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Alphabet Soup "P"
"P" Is For ONIONS
"P" Is For PINEAPPLE
History / Geography
There is evidence to support that pineapples were consumed in pre-Inca times, thus indicating that pineapples are native to Central and South America.
In 1535, pineapples were brought to Spain by way of the Spanish explorers that went to America. By the 17th century, pineapples were considered to be a food of the aristocrats of the general French public. Even Louis XIV had hothouses producing pineapples!
Puerto Rico began shipping pineapples to the United States in 1860 to begin growing them in Florida. This led to pineapples being canned in the 1880's.
By 1939, a machine called a ginaca could process 50 pineapples a day for canning purposes.
Today, Hawaii is the world's top producers of this delectable fruit!
Cayenne: longer, more cylindrical with a golden skin. It has sharp leaves sprouting from a single location.
Red Spanish: more compact with reddish brown skin. The leaves sprout from a variety of places in the actual fruit.
Sugar Loaf: this is a green variety that is extremely rare in the United States.
March through July.
How to Select
There should be no sign of greening. If the pineapple shows signs of greening, do not buy this one. The pineapple must be picked ripe or the starches will not convert to sugar. The leaves should be crisp and green with no yellow or brown spots. The skin of the pineapple should give slightly to pressure, though soft or dark spots are indications of over-ripening. The average sized pineapple weighs 2-5 pounds.
Using a plastic wrap, store the pineapple in the refrigerator up to 3 days.
Pineapple contains fair amounts of Vitamins A and C.
Preparation Removing Skin: Cut off the top and bottom of the pineapple. Stand the pineapple upright and slice the skin off using a knife. Dig out any eyes left in the flesh with the tip of a vegetable peeler.
Coring: Remove the skin, then using a small circular cutter, stamp
out the core.
Recipe By: TJ Hill - Appetites Catered
1 1/4 cups crushed pineapple -- in syrup
3 ounces lemon flavored gelatin
1-tablespoon fresh lemon juice -- strained
1 cup whipped cream
1 pie shell -- 9" graham cracker
Bring pineapple to a boil in saucepan. Add Jell-o, stir until dissolved. Mix in sugar and lemon juice. Cool until almost stiff. Fold into whipped cream and pour into graham cracker pie shell. Chill about 1 hour.
Yields: 8 servings
Recipe By: The Rice Council
1-tablespoon butter or margarine
1 cup sliced green onions
1/2 cup chopped walnuts
1/2 cup raisins
1/2 teaspoon salt
1/2 teaspoon ground ginger
3 cups cooked rice
1 (8 ounce) can pineapple tidbits -- drained
Heat butter in large skillet over medium-high heat. Add onions, walnuts, raisins, salt and ginger; cook and stir 4 to 5 minutes or until onions are tender. Add rice and pineapple; stir and heat thoroughly.
Yields: 6 servings
Chicken with Pineapple Salsa
Recipe By: The National Broiler Council
6 skinless boneless chicken breast halves
2 tablespoons cilantro -- chopped
2 teaspoons fresh ginger root -- minced
3/8 teaspoon salt -- divided
1 cup tomato -- diced, seeded, chopped roma
3/4 cup pineapple -- diced
1/4 cup green onion -- sliced
1 4 oz. can green chili -- drained
1 tablespoon lemon juice
2 tablespoons butter
Make pineapple salsa by mixing together in small bowl cilantro, ginger, 1/8 teaspoon of the salt, tomato, pineapple, onion, chiles and lemon juice; set aside. In a frying pan, place butter and melt over medium heat. Add chicken and sprinkle with remaining 1/4 teaspoon salt. Sauté, turning about 6 minutes, or until light brown on all sides. Cover and reduce heat to medium-low. Cook about 5 minutes or until fork can be inserted in chicken with ease. Arrange chicken on serving platter and spoon pineapple salsa over chicken. Garnish with cilantro sprigs.
Yields: 6 servings
This article was originally published at Suite 101.
How do you recognize Parmigiano-Reggiano? Mellow golden color, layers of flavor and a texture that fairly melts on the tongue. A fine long-aged cheese that's wonderful for grating or for nibbling, Parmigiano-Reggiano has a fascinating story..."
We have all heard it - "Pork, The Other White Meat". Can pork really be considered a "white meat"?
PIZZA: A FAMILY FAVORITE!
The following recipes will give you some alternatives to the traditional pizza. They are very flexible when it comes to the meat and the other "pizza" ingredients.
POT ROAST CHICKEN?
Having chicken tonight? Are you planning on popping it into the oven, boiling some potatoes, and warming up a can of vegetables? That's what I would have done myself, especially when the clock said 4:30 and dinner is supposed to be at 6! Yikes!
POTATOES - HASH
We have heard of hash browns and corned beef hash, but what exactly is hash?
PROSCIUTTO DI PARMA® HAM
For Centuries, Prosciutto di Parma has been prized for its enticing aroma and incomparable flavor. Why does this world-famous ham taste so good? The makers' recipe is simple..."
The Ultimate Potato Book: Hundreds of Ways to Turn America's Favorite Side Dish into a Meal
by Bruce Weinstein and Mark Scarbrough
Potatoes as a main course?
That's right, The Ultimate Potato Book moves the versatile potato to the center of every meal. Bruce Weinstein and Mark Scarbrough offer up main course classics such as Shepherd's Pie, Cod Cakes, and Chili Fries, along with some surprising new ideas -- Lasagna (potatoes replace the noodles), Enchiladas, and Twice-Baked Potatoes with bacon, asparagus, and Cheddar.
The large yellow, melonlike fruit of a tropical
To cut off the outer coating.
A dessert made of layers of ice cream and fruit,
syrup, etc., usually topped with whipped cream.
A hard, dry Italian cheese made from skim milk,
A garden herb having aromatic leaves used to
garnish or season food.
A plant having a large, whitish, edible root.
To expose milk (etc) to a high temperature
to destroy certain microorganisms.
A highly seasoned cut of smoked beef.
A sweet baked good made of paste.
A paste or spread made of meat or fish,
often baked in a pastry.
Rice cooked in a meat or poultry broth.
Agreeably pungent in taste or flavor.
A fruit having a tough red rind and tart red
pulp surrounding many small seeds.
A puffed muffin with a hollow center.
A choice cut of beef between the prime ribs
and the sirloin.
For perfectly cooked pasta, bring salted water to a boil, add pasta and bring back to a boil, stirring once. Remove from burner and cover with lid. Let set 20 minutes without removing lid. Drain and add sauce.
Equal amounts of Peanut Butter and Marshmallow Cream
First, have the children wash their hands before beginning so they can safely lick their fingers during this project.
Allow children to crumble up Graham Crackers into crumbs, then set these aside. Let them have just a little touch of the Marshmallow Cream and a little touch of peanut butter to feel the different textures and to lick off their fingers.
Mix the peanut butter and Marshmallow Cream together and have the children notice the change in texture. Cover surface area with wax paper or use a breadboard, let children make into shapes. Roll shapes in Graham Cracker crumbs, then eat!
Storage: When not using, MUST be stored in an airtight container.
While there are many reasons for teaching kids to cook -- less expensive than eating out, preserves family heritage, etc, the most important
reason is that by teaching your child to cook, you're giving him a better chance to be a healthy grown-up. Enabling your child with the ability
to appreciate freshness and to transform ingredients into tasty foods opens their eyes to making wiser choices about what to eat...