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This is a very good cake for Christmas. Do not double this recipe. You don't need to age this cake.
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Fresh mangos, sugar, crushed pineapple and tapioca are stirred together and left to macerate in a bowl. When all the flavors and juices have mingled, the filling is spooned into a prepared crust, topped with another, and slipped into a hot oven to bake for an hour.
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Finally ... here is an easy, delicious, cake for pineapple lovers! And it's lower in fat than most other cakes!
Ingredients: yellow cake mix, pineapple, eggs
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Because canned pineapple is harvested and packed at its peak of ripeness, its nutrients are locked in, making the can one of the best ways to deliver the fruit from its source to your family table.
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This is a wonderful side dish to add a little something special to green beans and mashed potatoes. It is so delicious you will think you could eat it for dessert.
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The lovely thick cream filling is cooked slowly on the stove to perfectly blend the egg yolk, sugar, cornstarch, vanilla, butter and crushed pineapple. Then it 's poured into a graham cracker crust and chilled. Just before serving, it 's topped with a sweetened whipped cream with just a touch of almond flavoring.
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Guac gets a tropical side with this twist. Chunks of pineapple add a juicy texture and slightly sweet flavor.
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Pieces of pineapple are wrapped in bacon and roasted in a sweet sauce. I started making these for family get-togethers and everyone LOVED them. No one could eat enough of them. I am also using them when I cater my daughter's wedding.
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Super moist, light for summer. Everyone will want this recipe!
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Baked pineapple is showcased beautifully in this double-crusted pie. The pineapple filling is cooked a bit on the stove to thicken and blend the flavors, and then it 's piled into a prepared crust, topped with another and slipped into the oven to bake. Serve warm with mounds of vanilla ice cream.
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This pie full of custard is generously topped with banana slices dipped in lemon juice and crushed pineapple. Then it's completely covered with a fluffy whipped topping.
cooking.nytimes.com
This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.