Sentences with phrase «smooth puree of»

Dip baby's spoon in a smooth puree of your choosing.

Add 1 tablespoon of fluid at a time until you have a smooth puree of potatoes.

Add one tablespoon at a time until you have a smooth puree of sweet potatoes.

This recipe has two steps, first making smooth puree of green peas, onion, red chili and black pepper, then second is, preparing the extracts of green tomato.

Not exact matches

Place the squash in a blender or food processor and puree until smooth, adding some of the broth if needed.

Place the rest of the ingredients into a blender and puree until smooth.

Sauté the onion and garlic in the oil until they are soft.Place all the ingredients, and the 1 cup of water, in a blender or food processor and puree until smooth.

If you prefer a smoother drink, strain puree with a fine mesh sieve, discarding large pieces of fruit and refrigerating puree.

Cauliflower is pureed with a few other veggies and lots of basil until silky smooth.

On the other hand, if you want a creamy, smooth, melt - in - your - mouth kind of fudge, then go ahead a puree away.

Transfer sauce to the jar of a blender and puree until smooth.

If you don't have time for that, cover them with boiling water and let them sit for 30 minutes before draining and adding to a blender with 1/2 cup of water and pureeing until you have a smooth cream.

Once they're soft drain the water and add the figs to a food processor and process until a smooth puree forms, scraping down the sides of the bowl if necessary.

Meanwhile puree the artichokes with about 1/2 cup of water (or more if needed) in a blender or food processor until mostly smooth.

Puree all of the ingredients in a food processor until smooth.

A certain number of strawberries (according to the recipe) are blended until they make a nice and smooth puree.

While that starts to boil, empty the two tubs of cottage cheese into the food processor and puree until smooth.

Puree until smooth, 2 to 3 minutes; scrape down the side of the bowl as needed.

Add the vanilla, bourbon, cinnamon, nutmeg, cayenne, and 1 cup of pureed potato, and whisk until smooth.

Puree until completely smooth, scraping down the sides of the blender to make sure you get everything.

Place a can of beans, the green enchilada sauce and the diced tomatoes and green chilies in a blender and puree until smooth.

Remove from baking pan and transfer to a food processor or a blender and puree the vegetables with 1/2 cup of cream (or cashew milk) and 1/2 cup of grated Parmesan cheese until smooth.

Add cream cheese and reserved 1/3 cup raspberry puree and beat with electric mixer on high speed, scraping down sides of bowl once or twice, until smooth, about 2 minutes.

Use an immersion blender to puree the capers and blend all of the ingredients together until it is mostly smooth.

If you like it smoother, by all means puree the heck out of it.

Pour the cream cheese, tofu, sugar, pumpkin puree, cinnamon, ginger, allspice, nutmeg, cornstarch, and ground flax seeds into a food processor and pulse until smooth (approximately one minute), stirring sides of bowl to incorporate all ingredients.

The flavor bursting velvety sauce of hearty pumpkin puree whisked with soy sauce, smooth peanut butter, lime juice, mirin, brown sugar, fresh basil and Sriracha is further enlivened by stir fried red curry, ginger and whatever crunch of vegetables you choose.

Add all of the ingredients to a food processor and puree until smooth; season to taste with salt and pepper.

Scrape out the soft eggplant flesh and place in blender with 1 cup of the vegetable stock, blend until smooth and stir into the cooking pot with the lentil puree.

Directions: Preheat oven to 350 degrees / Put potatoes and garlic in steamer basket and steam until the potatoes are very soft, about 20 minutes / Drain and set aside / Put salt cod, potatoes, garlic, milk and splash of olive oil in food processor and process until fairly smooth / Season to taste with salt & pepper / Spoon puree into small baking dish / Drizzle with olive oil and bake until golden on top, about 20 minutes.

Add a bit of coconut water if needed to blend, (but I did not need any) to get a smooth fruit puree.

I love smooth lentil purees as a part of an Ethiopian platter.

Instead of grating the zucchini, it's pureed, resulting in a smoother consistency.

Puree this mixture, adding small amounts of the broth, until the mixture is smooth.

Place the chiles with a little of the adobo sauce in a blender or food processor and puree until they are smooth.

Place the serranos, green chile, tomatillos, cilantro, pepper, egg, remainder of the cream, and 1/3 cup of the chicken stock in a blender and puree to make a smooth sauce.

Add the bread, soaked chiles, and about 1/4 cup of the blackened chile seeds to the blender and puree, adding enough stock to make a thick, smooth sauce.

Transfer half of the soup into a blender or food processor, and puree until almost smooth.

Combine in a food processor with the remaining ingredients, including the remaining 1 tablespoon of olive oil, and puree until smooth.

Puree the ancho mixture with the tomatoes in a blender or food processor until quite smooth, stopping to scrape down the sides of the blender and adding more liquid as needed.

MAKE: THE MOUSSE Combine the ingredients (the entire can of coconut milk, water and cream) listed for the cream in a high speed blender and puree until silky smooth.

Place dates in a food processor and puree with 1 cup of the reserved date soaking liquid by adding slowly 1/4 cup at a time and blending until smooth.

Add 1/3 cup of olive oil and puree until smooth, adding a little water if the mixture is too thick.

Remove, reserving the broth, and place in a blender or food processor and puree until smooth, adding some of the broth, if needed.

Throw all of the ingredients into your blender and puree on high for 30 to 60 seconds, until smooth and creamy.

If you have trouble making a smooth puree, add a teaspoon or two of water (I didn't find this necessary but it depends on the type of beans.)

Make the nutella: place all of the ingredients in an upright blender and puree on low until smooth.

Transfer the mixture in batches to the container of a food processor or blender and puree until smooth.

It forms a thick, rich creamy puree that gets added to the «rice» and cooked along with sautéed mushrooms and onions until it resembles the smooth creamy goodness of risotto.

If you don't have half - and - half, stir a spoonful or two of the pureed soup into yogurt until smooth, then stir that mixture back into the soup.