Alohadip Recipes

ALOHA L.A. COCKTAIL

Steps:

• Garnish: 2 limes, cut into wedges
• In a blender, combine the pineapple, rum, agave nectar, and lime juice. Blend until the pineapple is almost pureed. Pour the pineapple mixture into a large pitcher. Add the ice and stir. Slowly pour in the ginger ale.
• Pour the cocktail into glasses and garnish with lime wedges.

ALOUDA

Steps:

• A day prior... Place agar agar in a medium saucepan with 200ml cold water and let settle for 2 hours until soft.
• Place the saucepan on medium heating stirring repeatedly until agar agar has completely dissolved.
• Stir in 2 tbsp raw sugar and bring to boil until sugar has completely dissolved.
• Transfer to a heat-proof dish, allow to cool, and then refrigerate overnight to set into a moose.
• Cooking day... Shred agar agar moose using a grater and set aside.
• Place casa-casa seeds in a large bowl and pick out any notable bad seeds. Stir in 8 cups of cold water and give a stir to separate. Let settle until seeds have expanded, approximately 30 minutes.
• Once seeds have expanded, stir in condensed milk followed by milk and agar agar moose gratings.
• Stir in the almond essence and 3 drops of the food colouring then mix well.
• Transfer to a jug, keep refrigerated and serve chilled in a glass over ice.

EASY AND DELICIOUS AVOCADO DIP

Steps:

• Mash the avocados in a deep bowl. Mix in garlic, salt, and black pepper. Stir in sour cream until well-blended.

ALOHA DIP

Steps:

• Mix all of the ingredients until blended well.
• Chill and serve with crackers.

ALOO PARATHA

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, 10 to 15 minutes. Remove from the heat.
• Heat 1 1/2 teaspoons vegetable oil in a medium skillet over medium heat. Add cumin seeds and cook until light brown, 2 to 3 minutes. Add chile peppers, curry leaves, and ginger; cook and stir for about 1 minute. Add potatoes, turmeric, and salt; cook and stir carefully for about 5 minutes.
• Transfer potatoes to a bowl and allow to cool, about 15 minutes.
• Place 1/2 cup flour into a shallow bowl. Combine the remaining flour and 1 1/2 teaspoons oil in a large mixing bowl; salt to taste. Mix with your hands while gradually adding water. Knead dough until a smooth ball forms. Divide into 6 evenly round balls.
• Roll each dough ball into a thick, circular shape. Form the cooled potato mixture into 6 round balls and place a potato ball on top of each dough circle. Fold all the dough sides over the potato filling to cover. Flatten each stuffed dough slightly while dipping both sides into the bowl of flour.
• Roll each dough to a thin, circular shape and set a few inches apart on parchment paper.
• Set a large skillet over medium heat and lightly spread with remaining oil. Place a stuffed paratha on the hot skillet and cook for 2 to 3 minutes. Flip over and cook the other side for 2 to 3 minutes. Remove to a serving plate and continue this same process for all the parathas. Serve hot.

ALOHA DIP RECIPE

Steps:

• Mix all of the ingredients until well blended. Chill until serving time. Will become firm once chilled; serve in bowl or make into a ball. Serving Suggestion: Serve with crackers, fruit, or veggies. Recipe Variation: Add ½ tsp. Tupperware® Simple Indulgence Cinnamon-Vanilla Seasoning Blend.

ALOHA PORK CHOPS

Steps:

• Sprinkle pork chops with lemon-pepper. In a large skillet, brown chops on both sides in 1 teaspoon oil over medium-high heat; remove and set aside. Drain skillet; add sweet-and-sour sauce and pineapple chunks. Bring to a boil. Reduce heat; return chops to skillet. Simmer, uncovered, for 5 minutes or until meat juices run clear. , Meanwhile, in another skillet, saute the green pepper and onion in remaining oil for 2 minutes. Add rice and stir-fry sauce; cook and stir for 4 minutes or until lightly browned. Transfer to a serving platter; top with pork chops.

ALOHA DIP

Steps:

• Mash cream cheese well. Add remaining ingredients, and stir well. Chill for several hours before serving. Serve with crackers.