Sentences with phrase «cup puree over»

Spread 1 cup puree over the meat.

Not exact matches

I was lucky enough to find Thai mangoes, those semi-flat orange ones, on sale for a dollar each at Whole Foods, so I pureed three which yielded just over 1.25 cups.

Place frozen berries in a pan with 1/4 cup water melt over a low heat on the stove top, stirring and breaking them up gently so they turn into a slightly chunky puree.

Strain the sauce through a fine mesh sieve placed over a bowl to remove seeds (you should have about 1/2 cup puree.)

I had left over pumpkin puree, about 1 cup, and about 1 and a half cups of chocolate ganache.

So if you have some left over squash this recipes only takes 1 cup of pureed squash and you can have something that is very unique and surprisingly delicious.

First, you'll need to whip up a fresh rhubarb puree by stewing 12 - 13 stalks of the reddish - green wonder (diced into 1/2 inch cubes) in a pot over medium heat for 10 minutes along with 3/4 cup of sugar and 1/4 cup of water.

Drop by spoonfuls 1/2 cup cherry puree over batter; with knife or spatula gently swirl.

12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)

In a medium saucepan over medium heat, whisk together 1 cup of the coconut milk, pumpkin puree, sucanat and vanilla extract.

Place frozen berries in a pan with 1/4 cup water melt over a low heat on the stove top, stirring and breaking them up gently so they turn into a slightly chunky puree.

Whisk together the pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a small bowl or measuring cup and pour over the top of the bars.

Add 1/2 cup sugar and 1/2 cup water to cooked puree; cook and stir constantly over medium heat until thickened, 15 - 20 minutes.

Strain the sauce through a fine mesh sieve placed over a bowl to remove seeds (you should have about 1/2 cup puree.)

In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium heat.