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Recipe Name: Apple Puree - Master Chefs Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fruits Comments:
Preparation Time:
Number of Servings: 4

4 Apples, tart Granny
Smith or like peeled
cored and cut into 8
For Apple Puree: ================ Place the apples in a heavy saucepan
over medium-low heat, adding a few drops of water if they're "dry."
Cover the pan and cook, stirring occasionally, until slightly
softened, 10 to 15 minutes. Break the apples up into 1-inch pieces.
Refrigerate, covered, until cold. Go on to the other recipe for this
dish - Roquefort Beignets with Apple Puree II (Batters) Source: New
York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax,
Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York File

Nutrition (calculated from recipe ingredients)
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g

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