Posted on 03/16/2017 4:00:27 PM PDT by Jamestown1630
In recent years the pineapple has superseded peaches to become my favorite fruit – perhaps partly because it’s so much easier to find very good pineapples in my area. But getting at the fruit inside a pineapple is a real project!
I’ve often been tempted to buy one of those pineapple-coring gadgets, but I always turned it down – I thought it would be hard for my small hands to use, and it seemed like the kind of ‘unitasker’ (channeling Alton Brown, here) that would take up space and hardly be used.
A few weeks ago, I saw one of them on the half-price rack at the grocery store, in perfect condition except that the packaging had been damaged; so I gave in and scooped it up, still thinking that I'd probably have to enlist the Husband Unit's man-hands, to make it work.
But this thing is amazing! It isn’t hard to use at all, even for my small and not very strong hands; and it does exactly what it’s supposed to do. There are a lot of them out there, but the one I purchased is from Farberware. When I think back to all my ugly, butchered pineapples, I wish I had gotten this gizmo sooner. (And when it’s all done, you have a nice hollow pineapple to use for a centerpiece "vase".)
Pineapple is especially nice as a snack when dehydrated – it doesn’t require pre-treatment, and the corer does a very good job of making uniform slices that will dry evenly (if you don't have a dehydrator, this link also includes directions for drying in the oven):
http://www.ehow.com/how_4792892_dehydrate-pineapple.html
And of course, there’s the beloved of many, Pineapple Upside Down Cake:
Another use for pineapple that I’ve always liked, is Carrot-Raisin-Pineapple Salad, which is usually made with mayonnaise; but I first made it while low-fat dieting many years ago, and still prefer it with yogurt, instead:
http://www.food.com/recipe/no-fat-carrot-raisin-salad-68514
-JT
Since you provided us with 2 yummy recipes, I had to try to find that recipe for you.
I went to allrecipes.com (my go-to place) and put ‘pineapple’ and ‘angel food cake mix’ into the ingredient search:
Pineapple Angel Food Cake I
Recipe By:Donna
“This three-ingredient recipe is delicious and so very easy due to the use of a cake mix and canned pineapple, and whipped cream dessert topping.”
Ingredients
1 (16 ounce) package angel food cake mix
1 (20 ounce) can crushed pineapple with juice
1 (12 ounce) container frozen whipped topping, thawed
Directions
1Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
2In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
3Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
4Serve with whipped topping
Allrecipes also has lots of reviews from people that made the recipe, and many offer suggestions for improvement. it’s a fun place.
oh you found it!
Looks like I’ll have to eat more ice cream, lol!
Great! You’ll have to tell me how it turns out. :-)
http://www.food.com/recipe/pork-n-beans-cake-spice-cake-easy-322148
Well, That’s Different! The comments say that it’s an excellent spice cake, and that nobody would guess that it contains a can of pork and beans ;-)
Pineapple in Creme de Menthe
ING--can pineapple chunks, drained, can pineapple chunks, undrained,
1/2 cup green crème de menthe, 12 oz bag Frozen pineapple chunks
METHOD Day before serving: combine drained pineapple chunks, can
undrained pineapple, creme de menthe. Mix well; refrigerate, covered,
overnight. Stir several times while pineapple is marinating.
FINAL Turn into attractive serving bowl; mix well. Thaw frozen pineapple
chunks as the label directs. Drain; toss lightly with pineapple in bowl.
SERVE 8 to 10.
That’s exactly so. It is moist and delicious. Just don’t tell, and it will be scarfed down in a hurry.
I had never thought of using coconut oil in my carrot cake. It’s a recipe from the 1970s, and called for ‘vegetable oil’, and a lot of it - 3/4 cup for a bundt-type cake.
I’m wondering if you have to make adjustments when using different oils - I don’t know the correct chemical/scientific word for it, but coconut oil just seems a lot ‘denser’ than old-fashioned ‘vegetable oil’ (??)
I’m saving that. I like coleslaw so much, I’ve been looking for other cabbage salad recipes.
There’s a little mom-and-pop Mexican place near me that used to serve a very light, plain cabbage side with their nachos; the closest thing I’ve found to it is this (but I think I’d like yours with the Asian twist):
http://jaquo.com/mexican-cabbage-salad-recipe/
My favorite way to eat pineapple is raw.
If I want to get more involved, I toss it with fresh raspberries, toasted coconut, and sliced almonds. You can also add sliced bananas, but that decreases the hold time of the salad.
I don’t really think the above needs a dressing, but I once prepared it with a yogurt, honey, and lemon juice dressing for a party, and it was a hit.
ROSARIO'S CABBAGE LIME SLAW
METHOD 2 lb fine-shredded cabbage (small head), thin lngthwise slivers med white onion,
large diced fresh jalapeño, 6-8 small-dice Romas, 3 bunches coarse-chp cilantro leaves.
Add 1/2 c lime juice, 3/4 tea sea salt; mix well. Cover/chill.
SERVE as appy, side, or delicious on pulled pork sandwich.
That’s very nice, and I think the one at our local didn’t have oil in it either.
For all you foodies....msn.com ran a gallery of 101 slides of the nation’s Best Restaurants. Each slide has a brief description of the restaurant’s pictured specialties.
The classic Mexican Cabbage Salad recipe-—no oil is used.
The recipe didn’t come up for me on my PC. Most recipes that I have read call for canned pineapple. The most wonderful upside down cake I ever made I used fresh pineapple slices. It was divine!
Weird. Try this (you may have to wait for the popup to go away, or ‘x’ out of it) It does use canned:
http://www.bettycrocker.com/recipes/pineapple-upside-down-cake/a1c9a639-0748-4f2c-89f5-fd33cf138986
I like eating it raw best, too. But it is a nice addition to a lot of recipes. I’ve never made carrot cake with pineapple in it, but after reading some suggestions here, I’m going to try it.
I’ve had carrot cake with pineapple. It’s fabulous.
Alas, these days, I simply can’t eat things like that....
One of my favorite things for winter is to start off some lentil stew with onions and mushrooms browned in duck fat. Put a good splash of white wine in the broth as it cooks and it’s *delicious*...the first time I made it, I was experimenting and forgot to put in the meat I’d planned to include. Didn’t notice its absence till halfway through the second bowl. :)
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