Im making hawain chicken for dinner, what should I make for desert?!
Im making hawain chicken for dinner, what should I make for desert?
thank you, recipes please!
Answers: ok well to go with your hawii theme i would make a fruit salad or somthing that has to do with fruit ........ like pineapple Maybe something with white chocolate...this recipe is good and you can top it with some coconut or chopped macadamia nuts :)
http://www.thatsmyhome.com/sweetspot/whi... poi. this recipe comes with a condition - you invite me to dinner !! okay?
tin crushed pineapple, ginger nut cookies (biscuits if you're English or Australian) . tin of condensed milk (sweetened, of course), some flaked or grated chocolate .. some whipped cream or similar
open biscuits (cookies if you're American) but keep them all together as though in a roll .. now pour the condensed milk over them and cover them and leave in a warm place for two to three hours ...(the biscuits/cookies should then be soggy with condensed milk) .. now pour the pineapple crush (drained) over the biscuits/cookies and then cover it with flaked chocolate and whipped cream -- don't forget the invite not sure..but can I have your recipe for hawaiian chicken! seriously ........... mail me! Pineapple sherbet with toasted almonds
Bananas fried in butter and brown sugar served over vanilla ice cream.
Cut the bananas in half, melt the butter on medium, put the brown sugar in and melt that into the sugar. Add the bananas until they are warmed through--serve over vanilla bean ice cream.
Chilled slices of mango over vanilla ice cream Pineapple Upside Down Cake
1/2 ripe medium pineapple, peeled, cored, eyes removed and sliced into 1/2-inch rounds (about 4 or 5 slices)
3/4 cup (1 1/2 sticks) unsalted butter
3/4 cup light brown sugar
14 pecan halves
1 cup cake flour (not self-rising)
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
2 eggs
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1 tablespoon dark rum
4 fresh cherries, halved and pits removed
Melt 4 tablespoons of the butter in a 10-inch cast iron skillet, over medium heat. Add the brown sugar and stir to combine. Increase the heat to medium high and cook until the sugar mixture is bubbly, about 2 minutes. Arrange pineapple slices in the skillet in a pleasing pattern and continue to cook for 2 minutes, or until the sugar mixture turns an amber color. Turn the pineapple slices over and remove the pan from the heat. (The mixture will continue to cook even though the heat is off.) Arrange the pecan halves in the spaces between the rings. Set aside to cool slightly.
Preheat the oven to 375 degrees F.
Stir together the flours, baking powder, baking soda, and salt in a medium mixing bowl.
In the bowl of an electric mixer, cream together the remaining 1/2 cup butter and the granulated sugar until light and fluffy. Add the eggs, 1 at a time, mixing just until incorporated. Add the flour mixture and buttermilk alternately in 3 batches, mixing at low speed after each addition until just combined. Stir in the vanilla and rum.
Spoon the batter evenly over the pineapple slices in the skillet. Bake in the middle of the oven until golden brown and a tester comes out clean, 35 to 40 minutes.
Cool the cake in the skillet on a wire rack for 4 minutes only. Run a thin knife around the edge of the cake and, wearing oven mitts and working quickly, invert the cake onto a cake plate, keeping plate and skillet firmly pressed together. Carefully lift the skillet off cake and replace any fruit stuck to the bottom of the skillet, if necessary. Arrange the fresh cherry halves, cut side down, into the top of the cake, in the center of the pineapple rings.
Serve cake warm or at room temperature.
Caramelized Fresh Pineapple Tiramisu
Servings: Makes 12 servings
Ingredients:
Coffee, tea, and cognac flavoring:
1 1/2 cups water
6 tablespoons freshly ground French roast coffee (about 1 1/2 ounces)
3 tablespoons black tea leaves (scant 1/2 ounce)
3 tablespoons Cognac or other brandy
Cognac sabayon:
8 large egg yolks
1/2 cup heavy whipping cream
6 tablespoons sugar, divided
1/4 teaspoon salt
2 8-ounce containers mascarpone cheese*
2 tablespoons Cognac or other brandy
4 large egg whites
Caramelized pineapple:
4 cups 1/4- to 1/3-inch cubes cored peeled fresh pineapple (from 1 large)
1/4 cup sugar
1/8 teaspoon salt
1/2 vanilla bean, split lengthwise
4 3-ounce packages soft ladyfingers (sponge-cake variety)
Grated bittersweet chocolate
Thin fresh pineapple triangles for garnish (optional)
Preparation:
For coffee, tea, and cognac flavoring:
Place coffee filter in strainer set over medium bowl. Bring 1 1/2 cups water to boil in heavy medium saucepan. Mix in coffee and tea. Turn off heat; cover and let steep 5 minutes. Strain mixture through coffee filter. Stir in Cognac. Cool completely.
For cognac sabayon:
Whisk yolks, cream, 4 tablespoons sugar, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water and whisk until mixture is thick and thermometer registers 160°F, about 5 minutes. Remove from over water. Place over larger bowl of ice and water. Cool quickly, whisking often, about 5 minutes.
Stir mascarpone in large bowl to loosen texture. Fold in cooled yolk mixture in 3 additions, then fold in Cognac. Beat whites in medium bowl until soft peaks form. Add 2 tablespoons sugar and beat until stiff but not dry; fold into sabayon in 3 additions. Cover; chill up to 1 day.
For caramelized pineapple:
Combine pineapple, sugar, and salt in large nonstick skillet. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar melts and syrup forms. Continue cooking until syrup is absorbed and pineapple is dry and golden, stirring occasionally, about 10 minutes; cool completely.
Cover bottom of 13x9x2-inch glass baking dish with layer of ladyfingers. Brush with coffee flavoring. Spread with half of sabayon (about 3 cups). Scatter half of pineapple over. Repeat with ladyfingers, flavoring, sabayon, and pineapple. Cover; chill overnight.
Sprinkle tiramisù generously with grated chocolate and garnish with fresh pineapple, if desired. Cut into squares or spoon onto plates and serve.
*An Italian cream cheese; sold at many supermarkets and at specialty foods stores and Italian markets.
hope these help. enjoy. make coconut pie. with a touch of hazel. and a little honey. with white chocolate chip shaves to top it off. Have a pineapple cut on the sides.
get recipe on www.food network.com If you have time try this - it's delicious:
Pineapple Dessert Cake
1 (18.25-ounce) package lemon cake mix
2 large eggs
1/3 cup vegetable oil
1 (16-ounce) can pineapple chunks, crushed
1/2 cup milk
1 (3.5-ounce) package instant vanilla pudding mix
1 (8-ounce) container frozen non-dairy whipped topping, thawed
Prepare lemon cake according to package instructions. While still hot, prick the top of the cake with a fork. Pour crushed pineapple chunks (undrained) on top. Cool.
In a bowl combine milk and instant vanilla pudding mix. Beat in non-dairy whipped topping. Spread over the cooled cake. Refrigerate.
Makes 12 servings.
or....this would also work - have fun!
Easy Pineapple Cake Dessert
1 18-ounce package yellow cake mix
1 11-ounce can mandarin oranges, drained
1 3-ounce package instant vanilla pudding
1 20-ounce can crushed pineapple, drained
1 12-ounce carton frozen whipped topping, thawed
Preheat the oven to 350°F degrees. Grease and flour two 9-inch cake pans. Mix the cake according to the package directions. Add the drained oranges, beating until well combined. Pour in the prepared pans. Bake about 25 minutes or until a wooden pick inserted near the center comes out clean. Cool 10 minutes and turn out of the pans onto wire racks to cool completely.
For the icing, mix the pudding and pineapple together. Gently fold in the whipped topping. Ice between the two layers and on the top and sides of the cake. Store in the refrigerator, tightly covered. Yields about 16 servings. do a fresh fruit salad. use pineapple, mango or papaya, kiwi,mandarin oranges slices, apple,raisins, grapes, strawberrie, etc.. use your favorite fruits. sprinkle with a touch of sugar. stir. serve with pound cake or angel food cake slices and fresh whipped cream