Esta es una exhibición prevé de cómo se va ver la receta de 'Caribbean Hors d'oeuvres' imprimido.

Receta Caribbean Hors d'oeuvres
by Bob Towlson

Caribbean Hors d'oeuvres
Calificación: 4/5
Avg. 4/5 1 voto
  Caribbean
  Raciónes: 1

Ingredientes

  • 1 can crushed pineapple in juice -- (8 oz) undrained
  • 1/2 cup Karo® Light or Dark Corn Syrup
  • 1 tablespoon white vinegar
  • 1 teaspoon grated lime peel
  • 1/8 teaspoon crushed red pepper
  • 1/2 teaspoon grated fresh ginger
  • 1/4 teaspoon salt

Direcciones

  1. Grilled or broiled chicken or pork cubes or chilled large shrimp
  2. In blender container combine pineapple, corn syrup, vinegar, lime peel,crushed red pepper, ginger and salt. Cover and blend 2 to 3 seconds until mixture resembles a chunky puree. Pour into small saucepan.
  3. Stirring frequently bring to boil over medium-high heat. Reduce heat to medium and boil 8 to 10 minutes or until thick.
  4. Serve as dipping sauce for chicken, pork or shrimp.