Heat 2 T oil then stir fry all ingredients in STEP 1, until fragrant.
Add pork and stir fry until color changes and pork it cooked through.
Add STEP 2 ingredients to above and crushed peanuts; stir to mix.
Remove from heat, drain on paper towels, allow to cool completely.
Place meat mixture over pineapple pieces; top with whole cilantro leaf and sprinkle with shredded red pepper.
Drain juice off crushed pineapple (juice is not used for recipe).
Add all ingredients together in large bowl.
Preheat oven to 350\u00b0.
Drain pineapple, reserving 3 tablespoons juice.
In medium bowl, combine flour and sugar. Slowly stir in reserved pineapple juice.
Add pineapple chunks and mix well.
Pour into lightly greased 1-quart casserole.
Mix butter and cracker crumbs in small bowl.
Sprinkle over pineapple mixture.
Bake, uncovered, for 20 to 30 minutes until hot and bubbly.
Makes 4 to 6 servings.
(This recipe is easily doubled or tripled for ordinary casserole.)
Heat oven to 350\u00b0.
Grease bottom of a 9 x 13-inch pan.
Blend all ingredients, except pineapple.
Pour into prepared pan. Top with crushed pineapple. Bake for 30 to 35 minutes. Top with your favorite icing, then spread remaining pineapple on top.
Beat cake mix, oil, oranges and eggs together.
Bake at 325 degrees for about 30 minutes.
Cool completely.
Make frosting: Drain a little of the juice off the pineapple and reserve.
Put the pineapple in a large bowl.
Sprinkle pudding on top.
Fold in Cool Whip.
If this seems stiff, add some of reserved juice.
Frost cake, and refrigerate until ready to serve.
Pour pineapple and juice into bowl.
Add the mix.
With a wire whisk, rotary beater or electric mixer at lowest speed, beat until well blended, 1 to 2 minutes.
Fold in whipped topping and nuts; spoon into dessert dishes.
Pudding will be softset and ready to eat in 5 minutes.
Store in refrigerator.
Makes 8 servings. One-half cup equals 1 bread serving or 80 calories.
Dissolve Jell-O in boiling water. Add the remaining ingredients.
The horseradish is important in this recipe.
Do not omit.
emove about 1/3 of pineapple.
Scoop pulp from slice
reserving juice.
Place pineapple juice in a 2-cup
Drain the pineapple and mix the juice with the almond extract.
Slice the pound cake into three layers.
Drizzle the pineapple juice over the cake layers.
Combine the pineapple, pudding mix and Cool Whip and spread between the cake layers and over the top and sides.
Sprinkle with almonds and refrigerate at least 1 hour before serving.
Place drained pineapple in a dish.
Mix flour and sugar together.
Sprinkle over pineapple.
Cover with a layer of shredded cheese.
Top with melted butter and crumbled Ritz crackers.
Bake at 350\u00b0 until dish bubbles (about 40 minutes). Serve hot.
Serves 8 to 10.
Bake cake in an oblong pan.
Mix the cream cheese, pudding mix and milk. Chill in refrigerator while cake is cooling, then spread this mixture over the cake.
Next, spread the pineapple over the pudding, then cover the pineapple with Cool Whip. Add nuts on top, if desired.
Mix first 3 ingredients in a large bowl.
Pat in bottom of 9 x 13-inch greased pan.
Slowly cook pineapple and cornstarch until clear and pour over cake.
Beat cream cheese, eggs and sugar. Pour over pineapple and bake at 350\u00b0 until golden brown, approximately 45 minutes.
Drain pineapple and set aside.
Whip heavy cream until fluffy, then add pineapple, cherries and marshmallows.
Chill until cool and firm.
Bring to boil juice of 8 ounce can crushed pineapple.
Fill to 1 cup with water.
Add to liquid:
orange jello and cream cheese. Beat while hot; set aside for short time.
Add pineapple, Cool Whip and carrots.
Chill until set.
Serves 8 to 10.
Line greased baking dish with pineapple.
Sprinkle cheese on top.
Mix crushed crackers, sugar and flour.
Cover the cheese. Melt butter and add pineapple juice.
Pour over top of mixture. Bake 25 minutes at 350\u00b0.
Serve warm or cold.
Dissolve jello in water; add strawberries, then pineapple juice and then pineapple.
Place 2/3 of mixture in large dish (approximately 13 x 9 1/2 x 2-inches) and set in refrigerator until firm, approximately 30 minutes.
When set, cover with sour cream and remaining jello mixture on top.
Chill until set.
Drain pineapple, Add enough water to pineapple juice to make 1 cup of liquid.
Add gelatin to liquid and boil 2 minutes.
Add marshmallows and cool.
Add cottage cheese, pineapple and nuts. Fold in whipping cream.
Chill until firm in mold.
Line a baking dish with whole graham crackers.
Mix 1/2 can of pineapple in with the small tub of Cool Whip and nuts.
Layer half on top of the graham crackers.
Layer another layer of graham crackers and rest of Cool Whip pineapple-nut mixture; top with cherry pie filling and crumble graham crackers on top.
Chill for 1 to 2 hours before serving.
Dissolve the jelly in the hot water and allow to cool.
Combine jelly and strained pineapple.
Add the beaten evaporated milk and egg whites.
Pour into serving bowl or jelly mold.
Refrigerate until set.