|Bills: Breakfast, Lunch + Dinner|
|by Bill Granger|
Renowned Australian chef Bill Granger takes readers on a culinary journey through Sydney, one of the world's most vibrant cities.
1 - 10 of 31 for dried pineapple
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Soak the apricots ... and cut the pineapple into small pieces. ... for perhaps imported dried apricots. Or if ... also use canned pineapple, if available.
Wash apricots. Cover ... apricots and add pineapple, lemon and ... band firmly tight. Process in boiling water bath 10 minutes. Yields 5 (8 ounce) jars.
Mix pineapple with dry jello; allow to dissolve. Add the other ingredients; stir. Allow to chill.
Mix cottage cheese ... fresh or frozen. Strawberries (drained well). Peach Jello, peaches or crushed pineapple. Lime Jello, mixed fruits (with green grapes).
Mix first 6 ... Return to oven for 10 minutes. Mix in dried fruit and heat about 5 minutes more. Cool. Store in airtight container. Makes about 1 gallon.
Mix Cool whip and cottage cheese. Add drained pineapple and stir in dry Jello. Refrigerate. Will keep several days.
Mix all ingredients ... bowl. Chill for 2 hours. Linda says you can substitute orange Jello if desired, or strawberry with pineapple and fresh strawberries.
Heat first 7 ... is tender. Drain pineapple chunks and pear ... stirring with rubber spatula to mix well. Can be served warm or chilled. Makes about 9 cups.
Mix all ingredients together. Chill.
In large bowl, ... cottage cheese, oranges, pineapple, and marshmallows. ... and put in smaller bowl. Top with cherries. You can use any flavor of Jello.
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