PINEAPPLE JAM
This delicious jam is perfect for spreading on toast and can also be used as the foundation for sweet-and-sour sauce or a glaze for roasted meats.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Peel the pineapple and grate the flesh -- you should end up with about 2 cups. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes.
- Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.
GREEN TOMATO SALSA
I came up with this green tomato salsa recipe so I could use up all the fresh tomatoes from my garden. -Vanessa Moon, Tucson, Arizona
Provided by Taste of Home
Categories Appetizers Snacks
Time 30m
Yield 6 cups.
Number Of Ingredients 13
Steps:
- Preheat broiler. Place peppers on a foil-lined baking sheet. Broil 3-4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place in a bowl; let stand, covered, 20 minutes., Using tongs, place tomatoes, a few at a time, in a pot of boiling water for 5 minutes. Remove tomatoes; cool slightly. Peel and finely chop tomatoes; place in a large bowl., Remove skin, stems and seeds from charred peppers. Finely chop peppers; add to tomatoes. Stir in onion and garlic., Place all remaining ingredients except chips in a blender; cover and process until smooth. Add to tomato mixture, stirring to combine. Serve with chips.
Nutrition Facts : Calories 27 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
SWEET AND SOUR PORK WITH TOMATO GREEN CHILE PINEAPPLE PRESERVES
This recipe is a fantastic example of what can be done with Recipe#388177 . This recipe calls for 2 cups tomato green chile pineapple preserves that I was not able to enter under ingredients. This is goood eating when the weather gets cold.
Provided by Busters friend
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour and salt in a flat dish. Dip pork
- cubes into beaten egg, then in flour mixture, coat-
- ing each piece thoroughly.
- Fry pork cubes in hot oil until browned on all sides, about 6 to 8 min-
- utes. Drain on paper towel; keep warm.
- In deep non-stick skillet, bring preserves to a boil. Blend cornstarch with cold water in a small bowl; gradually stir into preserves. Continue cooking, stirring constantly, until mixture is thickened and bubbly.
- Stir warm pork cubes, drained pineapple chunks,
- and bell pepper into thickened sauce. Heat, stirring
- constantly, until pork, pineapple, and pepper are
- heated through.
- Serve over hot cooked rice.
Nutrition Facts : Calories 371.1, Fat 12.4, SaturatedFat 4.3, Cholesterol 150.3, Sodium 376.9, Carbohydrate 26.1, Fiber 1.2, Sugar 9.5, Protein 36.8
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