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Old 07-03-2013, 10:57 AM   #1
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Pinapple Davinci's Sugar Free Syrup suggestions for a dinner recipe

I just purchased some Davinci's Pineapple syrup and sadly, I made a mistake and should have ordered coconut. So, any suggestions on what I can make with it? Looking for dinner ideas
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Old 07-03-2013, 11:20 AM   #2
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I just brushed it on some wings when grilling and they were very good...
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Old 07-03-2013, 11:28 AM   #3
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hmmm... I like a dish that involves grilled chicken marinated in soy sauce, with a grilled pineapple on top. Maybe marinating some chicken in soy sauce AND the pineapple davincis would be good?

Another thing to do is crush up ice in your blender ( a Ninja or Magic Bullet is great for this) and add the syrup ... presto no-sugar snow cone!
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Old 07-03-2013, 11:30 AM   #4
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I have used it too as a glaze or for Asian/Polynesian dishes and it is fabulous. One dish you might like is Shrimp Pineapple Rice (made with zero carb Miracle Rice). Here is the recipe:

Heat sesame oil in a large wok and stirfry either already cooked Jumbo Shrimp (or you can cook up peeled/deveined shrimp instead). Cook for 2-3 minutes and transfer shrimp to another bowl. Add more sesame oil to the wok and stirfy some low carb veggies (red bell pepper and broccoli work nicely) for 2 minutes or so. Add 3 cloves of garlic and 2 TBS of fresh ginger (I add more). Cook for 30 seconds.

If your carb limit can stand it, you can add one cup of fresh pineapple (22 carbs in one cup) to the wok. At this point, I can't do that so I skip that step. Now add a bag of Miracle Rice to the wok along with chopped green onions and stirfry for 3 minutes. In a separate bowl, combine 3 TBS soy sauce, 2TBS Davinci pineapple syrup and 2TBS Sriracha sauce (or chili garlic paste) and add mixture to the wok. Make sure all flavors are combined with the shrimp, rice and veggies. Serve and top with sesame seeds.

If you want more of a pineapple flavor, you can add more syrup to the mix.
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Old 07-03-2013, 03:48 PM   #5
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I make sweet & sour sauce with it, which is good with chicken or pork. I also use it in my BBQ sauce sometimes for a different flavor. It's good in coleslaw, along with mayo and apple cider vinegar, garlic salt, onion powder, and celery seeds.

AND you can make a divine pineapple ice cream (if you eat pineapple) by using a cup of frozen pineapple tidbits (I like Trader Joe's frozen), about 1/3 cup heavy cream and 1/4 cup of the syrup.
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Old 07-03-2013, 07:21 PM   #6
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You can use it to flavor homemade teriyaki sauce.
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Old 07-03-2013, 09:00 PM   #7
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Quote:
Originally Posted by aim in Fla*working View Post
I just purchased some Davinci's Pineapple syrup
Makes me think of preparing ham with it...
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Old 07-04-2013, 02:04 AM   #8
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All I can think of right now would be an almond flour/BTF Pineapple Upside Down cake.
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Old 07-04-2013, 04:42 AM   #9
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I too use it for sweet and sour chicken.
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Old 07-04-2013, 05:12 AM   #10
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I've used it for my liquid and sweeteners in cakes and muffins that I want a pineapple flavor in. Also it's great for pina colada flavored smoothies with a little coconut or coconut extract added.
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Old 07-05-2013, 09:15 AM   #11
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great ideas Thank you very much!!
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Old 07-05-2013, 02:36 PM   #12
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I put it in carrot cake and yogurt! I also add shredded coconut to both.

You could try a bit in salsa... they do sell pineapple salsa.

Pineapple is one of the better syrups if you ask me. We use the most vanilla, pineapple, coconut, blueberry then strawberry, lime, peach

Last edited by JHoberer; 07-05-2013 at 02:37 PM..
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Old 07-06-2013, 05:41 AM   #13
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PINEAPPLE MEATBALLS
Meatballs (see recipe below)
1 medium green pepper, cut in chunks
1 small carrot, sliced diagonally, 1 3/4 ounces
14 ounce can beef broth
1/4 cup white vinegar
1/4 cup Da Vinci sugar free syrup, pineapple flavor
1/4 cup low carb ketchup
1/2 cup granular Splenda or equivalent liquid Splenda
2 tablespoons soy sauce
1/2 teaspoon salt
1 1/2 teaspoons xanthan gum

Put the meatballs and vegetables in a large pot (see note below). Combine the remaining ingredients, except the xanthan gum and pour over the meatballs. Bring to a simmer. Lightly dust a little xanthan gum over the surface of the liquid and quickly stir in well. Continue adding xanthan gum, a very little at a time, until the sauce is the desired thickness. Simmer 15 minutes.

Makes 6 servings of about 5 meatballs each

MEATBALLS:
1 pound ground chuck
2 tablespoons onion, minced, about 1 ounce
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced

Mix all of the ingredients well with your hands. Shape in medium balls, about 1 inch diameter, and place on a foil-lined rimmed baking sheet. Bake at 425║ for about 15 minutes, until the meat is cooked through, but still tender. Rinse in a colander to remove any egg that has leaked out.

Makes about 32 meatballs
Can be frozen

With granular Splenda:
Per Serving: 173 Calories; 10g Fat; 15g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per Serving: 165 Calories; 10g Fat; 15g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
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Old 07-06-2013, 05:46 AM   #14
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NANCY'S SWEET & SOUR PORK STIR FRY VARIATION
2 tablespoons oil
1 small onion, coarsely chopped, 2 1/2 ounces
1 small carrot, thinly sliced diagonally, 1 3/4 ounces
1 clove garlic, minced
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
1 1/2-2 pounds leftover cooked pork loin roast, cut into 1" cubes *
1/2 teaspoon xanthan gum

SAUCE:
1/2 cup cider vinegar
1/2 cup chicken broth
1 teaspoon blackstrap molasses
2/3 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon ground ginger or a pinch of freshly grated ginger
2 tablespoons low carb Ketchup
2 tablespoon soy sauce
2 tablespoon rice wine or dry white wine
2 tablespoon Da Vinci sugar free syrup, pineapple flavor

To prepare the sauce, whisk all of the sauce ingredients in a 2-cup measuring cup; set aside.

Heat the oil in a wok or large nonstick skillet over medium-high heat. Stir-fry the carrots and onion until the carrots are almost crisp-tender. Add the garlic, peppers and pork. Stir-fry for a couple minutes until the peppers lose some of their crunch and the pork is heated through. Lightly sprinkle the xanthan gum over the surface then quickly stir in well. Give the sauce a quick stir then pour it into the wok. Bring the sauce to a boil; cook and stir just until it thickens slightly. Much more cooking at this point will result in soggy vegetables. Serve over chopped iceberg lettuce, if desired.

Makes 6 servings

* About half to two thirds of a cooked pork loin roast.

With granular Splenda:
Per Serving: 279 Calories; 11g Fat; 32g Protein; 10g Carbohydrate; 2g Dietary Fiber; 8g Net Carbs

With liquid Splenda:
Per Serving: 268 Calories; 11g Fat; 32g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
************************************
This is a chicken version with the same sauce:



SWEET & SOUR CHICKEN - QUICKER METHOD
2-3 cups diced cooked chicken, white or dark meat
1 tablespoon oil
2 green peppers, coarsely chopped
1 small onion, coarsely chopped, 2 1/2 ounces
1 medium carrot, sliced on the bias, 2 ounces
1 clove garlic, minced
3/4 teaspoon xanthan gum

SAUCE:
1/2 cup cider vinegar
1/2 cup chicken broth
1 teaspoon blackstrap molasses
2/3 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon ground ginger or a pinch of freshly grated ginger
2 tablespoons Better "Heinz" Ketchup
2 tablespoon soy sauce
2 tablespoon rice wine or dry white wine
2 tablespoon Da Vinci sugar free syrup, pineapple flavor

To prepare the sauce, whisk all of the ingredients in a 2-cup measuring cup; set aside.

Heat the oil in a wok or large nonstick skillet over medium-high heat. Stir-fry the peppers, onion, carrot and garlic until the peppers and carrot are almost crisp-tender. Lightly sprinkle the xanthan gum over the surface of the vegetables then quickly stir in well. Toss in the chicken. Give the sauce a quick stir then pour it into the wok. Bring the sauce to a boil; cook and stir until it thickens and the vegetables have finished cooking. Serve over chopped iceberg lettuce, if desired.

Makes 5 servings

With granular Splenda:
Per Serving: 159 Calories; 4g Fat; 18g Protein; 12g Carbohydrate; 2g Dietary Fiber; 10g Net Carbs

With liquid Splenda:
Per Serving: 146 Calories; 4g Fat; 18g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
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Old 07-09-2013, 08:30 AM   #15
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YUM!!!!!!!!!!!!!!! Thank you all very much!
Linda, I love your website
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