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For the Cake: Adjust oven rack to lower-middle position and heat oven to 325 degrees

  • Buttercream:
  • 1 large egg
  • 5 large egg whites
  • 3/4 cup cream of coconut
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 2 1/4 cups cake flour (9 ounces), sifted
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon table salt
  • 12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces, softened, but still cool
  • 2 cups packed sweetened shredded coconut (about 8 ounces)
  • 4 large egg whites
  • 1 cup granulated sugar
  • pinch table salt
  • 1 pound unsalted butter (4 sticks), each stick cut into 6 pieces, softened, but still cool
  • 1/4 cup cream of coconut
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
4.8/5 (15 Votes)

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A Strawberry Focaccia is a fruity take on a classic Italian bread

  • STRAWBERRY FOCACCIA
  • 2 tablespoons of active dry yeast
  • 1 1/4 cups of warm water
  • 5 tablespoons of caster sugar
  • 2 2/3 cups of bread flour
  • Pinch of Salt
  • 2 1/2 tablespoons of olive oil
  • 1 pound of strawberries
  • BALSAMIC VINEGAR GLAZE
  • 1/2 cup of balsamic vinegar
  • 1 tablespoon of brown sugar
4.7/5 (19 Votes)

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Make this your morning breakfast smoothie!

  • 3/4 cup water
  • 1 medium orange, peeled, halved
  • 1 small banana, peeled, frozen
  • 1/2 cup frozen unsweetened blueberries
4.8/5 (18 Votes)

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This recipe was developed for the Certified Steak Company, who sent me their frozen Succulent Chilean Sea Bass to t...

  • SAUCE:
  • 2 (8-ounce) Chilean sea bass filets (if frozen, thaw in the refrigerator for at least 8h hours, or overnight)
  • Old Bay Seasoning, to taste
  • Olive oil (I use rice oil, because it has a high smoke point)
  • 6 ounces pineapple juice (I buy a six-pack of small pineapple juice)
  • 1/4 cup dry white wine (such as Sauvignon Blanc)
  • 1/4 cup chicken stock
  • 1 teaspoon Dijon mustard
  • 2 tablespoons unsalted butter
3.8/5 (108 Votes)

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This recipe is adapted from King Arthur Flour

  • CAKE:
  • 3 cups King Arthur Flour unbleached cake flour, 12-ounces
  • 2/3 cup coconut milk powder, 2.5-ounces
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1/2 cup plus 2 tablespoons unsalted butter, 5-ounces
  • 1 1/2 cups sugar, 10-ounces
  • 6 large egg whites, about 1 1/4 cups; packaged liquid egg whites work fine, too
  • 1 1/2 cups buttermilk, at room temperature, 12-ounces
  • 1 1/2 teaspoons vanilla extract
  • 4 drops coconut flavoring
  • LEMON CURD, OPTIONAL:
  • 3/4 cup fresh lemon juice
  • 1 tablespoon grated lemon zest
  • 3/4 cup sugar
  • 3 eggs
  • 1/2 cup unsalted butter, cubed
  • FROSTING:
  • 3/4 cup creme of coconut, not coconut milk
  • 1/2 cup unsalted butter, 1 stick, 4-ounces
  • 5 1/2 cups confectioners’ sugar, divided, 22-ounces
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon almond extract, optional
  • 3 to 4 drops strong coconut flavoring
4.2/5 (58 Votes)

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Adapted recipe by this-is-irene

  • For the Sponge:
  • 4 large eggs, white and yolks separated
  • 4.2 ounces (120 grams, 9.5 tablespoons) granulated sugar, sifted once
  • 3 tablespoons milk, at room temperature
  • 1/2 teaspoon vanilla extract
  • 4.2 ounces (120 grams, 14 tablespoons) cake flour, sifted 3 times
  • 1.2 ounces (22 grams, 2.3 tablespoons) butter, melted
  • For the Simple Syrup:
  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 2 tbs limoncello (I used cointreau)
  • For the Stabilised Whipped Cream Frosting:
  • 2 tsp gelatin powder
  • 8 tsp cold water
  • 2 cups whipping cream, cold
  • 60 g icing sugar
  • 1 tsp vanilla
  • To Assemble:
  • 250 g punnet strawberries
4.4/5 (49 Votes)

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Everything tastes better homemade

  • Cupcake base:
  • 1-2 whole fresh kiwis (enough to make 1/3 cup of mashed kiwi)
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • slightly over 3/4 cup granulated sugar
  • 1 egg
  • 2 egg whites
  • Frosting:
  • 1 whole fresh kiwi, mashed
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 tsp vanilla extract
  • slightly over 3/4 cup confectioner’s sugar
  • a pinch or two of sea salt
4/5 (113 Votes)

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Ground Beef and Mushroom Carbonara is easy to make and a family favorite

  • 12 ounce package uncooked spaghetti
  • 4 slices bacon
  • 1/2 pound lean ground beef, at least 80% lean
  • 1 (8 ounce) package sliced fresh mushrooms, about 3 cups
  • 1 small onion, chopped, about 1/4 cup
  • 4 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup whipping cream
  • 3 pasteurized eggs, beaten
  • 1 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
4.3/5 (59 Votes)

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1) Preheat oven to 375 degrees 2) Prepare kale: Remove stems, boil in salted water for 2 minutes, drain, rinse ...

  • 3 bunches of kale
  • 3 tsp garlic
  • 3 TBSP olive oil
  • 1 tsp red pepper flakes
  • 2 tsp kosher salt, divided
  • 28 oz can italian style crushed tomatoes
  • 1 tsp lemon juice
  • 4 cups ricotta cheese
  • 3/4 cups parmesan cheese, divided
  • 2 cups mozzarella, divided
  • 1 tsp ground black pepper
  • 3 lasagna sheets
4.4/5 (45 Votes)

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Although Americans often refer to sweet potatoes as yams, true yams are rarely available in U

  • 6 medium sweet potatoes, scrubbed but unpeeled
4.4/5 (45 Votes)

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Show Fido how much you love him by making him his own homemade dog treats! On a special diet? No problem, you can ...

  • 1 (15 ounce) can pumpkin puree
  • 2 eggs
  • 1/2 cup oats (optional if your dog is on a grain free diet)
  • 3 cups whole wheat flour, brown rice flour, or gluten free flour
  • 3 tablespoon of all natural peanut butter
  • 1/2 teaspoon cinnamon (optional)
4.6/5 (34 Votes)

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This no-fail lemon meringue pie is the dessert recipe to choose when you need a great pie

  • 1 3/4 cups sugar
  • 6 tablespoons plus 2 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1 tablespoon grated lemon peel
  • 1/2 cup lemon juice
  • 4 large eggs, separated
  • 1 tablespoon butter or margarine
  • Baked 9-inch pie crust
  • 1/4 teaspoon cream of tartar
4.5/5 (35 Votes)

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