2 Pkg. (8 oz.) Cream Cheese
1 C. Macadamia Nuts
1 Can (8 oz.) Crushed Pineapple
2 T. Round Onion, Chopped Fine
1/4 C. Bell Pepper, Chopped
Pinch Of Salt
Seven simple steps to follow:
- Drain the crushed pineapple.
- Mix slightly softened cream cheese with pineapple, onion and bell pepper.
- Add a pinch of salt.
- Add only half cup Or nuts to cream cheese mixture.
- Shape into 2 logs and roll logs into remaining macadamia nuts.
- Wrap in waxed paper or plastic wrap and refrigerate.
- Serve with crackers.
This recipe serves approximately 20
2 pounds cream cheese at room temperature
1/2 cup sugar
1/4 pound unsalted butter, softened
1 teaspoon vanilla
Juice from half a lime
3 tablespoons flour
3 tablespoons cornstarch
1 pound sour cream
8 tablespoons mango puree (see note)
Preheat oven to 325 degrees with rack in the middle position. Grease a 9-inch springform pan with cooking spray or 1 tablespoon butter.
Using metal knife in a food-processor, process cream cheese 30 seconds. Scrape container. With machine running, add sugar and butter; process 10 seconds. Scrape again. With machine running, add eggs, vanilla, lime juice, flour and cornstarch. Process 15 seconds, scrape, then process 5 seconds longer. Add sour cream and puree; pulse until incorporated.
Pour mixture into prepared pan and bake 1 hour. Do not open oven door.
Remove and cool completely in pan. Refrigerate 12 hours or up to 2 days. Remove from pan to serve and decorate with mango slices.
For mango puree, scoop the flesh out of a mango and puree in a blender or food processor fitted with metal blade.
1-3/4 cups shortening
1 stick (1/2 cup) butter or margarine
5 cups flour
1 teaspoon salt (optional)
3/4 cup milk
1 small can evaporated milk
1 can tsubushi an (coarsely ground red bean paste)
In a mixing bowl, combine shortening, butter or margarine, flour and salt. Mix with a pastry blender or by hand. Stir in milk and 2 tablespoons of the evaporated milk. Combine well.
Pull off pieces of dough and flatten in palm of hand. Place 1 teaspoon tsubushi an in middle. Fold dough around to enclose. Flatten. Place on ungreased cookie sheet. Repeat, making remainder of manju. Brush tops with evaporated milk. Bake in a preheated 425-degree oven for 20 minutes.
Makes approximately 30 small pieces.
1 9-Inch Graham Cracker Crust
1/2 C. Boiling Water
1 Envelope Gelatin
1/2 C. Sugar
1/2 C. Pineapple Juice
1 8-oz. Pkg. Cream Cheese
Five simple steps to follow:
- Dissolve gelatin in boiling water; stir until completely dissolved.
- Add sugar and pineapple juice; cool mixture.
- Soften cream cheese and stir gelatin mixture in gradually until well blended.
- Pour into pie shell and refrigerate until firmly set.
- Top with whipping cream before serving.
1 bag poi
2 cups water
2 packages (10 ounces each) mochiko (Asian sweet rice flour)
1-1/2 cups sugar
1 quart canola oil for deep-frying
Combine all ingredients except oil; mix well. Drop by teaspoonfuls into hot oil and deep-fry until slightly crisp. Drain on absorbent paper. Makes about 30 to 36.
2 tablespoons olive oil
1 onion, thinly sliced
1 red bell pepper, thinly sliced
2 green mangoes, peeled, pitted and cut into bite-size chunks
3 tablespoons minced fresh chile 1 tablespoon minced garlic
2 cups fresh orange juice
1 cup red wine vinegar
1/3 cup chopped fresh oregano
Salt and fresh black pepper
Heat olive oil in saute pan over medium heat until hot but not smoking. Add onion and cook, stirring frequently, until transparent, 5 to 7 minutes. Add red bell pepper and mangoes and cook, stirring frequently, for 5 minutes.
Add chile and garlic; cook, still stirring, for 1 more minute. Add orange juice and vinegar. Bring to boil, reduce heat o medium low, then simmer 5 minutes. Remove from heat, add oregano, salt and pepper. Mix. Cool. Makes about 5 cups.