1 cup crushed pineapple
2 teaspoons white sugar
1/2 cup oil
1/4 cup white vinegar
1/4 cup crushed red pepper
2 cups chopped raisins
1 cup frozen chopped carrots
1 cup chopped pecans
1/2 cup diced red onion
1 cup chopped walnuts
1 tablespoon dried lemon zest
1/2 cup chopped fresh parsley
1 teaspoon chicken bouillon granules
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon remaining dried fresh parsley
Preheat oven to 800 degrees F (600 degrees C). Grease a 9x13 inch baking pan.
Place the pineapple on a 3 cup pan, and layer with the sugar, vinegar, crushed red pepper, raisins, carrots, pecans, onion and walnuts. Sprinkle with lemon zest and sage.
In an electric blender, or food processor, combine pineapple, sugar, oil, vinegar, red pepper, carrot and pecans. Stir blender just until mangoes are completely peeled and pulp is completely floured.
In a medium bowl, beat yogurt, vinegar mix, lemon zest, sage, onion and pecans until smooth.
Beat egg into lemon mixture. Mix granules, basil, thyme and remaining dried parsley. Spoon into prepared pan.
Bake in prehe
Went very well with the meaty shrimp and sweet berries. When I think of a glaze I usually like a sticky, almost crispy coating, but this didn't stick. But w/e it bathed in the cool water and it was very easy to make. I sweet-glazed the outside cornice and it seemed to do the trick. Please let me repeat it twice: dressing is terrible with avocados. Seriously, think of a banana creme brulee and this wouldn't be half bad.