owl, combine all ingredients except chutney; mix well.
Gently shape
ortillas; top with cabbage and Spicy Pineapple Salsa.
Roll up, and
ilt.
Add the chunked pineapple and its juice and the
f the white pith. (This recipe uses only the peel, so
ood processor, briefly whirl the pineapple, lemon peel, lemon, chile, bell
omegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
Make the chutney: mix together all the chutney ingredients in a glass bowl
arm until serving time.
Pineapple Chutney Dipping Sauce:
Combine all
Heat your oven to 350\u00b0F.
Rub 5 spice and kosher salt on both sides of chops. Place chops in a 8x 8x baking dish and evenly spoon chutney over each chop. Cover with tin foil.
Bake for 40-45 minutes. Let rest for 10 minute Serve while hot.
I like to cook Mahatma Yellow Saffron Long Grain Rice as a side with steamed veggies. I use butter, fresh garlic, fresh ginger, salt, pepper and a splash of fresh lemon over the steamed veggies.
lightly thickened.
Prepare the pineapple and cut into small cubes
Drain pineapple and combine juice with sugar and vinegar.
Boil the mixture down to 1/2 cup.
Stir in pineapple, corn syrup, ginger, and cranberries and chill.
0 minutes more. For the chutney, combine pineapple, cider, onion, cinnamon, and
inutes.
Add the nectarines, pineapple and juices, raisins, garlic, ginger
Prepare Spicy Seasoning Mix. Store in airtight
Put the shallots and pineapple and ginger in the pan and cook it for 4 mins at medium Temp.
Once it has cooked for the 4 Mins pour in the white wine to deglaze it (continuously stirring).
Then cook it until all the white wine is absorbed on med temp.
Once that's done turn off the heat and put the sugar, salt, and pepper in it.
Then stir it around to get all the stuff coated evenly.
Cut 1/2 pineapple lengthwise into 8 wedges and cut core from each wedge; remove skin, if desired. Dividing evenly, sprinkle pineapple with 1/4 cup crumbled Cotija or feta cheese and 1/8 teaspoon cayenne pepper.
br>2. Combine half of pineapple, orange juice, vinegar, and Serrano
In a 3-1/2-quart electric slow cooker, combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice from pineapple chunks, chilies, onion, chili powder, cumin, and garlic powder; mix well.
Cover and cook on the low heat setting 8-1/2 to 9 hours until the pork and beans are tender, stirring once halfway through the cooking time, if possible.
Stir in the pineapple chunks and serve.
Drain pineapple, reserving syrup.
In medium saucepan, combine cornstarch and ginger.
Gradually add pineapple syrup, blending until smooth.
Add orange juice and maple syrup.
Cook over medium heat about 4 minutes, until clear and thickened.
Stir in pineapple and meatballs.
Heat an additional 12 to 15 minutes or until meatballs are heated through.
Heat oven to 450 degrees F.
Combines crumbs and rosemary.
Season chops with salt& pepper.
Spread each side of the chops with 1/2 tsp chutney and dip into the crumbs, coat well Place on a baking sheet and bake until golden brown 15 minutes for medium rare.
Serve.