1749 pineapple cooking Recipes

cooked ham, sourdough bread, cream cheese, softened, drained crushed pineapple, provolone or swiss cheese, eggs, milk, white sugar, butter, vegetable oil

cubed cooked chicken breast, crushed pineapple, drained, chopped pecans, chopped celery, chopped onion, sweet pickle relish, mayonnaise, onion salt, garlic salt, paprika, lettuce leaves, sandwich rolls, split

cooked chicken, shredded, crushed pineapple, drained, celery, diced (optional), pecans, toasted and chopped (optional), gingerroot, minced, red onions, minced, garlic cloves, minced, dijon mustard, curry powder, lemon juice, fresh parsley, minced (cilantro), low-fat mayonnaise, salt and pepper, flour tortillas (optional)

cooked ham, brown sugar, maple syrup, dijon mustard, canned pineapple rings, thinly sliced

vegetable oil, minced peeled fresh ginger, garlic cloves, minced, bay scallops, cooked short-grain rice, coarsely chopped pineapple, fresh lemon juice, salt, pepper, minced fresh cilantro

pineapple chunks in juice, minced garlic or 2 fresh garlic cloves, pressed, worcestershire sauce, dijon mustard, dried thyme or 1 tsp dried rosemary, salt, pepper, lemon juice, boneless skinless chicken breasts, sweet potato, peeled & cut into bite-sized cubes, cornstarch, cooked brown rice (optional), steamed broccoli (optional)

pineapple slices in juice, undrained, hot pepper jelly, skinned, boned chicken breast halves, vegetable cooking spray, pita bread rounds, cut in half, nonfat cream cheese, hot pepper jelly, fresh spinach leaves

pineapple chunks, drained, cooked rice, chicken stock, shallots, thinly sliced, garlic, finely chopped, red or green chili, thinly sliced (reduce or leave out if you prefer very mild fried rice), egg, frozen peas, carrot, grated (about 1/4 cup), currants, raw cashews, scallions, finely sliced, fresh coriander, fish sauce, curry powder

pineapple chunks in juice, green pepper, chopped, celery, chopped, salt, condensed cream of mushroom soup, tuna fish, drained, tabasco sauce, cooked rice

pineapple preserves, orange marmalade, lemon juice, water, cornstarch, cooked shrimp , medium sized, peeled and deveined

cooked ham, finely chopped, swiss cheese, shredded, canned crushed pineapple, well drained, green onion, finely chopped, ground mustard, pillsbury refrigerated pie crusts , softened as directed on box, egg, beaten, sesame seeds , if desired

cooked baby shrimp, peeled, green seedless grape, halved, stalks celery, diced or sliced, sliced almonds, canned water chestnuts, drained,sliced, canned lychees, drained (optional), fresh pineapple, peeled,cored,and in chunks, mayonnaise, honey, reduced sodium soy sauce, mild curry powder, lime , juice of, lettuce leaf, for garnish

unsweetened pineapple slices, undrained, brown sugar, margarine, vegetable cooking spray, sugar, reduced-fat cream cheese, margarine, egg whites, egg, all-purpose flour, baking powder, salt, shredded sharp cheddar cheese, vanilla extract

pineapple, cut into thin strips (about 2 spears ), carrots , cut into matchsticks, cooked lean ham , cut into thin strips, head napa cabbage, thinly sliced, litehouse lite coleslaw dressing, burrito-size flour tortillas

pineapples (about 2 1/2 lb or 8 cups fresh pineapple, sliced), brown sugar, fresh ginger (about 5 oz), thinly sliced, cinnamon sticks, coconut or vanilla ice cream for serving

pineapple (labeled extra sweet ), peeled (reserving rind), quartered, and cored, olive oil, fresh rosemary, garlic clove, smashed, fresh lemon juice, salt, fully cooked smoked pork chops, black pepper

ripe pineapple, lime, vegetable oil or cooking spray , to coat grill, honey, for drizzling

pineapple, peeled and cut crosswise into 1/2-inch slices, olive oil, chopped red onion, minced red bell pepper, rice wine vinegar, jalapeno peppers, seeded and minced, lime juice, chopped fresh cilantro leaves, minced garlic, salt , plus 1 teaspoon, tuna steaks, essence , recipe follows, fresh cilantro sprigs, for garnish, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, recipe from new new orleans cooking , by emeril lagasse and jessie tirsch, published by william morrow , 1993.