eat, sear and soften the pineapple, bell pepper, and jalapeno, turning
br>Meanwhile, to make the pineapple sauce, heat oil in a wok
Chop fresh pineapple roughly and mix in a
chili powder, paprika, chipotle chilies, pineapple juice, vinegar and 1 cup
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 sugar, salt and cornstarch in a saucepan. Stir in the corn syrup and pineapple. Bring to a boil, stirring constantly. Cook until it starts to thicken (this should take 2-3 minutes). Remove from heat and stir in the lemon juice.
Let cool before using. Store in the refrigerator up to 2 weeks (if it lasts that long) .
owl and stir in undrained pineapple until well combined.
Pour
**The juicy pieces of diced fresh pineapple give it a texture and flavor that makes it different...and better...
than any other sherbet you've ever tasted.
Good fresh, ripe pineapple could have a completely green shell color, or more often, a shell with green and gold.
The leafy crown should look fresh and green. The fruit should feel firm.
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.
erve warm with the fresh blueberry sauce.
Blueberry Sauce: Combine the orange
inutes. Serve with fresh tomato sauce.
Fresh Tomato Sauce:.
Prepare the tomatoes
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.
br>Remove from grill.
Fresh Basil Sauce:.
place the basil
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Simmer pineapple, 1/2 cup sugar, water, chili sauce, and lime juice in
Shake oil, lemon juice, soy sauce and brown sugar in tightly covered jar.
Cut off top of pineapple; cut pineapple into fourths.
Cut fruit from rind, remove core and \"eyes\".
Slice each fourth lengthwise and then crosswise into chunks.
Toss pineapple chunks, apple and green onions with dressing.
Place romaine in bowl, mound fruit in center.
Cut pineapple in half. Remove fruit from shell, dice, and set aside.
Dip chicken in flour. Deep fry in very hot oil until golden brown, about 5 minutes; drain on paper towels.
Combine vinegar and juices, sugar and salt in saucepan. Squeeze lemon juice into sauce and place lemon half in pan. Bring to boil. Remove lemon shell.
Stir in cornstarch dissolved in water. Return to boil and cook, stirring until thick and clear, about 1 to 2 minutes.
Blend in chicken, pineapple and lychees and heat through. Serve immediately.
eeded for the SAUTE FOR FRESH ITALIAN SAUCE (1 medium chopped onion
ide.
Slice your cored fresh pineapple into 2 inch slices& put