Annapolis Marinated Pineapple Recipes

Steps:

• Boil sugar, lemon slices, and cinnamon sticks in 1/2 cup water. Add the remaining ingredients and simmer until warm. Throw away lemon slices and cinnamon sticks before serving.

Steps:

• Mix pineapple juice, soy sauce, ginger, sugar, and garlic salt together in a bowl.

Steps:

• Combine the mayonnaise, sour cream, and lemon juice. Add the rest of the ingredients, mix together well, and store in your refrigerator for several hours so flavors can blend.

Steps:

• Preheat oven to 400.
• Brush the bottom and sides of a 9" springform pan with melted butter.
• Place 1 sheet of phyllo in pan so that phyllo extends up and over the sides of the pan.
• Brush with melted butter.
• Repeart with the remaining phyllo and butter.
• Cut 2 slits in the center of the phyllo dough for steam to escape.
• Bake 7-10 minutes, or until lightly browned.
• Cool on a wire rack.
• Decrease oven temp to 325.
• Drain the artichokes, reserving 2 T.
• of the marinade.
• Chop the artichokes and set aside.
• Beat the cheeses, oregano and garlic powder in a large bowl.
• Add the eggs, beating just until blended.
• Do not overbeat.
• Add the chopped green onions, chopped artichokes, and reserved marinade, combining well.
• Pour into crust, and cover loosely with foil.
• Bake 40-50 minutes, or until center is still soft but sides stay firm when gently shaken.
• NOTE: The cheesecake did not look"done" to me at this point, but firms up in the fridge.
• Also, if served only slightly chilled or at room temp (as suggested), it serves up creamy and spreadable.
• Cool, then cover and chill 2-24 hrs.
• (24 hrs. recommended) Garnish with sprigs of fresh oregano, and serve slightly chilled or at room temp.

Steps:

• 1. In a small saucepan over medium heat, mix pineapple juice, brown sugar, garlic, and soy sauce. Remove from heat just before the mixture comes to a boil.
• 2. Place meat in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes but may marinated overnight.
• 3. Preheat grill for medium heat. Thread meat lengthwise onto wooden skewers.
• 4. Lightly oil the grill grate. Grill chicken or pork 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.
• Note: time is 20 minute active work time for cooking and preparing marinade, 30 minute for mininum marinating time.

Steps:

• Process pecans until finely ground,
• Melt butter in saucepan, add green onions and saute' on low heat until soft but not browned.
• Add garlic and cook an additional 1 minute.
• Slowly add broth and ground pecans, tomato paste, and dissolved cornstarch. Cook uncovered on low heat for 30 minutes.
• Beat egg yolk into cream, and then slowly whisk into pecan mixture and heat through. DO NOT ALLOW TO BOIL. Season with salt, pepper and nutmeg.
• Bisque can be refrigerated for 4 days. Serve hot.

Steps:

• Boil sugar & water for one minute.
• Add Grand Marnier, lime juice, and orange rind.
• Place pineapple in serving bowl and pour sauce over. Let pineapple marinate in refrigerator for 2 hours or more, stirring occasionally.
• Serve cold with toothpicks as appetizer or in bowl for dessert.