670 puree recipes

Homemade strawberry lemonade with pureed fresh strawberries, lemon juice, and a splash of club soda for fizz. Bright pink, naturally fruity, and refreshing over ice.

Classic black cow root beer float with vanilla ice cream in a frosted glass. Two ingredients, one minute, pure nostalgia in every fizzy sip.

Homemade strawberry rhubarb fruit leather with just 4 ingredients. Simmer, puree, and dry for chewy, tangy-sweet snack strips the whole family will love.

Chilled peach soup with nutmeg and lemon, pureed silky smooth and served with cream and your choice of liqueur. An elegant summer dessert soup.

Crisp butter wafers pressed paper-thin and baked until barely golden. A simple six-ingredient cookie with a delicate snap and pure butter flavor.

Chilled strawberry soup with buttermilk, orange juice, lemon, and mint, pureed smooth and served cold with a swirl of yogurt. A refreshing summer starter.

Maine lobster in tangy butter sauce with lemon, dry mustard, and Worcestershire, served on toast. Six ingredients, ten minutes, and pure New England luxury.

Homemade peach barbecue sauce with pureed peaches, maple syrup, brown sugar, Dijon mustard, and cinnamon. Sweet, tangy, and ideal for grilled chicken or pork.

Braided challah bread infused with a sweet blueberry puree that turns the dough a gorgeous purple hue. Egg-rich and tender with a golden egg-washed crust, this showstopping loaf is a fruity twist on the classic Jewish bread.

Griddle cheesecakes made with pureed cottage cheese, cooked like pancakes and served with a fresh cranberry-orange sauce. A light, tangy twist on traditional cheesecake.

Pineapple Dream: light no-bake dessert mousse with pureed pineapple and cottage cheese set with gelatin, topped with toasted coconut. Tropical-tasting low-calorie treat for eight.

Cream of beet soup with fresh beets sauteed in butter with marjoram, simmered in broth, pureed smooth, and finished with heavy cream and red wine vinegar. A vibrant magenta soup with velvety texture.

Poached salmon cutlets in white wine with a vibrant pureed basil sauce finished with lemon and butter. An elegant one-dish fish dinner where the poaching liquid becomes the sauce.

Traditional yeast-raised kolachy with a homemade apricot or prune puree filling. The lemon-scented dough rises light and pillowy around a sweet cinnamon-spiced center.

Gooseberry burnt creams are a British dessert with tart gooseberry puree topped with whipped fromage blanc and double cream, finished with a crackable caramel sugar shell. A fruit-forward creme brulee.

Black rice, also known as forbidden rice, derives its name from when it was first cultivated for the sole consumption by the emperor in China. It is still cultivated in small quantities, and is not as popular as brown or white rice. However, studies have shown that the bran hull of black rice contains significantly more vitamin E than that of brown rice and more anthocyanin antioxidants than blueberries! It has a rich, nutty flavor and pairs beautifully in sweet dishes, such as this one where it is combined with coconut.