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Home
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Hawaiian
Recipes
| Basic sushi
rice |
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Yield: 1 Servings |
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3 c Calrose rice (uncooked) 3 c Water
1/2 c Japanese Rice vinegar 1/2 c Sugar
1 ts Salt |
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Wash
rice and rinse well. Add 3 cups water and cook in rice cooker. To
cook on stove bring rice to a boil in a covered saucepan. Simmer for
15 minutes. Remove pan from stove and let sit for another 10-15
minutes. Mix together vinegar sugar and salt and cook over medium
heat until sugar dissolves. Cool. Place cooked rice in a large
mixing bowl. Sprinkle half of vinegar sauce over the hot rice; mix
gently. Taste. Add more vinegar sauce if desired. Makes 9 cups. All
types of sushi can be made from this rice.
| Hawaiian
chicken |
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Yield: 6 Servings |
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1 cn Pineapple sliced 1 lg Sweet onion sliced
3 Chicken breasts split 1/2 c Peach preserves
1 1/2 ts Salt 1 tb Soy sauce
3 tb Vegetable oil 1 tb White vinegar
1 Green pepper |
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Drain pineapple; set aside. Sprinkle chicken with salt. Brown
chicken in margarine. Cover and cook until chicken is done. Add
onions and green pepper to chicken. Combine preserves soy sauce
and vinegar. Pour over chicken and cook about three minutes
turning chicken to glaze. Remove chicken to platter and add
pineapple to sauce. Heat thoroughly; spoon over chicken.
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Hawaiian fresh fruits chocolate |
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Yield: 4 Servings |
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2 oz Hawaiian Vintage Chocolate -melted 1/4 c Sugar
6 Egg yolks 1/4 c Lilikoi (passion fruit)
1/4 c Water Hawaiian fresh fruits: 2 Papaya
2 Mangoes; peeled; seeded 12 Strawberries; cleaned
-with stems removed; sliced
4 Sprigs fresh mint leaves |
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To prepare the fruits: Peel the papaya
prepare into melon balls and set aside. Take one half of
mango and finely sliced lengthwise. Then take one
twelve-inch plate and start making the design with the mango
into a triangle leaving the center empty then add the sliced
strawberries inside theh triangle in one layer. Add the
melon balls of papaya in the center. Repeat this for the
rest of the plates. To prepare the sabayon: Melt the
Hawaiian Vintage Chocolate in a medium size bowl over a
double boiler. When melted turn off the heat. In a separate
bowl cream the egg yolks and sugar well but do not beat
them. Place the bowl in hot water bath taking great care
that the bottom of the bowl containing the egg and sugar
mixture does not tough the hot bottom of the pan beneath.
Pour the lilikoi and wate into the bowl of egg yolks and
sugar stirring continuously. The hot water bath should not
come to a boil but be kept just below simmering point. Now
beat the mixture energetically with the balloon whish until
it froths and has doubled in volume and until it is mixted
consistenly like a ribbon. Pour chocolate into sabayon and
mix together. Serve with Hawaiian fruits. Garnish with sprig
of mint.
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Kulikuli (peanut balls) |
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Yield: 4 Servings |
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1 lb Roasted peanuts 1/4 c Peanut oil or to taste
1 sm Onion finely chopped 1 ts Cayenne
1 ts Salt |
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Oil for frying Grind or pound the
nuts adding just enough oil to make a smooth paste. With
wet hands squeeze the mixture to remove any excess oil.
Saute the onions cayenne & salt in a tablespoon of oil
until golden. Knead into the nut paste. Shape into 1"
diameter balls adding a few drops of water if necessary
to make them hold together. Drop the balls into hot oil
or flatten & fry in a skillet. Cook for 2 to 3 minutes
until the outsides are crisp.
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Hawaiian grilled chicken |
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Yield: 4 Servings |
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1/3 c White wine vinegar 1/4 c Coarse grain
mustard
3 tb Dried rosemary 2 Broiler-fryers split (2
to -2 1/2 Lb each)
1/2 md Size ripe pineapple ** 2 sm Yellow
squash halved -lengthwise
2 sm Zucchinis halved lengthwise 2 sm Onions
halved
2 sm Red bell peppers |
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** Cut pineapple lengthwise into
4 pieces remove core but leave rind on. In a small
bowl combine vinegar mustard and rosemary. Brush
chicken on both sides with 2 tablespoons of the
marinade. Let stand 30 minutes or refrigerate at
least 1 hour or overnight. If refrigerated overnight
remove 30 minutes before grilling. Place chicken on
grill about 6 inches from low-glowing coals. Grill
turning and basting with reserved marinade 30 to 50
minutes or until juices run clear when pierced with
a knife. About 10 minutes before chicken is done
place pineapple and vegetables on grill; brush with
marinade. Cook 3 to 4 minutes; turn. Brush with
marinade; heat 5 minutes longer or until hot. |
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