Problem with that is that the actual recipe areas are for posting actual recipes only, as is written in the Kitchen Forum Rules sticky in each subforum.

When I had a tooth problem a few years ago, I pretty much liquidized all sorts of meals, just by putting them into the blender with enough liquid - usually cream, although chicken stock is also helpful. As long as the meat, chicken or fish was reasonably tender to start with, I found it blended well. The main trick is to add enough liquid.

Roz

ETA: This thread can give you some help, and Kristine's post links to another one with more.