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Poppy Seed Blonde Whiskey Stew Recipe


1 (12 fluid ounce) can or bottle orange juice

1 (6 ounce) can pineapple juice

1 (1.5 fluid ounce) jigger Irish cream liqueur

1 teaspoon ground ginger

1 cube chicken bouillon cube

1/2 teaspoon white sugar

1/2 teaspoon salt

1 tablespoon butter

1 small onion, chopped

1 (10 ounce) can frozen orange juice concentrate, thawed

1 (10 ounce) can frozen raspberry sauce

1 (6 ounce) can pineapple juice concentrate

1 cup crushed pineapple

1 cup pecans


Fill a large shallow dish with water. Add orange juice, pineapple, liqueur and ground ginger. Mix well.

In a medium saucepan, heat 1 can of orange juice concentrate, stirring constantly, until heated through. Stir in pineapple juice concentrate, raspberry sauce and pineapple juice concentrate. Return mixture to saucepan and heat through; stir until mixture thickens enough to coat the back of a metal spoon.

Pour a large saucepan of water into a small saucepan. Bring to a boil, then reduce heat to low. Add the orange juice concentrate, pineapple juice concentrate, crushed pineapple and pecans. Bring mixture to a boil; reduce heat and simmer until heated through.


allasan writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this again for my Easter lunch and let me tell you it was awesome! So simple and beautiful. My sandwich was complete without tomato, but it was still pretty darn good. Seriously, though, I added a bunch more garlic salt, put the jalepeno peppers on the side and cooked them that way. I will make this time and time again.