Time 10m Number Of Ingredients 0 Steps:
Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard.
Time 45m Yield 4 Number Of Ingredients 15 Steps:
Place the pineapple and its juice and the apricots into a blender or food processor, and puree until smooth. Heat olive oil in a large skillet over medium heat. Place the chicken into the skillet, and sprinkle with lemon juice. Cook until lightly browned on both sides, about 10 minutes. Stir the butter and orange zest into the skillet, then when the butter is melted, pour in the rum. Carefully light with a match, and let the mixture burn until the flame goes out. Stir in the blended pineapple and apricot mixture, brown sugar, onion powder, ginger, salt and pepper. Reduce heat to low, and simmer for 5 minutes. Add the red and yellow bell peppers, and simmer until the peppers are hot, but still crisp. Remove from heat, and serve.
Time 1h50m Yield 10-14 servings. Number Of Ingredients 6 Steps:
Place ham on a rack in a roasting pan. Score the surface, making diamond shapes 1/2 in. deep. Pour pineapple juice over ham. Cover and bake at 325° for 1-1/4 hours., Uncover; brush ham with preserves. Arrange pineapple slices and cherries on ham, securing with wooden toothpicks. Bake, uncovered, 25-30 minutes longer or until a thermometer reads 140° and then ham is heated through. Discard toothpicks.
Time 1h Yield 2 dozen. Number Of Ingredients 9 Steps:
In a large saucepan, bring the pineapple and apricots to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Stir in 1/2 cup sugar. Simmer, uncovered, for 5 minutes., Meanwhile, in a large bowl, cream butter and remaining sugar until light and fluffy. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in coconut and nuts. , Press 4 cups of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 10 minutes. Spread hot pineapple mixture over crust; sprinkle with the remaining coconut mixture. Bake 20-25 minutes longer or until lightly browned. Cool on a wire rack. Cut into squares.
Time 28m Yield 1 2/3 cups, 6 serving(s) Number Of Ingredients 6 Steps:
Conventional Method:-. In a medium sized saucepan combine the pineapple juice, sugar, orange juice and cinnamon and add the water and heat until boiling and then stir in the dried apricots. Reduce the heat, cover and simmer for 10 minutes and allow to stand for 5 minutes. Pour into a blender and blend until smooth and thickened. Microwave Method:-. Place the apricots, pineapple juice, sugar, orange juice and cinnamon in a medium sized microwave safe container and stir in the dried apricots. Cover and cook on HIGH (100% for 6 minutes, stirring once and then allow to stand for 5 minutes). Pour into a blender and blend until smooth and thickened. Please note for the microwave method it will depend on the wattage of your microwave.
Time 3h55m Yield 12 servings Number Of Ingredients 7 Steps:
For the ham: Remove the ham from the refrigerator and bring to room temperature, about 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham, placing them at the intersections of the cuts (you may have some cloves left over). Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours and 30 minutes (about 15 minutes per pound). Meanwhile make the glaze: Squeeze the lime juice into a small saucepan. Add the ginger and pineapple juice. Bring to a boil, reduce the heat and simmer until reduced to 1/2 cup, 8 to 10 minutes. Strain, then stir in the lime zest, apricot preserves and Dijon. Increase the oven temperature to 425 degrees F. Pour half the pineapple glaze over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 minutes more. Let the ham rest for 15 minutes before carving. Carve the ham into slices and serve.
Yield Makes about 1 3/4 cups Number Of Ingredients 6 Steps:
Toss all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Yield Makes about 1 cup Number Of Ingredients 6 Steps:
Purée all ingredients in a blender until smooth.
Time 1h20m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Mix the rub in a small bowl. Rub it in the meat on both sides and set aside. If the meat used does not have fat, heat two tablespoons of oil in a large fry pan. Lightly brown the meat. Place in a greased overproof dish or pan with lid. Saute the white sliced onions and set aside. Mix the sauce ingredients and add the one remaining tblsp of oil in a saucepan and heat until the sauce starts to simmer. Stir, turn low and taste. Add more hot sauce if desired. Preheat oven 350*. Pour sauce over chops or ribs, turning them to cover with sauce. Pour onions over the meat. Cover. You may use foil for a cover if desired. Cook for 1 hour.
Time 25m Yield 16 Number Of Ingredients 7 Steps:
Combine water, vinegar, jalapenos, garlic, paprika, and salt in a small saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat. Transfer mixture to a blender and add apricot preserves; puree until smooth. Allow pepper mixture to cool; pour into a glass jar with a lid. Store in the refrigerator.
