892 cup pureed Recipes

butter, leeks, use white and pale green parts only, halved and thinly sliced to make 5 cups total, russet potatoes, peeled and quartered, broccoli, separated into florets and stems (peel the coarse woody skin from the stems), whipping cream, fresh dill, minced or 1 tsp dried dill

parsnips, peeled and chunked, chicken broth or 1/2 cup vegetable broth, heavy cream or 1/2 cup milk, butter, horseradish, breadcrumbs, salt, fresh ground pepper

tomatoes (1/2 d squeezed of seeds and rough chopped, when pureed equaling 2 quarts 8 cups), red bell peppers (2 cups pureed), vidalia onions, peeled and quartered (2 cups pureed ), chipotle chiles in adobo, seeded, jalapenos, seeded and chopped, garlic cloves, minced, lime (zest and meat no bitter rind), tomato paste, bottled lemon juice, salt, sugar, ground cumin, tequila , anejo

granulated sugar, water, fresh raspberries (2 cups puree) or 12 oz thawed frozen raspberries, pureed and strained (2 cups puree), chambord raspberry liquor, fresh lemon juice, macadamia nut cookie, garnish (optional), fresh mint sprig, garnish (optional)

whole wheat bread crumbs, flax seed meal, grated parmesan cheese, paprika, pureed spinach or 1 cup pureed green peas, egg, lightly beaten, extra firm tofu, salt, olive oil

frozen butternut squash puree, thawed or 4 cups pureed fresh butternut squash, salt, dried rubbed sage, ground black pepper, part-skim ricotta cheese, parmesan cheese, grated cheese, short no-boil lasagna noodles (about 7x4 inches)

brown sugar, natural-style peanut butter, pureed carrots or 1/2 cup pureed cauliflower, mashed banana, egg white, whole wheat flour, baking powder, baking soda, salt

lukewarm water, sugar (you can use 1/8 heaped teaspoon), dry active yeast , plus, dry active yeast, milk, olive oil, salt, sugar, all-purpose flour (approximately 100 g; you may need more), olive oil (for brushing over the dough), olive oil, garlic powder or 1 clove garlic, minced, tomatoes, blanched,finely chopped (around 1 1/2 medium tomatoes), tomato paste, dried oregano, bay leaf, vinegar, salt, black pepper, olive oil, onion, finely chopped, sliced baby corn, salt, black pepper, dried oregano, tomato , pureed in a blender (around 1/4 cup puree), chopped spinach, nutmeg , freshly grated if possible, grated mozzarella cheese

olive oil, onions, thinly sliced, water, sliced zucchini, bell peppers, thinly sliced, garlic cloves, minced, salt, pepper, minced fresh parsley or 1 cup fresh basil or 1 cup fresh tarragon

pured mangoes (2 large mangos yield 21/4 cups puree), sugar, fresh lime juice, rum, heavy cream , whipped, chopped mangoes (4 to 5 mangoes)

vegetable oil, onion, finely chopped, garlic clove, minced, carrots, sliced (1 bag), fennel bulb, trimmed and diced, low sodium chicken broth or 2 (14 1/2 oz) cans vegetable broth, salt (to taste), fresh coarse ground black pepper, potato, peeled and cut into quarters (3 medium), water, half-and-half (optional) or 1/2 cup light cream (optional), dill sprigs (to garnish )

olive oil, butter, onion chopped, garlic minced, mushrooms sliced, vegetable or chicken broth to cover ( usually 6 cups or more ), enough heavy cream, powdered thyme, salt and coarse black pepper to taste

garlic cloves, peeled, olive oil (preferably extra-virgin), dried crushed red pepper, thick baguette slices, broccoli florets plus 1/2 cup peeled thinly sliced stalks (from about 8 oz broccoli), canned cannellini (white kidney beans), rinsed, drained, fresh lemon juice

purple onion, butter, olive oil, garlic cloves, celeriac , bulb (celery root), head cauliflower, garnet yam, yukon gold potatoes, carrots, chicken stock or 3 cups vegetable stock, water, bay leaf, black pepper, salt

use 4 cups packed leaves to 2 cups pure olive oil ., use 1 cup packed leaves to 2 cups pure olive oil .

sugar, water, fresh raspberries pureed and strained to yield 2 cups puree (or 1 12-oz. bag frozen raspberries, thawed), chambord raspberry liquor, fresh lemon juice

cubed peeled acorn squash or 12 cups hubbard squash or 12 cups your favorite squash (1 1/2 cubes), butter, maple syrup, salt and pepper, nutmeg, walnuts or 1/4 cup pecans

shin beef (i substituted chuck roast) or 2 1/2 lbs beef cheeks (i substituted chuck roast), olive oil, streaky bacon , cut into lardons (i substituted thinly sliced streaky beef for sukiyaki as i don tsp use bacon), shallot, peeled and left whole, carrot, finely chopped, onion, finely chopped, stalk celery, finely chopped, chestnut mushrooms, quartered (i substituted baby portobello or cremini mushrooms), bouquet garni (1 sprig thyme, 1 bay leaf, and a few stems of parsley tied together), tomato puree, red wine , ideally a burgundy (i used pinot noir), veal stock (i used beef stock) or 2 1/2 cups dark chicken stock (i used beef stock), salt & pepper, potatoes , such as desiree or maris piper (i used yukon gold), butter , cut into cubes, whole milk, double cream (i used a local brand of heavy cream with an especially high butterfat content)