3 tablespoons packed brown sugar
2 tablespoons butter, softened and divided
1 teaspoon ground ginger
1 teaspoon dark molasses
1 teaspoon pineapple juice
1⁄4 teaspoon almond extract
1 tablespoon cilantro, chopped
1 1⁄2 lbs sweet potatoes, scrubbed and cut diagonally into 1/4 inch slices (about 2 large)
Prehat grill for 5 minutes.
In a small bowl, combine the brown sugar, ginger, and 1 Tbsp of the butter; mix well.
Stir in molasses, pineapple juice, almond extract and cilantro; set aside.
Melt the rmaining butter and brush both sides of cut potato slices.
Grill for 8 to 10 minutes or until tender.
Spoon the molasses mixture evenly over cooked potato slices and serve.
When preparing outside, I use my pizza crisper pan to place sweet potatoes on and baste them lightly with sauce during cooking process.
2 (8-ounce) cans juice-pack crushed pineapple, well drained, reserving juice
1 (18.25 or 18.5-ounce) package yellow cake mix
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/3 cup vegetable oil
1 (3-ounce) package cream cheese, softened
1/4 cup frozen pineapple juice concentrate, thawed
Yellow food coloring (optional)
Preheat oven to 350ºF. Grease and flour 13×9-inch baking pan.
To reserved pineapple juice, add enough water to make 1 cup.
In large bowl, combine cake mix, 1 cup pineapple liquid, eggs, 1/3 cup EAGLE BRAND® and oil. Beat on low speed until moistened, then beat on high speed 3 minutes. Stir in 1 can drained pineapple.
Pour into prepared pan. Bake 35 to 40 minutes or until toothpick inserted near center comes out clean. Cool.
In medium bowl, beat cheese until fluffy. Gradually beat in remaining EAGLE BRAND® until smooth. Stir in juice concentrate, food coloring (optional), then remaining 1 can drained pineapple. Chill. Spread evenly over cooled cake. Store leftovers covered in refrigerator.
1 tablespoon cornstarch
1 tablespoon water
2/3 cup pineapple juice
1/3 cup rice vinegar
1/3 cup light brown sugar
3 tablespoons ketchup
1 tablespoon soy sauce
In a small bowl, whisk together cornstarch and water. Set aside.
In a medium saucepan, combine pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce and bring to a boil over medium heat. Stir in cornstarch slurry and cook until thickened, about 1-2 minutes. Remove from heat and use immediately or store in an airtight container in the refrigerator for up to two weeks.
1-1/2 lb. flank steak
1 cup soy sauce
1/2 cup brown sugar
1/2 cup unsweetened pineapple juice
1/2 cup Italian salad dressing
1/2 cup red wine vinegar
1/2 cup Worcestershire sauce
1 tsp. salt
1 tsp. garlic powder
Prepare a marinade of all ingredients and marinate steak overnight. Broil steak over hot grill for 5 to 10 minutes on each side, depending on degree of rareness desired. Slice thinly across the grain.