PINEAPPLE SALSA WITH TARO CHIPS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the pineapple salsa: Add the pineapple, cilantro, queso fresco, jalapeno, lime juice, garlic, ginger and tomato to a large bowl and stir to combine. Add salt to taste. Let stand for at least 20 minutes to allow the flavors to combine.
- For the taro chips: Preheat the oven to 375 degrees F. Line 2 baking sheets with foil and very lightly coat the foil with baking spray.
- Using a mandoline, slice the taro root into 1/8-inch-thick rounds. You want the taro to be thin but still sturdy. If you can see through the taro after you've sliced it, it is too thin.
- Spread the taro chips between the baking sheets, making sure they do not overlap. Bake, rotating the baking sheets halfway, until the chips are brown in spots and crispy, 15 to 20 minutes. Season immediately with salt. Let cool for 10 minutes, then serve with the pineapple salsa.
PINEAPPLE PORK CHOPS
A very easy and delicious way to cook pork chops with a sweet, but not too sweet, sauce. I recommend serving the pork chops with white rice since the sauce is also excellent on the rice.
Provided by BREANNA20
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the olive oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Remove chops from the skillet, and set aside.
- Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a boil. Return the pork chops to the skillet, reduce heat, and simmer 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove chops from the skillet, reserving broth mixture, and set aside.
- In a bowl, blend the brown sugar, cornstarch, and pineapple juice. Mix into the skillet with the chicken broth mixture. Bring to a boil. Serve with the cooked pork chops.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 15.4 g, Cholesterol 39.2 mg, Fat 9.9 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 2.8 g, Sodium 909.6 mg, Sugar 10.3 g
DRIED PINEAPPLE CHIPS
Provided by Food Network
Number Of Ingredients 2
Steps:
- Place pineapple on a baking sheet lined with parchment paper. Sprinkle with sugar and dry in a 250-degree oven for about 90 minutes. Cool. Transfer to an airtight container.
PINEAPPLE-CHIP CAKE
This cake was made by my Bubby Mallay every year for Hanukkah.
Provided by Food Network
Categories dessert
Number Of Ingredients 12
Steps:
- Mix together the batter ingredients at medium speed until well blended. Pour into 13 x 9-inch greased glass pan.
- Topping: Layer on the crushed pineapple, walnuts and chocolate chips. Beat the egg whites and sugar together until stiff (meringue). Pour the meringe onto the cake batter that has been layered with pineapple, chocolate chips and walnuts.
- Bake at 325 for 50 minutes to 1 hour.
PINEAPPLE CHOCOLATE CHIP COOKIES
A true old fashion recipe that our familt has always called Grandma Quinn's Cookies. It's the only cookies I remember her making. A soft cookie that is great with milk or coffee. Use a good quality crushed pineapple. The taste will really be better. Batter may be chilled if too soft.
Provided by Just Janie
Categories Dessert
Time 25m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Cream together the shortening & sugars.
- Beat in eggs & vanilla until creamy.
- Stir in pineapple.
- Combine the flour, salt & soda & add to creamed mixture.
- Stir in chips & nuts.
- Bake on sprayed sheets at 400 for about 10 minutes.
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- Slice the top and sides off of the pineapple with a sharp knife. Leave the bottom intact. You will need a non-slippery surface to hang on to as you slice the pineapple.
- Using a mandoline slicer, slice the pineapple as thin as possible. If you don't have one, you can use a sharp knife instead. Just be sure to cut the slices as thinly and evenly as possible.
- Place the slices on a dehydrator, leaving some space between the slices for air circulation. Once the racks are full, cover with the dehydrator lid and choose the vegetable/fruit setting. On my dehydrator, it's set to 135 degrees F.
- Begin checking the pineapple chips after 3 hours. Mine were ready after 4 hours. The chips are supposed to be crispy, but if you prefer them more pliable, remove them sooner.
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- Preheat the oven to its lowest temperature setting. For me, I found the oven was warm enough that you could only just feel the heat when you opened the oven.
- Arrange the pineapple slices on a large metal baking tray and place in the oven for 4 to 4.5 hours. Turn the slices over after an hour, and then once more before the end of cooking.
- Take out of the oven and eat immediately, or place in a sealed container to eat later. They should keep for at least a week in a sealed container.
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