HAWAIIAN BEEF DISH
THIS dish has been in my family since I was a little girl, and when presented to guests, brings rave reviews. It was created by my Dad, who still enjoys experimenting in the kitchen. Sometimes I prepare it the day before and warm it up while I'm cooking the rice.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onion, celery, green pepper and garlic in butter until crisp-tender, 5 minutes. , Drain pineapple, reserving juice; set pineapple aside. Add enough water to the juice to measure 1/2 cup. In a bowl, combine the brown sugar, flour, vinegar, salt and pineapple juice mixture until smooth. Add to skillet. Bring to a boil. Cook and stir over medium heat for 2 minutes. Stir in beef and pineapple; heat through. Serve with rice.
Nutrition Facts : Calories 515 calories, Fat 12g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 440mg sodium, Carbohydrate 75g carbohydrate (44g sugars, Fiber 4g fiber), Protein 26g protein.
HAWAIIAN BEETS
I happen to like beets, but many in my circle of friends don't, so I usually keep this recipe just for myself & a few guests who don't mind a taste-experiment! It comes from the 1967 'so good with FRUIT' cookbook from Better Homes and Gardens.
Provided by Sydney Mike
Categories Pineapple
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In saucepan combine sugar, cornstarch & salt.
- Stir in pineapple, cooking & stirring until mixture thickens & bubbles.
- Add butter, lemon juice & beets.
- Cook over medium heat about 5 minutes, until heated through.
Nutrition Facts : Calories 94.3, Fat 2.1, SaturatedFat 1.2, Cholesterol 5.1, Sodium 157.7, Carbohydrate 18.9, Fiber 2.1, Sugar 14.7, Protein 1.5
27+ EASY HAWAIIAN RECIPES (+MAI TAI COCKTAIL)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Shake all of the ingredients lightly in a cocktail shaker using crushed ice.
- Garnish with mint leaves and lime.
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
HAWAIIAN GINGER BEETS
Posting for ZWT 7 Recipe found in More Fun and Flavour with Spices by the Canadian Spice Association
Provided by Dreamer in Ontario
Categories Pineapple
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Drain syrup from pineabble and combine it with vinegar, water, sugar, cornstarch, ginger and salt.
- Cook onion in butter in a saucepan until it is limp (about 3 minutes).
- Add syrup mixture and cook, stirring constantly, until thickened and clear.
- Add beets and remove from heat.
- Just before serving, add pineapple and reheat.
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Category Healthy Kale RecipesCalories 127 per servingTotal Time 1 hr 5 mins
- Place carrots, cucumber and daikon in a medium heatproof bowl. Combine 1/2 cup each water, sugar and rice vinegar in a large saucepan. Bring to a boil and cook, stirring, until the sugar is dissolved. Pour over the vegetables. Let marinate, stirring occasionally, for 30 minutes. Drain and set aside.
- Meanwhile, bring 1 inch of water in the saucepan fitted with a steamer basket to a boil over high heat. Add beets, cover and steam until tender, 20 to 30 minutes. Transfer to a large bowl.
- Add 2 cups water, the remaining 3/4 cup sugar, red-wine vinegar, lemongrass, ginger and 1 1/2 teaspoons salt to the pan. Bring to a boil over medium-high heat and stir until the sugar has dissolved. Remove from heat and stir in the beets. Let marinate, stirring occasionally, for 30 minutes.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add kale, garlic and 3 tablespoons water; cook, stirring, until the kale is wilted, 2 to 3 minutes. Transfer to a blender or food processor. Add the remaining 3 tablespoons oil, 2 tablespoons water and 1/4 teaspoon salt; puree until the consistency of pesto.
HAWAIIAN STYLE SALAD WITH GOAT CHEESE - A FOODCENTRIC LIFE
From afoodcentriclife.com
4/5 (1)Servings 4Cuisine HawaiianCategory Salad
- With a rack placed at the center level, pre-heat the oven to 425 degrees. Trim the tops off the beets to about 1 inch. Wash and dry the beets and place on a double piece of heavy foil. Toss the beets with olive oil and sprinkle with salt and pepper. Wrap the beets up in the foil and place the packet on the center rack in the oven. Roast until beets are easily pierced with the tip of a paring knife, about 40 minutes depending on the size.
- While the beets are roasting, make the vinaigrette. Whisk oil, vinegar, yolk, garlic and shallot together in a small bowl until creamy. Season with salt and pepper. If vinaigrette is made ahead of time, refrigerate until serving due to the raw egg yolk. Re-whisk if needed.
- Remove beet packet from the oven and cool until you can handle them. With paper towels, rub the skins off of the beets; quarter them and set aside. If you are concerned with your hands turning purple, wear disposable food handler gloves while working with the beets.
- To assemble your salad, divide the greens between plates, add your fruit and vegetable bits, and add the goat cheese. Drizzle sparingly with the vinaigrette.
HAWAIIAN BEET POKE BOWL - WEEATLIVEDOWELL.COM
From weeatlivedowell.com
Category Main CourseCalories 550 per serving
- Wash all produce before prepping. Bring the first amount of water to a boil and add quinoa, reduce heat to low, cover and simmer for 20 minutes. Remove from heat and stand covered for 10 minutes before fluffing with a fork. Hold hot for service. Peel and cut beets into 1/2" cubes.
- Place pan over medium high heat and add beets, 2nd amount water and oil. Once water steams, cover and cook. Stir as needed until beets are tender but still hold their shape, about 10 - 12 minutes. Uncover and add ginger, salt and pepper, stir until fragrant. Remove from heat.
- Make dressing: Add avocado, green onions, cucumbers, lime juice, jalapenos, rice vinegar, garlic powder, red pepper flakes and second amount of salt to a high-speed blender. Process on high until blended and creamy.
- To assemble bowls: Add 1 cup (5 ounces) quinoa to bowl. Top clockwise to show each ingredient (do not stack ingredients) with 3 ounces of beets, 1.5 ounces edamame, 0.5 ounce of carrots, 1.5 ounces of pineapple, 0.5 ounce radish. Serve with 2oz. drizzle of Hawaiian poke dressing to complete dish.
SPICY BEET POKE - VEGAN TWIST TO THE CLASSIC HAWAIIAN DISH ...
From thejapantry.com
Cuisine HawaiianCategory Appetizer, Main Course, Side DishServings 2Total Time 2 hrs 20 mins
- Wash and trim beets, put it in a baking dish with about 1 inch of water. Cover loosely with foil and roast for about 1 hour. Remove the beets from the oven but don't turn the oven off. Remove from the hot water and plunge into cold or ice water. Once it's cooled enough to handle, remove the skin using a paring knife or potato peeler.
- Dice the beets into about 3/4 inch squares. In a small bowl, mix the diced beets with 1 tablespoon soy sauce and 1 teaspoon sesame oil. Spread the beets onto a cookie sheet and roast for another 20 minutes. Transfer them into a bowl.
- Whisk together all the SAUCE INGREDIENTS except mayonnaise. Add sauce to the cooked beets and mix. If you are adding mayonnaise, gradually add and mix the mayo until you get the desired consistency. Refrigerate for at least 1 hour.
HAWAIIAN BBQ SALAD - LOVE BEETS
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