General cooking tips

Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.

Pina Colada Pie

	Category	Alcoholic Drink Recipes
	Views	23
	Ratings	0

Ingredients And Procedures

-----------------------------------CRUST----------------------------------- 7 oz Roasted Macadamia nuts

3/4 c Sweetened shredded Coconut

3 tb Brown Sugar

1 tb Unsalted Butter-melted

----------------------------------FILLING---------------------------------- 1 1/2 pt Pineapple sorbet, softened

1 c Sweetened cream of Coconut

4 ts Dark Rum

1/2 ts Imitation coconut Extract

3/4 c (packed) sweetened shredded

1/2 Large Pineapple thinly slice

Toasted sweeetened shredded Fresh Mint sprigs 2 pt Vanilla frozen yogurt, soft

CRUST: Preheat oven to 350 degrees F. Line a 10 inch glass pie dish with foil, overlapping sides. Finely chop the first 3 ingredients in a food processor. Add butter and blend until moist crumbs form. Press mixture onto bottom and up sides (but not rim) of prepared pie dish. Freeze 10 minutes. Bake crust until golden brown, about 15 minutes. Freeze for 20 minutes. FILLING: Spread sorbet in crust, smooth top. Place in Freezer. Boil cream of coconut in heavy small saucepan over med-high heat until reduced to 3/4 cup, stirring frequently, about 7 minutes. Pour into a large bowl, mix in rum and extract, then 3/4 cup coconut. Cool slightly. Add frozen yogurt to coconut mixture and fold until blended. Freeze until semifirm, stirring occasionally, about 1 hour. Spoon filling over sorbet in pie dish , mounding slightly.Cover and freeze overnight. (can be prepared 2 weeks ahead) Turn out pie onto platter. Peel off foil. Turn pie right side up. Arrange pineapple slices decoratively atop. Sprinkle with toasted coconut. Garnish with mint. Now make a pig of yourself and eat the whole thing!!!

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<h1>Pina Colada Pie</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-----------------------------------CRUST----------------------------------- 7 oz Roasted Macadamia nuts <P>3/4 c Sweetened shredded Coconut <P>3 tb Brown Sugar <P>1 tb Unsalted Butter-melted <P>----------------------------------FILLING---------------------------------- 1 1/2 pt Pineapple sorbet, softened <P>1 c Sweetened cream of Coconut <P>4 ts Dark Rum <P>1/2 ts Imitation coconut Extract <P>3/4 c (packed) sweetened shredded <P>1/2 Large Pineapple thinly slice <P>Toasted sweeetened shredded Fresh Mint sprigs 2 pt Vanilla frozen yogurt, soft <P>CRUST: Preheat oven to 350 degrees F. Line a 10 inch glass pie dish with foil, overlapping sides. Finely chop the first 3 ingredients in a food processor. Add butter and blend until moist crumbs form. Press mixture onto bottom and up sides (but not rim) of prepared pie dish. Freeze 10 minutes. Bake crust until golden brown, about 15 minutes. Freeze for 20 minutes. FILLING: Spread sorbet in crust, smooth top. Place in Freezer. Boil cream of coconut in heavy small saucepan over med-high heat until reduced to 3/4 cup, stirring frequently, about 7 minutes. Pour into a large bowl, mix in rum and extract, then 3/4 cup coconut. Cool slightly. Add frozen yogurt to coconut mixture and fold until blended. Freeze until semifirm, stirring occasionally, about 1 hour. Spoon filling over sorbet in pie dish , mounding slightly.Cover and freeze overnight. (can be prepared 2 weeks ahead) Turn out pie onto platter. Peel off foil. Turn pie right side up. Arrange pineapple slices decoratively atop. Sprinkle with toasted coconut. Garnish with mint. Now make a pig of yourself and eat the whole thing!!! <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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