121544 florence roasted potato banana puree Recipes

sweet potato, peeled , cut into 1/2-inch pieces (about 3), carrots, peeled , cut into 1/2-inch slices (about 1 lb.), olive oil, brown sugar, salt, chicken broth, divided, philadelphia cream cheese (1/2 of 8-oz. package.)

yukon gold potatoes, peeled and quartered, salt and freshly ground black pepper, extra-virgin olive oil, chopped parsley leaves

heavy cream, bananas , puree (pop 1 banana in a blender with a small bit of lemon juice), sugar, sugar, extra-large egg yolks (i didn tsp have jumbo so used 3 large), vanilla extract, ripe banana (depending on size)

sugar , plus, sugar, fresh lemon juice, milk, eggs, dark rum, pure vanilla extract, ground cardamom or 1/4 tsp cinnamon, bananas, pureed to equal 1 cup, bananas, peeled and diagonally sliced (optional)

ripe banana puree (mashed banana), pkge.yellow cake mix (without pudding), pkge. vanilla instant pudding mix, oil, eggs, vanilla or 1 tsp banana extract, chopped nuts, chocolate chip, brown sugar, cinnamon, nutmeg

fresh roasted butternut squash, pureed and measured out to be 2 - 3 cups or a package frozen butternut squash puree, thawed and drained of excess liquid (i roasted a fresh squash), soy sauce, tb packed brown sugar, salt, scallions, minced, grated ginger, toasted sesame seeds, tb honey, wonton wrappers, refrigerated, canola oil for frying

olive oil, divided, garlic cloves, sliced, anchovy fillets packed in oil, drained, crushed red pepper flakes, whole peeled tomatoes and their juices, coarsely pureed, halved, pitted oil-cured black olives, kosher salt plus more, freshly ground black pepper plus more, fingerling potatoes, halved, shallots, peeled , leaving root end intact, quartered, haddock or halibut fillets, cut into 1 1/2 cubes, halved caper berries or 1 tbsp drained capers, rinsed, chopped flat-leaf parsley

potatoes, peeled and diced, butter, cubed, heavy cream, warm, jalapeno pepper , roasted, peeled, and pureed, salt and pepper

potatoes, skin removed, cubed, salt and pepper, to taste, chopped flat-leaf parsley, pecorino romano, bread crumbs, olive oil

potatoes, best-available olive oil, sea salt (or any other salt)

onion soup packet, potatoes, washed and scrubbed and cut into lg. chunks, veg. oil, parsley

potatoes, peeled and cut into chunks (not too small), tomato soup, half a can of water, garlic, finely minced, zest of 1 lemon, juice of 1 lemon, olive oil, dried oregano , thyme -- good size pinch, but rub herbs in hand to get flavors going, salt and pepper

potatoes (whichever you can tolerate), cooking oil (i use either canola or vegetable but up to you), oregano, marjoram, rosemary, thyme, basil, stock cubes/powder - enough for your own taste - i use 3 (whatever you can tolerate. i use massel s 7s as the amount of sugar isn tsp enough to cause me symptoms and there s not onion or garlic. if you can tsp tolerate any stock cubes then you can make your own home made stock instead), gluten free plain flour - roughly 4 tbsp, water - roughly 500 ml, butter

potatoes (about 8 medium), preferably yukon gold, cut into 1 1/2-inch chunks, olive oil, sherry vinegar, freshly ground black pepper, kosher salt, paprika, mayonnaise

potatoes, cut into 8 wedges, olive oil, garlic cloves, pressed, salt, pepper

onion, chopped, olive oil, bay leaf, red chili peppers or 2 jalapeno peppers, chopped, garlic, crushed, tomato puree, sugar, soy sauce, tomatoes, chopped, white wine, potatoes or 2 lbs frozen , wedged, butter, melted, salt and pepper