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Pineapple Cream Cheese Pizza 1 pound frozen bread dough for 1 loaf, thawed and cut in half 2 8 ounce packages cream cheese, softened 1/2 cup sugar 6 tablespoons flour 2 egg yolks grated peel and juice from 1 lemon 2 8 1/4 ounce cans crushed pineapple, drained 2/3 cups strawberry jam 2 tablespoons sliced almonds, toasted Press dough into 2 greased 12 inch pizza pans. Beat cream cheese, sugar, flour, egg yolks, 1 teaspoon lemon peel and 2 teaspoons lemon juice until smooth. Stir in pineapple. Spread mixture evenly over pizzas to within 1/2 inch of edges. Bake in 400F oven for 15 minutes or until browned. Spread each with jam and sprinkle with almonds. Bake 5 minutes longer. Serves 16. Escalloped Pineapple 1 1/2 cups sugar 1/2 pound butter 2 eggs 1/2 cup milk 5 slices bread, cubed 2 1/4 cups pineapple chunks in juice Cream sugar and butter. Add eggs, milk, bread cubes and pineapple chunks with juice. Toss together. Bake one hour at 350F in one large oblong flat pan or two small square ones. Can be doubled easily. May be served with ham or as a dessert. Serves 4 to 6. Gingered Pineapple 1 medium pineapple, with green leaves 1/4 cup dark rum or apple juice 2 teaspoons finely chopped ginger root or 1 teaspoon ground ginger 1/4 cup shredded coconut, toasted if desired Cut pineapple lengthwise into fourths; remove core. Cut along curved edges to loosen pineapple from rind without cutting rind. Cut fruit in rind crosswise into 3/4 inch slices; then cut lengthwise down center of slices, leaving the cut fruit in the rind shell. Mix rum and ginger root; spoon over pineapple. Cover and refrigerate at least 4 hours. Sprinkle with coconut. Garnish with strawberries and mint leaves if desired. 4 servings. Bacon Wrapped Pineapple 1 pound thin cut bacon 1 large can pineapple chunks wooden toothpicks Cut bacon slices in half; wrap pineapple chunks with one slice of bacon and secure with a toothpick. Broil in oven until bacon is browned and cooked. Pineapple Fruit Salad 1 20 ounce can crushed pineapple, undrained 1 20 ounce can pineapple chunks, drained 1 4 ounce package soft cream cheese 1 4 ounce package instant vanilla pudding 1 8 ounce tub cool whip Gradually stir undrained pineapple into cream cheese. Stir in pudding. Fold in pineapple chunks and cool whip. Chill. Pineapple Smoothie 1 pint vanilla frozen yogurt 1 cup sliced mango 1 cup sliced seeded papaya 1 tablespoon pina colada mix 1/4 cup crushed pineapple 1/2 cup skim milk Place all ingredients in blender container; cover. Blend at medium speed 30 to 40 seconds or until smooth. Pour into 3 serving glasses; garnish as desired. Fried Pork Stuffed with Pineapple 1 pound pork 1 teaspoon salt 1/4 teaspoon pepper powder 1 egg 1/2 small pineapple, sliced 1/2 inch thick 1/2 cup bread crumbs oil for deep frying Divide pork into 4 pieces by slicing it about 1/2 inch thick. Make a shallow cut into pork and open it flat, season with salt and pepper. Wrap pineapple with pork. Fasten with wooden pick. Dip into egg and cover with bread crumbs. Deep fry over medium heat temperature until golden brown. Serve warm. Smoked Chicken, Pineapple and Macadamia Salad 1 1/2 pounds boneless smoked chicken, cut into 1/2 inch dice 1 1/2 cups thin sliced celery 1 medium size pineapple, peeled, cored and cut into bite size pieces 2/3 cups mayonnaise 1 1/2 teaspoons Dijon mustard 2 tablespoons raspberry or sherry vinegar salt and freshly ground black pepper 1 cup coarsely chopped roasted macadamia nuts celery leaves for garnish In a mixing bowl, combine the chicken, celery and pineapple. In a small bowl, combine the remaining ingredients except the macadamia nuts and celery leaves. Toss with the ingredients in mixing bowl. Refrigerate until serving time. Garnish with the nuts and celery leaves. Serves 6. Tropical Fruit and Pasta Salad 3 cups cooked rotelle Macadamia Papaya Seed Dressing 1 cup cubed fresh Maui Pineapple 1 cup sliced strawberries 1 small papaya, peeled, seeded and cubed 1 kiwi, peeled and sliced In a large bowl combine cooked pasta and 1/4 cup of Macadamia Papaya Seed Dressing; toss gently to coat. Cover and chill for 1 hour. When ready to serve, add fresh fruits and Macadamia Papaya Seed Dressing. Makes 8 servings. Thai Stir Fried Rice and Pineapple 1 pineapple 2 to 3 tablespoons of chopped shallots 1 to 2 tablespoons grated ginger 4 to 5 jalapeno peppers 2 spring onions, coarsely chopped 1 tablespoon chopped coriander or cilantro 2 tablespoons dried shrimp 2 to 3 tablespoons garlic, coarsely chopped 1 to 2 tablespoons of fish sauce 1 teaspoon sugar 2 cups of cold, steamed Thai jasmine rice and coriander leaves as garnish Cut the pineapple in half lengthwise and scoop out the fruit, then chop it into bite sized chunks. Put the fruit in a bowl and add the shallots, jalapeno, ginger, scallion and coriander, mix and set aside. Add a pinch of salt to bring out the juice. In a wok, heat about a tablespoon of oil and stir fry the shrimp until crispy and the oil is aromatic. Remove the shrimp with a slotted spoon and drain, then set aside. Add a further tablespoon of oil and stir fry the garlic until golden brown. Add the rice and stir thoroughly. Add the fish sauce and sugar and continue stirring. When the rice is heated through, add the pineapple mixture and cooked shrimp and stir until thoroughly heated through. Pour the mixture into the pineapple shells, garnish and serve. If you prefer fried rice to be darkish brown in color, then replace half the fish sauce with dark sweet soy sauce. Variation: do not cook the fruit mixture. Instead put the fruit mixture and the stir fried rice in the fridge separately and chill all the ingredients. Just before serving mix them and put them in the pineapple skins. If you are serving cold then you can also add a few maraschino cherries as garnish. This cold variant makes an excellent counterpoint to hot curries and spicy chilli dishes on a hot day. Thai Prawn and Pineapple Curry 1 tablespoon garlic, finely chopped 2 tablespoons red curry paste 2 tablespoons chopped tomato 2 cups coconut milk 1 cup pineapple, cubed or pulped 4 tablespoons fish sauce 2 teaspoons palm sugar 1 teaspoon lime juice 16 prawns about 3 inches long 2 to 3 kaffir lime leaves, shredded 1 tablespoon Thai chile peppers, slivered 15 fresh basil leaves Peel, devein and behead the shrimp, leaving only the small tail shells on. Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp and chop the flesh. You want 2 tablespoons of chopped tomatoes. In a little oil in a medium hot wok, briefly saute the garlic and basil, removing it and reserving it when the aroma is fully developed. Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar. Stir to combine fully. Add the prawns and cook until they turn slightly pink and opaque. Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sauted garlic and basil to the pan. Transfer to a serving dish and serve with steamed Thai jasmine rice. Swordfish and Pineapple Skewers on Cous Cous 3 pounds swordfish cut into 1 to 1 1/2 inch squares 1 ripe pineapple cored, peeled and cut into 1 inch squares 2 red bell peppers 1 yellow onion 8 8 inch skewers soaked in water for 1/2 hour 12 grilled asparagus spears cut into 1/4 cubes 1 grilled red pepper cut into 1/4 cubes 1/2 bunch mint finely diced 3 cups cous cous 5 cups chicken stock Marinade: 1/2 cup Hoisin sauce 1/4 cup soy 1 tablespoon fresh grated vinegar 1 tablespoon garlic 1/4 cup rice wine vinegar Order they should be skewered: First the onion, then the red bell and finally swordfish. There should be three pieces of swordfish per skewer. Marinate overnight. Cook skewers on a 350F grill about 3.5 minutes on two opposite sides. Cous Cous: In a shallow pan, add boiling chicken stock to cous cous. Cover and stand for 10 to 15 minutes. Add vegetables. Fluff with fork. Salt and pepper to taste. Pineapple Ginger Salsa 1/4 fresh pineapple, diced 1 small mango, diced 1 large tomato, diced 1/2 red bell pepper, diced 4 to 5 scallions, thinly sliced 3/4 dl spicy sweet and sour ginger glaze 1/2 dl fresh cilantro, finely chopped sea salt Stir all ingredients together and season with salt. Refrigerate. Acorn Squash with Pineapple 1 large acorn squash 2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon allspice 1/2 teaspoon ginger 1/2 cup crushed pineapple, canned in its own juice, drained Preheat the oven to 350F. To prepare the squash, cut it in half and remove the seeds. Place each half, cut side down, on a baking sheet. Bake the squash for 45 to 60 minutes until soft and tender. Turn the acorn squash over and scoop out all the squash. In a bowl, mix the squash with all the remaining ingredients. Place in a casserole dish and bake for 5 more minutes, until pineapple bubbles. 6 servings. Asian Style Shrimp and Pineapple Fried Rice 1 4 pound pineapple 1/2 cup julienne red bell pepper 3 scallions, sliced thin 2 teaspoons minced fresh jalapeno pepper, including the seeds, or to taste 1 1/2 tablespoons soy sauce 1 1/2 teaspoons sugar 1 teaspoon anchovy paste 1/2 teaspoon turmeric 2 tablespoons vegetable oil 1 pound small shrimp, shelled and deveined 2 garlic cloves, minced 5 cups cooked rice 1/4 cup finely chopped fresh coriander Halve the pineapple lengthwise, cut out the flesh, leaving 1/2 inch thick shells and reserve the shells. Discard the core and cut enough of the pineapple into 1/2 inch pieces to measure 1 1/2 cups, reserving the remaining pineapple for another use. In a bowl combine the pineapple pieces, the bell pepper, the scallions and the jalapeno pepper. In a small bowl whisk together the soy sauce, the sugar, the anchovy paste, the turmeric and 1 tablespoon water. In a wok or heavy skillet heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking, in it stir fry the shrimp for 1 1/2 minutes, or until they are just firm and transfer them to a bowl. Heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in the oil stir fry the garlic for 5 seconds, or until it is golden. Add the rice and stir fry the mixture for 30 seconds, or until the rice is hot. Add the soy mixture and stir fry the mixture for 1 minute. Add the pineapple mixture and the shrimp, stir fry the mixture for 1 minute, or until it is hot and stir in the coriander. Serve the fried rice in the reserved pineapple shells if desired. There will be extra fried rice. Serves 6. Baked French Toast with Pineapple Cheese Topping Topping: 8 ounce can sliced pineapple 8 ounce package cream cheese 1/4 cup confectioners sugar 1 1/2 teaspoons vanilla Toast: 4 eggs 1/2 cup milk 1/3 cup orange juice 3/8 teaspoon cinnamon 1 pound loaf Texas toast Place all topping ingredients in blender or processor and pulse until only small chunks of pineapple remain. Cover and refrigerate until ready to use. Whisk toast ingredients, except bread, in a flat dish until well blended. Dip bread slices into egg mixture coating well on both sides. Arrange on a cookie sheet that has been lightly greased. Bake at 425F 15 to 20 minutes, turning slices over half way thru time. Serve hot with pineapple cheese topping. Baked Party Ham with Bourbon and Pineapple 1 12 to 14 pound whole ham whole cloves 1/2 cup dark brown sugar 3 5 1/4 ounce cans pineapple chunks with juice 1 cup orange marmalade 1 cup Bourbon Preheat oven to 350F. Score ham in diamond pattern and insert cloves in the crossed points and pat brown sugar over top. Place in shallow baking pan and cook for 30 minutes. Heat pineapple, juice and marmalade together over low heat. Remove pan from heat and add bourbon. Baste frequently for 1 1/2 hours. Serve with breads, mustards, etc. Baked Pineapple Stuffing 1 20 ounce can crushed pineapple, undrained 1/4 cup evaporated milk 1 cup packaged cornbread stuffing crumbs 1/2 to 3/4 cup sugar 1/4 cup melted butter or margarine 3 eggs beaten Lightly grease the bottom and sides of a 3 1/2 quart crockpot. Combine all ingredients; pour into the crockpot. Cover and cook on high 2 1/2 to 3 hours. Good with baked ham. Makes 4 to 6 servings. Black Eyed Pea, Pineapple and Red Pepper Salad 4 15 ounce cans black eye peas, rinsed and well drained 4 cups diced, peeled, cored, fresh pineapple 1 7 ounce jar roasted bell peppers, drained, diced 1 1/2 cups minced celery 1 small red onion, minced 2/3 cup minced fresh cilantro 4 jalapeno chilies, seeded, chopped 1/4 cup country style Dijon mustard 2 tablespoons cider vinegar 1/2 cup olive oil ornamental kale fresh cilantro sprigs Combine first 7 ingredients in large bowl. Whisk Dijon mustard and cider vinegar in small bowl. Gradually whisk in olive oil. Add to salad and toss to coat. Season to taste with salt and pepper. Can be prepared 1 day ahead. Cover and refrigerate. Line large bowl with kale. Fill with salad. Garnish salad with cilantro sprigs and serve. Serves 12. Pineapple Chicken 1 pound chicken parts 1 stalk celery 1 8 ounce can chunk style pineapple 1/2 cup water 1/2 tablespoon catsup 1 tablespoon rice vinegar 1 1/4 tablespoons sugar dash of salt 1 teaspoon cornstarch for thickening 2 teaspoon cold water for thickening 2 cups oil for deep frying Marinade: 1/2 teaspoon salt 1/2 teaspoon sugar 1 teaspoon soy sauce dash of pepper 1 thin slice ginger, chopped Batter: 1 large egg 1 tablespoon water 2 1/2 tablespoons flour 3 tablespoons cornstarch Skin and bone chicken. Cut into 1 1/2 inch cubes. Sprinkle chicken with each of the ingredients listed under "marinade," mix well and marinate for 1/2 hour. Cut celery into 1 1/2 inch pieces; then, cut each piece lengthwise into strips, julienne style. Drain pineapple, saving the juice. Prepare batter by beating the egg, adding the water, flour and cornstarch. Mix thoroughly. Heat oil to 350F in a small saucepan. Dip chicken in batter and drop into the hot oil. Deep fry for 10 minutes. Remove and drain off excess oil. In a wok, combine pineapple juice, water, catsup, vinegar, sugar and dash of salt. Bring to a boil. Add celery, chicken and pineapple. Cook for 1 minute over high heat. Add thickening made by combining cornstarch and cold water. Cook for 1 minute and serve. Caribbean Pineapple Fritters 2 cups fresh pineapple, cut in chunks 1 habanero chile pepper, seeded and minced 5 chives, finely minced 1 onion, minced 2 cloves garlic, mashed and minced 8 green onions, minced 1/2 teaspoon turmeric 1 1/4 cup flour 1/2 cup milk, or more 1/2 cup vegetable oil, for frying 2 eggs, beaten salt and pepper pineapple rings, for garnish Mix first seven ingredients; set aside. Combine flour, milk, eggs and salt and pepper together and beat well with an electric mixer. Cover and refrigerate for about 4 hours. After 4 hours, combine fruit with batter. Heat the vegetable oil in a deep skillet. Drop batter in by spoonfuls and fry for about 5 minutes, or until they are golden brown. Remove fritters and drain on paper towels. Serve cold, garnished with pineapple rings. Serves 6. Deviled Pineapple Dip 1 4 1/2 ounce can deviled ham 1 3 ounce package cream cheese 1 8 1/2 ounce can crushed pineapple In a bowl, blend ham and cheese. Thoroughly drain pineapple, then add to cream cheese mixture. Refrigerate covered. Serve: Let dip set 15 minutes uncovered, at room temperature. Serve with chips or apple slices. Chicken Livers with Pineapple 1 pound chicken Livers, or more as desired 2 tablespoons cornstarch 1/2 tablespoon salt 2 tablespoons salad oil 1/2 cup water 1 large onion, chopped 1 chicken bouillon cube 1 12 ounce can pineapple tidbits in heavy syrup, undrained 1 tablespoon soy sauce hot cooked rice Mix the chicken livers with cornstarch and salt. In a large skillet, brown the livers well in hot salad oil. Stir in water, onions, chicken bouillon cube, pineapple tidbits with syrup and soy sauce. Reduce heat to low; cover and simmer 5 minutes, or until livers are tender, stirring occasionally. Serve as an hors d'oeuvre in a chafing dish or over hot rice as a main dish. Serves 4. Chicken Pineapple Oriental 1 pound chicken tenders, cut in 1 inch pieces 2/3 cup pineapple preserves 1 tablespoon teriyaki sauce plus 1 teaspoon teriyaki sauce 2 garlic cloves sliced thinly 1 tablespoon dried minced onion or 1 bunch fresh green onions, chopped 1 tablespoon lemon juice 1/2 teaspoon ginger dash cayenne or to taste 1 10 ounce package sugar snap peas, thawed Place chicken pieces in crockpot. Combine preserves, teriyaki sauce, garlic, onion, lemon juice, ginger and cayenne; stir well. Spoon over chicken, toss to coat. Cover and cook on low 6 to 7 hours. Add peas last 30 minutes. 4 servings. Chicken Wings with Pineapple Sauce Marinade: 3 tablespoons cider vinegar 2 tablespoons soy sauce 1/3 cup reserved pineapple juice 2 tablespoons vegetable oil 2 teaspoons prepared horseradish 1 teaspoon minced fresh garlic 2 1/2 pounds chicken wings, cut up Sauce: 16 ounces crushed pineapple, drained, reserve juice 1/2 cup honey 1 tablespoon cornstarch In large bowl stir together all marinade ingredients and cut up chicken wings. Marinate at least 1 hour. Heat oven to 425F. Place chicken wings and marinade on 15 x 10 x 1 jelly roll pan. Bake, stirring occasionally, for 50 to 60 minutes or until browned and fork tender. In 2 quart saucepan combine all sauce ingredients. Cook over medium high heat, stirring occasionally, until slightly thickened and heated through about 3 to 5 minutes. Cucumber Salad with Pineapple and Jalapeno 3/4 cup sugar 2/3 cup white vinegar 2 tablespoons water 1/2 teaspoon salt 1 cup peeled, cored, 1/3 inch diced, fresh pineapple 1 English hothouse cucumber, cut into 1/3 inch pieces 1 carrot peeled and cut into match stick size strips 1/3 cup thinly sliced red onion 1 tablespoon minced seeded jalapeno chili 1 head green leaf lettuce leaves separated 1 tablespoon sesame seeds toasted Bring first 4 ingredients to boil in heavy small saucepan, stirring until sugar dissolves. Simmer until reduced to 2/3 cup, about 4 minutes. Transfer syrup to large bowl and refrigerate until cold. Add pineapple to syrup. Cover and refrigerate 1 hour. Add cucumber and next 3 ingredients to pineapple mixture; stir to coat. Line plates with lettuce leaves. Spoon salad atop lettuce. Sprinkle with sesame seeds and serve. 6 to 8 servings. Brown Lentil Bake with Pineapple 2 tablespoons olive oil 2 large onions finely chopped 1 cup dried lentils cooked and drained 2 tablespoons chopped parsley 1 teaspoon herbes de provence 2 tablespoons soy sauce pepper 1/3 cup whole wheat bread crumbs 1 8 ounce can pineapple chunks or rings Preheat the oven to 350F. Heat the oil in a large sauce pan and saute the onion for 10 minutes until soft and lightly browned, stirring occasionally. Add the garlic, lentils, parsley mixed with herbs and soy sauce. Mash by hand or puree roughly in a processor until the mixture holds together. Season with pepper. Transfer to a shallow baking dish. Sprinkle with the crumbs. Bake for 20 minutes then remove from the oven. Carefully place the pineapple on top and bake for another 10 to 15 minutes until the pineapple is hot. Butterscotch Pineapple Upside Down Cake 2 cups all purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 12 ounce package butterscotch flavored morsels, divided 3/4 cup butter, softened, divided 2 8 ounce cans sliced pineapple, drained, reserving 3/4 cup juice 8 maraschino cherries 1 cup sugar 2 eggs Preheat oven to 350F. In medium bowl, combine flour, baking powder and salt; set aside. In 10 inch cast iron skillet over low heat, combine 1 cup butterscotch flavored morsels and 1/4 cup butter. Stir until morsels are melted and mixture is smooth. Remove from heat. Arrange pineapple with maraschino cherries inside the pineapple rings in skillet. In large bowl, combine sugar, remaining 1/2 cup butter and eggs; beat until creamy. Gradually beat in flour mixture alternately with reserved 3/4 cup pineapple juice. Stir in remaining 1 cup butterscotch flavored morsels. Pour over pineapple. Bake at 350F for 35 to 40 minutes. Immediately invert onto serving plate. Makes one cake. Calypso Grilled Pineapple 1/2 cup Worcestershire sauce 1/2 cup honey 1/2 cup butter 1/2 cup packed light brown sugar 1/2 cup dark rum 1 pineapple, cut into 8 wedges and cored vanilla ice cream To prepare sauce, combine Worcestershire, honey, butter, sugar and rum in 3 quart saucepan. Bring to a full boil over medium high heat, stirring often. Reduce heat to medium low. Simmer 12 minutes or until sauce is slightly thickened, stirring often. Remove from heat; cool completely. Brush pineapple wedges with some of the sauce. Place pineapple on oiled grid. Grill over hot coals 5 minutes or until glazed, turning an basting often with sauce. Serve pineapple with ice cream and remaining sauce. Pineapple Cheesecake 2 packages lady fingers 2 8 ounce packages cream cheese 20 ounce can crushed pineapple 1/4 cup sugar 16 ounces cool whip Line bottom and sides of 9 1/2 inch spring form pan with both packages of lady fingers. Put cream cheese; sugar and 1/2 can pineapple in bowl and mix with electric mixer about 1 1/2 minutes. Add the rest of pineapple and mix well. Fold in all of cool whip. Pour entire ingredients over lady fingers. Refrigerate 5 or 6 hours before serving. Leek Salad with Pineapple 1 leek stalk 1 red or green apple 9 ounces fresh pineapple chunks 2 tablespoons mayonnaise 2 tablespoons sour cream 1 tablespoon fresh parsley, chopped salt and pepper to taste Wash leek and cut into small rings; peel and core apple and cut into small slices; cut pineapple in small pieces. Mix sour cream, mayonnaise and seasons; mix with fruits and leeks and add parsley. Chill. Serves 2. Pineapple Upside Down Cake 1 cup packed brown sugar 1 20 ounce can pineapple rings 1 20 ounce can crushed pineapple 10 maraschino cherries 1/2 cup ground pecans 2/3 cup butter 1 boxed yellow cake mix Melt the butter and blend with the brown sugar, smooth into the bottom of a 9 x 13 inch baking dish, lightly sprayed with PAM. Arrange pineapple rings onto bottom of pan. Place a cherry in the center of the ring. Sprinkle with the pecans. Smooth the crushed pineapple over all. Make cake according to box. Spread batter over pineapple mixture. Bake at 350F for 40 to 60 minutes. Oven temperatures vary. Use pick test. When done immediately invert onto plate. Serve with whipped cream. Maple Poached Pineapple 1/4 cup pure maple syrup, more for serving 3 tablespoons rum, optional 16 ounces fresh pineapple chunks 1/2 cup plain lowfat yogurt Combine maple syrup and rum in a heavy nonreactive saucepan over medium high heat. Bring to a boil. Add pineapple and simmer 2 minutes. Stir and simmer another 2 to 3 minutes or until pineapple is tender. Serve poached pineapple with maple syrup and yogurt. Grilled Flank Steak with Pineapple and Roasted Shallots 1 1/2 pounds flank steak 1 cup unsweetened pineapple juice 1 cup crushed fresh pineapple 1/2 cup sliced red onion 1 tablespoon reduced sodium soy sauce 1 tablespoon red wine vinegar 2 tablespoons olive oil 1 lime, thinly sliced 3 tablespoons chopped fresh cilantro leaves 2 cloves garlic, minced fine 2 teaspoon minced jalapeno or to taste 1 tablespoon mild chili powder a few drops Tabasco sauce 1/2 cup beef broth 6 whole shallots, roasted and shredded, up to 8 Be sure that the grill is properly preheated and that the rack has been cleaned. Trim any visible fat from the flank steak and place it in a shallow dish. Add all of the remaining ingredients, except for the broth and roasted shallots. Turn the steak a few times to coat it evenly, then let it marinate for at least 2 hours or overnight in the refrigerator. When ready to grill, lightly rub the rods of the rack with a little vegetable oil and remove any excess with a clean cloth. Remove the steak from the marinade and scrape off any excess. Grill the steak on one side for about 6 to 7 minutes, then turn the steak and cook to the desired doneness. While the steak is grilling, transfer the marinade to a saucepan and bring it to a full boil. Add the broth and continue to simmer for another 5 minutes. Taste the sauce and add lime juice, Tabasco sauce or cilantro to taste if needed. Allow the steak to rest for about 10 minutes, then slice it thinly on an angle. Serve the steak topped with the sauce and sprinkle with the shallots. Makes 6 servings. Grilled Teriyaki Pork Chops with Pineapple Papaya Relish Marinade: 2/3 cup soy sauce 1/3 cup firmly packed light brown sugar 1/3 cup water 1/4 cup rice vinegar 3 garlic cloves, chopped fine 2 inch piece fresh low fat, peeled and chopped fine 6 1 inch thick rib pork chops, bones frenched by butcher if desired In a saucepan combine marinade ingredients and bring to a boil, stirring until sugar is dissolved. Cool marinade completely. Put chops in a large resealable plastic bag and pour marinade over them. Seal bag, pressing out excess air and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight. Pour marinade into a saucepan and boil 5 minutes. Grill chops on an oiled rack set about 4 inches over glowing coals 7 to 8 minutes on each side, or until just cooked through, basting with marinade during last 5 minutes of cooking. Serves 6. Ham and Pineapple Kabobs 1/4 cup unsulphured molasses 1/4 cup Dijon mustard 3 tablespoons vinegar or lemon juice 2 tablespoons Worcestershire sauce 1 teaspoon Tabasco pepper sauce 1 1/2 pounds cooked ham or ham steak cut into 1 1/2 inch cubes 3 1/2 cups fresh pineapple chunks Thoroughly combine molasses and mustard. Gradually stir in vinegar and Worcestershire sauce. Add Tabasco pepper sauce; mix well. Add ham cubes; let stand 1 hour. Alternate ham and pineapple on skewers; brush with sauce. Place on grill about 4 inches from heat. Grill 20 minutes, turning occasionally and brushing with sauce. Serve with remaining heated sauce. 6 servings. Pineapple Pork Chops 4 pork chops 8 ounce medium noodles 2 tablespoon pineapple butter 1/2 cup chicken broth 1/2 cup dry white wine 1 teaspoon flour 1 medium onion salt ground black pepper 1 tablespoon poppy seeds 8 ounce can pineapple rings Salt and pepper pork chops. Saute on medium heat with one tablespoon pineapple butter until golden brown. Mix chicken broth with flour, add to pan with white dry wine. Top chops with thinly sliced onions, simmer for 45 minutes or until tender. Cook noodles in salted water, drain and return to pot with 1 tablespoon pineapple butter and mix in poppy seeds. Top chops with pineapple slices and heat through. Serves 4 Marinated Pork Loin 1 boneless pork loin 1 whole pineapple, peeled and cut into cubes 1 cup brown sugar 1/4 cup rum Put the pineapple into a blender. Add brown sugar and rum. Blend it all until the pineapple is pureed, cover the pork loin with the mix; be sure to use a non metallic pan, or a gallon size ziploc bag. Let it sit for a day or two in the refrigerator. Cut the loin into thick slices and grill. May be broiled until done also. Pineapple Beef Stir Fry 1 pound beef flank or boneless top sirloin steak, cut into strips Steak Sauce 1 tablespoon cornstarch 2 tablespoons vegetable oil 1 8 ounce can pineapple chunks, drained, reserving 1/3 cup juice 1/2 cup minced green onion hot cooked rice Mix beef, steak sauce and cornstarch until well coated. Drain beef, reserving steak sauce mixture. Cook and stir beef strips in hot oil in large skillet for 3 to 4 minutes. Add pineapple chunks, onion, reserved pineapple juice and steak sauce mixture; heat to a boil. Reduce heat and simmer 1 minute. Serve over rice. Serves 4. Pineapple Beef Kabobs 2 20 ounce cans pineapple chunks, undrained 1/2 cup brown sugar, firmly packed 2/3 cup cider vinegar 2/3 cup catsup 1/4 cup soy sauce 2 teaspoon ground ginger 1 1/2 teaspoon liquid smoke 3 pounds boneless sirloin tip roast, cut into 1 1/2 inch cubes 1/2 pound fresh mushroom caps 2 small onions, quartered 2 medium size green peppers, cut into 1 inch pieces Drain pineapple, reserving juice. Combine pineapple juice and next 6 ingredients, mixing well; pour into a large shallow dish. Add meat; cover and marinate overnight in refrigerator. Drain meat, reserving marinade. Pour marinade into a saucepan; bring to a boil. Add mushrooms; reduce heat and simmer, uncovered, for 10 minutes. Drain, reserving marinade. Set mushrooms aside. Using 6 to 8 skewers, alternate pieces of meat, pineapple chunks, mushrooms, onions and green peppers. Grill kabobs over medium hot coals for 10 to 15 minutes, or until desired degree of doneness, brushing frequently with marinade. Pineapple Cake with Cream Cheese Ginger Frosting Cake: 2 eggs 1 20 ounce can crushed pineapple in juice 2 cups flour 1 cup sugar 1 cup brown sugar 2 teaspoons baking soda 1 cup walnuts -- chopped Frosting: 1 3 ounce package cream cheese 1/4 cup butter 1 teaspoon vanilla 2 cups powdered sugar 1/2 teaspoon ginger Combine all cake ingredients and pour into an ungreased, 13 x 9 inch Pyrex pan. Bake at 350F for 45 to 50 minutes. Combine frosting ingredients and spread on cooled pineapple cake. Serves 12. Pineapple Cream Cheese Ball 2 8 ounce packages cream cheese 8 ounce can crushed pineapple 1 cup walnuts 1/2 cup green pepper 1/2 cup onion Leave cream cheese on counter to soften. Drain pineapple very thoroughly. Chop walnuts, onions and green pepper finely. When cream cheese is softened, add all ingredients, mix well and form into ball. Refrigerate until cream cheese is firm again. This spread goes well on crackers, bagels, celery and other veggies or Triscuits. For a party, you can dress this recipe up by cutting the top off a large pineapple, forming the cream cheese ball into an oval, putting the pineapple top onto the cream cheese oval so that it looks like a pineapple and slicing or chunking the remainder of the pineapple as nibbles or garnish around the cheese ball. Cream Cheese and Pineapple Dip 1 8 ounce package cream cheese, softened 2 cups crushed pineapple, drained with juice reserved 1 teaspoon onion powder 2 cloves garlic, peeled and crushed In a medium bowl, mix together cream cheese, crushed pineapple, onion powder and garlic. Mix in reserved juice from pineapple as desired. Chill in the refrigerator until serving. Makes 3 cups. Pineapple Cream Cheese Delights Filling: 1 cup crushed pineapple with juice 1 cup granulated sugar 2 1/2 tablespoons cornstarch 1 tablespoon butter 1 cup water Cookie: 2 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/8 teaspoon soda 2/3 cup butter or margarine 1 3 ounce package cream cheese, softened 1 cup granulated sugar 1 egg 1/2 teaspoon lemon juice 1 teaspoon finely grated lemon peel Icing: 1 cup powdered sugar 2 tablespoons butter, room temperature 1 teaspoon vanilla 2 tablespoons orange juice concentrate Make the filling: Combine crushed pineapple with juice, sugar, cornstarch, butter and water in saucepan. Cook, stirring until thickened. Remove from heat and let cool. Make the cookies: Combine flour, baking soda, salt and sugar; set aside. Beat butter, cream cheese and sugar until light and fluffy. Add egg, lemon juice and lemon peel. Add dry ingredients. Cover and chill for 15 to 30 minutes. Preheat oven to 350F. Lightly grease baking sheet. Use a fourth of the dough at a time, keeping the remainder refrigerated. Roll to 1/8 inch thick on a flour surface. Cut into 2 inch rounds. Place half of the rounds on baking sheet. Place about 1/2 teaspoon of filling in the center of cookies. Cover cookies with the remaining cookie rounds and seal the edges. Bake 8 to 10 minutes or until edges are lightly browned. Remove to wire rack and let cool completely. Make icing: Sift powdered sugar. Cream in the butter. Add vanilla and orange juice concentrate. If icing is too thin, add more powdered sugar; if too thick, add more orange juice. Drizzle over cooled cookies. Fruit Index | Recipe Index | Home
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Recepti, Torte, Kolači, Zdrava Hrana Mus u dve boje Za 10 porcija potrebno je: 1,5 kg svežih jagoda, 2 žumanca, 2 kašike soka od ceđenog limuna, 1 kašika želatina, 6 kašika ključale vode, 125 g kristal šećera, 2 kašike ruma, 2 čaše slatke pavlake. Jagode operite, nekoliko ostavite za dekoraciju, a ostale izgnječite. Ubacite u blender zajedno sa želatinom i limunovim sokom i umutite u pire da dobijete glatku kremastu smesu, pa odložite u frižider. Polako sipajte ključalu vodu, pa ponovo umutite i ostavite da se ohladi na sobnoj temperaturi. Žumanca umutite zajedno sa šećerom, dodajte rum i mutite još minut. Sipajte umućena jaja u čaše do polovine i ostavite da se dobro ohlade. Zatim dodajte krem od jagoda, dekorišite svežim jagodama, koje možete da zakačite i za posudu, a možete da pospete i mrvicama čokolade. Ostavite u frižideru nekoliko časova pre posluženja. Cappuccino torta Priprema biskvitnog tijesta Tamnu čokoladu razlomite na kockice pa ju zajedno sa maslacem rastopite u lončiću na pari. Rastopljenu čokoladu i maslac ostavite da se ohladi na sobnoj temperaturi. Jaja tucite električnim mikserom s metlicama pri najvećoj brzini dok ne dobijete pjenastu smjesu. Vanilin šećer pomiješajte sa šećerom i soli pa postepeno dodavajte istučenoj smjesi od jaja i miješajte još 3 minute. Prašak za pecivo pomiješajte sa pšeničnim brašnom i prahom za cappuccino pa prosijte na masu od jaja i umiješajte električnim mikserom pri najnižoj brzini. U smjesu na samom kraju pažljivo dodajte ohlađenu smjesu od maslaca i čokolade i promiješajte. Pečenje biskvitnog tijesta Kalup za torte promjera 26 cm obložite masnim pek papirom. U kalup ulijte pripravljenu smjesu za biskvitno tijesto i poravnajte. Pećnicu prethodno zagrijte na 180°C pa tortu stavite na pečenje oko 30 minuta. Ispečeno biskvitno tijesto iskrenite na rešetku za kolače koju ste obložili pek pairom i ostavite biskvit da se ohladi na sobnoj temperaturi. Od ohlađenog biskvita odvojite pek papir pa biskvit vodoravno prerežite. Ledeni kuglof od jagoda Oduševite goste i ukućane ukusnim, ledenim parfeom od jagoda neobičnog oblika koji se krajnje jednostavno priprema. Potrebno je: 600 g jagoda, 150 g slatke pavlake, 100 g krem-sira i 200 g šećera u prahu. Priprema: Operite i očistite jagode, najlepše sačuvajte za dekoraciju a ostatak izmiksajte sa šećerom. Dodajte slatku pavlaku i krem-sir, energično promešajte da se sastojci sjedine, a parfe bude vazdušast. Preručite u kalup za kuglof, pažljivo obložen providnom folijom, i čuvajte u zamrzivaču najmanje dva sata. Neposredno pre služenja kalup nekoliko minuta potopite u posudu sa hladnom vodom i parfe pažljivo preručite na poslužavnik. Rupu u ovom ledenom kuglofu napunite, ukrasite preostalim jagodama i služite. Punjeni grepfrut POTREBNO JE 2 grejpfruta, 2 kivija, 2 banane, pola konzerve ananasa, jabuka, 2 belanca, 80 g šećera u prahu, rum PRIPREMA Dva grejpfruta podelite na pola, izvadite iz njih srca i izrežite ih kao na slici. Iseckani kivi, banane, ananas i jabuku dobro promešajte, pomešajte s rumom i stavite u koru od grejprfuta. Od belanaca i šećera napravite šlag i stavite ga na voće. Stavite ga u rernu dok šlag ne dobije smeđu boju. Šareni štapići POTREBNO JE 400 g belog pilećeg mesa, 2 tikvice, 2 crvene paprike, nekoliko kolutova ananasa, 2 kašike pavlake, 3 kašike maslinovog ulja, ruzmarin, so, biber PRIPREMA Meso isecite na kocke i prelijte marinadom od ulja, pavlake, soli, bibera i ruzmarina. Ostavite tako da stoji najmanje pola sata. Marinirano meso ređajte na štapić naizmenično s kolutovima tikvica i parčadima paprike i ananasa. Ražnjiće pecite na roštilju ili u gril tiganju. Sarmice od zelene salate Potrebno je: 4 lista crvenog radiča, 4 lista obične zelene salate, 4 lista reckave, zelene salate, 300 g zelja, 200 g pirinča, 30 g struganog parmezana, 4 kašike maslinovog ulja i so. Priprema: Pirinač isperite u nekoliko voda dok poslednja voda ne bude sasvim bistra, pa ga kuvajte 15 minuta u ključaloj slanoj vodi, ocedite i malo ohladite pod mlazom hladne vode. Ohlađeni pirinač preručite u posudu, dodajte strugani parmezan i 2 kašike ulja, pa sve dobro promešajte. Zelju uklonite drške, kuvajte 5 minuta u ključaloj slanoj vodi, ocedite, iseckajte, pomešajte sa pirinčem i posolite po želji. Jedan po jedan list radiča i zelene salate prelijte vrelom vodom i pažljivo ih obrišite čistom kuhinjskom krpom. Položite po kašiku mešavine pirinča i zelja na sredinu svakog lista, formirajte sarmice i ređajte ih u pleh obložen kolačarskim papirom. Prelijte ostatkom ulja i pecite 5 minuta u rerni zagrejanoj na 200 stepeni. Tortilja sa mladim krompirom Potrebno je: 300 g zelenih papričica, 250 g mladog krompira, glavica luka, 3 struka mladog luka, 6 jaja, vršna kašika prezli, kašičica slatke paprike u prahu, pet-šest listova bosiljka, 5 kašika maslinovog ulja i so. Priprema: Mladi krompir operite, prepolovite i pržite na ulju 20 minuta da dobije zlatno-žutu boju. Dodajte očišćen i iseckan mladi luk, poklopite i pržite još pet minuta. Papričice operite, uklonite im drške i semenke i iseckajte na dva-tri dela, pa dodajte krompirima, posolite, promešajte i dinstajte još pet minuta. Posebno umutite jaja sa slatkom paprikom, prezlama i seckanim bosiljkom. Posolite, dodajte krompirićima i pecite po pet minuta sa obe strane. Kada je tortilja pečena, pažljivo je preručite na poslužavnik, sačekajte da se malo ohladi, isecite na kriške i servirajte. Prolećni ručak Potrebno je: 600 g jagnjećeg mesa od plećke, 20 mladih šargarepica, 12 rotkvica, 12 strukova mladog luka, 150 g mladih mahuna graška, 2 paradajza, 2 čena belog luka, pola veze peršuna, pola veze majčine dušice, 2 lista lorbera, 3 dl povrtnog bujona iz kocke, 4 kašike maslinovog ulja, malo brašna, so i biber. Priprema: Na vrelom ulju propržite cele, oljuštene čenove belog luka, zatim ih izvadite, dodajte komade jagnjetine, propržite sa svih strana, pospite s dve-tri kašike brašna i pržite još dva-tri minuta uz stalno mešanje. Dodajte oljušten paradajz isečen na kockice, posolite, pobiberite, prelijte ranije pripremljenim povrtnim bujonom, dodajte začinsko bilje vezano u jednu vezu i kuvajte. Kada tečnost proključa, smanjite temperaturu i kuvajte 30 minuta. Dodajte oljuštene šargarepice, očišćen i na nekoliko delova isečen mladi luk, polutke očišćenih rotkvica i kuvajte još 30 minuta. Za to vreme mahune mladog graška kuvajte osam minuta u ključaloj slanoj vodi, ocedite, dodajte u mešavinu koja se krčka i sve zajedno kuvajte još pet minuta. Sklonite s ringle, uklonite vezu začinskog bilja i servirajte toplo. Višnja torta POTREBNO JE ZA KORU 5 jaja, 200 g mlevenog badema, 80 g maslaca, 80 g šećera, kesica burbon vanilin šećera, 2 kašičice praška za pecivo, 2 kašike soka od pomorandže, 200 g čokolade za kuvanje ZA FIL 250 ml slatke pavlake, 100 g bele čokolade, 150 g šećera u prahu, 200 g zamrznutih višanja ZA GLAZURU 100 g čokolade za kuvanje, 50 g maslaca, narendana čokolada PRIPREMA Šećer, vanilin šećer i maslac penasto umutite. Dodajte žumanca, bademe, prašak za pecivo, sok od pomorandže i rastopljenu čokoladu. Na kraju lagano sastavite s čvrstim snegom od belanaca. Smesu izlijte u podmazan i brašnom posut kalup. Pecite 50 minuta na 180 stepeni. Za fil dobro umutite slatku pavlaku sa šećerom u prahu. Zatim sipajte prohlađenu rastopljenu čokoladu. Ohlađenu koru prepolovite, na donju rasporedite odmrznute višnje, premažite filom od slatke pavlake, te pokrijte drugom korom. Za glazuru rastopite čokoladu na pari i sastavite s omekšalim maslacem. Tortu prelijte glazurom i pospite rendanom čokoladom. Još članaka... Ko je Online