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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
Grilled Cheese Sandwich
Makes 1 serving.
Ingredients:
2 slices Bread, toasted
1/3 cup Milk or Water
2 tsp. THICKENUP®
1 slice Cheese (1 oz. each)
Preparation:
1. Crumble bread slices and combine with milk. Allow bread 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. Divide the bread mixture in half. Spread half onto a microwave safe plate.
4. Place cheese slice on top of bread layer.
5. Spread second half of bread mixture evenly over the cheese. Shape into a square to resemble a sandwich.
6. Heat in microwave for 30 seconds or until cheese begins to melt.
7. Serve with mustard, catsup or mayonnaise, if desired.
Note:
1. If using a blender to puree, additional liquid and THICKENUP® may need to be added to achieve desired consistency.
Hot Meat Sandwich (Turkey, Beef or Pork)
Makes 2 servings.
Ingredients:
2 slices Bread, slurried
1/3 lb. Roast Beef, Turkey or Pork, cooked and sliced thin
1/3 cup Broth, hot
1 1/2 tsp. THICKENUP®
1 cup Mashed Potatoes, prepared
Gravy, prepared
Preparation:
1. Place roast beef and broth 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. To assemble: place slurried bread on a plate. Top with 1/2 cup pureed meat, 1/2 cup mashed potatoes, and 1/4 cup gravy.
5. Serve warm.
6. Refrigerate 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.
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