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Recipe Ideas
Tips for Preparing Pureed
Foods with RESOURCE®
THICKENUP®
Pureeing Tips
RESOURCE® THICKENUP®:
BEEF | BREAD | BREAKFAST | DESSERT | ENTREES | FRUIT | PORK | POULTRY | SALAD
SANDWICH | SAUCES | SEAFOOD | SOUPS | STARCH | VEGETABLE | VEGETARIAN
Apple Turnovers
Makes 1 serving.
Ingredients:
1 large Apple Turnover, Prepared
1/3 cup Milk
1 Tbsp. THICKENUP®
Preparation:
1. Soak the turnover in the milk for 5 minutes to soften.
2. Place apple turnover and milk in blender or food processor and puree until smooth.
3. Add THICKENUP® and blend briefly until mixed. Scrape down sides of container to make sure all thickener is blended in.
4. Pour into a bowl, cover and refrigerate until ready to serve.
Note:
1. Food prepared with a slurry should not contain nuts, seeds, raisins, dates, coconut, etc.
2. Measurements of liquid and THICKENUP® may be adjusted to achieve desired consistency.
Canadian Bacon
Makes 2 servings.
Ingredients:
4 oz. Canadian Bacon, Cooked and Diced
3 Tbsp. Water or Pineapple Juice, hot
1 tsp. THICKENUP®
Preparation:
1. Place diced Canadian bacon and water into blender or food processor. Puree until smooth.
2. Add THICKENUP® and blend briefly until mixed. Scrape down sides of container to make sure all thickener is blended in.
3. Pour into a small pan or microwave safe dish. Reheat to serving temperature.
4. Use approximately 1/3 cup per serving.
5. Refrigerate any leftovers immediately. Hold for up to 24 hours in refrigerator. Discard after 24 hours.
Note:
1. If using a blender to puree, additional liquid and THICKENUP® may need to be added to achieve desired consistency.
Cheese Blintzes
Makes 2 servings.
Ingredients:
4 Cheese Blintzes
1/3 Milk
2 Tbsp. THICKENUP®
Preparation:
1. Place cheese blintzes and milk in blender or food processor and puree until smooth.
2. Add THICKENUP® and blend briefly until mixed. Scrape down sides of container to make sure all thickener is blended in.
3. Pour into a bowl and refrigerate for 30 minutes.
4. Use approximately 1/2 - 3/4 cup per serving.
5. Cover and refrigerate left over servings and hold for up to 24 hours. Discard after 24 hours.
Note:
1. If using a blender to puree, additional liquid and THICKENUP® may need to be added to achieve desired consistency.
Cinnamon French Toast
Makes 2 servings.
Ingredients:
1/2 cup Milk
1/4 tsp. Vanilla Extract
2 Eggs
4 slices Cinnamon Swirl Bread
Maple syrup, optional
Preparation:
1. Heat oven to 350°qF. Spray 8x4 inch bread pan with vegetable cooking spray.
2. Beat together milk, vanilla and eggs.
3. Tear bread into small pieces and place in blender or food processor.
4. Pour egg mixture over bread pieces and process until mixture is smooth.
5. Pour into pan. Cover and bake for 20-25 minutes or until knife inserted in the center comes out clean.
6. Cool for 5 minutes. Cut into squares.
7. Serve warm with maple syrup, if desired.
Note:
1. If using a blender to puree, additional liquid and THICKENUP® may need to be added to achieve desired consistency.
French Toast and Pancake Slurry
Makes 1 serving.
Ingredients:
1 French Toast(no crust) or Pancake(4 inch)
2 Tbsp Syrup, Hot
3 Tbsp Juice, Hot
1/2 tsp Margarine, Melted
3/4 tsp THICKENUP®
Preparation:
1. Mix syrup, juice and margarine. Stir briskly, while slowly adding THICKENUP®. Stir until dissolved.
2. Pour 1/2 slurry into steamtable pan or sheet pan sprayed with cooking spray.
3. Place French toast or pancakes in a single layer on top of slurry. Prick both sides with a fork. Pour remaining slurry over top.
4. Cover and hold hot at internal temperature of 140°F. or higher on steamtable or in oven. Allow at least one hour prior to serving for food to become saturated with slurry.
5. Serve one French toast slice or one pancake.
Note:
1. Food prepared with a slurry should not contain nuts, seeds, raisins, dates, coconut, etc.
2. Measurements of liquid and THICKENUP® may be adjusted to achieve desired consistency. Nutrition Information
Serving Size: 1 slice
Muffin Slurry
Makes 1 serving.
Ingredients:
1 Muffin, (about 2 oz.)
1/3 cup Milk or Juice
3/4 tsp THICKENUP®
Preparation:
1. Cut thin slice from top of muffin to remove crust. Cut muffin in half horizontally. Prick each half several times with a fork.
2. Stir liquid briskly while slowly adding THICKENUP®. Stir until dissolved.
3. Use 1/3 cup slurry per serving. Pour 1/2 of slurry onto pan or serving plate.
4. Place muffin halves in single layer on slurry. Pour remaining slurry over muffins.
5. Cover and refrigerate at 40°F. or below until muffins are completely saturated, at least one hour.
6. Hold for service at internal temperature of 40°F. or below.
7. Portion 1 muffin per serving.
Note:
1. Food prepared with a slurry should not contain nuts, seeds, raisins, dates, coconut, etc.
2. Measurements of liquid and THICKENUP® may be adjusted to achieve desired consistency. Nutrition Information
Serving Size: 1 muffin
Sausage Gravy and Biscuits
Makes 1 serving.
Ingredients:
1 Biscuit, Baked
1/4 cup Milk
2 tsp. THICKENUP®
1 cup Prepared Sausage Gravy, heated
2 Tbsp. THICKENUP®
Preparation:
1. Crumble biscuit and combine with milk. Allow to biscuit to moisten. Place into a blender or food processor and puree until smooth.
2. Add THICKENUP® and blend briefly until mixed. Scrape down sides of container to make sure all thickener is blended in.
3. Pour into a small pan or microwave safe dish. Reheat to serving temperature.
4. Puree sausage gravy until smooth. Add THICKENUP® and blend briefly until mixed. Scrape down sides of container to make sure all thickener is blended in.
5. Pour into a small pan or microwave safe dish. Reheat to serving temperature.
6. To serve, place two spoonfuls of pureed biscuit onto a plate. Pour pureed sausage gravy over the biscuits. Serve warm.
7. Refrigerate any leftovers immediately. Hold for up to 24 hours in refrigerator. Discard after 24 hours.
Note:
1. If using a blender to puree, additional liquid and THICKENUP® may need to be added to achieve desired consistency.
Sausage Patties or Links
Makes 2 servings.
Ingredients:
4 oz. Sausage Patties or Sausage Links, Cooked
2 Tbsp. Water, hot
2 tsp. THICKENUP®
Preparation:
1. Place sausage and water into blender or food processor. Puree until smooth.
2. Add THICKENUP® and blend briefly until mixed. Scrape down sides of container to make sure all thickener is blended in.
3. Pour into a small pan or microwave safe dish. Reheat to serving temperature.
4. Use approximately 1/3 cup per serving.
5. Refrigerate any leftovers immediately. Hold for up to 24 hours in refrigerator. Discard after 24 hours.
Note:
1. If using a blender to puree, additional liquid and THICKENUP® may need to be added to achieve desired consistency.
Scrambled Eggs
Makes 1 serving.
Ingredients:
1 Egg
1 Tbsp. Milk
1 tsp. Milk, Hot
2 tsp. THICKENUP®
Preparation:
1. Beat egg with first amount of milk. Season with salt and pepper as desired. Cook over medium heat until set.
2. Place cooked scrambled eggs and second amount of milk in a blender or food processor. Puree until smooth.
3. Add THICKENUP® thickener. Blend briefly until mixed. Scrape down sides of container to make sure all thickener is blended in.
4. Pour into a small pan or microwave safe dish. Reheat to serving temperature.
Note:
1. If using a blender to puree, additional liquid and THICKENUP® may need to be added to achieve desired consistency.
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