ISO: ISO: Any ideas for what to do with 2 quarts of crushed pineapple?

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joe

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When I was shopping for carrot cakes I couldn't resist a 1-gallon can of pineapple for $5.00 at Smart & Final. I used 3 cups of it in the cakes and I've eaten all the cottage cheese and pineapple I can stand, and there's still half of it left. Any inspirations?

 
How about Rice Pilaf with Cashews, Raisins, & Pineapple, posted by RuthAB?....

I haven't tried this yet, but definitely plan to. I wonder if almonds would work as well?

RICE PILAF WITH CASHEWS, RAISINS, AND PINEAPPLE

by Jayni Carey - Free State Studios

3 T butter
1 tsp whole cumin seeds
1 c onion, finely chopped
½ c cashew nuts, roasted
1 tsp coriander seeds, coarsely crushed
½ tsp turmeric
1/8 tsp cayenne pepper
1 c basmati rice
½ c fresh or canned pineapple chunks, drained
2 T raisins
2 c hot chicken broth
2 T fresh cilantro, chopped

Melt the butter in a large saucepan over medium heat. Stir in the cumin seed and cook for 1 minute. Add the onion and cook until tender and light golden brown. Add the cashews, coriander, turmeric and cayenne pepper and cook, stirring often for about 3 minutes, lowering the heat if the mixture begins to burn. Stir in the basmati rice and lightly toast it, stirring frequently for 4 to 5 minutes. Add the pineapple and raisins; continue cooking for 2 minutes more. Pour in the hot chicken broth and bring to a boil. Stir and cover.

Reduce the heat to low and cook the rice for about 15 minutes or until all of the liquid is absorbed and the rice is tender. Let stand, covered, for about 10 minutes. Stir in the chopped cilantro and serve.

Serves 4 to 6.

posted by RuthAB - Finer Kitchens Forum

 
Here's another one that sounds good: Carrot, Fruit, and Spinach Salad...

This had excellent reviews.

CARROT, FRUIT, AND SPINACH SALAD

"This tossed salad with an orange-yogurt dressing will stay fresh and crisp for two to three days if refrigerated in a tightly sealed container."

List of Ingredients

2 medium carrots, peeled
1 1/2 cups fresh pineapple chunks or one 15-ounce can pineapple chunks, drained
1/4 cup raisins
1/4 cup pecan pieces
1/2 cup plain low-fat yogurt
1 tablespoon frozen orange juice concentrate, thawed
1 medium white or yellow peach or nectarine
1 1/2 cups torn spinach or sorrel leaves

Recipe

1. Using a vegetable peeler, cut carrots lengthwise into thin strips (you should have about 2 cups). In a medium bowl combine carrot strips, pineapple chunks, raisins, and pecan pieces. Stir together yogurt and orange juice concentrate. Stir yogurt dressing into carrot mixture. Cover and chill at least 4 hours or up to 3 days.

2. Cut peach or nectarine into thin wedges and toss with carrot salad. Serve on plates lined with spinach or sorrel leaves.

Makes 4 side-dish servings.

Source of Recipe: Better Homes and Gardens

 
I know this is old fashioned but I love it.....

I use crushed pineapple with lemon jelly and evaporated milk.
Use only half the amount of water to make the jelly.
Set the tin of evaporated milk in the fridge until really well chilled, overnight is good.
Make the jelly and cool until almost set, add chilled crushed pineapple and stir in the chilled milk that has been beaten till double it's bulk in a chilled bowl.
Set and serve (for adults) with brandy butter ie "hard sauce" or regular whipped cream and short bread biscuits (or any kind of crisp cookie you like)

1 large pack of jelly (lemon, lime, orange or pineapple, I prefer lemon)
(only the boiling water called for)
1 medium size can crushed pineapple
1 large tin evap. milk, chilled and beaten until double it's bulk.

 
How about Buttermilk Pineapple Sherbet and Pineapple Up-side Down cake? The cake won't be as pretty

but it will taste just as good. For some reason, my mom always made it with crushed pineapple. I've not made pineapple buttermilk sherbet, but years ago, made the strawberry version, very good. I can't remember if you're one of the buttermilk haters...if so, you might want to skip that one just on general principle, but you can't tell it has buttermilk in it, honestly, lol.

 
Joanie, This was a standard while I was growing up, but with lime jello and perhaps canned pears.

 
Thank you Gretchen and Marg. Come to think of it, a round of pina coladas might be the quickest

easiest solution.

 
Marg, that reminds me...I found some small bottles of sour apple liqueur in the cabinet and dh made

me an appletini, however that's spelled. Very good. No melon liqueur so, he used a recipe that had Triple Sec.

 
Well, I'll have to look for more recipes as that's the only one I've had Sourz in. If you

do buy a bottle of melon, I've found that Marie Brizard is the best.

My H loves to make mixed drinks for me. So it's a creative venture for him. It's a long story. I don't drink a lot, just creatively.

 
I second Pina Coladas. I used to also make Strawberry Daquiries (sp) with a touch of (m)

crushed pineapple. I can't find the exact recipe, but it had frozen strawberries, crushed pineapples, etc in it.

It was always fun to make a batch of both and layer them...YUM!!!

 
Rec: Pineapple Casserole

Here's one from my mom. It sounds a bit odd, but is wonderful with ham. It calls for chunks, but I would think you could use the crushed. I've used 1/2 chunks and 1/2 crushed before.

Pineapple Casserole

2 cans (packed in own juice) (14oz) pineapple chunks, drained
5 T flour
3/4 c sugar
1 3/4 c cheddar cheese grated
3/4 c crushed ritz crackers
1 stick butter

Butter oblong dish
Add drained pineapple.
Mix together flour and sugar. Sprinkle over top of pineapple.
Disbribute cheddar cheese evenly over top for next layer.
Sprinkle crushed ritz over that.
Melt butter and drizzle over the top.
Bake 350 for 20 - 30 minutes. Until bubbly and slightly brown.

 
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