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Try this delicious Potato Salad From Justin Wilson recipe featuring boiled eggs, sweet pickle relish, olives, onion...

  • 5 pounds potatoes (new red or mix of white and red)
  • 4 eggs, hard-boiled, chopped
  • 1 cup dill pickle relish
  • 1/2 cup sweet pickle relish
  • 1 cup salad olives , chopped
  • 1 cup onion, chopped fine
  • 1/2 cup celery, chopped fine
  • 1/2 cup parsley, chopped fine
  • 12 ounces mayonnaise
  • 1/4 cup yellow mustard
  • Salt, to taste
  • Hot sauce, to taste
3.6/5 (12 Votes)

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This is a great, two-ingredient recipe for making Jam easily without using pectin and no water added

  • 4 cups grape juice (takes about 3 1/2 pounds Concord grapes, and 1/2 cup water)
  • 3 cups sugar
3.2/5 (32 Votes)

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This is a delicious drink version of Pumpkin Pie desert with Captain Morgans Spiced rum! Perfect for a holiday gath...

  • 1 1/2 ounce Captain Morgan Spiced Rum
  • 3/4 ounce lime juice
  • 2 1/2 ounce pineapple juice
  • 1 1/2 tabelspoon pumpkin puree
  • 1 teaspoon maple syrup (or to taste)
  • Dash each ginger cinnamon and nutmeg
3.8/5 (5 Votes)

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So easy and moist. Really delicious with the vegetables cooked in with the BBQ

  • Very forgiving recipe, you can add more or less ingredients, depending on the size dish you need.
  • 3 lbs of chicken pieces (your choice) or Country style ribs
  • 6 to 8 potatoes, peeled (more if needed for larger group)
  • I leave my potatoes whole.
  • 1 lb pkg of carrots, peeled, can leave whole.
  • 2 large onions, whole or cut in half or quartered
  • 2 bottles of your favorite BBQ sauce
  • 2 empty BBQ bottles filled with water and sloshed around to release left in BBQ sauce.
  • Salt and pepper to taste
3/5 (3 Votes)

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Preheat oven to 375*. Spray bottom of a 10" springform pan with cooking spray and line bottom with a round of parch...

  • Crust:
  • Cooking spray
  • 1-1/2 c. fine graham cracker crumbs
  • 1/4 c. sugar
  • 1/4 c. butter, melted
  • Filling:
  • 32 oz. cream cheese
  • 2 c. sour cream
  • 4 lg eggs
  • 1-1/4 c. sugar
  • 2-1/2 T. cornstarch
  • 2 t. vanilla
  • Sauce:
  • 1 to 1-1/4 c. halved fesh strawberries
  • 1/4 c. sugar
  • 1 lime, zested
3.8/5 (5 Votes)

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1. Hard-boil the eggs (cover with water, bring to a boil, remove from heat, and let sit for 12 minutes)

  • 4 eggs
  • 4 potatoes
  • 1 bunch scunions, green parts only, sliced thinly
  • 2 cucumbers, peeled and cut in strips
  • 1 teaspoon salt, or to taste
  • 1 bunch parsley, chopped
  • 1 bunch dill, chopped
  • 1 pound salami, cut into cubes (optional)
  • 1 quart buttermilk
  • 1 1/4 cups water
3.7/5 (3 Votes)

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Empty soup into a small casserole dish

  • 1 can cream of mushroom soup
  • 1/2 c. milk
  • 1 (7 oz.) can tuna, drained & coarsely flaked
  • 1 1/2 c. crushed potato chips
  • 1 c. cooked green peas, drained
2.8/5 (8 Votes)

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Make brownies and bake according to directions on the box

  • 1 box brownie mix and ingredients as needed on the instructions of the box
  • 1 can chocolate frosting
  • 3-4 cups milk chocolate chips
  • 1 can cherry pie filling
4.2/5 (5 Votes)

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All the colors of summer are captured in this dish with a fresh, light flavor perfect for snacking between swims or...

  • 2 cups fresh strawberries, chopped
  • 2 cups grape tomatoes, chopped
  • 1 (10-ounce) package frozen corn, thawed
  • 2 green onions, chopped
  • 3 tablespoons fresh cilantro, minced
  • 1/3 cup olive oil
  • 2 tablespoons raspberry vinegar
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • Baked tortilla chips
3.2/5 (5 Votes)

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Heat oven to 350°. Butter a bundt pan and layer pecans in bottom

  • Cake:
  • 1 cup chopped pecans
  • 1 box yellow cake mix
  • 1 3 oz. box instant vanilla pudding
  • 4 eggs
  • 1/2 cup canola oil
  • 1 cup orange juice
  • Glaze:
  • 1 cup butter
  • 1 cup sugar
  • 1/4 cup orange juice
3.5/5 (2 Votes)

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1. Pre-heat oven to 350 degrees F

  • 8 medium potatoes (to 10)
  • 1 large bag (or can) sauerkraut, drained
  • 2 cans cream of mushroom soup
  • 1 cup sour cream
  • 1 can sausage links
3.3/5 (3 Votes)

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Filling: Place apples in a greased 12 x 20 x 2-inch baking pan

  • Topping:
  • 4 pounds apples, pared and sliced
  • 1 pound brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 1/2 cup water
  • 1 cup rolled oats
  • 1/2 pound brown sugar
  • 1 1/4 cups all-purpose flour
  • 1/4 cup butter
  • Read more at http://www.recipegoldmine.com/school/cafeteria-apple-crisp.html#Z0hKSU1K1LQulG4b.99
3.6/5 (5 Votes)

Any burning questions? Our chefs answer!

APPLE CRISP, CAFETERIA STYLE Justin Wilson's Picnic Potato Salad