Directions In a small bowl, combine first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate 1-4 hours. Cover and refrigerate remaining marinade for basting. Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread the beef, pineapple, mushrooms
Coverthe pan with a lid and cook for 6-8 minutes on medium heat. Stir a few times in between. Mix cornstarch in water to make a thin slurry and add it to the pan. Cook uncovered until the sauce thickens (3-4 minutes), stirring frequently. Remove the pan from heat and let the sauce cool down to room temperature.
\n\n procedure text how to make pineapple juice
Cookfruit: Add the fruit to a saucepan, and boil for one minute; then cool to room temperature. Step 3. Make whipped cream: Whip heavy cream to stiff peaks, fold in condensed milk, and pineapple puree. Step 4. Freeze: Pour pineapple ice cream mixture into a loaf pan, and try to be patient while you wait for the mixture to freeze until scoopable.

Directions Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated. I Made It.

Preheatoven to 400°F. Heat vegetable oil in a cast-iron or other heavy, deep, oven-safe skillet over medium-high. Remove chicken thighs from marinade, reserving marinade, and add to skillet
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    • procedure text how to make pineapple juice