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Appitizer

  • 6 sun-dried tomato halves, packed in oil
  • 1 cup DANNON® All Natural Plain Yogurt
  • 2 1/2 Tbsp. fresh basil leaves, chopped
  • 1 Tbsp. extra virgin olive oil
  • 1 clove garlic, crushed through a press
  • Salt and pepper, to taste
0/5 (0 Votes)

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I just uploaded my Strawberry Lemonade Cupcakes and here's another fun summer time cupcake recipe for you to try th

  • Cupcakes:
  • 3 cups cake flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 1/2 cup plus 2 tbsp. limeade concentrate
  • 3 eggs
  • 3/4 cup milk (I used 1%)
  • Lime Syrup:
  • 3/4 cup limeade concentrate
  • 1/2 cup confectioners’ sugar
  • Frosting:
  • 3 3/4 cups confectioners’ sugar, sifted
  • 1/2 cup butter, softened
  • 4 tbsp. (or more) maraschino cherry juice
  • red food coloring (optional)
  • Garnish:
  • fresh lime slices
  • maraschino cherries
0/5 (0 Votes)

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This recipe was giving to me when I first married at 19 years old

  • 1 pound frozen Southern-style hash brown potatoes
  • 1 (10.75 ounce) can condensed Cream of Chicken soup
  • 1 (16 ounce) container sour cream
  • 2 teaspoon seasoning salt
  • 2 cups shredded Cheddar cheese
  • 1/2 cup butter, melted
  • 1 cup crushed cheese flavored crackers
3.7/5 (14 Votes)

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This hearty gratin resembles a savory bread pudding

  • 1 1/2 lb. red or yellow tomatoes (4 medium), cut crosswise into 1/2 inch thick slices.
  • 2 tsp. salt
  • 1 tsp. pepper
  • 4 cups fresh corn kernels (from 6-8 ears)
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 cups fresh bread crumbs
  • 1/2 cup chopped fresh basil
  • 1/2 cup finely grated Parmesan
  • 3/4 stick unsalted butter, cut into small pieces
5/5 (1 Votes)

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1. Mix batter ingredients together in a pre-sprayed 8 X 8 inch baking dish

  • Batter
  • 1-1/2 cups all purpose flour
  • 2 envelopes Rapid Rise Yeast
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 2/3 cup very warm milk
  • 1/4 cup butter or margarine, melted
  • 1 egg
  • Cream Cheese Topping
  • 8 oz cream cheese, softened
  • 1 egg yolk
  • 1/4 cup sugar
  • 1 tbls corn starch
  • 1/2 tsp pure vanilla extract
  • Fruit Filling
  • 1 cup cherry, blueberry or apple pie filling
  • Icing
  • 3/4 cup powdered sugar
  • 1 tbls butter or margarine
  • 1/4 tsp almond extract
  • 1-1/2 tablespoons milk
0/5 (0 Votes)

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softened cream cheese is slathered in a zesty mixture of pineapple preserves and horseradish

  • 1 (6.5 oz) jar pineapple fruit reserves
  • 1 (4 oz) jar prepared horseradish
  • 1 (8 oz) package cream cheese, softened
4/5 (2 Votes)

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THIS IS one of my favorite side dishes because it can be made ahead, refrigerated and then popped into the oven jus...

  • 4 to 5 large potatoes (about 2-1/2 pounds)
  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 1 tablespoon chopped chives
  • 3/4 teaspoon onion salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • Paprika, optional
0/5 (0 Votes)

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This is a great corn bread, it is not cake-like but it is moist and delicious

  • 1/2 cup butter
  • 1/3 - 2/3 cups sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup corn meal
  • 1 cup flour
  • 1/2 teaspoon salt
0/5 (0 Votes)

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Easy & yummy with crackers!

  • 1 block (8oz) cream cheese
  • 1 can crushed pineapple
  • 1 can fussells cream
0/5 (0 Votes)

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Buy white peaches at Hay Day or Korean Market

  • 9-12 lbs. white peaches (no yellow)
  • 3 frozen deep dish pie shells (Oronoque Orchards or Pet)
  • 3/4 c. flour
  • 1 1/2 c. sugar
  • 9 tbsp. butter
  • Juice of one lemon
  • 1/2 gal. vanilla ice cream
4.1/5 (10 Votes)

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• Wash and rinse 5 BERNARDIN Freezer Jars and lids or 250 ml mason jars and closures

  • 3-1/2 lb (1.6 kg) plums
  • 1 1/4 cups (300 ml) water, divided
  • 1/4 cup (50 ml) lemon juice
  • 7 cups (1750 ml) granulated sugar
  • 1 pkg (57 g) BERNARDIN® Original Fruit Pectin
4/5 (7 Votes)

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Heat a soup pot over medium-high heat with 2 tablespoons of extra-virgin olive oil, about 2 turns of the pan

  • 2 tablespoons extra-virgin olive oil
  • 2 medium carrots, peeled
  • 2 ribs celery
  • 1 large onion, peeled and halved
  • 2 cloves garlic, chopped
  • 1 to 2 chipotle chili in adobo, finely chopped, plus a spoon of sauce from the can
  • Salt and black pepper
  • 1 teaspoon dry thyme, eyeball it
  • 1 bay leaf
  • 1 cup dry white wine, eyeball it
  • 5 cups chicken stock
  • 1 large sweet potato
  • 3/4 to 1 pound chicken tenders, cut into bite size pieces
  • 4 scallions, white and green parts thinly sliced
  • 1/4 cup cilantro leaves, a generous handful, roughly chopped
  • 1/2 cup sour cream, for garnish, optional
0/5 (0 Votes)

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smoky sweet potato chicken stoup Basil and Sun-Dried Tomato Dip