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Post by :rawfor
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :1580
Click below to download : Fruit - Pineapple-jalapeno Syrup (Format : PDF)
Fruit - Pineapple-jalapeno Syrup
1/2 cup water1/2 cup sugar
1/2 fresh pineapple, peeled, cored and cut into l inch chunks (3 cups)
2 large or 3 small jalapeno chilies, seeded and minced
1/4 tsp cayenne pepper
pinch of salt
Combine water and sugar in small saucepan and bring to boil over med. high heat. Cook for 3 minutes to dissolve, then set aside.
Puree pineapple in processor or blender and stir in sugar syrup and jalapenos. Season with cayenne pepper and salt. Store in non reactive container, covered, and in fridge for up to one week.
*NOTE: If that is too much cayenne pepper for you cut it back to taste. Serve with Cornmeal Crepes posted in archives.
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Yield: 6 servings 1 cup Cottage Cheese 1/2 cup Sour Cream 1 cup Pineapple, Crushed 1 cup Walnuts; Chopped 1/2 tsp. Lemon Juice 1/4 tsp. Lemon Zest Cream the cottage cheese in a blender or food processor or with an electric mixer. Blend in the sour cream. Add all the other ingredients and mix well. Cover and chill. Makes about 2 3/4 cups of dip.
Fruit - Pineapple-walnut Dip
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1/2 cup milk -- scalded 1/3 cup sugar 1/4 cup shortening 3/4 teaspoon salt 1 package active dry yeast 1/2 cup water -- warmed 1 egg 3 1/4 cups all-purpose flour -- sifted 2 tablespoons butter -- melted 1/4 cup sugar 1/2 teaspoon ground cinnamon 8 ounces crushed pineapple -- drained 1/3 cup almond slivers -- toasted 1/4 cup Maraschino cherries -- chopped Combine milk, 1/3 cup sugar, shortening and salt in a bowl; cool to lukewarm. Dissolve yeast in warm water. Add yeast, egg and 1 cup flour to milk mixture. Beat until smooth. Gradually add enough flour to
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PREVIOUS 10 BOOKS
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