RSS
 

Archive for the ‘Hawaii’ Category

Steak and Pineapple Skewers

01 Jan

Brought to us by Greg

1 lb steak cut into cubes
1 pineapple cut into chunks
1/4 cup soy sauce
1/4 cup brown sugar
4 garlic cloves, minced
2 teaspoons sesame oil
1 teaspoon ginger

1. Mix all except steak and pineapple.

2. Place marinade, beef and pineapple in a re-sealable bag. Turn to coat.

3. Refrigerate for 2 to 3 hours.

4. Preheat grill.

5. Thread meat and pineapple pieces alternately onto skewers. Grill for about 8 to 10 minutes or until done, turning occasionally.

Greg Notes – I used top sirloin, and it marinated for about 20 hours. I think it was the long time on it, the high saltiness in the soy sauce, along with me cutting against the grain that ended up with the texture not being right. It had probably really broken down by the time I got it on the grill. I guess part of this is to learn! Something to keep in mind if you repeat this.

 
 

Hawaiian Bread

01 Jan

Brought to us by Jessica

6 cups plain flour
3 eggs
1 cup pineapple juice
1 cup water
3/4 cup sugar
1/2 teas. ginger
1 teaspoon vanilla
2 packages yeast
1 stick margarine

Turn this recipe into a puzzle! [click]

Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and melted margarine. Put 3 cups flour in a large mixing bowl. Add egg mixture and stir until well mixed. Sprinkle in yeast, 1 package at a time, mixing well. Gradually add other 3 cups flour. Batter will be hard to mix with spoon. You may have to use your hand. Make sure it’s mixed well.

Leave batter in bowl and cover with cloth and place in warm place. Let rise 1 hour. Remove from bowl and knead in 1/2 cup flour. Knead about 10 times.

Divide into 3 equal parts and place in well greased round cake pans. Cover and place in warm place and let rise about 1 hour. Bake at 350 degrees F for 25 to 30 minutes.

Serves/makes 3 loaves

Source: CDKitchen

 
No Comments

Posted in Bread, Hawaii

 

Potato Macaroni Salad

01 Jan

Brought to us by Jeanette

4 large red and/or yellow potatoes cut into cubes
1-1/2 cups shell or elbow macaroni-dry
1/4 cup thinly sliced and chopped red onion
2-3 pickles chopped
2-3 green onion chopped
3 hard boiled eggs (whites chopped, set aside yolks)
1 cup frozen peas (optional)
2 celery stalks chopped (optional)
1-2 carrots chopped (optional)

Dressing:
1-1/4 to 2 cups mayonnaise
1/2 cup Zesty Italian dressing
1 tablespoon prepared mustard
3 yolks from the boiled eggs
1 teaspoon garlic salt
Ground pepper to taste
2 T or less pickle juice (optional)
Optional Herbs to taste (dill, parsley, curry powder)

Boil cubed potatoes until tender then drain and rinse with cold water. Set aside to allow to fully cool. Cook the macaroni according to the directions on the macaroni package. Then rinse with cold water and set aside to allow to fully cool.

While the macaroni is cooking mix the dressing in a small bowl and set aside.

Once the cooked macaroni and potatoes are cool lightly toss with the remaining ingredients. Once tossed mix in dressing. Serves 8-10 people.

Jeanette Notes – Jeanette Notes – I did use the optional peas, celery and carrots, but I omitted the pickles in the salad. The dressing says 1 1/4 to 2 cups mayo (which seems like a large range), so I used 1 1/2 cups. I also used the optional herbs in the dressing and omitted the pickle juice.

Source: AlohaFriendLuau