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Archive for the ‘Coconut’ Category

Makes 4 side-dish servings

  • 1 8-ounce can pineapple chunks (juice pack), drained
  • 1/2 cup miniature marshmallows
  • 1/2 cup light dairy sour cream
  • 1 11-ounce can mandarin orange sections, drained
  • 1 tablespoon coconut, toasted
  1. In a medium bowl stir together pineapple chunks, miniature marshmallows, and light dairy sour cream. Gently fold in mandarin orange sections.
  2. Cover and chill the salad for 2 to 24 hours. Before serving, sprinkle with the coconut.

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Makes 6 servings

  • 1 small (2 1/2 lb) golden sweet pineapple, crown and rind removed, “eyes” cut out
  • 6 seedless clementine oranges, peeled, separated into segments
  • 1 pint strawberries, hulled, halved
  • 2 kiwifruit, peeled, halved lengthwise, cut into slices
  • 3/4 cup dried unsweetened coconut chips or shavings
  • vanilla yogurt or sweetened sour cream
  • fresh mint leaves, for garnish (optional)
  1. Quarter pineapple lengthwise; remove core.  Cut crosswise into small chunks.  Place in large serving bowl.  Add clementine segments, strawberries, kiwifruit, and coconut; gently toss. 
  2. Spoon into dessert glasses.  Top with a dollop of vanilla yogurt or sweetened sour cream.  Garnish with mint sprigs, if desired.

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Makes 4 1/2 dozen

  • 1 1/2 cups packed brown sugar
  • 1 cup margarine, softened
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1 1/4 tsp vanilla
  • 1/2 tsp salt
  • 1 egg
  • 1 1/2 cups M&M’s
  • 2 1/2 cups quick-cooking oats
  • 3/4 cup chopped nuts
  • 1/2 cup raisins
  • 1/4 cup flaked coconut
  1. Heat oven to 350°F.  Mix brown sugar, margarine, vanilla and egg in large bowl until well blended. 
  2. Stir in remaining ingredients.  Drop dough by rounded teaspoon about 2 inches apart onto ungreased cookie sheet. 
  3. Bake 8-10 minutes or until brown. 

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Serves 10

  • 1 pkg (12 oz) pound cake
  • 2 cups chocolate ice cream (1 pt) slightly softened
  • 1 tub (8 oz) whipped topping, thawed
  • 1/4 cup flaked coconut, toasted
  1. Cut cake horizontally into 3 even layers.  Place bottom cake layer on serving plate; spread with 1 cup of the ice cream. 
  2. Repeat layers of cake and ice cream.  Cover with top cake layer. 
  3. Frost sides and top of cake with whipped topping; sprinkle with coconut.  Serve immediately.  Or, store in freezer until ready to serve.

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Serves 4

Spice Paste

  • 2 medium red or green jalapeno peppers, seeded
  • 2 cloves garlic, peeled
  • 2 scallions, trimmed and cut up
  • 3/4″ piece fresh ginger, peeled and halved
  • 1 plum tomato, peeled and halved
  • 2 tsp olive oil

Chicken

  • 1 lb ground chicken
  • 1/2 cup sweetened flaked coconut
  • 2 tbsp chopped fresh cilantro
  • 1 large egg
  • 2 tsp brown sugar
  • 1 tsp each grated lime zest, soy sauce, salt and pepper

Wasabi Mayo

  • 1/2 cup mayo
  • 2 tbsp plain yogurt
  • 1 tbsp chopped cilantro
  • 2 tsp each wasabi paste and lime juice
  • Eight 10″ skewers, soaked in water if wooden
  1. Spice Paste: Put ingredients in food processor; pulse until coarsely chopped. 
  2. Heat oil in a medium skillet over medium-high heat.  Add spice paste; cook, stirring, 2 minutes.  Let cook. 
  3. Have broiler pan with rack ready.  Coat broiler-pan rack with nonstick spray.  Heat broiler. 
  4. Chicken: Put ingredients in food processor.  Add spice paste; pulse until combined.  Divide into 8 equal portions.  Shape each with moistened hands into 1 1/2″ thick log, tapered at ends.  Insert skewer length-wise in each. 
  5. Place skewers on broiler-pan rack.  Broil 4-6 inches from heat source 12 minutes, turning once, until cooked through.  Arrange skewers on platter. 
  6. Wasabi Mayo: Mix all ingredients together in small bowl.  Cover; chill until served.

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Serves 4

  • 1 tsp vegetable oil
  • 1/2 cup sliced scallions
  • 1 tbsp chopped garlic
  • 1 can (14 oz) lite coconut milk
  • 1 1/2 cups jasmine rice or converted white rice
  • 1 cup shredded carrots
  • 1 tsp salt
  • 12 oz raw medium shrimp, peeled and deveined
  • 8 oz fresh snow peas
  • 2 tsp freshly grated lime zest
  • Garnish: lime wedges and chopped cilantro
  1. Heat oil in a large nonstick skillet over medium heat.  Add scallions and garlic; sauté 1-2 minutes until aromatic. 
  2. Pour coconut milk into a 1-qt liquid measure and add enough water to make 3 1/4 cups.  Add to skillet and bring to a boil.  Add rice, carrots and salt.  Cover, reduce heat and simmer 12 minutes or until rice is nearly tender.
  3. Stir in shrimp, snow peas, lime zest and, if rice looks dry, another 1/4 cup water.  Bring to a simmer, cover and cook 3-4 minutes until shrimp are cooked through and the snow peas are crisp-tender.  Garnish with lime wedges and chopped cilantro.

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Makes about 20 strawberries

  • 1 lb large strawberries (about 20)
  • 3 oz semisweet, milk, or white chocolate, melted
  • Toppings: finely chopped pistachio nuts and/or sliced almonds, or sweetened flaked coconut
  1. Rinse strawberries with cold running water; do not remove stems and/or leaves.  Pat strawberries completely dry with paper towels. 
  2. With fingers, hold 1 strawberry and dip into melted chocolate, leaving part of strawberry uncovered.  Shake off excess chocolate.  Then dip chocolate-covered berry in topping of choice.  Place berry on large cookie sheet lined with waxed paper.  Repeat with remaining strawberries, chocolate, and toppings. 
  3. Place chocolate-covered strawberries in refrigerator about 15 minutes or until chocolate is set.  Strawberries will keep at room temperature up to 2 hours.  If not serving right away, refrigerate strawberries up to 4 hours.

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