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Perfect Produce Recipes - 11912 recipes

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Preheat oven to 350 Grease 2 10 inch cake pans and set aside

  • FROSTING:
  • 2 cups vegetable oil
  • 2 2/3 cups granulated sugar
  • 5 eggs
  • 2 2/3 cups carrots, grated
  • 1 1/3 cup walnuts
  • 1 1/3 cups pineapple, crushed and drained
  • 2/3 cups coconut flakes, sweetened
  • 1/3 cups raisins
  • 3 1/2 cups all-purpose flour
  • 1 1/3 tablespoons baking powder
  • 1 1/3 tablespoons baking soda
  • 2 2/3 tablespoons cinnamon
  • 1 tsp salt
  • 6 ounces cream cheese
  • 1 stick of butter softened
  • 2 Tblsp. vegetable shortening
  • 1 1/2 cup powder sugar
  • 1 tsp. vanilla extract
  • 1 cup walnuts, toasted
  • 1 cup coconut flakes, toasted
4/5 (3 Votes)

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Muffin

  • 2 1/2 cups all purpose flour
  • 1/2 tsp. baking soda
  • 3/4 cup dark brown sugar
  • 1/4 tsp. ground cinnamon
  • 2 cups mashed bananas (about 4 to 6 bananas)
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 2 large eggs at room temp
  • 1/8 tsp. salt
  • 1/2 tsp. vanilla extract
  • 3/4 cups chopped walnuts
4/5 (1 Votes)

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Sweat 2 each diced carrots and leeks in butter

  • 2 each diced carrots and leeks
  • butter
  • cayenne
  • salt
  • 3 tablespoons flour
  • 2 tablespoons dry mustard
  • 1 bottle beer
  • 1/4 cup horseradish
  • 3 cups water d
  • dash of Worcestershire
  • 2 cups half-and-half
  • 1 1/2 cups cheddar
4.5/5 (2 Votes)

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Heat 1 tablespoon (15 ml) of the oil in a skillet over moderate heat and saute the leeks and garlic until tender bu...

  • 1/3 About 1/3 cup (80 ml) olive oil
  • 2 leeks, white and light green parts, thinly sliced
  • 1-3 cloves garlic, finely chopped
  • 1 butternut squash, peeled, seeded, and cut into 1/2-inch (1 cm) cubes
  • 1 1/2 cups (375 ml) fresh, canned, or frozen corn kernels
  • 1 1/2 cups (375 ml) grated cheddar cheese
  • 1/2 cup (125 ml) chopped fresh parsley
  • 1 tsp (5 ml) dried rosemary, crushed
  • Salt and freshly ground pepper to taste
  • 12 sheets phyllo pastry
  • 5 eggs, beaten
4/5 (1 Votes)

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Dissolve the Cornstarch in the Water, then combine all ingredients in large sauce pan

  • 3 Quarts Blueberries, washed
  • 2 Cups Water
  • 2 1/2 Cups Sugar
  • 1/2 Cup Cornstarch
4/5 (1 Votes)

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Combine all ingredients. Mix well, cover and refrigerate at least 2 hours

  • 1 cup mayonnaise
  • 1/2 Tbsp sugar
  • 3 Tablespoons rice vinegar
  • 2 Tbsp melted butter
  • 3/4 tsp paprika
  • 3/8 tsp garlic powder.
4/5 (1 Votes)

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Parboil zucchini in boiling water five minutes

  • 4 zucchini about 11/2 pounds
  • 1/2 cup chopped celery
  • 1/2 cup soft bread crumbs
  • 1 tsp fresh lemon juice
  • 1 can (3 1/2 oz) tuna drained and flaked, or other seafood (SHRIMP IS EXCELLENT)
  • 1/2 tsp salt
  • 3 tbsp melted butter or margarine
  • 1/8 tsp pepper
  • 1/2 cup chopped fresh onion
4/5 (1 Votes)

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Heat oil & butter in skillet til smoking

  • 1 T butter
  • 1 T olive oik
  • 1 lb veal scallops
  • 1/3 C vermouth
  • 1 1/2 t lemon zest
  • 2 T lemon juice
  • 1 t black pepper
4/5 (1 Votes)

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1. Preheat oven to 425. 2

  • 1 cup sugar, plus 2 tsp. to add to top of crust
  • 1/4 cup firmly packed brown sugar
  • 1 tsp. ground cinnamon
  • 1/3 cup uncooked quick-cooking tapioca
  • 6 cups blueberries, fresh or frozen (thawed and drained)
  • 1 tbsp. fresh lemon juice
  • 1 (14.1-oz.) package refrigerated piecrusts
  • 2 tbsp. butter, cubed
3.7/5 (3 Votes)

By

Prepare Crust; cover with plastic and refrigerate 1 hour

  • Crust:
  • 2 cups flour
  • 3/4 cups powdered sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 sticks chilled unsalted butter cut in 1/2 " cubes
  • 1/4 cup ice water or more
  • Filling:
  • 1 cup dried tart Cherries
  • 2 T scotch whiskey
  • 4 lb's golden delicious apples, cored and sliced thinly
  • 1/2 cup packed golden brown sugar
  • 2 tsps cinnamon
  • Glaze:
  • 1 T heavy cream beaten w/1 T sugar
4/5 (1 Votes)

By

- To make the rice, heat a medium pot with a tight-fitting lid over medium-high heat

  • 3 tablespoon vegetable oil, plus more for drizzling
  • 1 1/2 cup white rice
  • Salt and black pepper
  • 5 1/2 cup chicken stock
  • 2 pound chicken tenders, cut into bite-size pieces
  • 1 large onion, chopped
  • 4 large garlic cloves, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 red bell pepper, chopped
  • 1 1/2 tablespoon chili powder
  • 1/2 tablespoon ground cumin
  • 2 tablespoon all-purpose flour
  • 10 ounce box frozen corn kernels
  • 2 oranges
  • Zest and juice of 1 lime
  • 1/4 cup fresh cilantro leaves, coarsely chopped
  • 1/2 cup fresh flat-leaf parsley, coarsely chopped
4/5 (1 Votes)

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Can be made ahead, great for company

  • Ingredients
  • 2 15-ounce can black beans, rinsed and drained
  • 3 ears fresh corn, cooked, cooled and kernels cut off the cob
  • 2 red bell peppers, diced
  • 2 cloves garlic, minced
  • 2 tablespoons minced shallots (you'll need one medium shallot)
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons sugar
  • 5 tablespoons extra virgin olive oil (I like Colavita)
  • 6 tablespoons fresh lime juice
  • 1 teaspoon lime zest (be sure to zest limes before juicing them)
  • 1/2 cup chopped cilantro, plus more to garnish
  • 2 Hass avocados, diced
4/5 (1 Votes)

Any burning questions? Our chefs answer!

Black Bean Salad with Corn, Red Peppers, Avocado, & Lime-Cilantro Vinaigrette LEVY RESTAURANT SIGNATURE HOMEMADE CARROT CAKE