47531 crisp polenta rounds raspberries syrup Recipes

raspberries, coarsely chopped apples, brown sugar, rolled oats, flour, cinnamon, butter, room temperature

raspberry flavored syrup, amaretto syrup, espresso, steamed milk

red wine vinegar, sugar, salt, dry mustard, red onion, canola oil, raspberry syrup, poppy seeds

prepared polenta (original, unflavored), freshly shredded parmesan cheese, romano cheese, olive oil, butter, chopped fresh sage or 1 tsp dried sage, garlic cloves, finely chopped, salt, ground black pepper

chicken stock, water, polenta, parmesan cheese, finely grated, red capsicum, seeded and finely chopped, yellow pepper, seeded and finely chopped, avocado , stone removed, peeled, finely chopped, fresh coriander, finely chopped, limes , juice of

olive oil cooking spray, tube prepared polenta, sliced into 1/2-inch thick rounds, salt and ground black pepper, minced fresh herbs

artichoke hearts , packed in water, drained, sun-dried tomatoes, rehydrated or packed in oil, garlic clove, pine nuts, splash olive oil, salt and freshly ground black pepper, prepared polenta tube, extra-virgin olive oil, scallops, salt and freshly ground black pepper

tube of polenta , cut into 8 slices, olive oil-flavored cooking spray, preshredded fresh parmesan cheese

tube of polenta, olive oil-flavored cooking spray, grated parmesan cheese

tube prepared polenta, log fresh goat cheese (also known as chevre), balsamic-marinated mushrooms, chopped, sundried tomatoes packed in oil, thinly sliced, basil leaves, thinly sliced

raspberry cheesecake bars, flour, granulated sugar, salt, butter or margarine, softened, light corn syrup, cream cheese, softened, eggs, light corn syrup, vanilla, raspberry or strawberry jam, powdered sugar , if desired, heat oven to 375of. grease bottom and sides of rectangular pan, 13x9x2 inches., beat flour , granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. press evenly in pan., beat cream cheese in medium bowl until smooth. beat in eggs until well blended. beat in 1 cup corn syrup and the vanilla until smooth. pour over dough., bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). stir jam; spread over hot bars. cool 30 minutes. refrigerate at least 3 hours until chilled., cut into 6 rows by 6 rows. sprinkle with powdered sugar just before serving. refrigerate any remaining bars.

flour, baking powder, icing sugar, vegetable oil, milk, vanilla extract , pure, eggs, large (separated ), salt, raspberries, fresh, sweet, oil (greasing waffle iron), lemon juice, fresh squeezed, maple syrup , pure (use good quality), cold water, powdered sugar, ground cinnamon, ground allspice, fresh raspberry, powdered sugar (garnish ), whipping cream (garnish )

raspberry sherbet, vanilla ice cream, club soda, chilled, raspberry flavored syrup , recipe follows, fresh raspberry, orange juice, cornstarch, frozen raspberries, thawed, raspberry jam, granulated sugar

raspberries, sugar, margarine, softened, all-purpose flour, brown sugar, rolled oats

raspberry puree or 1/2 cup raspberry flavored syrup, pineapple juice, vodka, fresh lime juice, cherry-flavored sparkling mineral water, lime slice, raspberries

raspberry sauce, granulated sugar, corn syrup, unflavored gelatin, egg whites, cream of tartar, fresh raspberries, raspberry sauce, fresh or frozen raspberries, granulated sugar, orange liqueur

raspberries, chopped peeled mango (about 3), light brown sugar, all-purpose flour, vanilla extract, ground ginger, ground cardamom, all-purpose flour, oats, light brown sugar, ground cinnamon, chilled butter, cut into small pieces