364 puree recipes

Kalamaria Parayemista: Greek stuffed squid filled with cinnamon-spiced rice, tomato, and chopped tentacles, then braised in white wine until tender. A traditional Greek meze.

If you're tired of making the same old dinner with the same old taste, then you have to try this succulent pot roast!

Layered pumpkin walnut pie hides a buttery brown-sugar walnut praline beneath a creamy, cream-cheese-rich pumpkin custard in a shortbread crust, crowned with baked pastry leaves. A Thanksgiving showpiece.

Quick sweet and sour prawns in an orange juice, soy, ginger, and brown sugar sauce thickened with cornstarch. Ready in 20 minutes, served over rice with beansprouts.

Oven-baked Chinese-style spareribs glazed with a sweet and tangy sauce of tomato puree, brown sugar, soy sauce, vinegar, and chili sauce. Sticky, saucy, and fall-off-the-bone.

Lean beef meatballs in tomato mushroom sauce stuffed into whole wheat pita with a creamy horseradish yogurt drizzle. A lighter take on the meatball sub with big flavor.

Light Asian fish rolls wrapped in rice paper with sea bass, bean sprouts, napa cabbage, and snow peas. Served with a tangy tomato-ginger dipping sauce for a fresh, low-calorie appetizer.

Hearty Texas-style chili with beef and pork, slow-simmered with cumin, oregano and cayenne. No beans, just meat and bold spices.

Restaurant and bistro Green’s of Whitby source and promote the very best of foods from the surrounding area. Situated in the busy fishing harbour of Whitby, Rob chooses seafood fresh from the quayside every morning, recently winning one of the food industry’s most coveted awards; Seafood Chef of the Year. Prime local meats and game are also a speciality. The abundance of fresh produce means that the menu changes frequently to offer the best of the day.

Country ham fried in a cast iron skillet with redeye gravy made from boiling water and coffee. The classic Southern Appalachian breakfast that turns dry-cured ham into a salty, savory plate.

A large batch cured German style sausage from scratch.

Spanish-style stuffed mushroom caps filled with cured ham, garlic, parsley, chili pepper, and olive oil. A simple tapas appetizer baked in just 15 minutes.

Homemade salami from ground beef with curing salt, mustard seeds, coarse black pepper, and hickory liquid smoke. A three-day process baked low and slow.

Homemade ground beef summer sausage cured with liquid smoke, mustard seeds, and coriander. Mix, roll, refrigerate overnight, and bake for smoky, sliceable sausage logs ready for snacking.

A simple recipe that will help you on your quest to make the most delicious beef sausages anyone has ever had!

Homemade marinara sauce with pureed Italian plum tomatoes, garlic, and fresh parsley simmered with bay leaves. A simple meatless pasta sauce ready in about 30 minutes.