Search results
Results from the WOW.Com Content Network
Combine bread, 3/4 of the cheese, pecans, pineapple, and 3/4 of the butter in a large bowl. Pour syrup over and stir until bread is well coated. Transfer to the baking dish and top with remaining ...
This pickled radish recipe is the perfect addition to tacos, barbecue or just about any sandwich you can dream of. ... I pack these easy candied pecans in jars tied with pretty ribbon for family ...
For premium support please call: 800-290-4726 more ways to reach us
Crushed pineapple is used in yogurt, jam, sweets, and ice cream. The juice of the pineapple is served as a beverage, and it is also the main ingredient in cocktails such as the piña colada and in the drink tepache. In the Philippines, a traditional jelly-like dessert called nata de piña has also been produced since the 18th century.
Some recipes add pineapple to the basic filling to make cherry-pineapple pie. [42] There are different ways to make this filling. A no-bake version is made by adding the fruit to orange gelatin and making a topping with crushed bananas and chopped nuts. [43]
Traditionally, a mixture of sugar and water is heated to the hard crack stage corresponding to a temperature of approximately 146 to 154 °C (295 to 309 °F), although some recipes also call for ingredients such as glucose and salt in the first step. [14] Nuts are mixed with the caramelized sugar.
Matricaria discoidea, commonly known as pineappleweed, [3] wild chamomile, disc mayweed, and rayless mayweed, is an annual plant native to North America and introduced to Eurasia where it grows as a common herb of fields, gardens, and roadsides. [4]
Charles Diver's original recipe. The Regina Confectionery Company in Oamaru introduced pineapple chunks in 1952. [1] [2] Charles Diver, the confectionery chief and floor production-manager at Regina who would later formulate other classic Kiwi sweets, had the task of using up waste product from other lollies of the time.