Moms Scalloped Pineapple Food

SCALLOPED PINEAPPLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Cut the bread into 1 inch pieces and place on a baking sheet. Toast for 8 to 10 minutes, stirring occasionally, until lightly browned. Remove from oven and reserve.
• Beat the eggs, milk, butter, and sugar in a large bowl until well combined. Stir in the undrained pineapple and the toasted bread cubes and toss until coated. Pour mixture into the prepared pan.
• Bake until puffed and golden, about 45 minutes. Serve warm with a sprinkle of powdered sugar for garnish.

SCALLOPED PINEAPPLE

Steps:

• Mix first four ingredients.
• Add the eggs and pineapple, stir until blended.
• Bake in a casserole dish at 375°F for 45 minutes, until golden brown.

SCALLOPED PINEAPPLE

Steps:

• Add the butter & sugar to the bowl of a stand mixer. Using the whisk attachment, whip them together until smooth & fluffy.
• Add the eggs, one at a time, whipping well after each addition.
• Add the lemon juice & the pineapple, and using a spatula fold them in until they're evenly incorporated.
• Add the bread cubes, and fold them in until evenly combined.
• Lightly spray a 2 quart casserole dish with non stick cooking spray. Pour the pineapple mixture into the dish, and spread it/smooth it out evenly using the spatula.
• Bake (uncovered) at 350° for 40-45 minutes, or until the casserole's cooked through and the top's a gorgeous golden brown.
• Serve warm with ham. Enjoy!

SCALLOPED PINEAPPLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10 inch casserole dish.
• In a medium bowl combine butter, sugar, pineapple, salt, pepper, cinnamon and nutmeg; mix well. Place bread cubes in the bottom of the casserole dish and pour pineapple mixture on top.
• Bake in preheated oven for 45 minutes or until golden brown and set throughout. If the top browns too fast, before the center is set, cover the dish with aluminum foil until it sets. Let stand 10 minutes before serving.

SCALLOPED PINEAPPLE

Steps:

• 1. Mix butter, sugar, eggs and milk together in a large bowl
• 2. Add large can of crushed pineapple and juice to mixture in bowl. Mix well.
• 3. Fold in bread cubes untill all bread is coated.
• 4. Pour mixture in buttered caserole dish. Slightly packing mixture inot dish
• 5. Bake at 350 degrees 35-40 minutes or until golden brown.

CRISPY SCALLOPED PINEAPPLE

Steps:

• On low speed, mix crushed pineapple with juice, bread crumbs, butter, sugar, eggs, and milk.
• Stir in chunk pineapple.
• Spoon into casserole dish and cook, uncovered, 1 1/2 hours at 350 deg.
• or until golden brown.
• Serve hot or cold as a casserole, or as dessert with ice cream.

SEARED SCALLOPS WITH PINEAPPLE

Steps:

• Season scallops with salt, pepper and chili flakes.
• In a hot pan (I prefer cast iron) add oil. When the oil starts to smoke add scallops and watch closely to make sure its not too hot.
• Sear the scallops until golden brown on both sides, but only flip once.
• Remove and set aside on a plate.
• Next add the chopped garlic and cook for just a minute or two, then add the wine.
• The garlic and wine should start to simmer, continue this until its reduced.
• Then add the pineapple and stir around to coat.
• Pour it all over the scallops and garnish. Serve immediately.
• For the wine I prefer to use Alice White Lexia, its smooth and has more of a fruity flavor.

MOM'S SCALLOPED POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
• Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
• Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
• Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
• Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.

SCALLOPED PINEAPPLE

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the bread cubes and pineapple. Spoon into a greased 2-qt. baking dish. Bake, uncovered, at 375° for 40-45 minutes or until golden.

ESCALLOPED PINEAPPLE

Steps:

• Cream sugar, butter and eggs till foamy.
• Fold in bread cubes.
• Add pineapple with juice and stir in easy.
• Place all in a 13 x 9 in pan.

MOM'S SCALLOPED PINEAPPLE

Steps:

• In a medium mixing bowl, combine all ingredients and place in an ungreased 13" x 9" baking dish. Bake, uncovered, at 350 degrees for 45 to 55 minutes. Sprinkle with cinnamon before serving. From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

SCALLOPED PINEAPPLE

Steps:

• Preheat oven to 325°F.
• Combine sugar, margarine, eggs and milk.
• Mix with bread cubes and pineapple.
• Bake in an ungreased casserole for 35-40 minutes.

SCALLOPED PINEAPPLE

Steps:

• Cream the butter, sugar and eggs together.
• Next add the milk and pineapple.
• Put into 9x13" pan and slowly add bread cubes - more or less can be added based on the consistency you want the dish (the pineapple has a lot of juice).
• Bake in a 9x13" pan or corning ware skillet at 350 for ½ hour covered and ½ hour uncovered. One suggestion is to put foil underneath the rack as the dish will most likely bubble over a little while cooking.

SCALLOPS WITH FRESH PINEAPPLE

Steps:

• Heat oil in nonstick skillet over medium high heat.
• Add scallops, soy sauce, red pepper, and garlic to skillet and cook for 4 minutes until scallops are opaque, stirring frequently.
• Add pineapple, basil, ginger; stir well.
• Combine water and corn starch and add to skillet.
• Bring to boil and cook for 1 minute until thickened, stirring constantly.
• Serve over rice, garnished with basil sprigs.

OLD-FASHIONED SCALLOPED PINEAPPLE

Steps:

• Preheat oven to 350°. Combine eggs, sugar, pineapple, butter and milk; add bread cubes and toss to coat. Transfer to a greased 8-in. square baking dish. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Let stand 10 minutes before serving. Refrigerate leftovers.