September 2008 Archives

2 cups mochiko
2-1/3 cups sugar
1 cup water
1 cup canned coconut milk or undiluted evaporated milk
1-1/2 teaspoons extract, such as almond or white vanilla
3 or 4 drops food coloring, if desired

Combine all ingredients except katakuriko; mix well. Pour mixture into 3-quart microwaveable pan, sprayed with Pam for 5 seconds. Cover and microwave 11 to 14 minutes, or until mochi has a dry surface and transparent appearance.

Remove cover and tilt container to drain excess liquid formed by steam. Use paper towel to absorb as much liquid as possible.

Cool mochi completely and store in a loose-lidded container for 2 or 3 days in warm weather, and up to 5 days in cool weather.

Cooking times may vary with differing cookware and microwave ovens.

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:

1. Drain the crushed pineapple.


2. Mix slightly softened cream cheese with pineapple, onion and bell pepper.


3. Add a pinch of salt.


4. Add only half cup Or nuts to cream cheese mixture.


5. Shape into 2 logs and roll logs into remaining macadamia nuts.


6. Wrap in waxed paper or plastic wrap and refrigerate.


7. 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
4 eggs
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
Whipping Cream

Five simple steps to follow:

1. Dissolve gelatin in boiling water; stir until completely dissolved.


2. Add sugar and pineapple juice; cool mixture.


3. Soften cream cheese and stir gelatin mixture in gradually until well blended.


4. Pour into pie shell and refrigerate until firmly set.


5. 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.

2 cups mochiko (sweet rice flour)
2-1/3 cups sugar
2 cups water
1-1/2 teaspoons flavored extract, such as cinnamon or lemon (see note)
3 or 4 drops food coloring
Katakuriko (potato starch flour) to coat mochi

Combine all ingredients except katakuriko; mix well. Pour mixture into 3-quart microwaveable pan, sprayed with Pam for 5 seconds. Cover and microwave 10 to 12 minutes, or until mochi has a dry surface and transparent appearance.

Remove cover and tilt container to drain excess liquid formed by steam. Use paper towel to absorb as much liquid as possible; otherwise, liquid will harden katakuriko.

Turn cooked mochi onto a large platter or a wood cutting board dusted well with katakuriko. Dust mochi with more katakuriko.

Use a nonserrated plastic knife (those from McDonald's work well) to cut mochi into bite-size pieces. Coat all sides with katakuriko. Makes 40 pieces.

Cool mochi completely and store in a loose-lidded container for 2 or 3 days in warm weather, and up to 5 days in cool weather. Or freeze in an airtight container.

Note: For pina colada-flavored mochi, add 1 teaspoon EACH coconut and pineapple extracts.

Cooking times may vary with differing cookware and microwave ovens.

CRUST:
1 1/2 Blocks Margarine
3 T. Powdered Sugar
1 1/2 Cups Flour
1/2 Cup Chopped Macadamia Nuts
A Dash Of Cinnamon

MIDDLE LAYER:
1 Cup Boiling Water
1 Box (3 oz.) Lemon Gelatin
1 Pkg. (8 oz.) Cream Cheese
1/4 Cup Sugar
1 Container (4 oz) Whipped Cream Topping

TOP LAYER:
1 Box (6 oz) Flavored Gelatin
3 1/2 Cups Boiling Water
1/4 Cup Cold Water
1 Envelope Unflavored Gelatin

This recipe requires 15 challenging steps
(Crust)
1) Cream Margarine And Sugar.
2) Add Remaining Ingredients And Mix Until Blended.
3) Gently Press Into Ungreased 9x13 Baking Pan.
4) Bake For 20 To 25 Minutes Until Golden Brown.
5) Set Aside Until The Crust Cools.

(Middle layer)
1) Dissolve Lemon Gelatin In Boiling Water And Refrigerate Until Cool.
2) Combine Cream Cheese And Sugar.
3) Add Combined Cream Cheese And Sugar To Cool Lemon Gelatin And Whipped Cream Topping.
4) Pour Mixture Onto Cooled Crust.
5) Chilled Until Firm. (Approx. Two Hours)

(Top layer)
1) Dissolve Flavored Gelatin Into Boiling Water.
2) Sprinkle Unflavored Gelatin In Cold Water.
3) Combine Everything Together.
4) Put In Refrigerator Until Cool.
5) Pour Over Middle Layer And Chill Until Firm.

This recipe yields 24 to 36 pieces.

1/2 C. Sugar
1/2 C. Water
1 1/2 C. Guava Juice
1/4 C. Orange Juice
1 1/2 T. Lemon Juice
1/2 C. Pineapple Juice
1 Tsp. Grated Orange Rind
1 Bottle (28 oz.) Ginger ale, Chilled

Three simple steps to follow:
1) Combine sugar and water in a saucepan and simmer 10 minutes; cool.
2) Stir in juices and rind; chill
3) Add ice and ginger ale, before serving

This recipe yields 12 (4 oz) servings

1 Block Butter or Margarine
1 Package (10 oz. bag) Mini Marshmallows
6 Cups Rice Crispies Cereal
Red Food Coloring (or any other color)
Vegetable Spray
You will also need HEART shaped cookie molds
A Lot of Love

Melt butter in large saucepan over low heat, add marshmallows, food coloring(to desired color) and stir until completely melted and colored. Remove from heat and add in rice crispies cereal, stir until well coated. Coat cookie molds with vegetable spray to reduce sticking. Press mixture in the cookie molds and let cool. Remove from mold when cool. You can be creative and personalize the treats with candies and decor or for somthing even sweeter, chocolate coat your treats. Serve them to your special Valentine along with a [HUG] and a *KISS*!!!

1 cup coconut water
3/4 cup sugar
2 cups unsweetened coconut milk

Combine coconut water with sugar and cook over low heat until dissolved. Stir in coconut milk. Cover and refrigerate mixture until cold. Stir, then freeze in an ice-cream machine, according to the manufacturer's directions. Mixture will be soft, but can be served at this point. To make harder, put in freezer 2 hours.

Variations: Add 1/4 teaspoon almond extract or 1/2 teaspoon coconut-flavored rum when stirring in the coconut milk.

2 packets instant vanilla pudding
2 cups chopped coconut
1/4 tsp. Lemon juice
large bowl
large mixing spoon

Follow directions on pudding box to prepare the vanilla pudding. Add the lemon juice and stir until blended. Add coconut and chill.
Serves 4-5 people

Submitted by: Leeka

1/2 cup Oils of Aloha Macadamia Nut Oil
2 cloves garlic, minced
2 tablespoons Cajun or Creole seasoning
2 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon soy sauce
1 pound large shrimp, shelled and deveined
Lemon wedged for garnish
French bread, thinyly sliced

In a 13x9-ince baking dish combine oil, garlic, Cajun seasoning, lemon juice, honey and soy sauce. Add shrimp and toss to coat. Refrigerate at least 1 hour. Preheat oven to 450 F. Bake until shrimp are cooked through, about 8 to 10 minutes. Garnish with lemon wedges and serve with French bread. Makes 4 servings.

1 1/2 lb. Ahi(raw tuna) or preferred raw fish, cut into cubes(3/4 inch to 1 inch).
1/4 tsp. Macadamia nut or sesame seed oil
1 Garlic clove, grated
Salt and Pepper to taste
Chilli Pepper
Soy Sauce

Combine Ingredients except for the soysauce. Mix together well. Refrigerate for 10 to 15 minutes. Before Searing, pour soy sauce over fish enough to coat fish cubes. Sear fish on high heat in approximately 2 tablespoons of oil in pan. Serve immediately.

1 Pkg. (6 oz.) Strawberry Gelatin
1/2 C. Sugar
1 Qt. Hot Water
1 Can (6 oz.) Frozen Lemon Juice, Thawed
1 Qt. Water
1 Bottle (28 oz.) Sparkling Water Or 7-Up, Chilled

Three simple steps to follow:
1) Dissolve gelatin and sugar in hot water; cool.
2) Add remaining ingredients; pour over ice in a punch bowl.
3) Garnish with fresh strawberries and mint.

This recipe yields 30 (4 oz.) servings. Garnish with fresh straw- berries and mint.

1 Can (6 oz.) Lemonade concentrate
1 Can (6 oz.) Orange Juice Concentrate
1 Tsp. Vanilla
1 Tsp. Almond Extract
10 C. Water
1 1/2 C. Sugar
1 Quart Sprite

Three simple steps to follow:
1) Combine all ingredients except Sprite.
2) Stir to blend.
3) Add ice and Sprite just before serving.

1 Can (6 oz.) Frozen Pineapple Juice
1/2 C. Lemon Juice
1 C. Sugar
1 Bottle (4/5 qt) Claret
2 Bottles (28 oz. each) Ginger ale, Chilled

Six steps to follow:
1) Reconstitute pineapple juice according to the directions on the can.
2) Add lemon juice and sugar.
3) Stir until sugar dissolves
4) Add wine and chill
5) Pour over ice in a large bowl.
6) Stir gently and add in ginger ale.

This recipe Yields 24 (4 oz) Drinks

1 1/2 oz. Rum
1/2 oz. Blue Curacao
1 oz. Pineapple Juice
1/2 oz. Orgeat or Simple Syrup Ice (optional)

Combine ingredients and mix well. If using ice, mix ingredients with blender. Please don't drink and drive.

For crepe:
4 tablespoons all-purpose flour
Pinch of salt
1 teaspoon granulated sugar
2 eggs
6 fluid ounces of milk
1 tablespoon butter

In mixing bowl, mix flour, salt and sugar. Mix in eggs, stir until lumps dissolve. Mix in milk, then melted butter.

Heat non-stick saute pan, spray with vegetable pan spray. Place 4 tablespoons batter in pan, cook until crepe appears dry. Remove crepe from pan and allow to cool before handling. Repeat to make 10.

For berry mix:
6 tablespoons sugar
3 ounces water
8 ounces (3/4 cup) fresh berries

Make a simple syrup -- combine sugar and water and cook on stove until sugar dissolves.

Add 8 ounces fresh berries to simple syrup and allow to cool.

To serve:
Crepes
Berry mix
20 tablespoons raspberry sauce
10 tablespoons butter
10 tablespoons sugar

Place an ounce of berry filling an inch off center of the crepe, fold in half, then half again forming a triangular shape. Continue with rest of crepes and berry filling.

Melt one tablespoon of butter in a saute pan, place 2 crepes in pan and heat lightly on both sides, remove from pan and place on plate.

Add 2 tablespoons of sugar to the pan and allow to melt, add 4 tablespoons raspberry sauce. Finish with one tablespoon of butter.

Top crepe with sauce and garnish with fresh berries.

Makes 10 crepes.

Yeast mixture:
1 cup milk, scalded and then cooled to lukewarm
1/3 cup honey
1 package active dry yeast (1 tablespoon)
1 cup lukewarm water
1-3/4 cups all-purpose flour

Dough:
2-1/2 teaspoons salt
1/4 cup vegetable oil
1 cup mixed grains of choice, such as Stone-buhr 4 Grain Cereal Mates
About 3 cups all-purpose flour

In large bowl, mix milk and honey. In small bowl, stir yeast in lukewarm water; let dissolve 3 to 5 minutes, then add to milk/honey mixture. Add flour and, with whisk or wooden spoon, whip for 100 strokes. Cover bowl with towel and let stand 45 to 60 minutes.

To yeast mixture in large bowl, add salt, oil, grains and 2-1/2 cups of the flour. Mix with wooden spoon, then fold by hand gradually until dough holds together and begins to come cleanly off sides of bowl.

Flour hands and begin kneading dough on lightly floured board or countertop until dough feels springy (consistency of an ear lobe). Add more flour a little at a time, if needed -- and only enough to prevent dough from sticking to hands. (It's better to be a little on the sticky side than too dry with too much flour.)

Place in large, clean and oiled bowl. Cover with a towel and let rise until doubled in size.

Punch down dough, knead, then return it to bowl. Cover and let rise again; this time it will double in size more quickly.

Punch down dough, knead and divide it into 4 equal portions. Shape into large buns (mini-loaves), flouring hands if dough gets too sticky. Place 2 buns each on 2 lightly greased cookie sheets, allowing 4 inches between buns; let rise until almost doubled in size.

Bake 35 minutes in a preheated 375-degree oven. Makes 4 crusty buns, each 8 inches or larger in diameter.

Or make 3 loaves, each 5 by 9 inches; or 4 loaves, each 3 by 7 inches. If desired, sprinkle some grains on top of loaves before baking.

Store in plastic bag as soon as bread cools. Freeze portion you don't plan to use within 2 days.

3 packages opae (dried shrimp)
1 good size Maui onion
2 tomatoes
Soy Sauce
Sugar
Vinegar

Soak opae in a bowl of water until soft; then drain. Dice tomato and onion.
Combine with shrimp.

Add sugar, soy sauce and vinegar to taste.

2 oranges
2 cups water
12 ounces fresh cranberries
5-1/2 cups sugar
3 ounces liquid fruit pectin
1 cup unsalted chopped macadamia nuts or walnuts

Peel oranges. Trim away inner white part (pith) from peel and cut peel into very thin strips. In a Dutch oven, combine peel and water. Bring to a boil, reduce heat and simmer, covered, for 10 minutes.

Chop orange segments and add to pot, along with cranberries and sugar. Bring to full rolling boil over high heat, stirring constantly. Add pectin. Boil 1 minute, stirring constantly.

Remove from heat and add nuts. Ladle into hot, sterilized jars, filling to within 1/8 inch of tops. Wipe rims and seal completely. Store in a cool, dark, dry place. Discard if mold develops. Makes 6 (8-ounce) jars.

1 tablespoon olive oil
2 tablespoons champagne
3 ounces island fish
1 pound shrimp
3 pieces mussels
2 pieces scallops
1 crab leg, cut
14 ounces bouillabaisse base

Bouillabaisse base
1 teaspoon olive oil
1 tablespoon Maui onion
Pinch ground fennel
Pinch crushed red chilies
Pinch fresh cracked pepper
2 tablespoons leeks, chopped
4 tablespoons celery, chopped
1/2 teaspoon garlic, minced
1/2 teaspoon thyme
Pinch of saffron
Shot of champagne
3/4 cup whole pear tomato
6 fluid ounces fish stock
Salt, to taste

Prepare base:
Sweat onion in olive oil, add fennel, crushed chilies and fresh pepper. Add leeks and celery, saute another couple of minutes. Add garlic, thyme and saffron, toss and deglaze with champagne. Add tomatoes, stock and simmer for 15-20 minutes, add salt to taste.

To serve:
Saute fish, mussels, shrimp and scallops. Deglaze with a shot of champagne, add in bouillabaisse base, then crab. Cover and cook until shellfish opens. Transfer to a bowl and garnish with croutons. Makes 1 serving.

2 cups basmati rice (white)
1 cup water
1-1/2 cups lite coconut milk (Or I used 1/2 cup "Thai Kitchen" pure coconut milk and 2 cups water.)
3/4 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. cardamom
cooking spray to coat pan - or a TBS. or 2 of oil
1 small red chili, seeded and minced
1 carrot, cut julienne strips
1 stalk lemon grass, cut into 2 inch pieces
1/2 tsp. salt
1 cup frozen peas
toasted coconut (optional)

Place rice in a large bowl and pour water and coconut milk over it. Stir and set aside. In a large skillet, heat oil and saut cumin, cinnamon, cardamom, chile, and carrots over med-high heat for a minute. Stir in lemon grass, salt, and rice with soaking liquid. Bring to a boil, cover pan, reduce heat, simmer for 15 minutes. Stir in peas, cover and simmer another 5 minutes. Remove lemon grass and garnish with toasted coconut.