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Ingredients: 1 Cup(s) pineapple 2/3 Tablespoon(s) vegetable oil 1/2 chopped red onion 2 Tablespoon(s) lime juice 2 chopped fresh mint 1/16 Cup(s) honey 1 seeded, minced red Serrano or jalopeno chile 1/4 salt Directions: Halve pineapple lengthwise and reserve 1/2 for another use. Cut the remaining 1/2 pineapple lengthwise into 6 wedges. Heat grill. Brush pineapple wedges with 2 teaspoons oil. In a medium bowl combine all the r emaining salsa ingredients. Place pineapple on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Grill 5 minutes or until browned, turning once. Coarsely chop pineapple; stir into salsa.
Grilled Pork Tenderloin 3/4 chipotle chile powder 3/4 Teaspoon(s) paprika 3/4 Teaspoon(s) dried oregano 3/4 Teaspoon(s) onion powder 1/2 garlic salt 1/4 freshly ground pepper 2 Ounce(s) (3/4 lb.) pork tenderloin(s) 1 Tablespoon(s) vegetable oil Directions: In a small bowl, stir together all rub ingredients. Rub evenly over pork. Cover and refrigerate at least 1 hour or up to 8 hours. Heat grill. Brush pork with vegetable oil. Place on grill; cover grill. Grill 12 to 14 minutes or until no longer pink in center and internal temperature reaches 145 degrees. Place on cutting board; cover loosely with foil. Let stand 5 minutes before slicing. Serve with Pineapple-Onion Relish.
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Cook, stirring, until mixture starts to brown, about 4 Pineapple upside-down cake Preheat oven to 350 F. To make topping: Combine 6 tablespoons of the unsalted butter or margarine, 1 cup of the packed brown sugar, and the honey in a medium sized saucepan. Cook over medium heat, stirring with a wooden spoon, until well blended and smo White bean and corn relish In a small sauce pan cook the beans until tender, drain and rinse. Cooking time depends on how old the beans are. In a small saute pan cook the corn and the shallots in hot oil until tender, about 3 minutes. Season with salt and pepper. Set aside to cool. Pineapple romanoff Cut the pineapple in half through the centre of the leaves & fruit. Cut away the flesh, taking care not to pierce the skin. Put the shells in the refrigerator to chill. Discard the hard core of the pineapple & cut the flesh into cubes Citrus & red onion chicken Servings: 6 lemon zest lime zest orange zest Red Onion Relish (recipe included) In Medium bowl, mix together orange juice concentrate, lemon juice, lime juice, chicken broth granules and cilantro. Add chicken, turning to coat. Marinate 1 hour. Remove chi Tapas baked polenta with spicy relish 1 Bring the milk to a boil in a saucepan. Reduce the heat and whisk in the cornmeal in a stream until it thickens, then stir constantly with a wooden spoon for 20 minutes until it leaves the side of the pan. 2 Remove from the heat and stir in the butter Whole crispy brook trout with mango-pineapple sauce and spicy chinese long beans Mix the flour with the spices. Dredge the trout and deep-fry at 375 degrees until golden brown. Season with salt. Repeat process with the onions. On an oval plate, place a small mound of the long beans and top with trout. Encircle with sauce. Garnish with Minted onion bhajis Put the besan flour into a bowl, add the cayenne pepper, coriander, cumin, and mint and season with salt and pepper to taste. Stir in the yogurt, water, and sliced onion and mix well together. One-third fill a large, deep skillet with oil and heat Butternut squash with wholewheat, wild rice & onion stuffing Preheat oven to 375F. Halve squashes & scoop out seeds & fibres. Place them upside down in shallow baking dishes & cover tightly. Bake for 40 to 50 minutes. Meanwhile, bring water to a boil, stir in wild rice & simmer 40 minutes Onion patties Mix together the dry ingredients then add the milk. This should make a fairly thick batter. Add the onions and mix it thoroughly. Drop the batter by spoonfuls into deep fat. (I would use less fat another time.) Flatten them into patties when y Pineapple cheesecake Crust: Combine butter, crumbs and 1/4c sugar. Press against sides and bottom of spring form pan (8" or 9"). Chill. Filling: Mix pineapple syrup with water to make 1 cup's worth. Combine pineapple syrup/water, 1/2c sugar, gelatin and sa Fineapple pineapple pie Peel and core the apples and cut them into thin slices. In a large saucepan, combine 1 cup of the pineapple juice and the sugar. Bring to a boil and add the apple slices. Simmer, covered, 3 to 4 minutes until apples are tender but not mushy. With a slotte Tomato and green onion rice Heat olive oil in a heavy small saucepan over medium-high heat. Add rice and stir until rice is coated with oil and slightly translucent, about 2 minutes. Add chicken broth and bring to simmer. Reduce heat to low, cover saucepan and cook until broth is Pineapple coconut muffins [*I always add 2 tsp Ener-G egg replacer mixed with 2 T of water to this recipe, but I could not find a selection for egg replacers.] Toast coconut in no stick frying pan over med-hi heat until toasted and brown, stirring often. Set aside. Combine all dr Onion soup with beer and cheddar IN A 3-QUART HEAVY POT, preferably cast iron or copper, melt the butter over low heat, add the onions and cook, covered, for 15 minutes. Uncover and continue to cook until the onions turn a deep golden color, about 30 to 40 minutes, depending on y Barbecued oysters on spinach and red onion salad OYSTERS Shuck oysters and drain liquid. Combine pepper mixture and flour. Dredge oysters in mixture. Shake off excess. Heat 1/4 cup oil in a small saute pan over medium heat. Fry oysters, 5 at a time, for 1 minute per side or until golden. Wipe pa Pineapple zucchini bread Preheat oven to 350F degrees. Lightly grease two 9X5 inch loaf pans; set aside. In a bowl, beat eggs with an electric mixer until frothy; beat in sugar, oil, and vanilla and continue beating until mixture is thick and foamy. Stir in zucchini and Mango and pineapple salsa Mix all ingredients together and marinate in the refrigerator for one hour. Hot dog relish * Peppers should be seeded. ~------------------------------------------------------------------------- Put the vegetables through the medium blade of a food chopper. Cover the vegetables with boiling wate r, let stand for 15 minutes, and drain well. Add Pineapple salad Shake oil, lemon juice, soy sauce, and brown sugar in tightly covered jar. Twist top from pineapple; cut pineapple into fourths. Cut fruit from rind; remove core and any "eyes." Slice each fourth lengthwise; cut crosswise into chunks. Pineapple-lemon chicken Preperation: Pound each chicken breast half to flatten. Place chicken in a bowl and add salt, pepper, and sherry; stir to coat. Set aside for 30 minutes. To make lemon sauce, whirl pineapple slices in a blender until smooth. Then combine with re Bangin' bart (eggplant, onion, and tomato casserole) In a large frying pan, saute the onion in the oil until it is translucent. Add the spices and stir for 1 minute. Add the eggplant and tomato, stir well and cover. Reduce heat and simmer until vegetables are mushy (about 1/2 hour). Remove the lid and cont Gingered pineapple chicken Combine all ingredients in the crockpot; cover and cook on LOW for 6 to 8 hours. Serve over rice or flat noodles. Pineapple crumble Preheat oven to 350F. Combine filling ingredients in a mixing bowl & pat into a 9-inch square baking pan. Melt margarine in a skillet & remove from heat. Stir in the remaining topping ingredients till evenly coated with the margarine. Sprink Pineapple refresher Drain the pineapple slices, reserving 2 tablespoons of the juice. In a 2-cup microwave-safe measuring cup, combine the brown sugar, cornstarch, orange juice, and reserved pineapple juice. Microwave on HIGH for 1 1/2 to 2 1/2 minutes or until mixtu Onion sauce 1.Put onions, unpeeled, on a plate, cover with wet papertowl and cook in Microivave on HIGH for 8 minutes.Cool and peel. 2.Heat bones at HIGH in microwave for 1 minute. Loosen mark out of the bones. 3.Heat the mark, onions and the broth at HI French onion soup Melt butter in a heavy frypan. Add sliced onion, cover, cook over load heat about 5 minutes until onion is tender. Remove lid, increase heat to high. Cook and stir until onions are golden. Reduce heat, stir in flour and wine. Simmer 1 minute. Add water; s Pineapple cream Combine gelatin and sugar in the container of electric blender. heat pineapple with syrup to boiling; add to blender all at once. Whirl on high speed until smooth. Add frozen lemonade concentrate, cream, then crushed ice. Blend until smooth. pou Pineapple muffins Preheat oven to 375F degrees. Sift together flour, baking powder and sugar. Cream together butter, eggs, and honey; stir in flour mixture, bran cereal, salt, cream and crushed pineapple until just mixed. Oil muffin pans and fill each section a little over Six-onion soup Melt butter in a pot. Add onions, leeks, shallots and garlic and cook covered for about 25 minutes-until tender. Add stock, thyme and bay leaf and season to taste with s & p. Bring to a boil, reduce heat and cook for 20 minutes. Strain soup Rib-eye steaks with gorgonzola butter and crispy sweet onion For gorgonzola butter: Preheat oven to 350F. Place garlic on piece of foil; drizzle with olive oil. Enclose garlic in foil. Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with Cucumber relish salad Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley. Fried onion rings In a large, deep skillet, heat oil to 365 degrees F (180 degrees C). In a medium bowl, combine flour, beer, salt, and pepper. Mix until smooth. Dredge onion slices in the batter, until evenly coated. Deep fry in the hot oil until golden brown. Drain on pa Annasi (pineapple curry) Cut the pineapple in half lengthways, scoop out the flesh and cut into cubes. Retain the half pineapple shells. Chop the onion and finely slice the chillies Heat the ghee and fry the onion together with the curry leaves and lemon grass. Add the c Radish and cilantro relish Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour. Makes 3 cups of relish.