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Hawaiian Spareribs
Hawaiian Chicken Kabobs
Hawaiian Sweet Potato Casserole
Luau Rice
Pineapple Pudding Cake
Justin's review
The third state I chose was Hawaii. Hawaii is a group of islands in the ocean. The recipes we made were chicken kabobs with pineapple, special hawaiian party rice, a mix of sweet potatoes and bananas, pork spareribs, and pineapple pudding cake. It was a lot of food!My favorite things were the cake and the spareribs. I also liked the rice a lot. Everything was very yummy, except the grilled pineapple, which I didn't like very much. I hope we can have the spareribs again, though!
1/4 vinegar
1/2 ketchup
1 tablespoon soy sauce
1 cup crushed pineapple, with juice
3 tablespoons brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ginger
3 pounds pork spareribs
1/2 ketchup
1 tablespoon soy sauce
1 cup crushed pineapple, with juice
3 tablespoons brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ginger
3 pounds pork spareribs
Preheat the oven to 325 degrees.
In a saucepan, over medium heat, mix together all sauce ingredients. Cook, stirring, until sauce has thickened slightly.
Arrange the spareribs in a roasting pan. Pour the sauce over top and cover the pan with aluminum foil.
Bake 1 1/2 to 2 hours, until done.
In a saucepan, over medium heat, mix together all sauce ingredients. Cook, stirring, until sauce has thickened slightly.
Arrange the spareribs in a roasting pan. Pour the sauce over top and cover the pan with aluminum foil.
Bake 1 1/2 to 2 hours, until done.
Hawaiian Chicken Kabobs
1 1/2 pounds boneless chicken breasts, cut into 1-inch cubes
1/2 cup pineapple juice
1/2 soy sauce
1/4 cup vegetable oil
1 tablespoon brown sugar
1 teaspoon garlic powder
2 teaspoons ground ginger
1 teaspoon dry mustard
1/4 teaspoon ground pepper
2 cups fresh pineapple chunks
2 large bell peppers, cut into chunks
1/2 cup pineapple juice
1/2 soy sauce
1/4 cup vegetable oil
1 tablespoon brown sugar
1 teaspoon garlic powder
2 teaspoons ground ginger
1 teaspoon dry mustard
1/4 teaspoon ground pepper
2 cups fresh pineapple chunks
2 large bell peppers, cut into chunks
Place chicken in a small dish. Set aside.
In a small saucepan, combine juice, soy sauce, oil, sugar, garlic, ginger, mustard and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes. Pour over chicken. Cover and chill for 1 hour.
Remove chicken from marinade. Alternate chicken, pineapple and peppers on skewers.
Grill kabobs over hot coals until chicken is done.
In a small saucepan, combine juice, soy sauce, oil, sugar, garlic, ginger, mustard and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes. Pour over chicken. Cover and chill for 1 hour.
Remove chicken from marinade. Alternate chicken, pineapple and peppers on skewers.
Grill kabobs over hot coals until chicken is done.
Hawaiian Sweet Potato Casserole
1/2 cup brown sugar
1/2 teaspoon cinnamon
5 large sweet potatoes, peeled, boiled and sliced
1 tablespoon soy margarine, cut into small pieces
1 teaspoon salt
5 firm bananas, sliced
1 cup crushed pineapple
3/4 cup pineapple juice
1 teaspoon lemon juice
2 tablespoons honey
1/2 teaspoon cinnamon
5 large sweet potatoes, peeled, boiled and sliced
1 tablespoon soy margarine, cut into small pieces
1 teaspoon salt
5 firm bananas, sliced
1 cup crushed pineapple
3/4 cup pineapple juice
1 teaspoon lemon juice
2 tablespoons honey
Preheat oven to 350 degrees. Grease a 9x13-inch baking dish.
Combine sugar and cinnamon in a small bowl and set aside.
Layer the potatoes in the baking dish, dot with margarine and sprinkle with salt. Arrange the bananas over the potatoes and spread the sugar mixture evenly over top. Top with crushed pineapple.
In a small bowl, whisk together the pineapple juice, lemon juice and honey. Pour over the casserole.
Bake until browned on top. About 40 minutes.
1 cup basmati rice
2 cups water
2-3 tablespoons oil
1 small onion, chopped
1/2 teaspoon ginger
1 cloved garlic, minced
1/4 cup ham, diced
1 teaspoon chicken powder
pepper, to taste
1/2 cup chopped fresh pineapple
1 tablespoon chopped green onions
Cook the basmati rice a day ahead and place in the refrigerator overnight.
Heat oil in a large pan. Sauté the onion, ginger and garlic until lightly aromatic. Add the ham and cook until golden brown.
Add the rice, chicken powder and pepper to the pan, stirring until rice is well coated by the oil.
Add the pineapple and green onions. Cook until the pineapple is warmed through.
(original recipe from Six Sisters' Stuff)
Cake:
1/2 cup soy milk
1/2 teaspoon apple cider vinegar
1 1/4 cups all purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
3/4 cup pineapple juice
3/4 cup granulated sugar
Pineapple Pudding:
2 packages vanilla instant pudding
2 cups cold soy milk
3/4 cup soy cream cheese, softened
1 2/3 cups crushed pineapple, drained
Topping:
1/4 cup soy margarine
1/4 vegetable shortening
1 cup powdered sugar
1/4 cup soy milk
Preheat oven to 350 degrees. Grease and flour a square baking pan.
Whisk together soy milk and vinegar. Set aside.
In a small bowl, mix together the flour, cornstarch, baking powder, baking soda and salt.
In a larger bowl, combine the soy milk mixture, oil, juice and granulated sugar. Sift in the flour mixture and mix until no large lumps remain. Pour the batter into the prepared pan and bake for 30 minutes or until done. Transfer the cake to a cooling rack and let it cool completely.
Meanwhile, in a large mixing bowl, combine the pudding mix and soy milk. Beat for 2 minutes. Add the soy cream cheese and beat until smooth, then gently stir in the pineapple. Spread pudding mixture over cooled cake.
Beat together the margarine and shortening until fluffy. Add the sugar and beat for another 3 minutes. Add the soy milk and beat until consistency becomes similar to a thick whipped cream.
Spread the topping over the pudding layer. Chill cake for 3 hours.
Combine sugar and cinnamon in a small bowl and set aside.
Layer the potatoes in the baking dish, dot with margarine and sprinkle with salt. Arrange the bananas over the potatoes and spread the sugar mixture evenly over top. Top with crushed pineapple.
In a small bowl, whisk together the pineapple juice, lemon juice and honey. Pour over the casserole.
Bake until browned on top. About 40 minutes.
Luau Rice
(original recipe from Bam's Kitchen)1 cup basmati rice
2 cups water
2-3 tablespoons oil
1 small onion, chopped
1/2 teaspoon ginger
1 cloved garlic, minced
1/4 cup ham, diced
1 teaspoon chicken powder
pepper, to taste
1/2 cup chopped fresh pineapple
1 tablespoon chopped green onions
Cook the basmati rice a day ahead and place in the refrigerator overnight.
Heat oil in a large pan. Sauté the onion, ginger and garlic until lightly aromatic. Add the ham and cook until golden brown.
Add the rice, chicken powder and pepper to the pan, stirring until rice is well coated by the oil.
Add the pineapple and green onions. Cook until the pineapple is warmed through.
Pineapple Pudding Cake
(original recipe from Six Sisters' Stuff)Cake:
1/2 cup soy milk
1/2 teaspoon apple cider vinegar
1 1/4 cups all purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
3/4 cup pineapple juice
3/4 cup granulated sugar
Pineapple Pudding:
2 packages vanilla instant pudding
2 cups cold soy milk
3/4 cup soy cream cheese, softened
1 2/3 cups crushed pineapple, drained
Topping:
1/4 cup soy margarine
1/4 vegetable shortening
1 cup powdered sugar
1/4 cup soy milk
Preheat oven to 350 degrees. Grease and flour a square baking pan.
Whisk together soy milk and vinegar. Set aside.
In a small bowl, mix together the flour, cornstarch, baking powder, baking soda and salt.
In a larger bowl, combine the soy milk mixture, oil, juice and granulated sugar. Sift in the flour mixture and mix until no large lumps remain. Pour the batter into the prepared pan and bake for 30 minutes or until done. Transfer the cake to a cooling rack and let it cool completely.
Meanwhile, in a large mixing bowl, combine the pudding mix and soy milk. Beat for 2 minutes. Add the soy cream cheese and beat until smooth, then gently stir in the pineapple. Spread pudding mixture over cooled cake.
Beat together the margarine and shortening until fluffy. Add the sugar and beat for another 3 minutes. Add the soy milk and beat until consistency becomes similar to a thick whipped cream.
Spread the topping over the pudding layer. Chill cake for 3 hours.
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