PINEAPPLE POPS
Homemade pineapple ice pops are a welcome after-school snack on a warm day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h15m
Number Of Ingredients 3
Steps:
- In a food processor, combine pineapple chunks, milk, and sugar; pulse until almost smooth, with some chunks of pineapple remaining.
- Pour half the mixture into a medium bowl (or a glass measuring cup for easy pouring). Pulse remaining mixture until completely smooth; add to mixture in bowl.
- Divide evenly among eight 3-ounce molds or paper cups, and insert wooden sticks. Freeze until solid, at least 4 hours or up to 2 weeks (cover with plastic wrap).
Nutrition Facts : Calories 58 g, Protein 1 g
PINEAPPLE ICE POPS
"My grandmother passed down this ice cream recipe years ago," recalls Jo Snyder of South Bend, Indiana. "Our kids loved it when I made it into Popsicles. Now our grandchildren enjoy the frozen treats when they visit...the older ones can assemble them on their own."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 18-20 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine the buttermilk, pineapple, sugar, vanilla and salt; mix well. Pour about 1/3 cup into each cup or mold; insert sticks into cups or top molds with holders. Freeze until solid.
Nutrition Facts :
LA PINA (MEZCAL COCKTAIL WITH PINEAPPLE AND CILANTRO)
A spicy cocktail from Amá. The mezcal gives it some edge, and the pineapple makes it easy drinking.
Provided by Josef Centeno
Yield Makes 1 cocktail
Number Of Ingredients 8
Steps:
- Put the large ice cube in an old-fashioned glass. Muddle the serrano chile with the cilantro leaves in a cocktail shaker. Add the mezcal, pineapple juice, simple syrup, lime juice, and ice cubes. Shake vigorously and strain over the large ice cube in the glass. Garnish with the pineapple leaf.
PINEAPPLE MOJO CHICKEN NOODLE BOWL
Steps:
- For the pineapple ginger sauce: Blend pineapple and ginger and add to a rice cooker. Bring to boil, then add brown sugar. Mix cornstarch in a bowl with 1 cup water, then add cornstarch slurry to the sauce.
- For the pineapple mojo chicken: Preheat a smoker or grill for cooking at 250 degrees F.
- Combine lime juice, brown sugar, cumin, paprika, salt, onion, oregano and 1 cup pineapple ginger sauce in a bowl. Add chicken and mix together. Cover with banana leaves and put in smoker. Cook overnight.
- For the cilantro noodles: Soak noodles in warm water for approximately 10 minutes while you bring salted water to a boil. When water boils, add noodles and cook for 5 minutes. Strain and chill. Blend cilantro, garlic, lime juice, white vinegar and salt together. Mix with the noodles.
- For the pineapple mojo chicken bowl: Arrange noodles in a bowl. Top with chicken, then arrange Pico de Gallo, Beans, Pickled Red Onions, potato sticks, carrots barbecue sauce and Cilantro Aioli around the top.
- Combine the tomatoes, cilantro, onion, lime juice, vinegar, garlic and salt together in a bowl.
- Bring olive oil to heat in a rice cooker. Add onions, garlic, peppers, carrots and celery to oil and cook for approximately 5 minutes. Add sherry wine and reduce by half. Add the beans, cumin, salt, browning sauce, granulated sugar, pepper, bay leaves and oregano and cook for 20 minutes.
- Combine vinegar, sugar and 1 cup water in a rice cooker and bring it to boil. Add the red onions and cook until translucent. Remove from the heat and refrigerate 1 day before using.
- Mix cilantro stems, garlic, lime juice, vinegar and salt in a blender. Whisk together blended items with mayo.
ROASTED PINEAPPLE GINGER CHICKEN WITH CILANTRO CREAM SAUCE (MARINE CORP STYLE)
Steps:
- Mix pineapple juice, garlic, peppers, cilantro, brown sugar, soy sauce, ginger root, cumin, and olive oil well in large bowl. Reserve some of marinade for basting. Rinse and pat dry chicken. Add chicken to bowl, turn and baste several times, cover and refrigerate at least 12 hours or up to 24 hours, turning chicken and basting occasionally.
- To prepare sauce, melt butter in 10 to 12-inch saute pan until sizzling. Add garlic, ginger root, cilantro, and cumin and saute for about 4 minutes or until fragrant. Add soy sauce and cook for 2 minutes, stirring frequently. Add whipping cream, and cook until slightly reduced or sauce coats the back of spoon, about 5 minutes. Remove from heat and stir in lime and pineapple juices. Can be made 2 days ahead - cover and refrigerate. Warm the sauce before serving.
- Preheat oven to 450 degrees F. Remove chicken from marinade and place in roasting pan, just large enough to accommodate chicken.Tuck wings under chicken and baste with marinade. Place in preheated oven and roast for 15 minutes. Turn heat down to 350 degrees F and continue to roast for an additional 50 minutes, basting occasionally, or until an instant-read meat thermometer registers 180 degrees inserted into thickest part of thigh. Prepare the jasmine rice according to package instructions during the last 30 minutes of roasting. Remove chicken from oven, cover loosely with foil, and let rest for 10 to 15 minutes before slicing.
- Serve slices of chicken over a bed of cooked jasmine rice with cilantro cream sauce drizzled over the breasts.
GRILLED VANILLA-GINGER PINEAPPLE
Sherry Yard has a wonderful recipe in her first cookbook, "The Secrets of Baking," called Roasted Voodoo Vanilla Pineapple. She roasts her pineapple with the dried vanilla pods that you save after you've scraped out the seeds, and fresh ginger. She inserts the pods into the flesh of the pineapple, a great idea if you're roasting the pineapple for a long time. I decided to use vanilla extract instead of the pods, because during the relatively short time on the grill they infused only the section of the pineapple they had been stuck into. I add vanilla to the ginger syrup and baste the pineapple with this sweet and pungent mix. You could also simply drizzle the pineapple with honey.
Provided by Martha Rose Shulman
Categories dinner, quick, dessert
Time 25m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Cut ends off pineapple. Quarter lengthwise, peel and core.
- Prepare a hot or medium-hot grill. (If you are using the grill after cooking meat or fish, allow residue to burn off and scrape away with a spatula.) Stir together vanilla extract, ginger palm sugar syrup or honey, and cayenne.
- Brush pineapple wedges lightly with butter or oil and place on grill. Cook for 6 to 8 minutes per side, basting with the syrup, until you see grill marks and the pineapple is lightly colored. Remove to a platter or to plates and brush on remaining syrup or honey. Garnish with fresh mint, and serve warm.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 3 grams, Carbohydrate 54 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 17 milligrams, Sugar 28 grams
VANILLA ICE CREAM
Provided by Matt Lee And Ted Lee
Categories ice creams and sorbets, dessert
Time 2h30m
Yield serves 6
Number Of Ingredients 5
Steps:
- In a large saucepan, warm the milk over low heat until steam rises. In a bowl, whisk together the sugar and eggs, then slowly whisk in the warm milk.
- Return the custard to the saucepan and cook slowly over low heat, stirring continuously, and when the custard is thick enough to coat the back of a spoon, about 8 to 10 minutes, turn off the flame and let cool to room temperature. Stir in the cream and vanilla and chill in the refrigerator at least two hours.
- Churn chilled custard in an ice cream maker.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 32 grams, Protein 5 grams, SaturatedFat 19 grams, Sodium 68 milligrams, Sugar 21 grams, TransFat 0 grams
PINEAPPLE, GINGER AND CILANTRO ICE POPS
Provided by Matt Lee And Ted Lee
Categories dessert
Time 10m
Yield Makes 6 to 8 ice pops
Number Of Ingredients 3
Steps:
- Cut the cilantro stems from the cilantro leaves. Finely chop the stems and roots in a food processor. Transfer to a fine-mesh sieve set over a small bowl. Press on the solids to extract the juices. Discard the solids. Measure 1 tablespoon cilantro juice and place in a large measuring cup.
- Using a Microplane or fine grater, grate the ginger into the sieve set over the bowl. Press on the solids to extract the juices. Measure out 1 teaspoon ginger juice and stir it, along with the pineapple juice, into the cilantro juice. Pour into ice-pop molds and freeze.
Nutrition Facts : @context http, Calories 41, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 6 grams
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