what to do with fresh pineapple...
7 years ago
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Pineapple... what did I do?
Comments (2)I think around 25" annual water is they want if memory serves. Needs well drained, but does fine in Florida's 48" yearly rainfall. Don't know enough particulars about yours to know if you overwatered or if drainage was inadequate, but that sounds like the problem. Gary...See Morefresh picnic ham--what do I do with it?
Comments (7)BBQ pork..... Put the roast in a covered roaster and put into a 350 oven with a bit of broth or wine for moisture and roast for about 20 minutes per pound, or until very tender. Let it cool enough to handle, cut it up....slice it and drain the fat out of the roaster and put the meat back and follow the recipe below. his reheats very well....isn't really a BBQ but just great meat for sandwiches.....and it also works well with turkey. you'll want to double the recipe. Danne's BBQ'd pork ( works well with turkey too) One Large onion,. chopped 1 stalk celery, chopped 1 green pepper, chopped 1 1/2 cups broth 2 cloves garlic, mashed ( I like more) 1 T salt ( less or to taste) 1 small bottle catsup ( or a bottle chili sauce) about 14 oz 2 T brown sugar 2 T vinegar 1 tsp allspice 1 tsp dry mustard 1 tsp chili powder 1/2 tsp tabasco 1 bay leaf 1 tsp paprika. Cook about a 5 pound pork roast, covered with some water until very tender. Cool and cut up, Simmer for about 3 hours with the sauce ingredients. Serve on a bun....See MoreWhat to do with Pineapple Juice?
Comments (12)That's a great idea. Freeze it in ice cube trays and then pop cubes into a freezer bag and take out as needed for sauces, drinks, desserts, etc. I do that with citrus fruit juices. Makes it easy to always have fresh juice when you need it in a recipe! How about Pineapple Popsicles? Found this online and it looks good. I may try it once this heat wave subsides and I can get out my canning equipment! Orange Pineapple Pear Butter Sauce Ingredients: 18 cups pureed pears 4 cups sugar 1 1/2 cups orange juice 1 1/2 cups pineapple juice 1 teaspoon vanilla 1 1/2 teaspoons cardamom 1 In large stockpot add all of the ingredients. Add cardamom 1/2 tsp at a time. 2 Whisk rapidly, until blended, then taste. 3 Cardamom is a strong spice and if you like the taste after 1/2 tsp, stop, the same with 1 tsp cardamom. Our personal taste is as stated in recipe. The taste intensifies as the sauce gets hot. 4 Heat clean sterilized jars in hot water in the oven at 200�. 5 Heat the seals in hot water. 6 Cook the sauce for 10 minutes until hot. 7 Stir. Do not burn. 8 Pour into jars. Wipe the rim with a hot clean cloth. Seal and band. 9 Place in a hot water bath in the canner. 10 Process in hot water bath for 15 minutes. 11 Lift out and place on a toweled counter. 12 Keep away from all drafts. Linda...See MoreWhat to do with fresh cranberries, not sauce please
Comments (26)I love fresh cranberries, although I am not crazy about cranberry relish. I like it OK, but it is not my favorite cranberry dish by far. I love them in pies, muffins, cakes, etc. It's too bad that most folks only know cranberries for the one time opening of the can at Thanksgiving. I hope I can make some more things with them this winter for the holidays. Here's one I made for Thanksgiving that was a big hit. I had to laugh Jennifer, because my experience was similar, we ended up going for seconds and licking the bowls! Cranberry-Cherry Crumble, from "Cooking Light" magazine 3 cups fresh or frozen cranberries, thawed (that's one package) 3 cups frozen pitted dark sweet cherries, thawed (I didn't measure, just used a whole bag) 3/4 cup granulated sugar 1/4 cup dried cranberries 1/4 cup dried cherries (I just used 1/2 cup dried cherries, no dried cranberries. You could probably sub some raisins too, to save money) 1 TBLSP all purpose flour 1 1/2 tsp. cornstarch (I used some tapioca I found in the cupboard instead of cornstarch) Cooking spray (I used olive oil to oil the pan) 1/4 cup slivered almonds, chopped 1/4 cup regular oats 1/4 cup whole wheat flour (I used regular) 1/4 cup packed brown sugar 1/4 tsp. salt 1/8 tsp. ground nutmeg 1/8 tsp. ground cinnamon 1/8 tsp. almond extract (I left this out) 2 TBLSP chilled butter, cut into small pieces Preheat oven to 375 degrees. Combine first seven ingredients in a large bowl, tossing gently to coat fruit. Spoon mixture into an 8 inch square baking dish coated with cooking spray. Combine almonds and the next 7 ing. (thru extract) in a med. bowl. Cut in the butter with a pastry blender until mixture resemles coarse meal. Sprinkle oat mixture evenly over the fruit. Bake at 375 for 45 minutes or until filling is bubbly and topping is golden. Serves 8...See More- 7 years ago
- 7 years agolast modified: 7 years agoroxanna7 thanked dcarch7 d c f l a s h 7 @ y a h o o . c o m
- 7 years ago
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