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Results 21 - 30 of 91 for using pureeing
Mix in order shown above. Food coloring may be added. Mixture WITHOUT ginger ale may be frozen. Remove from freezer 2 to 3 hours before ...
Place peas and water in large, heavy saucepan, bring to boil and boil 2 minutes. Turn off heat and let stand 1 hour. Heat oil in skillet, ...
Place the sweet potatoes in a medium size saucepan and add water to cover. Cook covered until very tender; drain. Cut the bananas into 1 ...
NOTE: Reserve thin, center cut mushroom slices and small sage leaves to use as garnish. 1. In a two quart saucepan combine olive oil, ...
Wash, scald, peel and core tomatoes. Puree in blender or food processor. Simmer and spoon off foam. Stir frequently. One teaspoon salt may ...
Wash broccoli, trim off tough stem and leaves and chop coarsely. Put in saucepan with chicken broth, bring to boil and simmer until tender, ...
Bring the chicken broth to a simmer in a large saucepan. Add the prepared vegetables and the fennel; cover and cook over low heat until the ...
Combine celery, onion, broth, soup mix and carrots with liquid in saucepan - simmer for 20 minutes - cool - puree - stir in cream and chill ...
1. Scrub potatoes and cut a small, deep slit in top of each. Set on centered rack of 375 degree preheated oven. Bake 1 hour or until ...
Preheat oven to 350 degrees. Mash bananas until smooth. Stir in oil, vanilla, and salt. Add oats, oat bran, mixed fruit, and nuts. Stir ...
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