The winner is Sadie Esdaile’s Pineapple Meringue Pie, submitted by her daughter-in-law Ange Esdaile, of Nimbin.We’d have loved to be members of Sadie Esdaile’s tennis group with their recipe swapping tradition.
If you're not into drinks that're served hot, I understand.The best part is that a mini slow cooker is mixing our cocktail this week.
Using a spoon, scoop out flesh, leaving a 1-inch border of flesh around each pineapple half.For the Chicken: In a large bowl, add onion powder, pepper, Mexican-style pollo seasoning, Worcestershire sauce, 1/3 cup of teriyaki sauce, and pineapple-ginger marinade.
The Story Behind The Pineapple Negroni SourOne of the most widely recognized aperitifs is the classic Negroni.After stuffing myself on Thanksgiving, I was craving something light to help with all the food I consumed.
As a result, any cake that merited the annual clearing of the Sodha oven had to be incredibly special.The butter is easier to substitute: I use a pure sunflower spread that can be whipped or creamed to add bounce.
Grease a medium-size casserole dish with butter.In a large bowl, stir together the sugar and flour.
Pork and pineapple adobo.Fish, chicken wings or beef are all great, but this pork and pineapple version is my favourite.
So, we bring you simple recipes for Mooli ke kofte, dabba pattice and pineapple curry.For the Gravy:Grind red chillies, salt, garlic, coriander powder and turmeric together.
Servings: 8 - 10
15 to 30 min
A fun and delicious way to enjoy sliders!Ingredients
BBQ Chicken Pineapple Pull-Apart Sliders
1 tablespoon butter (to grease)
12 sweet slider buns (cut in half)
1 rotisserie chicken (skin discarded, shredded)
1 cup store-bought barbecue sauce
2 cans crushed pineapple (drained, 8 ounces each)
2 cups Monterey Jack cheese (shredded)
3 tablespoons butter (melted)
2 tablespoons sesame seeds
Preheat the oven to 350ºF.
But if Grandma Crippes recommended it, I figured it couldn’t be all bad.Although Pineapple Picnic Salad sounds better suited for summer, ingredients are not seasonal.
Freeze the juice cubes for 2 hours or until solid.Divide the pineapple ice cubes between three tall glasses and top with a third of the coconut cream in small spoonfuls.
Cucumber & Pineapple Salad
INGREDIENTS1 cucumber 1 pineapple 1 spring onion Handful of mint Handful of coriander 1 red chilli 1 lime Fish sauce Caster sugar Handful of peanuts METHODChop an unpeeled cucumber into bite-sized pieces and place in a bowl with a similar amount of fresh pineapple pieces, several chopped spring onions and a handful of chopped mint and coriander leaves.Add finely sliced red chilli to taste and the zest of a lime.
Getting together before the game with friends and family is as much a part of football as the band, the cheerleaders or the kickoff itself.Each week throughout the 2017 season, Lindy’s will feature a recipe that will be a favorite with family, friends and fans.
WHAT'S COOKING? Cranberry pineapple pork roast or tenderloin, broccoli cheese pie and microwave fudge | Society
This week I’m going to do one I did a while back, but Betty Jones wanted me to do it again.Mix Catalina dressing, preserves, dry soup mix and cranberry sauce and whisk together.
YieldMakes about 1 1/4 quartsIngredients1 1/2 cups drained canned crushed pineapple in juice (from a 20-fl-oz can), reserving 1/2 cup plus 1 tablespoon juice3/4 cup plus 2 tablespoons sugar2 teaspoons cornstarch1 1/4 cups whole milk2 large egg yolks1/4 teaspoon vanilla1 cup chilled heavy creamAccompaniment: lacy rice noodle crispsSpecial Equipmentan instant-read thermometer; an ice cream makerPreparation Bring pineapple, 1/2 cup reserved pineapple juice, and 1/2 cup sugar to a boil in a 2- to 3-quart heavy saucepan, stirring until sugar is dissolved.Bring milk just to a boil in a 1 1/2- to 2-quart heavy saucepan.
Cut enough of remainder into 1/4-inch dice to measure 1/2 cup and reserve the rest.Drain until you have 1 cup juice, about 30 minutes.
Butter and flour tart pan, knocking out excess flour.Make filling and grill pineapple: While crust cools, whisk together sour cream, brown sugar, chiles, and zest in a small bowl until sugar is dissolved.
If not using immediately, transfer ice cream to an airtight container and put in freezer.Spread meringue evenly with half of ice cream, then top with another meringue, pressing it gently into ice cream.
Cook oil and garlic in a small saucepan over moderately low heat, stirring, until garlic is golden, 2 to 3 minutes, then discard garlic.Add garlic oil to pineapple juice along with lime juice, fish sauce, and sugar, whisking until sugar is dissolved.
YieldMakes about 2 cupsIngredients1/2 pineapple, peeled (reserving rind), cored, and coarsely chopped (2 cups)2 tablespoons fresh pineapple juice, squeezed from reserved rind with your hands2 tablespoons fresh lime juice1 tablespoon mild molasses3 scallions, finely chopped1/4 to 1/2 teaspoon minced seeded habanero or Scotch bonnet chile1 teaspoon chopped fresh thyme3/4 teaspoon salt1/4 teaspoon ground allspicePreparation Toss all ingredients together in a bowl and let stand, stirring occasionally, 30 minutes, to blend flavors.Cooks' note:· Salsa can be made 1 day ahead and chilled, covered.