towels
  • 2 tablespoons unsalted butter
  • 3 tablespoons light brown sugar, packed
  • Dash of salt, optional
4.5/5 (13 Votes)

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Blend all ingredients in strong blender or food processor until whipped

  • 2 cup frozen Pineapple chunks
  • 8 oz frozen Whipped Topping (like Cool Whip)
  • 3 tbsp Honey or 2 tbsp Sugar
  • 6 oz Pineapple Juice
4.5/5 (13 Votes)

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Yummy, creamy, and full of flavor

  • 2 (8-ounce) packages cream cheese, room temperature
  • 2 cups coarsely chopped artichoke hearts*
  • 1 (9 to 10- ounce) package frozen chopped spinach
  • 1/2 cup mayonnaise
  • 1/2 cup grated Parmigiano Reggiano
  • 1/2 cup Italian 4-Cheese Shred**
  • 2 cloves garlic, finely minced
  • 1/2 teaspoon garlic salt
  • 2 tablespoons fresh basil, chopped
  • 1/2 cup shredded mozzarella
  • Salt and pepper to taste
4.5/5 (13 Votes)

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The Best Spinach & Artichoke Dip French Onion Soup with Bourbon and Guinness