Ingredients: 2 eggs 3 large shallots, peeled and thinly sliced 2 teaspoons canola oil 3 garlic cloves, minced 2 cups white rice 1 can (20 oz) unsweetened? pineapple chunks, (drain juice into a cup & set aside) ½ lb cooked medium shrimp, peeled & deveined ½ cup chopped cashews (roasted & unsalted) ½ cup frozen peas, thawed 2 green onions, sliced ½ cup raisins 3 tablespoons (reduced-sodium?) soy sauce 1 tablespoon hoisin sauce 1 teaspoon sugar 1 teaspoon sesame oil ¼ teaspoon pepper
Directions: 1. In a sauce pan, bring 3 parts water, 1 part pineapple juice (drained from pineapples) to a boil. Add rice. Bring mixture to a boil. Cover and reduce heat to simmer. Cook 25 to 30 minutes or until rice is tender. Set aside. 2. In a small bowl, whisk eggs. Heat a large non-stick skillet coated with cooking spray over medium heat. Add eggs; cook & stir until set; remove from the skillet & keep warm 3. In the same skillet, sauté onion in canola oil until tender. Add garlic; cook 1 minute longer. 4. Stir in 3 cups of the cooked rice, pineapple, shrimp, cashews, peas, green onions, & raisins; heat through. 5. Combine the soy sauce, hoisin sauce, sugar, sesame oil & pepper; stir into rice mixture. Stir in eggs.
Sauce to top it all off with (trust me, it’s definitely worth making):
Ingredients: 1/3 cup extra-virgin coconut oil, macadamia oil, sunflower oil, or olive oil 2 teaspoons toasted sesame oil ¼ cup all-natural 100% pineapple juice 1 garlic clove ¼ teaspoon red pepper flakes 2 tablespoons soy sauce 1 cup pineapple, cut into chunks 2 teaspoons freshly grated ginger ¼ teaspoon fine grain sea salt
Directions: 1. Combine the oil, sesame oil, pineapple juice, garlic, red pepper flakes, soy sauce, fresh pineapple, ginger, and salt in a blender or food processor. Puree until smooth. 2. Transfer to a small saucepan, and gently warm just before serving, don’t simmer or boil.
Coconut Shrimp! 13 ounces coconut milk 2 teaspoons green curry paste 1 tablespoon chopped gingerroot 1 tablespoon grated lime rind 2 tablespoons fish sauce 1 tablespoon granulated sugar 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh coriander 2 tablespoons lime juice 1 lb large shrimp salt 1/4 cup unsweetened coconut
Directions:Prep Time: 30 mins Total Time: 50 mins 1 Place coconut milk in a skillet and bring to boil. Reduce heat to low and simmer for 10 minutes until reduced by a quarter - it should be the consistency of heavy cream. Stir in the green curry paste, ginger, lime leaves, fish sauce and sugar. Cook another 5 to 6 minutes or until sauce is thickened and fragrant. 2 Stir in 1 tbsp each of mint and coriander and all of lime juice. Cool. 3 Divide sauce in half in 2 bowls. Season shrimp with salt and stir into half of sauce. 4 Marinate shrimp in sauce for 30 minutes. Reserve other half of sauce for dipping sauce. 5 Remove shrimps from marinade and discard marinade. 6 Preheat grill on high and grill shrimps about 1½ minutes per side or until pink and slightly curled. Cool. Stir in coconut and remaining mint and coriander to dipping sauce. Serve with shrimps. 7 Place shrimps on bamboo skewers, if desired.
Ingredients: 1 can pineapple chunks 1 can whole, small water chestnuts bacon slices, sliced in half bottle of teriyaki sauce
Directions: Place a water chestnut & pineapple chunk together and wrap a bacon slice around them, securing it with a a wooden toothpick. Repeat with others until done, then place in a shallow baking dish, pour teriyaki sauce over all, and marinate for at least 2 hours. Place them onto a cookie sheet with a bit of sauce over them and broil for a few minutes on each side, until the bacon is crispy. Serve hot.
Ingredients: 1 1/2 poounds ground beef 2 eggs 4 tablespoons cornstarch 1 small onion, minced 1/4 teaspoon pepper 1/4 teaspoon nutmeg 1 teaspoon salt 1/4 teaspoon garlic powder or minced garlic 2 tablespoons salad oil 1 1/4 cups pineapple juice 1 tablespoon soy sauce 3 tablespoons vinegar 1/3 cup water 1/2 cup brown sugar 2 cups fresh pineapple and papaya chunks 2 green peppers, cut bite-size
Directions: Blend together beef, eggs, 1 teaspoon cornstarch, onion, pepper, nutmeg, salt, and garlic. Form into 1-inch balls. Heat oil in skillet; brown meatballs on all sides. In large saucepan add remaining cornstarch, soy sauce, vinegar, water, and brown suger to pineapple juice. Cook until thickened; stir constantly. Add meatballs, fruit, and peppers. Cook 5 minutes or until fruit is well heated.
4 cups of orange juice 4 cups of guava juice 4 cups of pineapple juice 1/2 cup of red grenadine 1 cup of ginger ale 3 cups of light rum 1/2 cup of dark rum
Directions: Keep everything chilled. Don't stir in rum, just add it.
Shrimp and Pineapple Fried Rice
ReplyDeleteServings: 6
Ingredients:
2 eggs
3 large shallots, peeled and thinly sliced
2 teaspoons canola oil
3 garlic cloves, minced
2 cups white rice
1 can (20 oz) unsweetened? pineapple chunks, (drain juice into a cup & set aside)
½ lb cooked medium shrimp, peeled & deveined
½ cup chopped cashews (roasted & unsalted)
½ cup frozen peas, thawed
2 green onions, sliced
½ cup raisins
3 tablespoons (reduced-sodium?) soy sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
1 teaspoon sesame oil
¼ teaspoon pepper
Directions:
1. In a sauce pan, bring 3 parts water, 1 part pineapple juice (drained from pineapples) to a boil. Add rice. Bring mixture to a boil. Cover and reduce heat to simmer. Cook 25 to 30 minutes or until rice is tender. Set aside.
2. In a small bowl, whisk eggs. Heat a large non-stick skillet coated with cooking spray over medium heat. Add eggs; cook & stir until set; remove from the skillet & keep warm
3. In the same skillet, sauté onion in canola oil until tender. Add garlic; cook 1 minute longer.
4. Stir in 3 cups of the cooked rice, pineapple, shrimp, cashews, peas, green onions, & raisins; heat through.
5. Combine the soy sauce, hoisin sauce, sugar, sesame oil & pepper; stir into rice mixture. Stir in eggs.
Sauce to top it all off with (trust me, it’s definitely worth making):
Ingredients:
1/3 cup extra-virgin coconut oil, macadamia oil, sunflower oil, or olive oil
2 teaspoons toasted sesame oil
¼ cup all-natural 100% pineapple juice
1 garlic clove
¼ teaspoon red pepper flakes
2 tablespoons soy sauce
1 cup pineapple, cut into chunks
2 teaspoons freshly grated ginger
¼ teaspoon fine grain sea salt
Directions:
1. Combine the oil, sesame oil, pineapple juice, garlic, red pepper flakes, soy sauce, fresh pineapple, ginger, and salt in a blender or food processor. Puree until smooth.
2. Transfer to a small saucepan, and gently warm just before serving, don’t simmer or boil.
Coconut Shrimp!
ReplyDelete13 ounces coconut milk
2 teaspoons green curry paste
1 tablespoon chopped gingerroot
1 tablespoon grated lime rind
2 tablespoons fish sauce
1 tablespoon granulated sugar
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh coriander
2 tablespoons lime juice
1 lb large shrimp
salt
1/4 cup unsweetened coconut
Directions:Prep Time: 30 mins
Total Time: 50 mins
1 Place coconut milk in a skillet and bring to boil. Reduce heat to low and simmer for 10 minutes until reduced by a quarter - it should be the consistency of heavy cream. Stir in the green curry paste, ginger, lime leaves, fish sauce and sugar. Cook another 5 to 6 minutes or until sauce is thickened and fragrant. 2 Stir in 1 tbsp each of mint and coriander and all of lime juice. Cool. 3 Divide sauce in half in 2 bowls. Season shrimp with salt and stir into half of sauce. 4 Marinate shrimp in sauce for 30 minutes. Reserve other half of sauce for dipping sauce. 5 Remove shrimps from marinade and discard marinade. 6 Preheat grill on high and grill shrimps about 1½ minutes per side or until pink and slightly curled. Cool. Stir in coconut and remaining mint and coriander to dipping sauce. Serve with shrimps. 7 Place shrimps on bamboo skewers, if desired.
Bacon Wrapped Pineapple Appetizer
ReplyDeleteIngredients:
1 can pineapple chunks
1 can whole, small water chestnuts
bacon slices, sliced in half
bottle of teriyaki sauce
Directions:
Place a water chestnut & pineapple chunk together and wrap a bacon slice around them, securing it with a a wooden toothpick. Repeat with others until done, then place in a shallow baking dish, pour teriyaki sauce over all, and marinate for at least 2 hours. Place them onto a cookie sheet with a bit of sauce over them and broil for a few minutes on each side, until the bacon is crispy. Serve hot.
Hawaiian Sweet & Sour Meatballs
ReplyDeleteIngredients:
1 1/2 poounds ground beef
2 eggs
4 tablespoons cornstarch
1 small onion, minced
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1 teaspoon salt
1/4 teaspoon garlic powder or minced garlic
2 tablespoons salad oil
1 1/4 cups pineapple juice
1 tablespoon soy sauce
3 tablespoons vinegar
1/3 cup water
1/2 cup brown sugar
2 cups fresh pineapple and papaya chunks
2 green peppers, cut bite-size
Directions:
Blend together beef, eggs, 1 teaspoon cornstarch, onion, pepper, nutmeg, salt, and garlic. Form into 1-inch balls.
Heat oil in skillet; brown meatballs on all sides.
In large saucepan add remaining cornstarch, soy sauce, vinegar, water, and brown suger to pineapple juice. Cook until thickened; stir constantly.
Add meatballs, fruit, and peppers.
Cook 5 minutes or until fruit is well heated.
Hawaiian Rum Punch!
ReplyDelete4 cups of orange juice
4 cups of guava juice
4 cups of pineapple juice
1/2 cup of red grenadine
1 cup of ginger ale
3 cups of light rum
1/2 cup of dark rum
Directions:
Keep everything chilled. Don't stir in rum, just add it.
ENJOY!! :)