Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I would like to fine recipies with pineapple as the main ingredinet for example,-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I would like to fine recipies with pineapple as the main ingredinet for example,),it will help you,my kids.
Answers:
Prawns And Pineapple in Coconut Milk Curry
Ingredients
600g large prawns, trimmed but with shells intact
200g pineapple, cubed
200ml thick coconut milk
1/2 cup tamarind juice, squeezed from 25g tamarind paste mixed with 150ml water
1 – 2 pieces tamarind skin
2 – 3 tbsp oil
Seasoning:
1/2 tsp salt
1/2 tsp sugar
1/2 tsp fish stock granules
Ground spice ingredients:
2 tbsp chilli paste
6 – 7 cilipadi
2 stalks lemon grass
6 shallots
2 cloves garlic
2cm fresh turmeric root
4 candlenuts
2cm galangal
1? tbsp fish curry paste
Garnishing:
1 wild ginger bud, sliced finely
Mint leaves
Method
Heat oil in a wok. Fry spice ingredients until aromatic and the oil separates. Add coconut milk, tamarind juice and tamarind skin. Bring to a boil.
Add pineapple cubes and prawns. Simmer until prawns are cooked. Season to taste, then garnish before serving.
Pineapple Upside Down Cakes With Lime Syrup
Ingredients
Cake:
100 g + 2 tbsp softened butter
100 g + 2 tbsp soft brown sugar
2 medium-sized eggs
100 g self-raising flour, sifted
Drained, tinned pineapple slices
Syrup:
100 ml hot water
2 tbsp sugar
1 tbsp freshly-squeezed lime juice
1 tsp finely-grated lime zest
Yoghurt cream:
150 ml (very cold) whipping cream
3 tbsp plain natural yoghurt
1 tbsp sugar
Method
Preheat oven to 180°C. Generously brush the base and sides of eight to 10 muffin pans (or use the disposable foil ones) with softened butter (the 2 tbsp). Sprinkle the insides of the tins liberally with 2 tbsp of the brown sugar.
Cream the remaining butter and brown sugar until light and fluffy. Crack in one egg, beat well and then add the other egg, beating the mixture until it starts to look smooth and glossy. Fold in the sifted flour without beating the mixture and finally, fold in 1 tbsp of the syrup from the tinned pineapple.
Place a well-drained pineapple ring (trust me, there’s really no need to plug up the hole with a glace cherry) in the prepared muffin pan and fill until full with the cake batter.
Bake in the preheated oven for 15-20 minutes or until fluffy and golden brown. (If it is properly cooked, the top will spring back if you touch it lightly with the tip of your finger, not form a dent.)
Leave the cakes to cool in the pans for 10 minutes before loosening the edges with the tip of a knife and turning them out.
While the cakes cool, stir all the ingredients for the syrup together until sugar dissolves. Pour enough syrup over each cake to moisten generously and serve garnished with shreds of lime zest and a dollop of whipped yoghurt cream.
Whisk the cold whipping cream in a well chilled bowl (using a hand whisk or hand-held electric beaters) until cream thickens and forms soft peaks. (To prevent the cream from separating, take care not to over-beat.) With a few extra strokes of the whisk, add the yoghurt and sugar. Transfer into a serving bowl and chill until ready to serve.
Cinnamon-Spiced Pineapple Soup with Mint Granita
Ingredients
1 small pineapple
Brown sugar to taste
Cinnamon powder to taste
Granita:
30 mint leaves
75g sugar
125ml water
12 large strawberries, sliced
4 sprigs mint
Method
Peel pineapple and cut into quarters lengthwise. Remove the core and slice pineapple. Blend roughly in a food processor. Add brown sugar and cinnamon powder to taste. Chill in the refrigerator.
For the mint granita, process the mint, sugar and water in an electric blender. Pour into a suitable mould and set in the freezer. (Or make this in an ice-cream maker.)
To serve, pile the strawberries into a small, wide-rimmed glass. Pour the chilled pineapple soup into the glass. Top with a spoonful of mint granita and garnish with a sprig of mint. Serve immediately.
Pineapple Lassi
Ingredients
1 cup ripe, fresh pineapple (peeled and diced)
125 ml/1/2 cup plain, natural yoghurt
125 ml/1/2 cup water
2 tbsp sugar
Cup ice cubes
Method
Place all ingredients in the jug of an electric blender or food processor and blend until smooth. Pour into chilled glasses and serve immediately
Other Answers:
pineapple upside-down cake
Pineapple is delicious when cooked in 'Upside Down' cake - simply bake a sponge (best way is in a pyrex bowl in the microwave) with golden syrup & drained tinned pineapple at the bottom. Pineapple is also nice with things like trifle or chopped up in sweet & sour chicken. Be careful though, lots of people are allergic to pineapple & it is a bit acidic for children's teeth also.
nonnie, I only use pineapple when I make these 2 cakes. I get a square cake pan and I put brown sugar and the crushed pineapple on the bottom. Then I make a pineapple cake recipe according to the box. I pour the cake batter on top of the sugar and pineapple and bake. YOu have an upside down cake.
I also bake a pineapple cake. When it is cooled, I mix crushed pineapple with cool whip and then I use it as a topping for the cake.
You can also make sundae's with icecream and crushed pineapple.
You can also make pineapple smoothies with crushed pineapple, milk, and icecream. Mix in the blender and serve in nice smoothie long stem glasses. Put a cherrie on top.
Good eatings...
go to alrecipes.com and put in pineapple as the ingredient
and it will give you all kinds of recipes
How about this.....marinate your pineapple slices in Balsamic Vinager, and put them on the grill...sprinkle on a little light brown sugar, and grill until they have nice grill marks on them....Make Pineapple the Star, not just the main ingredient!!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.I would like to fine recipies with pineapple as the main ingredinet for example,-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I would like to fine recipies with pineapple as the main ingredinet for example,),it will help you,my kids.
Answers:
Prawns And Pineapple in Coconut Milk Curry
Ingredients
600g large prawns, trimmed but with shells intact
200g pineapple, cubed
200ml thick coconut milk
1/2 cup tamarind juice, squeezed from 25g tamarind paste mixed with 150ml water
1 – 2 pieces tamarind skin
2 – 3 tbsp oil
Seasoning:
1/2 tsp salt
1/2 tsp sugar
1/2 tsp fish stock granules
Ground spice ingredients:
2 tbsp chilli paste
6 – 7 cilipadi
2 stalks lemon grass
6 shallots
2 cloves garlic
2cm fresh turmeric root
4 candlenuts
2cm galangal
1? tbsp fish curry paste
Garnishing:
1 wild ginger bud, sliced finely
Mint leaves
Method
Heat oil in a wok. Fry spice ingredients until aromatic and the oil separates. Add coconut milk, tamarind juice and tamarind skin. Bring to a boil.
Add pineapple cubes and prawns. Simmer until prawns are cooked. Season to taste, then garnish before serving.
Pineapple Upside Down Cakes With Lime Syrup
Ingredients
Cake:
100 g + 2 tbsp softened butter
100 g + 2 tbsp soft brown sugar
2 medium-sized eggs
100 g self-raising flour, sifted
Drained, tinned pineapple slices
Syrup:
100 ml hot water
2 tbsp sugar
1 tbsp freshly-squeezed lime juice
1 tsp finely-grated lime zest
Yoghurt cream:
150 ml (very cold) whipping cream
3 tbsp plain natural yoghurt
1 tbsp sugar
Method
Preheat oven to 180°C. Generously brush the base and sides of eight to 10 muffin pans (or use the disposable foil ones) with softened butter (the 2 tbsp). Sprinkle the insides of the tins liberally with 2 tbsp of the brown sugar.
Cream the remaining butter and brown sugar until light and fluffy. Crack in one egg, beat well and then add the other egg, beating the mixture until it starts to look smooth and glossy. Fold in the sifted flour without beating the mixture and finally, fold in 1 tbsp of the syrup from the tinned pineapple.
Place a well-drained pineapple ring (trust me, there’s really no need to plug up the hole with a glace cherry) in the prepared muffin pan and fill until full with the cake batter.
Bake in the preheated oven for 15-20 minutes or until fluffy and golden brown. (If it is properly cooked, the top will spring back if you touch it lightly with the tip of your finger, not form a dent.)
Leave the cakes to cool in the pans for 10 minutes before loosening the edges with the tip of a knife and turning them out.
While the cakes cool, stir all the ingredients for the syrup together until sugar dissolves. Pour enough syrup over each cake to moisten generously and serve garnished with shreds of lime zest and a dollop of whipped yoghurt cream.
Whisk the cold whipping cream in a well chilled bowl (using a hand whisk or hand-held electric beaters) until cream thickens and forms soft peaks. (To prevent the cream from separating, take care not to over-beat.) With a few extra strokes of the whisk, add the yoghurt and sugar. Transfer into a serving bowl and chill until ready to serve.
Cinnamon-Spiced Pineapple Soup with Mint Granita
Ingredients
1 small pineapple
Brown sugar to taste
Cinnamon powder to taste
Granita:
30 mint leaves
75g sugar
125ml water
12 large strawberries, sliced
4 sprigs mint
Method
Peel pineapple and cut into quarters lengthwise. Remove the core and slice pineapple. Blend roughly in a food processor. Add brown sugar and cinnamon powder to taste. Chill in the refrigerator.
For the mint granita, process the mint, sugar and water in an electric blender. Pour into a suitable mould and set in the freezer. (Or make this in an ice-cream maker.)
To serve, pile the strawberries into a small, wide-rimmed glass. Pour the chilled pineapple soup into the glass. Top with a spoonful of mint granita and garnish with a sprig of mint. Serve immediately.
Pineapple Lassi
Ingredients
1 cup ripe, fresh pineapple (peeled and diced)
125 ml/1/2 cup plain, natural yoghurt
125 ml/1/2 cup water
2 tbsp sugar
Cup ice cubes
Method
Place all ingredients in the jug of an electric blender or food processor and blend until smooth. Pour into chilled glasses and serve immediately
Other Answers:
pineapple upside-down cake
Pineapple is delicious when cooked in 'Upside Down' cake - simply bake a sponge (best way is in a pyrex bowl in the microwave) with golden syrup & drained tinned pineapple at the bottom. Pineapple is also nice with things like trifle or chopped up in sweet & sour chicken. Be careful though, lots of people are allergic to pineapple & it is a bit acidic for children's teeth also.
nonnie, I only use pineapple when I make these 2 cakes. I get a square cake pan and I put brown sugar and the crushed pineapple on the bottom. Then I make a pineapple cake recipe according to the box. I pour the cake batter on top of the sugar and pineapple and bake. YOu have an upside down cake.
I also bake a pineapple cake. When it is cooled, I mix crushed pineapple with cool whip and then I use it as a topping for the cake.
You can also make sundae's with icecream and crushed pineapple.
You can also make pineapple smoothies with crushed pineapple, milk, and icecream. Mix in the blender and serve in nice smoothie long stem glasses. Put a cherrie on top.
Good eatings...
go to alrecipes.com and put in pineapple as the ingredient
and it will give you all kinds of recipes
How about this.....marinate your pineapple slices in Balsamic Vinager, and put them on the grill...sprinkle on a little light brown sugar, and grill until they have nice grill marks on them....Make Pineapple the Star, not just the main ingredient!!
correctness,It's Non-profit and only for informational purposes.
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