December 13, 2011
Pineapple cookies For the cookie: 1/2 cup butter, softened 1 cup white sugar 2 eggs, beaten 2/3 cup crushed pineapple in heavy syrup, well drained 1 teaspoon vanilla 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 teaspoon baking powder 2 cups all-purpose flour 1 cup coconut For the icing: 1 1/2 cups confectioner's sugar 2 teaspoon butter, softened ...
September 21, 2012
These pineapple swordfish kebobs are loaded with color and flavor. This also gives you a recipe that's easy on your wallet, your waistline and your time. I prefer swordfish, but you can substitute chicken, pork, beef, shrimp or simply go vegetarian with this dish. The keys to this recipe are the simple ingredients put together on sticks that are marinated in General Tso's sauce just before grilling. Be sure to cut all ingredients to the same size and pre-cook tough cuts of steak so they do not under cook while your veggies slowly carbonize on your grill. If you prefer to make up your own marinade, then try a 1 tablespoon of soy, 1 cup of orange juice and 1 tablespoon of honey mixed together.
September 30, 2008
PINEAPPLE UPSIDE-DOWN CAKE Start to finish: 1 hour (20 minutes active) 3 tablespoons butter 1/2 cup light brown sugar 9 slices canned pineapple in juice, drained 5 maraschino cherries 1 1/2 cups sifted all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup vegetable shortening 2/3 cup sugar 1 large egg 3/4 teaspoon vanilla extract 2/3 cup milk Preheat the oven to 350 degrees. Place the butter in an 8-by-8-inch pan and place in the oven to melt.
October 20, 2009
Vickie Nichols of Largo, Fla., was seeking a restaurant's recipe for Texas Tornado Cake, noting that the dessert had crushed pineapple in it and a coconut topping. Anne Bryant of Sun City Center, Fla., sent a recipe -- but not the restaurant recipe. This is a very easy recipe to make, suited to any skill level. When I first read this recipe, I realized there's no fat in it, meaning no butter or oil, and there's no vanilla. Well, the lack of butter or oil didn't affect the taste, but I did miss the vanilla.
July 6, 2012
The pineapple was once a very lonely fruit sent over to the mainland from Hawaii. James Dole canned his heart out but realized that many homemakers and cooks had no idea what to do with this product. So he had to create some recipes for a fruit he already introduced to the marketplace. The addition of the mango into this recipe adds a nice touch of color and mellowness to the pineapple to really round out this soup. If you don't like the mango, try kiwi, strawberries, fresh peaches or simply up the amount of pineapple.
January 22, 1997
Elementary Wednesday - spaghetti or lasagna, tossed salad, roll, pineapple gelatin and milk Thursday - turkey submarine, noodle soup, carrot and celery sticks, banana and milk Friday - cheese bun, broccoli salad, apple, rice crispy treat and milk High School Wednesday - spaghetti or lasagna, tossed salad, roll, pineapple gelatin and milk tray - tuna salad sandwich, broccoli soup, tossed...
June 24, 2009
Sweet 'n sour o Cost per serving is $3.15 for 6 servings and $2.37 for 8 servings using chicken. Prices are from Weis Markets at the intersection of Dual Highway and Eastern Boulevard. 1 cup brown rice 2 cups water 1/2 teaspoon salt 2 tablespoons vegetable oil 1 medium onion, chopped 2 celery stalks, chopped 2 tablespoons brown sugar 3 tablespoons lemon juice 1 tablespoon soy sauce 1/2 teaspoon garlic salt 14-ounce can pineapple bits in natural juice 8-ounce can tomato sauce (not spaghetti sauce)
October 22, 2006
2 (8-ounce) packages cream cheese 1 (11-ounce) can crushed pineapple, well drained 1/4 cup chopped green pepper 2 tablespoons chopped onion 1 teaspoon salt 2 tablespoons chopped nuts or minced parsley (optional) Combine first 5 ingredients with hands until blended. Form into a ball. Roll ball in chopped nuts or parsley. Chill. - Courtesy of Cindy Russell
July 20, 2012
I bought a pineapple at the grocery store, and the process of preparing it for dinner brought back a flood of memories. Suddenly I wasn't standing in my kitchen, but in a stark mission compound in San Jose, Costa Rica, helping to prepare a noonday meal. Two women worked alongside me. One was young and petite. The other was mature and large. Neither of them spoke much English. Everything was in Spanish, even the words on the microwave. Cooking together was interesting.