r casserole dish.
If using fresh pineapple, be careful to save
save the juice from canned pineapple dump in bowl with chunks
mix in sugar
peel and dice cucumber
add to pineapple.
roughly grate carrot in bigger chunks.
add to pineapple.
Sprinkle gelatin on canned pineapple juice (don't use fresh or frozen). Wait one minute until gelatin softens, then heat gently until melted and clear.
Remove from heat and stir in undrained, canned crushed pineapple. Sweeten to taste, if desired. Transfer to covered jars and store in the refrigerator.
utter in pan.
Drain canned pineapple into a measuring cup.
Drain, discarding sauce.
Drain pineapple, reserving juice. Combine juice with
Drain canned pineapple.
Dip them in brown sugar.
Brown them by simmering for about 3 to 5 minutes on each side in hot drippings or butter.
You may also dust them with grated cheese and/or a few grains of red pepper and broil or bake them in a moderate oven to melt cheese.
epper and adobo sauce (if using - recommended to add punch) and
lternating with the pineapple juice. Fold in the pineapple chunks. Distribute between
Using a large bowl completely dissolve Jello in the boiling water.
Mix in sour cream and whisk until there are no lumps.
Stir in pineapple, carrots, celery and nuts.
Pour into a ring Jello mould.
Place in refrigerator and chill for at least three hours.
When ready to serve unmould Jello by dipping the bottom in very hot water for a few moments, place a plate over the top and turn upside down.
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.
Drain the canned pineapple chunks, reserving the juice.
Combine boiled or baked meat in a blender with canned or fresh pineapple.
If using canned, strain the drained juice.
Mix with water for a great drink!
he bottom evenly. Arrange six pineapple slices in a ring around
ith butter mixture.
Grill pineapple slices over direct heat until
hunk or shred for crushed pineapple. The shredded with fill less
inutes.
If using canned chunk pineapple, drain juice.
Put pineapple, garlic, vegetarian
Melt butter in skillet.
Spread brown sugar evenly over butter. Place 1 slice of pineapple in center of the skillet.
Arrange other slices around the center slice.
Place a cherry in center of each pineapple slice.
Cover with the following batter.
Combine ground beef, onion, egg, a pinch of salt and sambal paste then divide into 4 patties. Heat 1 tsp oil and cook patties for 2-3 mins per side. Add pineapple to pan and saute briefly.
In another pan, heat 1 tsp oil and saute spring onions briefly. Add chili sauce and season.
Assemble chopped steaks on serving plates with onions and pineapple. Garnish with rosemary.
he barbecue sauce with the pineapple and cilantro.
For the
ith curry paste and reserved pineapple juice. Distribute 1 tbsp in