Hi All! Not sure if anyone is still out there connected to this thread, but thought I would try. =) My family loves the good old Strawberry Rhubarb freezer jam that uses jello, I love it, too. My problem is, I try to make enough of it to last us all year (they love it that much!), but I dont' want to use that much freezer space. I have tried a couple of recipes this year, water bath recipes, that have not set up. One I was afraid may not have had the right ingredients to be a jar jam, since it didn't set up, so after a few hours, I threw it in the fridge to use as syrup. Low and behold it set. =) So, I found another and tried it. It didn't set either. (What is the longest it should take to set up?) 12 c rhubarb 3 Tbs pectin (powdered) 3 c sugar lime juice cubes (2 or 3?) dash red food color Put sugar on diced rhubarb and let it sit overnight to suck water out. Cooked and reduced it for about 15 miutes with lime juice, and added pectin near end. My recipe is homemade so your mileage may vary. Rhubarb is high acid, though, so it should be safe enough. >>> I like the look of the above recipe very much (it is from further up in this thread), it has very little sugar, doesn't require much in the way of other fruit (I'm trying to be as frugal as possible) and is said to set up. My question is this. Can I use one of my recipes that has not set up, just add commercial pectin to it? (I do like the flavor, just want it to set.) If so, how do I figure out how much pectin to add? I'm new to the jam canning process, and don't have much for local resouces, so I appreciate all the help I can get. Thanks! Gabi

I have to go to work...will try to work on this from there...or when I get home. Nancy

-------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by bri29 (My Page) on Thu, Jan 22, 09 at 20:24 There's a Good Eats episode on Ginger on my DVR right now. I'll check it out and see if there's anything good in there! I've not really cooked with ginger much, so I don't have a whole lot to bring to the table on this challenge. I'll see if I can come up with something and turn it into a T&T recipe. Bri -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by jcrowley99 (My Page) on Thu, Jan 22, 09 at 21:20 Sigh, I am another person who is not fond of ginger. I'll peek back to see what everyone makes though, and to see what the next cookalong ingredient is. Interestingly enough, even though I don't like ginger, the only soft drink I like is gingerale. Does it count if I make something with that? My husband likes ginger, he also loves curry, and I've never tried a curry I like. I guess opposites do attract. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by karigraphy (My Page) on Fri, Jan 23, 09 at 1:25 I love ginger, especially the pickled ginger served next to sushi. Yum. One of my favorite ginger recipes came from my mother. She won the chicken portion of a BBQ contest with this recipe. My kids and DH enjoy it, too. GINGERED BARBEQUED CHICKEN BREASTS from Mom 1/2 C. ketchup 3 T. worcestershire sauce 2 T. peanut oil 1 T. honey 1-1/2 t. grated fresh ginger 1/2 t. dry mustard 1/2 t. chili powder 3 chicken breasts, approximately 1 pound She used the recipe as a BBQ sauce for chicken cooked on the grill. If baking in an oven: Preheat oven to 350 degrees. Wisk all the ingredients together. Season chicken with salt and pepper. Brush half the sauce on top of the chicken. Bake for 20 minutes. Brush remaining ingredients, bake for 20 more minutes. I'm looking forward to trying some of the other recipes here, too. The first one I cut and pasted was the Japanese Chicken Noodle Bowl. Sounds like something I would love but only have had in a restaurant. Kari -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by sheshebop (My Page) on Fri, Jan 23, 09 at 8:42 OK, I needed a simple recipe, and Sharon's pic of her Salmon with Marilyn's marinade really did it for me. I will definitely be making that marinade. However, I am going to use pork instead of salmon. I love salmon, but hubby is wishy washy. I can't get great salmon here. Therefore, I will make a marinated pork tenderloin. Still thinking about the salads. And Sharon, a picture truly IS worth a thousand words. Sher -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Jan 23, 09 at 9:01 Jcrowley you might try that gingerale marinated pork loin recipe I put a link to above. I mixed the gingerale with a bottled marinade and it was easy peasy and didn't taste overwhelmingly spicey, (or believe me, my dad would NOT have eaten it when I fixed it). I am another person who prefers gingerale to all other soft drinks. People know when I'm around they need to get gingerale--it's what I mostly drink. Nowdays I have to do diet gingerale. Here are two appetizer recipes I found while rummaging around my recipe box for something to serve. I am having so much trouble coming up with a dinner menu. Fish or any type of seafood is the logical choice to go with ginger carrot soup, but BF doesn't do fish. I may try Kari's mom's marinade on chicken drumsticks. Gingered Crostini and Pepper Spread (I got this out of some healthy living flyer from my health insurance company ages ago) 1/2 TBLSP olive oil (1.5 tsps.) 1 small jalepeno pepper, minced 1 tsp. mustard seeds 1 oz. package dried tomatoes or 12 dried tomatoes halves chopped 1/2 cup water 2 roasted red bell peppers, chopped 3 TBLSP chopped fresh basil or 1.5 tsp. dried basil 2 TBLSP fresh parsley (I think cilantro would be fab with this) Minced fresh ginger salt and pepper to taste Toast mustard seeds in oil until they pop. Add jalepeno, dried tomatoes and water. Cover and cook until tomatoes are plump. Remove from heat. In a food processor, process roasted pepper to rough puree. Add tomato mixture, process until smooth. Add seasonings. Crostini: preheat oven to 375. Cut 24 slices rustic style bread or baguette. Sprinkle with minced ginger root and parsley. Drizzle with olive oil Bake 8-10 min. Orange Hummus (I think this comes from the cookbook "Enchanted Broccoli Forest" by Mollie Katzen) 3 cups cooked chickpeas 1/2 cup orange juice 1/4 cup tahini 1 1/2 - 1 3/4 tsp. salt (optional) 1-2 TBLSP cider vinegar 3 med. cloves garlic, crushed 1-2 tsp. tamari sauce 1/4 tsp. each: cumin, corriander, ginger, dry mustard, tumeric, paprika Combine all ingredients together in a food processor and process until smooth. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Fri, Jan 23, 09 at 14:35 There's a brunch dish that I've wanted to try for years - "Indian Scrambled Eggs with Fragrant Rice and Minted Tomato Sauce" and I think this thread has inspired me to make it next weekend. There's onions and fresh ginger in the sauce, lentils and curry powder in the rice, and ginger and scallions in the eggs, plus many other spices. It will either be fantastic or disastrous so I'll wait to post the recipe in case it's the latter. A ginger recipe I use often is one posted in 2001 by Linda in Tennessee for a Japanese steakhouse - type ginger salad dressing. I like ginger dressing and it's the best I've tried. BENIHANA GINGER SALAD DRESSING 1/2 cup minced onion 1/2 cup peanut oil 1/3 cup rice vinegar 2 Tbs. water 2 Tbs. minced fresh ginger 2 Tbs. minced celery 2 Tbs. ketchup 4 tsp. soy sauce 2 tsp. sugar 2 tsp. lemon juice 1/2 tsp. minced garlic 1/2 tsp. salt 1/4 tsp. pepper Combine all ingredients in a blender. Blend on high speed for about 1 minute or until all of the ingredients are well pureed. These beans from Mollie Katzen's "Vegetable Heaven" have the flavor of Jamaican spice mixtures and can be made with either dried or canned beans. We eat this as a main dish rather than a side dish. FIRECRACKER RED BEANS (6-8 servings) 2 Tbs. olive oil 3 cups finely minced onions 2 Tbs. minced fresh ginger 2 tsp. fennel seeds 2 Tbs. minced garlic 1/2 tsp. allspice 1 tsp. dried thyme 1 1/2 to 2 tsp. salt 1 cup dry sherry 2 Tbs. prepared mustard 1/4 cup ketchup 1 tsp. minced chipotle chiles 1 cup water 1/4 cup almond butter 2 Tbs. brown sugar 1/2 cup boiling water About 6 cups cooked small red beans or kidney beans (3 or 4 15-ounce cans, rinsed and drained) Wedges of lime Heat the oil in a large, deep skillet or Dutch oven over med-high heat. Add the onion, ginger, and fennel seeds, and saute for about 5-10 minutes. Turn the heat down to medium, add the garlic, allspice, thyme and 1 1/2 tsp. salt. Cover and cook over medium-low heat for about 3 minutes. Stir in sherry, mustard, ketchup, chipotles and 1 cup water. Cover and cook for another 10 minutes. Place the almond butter and brown sugar in a small bowl. Add the boiling water and mash with a spoon until it becomes a uniform mixture. Stir this into the sauce and cook uncovered over low heat for about 5 minutes. Preheat the oven to 325 degrees. Place the beans in a 9 X 13 inch baking dish or equivalent casseerole, and pour in all the sauce. Cover with tight-fitting lid or foil and bake for 1 hour. Remove the pan from the oven and let it sit for about 15 to 20 minutes, still tightly covered, so the beans can continue to absorb the liquid. Serve hot or warm, with squeezable wedges of lime on the side. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by gellchom (My Page) on Fri, Jan 23, 09 at 16:40 LOL! I meant "2-3 pears." Sorry! -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by prairie_love (My Page) on Fri, Jan 23, 09 at 17:02 Well, shoot! What am I going to do with all the pears I've peeled (thought I should get a head start on the peeling, paring, coring)?? LOL -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by jcrowley99 (My Page) on Fri, Jan 23, 09 at 21:42 lpinkmountain, Thanks for bringing that pork loin recipe to my attention. I missed that when I was reading through the thread. Did you use the whole bottle of Soy Vej? Did you still use the chopped onion? I think I can do that recipe! Yeah. I do have problems with using the marinade as a sauce, but that was another thread! Joanne -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Sat, Jan 24, 09 at 10:32 I mixed the marinade and the gingerale until I had enough to cover the pork loin halfway. I marinated it about 8 hours on one side and about 8 on the other. (I put it in before I went to bed and then turned it in the morning). As for a cooked marinade, yeah, I know that is controversial, but I boiled it for a good half hour to reduce it, so I didn't have a problem with it. To me, it was yummy. And me being mostly vegetarian, if I felt any hesitation about a meat product I would not serve it. You could always throw out the marinade and make some more by mixing fresh gingerale and Soy Vey (or any other kind of bottled marinade, or even use the ingredients in the recipe, they sound fab to me), and then reducing it to a sauce. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Jan 25, 09 at 7:55 Too many ginger recipes to try so I made the first one on Friday - Chinatown Soy Sauce Chicken from Molly O' Neill's New York Cookbook. I used a double sided fryer breast instead of the whole chicken. The only other change I made was to use 1/2 a star anise instead of a whole one. Even with a half, the anise flavor predominated so I would only use one pod next time. The ginger and garlic permeated the meat and the broth was not overpowering, despite having so many strong flavors. Sides were plain white rice with toasted pecans and fresh spinach sauteed in sesame oil and dressed with rice wine, lemon juice, and light soy sauce (recipe from the same book). It was a nice light ginger-accented meal and the taste was definitely better than my photography. LOL CHINATOWN SOY SAUCE CHICKEN 1 star anise 3/4 cup soy sauce 1/3 cup packed dark brown sugar 1/4 cup dry sherry 1 Tbs. honey 3 cloves garlic, minced 3 slices fresh ginger, smashed 1 chicken (3 1/2 to 4 lbs.), well rinsed and patted dry In a nonreactive pot large enough to hold the chicken snugly, gently boil 1 cup water and the star anise, covered, for 20 minutes. Remove and discard the star anise. In a small bowl, mix the rest of the ingredients except the chicken, and add the mixture to the pot. Cover and bring to a boil; then reduce heat, cover and simmer for 5 minutes. Add the chicken, laying it on its side, and bring the liquid back to a boil. Cover and turn the heat to low. Simmer, basting frequently, for 15 minutes. Turn the chicken to the other side and simmer, basting frequently, for another 15 minutes. Turn once more, this time breast side up, and cook until golden brown, 15 minutes more. Remove the chicken and let cool to room temperature. Strain and reheat the cooking liquid and serve a drizzle over the carved chicken. Serves 4 -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Sun, Jan 25, 09 at 9:15 The original recipe has you cooking a whole chicken for only 45 minutes?! -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Jan 25, 09 at 11:13 Yes, but I think the key word is "snugly" because the cooking liquid should cover the chicken about halfway up the sides. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Sun, Jan 25, 09 at 11:22 It would have to be a scrawny little whole chicken to simmer for 45 minutes and be done. I think you were wise to go with the whole breast. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Jan 25, 09 at 13:24 Christine, I wouldn't have been worried even if I'd used a whole chicken. I've made many recipes from "The New York Cookbook" with good results following the directions as written. With a book which won both the Julia Child/IACP and James Beard awards and specifically stated in the preface that every recipe was made and tested by either the author or one of her four assistants, I'd try the recipe before criticizing it. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Sun, Jan 25, 09 at 13:47 I think of this forum as place for the free flow of ideas about cooking. My comments were not meant personally, as I think is clear. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Sun, Jan 25, 09 at 15:26 I do see that this thread is just for amassing recipes that use ginger, and not discussing each one. My original question actually was to find out if something was left out; it was for information. Then once we were discussing it I just said one more thing. I probably would not have said it about anything but chicken. It's so important for safety to cook chicken long enough. Most people here know to always check, and not go by the time in recipes, but not everyone is equally experienced. Tone of voice is missing in posts, so what sounded good-natured in my mind may have struck others differently. I know I sometimes think there's too much criticiam in some posts, and if I seemed to be doing that, I regret it. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sun, Jan 25, 09 at 16:09 With so many good recipes already posted, I'm still not sure what I'm going to make next Saturday. But I got a new hunk of ginger.... By the way, what is a hunk of it called? Nancy -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by trsinc (My Page) on Sun, Jan 25, 09 at 18:28 I always call it a hand, but that's for the whole thing. You have part of a hand. That's my own personal vocabulary... lol, I don't know if that's accurate. I cut mine up and freeze it so I always have some available. Lars gave me that tip. It's much easier to pound into a paste after it has been frozen and thawed. Thanks Lars! This has been fun! I don't know what I'm going to make yet either but I'm getting there. I think two weeks is just the right amount of time to research, think, then shop and make. Kind of like looking forward to a holiday dinner. :) -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by sheshebop (My Page) on Sun, Jan 25, 09 at 20:06 Cloudy, I, for one, did not read your comment as a negative. I thought you brought up a valid point, and then complimented the posted for making a wise choice. Hmmmm. I did not read any unpleasant tone at all. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Tue, Jan 27, 09 at 18:52 I'm ready. I picked Ina's Indonesian Ginger Chicken. It looks yummy. I also went out looking for the Gingerbread liqueur that I found over the holidays. It is seasonal but they still had a few bottles. I will be drinking gingerbread cookies for dessert. Gingerbread cookie 1 part gingerbread liqueur 1 part vodka 2/3 part kahlua 1 part 1/2 & 1/2 Shake with ice and strain into a graham-cracker rimmed martini glass. Yum!! -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Jan 27, 09 at 19:26 I'm having to totally revamp my menu due to not being in the mood to entertain and having a ton of food to use up in the fridge. I made soup this past weekend so I'm afraid I am "souped out" this week, so the ginger carrot soup is out. Here's what I'm likely making. Moroccan Vegetable Tagine from Mark Bittman's "How to Cook Everything Vegetarian." It has ginger in the spice mix, I'll post when I can. Then I have roasted eggplant/red pepper dip to use up which I will probably mix with leftover ricotta and feta and some chopped kalamatas and serve as baked pasta. Then a romaine salad with a ginger dressing. If I'm in the mood for wine I have leftover merlot, so no ginger drinks, darn it. But I may have to get some of that gingerbread liqueur for the future! No dessert either. Without company there is no sense in me making anything sweet, I can't eat it up on my diet. If I end up wanting something sweet I have store bought ginger cookies. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by trsinc (My Page) on Tue, Jan 27, 09 at 20:37 I keep changing my mind. I'm going to make this some day, at least, if not for the cook along. Although I'm not interested in the carrot and potato spaghetti at the end. HERB CRUSTED CHICKEN PAILLARD WITH HONEY- LEMON GRASS GLAZE Ming Tsai 6 (6-ounce) chicken breasts skin-on (2 for leftovers) 1/2 cup chopped flat parsley 1/4 cup chopped cilantro 6 scallions, sliced 1/8-inch Salt and black pepper to taste Canola oil to cook Wrap the chicken in plastic and pound very thin. Season with salt and pepper. Mix the herbs together on a plate and dredge the chicken with the herbs. In a hot skillet coated with oil, pan sear the chicken golden brown on both sides, about 3 minutes a side. HONEY-LEMON GRASS GLAZE: Canola oil to cook 6 lemon grass stalks, finely minced, white part only 1 tablespoon minced ginger 1 large shallot, minced 1/2 cup Riesling or Gewurztraminer wine Juice and zest of 1 lemon 2 cups chicken stock 2 tablespoons lychee honey 1 tablespoon butter Salt and black pepper to taste In a medium-hot, non-reactive sauce pan, lightly coat the pan and sautee the lemongrass, ginger and shallots until soft, about 5 minutes. Season with salt and pepper. Deglaze with wine and reduce by 80 percent. Add the juice, stock and honey and reduce by 50 percent. Whisk in the butter and check for seasoning. Puree with a hand blender to a smooth consistency. CARROT AND POTATO SPAGHETTI: 2 large carrots, peeled, cut into spirals with a turning slicer 1 large potato, peeled, cut into spirals with a turning slicer 1/2 teaspoon ground cumin 2 tablespoons butter Salt to taste In a large non-stick skillet, add butter and melt on medium-low heat. Add carrots and potato and sautee. Season with cumin and salt. Cook until soft, about 10 minutes. Keep heat on medium-low or the potatoes could burn. PLATING Place a small pile of the 'spaghetti'. Hide with chicken paillard and glaze the top with the sauce. Garnish with lemon zest. Yield: 4 servings Prep Time: 1 hour Cook Time: 1 hour 15 minutes -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Tue, Jan 27, 09 at 21:09 I've just had a change of ideas because I bought some lovely spring onion at the farmers' market the other day and have some little chicken tenders in the freezer. I think I'll make my version of Teriyaki Chicken and stir fried vegetables, using Marilyn's Gourmet Sauce with fresh ginger for the teriyaki. It's a really delicious dish. I had it once in Canada at a restaurant and had to make a copycat recipe so this is it: Teriyaki Chicken & Stir Fried Vegetables over Rice For 3 servings..... Ingredients:....quantities are variable 1 lb chicken breast cut into bite-sized strips 3/4 cup green bell pepper - finely chopped 3/4 cup red bell pepper - finely chopped 1/2 cup white part of spring onion bulb - sliced finely 1/2 cup grated carrot (optional) 1/2 cup frozen peas 1 cup fresh or frozen heads of broccoli sliced & chopped 1/4 cup teriyaki sauce for marinade plus more for drizzle over when serving basmati rice - 3 cups cooked (200 grams raw) or 1 cup cooked rice per person 3/4 cup sliced green stalk rings of spring onion - for garnish only olive oil for cooking salt & pepper 1. Put 1/2 cup Teriyaki sauce in a small glass bowl and put in chicken pieces to marinate for 30 to 60 minutes. Turn pieces and spoon over sauce from time to time. 2. Chop and prepare vegetables, putting all except green onion rings into a bowl. Put 2 TBS olive oil into a large non-stick frying pan or wok over medium heat and when hot, add the vegetables from the bowl. Stir constantly with wooden spoon until they are cooked enough but not overdone....10 to 12 minutes. Add more oil as needed. Turn off heat and put lid on pan to keep warm. 3. Put water on for cooking the rice. 4. When chicken has marinated, drain and reserve half the marinade, putting the other half of it together with the chicken into a second non-stick frying pan and cook, reducing the liquid and browning chicken pieces, about 10 minutes. Then add the reserved marinade, cooking for a couple minutes more until it has formed a reduced syrup around the chicken. Drain cooked rice, add butter or oil, season to taste with salt & pepper. 5. Spoon chicken and sauce over vegetables, stir and season with S & P. Serve over rice, drizzle with more Teriyaki sauce and garnish with green spring onion rings. SharonCb -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER//// clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Tue, Jan 27, 09 at 21:11 PS Nancy....I forgot to add this....that a hunk of it is usually called ginger root, or a piece of ginger root. It grows well here in our garden but I usually buy it in the market. S. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by dixiedog_2007 (My Page) on Tue, Jan 27, 09 at 21:57 I haven't made up my mind yet on what I am going to make but I guess I better make a decision soon huh? LOL! We are going to a concert with friends on Sat. night so we will have dinner at our house first and then go to the show so I probably won't post a picture until Sunday morning. Everything that has been posted so far sounds good and Sharon that dish looks wonderful! -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Tue, Jan 27, 09 at 22:44 I think a gingerbread cookie would be a lovely nightcap. And yes, Cloudy....45 minutes will cook a 3 1/2 pound chicken perfectly....I find most people waaaaay over cook chicken, thereby the frequent plaint "I don't care for white meat, it's so dry." Try it....you might be surprised. Linda C -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Tue, Jan 27, 09 at 23:29 Some great lookin' recipes and ideas here for sure! I don't have any to add to the list as the one or two I had in my files have already been posted. I'll admit that I never used Ginger much until finding this forum but the recipes I have used have been great. I'll have to pass on this first cookalong due to a Birthday Party Saturday night and the SB on Sunday. Saving these recipes for sure....might do something on Friday or the following week and share it with y'all....depending on my crazy work/life in general schedule... David -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Wed, Jan 28, 09 at 8:32 Here's the tagine recipe (which I will probably make either in my crockpot of roast in the oven) Pearl Couscous Tagine (from Mark Bittman's "How To Cook Everything Vegetarian" cookbook) 2 TBLSP extra virgin olive oil 1 onion chopped (I'll probably use red for color) 2 cloves garlic minced One 1 inch piece of ginger, peeled and minced 1 1/2 tsp. ground cumin 2 tsp. ground tumeric Two three inch cinnamon sticks 1/3 cup chopped dried apricots, dates or raisins 1 1/2 cups chopped ripe tomato (about 1 pound whole, preferably peeled and seeded, or drained canned ones) 2 cups vegetable stock 1 cup cooked canned chickpeas 2 med. carrots, peeled and cut into bit sized chunks 1/2 head cauliflower, cut into bite sized chunks 2 zuchinni, cut into bite sized chunks (I'll probably use yellow summer squash, for the color) Salt and freshly ground black pepper to taste 1 cup pearl couscous Note: I'm also probably going to add peeled and diced butternut squash. Put oil in a deep skillet with a lid over med. high heat. Add the onion and cook until it softens, about 5 min. Add the garlic, ginger, and other spices; cook, stirring often until fragrant, about 2 min. Add the dried fruit, tomato, stock, chickpeas, carrots, cauliflower, zucchini, etc., and a large pinch of salt and a good amount of pepper. Bring to a boil. Reduce the heat to a gentle simmer, cover and cook until the vegetables are just tender. (The dish can be made ahead to this point, cooled, covered and refrigerated for up to 2 days. Bring it to a simmer before proceeding.) Add the couscous and cook until al dente about 10 min. It should have a stewy consistency. Taste and adjust the seasoning. Serve hot or store, covered in the fridge for up to 3 days and then reheat. Notes: sounds like this is like most pasta dishes--tastes best the next day. Since I'm serving this with pasta, I am not going to add the couscous and all that broth--I'll do mine in the crockpot or roast in the oven. Ginger Vinagrette (from the same cookbook) 1/2 cup extra virgin olive oil 1 inch piece of ginger, peeled and roughly chopped in a blender 1 TBLSP sherry vinegar (I will use rice wine vinegar) 1 TBLSP freshly squeezed lime juice 1 TBLSP water (I might use more sherry vinegar, as it is mild) Salt and freshly ground black pepper (Optional) 1 large shallot, minced (I might use some scallions I have languishing in the fridge) Note: with this vinagrette, I might add just a drop of honey for my taste. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Wed, Jan 28, 09 at 10:37 I haven't had much time for the forum, lately, but the time I've spent here I've missed this thread until today. We're going out of town Sunday, so I don't know if I'll have time to participate completely. I'd like to do the dinner Saturday night, but the follow up on Sunday I'll miss, and that's at least half the fun. Oh, well. The Firecracker Red Beans that Ruthanna posted looks good. I may try that. So does the couscous recipe. They all sound good, actually. I'll have to research and see, but I don't really have a T&T recipe featuring ginger that hasn't already been mentioned, like the carrot ginger soup and the gingerbread recipes. I might try to do something with tofu. Do y'all think one of the marinades posted above would work with tofu and grilled? I'm thinking of trying something like that. Sally -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by susytwo (My Page) on Wed, Jan 28, 09 at 10:52 This is a favorite of my DS. Gingered Spaghetti Squash Cut a spaghetti squash in half lengthwise and place face down in baking dish with a few tablespoons of water. Bake in 375 oven till strands are "al dente" (~45 minutes). Spoon strands out carefully and toss the hot squash with 2 TB butter, 1 TB honey and 1/2 TB minced ginger. Salt and pepper to taste. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Wed, Jan 28, 09 at 14:10 I have a question about that red bean recipe, Ruthanna, or anybody. Do you have a suggestion for a substitute for the dry Sherry? I don't have more than a couple of tablespoons left, and don't want to go buy some at this time. I found this recipe in one of my cookbooks I just might try tonight, as I won't have time to do it on Saturday. It's from Vegetariana, by Nava Atlas. I'll let y'all know if it's a winner or not. Gingered Rice and Apple Stuffed Squash 2 medium acorn or butternut squashes 3/4 cup raw brown rice 2 tablespoons soy sauce or tamari 2 tablespoons butter 1 small onion, chopped 2 medium apples, peeled, cored, and slicd 1/3 cup chopped walnuts, almonds, or pecans 1/2 cup light cream or milk 1/4 cup dry red wine 2 tablespoons honey 2 teaspoons honey 2 teaspoons freshly grated ginger, more or less to taste 1 teaspoon good curry powder 1/2 teaspoon nutmeg 1 cup grated mild white cheese, optional Preheat the oven to 350 degrees F (180 C) Cut the squashes in half, place them cut side up on flat baking sheets, and cover them with aluminum foil. Bake for about 35 to 45 minutes, or until tender. In the meantime, cook the rice with the soy sauce added to the cooking water. (The cookbook doesn't indicate how much water, but it's usually 2 1/2 times the amount of rice, so this would be somewhere around 1 2/3 cups water for 3/4 cup rice???? I'd just follow the directions on the rice package.) When the squash is cool enough to handle, scoop out the pulp, leaving about a 1/2 inch (1 1/2 cm) shell of pulp all around. Chop the pulp and set aside. Heat the butter in a large skillet until it foams. Add the onion and saute over moderately low heat until it is translucent. Add the apple and saute until it softens, then add the squash pulp, cooked rice, and the remaining ingredients. Stir together and remove from the heat. Stuff teh squash halves with the rice mixture, arrange in lightly oiled baking dishes, and bake for 20 minutes. Makes 4 servings. Sally -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Wed, Jan 28, 09 at 14:23 Sally if it is good it might end up on my family's Thanksgiving menu! -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Wed, Jan 28, 09 at 15:41 I haven't looked into this thread in a while...with all the recipes here..you could definately have ginger in every course of the meal! -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Wed, Jan 28, 09 at 16:40 Sally, I have only used the sherry when I've made it but if I didn't have any on hand, I'd probably substitute 1/4 cup of dark rum and 3/4 cup of water for the sherry instead of a different variety of wine. I did the C+P to bring this thread back... Here is a link that might be useful: Cookalong #2------------------GARLIC Follow-Up Postings: o RE: Cookalong #1 --------------------- GINGER clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Nov 9, 09 at 8:48 I have to go to work...will try to work on this from there...or when I get home. Nancy

Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, May 3, 10 at 19:36 Here we go, this time we are doing PINEAPPLE! Great choice, Dirtgirl. I know I use a lot of pineapple, both fresh and canned in the summer. This Cookalong will run for two weeks and I know there are many good pineapple recipes around. It seems like pineapple goes into so many things. Nancy Here is a link that might be useful: Cookalong #26 --- Peanut Butter! Follow-Up Postings: o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ritsincooks (My Page) on Mon, May 3, 10 at 21:42 Here is a very easy and tasty dish. Simple Thai Shrimp Curry 1 tb. oil 2 tsp. red curry paste 1 can (13 fl oz) coconut milk 1 can (10 oz) pineapple pieces (tidbits) 3 tb fish sauce 2 tb brown sugar 1/2 pound medium shrimp, shelled and deveined 1. Drain pineapple pieces. 2. Heat oil in wok or frypan and cook curry paste for a couple of minutes. 3. Add coconut milk and pineapple and stir well. 4. Stir in sugar and fish sauce. 5. Add shrimp and bring the curry to boil for three minutes or until shrimp are cooked. 6. Serve with basmati rice. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Mon, May 3, 10 at 21:55 All the other Cookalongs Here is a link that might be useful: All the other Cookalongs o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Mon, May 3, 10 at 22:07 Pineapple Upside Down Cake Pan Schmear 8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature 1 1/2 Tbsp Honey 1/2 tsp Dark Rum 1 Cup Packed Light Brown Sugar 1/2 tsp Vanilla Paste or Pure Vanilla Extract Sea Salt 1 Gold (Extra-Sweet) Pineapple Cake 1 1/3 Cups Cake Flour 2 tsp Baking Powder 8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature 1/2 Cup Plus 2 Tbsp Granulated Sugar 1/2 tsp Vanilla Paste or Pure Vanilla Extract 2 Large Eggs 1 Tbsp Plus 1 tsp Milk Method Preheat the oven to 350˚F. In the bowl of a stand mixer fitted with the paddle, combine the butter, honey, rum, brown sugar, and vanilla and beat until smooth and well blended. Spread 1/3 cup of the schmear over the bottom of a 9-inch silicone cake pan. Sprinkle lightly with salt. (The remaining schmear can be refrigerated for up to 2 weeks or frozen for up to 1 month; bring to room temperature before using.) Cut the top and bottom from the pineapple and cut away the peel. Cut the pineapple lengthwise into quarters, and cut off the core from each section. Cut each piece crosswise into ¼-inch thick slices. Beginning at the perimeter of the pan, make an overlapping ring of pineapple slices with the curved side facing out. Make a second ring inside the first one, overlapping the slices in the opposite direction, working toward the center of the pan. Sift the flour and baking powder together; set aside. Put the butter and sugar in the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about 3 minutes, until light and creamy, stopping to scrape down the sides as necessary. Mix in the vanilla. Add the eggs one at a time, beating until the first one is incorporated before adding the second and scraping down the sides as necessary. Beat in the milk. Add the flour mixture in 3 batches, beating until combined. Pour the batter into the pan and spread over the pineapple. Bake for 15 minutes. Rotate the pan for even browning and bake for another 20 to 25 minutes, until a cake tester or wooden skewer inserted in the center of the cake comes out clean. Cool the cake in the pan on a cooling rack for 20 to 40 minutes. Run a knife around the edges of the cake, invert onto a serving platter, and serve warm. (Leftover can be stored at room temperature for up to 2 days.) o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, May 3, 10 at 23:06 OMG....I love pineapple! Great choice! This grilled pineapple is out of this world! Seriously. Grilled Pineapple with Rum Dulce de Leche Recipe courtesy Gourmet Magazine 2 (14-ounce) cans sweetened condensed milk 1/3 cup dark rum 1/4 teaspoon vanilla extract 1/2 ripe pineapple, preferably golden Vanilla ice cream, as needed Preheat oven to 425 degrees F. Pour condensed milk into a 9-inch deep-dish pie plate and cover with foil. Put pie plate in a roasting pan and add enough hot water to pan to reach halfway up side of pie plate. Bake milk in middle of oven until thick and golden, about 1 1/2 hours. Carefully remove pie plate from pan and cool completely. Add rum and vanilla to milk, whisk until smooth, and season with salt. (The dulce de leche may be made 2 days ahead and chilled, covered.) Prepare a grill or grill pan. Cut the pineapple lengthwise through leaves, keeping leaves attached, into 4 wedges. Grill the pineapple wedges, cut-side down, until just charred, about 2 minutes on each cut side. Divide the wedges among plates, put a scoop of ice cream next to each, and drizzle with the dulce de leche. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ And a very tasty, fun summer cocktail.... Pineapple Flirtini 1/2oz vodka 1/2oz cointreau or triple sec 1oz pineapple juice 2 pieces fresh pineapple 3oz champagne Muddle pineapple pieces and cointreau in bottom of a mixing glass. Add vodka, juice and ice, stir well Strain into chilled martini glass, top with champagne. Garnish with cherry Linda o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, May 3, 10 at 23:50 That grilled pineapple sounds delicious. Here's an old recipe one of my aunts used to make and always had in the freezer. I dragged it out when our historical society had a Mamie Eisenhower luncheon and it was surprisingly good. After a test run, we used half cherries and half strawberries instead of all cherries and cut the sugar down to two cups. FROZEN FRUIT SALAD (OR DESSERT) " makes 9 quarts 4 (1lb. 4 oz.) cans crushed pineapple 2 (1 lb.) cans sliced peaches 2 cups white seedless grapes, halved 1 1/2 cups maraschino cherries, cut in eighths 1/2 lb. marshmallows, quartered (30) 2 tsp. crystallized ginger, finely chopped 1 envelope unflavored gelatin 1/4 cup cold water 1 cup orange juice 1/4 cup lemon juice 2 1/2 cups sugar 1/2 tsp. salt 2 cups coarsely chopped pecans 2 quarts heavy cream, whipped 3 cups mayonnaise Drain fruit; save 1 1/2 cups pineapple juice. Cut peaches in 1/2 inch cubes. Combine fruits, marshmallows and ginger. Soften gelatin in cold water. Heat pineapple juice to boiling; remove from heat. Add gelatin mixture; stir to dissolve. Add orange and lemon juices; stir to dissolve. Chill. When mixture starts to thicken, add fruit mixture and nuts. Fold in whipped cream and mayo. Spoon into 1 quart cylinder cartons (paper metal or plastic) and freeze at least 48 hours. To serve, remove from freezer and thaw enough to slip out of carton. Cut in 1 inch slices. Serve on a lettuce leaf, garnished with cherries. For dessert, top with whipped cream. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, May 4, 10 at 16:32 Canned pineapple has been around for a long time, as illustrated in this Candlewick Salad from a 1925 Heinz Book of Salads. At the bottom of the recipe, which is sort of obvious from the picture, it says "Will brighten your afternoon bridge party". Photobucket o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Tue, May 4, 10 at 17:28 Dirty Pirate 2 oz Coconut Rum (Parrot bay is preferred) 3 oz Pineapple juice Ice. Mix together and drink. Repeat. And would go well with Ruthanna's salad above LOLOLOLOLOLOL! Mango Tango 2 oz. Three Olives Mango Vodka 1 1â2 oz. coconut rum 2 oz. pineapple juice 1 oz. cranberry juice Mix in a glass filled with ice and garnish with a lemon wedge. The Floridian 3 oz. Three Olives Mango Vodka 2 oz. cranberry juice Splash of Triple Sec Mix in a glass filled with ice and garnish with an orange wedge. *********************************************** Pineapple Bake from The Silver Palate 8 thick slices day-old bread cut into 1" cubes 2 cups drained crushed unsweetened pineapple ½ cup (1 stick) unsalted butter ¾ cup brown sugar packed 4 eggs beaten Preheat oven to 350°F. Grease a 1 ½ qt baking dish. Combine the bread and pineapple and place in the prepared baking dish. Mix the butter, sugar and eggs and pour over the bread mixture. Bake until puffed and golden about 40 minutes. Serve immediately. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by daisyduckworth (My Page) on Tue, May 4, 10 at 19:01 A truly old-fashioned 'recipe', but always a favourite. Frangipani Pie: Have ready one cooked pastry case. Take one tin pineapple pieces or crushed pineapple, toss the contents, with liquid, into a saucepan. Bring to the boil, then quickly stir in some flour or cornflour mixed to a thin paste with juice or water. Cook until thickened. Pour mixture into prepared pastry case, refrigerate. If desired, cover with a meringue and bake until lightly browned. You can use tinned fruit salad instead of pineapple if desired. Hot Ginger Pineapple Sponge 400g can crushed pineapple 125g self raising flour 125g soft margarine 125g castor sugar 2 tablespoons milk 2 teaspoons ground ginger Drain the pineapple, reserving the juice. Beat together all the ingredients, except the pineapple, until smooth. Put the pineapple and some of the pineapple syrup into an ovenproof dish. Spoon over the ginger mixture and bake for about 45 minutes in the oven, preheated to 190°C until cooked. Serve hot with cream or custard made with some of the pineapple syrup instead of milk. Pineapple with Cardamom Syrup 1 medium pineapple, peeled, cored, and sliced into 8 rings 1/2 cup sugar 1/2 cup fresh orange juice 2 teaspoons crushed cardamom seeds vanilla ice cream Preheat the oven to 150°C. Place the pineapple slices on an oven tray and heat them until warm. In a medium saucepan, stir the sugar, orange juice, and cardamom seeds over medium heat until sugar dissolves. Increase the heat slightly and simmer uncovered for 10 minutes or until syrupy. Let cool until warm. Place two pineapple slices on each dessert dish and drizzle with cardamom syrup. Top with one or two scoops of ice cream and pour on a little more syrup. Pass the rest of the syrup at the table. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, May 4, 10 at 20:07 Ruthanna that photo is PRICELESS, lol! Here's a new recipe I am contemplating, from the Food Network's Web site. I am long overdue for coleslaw and I now don't need to bring pineapple to my barbecue since another friend is bringing apple pie. I'm thinking I might use crushed pineapple and double it and leave out the sugar for this recipe. It's very similar to one I make using lime juice. Cole Slaw 2001 Television Food Network, G.P. All rights reserved Prep Time: 30 min Inactive Prep Time: -- Cook Time: -- Level: -- Serves: 6 to 8 servings Ingredients One 3 pound head green cabbage, trimmed, shredded, and chopped 1 medium carrot, grated 1/3 cup minced red onion, soaked in cold water for 5 minutes and drained 1 tablespoon minced flat leaf parsley leaves 1/2 cup prepared mayonnaise 1/2 cup sour cream 3 tablespoons unsweetened pineapple juice 1 tablespoon granulated sugar 1 teaspoon celery seed Kosher salt and freshly ground black pepper, to taste Directions In a large bowl, toss together the cabbage, carrot, onion, and parsley. In a small bowl, whisk together the mayonnaise, sour cream, pineapple juice, sugar, and celery seed. Toss the vegetables with the dressing and season with salt and pepper. Refrigerate for at least 2 hours before serving. This slaw is best if served within a day. Or I might just try it for the heck of it. I eat coleslaw almost every week, it is a salad I can make ahead and pack for lunch. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, May 6, 10 at 19:31 I made my first foray into the pineapple cookalong. I made a coleslaw riff on the recipe above. Except I used about 1/2 cup pineapple and used a lot more veggies in the slaw, including steamed pea pods and green pepper, some cucumber and lots of celery since I didn't have celery seed and a bunch of scallions instead of red onion. I also added 1 tsp. of minced ginger and 1/2 rounded tsp. of corriander, and used about 1/4 cup parsley. I used a couple of shakes of lemon pepper too. It seemed kind of sweet to me so I also added a dash of rice wine vinegar. It's good slaw, the sweet and sour kind, but I don't think I like coleslaw with cream or sour cream or even yogurt dressing. I mean it is good but it just isn't my preferred taste. I like it with either vinegar and oil dressing or mayo-based dressing, with dill. So now I have just enough pineapple to make another of my old standby recipes. Sweet and Sour Tofu and Veggies (use chicken or pork if you don't like tofu) 2 tsp. cornstarch 2/3 cup pinapple chunks with juice 1 TBLSP cider vinegar 1/4 tsp. salt 1/3 TBLSP malt or molasses, or 1 tsp. honey 2 TBLSP soy sauce (I use the low salt kind) 1/4 - 1/2 tsp. ginger (the dried kind) dash pepper 1 med. onion 1 large carrot 1 green pepper 3/4 lb. tofu, cut into 1 inch chunks Disslove the cornstarch in 2 TBLSP water. Add 1/4 cup of pinapple juice (reserve chunks), 1/4 cup water, vinegar, honey, soy sauce, ginger and pepper. Set this aside. Meanwhile, heat some oil in your wok, about 2 TBLSP, or less, depending on your wok and wok skills. Sesame seed oil was recommended, but since I rarely see that, you can use peanut or soybean oil or canola oil if you are allergic to those other oils. Heat on high heat. Add onion and stir fry until transluscent. Add carrot and green pepper and stir fry a little more. Add tofu (can do tofu separately and set aside if you are concerned about the tofu breaking up. I just throw it all together and stir fry and let the chips fall where they may. I am going to use broccoli instead of green pepper, and you can use other vegetables in this, like red peppers, zuchinni or yellow squash, and cauliflower. When vegetables are heated through and almost cooked, reduce heat to med. Add the sauce and the reserved pineapple chunks and cook for about 10 minutes until the sauce is thickened and the flavors blend. Serve over rice. Garnish with toasted ground sesame seeds, chopped nuts or Chinese noodles. Serves 4. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Thu, May 6, 10 at 22:13 This is an old favorite. I made it in a bundt pan with a cream cheese glaze last week for an auction. I think it sold for $40 (!). * Exported from MasterCook * Pineapple Carrot Cake Recipe By :Katie Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon baking powder 3/4 teaspoon salt 1 2/3 cups sugar 1 cup oil 3 eggs 1 1/2 teaspoons vanilla 2 cups shredded carrots 1 cup coconut 1 cup chopped nuts 1 small can crushed pineapple -- drained Mix dry ingredients. Make a well in the center and add in order: sugar, oil, eggs, and vanilla. Beat by hand until smooth (use a good spoon - it's thick). Stir in remaining ingredients. Pour into greased and floured 13"x9" pan and bake @ 350° for 45 minutes. Will sink in the middle. Frost with your favorite buttercream or cream cheese frosting. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, May 6, 10 at 22:36 Grandma needs new glasses. In the sweet and sour sauce recipe I posted above it should read 1/2 TBLSP malt or molasses, NOT 1/3. I reread it and thought, what the? 1 tsp. IS 1/3 TBLSP. 1/2 TBLSP is 1.5 tsp. I have a 1/2 TBLSP measuring spoon though. Katie I'm so glad you posted that cake recipe. It is one of my favorite cakes but I never make it, I could never finish it before it would go bad on me. I guess I could do cupcakes or something like that and freeze them. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dirtgirl07 (My Page) on Thu, May 6, 10 at 23:13 Ruthanna, our frozen fruit cocktail salad must be a short-cutted version of that old recipe. They went with the can of fruit cocktail, mayo, whipped cream, cream cheese and mini-marshmallows. It is wonderful and yes, you could eat it for dessert. Beth o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Fri, May 7, 10 at 9:45 I love pineapple, too! My favorite way to eat it, other than just plain, is grilled. As DH is the one to do the grilling, I'll have to ask him what he does, but I think all you need to do is throw it on the grill. It might benefit from a brush of oil, but I don't know if he does that. It's Soooo good grilled. Oh, and it's good on pizza, too. My son's girlfriend made a jalapeno and pineapple pizza as part of a pizza party they threw the other day. It was quite good. I don't know her recipe, though. A lot of good I am, huh? lol Sally o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Fri, May 7, 10 at 10:41 Beth, I've also seen versions of that recipe with lemon Jell-O and Cool Whip. PINEAPPLE-ZUCCHINI BREAD â" makes 2 loaves 1 cup vegetable oil 3 eggs, beaten 2 cups sugar 2 tsp. vanilla extract 2 cups grated zucchini 1 cup drained crushed pineapple 2 tsp. baking soda 3 cups flour 3/4 tsp. salt 1 1/2 tsp. baking powder 1 tsp. ground cinnamon 1 tsp. ground allspice 1 cup golden raisins 1 cup chopped pecans Preheat the oven to 350 degrees. Combine the oil, eggs, sugar and vanilla in a large bowl and blend well. Add the zucchini and pineapple. Mix the dry ingredients and spices together and add them to the zucchini mixture. Add the raisins and pecans and mix well. Pour the mixture into 2 greased and floured standard loaf pans. Bake for 1 hour, or until bread tests done. Cool in pans for 30 minutes. Turn out on a rack to cool completely. Wrap in plastic wrap and refrigerate for at least 1 day before serving. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, May 17, 10 at 11:49 Time for a new subject... *********** AnnT ************* Please pick the next ingredient. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Mon, May 17, 10 at 13:19 How about Rhubarb? Ann o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, May 17, 10 at 13:33 Thank You Ann. I'll get the next Cookalong set up. Great choice! Here is a link that might be useful: Cookalong #28--------Rhubarb o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, May 17, 10 at 16:49 Well, I missed this cookalong entirely, although I did eat two Golden Pineapples just fresh, with some yogurt and honey. Does that count at all? Annie o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, May 18, 10 at 9:27 I totally forgot about it. I've had so little time on the forums lately, it just slipped my mind. There's lots of good recipes here, though. Thanks to those of you that posted. Sally o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Tue, May 18, 10 at 9:33 Cutting a pineapple is not easy. How do you open/cut a fresh pineapple? dcarch o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, May 18, 10 at 10:23 darch, not hard to do at all. I just cut one up last night. I have a pineapple peeler/corer that I use when it's handy, it's similar to one for apples but last night I didn't feel like looking for it. So I just used a knife, I needed chunks for kabobs anyway. The corer works good if you need whole rings. Twist off the leaves. Cut a slice off the bottom so that the pineapple sets flat and slice down from the top to remove the outside. Lay it down and cut into slices. Finish the slices as preferred and remove the center core. Nancy o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Tue, May 18, 10 at 10:33 I do as Nancy does, I pull off the leaves and then cut a small slice off the bottom. Cut down the sides with a sharp knife to remove the outer peel. After that I usually cut it into quarters and remove the core, leaving me with four pieces which I can then cut into spears or chunks as I need. Annie o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Tue, May 18, 10 at 14:07 Annie & Nancy, As you know, Pineapple meat is the sweetest near the skin and gets more sour near the core. The way it is normal cut really waste a lot of the best part of a pineapple. I will try to do a video later the way I like to cut a pineapple. dcarch o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, May 18, 10 at 14:53 darch, I had this sinking feeling that your question about doing pineapple was loaded. I hate it when people play games. I'm fine with the way I learned to do them. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Tue, May 18, 10 at 15:53 wizardnm, I find it amazing that we do communicate so differently. All I am doing is trying to be humble, to learn and to pass on and to exchange hopefully useful information here. I am sorry that you feel that I have devious and scheming intentions. I assure you that is not the case. dcarch o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Tue, May 18, 10 at 17:59 Wow...I missed this thread... I think that I like fresh pineapple....just fresh. We are lucky in that pineapple is one fruit that is very very good canned. I make a cheese and pineapple bake that gets raves...haven't done that in a while...but I love pineapple! in a cake a pie or a shrimp stir fry with pork or as a garnish for a rum drink...chicken salad with chunks of fresh pineapple is beyond yummy! dcarch...do you have a different way of cutting the pineapple than the way they do it in places where pineapple grows? Those little spiral cuts to remove just the row of eyes? And leave the top to use as a handle until you have the outside clean? There are about a bazillion videos on you tube showing how to cut a pineapple... Here's one. Linda C Here is a link that might be useful: cleaning a pineapple. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by shaun (My Page) on Tue, May 18, 10 at 20:46 Oh dear did you see that woman was missing fingers? Wonder if it was from cutting pineapple? o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Tue, May 18, 10 at 20:59 Well, geez, I didn't even have enough patience to WATCH the whole video, if I had to pi&& around that much with a pineapple I'd never eat one! I just hack it up into pieces and call it good and that works for me. That's also why I seldom eat mango, I just can't stand to mess with it very long. Heck, most days I won't even eat grapes and they don't even take preparation. (shrug) I just don't like fruit very much and certainly not enough to really mess with it for very long. I've never noticed any difference in taste between the pineapple closest to the core and that closest to the peel, but this is Michigan and I doubt that any "fresh" pineapple I might get is very fresh at all. I guess I'll stick with canned for most purposes.... Annie o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Tue, May 18, 10 at 22:38 lindac, thanks for showing the video. Thatâs the same idea I cut a pineapple to minimize waste and to take advantage of the tastiest part of the fruit. I will try to make a video when I have some time the next few days. I agree with you pineapple is wonderful for cooking in many recipes. Annie, yes, cutting a mango can be messy. I have also come up with a way to cut a mango which I think is better. I will also make a video to showhow when I have sometime. When I was in Hawaii, they also have a low acid pineapple which is much sweeter and smaller in size. dcarch o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Wed, May 19, 10 at 9:38 Well, if you could make it not slimy after being cut and put the pit in the center of it and have it still be ripe but not mushy by the time it reaches Northern Michigan, well, I might eat TWO mangoes a year. If it takes less time than that video to prepare it, geesh. But probably only in that lentil dish... Annie o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Wed, May 19, 10 at 14:44 I am curious as to why you would think we didn't know how to cut a pineapple? and why you think you should make a video with all the others that are on You tube? I even have a little doo dad cutter thingey that works well to remove the eyes and save the maximum amount of fruit. Linda c. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by barnmom (My Page) on Wed, May 19, 10 at 14:52 I find that a sturdy serrated knife works best for me in taking down a pineapple. I use a small, finely serrated knife for mangoes. The serrated blades slice through the stringiness of both fruits nicely. For me. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Wed, May 19, 10 at 20:24 "Posted by annie1992 ------------Well, if you could make it not slimy after being cut and put the pit in the center of it and have it still be ripe but not mushy by the time it reaches Northern Michigan, well, I might eat TWO mangoes a year----------Annie" I have come up with a way to cut and peel a mango without messing up your hands or the mango. ------------------------------ "Posted by lindac --------I am curious as to why you would think we didn't know how to cut a pineapple? " I went back and re-read my posts a few more times; I am not sure why you feel I have said that. "---and why you think you should make a video with all the others that are on You tube? â"" I suppose itâs that same reason why we need the Cooking Forum. What is that you can not find on YouTube and by Googling? You can always find hundreds of recipes and cooking methods of any food by Googling. "I even have a little doo dad cutter thingey that works well to remove the eyes and save the maximum amount of fruit. Linda c." Why donât you share a picture of this doo dad with us? After all, thatâs why I post the question," How do you open/cut a fresh pineapple?" dcarch o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ci_lantro (My Page) on Thu, May 20, 10 at 8:54 This guy has a really cool pineapple peeler/ machete thingee. I want one!! Here is a link that might be useful: Pineapple peeler o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, May 20, 10 at 9:31 OK, I posted last night and now it's gone. Sigh. I've tried that technique where you cut the slice off the side of the mango, crosshatch it with a knife and then pop the piece of fruit out backwards so it can be removed from the peel. It doesn't work for me worth a darn, I always cut through the peel or I cut myself, or both. Annie o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dirtgirl07 (My Page) on Thu, May 20, 10 at 9:37 Hey Annie, I saw your post. It was on the 'you want fries with that' thread. I think.. But I do remember seeing it. o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Thu, May 20, 10 at 10:58 I looked at a few videos. Typical time for the pros is under 4 minutes. The guy with the special tools does it in half that time. Videos are a great way to learn that sort of thing. As with other cooking videos, I picked up a couple of points that didn't come across in text based instructions. My pineapple peeling will be less awkward as a result. dcarch, I would like to see videos of your methods if you have time to shoot them. Jim o RE: Cookalong #27 ----PINEAPPLE !!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Thu, May 20, 10 at 16:44 "Posted by jimster ----- dcarch, I would like to see videos of your methods if you have time to shoot them. Jim" I will try to do it this weekend. dcarch