|The Big Book of Barbecue Sides|
|by Rick Browne|
While sizzling slabs of ribs hog the spotlight, the real star of a good barbecue is often a fantastic side dish.
11 - 20 of 38 for spices for pineapple
Combine juices, sugar and spices in a large pot. Simmer for 15 minutes. Pour ... nine 6-ounce servings. Cinnamon stick stirrers may be added to each cup.
Combine syrup from pineapple, sugar and ... refrigerator. Leftover liquid is delicious on fruit salad. Excellent hostess gift. Use as you would pickles, etc.
Drain syrup from pineapple, saving 3/4 ... Cool and refrigerate. Drain for serving. Make ahead allowing about 2 days for "aging." Ladies Auxiliary Group
Combine first 4 ... 30 minutes. Remove spices. Add pineapple juice, orange juice, ... before serving, stir in ginger ale; serve over ice. Yield: 3 1/4 quarts.
Drain pineapple chunks. Measure pineapple ... to boil, cook for 10 minutes. Add ... again. Makes approximately 1 quart. Good served with any roast dinner.
Drain syrup from pineapple. Use 3/4 ... salt, cloves and cinnamon. Heat 10 minutes, add pineapple, bring to a boil. Refrigerate for 2 days, drain to serve.
Combine all ingredients in Dutch oven, heat to a simmer. Steep 15 minutes. Strain to remove spices before serving.
Combine ingredients and pour into a greased casserole and bake at 400 degrees for 30 minutes. Great with ham.
Mix well first ... Add nuts and raisins. Bake in 3 regular loaf pans, greased and lined with wax paper. Bake in a preheated oven at 350 degrees for 1 hour.
Place sugar and spices in basket of ... automatic percolator (electric). Put juices in the pecolator. Allow to go through perk cycle. Makes 16 1/2 cup servings.
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