Holiday Ambrosia

Makes 30-34 servings

Ingredients

· 3 can (14 ounces) sweetened condensed milk
· 3 cup (8 ounces) plain yogurt
· 1-1/2 cup lime juice
· 6 cans (11 ounces each) mandarin oranges, drained
· 3 can (20 ounces) pineapple chunks, drained
· 4-1/2 cups halved green grapes
· 4 cups flaked coconut
· 3 cup miniature marshmallows
· 3 cup chopped pecans
· 1-1/2 cup halved maraschino cherries, drained

Directions

1. In a large bowl, combine the milk, yogurt and lime juice. Stir in the remaining ingredients. 

Cover and refrigerate for up to 3 hours.

Asian Caramelized Pineapple

Ingredients

• 1 1/2 teaspoons canola oil
• 1 1/2 tablespoons minced red onion
• 1 large garlic clove, minced
• 2 cups diced fresh pineapple
• 1 tablespoon low-sodium soy sauce
• 1 1/2 teaspoons chopped seeded red jalapeño pepper
• 1 1/2 teaspoons fresh lime juice
• 1 teaspoon chopped peeled fresh ginger
• 1 1/2 teaspoons chopped fresh cilantro

Preparation

1Heat oil in a large nonstick skillet over medium heat. Add onion and garlic to pan; cook 2 minutes.

Add pineapple; cook 5 minutes or until lightly browned. Add soy sauce, pepper, juice, and ginger; cook 2 minutes.

Remove from heat; stir in cilantro.

Pineapple Meringue Pie

Prep: 20 min., Bake: 24 min., Cool: 2 hr., Cook: 10 min., Chill: 4 hr.

Pineapple, like lemon juice, is acidic and will prevent the cornstarch from thickening properly if added before the custard is cooked. Chilling the pie after it cools at room temperature further sets the filling and makes for perfect slices

Ingredients

• * 2 cups pecan shortbread cookie crumbs
• * 1 1/3 cups sweetened flaked coconut, divided
• * 1/4 cup butter, melted
• * 2 cups milk
• * 1/4 cup cornstarch
• * 3 large eggs, separated
• * 1 cup sugar, divided
• * 1 (20-oz.) can crushed pineapple, drained
• * 1 tablespoon butter
• * 1 teaspoon vanilla extract

Preparation

1. Preheat oven to 350°. Stir together cookie crumbs, 1 cup coconut, and 1/4 cup melted butter; firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pieplate.

2. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 1 hour or until completely cool.

3. Whisk together milk and cornstarch in a heavy saucepan, whisking until cornstarch is dissolved. Whisk in egg yolks and 3/4 cup sugar, whisking until blended. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a chilled pudding-like thickness. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat; stir in pineapple, 1 Tbsp. butter, and vanilla. Spoon immediately into cooled piecrust.

4. Beat egg whites at high speed with an electric mixer until foamy. Add remaining 1/4 cup sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar is dissolved. Spread meringue over hot filling, sealing edges. Sprinkle remaining 1/3 cup coconut over meringue.

5. Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven to wire rack, and let cool 1 hour or until completely cool. Chill 4 hours.

Grams' Fruit Salad

Ingredients:

• 1 can crushed pineapple
• 1 can mandarin oranges
• 1 cup mini marshmellows
• 3/4 cup shredded coconut
• 3/4 cup sour cream
• 1/2 cup pecan pieces

Directions:

Drain fruit and mix all together

Store in fridge!

Grams' Pineapple Casserole

Ingredients:

• 1 16oz can chunked pineapple (drained)
• 3/4 cup sugar
• 1/4 cup flour
• 1 cup shredded cheddar cheese
• 1/4 cup brown sugar
• 1/2 stack ritz crackers
• 1 stick butter

Directions:

Spread pineapple in 1 qt casserole dish.

Mix flour, sugar, cheese and add to casserole and pour over pineapple.

Spread crushed crackers on top.

Melt butter and pour over crackers.

Bake at 350 for 30 minutes.

Das Pear Pineapple Strudel

Ingredients

• 6 tablespoons unsalted butter
• 1 teaspoon minced ginger
• 1 tablespoon light brown sugar
• 1/8 scant teaspoon ground cinnamon
• Dash ground nutmeg
• 1/2 (1 1/4 pounds) fresh pineapple, peeled, cored and sliced into 1/4-inch pieces (about 4 cups)
• 2 Bartlett pears, ripe but firm, peeled, cored and sliced into 1/4-inch pieces
• 1 frozen puff pastry sheet, thawed according to directions on package
• 1 egg yolk, beaten
• 1 tablespoon dark rum
• 1 tablespoon powdered sugar

Directions

Preheat oven to 400 degrees F.

In a medium saute pan over medium heat, melt 4 tablespoons butter, add ginger and cook for 1 minute. Add in brown sugar, cinnamon and nutmeg. Let cook 2 minutes, then add in fruit, stirring gently to combine. Let cook over medium heat to gently caramelize, about 6 to 8 minutes. Remove fruit from pan, reserve sauce in pan. Let fruit cool to room temperature. Place puff pastry dough on baking sheet. Spread fruit out on puff pastry dough, leaving a 2-inch border all around. With the long end closest to you, fold dough into thirds, then repeat ending with the seam down. Pinch short ends closed. Brush with egg yolk.

Bake until golden brown and crispy, about 20 to 25 minutes. While baking, heat up remaining sauce over medium heat, fortify with rum and 2 tablespoons butter. To serve, remove strudel from oven and slice immediately into 6 pieces. Drizzle some of the sauce on dessert plates. Place strudel slice on top and dust with powdered sugar.

Pork Tenderloins with Pineapple-Mint Chutney

Ingredients:

Pork and Brine:

• 1 teaspoon coriander seeds
• 8 whole allspice berries
• 4 whole cloves
• 1 cup cold water
• 3 tablespoons kosher salt, plus additional for seasoning
• 2 tablespoons dark brown sugar
• 1/4 cup chopped fresh ginger with peel
• 4 cloves garlic
• 1 cup dark rum
• 3 pork tenderloins
• Freshly ground black pepper

Chutney:

• 1/4 teaspoon coriander seeds
• 4 whole allspice berries
• 2 whole cloves
• 2 tablespoons unsalted butter
• 5 coins peeled fresh ginger
• 2 cloves garlic, peeled and smashed
• 1/2 fresh jalapeno (seeds optional), stemmed
• 1/4 cup rice vinegar
• 1 tablespoon light brown sugar
• 3 cups chopped fresh pineapple
• 2 teaspoons kosher salt
• 2 scallions (white and green parts), thinly sliced
• 2 tablespoons chopped fresh mint
• Juice of half a lime

Directions:


For the brine: Crush the spices with the bottom of a saucepan. Put spices in a saucepan and toast, swirling pan over medium heat for 3 minutes. Add water, 3 tablespoons salt, brown sugar, ginger, and garlic to the pan. Bring to a boil, remove from heat, and stir in the rum; cool to room temperature. Remove silver skin from tenderloins and place in a bowl or shallow container. Pour the brine over the tenderloins. Cover and refrigerate 1 to 4 hours.

For the chutney: Put the coriander, allspice, and cloves in a small skillet and toast, swirling pan, over medium-high heat until fragrant, about 30 seconds. Crush spices with a heavy pan or a mortar and pestle. Heat butter in a small saucepan over medium-high heat. Add ginger, garlic, and jalapeno and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add toasted spices, vinegar, and sugar and stir util dissolved. Stir in pineapple and salt Bring to a boil, reduce heat to low, and simmer until slightly thickened, about 20 minutes. Cool, then stir in scallions, mint, and lime juice.

Prepare an outdoor grill with a medium-high fire for direct and indirect grilling.

Remove the tenderloins from the brine and pat dry. Brush the grill grate lightly with vegetable oil. Season tenderloins with coarsely ground black pepper and salt to taste. Grill the tenderloins over direct heat util each side is golden brown, about 6 minutes per side. Move the meat over to the cool side of the grill, cover with a disposable aluminum pan, and cook until an instant-read thermometer inserted in the center reads at least 145 F for medium, about 6 to 8 minutes more. Let rest 5 minutes before slicing. Slice the tenderloins into medallions and serve with the chutney.

http://www.foodnetwork.com/recipes/food-network-kitchens/pork-tenderloins-with-pineapple-mint-chutney-recipe/index.html