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Full Online Book HomeLearning KitchenFruit - Pineapple-walnut Dip
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Fruit - Pineapple-walnut Dip Post by :atuur Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2132

Click below to download : Fruit - Pineapple-walnut Dip (Format : PDF)

Fruit - Pineapple-walnut Dip

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.
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Fruit - Pineapple -  Pineapple-zucchini Bread Fruit - Pineapple - Pineapple-zucchini Bread

Fruit - Pineapple -  Pineapple-zucchini Bread
3 eggs 2 cups finely shredded zucchini 1 cup vegetable oil 1 can (8 oz.) crushed pineapple, drained 2 tsp. vanilla 3 cups all-purpose flour 2 cups sugar 2 tsp. baking soda 1-1/2 tsp. cinnamon 1 tsp. salt 3/4 tsp. nutmeg 1/2 tsp. baking powder 1 cup chopped nuts 1 cup raisins or currants, optional Preheat oven to 350 degrees F.In a bowl, combine the eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients, stir into egg mixture, just until moistened. Fold in nuts and raisins, if desired. Pour into two greased 8- x 4- x 2-inch loaf pans. Bake

Fruit - Pineapple-jalapeno Syrup Fruit - Pineapple-jalapeno Syrup

Fruit - Pineapple-jalapeno Syrup
1/2 cup water 1/2 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