Ingredients:
1 cup cream
1 chicken breast, diced
3 slices of pineapple, diced
1 1/2 tsp curry powder
Salt and pepper
Preparing:
Mix the cream with the curry.
Season the chicken with salt and pepper.
Add the chicken and pineapple to cream and refrigerate for 30 minutes.
Insert chicken and pineapple cubes on wood sticks.
Roast in a greased pan or grill and serve.
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Ingredients:
1 cup canned corn, drain
1/2 cup long-grain rice
225 g canned pineapple pieces in natural juice, drain reserving their juice
4 scallions, sliced
2 red bell peppers, seeded and diced
3 tbsp golden raisins
Dressing:
1 tbsp groundnut oil
1 tbsp hazelnut oil
1 tbsp light soy sauce
1 tbsp chopped fresh gingerroot
1 garlic clove, chopped
Preparing:
Cook the rice in salted boiling water for 15 minutes.
Drain thoroughly and rinse under cold running water.
Mix the pineapple pices, corn, peppers, scallions, raisins and rice.
Add all the dressing ingredients to the pineapple juice and whisk well.
Season with salt and pepper.
Pour the dressing over the rice salad and serve.
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Ingredients:
3 cups prepared sushi rice
1/2 cup chopped pineapple
2 packages of cream cheese cut into strips
2 leaves of nori seaweed
2 Kiwis cut into strips
1 mango cut into strips
Sauce:
1/2 cup tamarindo concentrate
1/4 cup soy sauce
2 chipotle chilies marinating
1 tbsp lemon juice
Preparing:
Place a nori seaweed leave on a bamboo with opaque upwards.
Distribute 1/2 cup of rice, a row of mango, pineapple, kiwi and cream cheese.
Roll strong, withdraw from the mantel with care, and cut into slices.
Sauce:
Blend all ingredients.
Serve the sushi rolls with sauce.
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