br>Meanwhile, to make the pineapple sauce, heat oil in a wok
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.
Place ham on a rack in a shallow roasting pan.
Bake at 325\u00b0 for 1 1/2 to 2 hours until ham is heated through.
Meanwhile, in a saucepan, combine 1/4 cup water, brown sugar, soy sauce, ketchup, mustard and pineapple.
Bring to a boil.
Reduce heat; cover and simmer for 10 minutes.
Combine cornstarch and remaining water until smooth; stir into pineapple sauce.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve with ham. Yield: 16 to 24 servings with 3 cups sauce.
Trim fat from ham.
Lightly score ham slice in a diamond pattern
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
eat, sear and soften the pineapple, bell pepper, and jalapeno, turning
ach portion with pasta sauce, sprinkle with ham, pineapple and cheese and roll
1. Heat oven to 400\u00b0F Spray 9-inch glass pie plate with cooking spray.
2. Sprinkle ham, pineapple and onions in pie plate. In medium bowl, stir Bisquick mix, milk, eggs and mustard until blended; pour over ham mixture.
3. Bake uncovered about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 3 to 4 minutes longer or until cheese is melted.
ugar and 1/4 cup pineapple sauce.
Pour into the prepared
chili powder, paprika, chipotle chilies, pineapple juice, vinegar and 1 cup
50\u00b0F.
Drain pineapple, reserving juice for pineapple sauce.
Mix flour
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Heat juice to boiling.
Stir in gelatin and stir until dissolved, about 1 minute.
Stir in yogurt.
Chill until thickened slightly. Stir in pineapple sauce.
Fold in whipped cream.
Chill until firm.
Beat butter until creamy.
Add sugar gradually, beating until light and fluffy.
Add egg; beat well.
Add nuts and fruit.
Add remaining ingredients to flour.
Add flour mixture alternately with pineapple sauce, beating after each addition.
Pour into 2 greased loaf pans (8 x 4 x 3-inch).
Bake at 350\u00b0 for 1 hour and 15 minutes.
cup. The recipe is for unsweetened pineapple in its natural juice
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).