More Hamilton Beach Duel Breakfast Sandwich Maker Recipes

I used to live in a sub-tropical city that grew pineapples locally.  There is nothing that can compare to a freshly picked, ripe pineapple.  Vendors on the street would offer large spears in a bag or chunks on wooden kabob like sticks.  Perfectly lush, deep golden and delightfully, sweet fruit.  To this day I can't eat pineapple from a can.  Because it tastes just like that, a metal can.  I buy pineapples for a great price at Aldi and let them ripen.

To ripen a pineapple, wait till it is mostly golden in color.  Then I prop it up at a corner of my kitchen counter top turned upside down to allow the sweetness to flow down through out the whole pineapple for a few days.  If  peeling and coring too early, it will not be sweet.  If waiting too long till it is over ripe it may be spoiled or have no sweetness.

Pineapple is also great frozen.  I layer a few thin sliced  rings between a layer of plastic bag or plastic wrap and place in a rounded bottom Tupperware (plastic) small mixing bowl.  Fill it to the top, add the lid, remove excess air and put in the freezer.  Works great for small or large servings of pineapple when ever you need it.  I use the frozen pineapple mostly in smoothies, the spears in the Yonanas machine (see my earlier blog about it) or in mixed fresh fruit salads topped with a few spoonfuls of great blueberry yogurt (from Save A Lot) sprinkled with Quaker Oats Honey Almond granola and a pinch of cinnamon and nuts on the top, or in spinach or carrot salads.

To core and peel a pineapple:


1.  Cut both ends off a very ripe pineapple.

2. Insert the circular saw edge over the center core and press.

  Turn clockwise.

 Release handle button, remove or slide spiral slices off or slice down one side with a knife to easily slip off the shaft.

Interested in one of these tools?   Found here:   http://gotclicks2.com/6jpgPNmMK




Using the basic instructions for this single or duel machine from Nov. 1, 2016, make these changes.

Fresh Pineapple Canadian Bacon Sandwich

1 Hamburger bun, mustard on top bun is optional
2 slices Canadian Bacon
Thin slice of onion
1 slice of fresh pineapple
1 slice Provolone cheese
1 egg, beaten, seasoned with salt and pepper.
Few sprigs fresh parsley and chives
     Cook egg 2 - 2 1/2 minutes.  Then add cheese and bun top.  Cook 1/2 - 1 more minute.


Cornbread and Ham Sandwich

1 triangle or circle shaped piece of cornbread
1 slice ham or Canadian bacon
Thin slice of onion
1 egg, seasoned with pizza spices, salt and pepper
1 slice cheese
     Cook egg 2 - 2 1/2 minutes.  Then add cheese cook for 1/2 - 1 more minute.

TIPS:

Do not preheat the machine too long.  Just until the green light comes on.

You can add the cheese onto the cooked egg under the bun if you want.

I used the left over triangle corn bread shape since it was already in my freezer from a batch I had made the week before for dinner.  A circle shape would be better.  Just use a cookie cutter to cut it after baking it, while it's still in the pan.  Or a tiny pie tin may be the right size to bake a few.  This recipe (Jiffy mix) was a bit crumbly so next time I'd use a more firm, denser cornbread recipe and a thicker layer of cornbread.

See Nov. 1st, 2016 for places where this machine can be bought or bid on.