4 cups.
*NOTE: The recipe for the caramelized nuts will
lbow macaroni (for really local Hawaiian style, cook until soft and
heavy drizzle of Spicy Hawaiian Teriyaki sauce.
To make
ice, and what the heck, mac salad! Onolicious!
n refrigerator.
Add all salad dressing ingredients together in a
Cook macaroni till tender.
Add grated carrots, mayonnaise, and milk till well coated. Salt & Pepper to taste. Use more mayonnaise if needed.
Chill in refrigerator.
When ready to serve, add more mayonnaise to keep salad from drying out.
tir in lightly.
This salad is best served warm.
- See
ork in pan.
Make salad; Line crispy tortillas with romaine
Brush the beef with a little oil and char-grill, barbecue, or pan-fry till cooked to your liking.
(I recommend medium rare for this recipe, if you can handle a little blood.) Set aside for five minutes and slice it thinly.
Place salad greens, onions, kaffir lime leaves, chili, cilantro, mint and basil into a salad bowl and toss lightly.
To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar.
Stir the dressing well.
Place the beef on the salad and pour over the dressing.
Serve immediately.
Combine ingredients except for the bread.
Chill in refrigerator.
When ready to serve, cut the top part of the Hawaiian King bread off leaving a hallow space to put in the chicken salad.
Cut up the bread into chunks.
Use the bread to dip into the chicken salad.
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
Mix cornmeal, eggs, soda, jalapeno peppers, milk, salt, salad oil and bell peppers together.
Pour half of mixture into a large greased 9 x 13-inch pan.
Cook ground meat until all pink is gone and drain.
Mix cream-style corn, onion and grated Velveeta cheese.
Mix well.
Pour over the 1/2 mixture in pan.
Pour remainder of batter over this and bake at 375\u00b0 until done, about 30 minutes.
Combine cake mix, pudding mix, water, Hawaiian Punch, eggs and oil in large mixing bowl. Blend; beat at medium speed with mixer for 4 minutes. Stir in coconut.
Pour into greased and floured 10-inch tube pan; bake at 325\u00b0F. for 1 hours Cool completely before frosting.
Frosting: Combine cream cheese with confectioners' sugar and pineapple. Blend well until smooth and creamy. Spread over top and sides of cake.
Drain meat well and blot on paper towels to dry meat and drain pineapple well. Bring cream cheese to room temperature to soften and chop celery and onion, med to fine. Mix meat, pineapple, celery, onion and cream cheese in large bowl,mix well with fork. Season to taste with salt and pepper. Cover and chill several hours or overnite is better. To serve cut the center out of the bread and stuff with salad. Chop the center bread that was removed into cubes. Garnish with coconut or pecans.(I prefer pecans)serve on party crackers and bread cubes.
HAWAIIAN CHICKEN SALAD:
Preheat broiler to High
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Mix all ingredients together except salad dressing.
Add salad dressing and stir.
Chill.
If needed,add more salad dressing,to make salad creamy before serving.
Mix ingredients together and pour over Hawaiian chicken salad 1/2 hour before you serve.
Cook elbow macaroni or salad macaroni according to package directions; drain well.
Cool.
(Rinse with cold water to cool quickly; drain well.
Cut head of broccoli into bite-size pieces.
Add drained pineapple (save juice).
Add bacon bits and onion.
Cover and refrigerate for 1 hour before serving.
Mix pineapple juice and mayo to make topping for salad.
Pour topping on chilled salad and toss.