Peel and cut yams. cut to diagonal slices about 1/4 inch slices.
Boil pineapple juice and sugar till syrupy.
Add yams and simmer for 10 minutes.
Remove yams and transfer to 13x9 pan.
Arrange slices to nice galette design, overlapping each pieces.
Meanwhile, add butter to the pineapple syrup, let simmer till fully incorporated.
Pour on the yam slices.
Bake in pre heated 350 oven till tender about 30 minutes.
This will be thickened and gooey.
Serve warm.
Delicious!
Heat pineapple juice and cinnamon for 10 minutes.
Add sugar and lemon juice.
Remove cinnamon and serve hot.
Yield: 2 1/2 cups.
In a punch bowl, combine cranberry juice and pineapple juice. Stir in pineapple tidbits and cranberries. Serve with ice.
ook for 1-2 minutes.
Add the mango, papaya and pineapple
br>Bake in preheated oven for 15 - 20 minutes.
While
hisk egg replacer powder and pineapple juice together until fluffy.
Add
Make the raspberry juice by whizzing together the raspberries,
n pan.
Evenly arrange pineapple slices in the sugar. Then
Mix together the pineapple juice, ginger, lemon juice, brown sugar and nutmeg in a glass measure. Fill two glasses with ice cubes and pour over the juice mixture. Serve garnished with a pineapple wedge.
mooth.
Add orange juice, water, and pineapple juice slowly; bring to boil
To make the pineapple syrup, pour the pineapple juice into a frying pan or
lso).
Place about 8 pineapple slices into the pan; use
Sift together flour, baking soda and salt into bowl.
In another bowl,cream the butter or shortening with the brown sugar.
Mix in the flour mixture and the pineapple.
Grease a 9 x 13 inch baking dish.
Pour in batter, and bake at 350 degrees for 25 to 30 minutes.
It's best when slightly underdone as it stays moist.
Cool.
Combine powdered sugar with pineapple juice.
Spread icing,then cut into bars.
In a large saucepan, bring 4 cups water to a boil. Remove from the heat. Add the tea bags and leave to steep for 4-5 mins. Remove the tea bags, then stir in the pineapple juice, honey, lemon juice and ginger. Chill for 1 hour. Serve over ice cubes in tall glasses.
Preheat the oven to 350 degrees.
Put the pineapple in a greased 1 quart casserole with the cheese. Stir.
Mix together the sugar, flour, and pineapple juice. Blend well. Pour over the pineapple.
In a skillet, melt the butter and add the crushed crackers. Stir until the butter is absorbed and the cracker crumbs are coated. Pour the cracker mix on top of the pineapple mixture.
Bake at 350 degrees for 30 minutes.
ool then place in refrigerator for overnight.
Keep the mixture
nion, shallots and garlic. Cook for 3 minutes until the onions
In food processor add 3 cups each cuke, pineapple,then the pineapple juice, jalapeno, green onion, lime juice, and salt.
Blend until smooth. Note may have to work in batches depending on size of processor.
Add the rest of the ingredients and pulse a few times to leave chunky.
Taste and adjust seasonings.
Note:
Can use Cilantro in place of parsley. Amount of Parsley is one handful. Amount of macadamia nuts is one handful. For those unfamiliar, yes one handful is exactly that, the amount you can hold in hand.
Place pork in a flat glass dish.
Combine the pineapple juice, cinnamon, ginger and salt. Pour over pork,.
Cover and refrigerate 2-12 hours.
Coat a grill with cooking spray and preheat for 5 minutes.
Grill pork for 3 minutes. Top each tenderloin with a pineapple slice.
Grill 2-3 minutes longer, or until done.
Garnish each tenderloin with slivered almonds and cilantro.
ell.
Cover and refrigerate for minimum 3 hours.
Meanwhile