Pineapple Cashew Stuffing Recipes

PINEAPPLE STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch baking pan.
• In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes.
• Bake in a 350 degree oven for one hour. Let sit a few minutes to firm up before serving

PINEAPPLE STUFFING

Steps:

• Cream butter and sugar.
• Add eggs, 1 at a time.
• Stir in pineapple.
• Fold in bread cubes.
• Place in 1 1/2 quart casserole dish.
• Bake 1 hour at 350 F degrees.

CHINESE PINEAPPLE CHICKEN WITH CASHEW NUTS, GINGER, SPRING ONION

Steps:

• First of all make the sauce. Combine everything, mix well until smooth and set aside.
• Fry the chicken in the oil with the onion and ginger for 5 minutes over a medium high heat.
• Add the green pepper and the pineapple chunks and fry for another 5 minutes adding half of the spring onions after 2 minutes.
• Add the crushed garlic and the cashew nuts, fry for 2 minutes then pour over the sauce and bring to the boil.
• After a minute or 2, the sauce should thicken and stick to the chicken. It it looks too thick, add some water, little by little until desired consistency is acheived.
• Utterly Delicious.

PINEAPPLE STUFFING

Steps:

• Preheat the oven to 350 degrees F. Spray an 11-by-7-inch baking dish with cooking spray.
• Arrange the bread cubes in an even layer on a sheet pan. Bake until the bread is just beginning to dry but not browned, about 5 minutes. Set aside.
• Beat the butter and sugars in a large bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Add the eggs and mix on low speed until well incorporated. Add the vanilla, can of pineapple with the juices and 1/2 teaspoon salt and mix until well combined. Fold in the cooled bread cubes.
• Pour into the prepared pan. Bake until deep golden brown and bubbly, 45 to 50 minutes.

PINEAPPLE-CASHEW STUFFING

Steps:

• Bring water, margarine, pineapple and onion to boil in medium saucepan, stirring frequently. Remove from heat.
• Add stuffing mix; stir just until moistened. Let stand 5 min.
• Stir in nuts.

ELINDA CASHEW STUFFING

Steps:

• Stuff the turkey with the above ingredients. Ten minutes before the turkey is ready, you take a mixture of red mustard and soy sauce and mix them together then apply it to the turkey. Let it stay the oven for about another 3 minutes.

PINEAPPLE RAISIN STUFFING

Steps:

• In a small bowl, cream the butter, sugar and cinnamon. Add eggs, one at a time, beating well after each addition. Stir in pineapple and raisins. Place stuffing croutons in a large bowl; stir in pineapple mixture., Transfer to a greased shallow 3-qt. baking dish. Cover and bake at 325° for 60-75 minutes or until a thermometer reads 160°.

GRAMMY SMITH'S PINEAPPLE STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 1 1/2-quart baking dish.
• Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; add eggs and beat until smooth. Stir crushed pineapple and juice into creamed butter mixture until evenly incorporated. Fold bread into pineapple mixture; transfer to the prepared baking dish. Cover dish with aluminum foil.
• Bake in the preheated oven until lightly browned and set, about 1 hour.

PINEAPPLE-STUFFED CORNISH HENS

Steps:

• Sprinkle 1/4 teaspoon salt inside hens; set aside. Drain pineapple, reserving juice. In a large bowl, combine the pineapple, bread cubes, celery and coconut. Add 1/3 cup butter; toss to coat. Loosely stuff hens with mixture., Tuck wings under hens; tie legs together. Place on a rack in a greased shallow roasting pan. Place remaining stuffing in a greased 1-1/2-cup baking dish; cover and set aside. Add poultry seasoning and remaining salt to remaining butter. , Spoon some butter mixture over hens. Bake, uncovered, at 350° for 40 minutes, basting twice with butter mixture., Add steak sauce and reserved pineapple juice to any remaining butter mixture; baste hens. Bake reserved stuffing with hens for 30 minutes, basting hens occasionally with remaining butter mixture., Uncover stuffing; bake 15-20 minutes longer or until a thermometer reads 185° for hens and 165° for stuffing in hens. Remove hens from pan; keep warm., Pour drippings into a saucepan; skim fat. Combine cornstarch, brown sugar, water and lemon juice; add to the drippings. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with hens and stuffing.