Solo Spam And Pineapple Pilaf Recipes

SOLO SPAM AND PINEAPPLE CASSEROLE

Steps:

• Slice a washed, but not peeled potato, and mix thoroughly with diced onion and olive oil in bottom of a one and a half casserole dish.
• Follow with a layer of sliced Spam.
• Top with the pineapple.
• Mix mustard, pineapple juice and pepper in a small bowl and pour over the other ingredients.
• Cover, bake in a 400 degree (f) oven for 50 minutes or until the pototo is tender.

BAKED SPAM WITH PINEAPPLE

Steps:

• Melt the brown sugar with the pineapple juice in the oven.
• Add the pineapple chunks.
• Cut up the spam in slices,cut the slices in half lengthwise.
• Cook about 30 minutes or until hot.

SOLO CHICKEN PINEAPPLE PILAF

Steps:

• First saute the onion in the olive oil until limp, add the curry powder and raw rice.
• Stir until all the rice gains are coated with the oil, add the chicken pineapple and the peppers.
• Add the stock and juice and cover with a tight fitting lid.
• Cook over very low heat for 15 minutes, then remove from the heat leave covered and let sit for additional 10 minutes.

PINEAPPLE PILAF

Steps:

• In a frying pan melt half of the butter, add the pineapple and raisins, fry for 2 to 3 minutes or until the pineapple is lightly browned, remove from the stove and set aside.
• Melt the rest of the butter in a large pan, add the green onions, fry for one minute, add the nuts, coriander, cayenne and when using the chili pepper, fry for 2 minutes.
• Now add the rice with the salt and fry this for 3-4 minutes, stirring constantly.
• Add the pineapple-raisin mixture and the boiling stock or water.
• Bring to the boil, lower the heat and cover the pan.
• Simmer for 20 minutes or until all the liquid is absorbed.
• Let the pilaf rest for 10 minutes, serve if desired with chopped parsley.

SOLO SPAM AND PINEAPPLE PILAF

Steps:

• Heat the olive oil and butter in a frying pan that has a tight fitting lid.
• Stir until the butter stops foaming.
• Add the onion and stir until nearly transparent.
• Add the pineapple cubes, rice, and Jalapeno Pepper.
• NOTE: If you want a milder dish, split the pepper in half and remove before serving.
• Stir until the rice grains are covered in oil/butter.
• Add chicken stock and pineapple juice, cover and reduce heat to lowest setting.
• After 15 minutes, remove from heat DO NOT PEEK and let sit for an additional 15 minutes.