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Preheat oven to 350F Place breast in a plastic gallon bag and pound with a mallet until very flat

  • Chicken Ingredients:
  • 4 chicken breasts, boneless and skinless
  • 2 tablespoons Angostura bitters
  • salt and pepper to taste
  • 1 lg apple peeled and finely diced
  • 1/2 cup almonds chopped
  • vegetable oil for frying
  • 1 cup flour
  • 3 lg eggs beaten
  • 1 cup grated unsweetened coconut
  • Sauce Ingredients:
  • 2 cups orange juice
  • 2 oz rum
  • 2/3 cup cold unsalted butter cut into small pieces
  • 4 tablespoons heavy cream
  • 1-1/2 tablespoons corn starch
  • Garnish:
  • Crushed red pepper flakes to taste
  • Chopped parsley
4.7/5 (3 Votes)

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Chili Bruschetta full of Mediterranean flavour, really simple to prepare and extremely good for lunch or your next ...

  • 200 g tomatoes
  • 30 g Cenzino organic extra virgin olive oil
  • 1 clove of garlic
  • 1 chilli pepper
  • 1 tablespoon of Bonomo e Giglio capers
  • 100 g Vorrei green olives
  • 3 Delfino anchovy fillets
  • 1 tablespoon chopped parsley
  • 6 slices of bread
  • Salt and pepper
4/5 (3 Votes)

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In large saucepan combine potatoes with water to cover

  • 6 medium potatoes
  • 3 tablespoons butter or margarine
  • 3 medium onions, chopped
  • 1/2 pound cooked corned beef, cut into 1/2 inch cubes
  • 1 green pepper, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 fried or poached eggs
4.3/5 (3 Votes)

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1. Place pork tenderloin in a food storage container with soy sauce, garlic, lemon juice, olive oil, and pepper

  • 1 1 1/4 lb pork tenderloin
  • 1 tbs soy sauce
  • 1 tbs minced garlic
  • 2 tsp lemon juice
  • 2 tsp olive oil
  • 1/8 pepper
  • 2 tbs honey
5/5 (2 Votes)

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To make the zucchini spaghetti noodles: Attach the zucchini to a spiral slicer to slice the zucchini into thin stri...

  • 4 medium zucchini
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon red chili flakes
  • 1 star anise
  • 4 sprigs fresh thyme, plus 2 teaspoons chopped leaves for sprinkling
  • 4 cups sun gold or cherry tomatoes, halved
  • 1/2 teaspoon kosher salt, plus 1 teaspoon
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons sherry vinegar
5/5 (2 Votes)

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This recipe is easy to make, easy to divide and multiply

  • 12 med tomatoes- cored (no need to peel)
  • 8-12 garlic cloves (peeled)
  • 3 Bell Peppers- Red, Orange, Yellow (1 ea- cut into slices- seeds removed)
  • 1 med Red or Vidalia Onion- quartered and separated
  • 2 limes- juiced
  • 1 lemon- juiced
  • handful cilantro leaves- cut random leaves off
  • 1 1/2 teaspoon cider vinegar
  • 2-3 packs of Mrs. Wages Medium Classic Salsa (Purchased on Amazon or at some Walmart stores)
  • kosher salt- to taste
  • (optional- jalapeños)
  • Six 8 oz jelly jars and lids – sterilized
5/5 (4 Votes)

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Stuffed chicken with couscous on the side

  • Side:
  • 2 oz goat cheese
  • 4 T chopped pistachios
  • 6 oz chopped dried apricots
  • 4 6oz boneless chicken breasts
  • 1/2 c. bread crumbs
  • 1 egg
  • 1/2 t. salt
  • 1/2 t. pepper
  • 2 t. vegetable oil
  • 1 c. couscous
  • 1 c. vegetable broth
  • salt & pepper
  • 2 c. coarsely chopped baby arugula
5/5 (2 Votes)

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In med bowl, add beans with red onion, cilantro and spices

  • 2 c. black beans, cooked or from can and rinsed
  • 1/2 c. red onion, minced
  • 1 tsp cumin
  • 1 tsp paprika
  • salt and pepper
  • 2 T. cilantro, chopped
  • 4-6 oz pepper jack cheese, grated
  • 2 T. olive oil
  • 6-8 corn tortillas
  • 1 avocado, sliced
  • salsa, sour cream and hot sauce
5/5 (2 Votes)

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Banana bread isn't one of my top favorite snacking cakes

  • 1 1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1/4 cup natural unsweetened cocoa powder (not Dutch-processed), such as Hershey's*
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 stick (1/2-cup) unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 cup mashed very ripe bananas, from 2 to 3 brown bananas
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1/2 cup semi-sweet chocolate chips
5/5 (2 Votes)

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Thinly sliced fennel and granny smith apples offer a contrast of flavors and add a crunch to this amazing salad wit...

  • Vinaigrette:
  • 1/4 cup fresh lemon juice
  • 2 Tablespoon olive oil
  • 1 Tablespoon Dijon mustard
  • 2 teaspoon honey
  • 1 teaspoon shallot, minced
  • Toss:
  • 1 fennel bulb, trimmed, cored, and thinly sliced about 4 cups
  • 1 Granny Smith apple, cored and thinly sliced
  • zest of 1 lemon, minced
  • Top with:
  • 1/2 cup crumbled goat cheese
  • 1/2 cup walnuts, chopped and toasted
  • 1 cup roasted beets, cut into 1/2” thick half-moons (1 large beet)
  • fennel fronds
5/5 (2 Votes)

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Cook the bacon in a medium-sized pot for 4-5 minutes, or until brown

  • 1/4 lb (125 g) bacon, chopped
  • 2 cloves garlic, chopped
  • 2 leeks, cleaned and sliced
  • 4 potatoes, peeled and cubed
  • 1 small red bell pepper, chopped
  • 1 small red onion, chopped
  • 4 cups (1 L) vegetable stock
  • 2 Tbsp (30 mL) balsamic vinegar
  • 2 Tbsp (30 mL) Dijon mustard
  • 1/2 tsp (2 mL) dried thyme
  • 1/2 tsp (2 mL) sea salt
  • 1/2 tsp (2 mL) ground black pepper
  • 1/2 cup (125 mL) light cream or heavy cream
  • 1/2 cup (125 mL) chopped fresh parsley
5/5 (2 Votes)

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Place potatoes in a large saucepan and cover with water

  • 2 LB RED POTATOES PEELED AND CUT INTO BITE SIZE PIECES
  • 1/2 LB BACON COOKED AND CRUMBLED
  • 3 TBSP BACON DRIPPINGS
  • 1/3 CUP MAYONNAISE
  • 1/3 CUP SOUR CREAM
  • 1/3 CUP CREAMY RANCH SALAD DRESSING
  • 1/3 CUP CHEDDAR CHEESE
  • 1 TBSP DIJON MUSTARD
  • 3 GREEN ONIONS CHOPPED
4.4/5 (50 Votes)

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RANCH POTATO SALAD Chicken Trinidad with Orange Rum Sauce