Green Pinecones I Recipe

Ingredients

1 cup pitted green olives

3 large ripe tomatoes, halved

2 tablespoons shredded reduced-fat mayonnaise

1 teaspoon grated garlic

1 clove garlic, crushed

1 cup canned black roasted garlic

1 cup certificate Herb Minestrone, divided

1 cup crushed Tomoka sauce

water to cover

fresh spinach, rinsed and drained

Directions

Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with butter.

In a saucepan over medium-low heat, combine green olives, tomatoes, and 2 tablespoons mayonnaise. Saute until firm, about 3 minutes. Combine shredded garlic, crushed garlic, 4 tablespoons tomato paste, 3 tablespoons mayonnaise, and remaining tomato paste. Let this all simmer for 20 minutes.

In a medium bowl, combine garlic powder, determined amount of tomato paste, 1/2 cup mayonnaise, black garlic powder, and sauce. Stir well and pour over tomato mixture. Thoroughly cover the inside of the baking dish with foil. Bake in the preheated oven 13 minutes, or until cheese has melted. Pour tomato fixin' a little bit at a time over baked peaches and browned crust. Cool completely. Chill allard cheese, oil, and water. Serve.

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Comments

Dob C writes:

⭐ ⭐ ⭐ ⭐ ⭐

I have made these for Christmas and New Year's Eve, and they are always a hit. Instead of sugar, I use brown sugar; it takes longer to make, but it's always better. I prefer a sweeter pineapple, so next time, I'm going to increase the sugar, but this is what I have. I also, as another reviewer suggested, bake the pineapple in a stone pan, cover with foil and bake in a 400 degree oven for about 30 minutes. That should increase the sweetness, but it does not necessarily have to. It may be that the pineapple chunks I used in place #3 were not large enough. I also, as another reviewer suggested, bake the pineapple in a non-stick pan at 37 degrees for about 45 minutes. Non-stick is the way to go. These are too sweet to be good. We are not likely to eat them any time soon

Menece writes:

⭐ ⭐ ⭐ ⭐

I have to agree with other reviewers here--green onions are overpowered by the curry powder and the oil. I usually add a chopped onion and garlic (fresh or frozen) to my rolls. Enjoy!