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Pressure cooked Black Beans (substitute in recipes calling for canned)

  • 1 lb (2-1/4 cups) dried black beans
  • 6 cups water
  • 1 large onion (about 2-3/4" diameter, 150 gm)
  • 1 red bell pepper (about 1 cup/92 gm)
  • 3 Tb olive oil, divided
  • 1 head garlic (about 8 cloves, about 24 gm)
  • 1 TB balsamic vinegar
  • 1 TB minced chipotle pepper (about 5 gm, optional, for a bit of earthy spiciness)
  • 2 tspn salt
  • 3 bay leaves
  • 8 sage leaves
  • 1 tspn dried oregano
  • 1/2 tspn cumin seeds
  • 1 arbol chili (optional, for real spicy)
5/5 (1 Votes)

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Mix dry ingredients with corn meal

  • 1 1/2 cup of Corn Meal
  • 1 Can Whole Kernel Corn.
  • 2 Eggs
  • 1 Cup of buttermilk
  • 1/2 lb of cheese; grated
  • 4 or 5 Jalapeno peppers; chopped (without seeds)
  • 1/2 cup of chopped onions
  • 1/2 Tsp salt
  • 1/2 Tsp Baking soda
  • 1 Tbsp Sugar
5/5 (1 Votes)

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4 Mini loaves cook in about 35-40 minutes depending on your oven

  • 1/3 Butter, softened
  • 3/4 Cup sugar
  • 2 Ripe bananas, mashed
  • 1 egg
  • 2 Cups flour
  • 1 Tsp baking powder
  • 1/2 Tsp baking soda
  • 1 Tsp salt.
  • 3/4 cup buttermilk
  • 1 Tsp vanilla
  • Nutmeg & chopped nuts (optional)
5/5 (1 Votes)

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In medium bowl, combine all ingredients except bread

  • 1 pkg frozen chopped spinach, thawed and drained or 1/2 pkg fresh spinach finely chopped
  • 1 cup mayo
  • 2 cups sour cream
  • 1 pkg knorr vegetable or leek soupmix
  • 1 can water chestnuts drained and chopped
  • 3 green onions, chopped
  • 1 large round sour dough or pumpernickel bread loaf, optional
5/5 (1 Votes)

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Portion each Ingredient to suit

  • Chill Lettuce in Refrigerator
  • Crumbled Bacon
  • Crumbled Gorgonzola Cheese
  • Petite Diced Tomatoes
  • Ken's Steakhouse Ranch Buttermilk Dressing
  • Optional: Sliced Red Onion
5/5 (1 Votes)

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From Jim Anderson

  • 2 cups chopped onion
  • 4 Tbs butter, divided
  • 12-16 oz sliced mushrooms
  • 1-2 tsp dill
  • 2 cups chicken broth, beef broth or H2O, divided
  • 1 Tbs soy sauce or tamari
  • 1 Tbs Hungarian paprika
  • 3 Tbs flour
  • 1 cup milk
  • 1/2 to 1 tsp salt
  • pepper to taste
  • 2 tsp lemon juice
  • 1/2 cup sour cream
  • 1/4 cup chopped parsley
4/5 (65 Votes)

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Heat the olive oil in a large skillet over medium-high heat

  • For the Filling:
  • 1 tablespoon olive oil
  • 1 (10 ounce) bag fresh spinach
  • 1 cup feta cheese
  • 1/2 cup pine nuts
  • To Make the Ravioli:
  • 2 fresh pasta sheets
  • 1 egg
  • 1 tablespoon water
5/5 (1 Votes)

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Tart & yummy :o)

  • 1 1/2 oz vodka
  • Splash of Triple Sec
  • Lemon Sour Mix
5/5 (1 Votes)

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Sift together dry ingredients

  • 2 cups Flour
  • 2 tsp Bakewell Cream
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 cup Sugar
  • 1 Egg Beaten
  • 1 cup Milk
  • 1/3 cup Liquid Shortening
  • 1 cup Blueberries
4.8/5 (4 Votes)

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If you wish to make these little conversation starters up to half a day ahead of time, be sure to sprinkle t...

  • QUICK RED ONION “PICKLES”
  • 3/4 cup (175 mL) white vinegar
  • 1/4 cup (50 mL) sugar
  • 1/4 tsp (1 mL) salt
  • 1 bay leaf
  • 1 tsp (5 mL) whole coriander seed
  • 1 tsp (5 mL) yellow mustard seed
  • 1 large red onion, thinly sliced
  • LEMON MAYONNAISE
  • 1/2 cup (125 mL) mayonnaise
  • 1 tbsp (15 mL) grated lemon rind
  • 2 tsp (10 mL) lemon juice
  • 1 tsp (5 mL) finely chopped tarragon
  • Freshly ground black pepper to taste
  • SANDWICH
  • 1 whole wheat or whole grain baguette, at least 12 inches (30 cm) long
  • 1 small bunch watercress
  • 7 oz (210 g) thinly sliced smoked salmon
  • 1 ripe avocado, thinly sliced
5/5 (1 Votes)

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1. Divide the salad greens and fried green tomatoes between two plates topping the tomato slices each with some cra...

  • 2 cups salad greens
  • 6 sliced fried green tomatoes (hot)
  • 1/2 pound crab (cooked and shelled)
  • 1 batch remoulade sauce (chilled)
4.5/5 (2 Votes)

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1. Heat the oven to 425 degrees

  • 6 cloves garlic
  • 1 1/4 pounds asparagus, bottoms trimmed, cut into 1-inch pieces (about 3 cups)
  • 2 cups peeled and diced Yukon Gold potatoes
  • 1 medium sweet onion, cut into 6 wedges
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon ground black pepper, plus more to taste
  • 2 ounces prosciutto, chopped
  • 3 cups chicken broth, divided
  • 6 ounces nonfat plain Greek-style yogurt
  • 1 teaspoon lemon juice
  • 1 tablespoon minced fresh tarragon
5/5 (2 Votes)

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Roasted Asparagus and Potato Soup Basic Sofrito Black Beans