more recipes from yesterday!
Jul. 6th, 2008 06:57 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
aithneHawaiian Roast Pork
2 lb. boneless pork roast with fat
1/2 c. soy sauce
1 c. pineapple juice
4 cloves garlic, peeled and minced
1/2 lg. knob fresh ginger, peeled and minced
1/2 c. vinegar
1-2 tbsp. peppercorns
Onion salt
Garlic salt
Leave the fat on the roast. Place the roast in a container along with the soy sauce, pineapple juice, garlic, ginger, vinegar, and peppercorns. Marinate in refrigerator for 12 hours, turning frequently.
Place roast on rack in shallow open roasting pan and pour 1 cup of marinade over it. Sprinkle top generously with onion and garlic salt. Spoon any remaining peppercorns on top of roast. Bake at 350 degrees for 2 hours. Increase oven heat to 400 degrees for 20-30 minutes to brown crust.
Slice thinly and serve with freshly baked apples or ginger flavored applesauce.
Hawaiian Pesto Recipe
Here's a quick garnish to serve over chicken, tofu
10 min | 10 min prep | 2 cups
1 cup packed cilantro, fresh
1/2 cup chopped macadamia nuts
3 ounces parmesan cheese, grated
6 chopped scallions
2 tablespoons ginger
2 tablespoons lemon juice
1 clove garlic
1 teaspoon sesame oil
1/2 teaspoon salt
1/2 cup macadamia nut oil or other oil
1. Combine all ingredients except oil in food processor.
2. With processor running, gradually add oil.
Basic Baked SPAM (I would grill instead of bake)
1 can SPAM or spam light
2 teaspoons yellow mustard
Whole cloves
2 teaspoons water
2/3 cup brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon vinegar
Preheat oven to 375 degrees.
Score SPAM in diamond pattern and dot with cloves. Mix sugar, vinegar, mustard, water and Worcestershire.
Brush on SPAM. Bake 25 to 30 minutes, basting three or four times. Note: This is a generous amount of topping, enough for two cans of SPAM at once, if you want to serve more.
Maui Sweet Potato Bake
An island flavoured side dish! It can be prepared in advance - cover & refrigerate for up to 2 days or wrap in foil & freeze for up to a month. Defrost overnight in fridge, bring to room temperature (2 hours) then bake for 40 to 45 minutes.
Ingredients
• 4 lbs cooked sweet potato, about 5 large ones,skinned
• 1 (14 ounce) can coconut milk (regular or light)
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons white pepper
• 1/2 cup crushed pineapple, well drained
• 1/4 cup chopped fresh coriander or parsley
• 1 lime, peel of finely grated
• 1 dash hot sauce
• 1/4 cup shredded coconut
Directions
1. Mash potatoes in a large bowl until almost smooth.
2. Stir in coconut milk& seasonings and mash until smooth.
3. Stir in next 4 ingredients, test for seasoning, turn into a greased 9 x 13 inch baking dish& spread evenly.
4. Sprinkle coconut over the top.
5. Bake in the center of a preheated 350F oven for 30- 35 minutes.
Frozen Coconut Caramel Dessert
1 1/2 cups self-rising flour
3/4 cup butter or margarine, softened
3/4 cup chopped pecans
1/4 cup butter or margarine
1 (7-ounce) can flaked coconut
1/2 cup chopped pecans
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (12.25-ounce) jar caramel sauce
Combine first 3 ingredients, and press into a lightly greased 13- x 9 inch baking
dish. Bake at 350° for 18 to 20 minutes or until lightly browned; cool.
Melt 1/4 cup butter in a saucepan; add coconut and 1/2 cup chopped pecans.
Cook over low heat, stirring often, until coconut is golden; cool.
Beat cream cheese and sweetened condensed milk at medium speed with an electric mixer until smooth. Fold in whipped topping. Layer one third each of cream cheese mixture, caramel sauce, and coconut mixture over crust. Repeat layers twice. Cover dessert, and freeze overnight.
Makes 15 servings.
Our Famous Rum Cake
Cake:
1 cup chopped pecans or walnuts
1 18 1/2 oz. pkg yellow cake mix
1 3 1/4 oz pkg. Jell-o Vanilla Instant Pudding and Pie filling
4 eggs
1/2 cup cold water
1/2 cup Wesson Oil
1/2 cup Barcardi dark rum
Glaze:
1/4 lb. butter
1/4 cup cold water
1 cup granulated sugar
1/2 cup Barcardi dark rum
Preheat oven to 325. Grease and flour 10" tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used up.
For glaze: melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
6. Broil until the top is golden, about 3 or 4 minutes.
2 lb. boneless pork roast with fat
1/2 c. soy sauce
1 c. pineapple juice
4 cloves garlic, peeled and minced
1/2 lg. knob fresh ginger, peeled and minced
1/2 c. vinegar
1-2 tbsp. peppercorns
Onion salt
Garlic salt
Leave the fat on the roast. Place the roast in a container along with the soy sauce, pineapple juice, garlic, ginger, vinegar, and peppercorns. Marinate in refrigerator for 12 hours, turning frequently.
Place roast on rack in shallow open roasting pan and pour 1 cup of marinade over it. Sprinkle top generously with onion and garlic salt. Spoon any remaining peppercorns on top of roast. Bake at 350 degrees for 2 hours. Increase oven heat to 400 degrees for 20-30 minutes to brown crust.
Slice thinly and serve with freshly baked apples or ginger flavored applesauce.
Hawaiian Pesto Recipe
Here's a quick garnish to serve over chicken, tofu
10 min | 10 min prep | 2 cups
1 cup packed cilantro, fresh
1/2 cup chopped macadamia nuts
3 ounces parmesan cheese, grated
6 chopped scallions
2 tablespoons ginger
2 tablespoons lemon juice
1 clove garlic
1 teaspoon sesame oil
1/2 teaspoon salt
1/2 cup macadamia nut oil or other oil
1. Combine all ingredients except oil in food processor.
2. With processor running, gradually add oil.
Basic Baked SPAM (I would grill instead of bake)
1 can SPAM or spam light
2 teaspoons yellow mustard
Whole cloves
2 teaspoons water
2/3 cup brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon vinegar
Preheat oven to 375 degrees.
Score SPAM in diamond pattern and dot with cloves. Mix sugar, vinegar, mustard, water and Worcestershire.
Brush on SPAM. Bake 25 to 30 minutes, basting three or four times. Note: This is a generous amount of topping, enough for two cans of SPAM at once, if you want to serve more.
Maui Sweet Potato Bake
An island flavoured side dish! It can be prepared in advance - cover & refrigerate for up to 2 days or wrap in foil & freeze for up to a month. Defrost overnight in fridge, bring to room temperature (2 hours) then bake for 40 to 45 minutes.
Ingredients
• 4 lbs cooked sweet potato, about 5 large ones,skinned
• 1 (14 ounce) can coconut milk (regular or light)
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons white pepper
• 1/2 cup crushed pineapple, well drained
• 1/4 cup chopped fresh coriander or parsley
• 1 lime, peel of finely grated
• 1 dash hot sauce
• 1/4 cup shredded coconut
Directions
1. Mash potatoes in a large bowl until almost smooth.
2. Stir in coconut milk& seasonings and mash until smooth.
3. Stir in next 4 ingredients, test for seasoning, turn into a greased 9 x 13 inch baking dish& spread evenly.
4. Sprinkle coconut over the top.
5. Bake in the center of a preheated 350F oven for 30- 35 minutes.
Frozen Coconut Caramel Dessert
1 1/2 cups self-rising flour
3/4 cup butter or margarine, softened
3/4 cup chopped pecans
1/4 cup butter or margarine
1 (7-ounce) can flaked coconut
1/2 cup chopped pecans
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (12.25-ounce) jar caramel sauce
Combine first 3 ingredients, and press into a lightly greased 13- x 9 inch baking
dish. Bake at 350° for 18 to 20 minutes or until lightly browned; cool.
Melt 1/4 cup butter in a saucepan; add coconut and 1/2 cup chopped pecans.
Cook over low heat, stirring often, until coconut is golden; cool.
Beat cream cheese and sweetened condensed milk at medium speed with an electric mixer until smooth. Fold in whipped topping. Layer one third each of cream cheese mixture, caramel sauce, and coconut mixture over crust. Repeat layers twice. Cover dessert, and freeze overnight.
Makes 15 servings.
Our Famous Rum Cake
Cake:
1 cup chopped pecans or walnuts
1 18 1/2 oz. pkg yellow cake mix
1 3 1/4 oz pkg. Jell-o Vanilla Instant Pudding and Pie filling
4 eggs
1/2 cup cold water
1/2 cup Wesson Oil
1/2 cup Barcardi dark rum
Glaze:
1/4 lb. butter
1/4 cup cold water
1 cup granulated sugar
1/2 cup Barcardi dark rum
Preheat oven to 325. Grease and flour 10" tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used up.
For glaze: melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
6. Broil until the top is golden, about 3 or 4 minutes.
