UNDER THE SEA SALAD- AMISH STYLE
I got this recipe from an Amish cookbook entitled Cooking with the Horse and Buggy People. This is recipe is from a Amish lady from Holmes County,Ohio
Provided by tuttifrutti1
Categories Gelatin
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- BOTTOM LAYER:.
- Prepare jello following directions on box. When partly set, add pineapple and nuts.
- Put in bottom of pan. Chill.
- CENTER LAYER.
- Prepare jello.
- Whip cream.
- Add cream cheese.
- Add cream cheese and cream mixture to partly set jello. Pour on top of completely set lime jello.
- TOP LAYER:.
- Prepare jello. Pour on top of completely set lemon jellow.
- Chill until completely set.
Nutrition Facts : Calories 649.1, Fat 30.1, SaturatedFat 15.9, Cholesterol 82.3, Sodium 596.2, Carbohydrate 87.6, Fiber 1.3, Sugar 79.3, Protein 12.2
PINEAPPLE UNDER THE SEA
Steps:
- For the pineapple cake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment and spray the sides with cooking spray.
- In a mixer, blend the granulated sugar and shortening, then add the milk, cherries, whole egg and egg white and mix to combine. In a bowl, combine the flour, baking powder and salt. Slowly add the dry ingredients to the mixer and mix until smooth.
- Lay down 4 pineapple slices in each pan and fill three-quarters of the way with the batter. Bake until golden brown, about 35 minutes. Let cool slightly, then remove the cakes from the pans to a wire rack to cool completely.
- For the strawberry filling: In a mixer, beat the cream cheese and butter until fully incorporated. Mix in the vanilla. Slowly beat in the confectioners' sugar until smooth and fluffy. Fold in the strawberry preserves.
- Spread the strawberry filling in between the 2 layers of cake. Smear a very thin coating of the strawberry filling around the sides and top of the stacked cake.
UNDER THE SEA SALAD
Make and share this Under the Sea Salad recipe from Food.com.
Provided by BeccaB3c
Categories Gelatin
Time 5h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve gelatin in boiling water.
- Add juice of pineapple tidbits and lemon juice.
- Pour 1 1/4 cups into loaf pan.
- Chill until set.
- Blend remaining gelatin and softened cream cheese, add pineapple.
- Spoon over set Jello.
- Chill until firm.
- Unmold onto a plate.
Nutrition Facts : Calories 142.7, Fat 7.5, SaturatedFat 4.7, Cholesterol 23.4, Sodium 113.7, Carbohydrate 17.6, Fiber 0.8, Sugar 14.5, Protein 2.8
SEARED SCALLOPS WITH BASIL RISOTTO
There's just something about the caramelized crust and meaty interior of scallops that makes them the perfect protein. They also have a naturally delicate flavor, so it's important to let them shine with a simple seasoning of salt and pepper. However, that means whatever scallops are served with has to take the lead with big, bold taste. Cue basil-pineapple risotto! Once you make risotto with pineapple juice, you'll be hard pressed to go without it ever again. If you're looking to wow guests with a meal they'd be likely to find in a five-star restaurant, then this is your dish.
Provided by Kelly Senyei
Categories Summer Risotto Rice Pineapple Basil Scallop Seafood Pescatarian Dinner Soy Free Tree Nut Free Peanut Free Parmesan
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.
- Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.
- Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.
- Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.
- Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.
- Divide the risotto among serving plates and top with the scallops.
- Garnish with microgreens and serve.
ROASTED SEAFOOD-STUFFED PINEAPPLE
This delicious recipe for roasted seafood-stuffed pineapple is courtesy of Roberto Santibanez and can be found in his cookbook, "Rosa's New Mexican Table."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 15
Steps:
- Cut pineapple in half lengthwise. Using a small paring knife, make a cut about 1/2-inch from the pineapple skin, all the way around the pineapple. Remove core and discard. Using a large spoon, remove the pineapple flesh from its skin, making sure to leave about 1/2-inch of flesh all around each pineapple half. Set pineapple shells aside and coarsely chop pineapple flesh.
- Melt butter in a medium skillet over medium heat. Add onion and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add chopped pineapple, bay leaves, sugar, chile powder, and 1/4 teaspoon pimiento arabe. Cook, stirring often, about 15 minutes. Season with salt and set aside to cool. This can be made up to a day in advance; refrigerate until needed and discard bay leaves before using.
- Position rack in center of the oven and preheat to 400 degrees. Line a baking sheet with parchment paper and set aside.
- Place adobo sauce in a medium saucepan and bring to a simmer over medium heat, adding water if sauce seems too thick. Place fish and shrimp in a large bowl; season with 1 teaspoon salt and remaining 1/4 teaspoon pimienta arabe and toss to combine.
- Brush the inside of each pineapple shell with adobo sauce. Divide seafood mixture evenly between each pineapple shell; sprinkle with cilantro. Spread pineapple mixture over seafood, and pour over any remaining adobo sauce. Wrap crowns of pineapple with foil and transfer pineapples to prepared baking sheets. Bake for 20 minutes.
- Tuck 4 clams into the stuffing of each pineapple; sprinkle cheese over each. Return pineapples to oven and continue baking until clams have opened, filling is bubbling, and cheese is lightly browned, about 20 minutes. Let stand several minutes before serving.
More about "pineapple under the sea recipes"
SALMON – IN A PINEAPPLE UNDER THE SEA
From ou.org
MERMAID PARTY PUNCH | OCEAN WATER RECIPE
From werethejoneses.com
PINEAPPLE UNDER THE SEA RECIPE | COOKING CHANNEL
From cookingchanneltv.com
Servings 12Total Time 2 hrs 5 minsCategory DessertCalories 680 per serving
DRINK UNDER THE SEA WITH SPONGEBOB TIKI MUGS
From nerdist.com
PINEAPPLE UNDER THE SEA - FINEST CALL
From finestcall.com
UNDER THE SEA
From austineastciders.com
PINEAPPLE RECIPES
From allrecipes.com
DREW BARRYMORE'S PINEAPPLE UNDER THE SEA MARGARITA!
From thedrewbarrymoreshow.com
STEAM COMMUNITY :: GUIDE :: ALL RECIPES
From steamcommunity.com
WHO LIVES IN A PINEAPPLE UNDER THE SEA?! | WHO LIVES IN A …
From facebook.com
BEST JERK SHRIMP & PINEAPPLE BOWLS RECIPE - HOW TO MAKE JERK …
From delish.com
PINEAPPLE UNDER THE SEA – COCKTAIL RECIPES
From elguapobitters.wordpress.com
590 BEST PINEAPPLE UNDER THE SEA IDEAS | DESSERTS, RECIPES, FOOD
From pinterest.com
10 BEST LIME JELLO SALAD PINEAPPLE RECIPES | YUMMLY
From yummly.com
HOW TO CUT A PINEAPPLE AND MAKE A PINEAPPLE BOAT
From thespruceeats.com
BROILED SEA BASS WITH PINEAPPLE-CHILI-BASIL GLAZE
From myrecipes.com
200 BEST PINEAPPLE UNDER THE SEA... IDEAS | YUMMY FOOD, FOOD, …
From pinterest.com
SEA PINEAPPLE
From en.wikipedia.org
41 BEST PINEAPPLE RECIPES: TACOS, COCKTAILS, DESSERTS, AND MORE
From epicurious.com
You'll also love