713 not puree Recipes

cornstarch, ground cinnamon, ground ginger, salt, egg whites, pumpkin puree (not pumpkin pie mix, just pure canned pumpkin), skim milk

pumpkin puree or 1 (16 oz) can fresh or 1 (16 oz) can fresh pureed butternut squash or 1 (16 oz) can fresh pureed acorn squash or 1 (16 oz) can fresh pureed sweet potatoes, brown sugar, salt, ground cinnamon, ground ginger, allspice, soft tofu , do not use low fat, pie shells, unbaked

fine-quality unsweetened chocolate, chopped, unsalted butter, softened, cake flour (not self-rising; sift before measuring), unsweetened cocoa powder (not dutch-process), baking soda, baking powder, salt, eggs , at room temperature 30 minutes, granulated sugar, light brown sugar, pure vanilla extract, sour cream, sugar, all-purpose flour, unsweetened cocoa powder (not dutch-process), whole milk, fine-quality unsweetened chocolate, finely chopped, pure vanilla extract, unsalted butter, at room temperature

cake, sugar, butter ( not margarine ), pure vanilla, eggs, all purpose flour, dalt, baking powder, milk ( skim is fine too but will be a bit less rich ), custard, sugar, cornstarch, half and half, cream, eggs, salt, pure vanilla, butter ( not margarine ), glaze, semi sweet chocolate chips, water, butter ( not margarine), light corn syrup, salt

any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.

all-purpose flour, baking powder, salt, ground ginger, ground cardamom, ground cinnamon, eggs, light brown sugar, granulated sugar, canned pumpkin puree (not pumpkin pie filling), vegetable oil, milk, pecan halves, cream cheese, at room temperature (not the whipped or reduced fat variety), pure maple syrup

applesauce, butter, vanilla, eggs, brown sugar, sugar, cinnamon, baking soda, salt, flour, quick cooking oats, chopped pecans, semi-sweet chocolate chip morsels, substitutions! - you can!!!! replace -all- of the butter with an extra 1/2cup. of applesauce -or- replace the applesauce with 1c. puree pumpkin (not pumpkin pie mix, just the puree... the stuff without all the extra gunk added!) the cookies come out slightly more cakelike, and you may want to add a little more oats/flour.

graham crackers, finely ground (1 1/3 cups crumbs), sugar, butter, melted, cream cheese, at room temperature, eggs, at room temperature for 30 minutes, pure pumpkin puree (not pumpkin pie filling), sweetened condensed milk, pure grade b maple syrup, ground cinnamon, ground nutmeg, fine sea salt, heavy cream, pure grade b maple syrup, pecan pieces

cake flour (not self-rising, sift before measuring), cake flour (not self-rising, sift before measuring), baking powder, baking soda, salt, unsalted butter, softened, sugar, pure vanilla extract, eggs , at room temperature 30 minutes, well-shaken buttermilk, heavy cream, light brown sugar, light corn syrup, pure vanilla extract

sugar, unsalted butter, pure vanilla extract, eggs, cake flour (not self-rising), double-acting baking powder, salt, milk, sugar, cornstarch, milk, eggs, heavy cream, salt, pure vanilla extract, unsalted butter, bittersweet chocolate (not unsweetened ), water, unsalted butter, light corn syrup, salt

oats (not instant ), whole-wheat flour, fiber 1 bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor, splenda no calorie sweetener (granulated ), gerber peaches (or another brand of pureed peaches, found in the baby food aisle), canned pure pumpkin, fat-free liquid egg substitute (like egg beaters original), golden raisins, ocean spray craisins (original), brown sugar, not packed, coffee-mate sugar free french vanilla powdered creamer, baking powder, cinnamon, salt

flour (use a combo of all-purpose and whole wheat, if desired), pumpkin spice mix, ground cinnamon, ground ginger, baking soda, salt, brown sugar, pumpkin puree (not pumpkin pie filling), low-fat plain yogurt, extra virgin olive oil (use a mild 1, not one that s overly peppery) or other vegetable oil, molasses or dark karo syrup, vanilla extract, eggs, sugar, ground cinnamon, dry-roasted chopped pecans

pumpkin puree (not the pie mix, i use libby s), whole wheat flour, baking powder, cinnamon, baking soda, salt, soymilk, sugar, nutmeg, raisins (optional)

rolled oats (not quick cook ), canned pumpkin puree (not pumpkin pie filling), eggs, dark brown sugar, skim milk, pumpkin pie spice (you may prefer less ), vanilla extract, ground flax seeds (optional)

pumpkin puree (not pie filling, just pumpkin), vegetable oil, eggs, beaten, vanilla extract, granulated sugar, baking powder, all-purpose flour, baking soda, ground cinnamon, salt, cream cheese, softened, butter, softened, vanilla extract, sugar

pumpkin puree (not pumpkin pie filling), evaporated milk, eggs, sugar, salt, cinnamon, nutmeg, yellow cake mix, butter, melted (margarine is not recommended, use 1 to 1/2 stick melted butter)

fresh yellow onion, quartered, pecan halves, fresh garlic clove, chicken stock, canned pumpkin puree (not pie filling) or 2 1/4 cups fresh pumpkin, salt, dried thyme leaves, white pepper, butter, cream, fresh ground nutmeg, parsley

pie shell , prebaked - 9-inch works best, cocoa (i prefer hershey s), granulated sugar, all-purpose flour, salt, eggs, separated, evaporated milk , not sweetened condensed milk (i use carnation), unsalted butter, pure vanilla extract, granulated sugar (for meringue), cream of tartar (for meringue), salt (for meringue), pure vanilla extract (for meringue)