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How to roast fresh pumpkin and make a puree for pies and more.
How to roast fresh pumpkin and make a puree for pies and more.
www.foodnetwork.com
Get Butternut Squash Puree Recipe from Food Network
Get Butternut Squash Puree Recipe from Food Network
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Barbara Kafka and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
These yeasted breakfast pastries are stuffed with a sweet prune filling. They're a tradition on many holiday brunch tables.
These yeasted breakfast pastries are stuffed with a sweet prune filling. They're a tradition on many holiday brunch tables.
Ingredients:
water, salt, egg, butter, bread flour, sugar, bread, prunes, prune juice, cinnamon, cloves, lime juice, flour
www.chowhound.com
Port-soaked prunes layered with whipped cream, toasted almonds, and cake.
Port-soaked prunes layered with whipped cream, toasted almonds, and cake.
Ingredients:
dry red wine, tawny port, sugar, cinnamon, vanilla bean, salt, heavy cream, mascarpone cheese, lemon, amaretto, almonds
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Use this as a base for pumpkin recipes such as pies, tarts, or gratins.
Use this as a base for pumpkin recipes such as pies, tarts, or gratins.
www.foodnetwork.com
Get Danish Apple and Prune Cake Recipe from Food Network
Get Danish Apple and Prune Cake Recipe from Food Network
Ingredients:
butter, caster sugar, eggs, flour, almonds, milk, vanilla, water, baking powder, prunes, walnuts, green apples, sugar
www.delish.com
Roasting carrots until they are golden brown brings out their sweetness and provides a perfect foil for tart lemon juice and musky cumin. Our silken puree is a particularly good side dish for lamb and also for roasted chicken.
Roasting carrots until they are golden brown brings out their sweetness and provides a perfect foil for tart lemon juice and musky cumin. Our silken puree is a particularly good side dish for lamb and also for roasted chicken.
cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
Ingredients:
short ribs, rendered duck, spanish onion, carrots, celery, garlic, ginger, ruby port, red wine, prunes, almonds, shiitake, parsley, thyme, bay leaf, cinnamon, clove, star anise, orange, veal
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Get Broccoli Puree Recipe from Food Network
Get Broccoli Puree Recipe from Food Network
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Get Pea Puree Recipe from Food Network
Get Pea Puree Recipe from Food Network
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Recipe for Fava Bean Puree, as seen in the January 2009 issue of 'O, The Oprah Magazine.'
Recipe for Fava Bean Puree, as seen in the January 2009 issue of 'O, The Oprah Magazine.'