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Perfect Produce Recipes - 11912 recipes

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Coat a large nonstick skillet with cooking spray; place over medium heat until hot

  • 1 cup green bell pepper strips
  • 1 cup yellow bell pepper strips
  • 1 cup fat-free, no-salt-added spaghetti sauce
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 1 package of italian sausage (hot, or mild your choice)
  • 1/2 cup water
  • 1 teaspoon dried Italian seasoning
  • 4 garlic cloves, minced
  • 6 (1-inch-thick) slices French bread, toasted
  • Hot sauce (optional)
4/5 (1 Votes)

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In a large saucepan, combine the first five ingredients

  • 1 package (14 ounces) caramels
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup butter
  • 1/2 cup seedless raspberry jam
  • Pound cake Assorted fresh fruit
3/5 (2 Votes)

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In a large bowl, combine watermelon, tomatoes, arugula and basil

  • 4 c cubed seedless watermelon
  • 20 cherry tomatoes, halved
  • 4 c arugula
  • 3 T chopped fresh basil
  • 1 t salt
  • 4 T olive oil
  • 1 T red wine vinegar
  • 1/2 t pepper
  • 1 c crumbled Tofu feta cheese
4/5 (1 Votes)

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Put first 9 ingredients into medium bowl

  • 4 large eggs, fork beaten
  • 1/2 cup (125 ml) finely chopped onion
  • 1/2 cup (125 ml) grated parmesan cheese
  • 1/2 cup (125 ml) cooking oil
  • 1 tsp (5 ml) parsley flakes
  • 1/2 tsp (2 ml) salt
  • 1/2 tsp (2 ml) celery salt (optional)
  • 1/2 tsp (2 ml) dried whole oregano
  • 1/4 tsp (1 ml) garlic powder
  • 1 cup (250 ml) biscuit mix
  • 3 1/2 cups (875 ml) thinly sliced Zucchini (with peel)
  • 1/4 cup (60 ml) grated parmesan cheese.
4/5 (1 Votes)

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In a large bowl, cream butter and sugar until light and fluffy

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 1/4 cups all-purpose flour
  • 3 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups milk
  • FILLING
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 cup water
  • 4 eggs yolks,beaten
  • 1/3 cup lemon juice
  • 2 tablespoons butter
  • FROSTING
  • 1 1/2 cups sugar
  • 2 egg whites
  • 1/3 cup water
  • 1/4 teaspoon cream of tartar1 teaspoon vanilla extract
  • 3 cups flaked coconut
4/5 (1 Votes)

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In a Ducth oven, brown meat in 2 tablespoons oil

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 3 tablespoons vegetable oil, divided
  • 1 cup water
  • 3 large potatoes, peeled and cut into 1-inch cubes
  • 4 medium carrots, sliced
  • 1 large green pepper, cut into 1/2-inch pieces
  • 4 garlic cloves, minced
  • 1 medium onion, chopped
  • 2 teaspoons pepper
  • 2 tablespoons beef bouillion granules
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 pumpkin (10 to 12 pounds )
4/5 (1 Votes)

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mix cream cheese and mayonnaise , pecans and olives together add pepper

  • 6 ounces of soften cream cheese
  • 1/2 cup mayonnaise
  • 1/2 cup chopped pecans
  • 1 cup sliced green olives stuffed
  • dash of pepper
4/5 (1 Votes)

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This adaptable recipe will work equally well with chicken, pork, or shrimp and the vegetables of your choice

  • 1 T reduced-sodium soy sauce
  • 1 T dry sherry
  • 2 tsp cornstarch
  • 1 tsp sugar
  • 3/4 lb flank steak, halved lengthwise, sliced against the grain 1/4" thick
  • 1 T + 1 tsp canola oil
  • 4 c broccoli florets
  • 1 red bell pepper, sliced in 1/4" strips
  • 6 oz shitake mushrooms, stemmed, caps sliced
  • 3 scallions, chopped (which and green parts separate)
  • 1 T minced fresh ginger
  • 1 T minced fresh garlic
  • 1/8-1/4 tsp crushed red pepper flakes
  • 1 recipe Classic stir-fry sauce
  • Classic stir-fry sauce
  • 1-1/2 tsp cornstarch
  • 1/2 c reduced sodium chicken broth
  • 2 T oyster sauce
  • 2 T reduced-sodium soy sauce
  • 2 tsp sherry
  • 2 tsp sugar
  • Whisk cornstarch into chicken broth and then add oyster sauce and soy sauce along with sherry and sugar.
4.4/5 (5 Votes)

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Very different and delicious!

  • For Dressing:
  • 12-16 1-inch thick chunks ripe watermelon
  • 3 ounces crumbled blue cheese
  • 1 shallot, finely chopped
  • 1/4 cup champagne vinegar
  • 1/4 cup olive oil or canola oil
  • 1 tablespoon chopped fresh thyme
  • Salt and pepper
  • 1/3 cup roasted pine nuts
4/5 (2 Votes)

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1.Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente

  • Salt
  • 1 pound gemelli, strozzapreti or other short pasta
  • 1/2 cup extra-virgin olive oil (EVOO)
  • 1/4 cup capers, drained
  • 1 large clove garlic, smashed
  • 2 packed cups spinach, stemmed and chopped
  • 1 cup cashew ricotta cheese
  • 1/2 cup almond milk
  • 2 tablespoons fresh thyme leaves
  • Pepper
  • 1 pinch nutmeg (optional)
4/5 (1 Votes)

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1.Heat a grill or grill pan over medium heat

  • 3/4 cup extra-virgin olive oil
  • 2 large cloves garlic, crushed
  • 1 eggplant, peeled lengthwise in 2 places to make stripes and sliced lengthwise 1/2 inch thick
  • 1 zucchini, sliced lengthwise 1/2 inch thick
  • Salt and pepper
  • Herbes de Provence
  • 2 bell peppers, quartered lengthwise
  • 1 loaf ciabatta bread, split horizontally
  • 8 slices non dairy cheese
  • 2 cups arugula leaves
  • 1/3 cup store-bought olive tapenade
4/5 (1 Votes)

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This hearty melange of beans and vegetables makes for a hearty side dish or vegetarian main dish

  • 2 T. olive oil
  • 2 cloves garlic, peeled and minced
  • 1 small onion, peeled and diced
  • 1/2 c. sliced mushrooms
  • 1/2 red bell pepper, seeded and diced
  • 1 small carrot, scraped and sliced into rounds
  • 1 small zucchini or yellow squash, sliced into rounds
  • 1/2 cup broccoli florets
  • 1 16-ounce can red kidney beans, drained and rinsed
  • 1/2 tsp. thyme
  • 1/2 tsp. cumin
  • 1/2 tsp. oregano
  • 1 15-ounce can tomato sauce
  • Salt and pepper to taste
3.5/5 (2 Votes)

Any burning questions? Our chefs answer!

The Grape Leaf's Babronia Italian Sausage with Peppers and Onions