Cookalong - #27 - Pineapple

ann_tJanuary 1, 2013

Cookalong #27 ----PINEAPPLE !!!!!!

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see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, May 3, 10 at 19:36

Here we go, this time we are doing PINEAPPLE!

Great choice, Dirtgirl. I know I use a lot of pineapple, both fresh and canned in the summer.

This Cookalong will run for two weeks and I know there are many good pineapple recipes around. It seems like pineapple goes into so many things.

Nancy

Here is a link that might be useful: Cookalong #26 --- Peanut Butter!

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Posted by ritsincooks (My Page) on Mon, May 3, 10 at 21:42

Here is a very easy and tasty dish.

Simple Thai Shrimp Curry

1 tb. oil 2 tsp. red curry paste 1 can (13 fl oz) coconut milk 1 can (10 oz) pineapple pieces (tidbits) 3 tb fish sauce 2 tb brown sugar 1/2 pound medium shrimp, shelled and deveined

1. Drain pineapple pieces.

  1. Heat oil in wok or frypan and cook curry paste for a couple of minutes.

  2. Add coconut milk and pineapple and stir well.

  3. Stir in sugar and fish sauce.

  4. Add shrimp and bring the curry to boil for three minutes or until shrimp are cooked.

  5. Serve with basmati rice.

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Posted by denise8101214 (My Page) on Mon, May 3, 10 at 21:55

All the other Cookalongs

Here is a link that might be useful: All the other Cookalongs o RE: Cookalong #27 ----PINEAPPLE !!!!!!

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Posted by ann_t (My Page) on Mon, May 3, 10 at 22:07

Pineapple Upside Down Cake

Pan Schmear 8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature 1 1/2 Tbsp Honey 1/2 tsp Dark Rum 1 Cup Packed Light Brown Sugar 1/2 tsp Vanilla Paste or Pure Vanilla Extract Sea Salt

1 Gold (Extra-Sweet) Pineapple

Cake 1 1/3 Cups Cake Flour 2 tsp Baking Powder 8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature 1/2 Cup Plus 2 Tbsp Granulated Sugar 1/2 tsp Vanilla Paste or Pure Vanilla Extract 2 Large Eggs 1 Tbsp Plus 1 tsp Milk

Method

Preheat the oven to 350ËF.

In the bowl of a stand mixer fitted with the paddle, combine the butter, honey, rum, brown sugar, and vanilla and beat until smooth and well blended. Spread 1/3 cup of the schmear over the bottom of a 9-inch silicone cake pan. Sprinkle lightly with salt. (The remaining schmear can be refrigerated for up to 2 weeks or frozen for up to 1 month; bring to room temperature before using.)

Cut the top and bottom from the pineapple and cut away the peel. Cut the pineapple lengthwise into quarters, and cut off the core from each section. Cut each piece crosswise into ¼-inch thick slices. Beginning at the perimeter of the pan, make an overlapping ring of...

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