Pineapple Biscotti 2008 Recipes

PINEAPPLE BOMBER

Steps:

• In a mixing glass filled with ice, add above ingredients and shake. Pour into glass filled with ice.

PINEAPPLE BISCOTTI 2008

Steps:

• Chop pineapple and place in a bowl, cover with the hot water, to plump fruit, cover with saran and set aside for about 15 minutes.
• In another large bowl sift measured dry ingredients, flour, spices, salt, and powder and stir to blend well.
• In a large bowl, cream the sugar with the eggs until light and fluffy, add in the oil, zest, and vanilla.
• Drain the pineapple well, ( throw away the water it is not needed) and add drained pineapple to the egg sugar mixture.
• Now add the dry ingredients and mix well.
• Cover with saran and let chill about one hour.
• Preheat the oven to 325 degrees.
• Knead the chilled dough until smooth, shape into a 12 " x 4" log on a greased cookie sheet.
• Flatten down slightly to shape, sprinkle with decorating or pearl sugar, and press to adhere if desired.
• Bake until edges are browned about 25 minutes.
• Remove to a wire rack and lower oven temperature to 275 degrees.
• After letting the log cool about 15 minutes, with a serrated bladed knife slice into 3/4 inch bars diagonally.
• Place cut side down onto greased baking sheet or parchment and bake another 20 minutes, turning once.
• Remove and cool completely before storing air tight.

PINEAPPLE BISCUITS

Steps:

• In a bowl, combine the brown sugar and butter; stir in the pineapple and cinnamon. Spoon into 10 greased muffin cups. Place one biscuit in each prepared cup. Bake at 425° for 10 minutes or until golden brown. Let stand for 5 minutes before inverting onto a serving platter.

LUAU PORK CHOPS

Steps:

• Lightly salt and pepper each side of the pork chops.
• Melt the butter in a large skillet. Add the onion and peppers and and press the garlic into the pan (or mince it if you don't have a garlic press); saute about 2 minutes.
• Add the olive oil and allow it to heat up, then brown the chops, about 5 minutes on each side.
• While the pork chops are browning, drain the pineapple tidbits (reserving the juice!) and add them to the skillet, stirring until starting to brown slightly.
• When the chops have been browned on both sides, add the pineapple juice and chicken broth.
• Bring to a boil, then reduce to a simmer and cover.
• Allow to simmer gently for 15 minutes.
• Whisk 1 T cornstarch into 1/4 c cold water, then slowly stir into the chops. Cook 5 minutes or until thickened.