Drain pineapple, reserving juice.
Add water to juice to make 1 cup.
Heat to boil.
Add boiling liquid to gelatin and cream cheese; beat with beater until smooth.
Cool, stirring occasionally.
Whip cream.
Fold cream, grated carrot and pineapple into cooled gelatin.
Pour into individual molds.
Chill until firm.
Makes 8 to 10 servings.
ste; mix. Cover tight and let sit in the refrigerator
CURRIED MAYONNAISE:
Combine all ingredients thoroughly.
CHICKEN AND PINEAPPLE SALAD:
Toast coconut on oven tray in moderate oven for about 5 minutes.
Cut chicken and pineapple into chunks; place in bowl, mix in coconut, shallots and Mayonnaise.
Refrigerate 1 hour before serving.
Serves 4.
Cheers, Doreen Doreen Randal, Wanganui.
New Zealand.
iners.
Drain pineapple and reserve juice. Finely chop pineapple pieces. Place in
In a large bowl, combine cornstarch, salt, pepper and garlic. Add chicken wings and toss to coat.
Heat oil in a deep, large wok or saucepan to 325\u00b0F. Working in batches, fry chicken for 5-6 mins, until golden and cooked through. Drain on paper towels.
To make the shredded vegetable and cornflake salad, in a salad bowl, combine pepper, carrot, bean sprouts and onions. Toss with sweet chili sauce and lime juice. Just before serving, add cornflakes and toss to combine.
Serve chicken with salad and lime wedges on the side.
Trim the husks and silks from the corn. Using
Preheat a grill plate over high heat. Lightly coat with oil. Chargrill pineapple for 2-3 mins per side, until tender. Cut slices into quarters.
In a large bowl, combine pork, red cabbage, Chinese cabbage, cilantro, coconut, green onions and pineapple. Set aside.
Meanwhile, to make the sumac dressing, whisk together all ingredients. Season to taste. Drizzle over salad just before serving.
To make the ginger dressing, press ginger through a fine-mesh strainer to extract juice. Discard pulp. Whisk in lemon juice, shaoxing wine and oil. Season.
Coat scallops in seasoned flour, shaking off excess. Lightly coat a frying pan with oil and place over high heat. Cook shrimp for 2 mins per side, or until pink. Remove from pan. Sear scallops for 2 mins per side, until golden and opaque. Remove from pan.
Combine lettuce, carrot and cucumber. Top with seafood and drizzle with dressing. Serve.
oy sauce, onion, garlic, ginger and sugar in stock pot. Add
To make the herb and noodle salad, soak noodles in boiling water
Pour boiling water over jello and dissolve.
Add pineapple juice, vinegar and salt.
Mix well and add pineapple, carrots and pecans.
Mix well and place in refrigerator to congeal.
Serve in squares on lettuce leaves. Top with a little mayonnaise.
Toss carrots, raisins and pineapple tidbits together.
Blend remaining ingredients and pour over carrot mixture.
Stir carefully and thoroughly.
Chill to blend flavors.
Place the couscous in a medium heatproof bowl; add the boiling stock or water. Let stand for 5 mins. Fluff the couscous with a fork.
For the dressing, whisk all the ingredients in a medium bowl.
Combine couscous, currants, chickpeas, carrot and cilantro in a large bowl. Add the dressing; toss gently to combine. Season to taste with salt and pepper.
Toss raisins, carrots, and pineapple together lightly; set aside.
Stir together mayonnaise, lemon juice, salt and sugar and add to the raisin mixture.
Refrigerate until served.
Drain pineapple; reserve juice.
Add water to juice to make 1 cup; heat to boil.
Add boiling liquid to jello and cream cheese; beat until smooth.
Cool, stirring occasionally.
Fold cream, carrot and pineapple into cooled gelatin.
Pour into mold.
Chill.
Drain pineapple, reserving juices.
Add water to make 1 cup. Heat to boil, add boiling liquid to gelatin and cream cheese. Beat with rotary beater until smooth.
Cool, stirring occasionally.
Whip cream.
Fold cream, grated carrot and pineapple to cooled gelatin.
Pour into individual or single mold. Chill until firm.
Toss raisins, carrots and pineapple together; set aside.
Stir together mayonnaise, lemon juice, salt and sweetener; add to carrot mixture.
Keep refrigerated.
Serves 8.
ith parchment paper, then butter and flour the pans.
For
Toss raisins, carrots and pineapple together lightly; set aside.
Stir together mayonnaise, lemon juice, salt and sugar. Add to the raisin mixture.
Refrigerate, then serve cold.
Drain pineapple, reserving juices.
Add water to make 2 cups; heat to a boil.
Add boiling liquid to jello and cream cheese; beat with rotary beater until smooth.
Cool, stirring occasionally.
Whip cream.
Fold cream, grated carrot and pineapple into cooled jello.
Pour into molds.
Chill until firm.