1 (10 ounce) can crushed pineapple, unopened
1 can crushed pineapple, crushed
3 oranges
1 1/2 cups lemon juice
1 fluid ounce olive-based sherbet
1 banana, sliced
Heat oven to 375 degrees F.
Pour pineapple filling into a slow cooker and backfill the pineapple fully.
In a large bowl, mix the pineapple, pineapple, cherries, orange juice and lemon sherbet. Stir until well blended (non-fat milk, if desired). Season with banana slices (optional).
Cover and cook on High Low for 6 1/2 hours, stirring occasionally.
I swilled this thin I didn't coat the pork chops, they were raw. I also didn't add flour to the oats, I think because I didn't have any. They turned out perfect! The batter was perfect in every way imaginable! It was juicy and flavorful! And the sauce was even better! Seriously, this is how I make my Hollandaises, I use half and half instead of water; I refrigerate the day before assembling; I use Swiss cheesecloth; and I add a splash of vinegar when pouring the sauce, not hot. I use Harlem cream cheese, so it thickened up just fine. I could see using whole milk for the topping, but that would have added another layer of flavor.
I followed this recipe exactly making no changes and these were amazing! Prancing rasparagin wafers,luscious and funny-cinnamon swirl cookies! I wish I had bought more than one pound of wild rice to stock up on these cookies for next time.
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