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In 2-quart saucepan over low heat, melt 4 tablespoons butter; stir in flour, salt, and cayenne pepper until blended

  • 8 tbls butter, divided
  • 1/4 c All Purpose flour
  • 1/2 tsp salt
  • One Eighth tsp cayenne pepper
  • 1 1/4 c milk
  • 4 oz Swiss cheese; shredded
  • 10 oz frozen chopped broccoli, thawed & drained
  • 1/2 lb Phyllo strudel leaves
  • 1/4 c dried bread crumbs
  • Start at least 1 1/2 hours before serving or day ahead.
3.8/5 (18 Votes)

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Put ribs in a large pot with enough water to cover them

  • BBQ Sauce:
  • 3 racks (about 1 lb each) pork baby back ribs, each cut in half
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 3 tbsp dark brown sugar
  • 3 tbsp worcestershire sauce
  • 1 tsp liquid smoke
  • 1/2 tsp salt
3.9/5 (49 Votes)

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Courtesy of P.F. Chang's, and slightly altered by yours truly

  • 2 English Cucumber (or whatever)
  • 3 T Kikkoman Soy Sauce
  • 1/2 T Toasted Sesame Oil
  • 1/2 T Hot Chile Sesame Oil
  • Toasted Sesame Seeds (to taste)
  • 1 1/2 T White Vinegar
3.9/5 (19 Votes)

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One of the reviews at Epicurious said of the sauce for this pork,”I could drink it with a straw

  • 2 cups apple cider
  • 1 cup chicken broth
  • 3/4 cup chopped onion
  • 6 whole allspice
  • 3 large fresh thyme sprigs (or a big rosemary sprig)
  • 2 cinnamon sticks
  • 2 teaspoons apple cider vinegar
  • 1 bay leaf
  • 5 tablespoons butter, unsalted
  • Salt & pepper
3.8/5 (25 Votes)

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Red lentils cook quickly into a nubbly puree, but their mild flavor requires a bit of embellishment

  • 4 4tablespoons 4tablespoons unsalted butter
  • 1 1 1 large onion, chopped fine
  • Salt and pepper
  • 3/4 3/4teaspoon 3/4teaspoon ground coriander
  • 1/2 1/2teaspoon 1/2teaspoon ground cumin
  • 1/4 1/4teaspoon 1/4teaspoon ground ginger
  • 1/8 1/8teaspoon 1/8teaspoon ground cinnamon
  • Pinch Pinch cayenne
  • 1 1tablespoon 1tablespoon tomato paste
  • 1 1 1 garlic clove, minced
  • 4 4cups 4cups chicken broth
  • 2 2cups 2cups water
  • 10 1/2 10 1/2ounces 1/2 (1 1/2 cups) red lentils, picked over and rinsed
  • 2 2tablespoons 2tablespoons lemon juice, plus extra for seasoning
  • 1 1/2 1 1/2teaspoons 1/2teaspoons dried mint, crumbled
  • 1 1teaspoon 1teaspoon paprika
  • 1/4 1/4cup 1/4cup chopped fresh cilantro
3.5/5 (141 Votes)

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Heat oven to 325. Lightly grease two cookie sheets

  • 2/3 c butter
  • 2/3 c sugar
  • 1/2 c brown sugar
  • 1 large egg
  • 1 t vanilla
  • 3/4 c flour
  • 1 1/4 c quick cooking oatmeal
  • 1 c each raisins and coarsely chopped walnuts
3.6/5 (115 Votes)

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From Annemarie Zimmer

  • 1 1/4 lbs Yams (2 cups)
  • 1 tbs margarine or butter
  • 3/4 cup milk
  • 1/4 to 1/2 cup brown sugar
  • 2 eggs
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 2 tbs chopped walnuts
3.9/5 (63 Votes)

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1. Preheat oven to 350*F. 2

  • ● 2 (8oz) chicken breast
  • ● 2 oz. mozzarella
  • ● 2 oz. provolone
  • ● 1 egg
  • ● 1 tbsp. flour
  • ● 1/2 panko bread crumbs
  • ● 1 1/2 oz. Romano cheese
  • ● 1 tbsp. oregano
  • ● 2 tsp lemon zest
  • ● 1/2 tsp garlic powder
  • ● Salt & pepper to taste
  • ● 2 1/2 tbsp. vegetable oil
  • ● 2 1/2 tbsp. EVOO
  • ● Lemon slices for decoration
4.2/5 (17 Votes)

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Preheat the oven to 350 degrees F, and place the rack in the center position

  • 4 pears, any kind, 3 for batter 1 for topping
  • 1 3/4 cups coconut sugar plus additional 3 teaspoons
  • 1 tablespoon fresh lemon juice
  • 3 1/4 cups ground almond meal
  • 8 large eggs, room temp
  • 1 teaspoon, plus additional 1/4 teaspoon pure vanilla extract
  • 1 tablespoon honey
  • 1 tablespoon neutral tasting oil (like canola or grape seed)
  • 1/3 cup sliced almonds
4.1/5 (24 Votes)

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Preheat over to 400 degrees

  • 1 lbs of cauliflower
  • 4 TB of butter - room temp
  • 2 egg yolks
  • 1 cup of grated Parmesan cheese
4.3/5 (9 Votes)

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Recipe Source: Food and Wine - April 2013 Instead of using polenta as a side dish, turn it into crouton-like hors...

  • One 16-ounce log of prepared polenta, at room temperature
  • 1/2 cup panko bread crumbs
  • 3 tablespoons olive oil
  • 2 teaspoons fresh lemon juice
  • 1/2 cup finely chopped arugula
  • 2 tablespoons chopped olives
  • Kosher salt
  • Ground black pepper
  • 3 radishes, very thinly sliced
3.9/5 (9 Votes)

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Preheat oven to 375 degrees

  • 1 Banana Squash (or a few smaller squash of your choice), halved, seeded, and ends chopped
  • 3-4 Tbl olive oil
  • 3 c. cooked quinoa (I cooked mine in veggie broth)
  • juice of 1 lemon (add a little zest for extra flavor)
  • 2 apples, cored and chopped
  • 3 stalks celery, diced
  • 1 onion, diced
  • 1 c. pecans (thinking of toasting these in the skillet for a few minutes next time so they maintain more crispiness)
  • 1 c. raisins
  • Sage, 1 Tbl. fresh or 1 tsp. dried
  • sea salt and pepper to taste
  • optional veggie cheese of choice to sprinkle on right before serving
3.6/5 (59 Votes)

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Autumn Stuffed Banana Squash Broccoli Cheese Strudel