Showing posts with label pineapple. Show all posts
Showing posts with label pineapple. Show all posts
Saturday, March 8, 2014
SANDRAS CRANBERRY PINEAPPLE CHUTNEY
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| This chutney is most excellent served with ham, turkey, pork, or chicken, including as a sandwich spread... |
Prep: 15 Mins.
Posted by Sandra
½ (12 oz bag) of frozen, whole cranberries
½ cup water
½ cup dark brown sugar
pinch of kosher salt
1 hand-full of raisins
1 (8 oz. can) crushed pineapple, drained
2 tablespoons prepared ‘hot’ horseradish, or more if you like it spicier
METHOD
Combine frozen cranberries, water, dark brown sugar, kosher salt, and raisins in a medium saucepan, and bring to a boil, then reduce heat to low to gently simmer for 10 minutes. Add the drained crushed pineapple, and horseradish; folding to combine, and simmer for 1 minute more. Taste for spiciness, adding more horseradish, if desired.
Serve hot with your choice of ham or poultry, or chill for 1 hour in refrigerator to serve cold, if desired. – Enjoy!
Saturday, February 15, 2014
SANDRA’S PINEAPPLE UPSIDE DOWN ORANGE JELLO POKE CAKE
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| A fabulously moist and flavorful creation I came up with today ~ Youll find that the Orange Jello compliments the pineapple to the extreme... |
Prep: 15 Mins. |
Bake 30 Mins. |
Stand: 30 Mins.
Bake 30 Mins. |
Stand: 30 Mins.
INGREDIENTS
***Pineapple Upside Down:
1/2 cup unsalted butter, divided
1-2/3 cups firmly packed brown sugar, divided
4 (8 oz. can) pineapple slices, drained; reserving juice
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| View of the Orange-Jello-Poke-Cake |
1 (8 oz. can) crushed pineapple, drained; reserving juice
-- (refrigerate reserved pineapple juice to chill)
4 maraschino cherries, halved
2 cups all-purpose flour, sifted
2 teaspoons double-acting baking powder
1/2 teaspoon table salt
3 eggs, at room temp.
2/3 cup whole milk
½ teaspoon vanilla extract
½ teaspoon cherry extract
***Orange-Jello-Poke:
1 (3 oz. Pkg.) Jello, orange flavor (I used sugar-free)
1 cup boiling water
1/2 cup cold, reserved pineapple juice
METHOD
Preheat oven to 350 degrees.
Spray, with butter spray, a 9”x13 glass baking dish (so the sides of the cake won’t stick while baking). Melt 1/4 cup butter, and pour into bottom of prepared glass baking dish. Evenly sprinkle 2/3’s cup of brown sugar over melted butter. Arrange pineapple sliced halves decoratively over brown sugar, the crushed pineapple around them, and place one cherry half in the center of each halved pineapple slice.
In a medium bowl, sift together flour, baking powder, and salt.
In a large bowl, beat with a hand mixer the eggs, and remaining 1 cup of brown sugar, until the mixture is smooth and slightly stiff. Gradually beat in milk, and vanilla and cherry extracts. Melt remaining 1/4 cup of butter, and beat into egg mixture.
Gradually add dry ingredients into wet ingredients, while beating until smooth; occasionally scrape down sides of bowl. Carefully spoon cake batter over the pineapple slices, starting from the outer edge and working towards the center.
Place cake in preheated oven to bake for 30 minutes, or until a wooden toothpick poked into center comes out clean. Remove and let stand in baking dish, while making jello poke mixture.
Using a skewer, poke holes in cake ½” apart.
Dissolve Jello in boiling water, stirring about 2 minutes. Add chilled pineapple juice, and stir to incorporate.
Spoon over cake, and use a pastry brush to assist in absorbing Jello into cake. Let stand for 10 minutes.
Cut around edges to loosen cake with a knife. Invert onto a large foil-lined baking sheet placed on top of glass baking dish. Flip over and let stand 1 minute to allow time for the hot pineapple topping to release. Remove glass baking dish. Scrape any loose toppings out of bottom of glass baking dish and put back on top of cake. Let cake stand to set for 20 minutes, and serve with whipped cream, if desired. – Enjoy!
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Tip: I at times have substituted chopped candied pecans in place of the crushed pineapple to change this dessert up a bit.
SANDRAS ORIGINAL ORANGE PINEAPPLE BABY BACK RIBS
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| My husband and I agree that these are the absolute best ribs weve ever made... |
Servings: (4 to 6)
Prep: 10 Mins. |
3 hrs. 45 Mins.
INGREDIENTS:
***Baby Back Ribs:
3 racks pork baby back ribs
1 teaspoon garlic powder
1 teaspoon onion powder
kosher salt and freshly ground pepper, to taste
***Marinade:
2 cups orange/pineapple juice -- (I use Tropicana)
2 (1.06-oz.) pkts. dry teriyaki marinade mix
1 teaspoon freshly grated ginger
2 teaspoons smoked paprika
***Sauce:
1-1/2 cups pineapple/orange juice
1-1/2 cups prepared barbecue sauce (I used Bull’s-Eye Original)
METHOD:
Remove thin silver membrane from the back of ribs (I use clean pliers). Place ribs in a large pot of water just enough to cover ribs, and sprinkle with garlic powder, onion powder, and kosher salt and freshly ground pepper, to taste. Bring to boil, reduce heat and cover to simmer for 1 hour. Remove ribs, and let cool for 15 minutes.
Meanwhile, in a bowl combine 2 cups orange/pineapple juice, both packets of teriyaki mix, 1 teaspoon freshly grated ginger, and smoked paprika. Pour marinade mixture over ribs in a non-reactive shallow pan. Cover and let marinate at room temperature for 1 hour.
Preheat oven to 350 degrees (or with grill youll be using in-direct heat).
Remove ribs from marinade mixture, but do not discard marinade. Place ribs on rack of shallow broiling pan lined with foil (meat side up). Cover tightly with foil, and bake for 1 hour (or do so over in-direct heat on a covered grill).
While ribs are baking/grilling, make the sauce by first adding the rib marinade to a small saucepan. Bring to a boil for 5 minutes over high heat. Reduce heat to medium and add 1-1/2 cups orange/pineapple juice, and 1-1/2 cups barbecue sauce. Simmer, uncovered, for 15 minutes to reduce sauce; remove from heat. Pour half of the sauce into small bowl for basting ribs while cooking. Reserve the other half separately for serving in the covered sauce pan.
Remove ribs from oven, uncover, and carefully baste with the designated sauce in the bowl, and continue baking/grilling, uncovered, for 30 minutes longer; turning and brushing half way with the designated sauce. Cut ribs into serving portions and place on a platter, along with other designated sauce from saucepan that has been reheated and poured into a small bowl for dipping. ~ Enjoy!
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Tips: Serve with grilled corn on the cob, coleslaw, or potato salad, baked beans, and warm and crusty bread. Also, at times we use the BBQ grill over indirect heat in the same method as for the oven (while still boiling, and then marinating the ribs for the same amount of time listed). Further, it will cut your prep time immensely if you boil and marinate the ribs the morning or night before you anticipate baking/grilling them.
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