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Mix corn, butter, sour cream, corn muffin mix, eggs, sugar and salt

  • 1 15 oz. can whole kernel corn, drained
  • 1 15 oz. can cream style corn
  • 5 T. butter, melted
  • 1 cup light sour cream
  • 1 6 oz. pkg Jiffy corn muffin mix
  • 2 eggs, beaten
  • 2 T. sugar
  • Dash of salt
  • Cheddar Cheese
4/5 (1 Votes)

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Beautifoul and delicious, these filled cookies are a Christmas treat

  • Cookie:
  • 3 cups flour
  • 2 tsp bkg powder
  • 1/2 tsp salt
  • 2/3 cup butter or shortening
  • 1/2 cup brown sugar
  • 1 beaten egg
  • 1 tsp vanilla
  • 1/3 cup milk
  • Filling:
  • 2 cups chopped dates
  • 2/3 cup sugar
  • 2/3 cups boiling water
  • 1 tblsp lemon juice
  • 1 tblp butter
  • You may choose to buy solo date filling in a can instead.
4/5 (1 Votes)

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1. Sliced cucumbers thin 2

  • 2 English cucumbers, sliced thin
  • 1/2 cup sugar
  • 1 cup white vinegar
  • 1/2 cup water
  • 1 tsp salt
4/5 (1 Votes)

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1. Place potatoes in large pot so that potatoes are cover, bring to a boil and cook till tender

  • 2 lbs red skin potatoes
  • 1/2 lb bacon, sliced and diced
  • 1 medium onion chopped
  • 1/2 cup cider vinegar
  • 1/2 cup beef broth
  • 1 tsp sugar
  • 1/4 tsp pepper
  • 1 egg yolk
  • 2 tbsp chopped fresh flat leaf parsley
4/5 (1 Votes)

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Southern Living Recipe

  • 3 to 4 lemons
  • 2 cups half-and-half
  • 1 (14-oz.) can sweetened condensed milk
  • 3/4 cup coarsely crushed graham crackers
4/5 (1 Votes)

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To prepare the chicken: Preheat the oven to 200°F

  • For the piñon-crusted chicken:
  • 1 1/2 cups lightly toasted piñon (pine) nuts, coarsely chopped
  • 2/3 cup bread crumbs
  • 6 garlic cloves, minced
  • 6 tablespoons finely chopped fresh parsley
  • 3 tablespoons dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 cup flour
  • 4 eggs
  • 8 chicken breasts, lightly pounded with a meat mallet
  • 1/2 cup olive oil
  • For the cherry-chipotle sauce:
  • 1 cup canned Bing (dark) cherries, drained and rinsed or frozen Bing cherries, thawed
  • 2 tablespoons sugar
  • 1/4 cup ruby Port
  • 1 whole chipotle chili in adobo, rinsed
4/5 (1 Votes)

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Brown mushrooms on top and bottom (aprox 5 min on med high heat) – add white wine at very end (stir shrooms aroun...

  • 1 # bulk Italian sausage meat
  • Aprox 1 cup bread crumbs (I used the Italian kind)
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped green onion (scallion)
  • 1/4 cup finely chopped parsley
  • 1/4 cup white wine
  • 1/2 to 1 cup parmesan cheese
  • Salt and pepper to taste
  • Aprox 30 medium sized mushrooms – stems removed (finely chop stems for use in stuffing)
4/5 (1 Votes)

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Mix and serve with granny smith apple slices (approx

  • 8 oz cream cheese (soften)
  • 1/2 cup brown sugar
  • 1/2 tsp vanilla
  • 1 tsp caramel flavor
  • 1 cup chopped peanuts
4/5 (1 Votes)

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Nutrition Facts Makes 6 servings Amount Per Serving Calories 23

  • 2 tsp olive oil
  • 2 medium garlic cloves, minced
  • 1/2 cup enoki mushrooms (or straw)
  • 3/4 lb fresh spinach leaves, washed; stemmed; coarsely chopped (about 2 1/2 cups)
  • 2 tbsp fresh lemon juice
  • 1 pinch salt
  • 1 pinch black pepper, freshly ground
4/5 (1 Votes)

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Pulse all ingredients except olive oil in a food processor until blended

  • 1 1/2 cup fresh spinach
  • 1/2 cup arugula, removed from stems
  • 8-10 asparagus, steamed
  • 1/2 cup toasted walnuts
  • 1 avocado
  • Juice of two limes
  • 1/3 cup olive oil
  • salt and pepper
4/5 (1 Votes)

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Mix All Ingredients Well. Place in 7 1/2" Cast Iron Pan or Ceramic Dish

  • 1 C Self Rising Coarse Corn Meal
  • 1/2 C Self Rising Flour
  • 1 T Baking Powder
  • 1 Egg Beaten
  • 1/4 t Sea Salt
  • 1 1/4 C Butter Milk
4/5 (1 Votes)

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Here is a tasty first course for dinner or change up the presentation and serve it as an appetizer

  • 1 pint (475 mL) grape tomatoes, quartered
  • 1 cup (250 mL) mini-bocconcini, halved
  • 2 tbsp (30 mL) chopped fresh parsley
  • 1 tbsp (15 mL) minced capers
  • 1 tsp (5 mL) dried oregano
  • 2 anchovy fi llets, minced or 1 tsp (5 mL) anchovy paste
  • 1/4 cup (60 mL) seasoned dry bread crumbs
  • 1 lb (500 g) portobello mushroom caps, about 10 (2 1/2 inches/6 cm in diameter)
  • Pinch each of salt and freshly ground black pepper
  • 2 tbsp (30 mL) extra virgin olive oil
  • MIXED GREENS
  • 8 cups (2 L) mixed greens
  • 2 tbsp (30 mL) extra virgin olive oil
  • 2 tbsp (30 mL) balsamic vinegar
  • Pinch each of salt and freshly ground black pepper
4/5 (1 Votes)

Any burning questions? Our chefs answer!

Tomato & Bocconcini-Stuffed Mushrooms with Mixed Greens K's Southern Corn Pudding