New Recipes with pineapple

Ingredients:-

• 500 gm —- pineapple chunks in syrup, drained, syrup reserved
• Half cup —- sugar
• Quarter cup —- flour
• One-eighth tsp —- salt
• 3 tbsp —- lemon juice
• Grated peel from one lemon
• 3 —- egg yolks beaten
• 2 tbsp —- melted butter
• Three-forth cup —- milk
• 3 —- egg whites, beaten

Food preparation:

1. Preheat oven. Mix sugar, flour & salt; add pineapple syrup, lemon juice, peel, egg yolks, the melted butter & milk.
2. Put equal portions of pineapple chunks in 6 custard cups; pour custard mixture over pineapple chunks.
3. Place custard cups in large baking pan, place in oven.
4. Then pour about 1 inch of hot water into the larger pan.
5. Bake for 45 to 50 minutes, or until a knife inserted in centre comes out clean.

Ingredients:-

• 500 gm can of crushed pineapple, reserve 1 cup for juice for icing
• 1 cup milk 2 cup flour
• 3 tsp baking powder
• 1 tsp salt
• 1 cup margarine
• 1.5 cup granulated sugar
• 3 eggs
• 1 tsp vanilla

Food preparation:

1. Sift together flour, baking powder & salt, set aside.
2. Add remaining juice with one cup of milk.
3. Cream margarine; beat in sugar, eggs and vanilla until fluffy.
4. Add alternatively liquid & dry ingredients until all are completely mixed.
5. Fold in drained crushed pineapple.
6. Pour into nice by thirteen dish.
7. Bake 175 C oven for 40 minutes or until knife inserted comes out clean.

Ingredients:-

• 500 gm —– freshly cut pineapple
• 150 gm —– sugar
• 200 ml —– heavy cream
• Lemon juice

Food preparation:

1. Slice the (skinned) pineapple & cut into small pieces. (Some pineapples have really soft cores that can be eaten, but if the core is hard cut it out; just make sure you’ve got the amount you need)
2. Put the pineapple into a container & freeze for a couple of hours. Make sure it’s completely frozen.
3. Take the frozen pieces & put them in a blender with sugar & cream.
4. Mix the ingredients to a smooth mass.
5. Add lemon juice to taste.
6. Pour the mixture into a container & freeze.
7. After about one hour take it out & give it a whipping.
8. Return it to the freezer for another hour & repeat 4 to 5 times. (This prevents ice crystals from forming & gives a much smoother result).

Ingredients:-

• Half kg. Lean flank steak
• 2 cups cubed pineapple
• 1 tbsp. peeled, minced ginger root
• 2 tsp. sugar, 2 tbsp. soy sauce
• 3 cloves garlic, minced
• Vegetable cooking oil
• 2 tsp. dark sesame oil
• 2 tsp. cornstarch
• 1 tbsp vinegar
• 1 cup diagonally sliced green onions
• 1 cup thinly sliced fresh mushrooms
• 1 cup snow peas
• 1 cup julienne-cut red bell pepper strips
• 3 cps hot cooked rice/ pasta

Food preparation:

1. Cut steak lengthwise into quarter-inch thick slices; cut slices in half crosswise.
2. Marinate in refrigerator for two hours.
3. Heat oil in a large nonstick skillet. Add steak; stir fry four minutes.
4. Combine cornstarch & vinegar; stir well.
5. Add pineapple in skillet; stir-fry 3 minutes or until vegetable are crisp- tender.
6. Serve over rice.

Ingredients:-

• 1 —- whole chicken
• 2 —- stalks celery cut into half lengths
• 3 tbsp —- soy sauce
• 4 —- ginger strips
• 1 cup —- pineapple chunks
• 1 cup —- flour or corn starch
• ½ cup —- pineapple juice
• Oil for cooking
• 1.5 cup —- water
• 1 tsp —- sugar (or to taste)
• 1 tsp —- salt (or to taste)

Food preparation:

1. Clean the chicken, cut into pieces.
2. Heat oil in a wok or frying pan.
3. Put chicken pieces & cook until slightly turn tender & brown.
4. Then mix in sliced celery, ginger, salt, soy sauce sugar & half cup water in saucepan.
5. Cover & let it simmer.
6. Transfer the chicken to a platter. Reserve stock.
7. Add pineapple juice. Mix in flour or cornstarch to half cup of stock.
8. Add pineapple chunks & simmer until the sauce thickens.
9. Stir continuously until a smooth & even texture is obtained.
10. Pour sauce over cooked chicken.

Ingredients:-

• 2 —– Pineapples small
• 750 gm —– Fish skinned
• 15 gm —– Butter
• 1 tbsp —– Oil
• 6 —– Sabz piyaz, Finely chopped
• 1 —– small chili, Seeded & finely chopped
• 4 tsp —– Garam masala
• ¾ tsp —– Zafran threads
• 1 tsp —– Ground zeera
• 3 tsp —– Lime juice
• 1.25 —– cup Cream
• Salt & pepper: to taste

Food preparation:

1. Cut out pineapple into ½ inch cubes and set aside.
2. Cut fish into bite/ sized pieces.
3. Melt butter with oil in a large fry pan or wok over medium heat.
4. Add sabz piyaz, chili & stir/ fry for 3 minutes.
5. Stir in garam masala, zafran, zeera and cook for a minute add fish & lime juice to pan and stir/ fry for 5 minutes.
6. Pour in cream and bring to the boil.
7. Lower heat and simmer for 5 minutes, stirring, add pineapple cubes.
8. Season with salt & pepper.
9. Cook for 2 minutes.