Time 2h20m Yield 9 serving(s) Number Of Ingredients 6 Steps:
Shred cabbage in food processor to be very fine and to equal 1 cup. Grate carrots to equal 1/2 cup. Add both to an 8 x 8 square dish. Drain crushed pineapple, reserving liquid in a measuring cup. Add ice to the juice so it will equal exactly one cup. Set aside. In a small pan on low heat, heat one cup water. Add jello to dissolve and turn off heat. Add the pineapple juice/ice to the pan and stir until ice melts. Pour jello mixture into the 8 x 8 dish with the cabbage, carrots and pineapple. Refrigerate for 2 hours unti firm. Cut into 9 square servings and and enjoy!
Time 45m Yield 4 Number Of Ingredients 10 Steps:
Cut the cabbage into very fine strips. Rinse, spin dry and mix with a little salt. Let sit for 30 minutes. Meanwhile rinse and finely chop the celery. Rinse the lettuce, pluck into bite-sized pieces and spin dry. Cut pineapple into pieces. Rinse the cabbage with cold water and spin dry. In a large bowl, mix together the vinegar, salt, pepper and oil. Add all prepared salad ingredients, mix and arrange on plates. Mix the crème legere with orange juice and maple syrup. Serve alongside the salad.
Time 4h25m Yield 10 Number Of Ingredients 6 Steps:
In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour. Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature. In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.
Time 15m Yield 4 servings. Number Of Ingredients 7 Steps:
Drain pineapple, reserving 1/2 cup juice; set pineapple and juice aside. In a bowl, dissolve gelatin in boiling water. Stir in cold water, vinegar, salt and reserved juice. Chill until partially thickened, about 45 minutes. Stir in carrots and reserved pineapple. Pour into a 3-cup mold coated with cooking spray. Chill until firm. Unmold to serve.
Time 15m Yield 2 serving(s) Number Of Ingredients 6 Steps:
Soak shredded cabbage in salted water (boiling water). Drain. Add grated pineapple and other ingredients and toss. Serve with meat dishes.
Time 25m Yield 20 servings. Number Of Ingredients 10 Steps:
Drain pineapple, reserving juice. Dissolve gelatin in water; add pineapple. Pour into a 13x9-in. dish coated with cooking spray; chill until almost set, about 45 minutes. , In a bowl, beat cream cheese and whipped topping until smooth. Carefully spread over gelatin; chill for 30 minutes. Meanwhile, in a saucepan over medium heat, combine sugar, lemon juice, water, flour, egg yolks and reserved pineapple juice; bring to a boil, stirring constantly. Cook until thickened, about 1 minute. Cool. Carefully spread over cream cheese layer. Chill for at least 1 hour.
Yield 8 Number Of Ingredients 7 Steps:
Dissolve gelatin mix in boiling water. Stir in salt. Stir in cold water. Chill until slightly thickened. Fold cabbage, carrots, and nuts into thickened gelatin. Pour mixture into an 8 inch mold that has been sprayed with a non-stick spray. Chill until firm. Set mold in a sink of hot water for a few seconds when ready to unmold. Place serving plate on top of mold, and turn over. Lift off mold.
Time 40m Yield 6 Number Of Ingredients 10 Steps:
In large bowl, put chopped cabbage; set aside. In 1-quart saucepan, heat sesame oil over medium heat. Add gingerroot, and fry until golden brown. Transfer cooked ginger to small bowl. Add garlic to hot sesame oil. When garlic is starting to turn golden in color, add sesame seed, and cook until garlic and sesame seed are golden brown. Immediately pour hot sesame oil, garlic and sesame seed over cabbage. Add fried ginger, and stir to combine. Stir in pineapple, scallion, raisins and rice vinegar. Season with salt. Serve salad at room temperature.
