f the drained pineapple to use for the syrup; stir the remaining
.
Drain the pineapple can and reserve the syrup. Add water to
Fill cocktail shaker halfway with ice cubes.
Mix the Belvedere Vodka, Monin Chipotle Pineapple Syrup, pineapple juice and simple syrup into shaker. Stir well.
Strain cocktail into a chilled martini cocktail glass.
Garnish with mint leaves.
Reserve 1 1/2 tablespoons pineapple syrup for glaze.
To pineapple, add egg, biscuit mix, sugar and nutmeg; stir into stiff dough.
Heat oil to 375 degrees F.
Drop dough by teaspoonsful into hot oil; fry to golden brown, about 3 minutes, turning once.
Remove with slotted spoon; drain on paper towels.
Dip some of doughnuts into pineapple glaze, others in confectioners' sugar or cinnamon sugar.
Serve warm.
For glaze, combine confectioners' sugar and pineapple syrup; mix until smooth.
In mixing bowl, combine cake mix, 1 cup undrained pineapple, eggs, oil and sugar.
Beat with electric mixer at medium speed 2 to 4 minutes. Pour in greased and floured 10-inch tube pan.
Bake at 350\u00b0 for 50 minutes or until center springs back.
Cool in pan 15 minutes.
Remove from pan; cool.
Drain remaining pineapple. Mix sugar, lemon juice and pineapple syrup.
Drizzle over cake to glaze. Top with drained pineapple and cherries.
Beat egg yolks until light; gradually add sugar and pineapple syrup.
Add flour and baking powder; beat.
Fold in beaten egg whites.
In a 9-inch ovenproof skillet or pan, place pineapple slices over butter and brown sugar.
Pour batter over top of pineapple and bake at 325\u00b0 for 25 to 30 minutes or until done. Invert on a large plate while warm.
Cut franks in 1-inch lengths.
Put on skewers alternately with drained pineapple chunks.
Mix together the mustard and the pineapple syrup.
Brush on the skewered franks and pineapple. Broil for 3 to 5 minutes.
Turn over.
Boil for another 3 minutes. Brush mixture on skewered franks after turned over.
Serve hot.
Soften gelatin in water and set aside.
Dissolve sugar in pineapple syrup over low heat.
Add gelatin mixture to pineapple mixture and stir until dissolved.
Chill until partially set.
Add pineapple and grated cheese.
Fold in whipped cream.
Chill for 1 hour or until firm.
Place half the drained pineapple in casserole.
Combine bread crumbs, sugar and cinnamon, sprinkle half this over fruit.
Dot with butter.
Repeat layers, sprinkle with grated lemon peel. Pour pineapple syrup over all.
Bake in moderate hot oven at 375\u00b0 for 45 minutes.
hicken broth, soy sauce, sugar, pineapple syrup, catsup and vinegar and bring
Cook carrots with salt and water, covered, until barely tender.
Drain any remaining liquid into measuring cup, then add pineapple syrup to measure 1 cup in all.
Mix with cornstarch in saucepan.
Cook, stirring constantly, until thickened and clear. Stir in butter.
Add carrots and pineapple tidbits.
Makes 4 servings.
Brown pork in cooking oil, then add salt, pepper and beef bouillon.
Simmer covered for 30 minutes, then add green pepper, onion and pineapple chunks.
Blend sugar, pineapple syrup, vinegar, cornstarch and soy sauce together and add to mixture.
Cook, stirring often for 10 minutes.
Serve over hot rice.
Serves 4.
Cream shortening and sugar, adding eggs one at a time. Beat in sifted flour, and pineapple syrup. Mix well. In a 9x13 pan melt butter, pour in brown sugar. Then pour in cake batter. Bake at 350\u00b0 for 30 minutes or until done. You could place a cherry in the middle of the pineapple rings before baking.
Soften gelatin in water.
Dissolve sugar in pineapple syrup over low heat.
Add gelatin.
Stir until dissolved.
Chill until partially set.
Add pineapple and cheese.
Fold in whipped cream. Put in 1-quart mold.
In a large skillet combine, pineapple syrup, sugar, vinegar and cinnamon stick.
Bring to a boil; cook and stir 10 minutes. Stick each slice with a clove and add to skillet.
Simmer 20 minutes, basting frequently with syrup.
Remove from heat.
Cool. Put in jars and cover tightly.
Keep refrigerated up to 2 months. To give away, pack in tight fitting lid and jar.
In a mixing bowl, stir together the sour cream, salt, mustard and pineapple syrup.
Add cabbage and pineapple; mix thoroughly. Serve at once or chill for 1 hour.
Serves 4.
Mix all ingredients together except for the pineapple.
Roll into a loaf and divide into nine patties.
In a shallow, oven proof dish, form a long roll placing the pineapple in between each patty starting and finishing with meat.
Bake for 30 minutes in a slow oven 325 degrees.
Take from oven and pour some of the mixture of brown sugar, pineapple syrup, lemon juice, and mustard over the loaf and bake again for one hour, basting every 20 minutes with the glaze.
Heat oil in a pan.
Add mustard seeds.
Allow to splutter.
Once they stop spluttering, add ginger, chopped pineapple and the pineapple syrup.
Simmer on low heat for 3 minutes or until thick.
Remove from heat.
Allow to cool.
Pour into a bowl that has the beaten yogurt.
Add salt, red chilli powder and curry leaves.
Mix well.
Garnish with a few slices of pineapple from the can.
Serve chilled.
Measure pineapple syrup and add water if necessary to make 2/3 cup.
Pour over bran and let stand 15 minutes.
Mix and sift flour, sugar, baking powder, baking soda and salt.
Add walnuts, crushed pineapple, egg and melted shortening to bran mixture and add to sifted dry ingredients.
Mix until just blended.
Turn into greased loaf pan, 9 x 5 x 3-inch.
Bake at 325\u00b0 for 1 hour and 15 minutes.
Soften gelatin in cold water. Dissolve sugar in pineapple syrup over low heat.
Add gelatin and stir until dissolved. Chill until partially set.
Add pineapple and cheese.
Fold in Cool Whip.
Turn into mold.
Chill until firm.