o 24 hours. (Fix the Pineapple Salsa now so it can
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
ook for just a minute or two, then add the wine.
rimp, if needed.
Cut pineapple lengthwise into 1/2\"
ith some white wine if desired and saute for just a little
When adding to sauces or stews, if the recipe calls for a dark colored wine, use either purple or red grape juice and 1/2 to 1 teaspoon of Red Wine Vinegar, depending how much \"wine\" is calls for. Usually 1/2 to 1 cup of \"wine\".
When it calls for white wine, use the White Grape Juice and the same amount of White Wine Vinegar.
The flavor will be very similar to using wines, but without the alcohol.
randy. Ensure there is room for the fruit to swell & expand
Combine syrup, wine and apple juice in punch bowl.
Float a decorated or plain chunk of ice in bowl when serving.
an use a large skillet for the next couple of steps
combine the cranberries, fennel, allspice, wine, onion, lime juice, jalapeno pepper
Add onion and simmer, covered, for 1 hour and 15 minutes
eglaze the pan with the wine and then pour liquid into
eftover pastry to cut strips for ribbon and bow. Place on
nto meatballs using your favorite recipe for meatballs, and shape into about
Following your favorite yellow cake mix recipe, substitute pineapple juice (drained from can of Dole pineapple) for water. Also substitute butter for vegetable oil.
ver medium heat and boil for 2 minutes; stir constantly.
Add pineapple, bread and sugar together. Let stand a few hours. Pour half of butter on 8 x 8 pan.
Add pineapple mixture and then rest of butter on top. Bake at 375\u00b0 for 1 hour. Double recipe for 9 x 13 pan. Serves 6 to 8 (12 to 16). I haven't tried to freeze or do ahead. Must partially do ahead.
Cook cake.
Cool.
Mix pudding.
Drain pineapple.
Mix together the cream cheese and Cool Whip.
Add pudding.
Ice cake. Add pineapple, coconut, nuts and cherries as desired.
(This cake can be made ahead and frozen.)
Double recipe for larger sized cake.
ater to cover.
Simmer for 1 hour or until cooked