Add liberal amounts of smoke and salts to both sides of the brisket, rub them in well.
Place brisket in crockpot and add a little water.
Cover with lid and cook on low for 8-10 hours, or till the beef is fork tender.
During the last hour of cooking add the barbeque sauce.
Serve with the Cranberry Horseradish sauce.
To make the Sauce: In a pan on the stove, heat all ingredients until the butter and brown sugar are melted and well mixed. Serve warm with the Brisket.
br>Meanwhile, to make the pineapple sauce, heat oil in a wok
br>Meanwhile, to make the cranberry orange sauce, combine sugar, cinnamon and
For the Cranberry Sauce: Place all ingredients, except stevia,
Combine the cranberry horseradish sauce, chili sauce, sugar mustard, garlic powder and
owl and stir in undrained pineapple until well combined.
Pour
For sauce, combine pineapple juice, sugar and cornstarch in a small saucepan. Add vinegar, ketchup and pineapple tidbits. Cook and stir until mixture comes to a boil and is thickened. Keep warm while fish is cooking.
In a mixing bowl, combine water, egg, salt, and vegetable oil. Beat slowly to blend. Gradually add flour, beating to form a smooth batter. Add food coloring if desired.
Dip fish fillets into batter and fry in hot oil until golden brown (5 to 6 minutes).
Remove and drain on absorbent towels. Serve with pineapple sauce.
ore, turning occasionally.
Prepare pineapple sauce by puree in blender until
Mix together turkey, water chestnuts, garlic and soy sauce in medium bowl.
Shape into 4 one-half inch thick patties.
Heat oil in skillet over medium heat.
Add patties and cook 10 to 12 minutes or until no longer pink, turning once.
Serve with Sweet Sour Pineapple Sauce.
Combine 1/4 cup flour, eggs, water and salt in small bowl. Stir well.
Cover and chill batter 1 hour.
Dip chicken in chilled batter, dredge in remaining 1 cup flour.
Fry 4 to 5 pieces of chicken at a time in hot peanut oil (375\u00b0) in a large skillet or wok until golden.
Drain well on paper towels.
Serve warm with pineapple sauce.
Yield:
9 appetizer servings.
Disolve gelatin in boiling water.
Stir in cranberry orange sauce and pineapple with juice.
Pour into mold.
Refrigerate until firm.
rie and 2 tablespoons of cranberry sauce.
brush the edges of
Dissolve gelatin in boiling water.
Stir in cranberry orange sauce and pineapple.
Pour into mold.
Let set.
Dissolve gelatin in boiling water.
Stir in Indian Trail cranberry orange sauce and pineapple.
Pour into mold.
Drain pineapple.
Save juice and add water to make 2 cups liquid.
Boil, add to Jello, let cool.
In another bowl, mix cranberry sauce and pineapple together.
Do not use mixer.
When Jello is cool, add to cranberry pineapple mixture and refrigerate.
eat, sear and soften the pineapple, bell pepper, and jalapeno, turning
Wash, dry and then shake in mixture of flour, paprika, salt, pepper and sage which is in a bag.
Heat oil and brown chicken. Add stock or water.
When it boils, cover pan and simmer on low (200\u00b0).
Cook 20 minutes longer.
Add cranberry/pineapple and juice/syrup.
Cook 20 minutes longer until tender.
Cook and stir orange juice, white sugar, brown sugar, and cinnamon together in a saucepan over medium heat until sugars are dissolved, about 5 minutes. Stir in cranberries, pineapple, and walnuts; cook, stirring frequently, until sauce is slightly reduced and thickened, 25 to 30 minutes.
Remove saucepan from heat and stir in orange liqueur.
ff Saute function and add cranberry sauce, sliced onion, Dijon mustard, tarragon
Drain the pineapple thoroughly in a fine sieve