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Results 41 - 50 of 104 for crackers puree
Butter bottom and sides of ... fold in pumpkin puree. Transfer batter to prepared ... Pumpkin puree can be frozen, tightly covered, up to 6 months.
In large mixer bowl, beat cheese until fluffy. Gradually beat in milk. Stir in pureed strawberries, lemon juice, and food coloring. Fold in ...
Preheat oven to 350 degrees. Thoroughly grease a 9 inch spring-form pan. Combine all ingredients and line the bottom and sides of the pan. ...
Combine cheese, sugar, flour, peels, vanilla, eggs, egg yolks and pumpkin. Beat at medium speed until smooth. Pour into crust. Bake at ...
Sprinkle gelatin over cold water; ... cup sugar to puree. Heat to 175 degrees ... 6 hours. When firm, spread a thin layer of sour cream on top.
Pare eggplant, cut into 1/2-inch ... and then in cracker crumbs. Heat oil in large ... over eggplant. Bake at 350 degrees for about 30 minutes.
Combine 1 package pudding mix, 1/4 cup milk, pureed berries and cinnamon in saucepan. Cook and stir until mixture comes to a full boil. ...
Mix together well and press into a 13"x9"x2" dish. Beat together until light and fluffy. Pour over crumb crust. Bake at 350 degrees for 20 ...
Melt butter and stir in graham cracker crumbs and sugar. Spray a ... degrees. Turn pan and bake 20 or 30 minutes longer until toothpick is clean.
In large mixer bowl, beat cheese until fluffy; gradually beat in milk. Stir in pureed strawberries, lemon juice and food coloring if ...
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