Solo Spam And Pineapple Pilaf Recipes

Steps:

• Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.
• Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

Steps:

• Add the olive oil and the butter to a hot 12 inch frying pan, that has a tight fitting lid, and sir until melted.
• Add the onion and saute until transparent, followed by the drained mushrooms and continue to saute the mixture.
• Add the curry powder and spam and when the spam starts to brown, add the rice and stir until all the grains are covered in the oil/butter.
• Add enough chicken broth to the liquid from the mushroom can to bring the total to 2/3 cup of liquid, pour into the pan.
• Put on the cover, lower the heat to the minimum flame and let sit for 15 minutes.
• Turn off the heat DO NOT PEEK and allow to sit for an additional 15 minutes.
• Taste and adjust the flavors with the pepper.

Steps:

• Slice a washed, but not peeled potato, and mix thoroughly with diced onion and olive oil in bottom of a one and a half casserole dish.
• Follow with a layer of sliced Spam.
• Top with the pineapple.
• Mix mustard, pineapple juice and pepper in a small bowl and pour over the other ingredients.
• Cover, bake in a 400 degree (f) oven for 50 minutes or until the pototo is tender.

Steps:

• Saute 1 chopped small onion in 2 tablespoons butter in a saucepan over medium heat, 5 to 7 minutes; season with kosher salt and pepper. Stir in 1 cup farro and 1/4 cup golden raisins; add 2 cups water and 1/2 teaspoon salt. Bring to a simmer, cover, reduce the heat to medium low and cook until the water is absorbed, 35 minutes. Stir and top with chopped salted pistachios and parsley.

Steps:

• Melt the brown sugar with the pineapple juice in the oven.
• Add the pineapple chunks.
• Cut up the spam in slices,cut the slices in half lengthwise.
• Cook about 30 minutes or until hot.

Steps:

• In a frying pan melt half of the butter, add the pineapple and raisins, fry for 2 to 3 minutes or until the pineapple is lightly browned, remove from the stove and set aside.
• Melt the rest of the butter in a large pan, add the green onions, fry for one minute, add the nuts, coriander, cayenne and when using the chili pepper, fry for 2 minutes.
• Now add the rice with the salt and fry this for 3-4 minutes, stirring constantly.
• Add the pineapple-raisin mixture and the boiling stock or water.
• Bring to the boil, lower the heat and cover the pan.
• Simmer for 20 minutes or until all the liquid is absorbed.
• Let the pilaf rest for 10 minutes, serve if desired with chopped parsley.

Steps:

• First saute the onion in the olive oil until limp, add the curry powder and raw rice.
• Stir until all the rice gains are coated with the oil, add the chicken pineapple and the peppers.
• Add the stock and juice and cover with a tight fitting lid.
• Cook over very low heat for 15 minutes, then remove from the heat leave covered and let sit for additional 10 minutes.