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This recipe is prepared with the Apple Master Peeler with Slicer and Corer (K35638)

  • Apple Filling:
  • 4 Granny Smith apples, peeled, cored, and cut into 1/4''-thick slices
  • 4 honey crisp apples, peeled and cored
  • 2 Tbsp lemon juice
  • 1-1/2 tsp vanilla extract
  • 1/3 cup white sugar
  • 1 Tbsp all-purpose flour
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Topping:
  • 2-1/2 sticks butter, softened
  • 1-1/2 cups packed brown sugar
  • 1-1/2 tsp vanilla extract
  • 1-1/2 cups quick-cooking oats
  • 1-1/2 cups all-purpose flour
  • 1-1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
4.1/5 (35 Votes)

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sub

  • 2 C. sugar
  • 3/4 C. water
  • 1/4 tsp cream of tarter
  • Dash of salt
4/5 (37 Votes)

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Make your own Apple Pie Moonshine! Perfect for cool fall evenings -- or any time of the year!

  • 1 750ml bottle of 190 proof Everclear, If you can’t get Everclear in your state, high proof vodka can work also.
  • 1 About 1 cup of Captain Morgan Spiced Rum
  • 1 gallon apple cider
  • 1 quart apple juice
  • 3 cups brown sugar
  • 1 cup white sugar
  • 10 cinnamon sticks
  • 1 large stock pot
  • 6 quart size mason jars
3.8/5 (145 Votes)

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1. For a tight-headed cabbage:
Cut a deep cone-shaped incision into the bottom of the cabbage(s) and remove the c...

  • for the stuffing:
  • 1 – 2 large heads of white cabbage
  • 400 – 500 g ground beef (uncooked)
  • 200 ml cream
  • 2 egg yolks
  • 1 onion
  • 100 ml short grain rice
  • 1 tsp salt
  • 1/4 tsp white pepper
  • for the sauce:
  • melted butter
  • 400 ml smetana
  • 140 g tomato paste
  • beef stock
  • (dark or light molasses or maple syrup)
4.3/5 (20 Votes)

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pre heat oven 350 degrees Combine walnuts , almonds, and dates in a food processor and crush into coarse mixture

  • Pastry
  • 1 cups of walnuts
  • 1.5 cups of almonds
  • 1.5 cups of dates
  • Filling
  • 1 cup coconut milk
  • 1/3 cup of lemon juice
  • 2 teaspoons of grated lemon rind
  • 1.5 teaspoon of honey
  • 6 eggs beaten
  • 2/3 cups of rasberries
4.3/5 (20 Votes)

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Savory mushroom crepes with melted gruyere cheese and a creamy mushroom filling are perfect for brunch or a light s...

  • 1 box Wildtree Gourmet Crepe Mix, prepared according to package directions (You will only need 4 crepes for this recipe. Follow package directions on how to store remaining prepared crepes)
  • 1 tablespoon Wildtree Natural Grapeseed Oil
  • 8 ounce mushrooms, sliced, any variety or variation
  • 2 tablespoons diced shallot
  • 1 tablespoon fresh thyme
  • 2 tablespoons heavy cream
  • 1/4 cup gruyere cheese, shredded
4.2/5 (22 Votes)

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Start by mixing all the ingredients for the batter (except the butter) together in a bowl

  • For the batter:
  • 3 cups of flour
  • 1/4 tsp. salt
  • 1 cup of sugar
  • 4 tsp. baking powder
  • 1 1/2 cup milk
  • 2 eggs
  • 2 tsp. vanilla
  • 1/2 cup butter, melted
  • 6 small apples cored, peeled and diced
  • For the topping:
  • 1 cup of butter, softened
  • 1 cup of brown sugar
  • 2 tbsp. flour
  • 1 tbsp. cinnamon
  • For the glaze:
  • 2 cups of powdered sugar
  • 5 tbsp. milk
  • 1 tsp. vanilla
3.8/5 (85 Votes)

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Toss tomatoes in a freezer bag and put in freezer

  • Cherry tomatoes
  • Basil
  • Olive oil
  • Salt and pepper
3.8/5 (364 Votes)

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1.Preheat oven to 400 degrees F (200 degrees C)

  • 5 cups fresh spinach
  • 2 (6 ounce) fillets rockfish
  • 10 cherry tomatoes, halved
  • 1/2 cup vegetable broth
  • 2 tablespoons minced fresh dill
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon lemon pepper
  • 1/4 teaspoon onion powder
  • salt and ground black pepper to taste
  • 2 lemon slices
  • 2 onion slices
  • 1 teaspoon butter
3.7/5 (378 Votes)

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Are you a fan of mushrooms? Try making a creamy and rich roasted mushroom and brie soup that you will fall in love

  • 1 tablespoon oil
  • 1 1/2 pounds mushrooms, quartered
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 2 tablespoons flour (rice flour for gluten free)
  • 1/2 cup white wine (or broth)
  • 4 cups vegetable broth or chicken broth
  • 4 ounces brie, cut into 1-inch pieces
  • 1/2 cup milk or heavy cream
  • Salt and pepper to taste
3.9/5 (75 Votes)

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Preheat the oven to 350 degrees

  • FOR THE SAUCE:
  • 4 boneless, skinless chicken breasts
  • One 12-ounce bag tortilla chips
  • 4 ounces Pepper Jack cheese, shredded
  • 1 C mayonnaise
  • 1/2 T garlic powder
  • 1/2 T cumin
  • 1/2 T chili powder
  • 2 teaspoons lime juice
  • 1 C mayo
  • 1/2 C buttermilk
  • 1 C sour cream
  • 1 packet Ranch dip mix
  • 1 T garlic powder
  • 1 T onion powder
  • 1-3 T diced jalapeno slices (from a jar)
  • 1 teaspoon lime juice
  • 2 avocados
4/5 (42 Votes)

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Preheat oven to 400 degrees

  • Topping:
  • 1/2 cup cold vegan stick butter, chopped into cubes
  • 1/2 cup sugar
  • 3/4 cup plus 2 Tbsp. flour
  • 2 Tbsp. cornmeal
  • 1 1/2 tsp. ground cinnamon
  • 1/8 tsp. ground ginger
  • Filling:
  • 1 Rome Beauty apple, peeled, cored and cut into cubes
  • 1 Granny Smith apple, peeled, cored and cut into cubes
  • 1 Golden Delicious apple, peeled, cored and cut into cubes
  • 1 cup canned crushed pineapple, drained
  • 3 Tbsp. brown sugar
  • 2 Tbsp. all-purpose flour
  • 1/4 tsp. salt
  • 1 Tbsp. lemon juice
  • 1 Tbsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 9-inch ready made pie shell (use vegan, or make your own)
  • vanilla ice cream
4/5 (34 Votes)

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Pineapple Apple Pie David Venable's Apple Crisp