Hawaiian Beets Recipes

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HAWAIIAN BEEF DISH



Hawaiian Beef Dish image

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

1/2 pound lean ground beef (90% lean)
1 medium onion, halved and sliced
1/3 cup sliced celery
1/3 cup chopped green pepper
1 garlic clove, minced
2 teaspoons butter
1 can (8 ounces) unsweetened pineapple chunks
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon white wine vinegar
1/4 teaspoon salt
1 cup hot cooked rice

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



Hawaiian Beets image

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

2 tablespoons brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 (8 3/4 ounce) can pineapple tidbits
1 tablespoon unsalted butter
1 tablespoon lemon juice
1 (16 ounce) can beets, sliced, drained

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)



27+ Easy Hawaiian Recipes (+Mai Tai Cocktail) image

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

3/4 oz. orange curacao
1.5 oz. white rum
1/2 oz. orgeat
3/4 oz. fresh lime juice
1/2 oz. dark rum
Mint leaves and lime wedges for garnish

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



Hawaiian Ginger Beets image

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

13 1/2 ounces pineapple tidbits
1/3 cup vinegar
1/3 cup water
1/3 cup sugar
4 teaspoons cornstarch
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup onion, sliced
2 tablespoons butter
2 (14 ounce) cans small whole beets

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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2011-11-12 Mix together the sugar, cornstarch, and salt in a saucepan. Place the pan over medium-high heat. Stir in the undrained pineapple. Cook, stirring …
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  • 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.
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  • 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.
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  • 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.


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