looking for traditional hawain recipes for a fundraiser | Taste of Home Community

looking for traditional hawain recipes for a fundraiser

Last post May 06, 2012 8:07 AM by annrms . 2 replies.

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  • looking for traditional hawain recipes for a fundraiser

    specifically we are looking for some side dishes (have found some great deserts!)  we are going to roast a pig

    anyone help?

    we need to feed about a 100 people in Ontario (so no fresh pineapple for us) in April

    thanks in advance

  • Re: looking for traditional hawain recipes for a fundraiser

    You can't get a plate lunch in Hawaii without a helping of macaroni-potato salad. I love this recipe I got in Hawaii.


    Hawaiian Macaroni and Potato Salad


      • 12 ounces elbow macaroni  
      • 1 cup mayonnaise
      • 1 -1 1/2 large onions (preferably sweet)
      • 2 carrots ( shredded)
      • 3 potatoes ( small chunks)
      • 4 -5 hard-boiled eggs
      • 1 teaspoon celery seeds or 1 teaspoon celery salt
      • pepper
      • 1 tablespoon soy sauce
      • 1 cup frozen peas
      • 1 ounce black olives, sliced (opt.)


    Boil the macaroni, potatoes, and eggs separately

    Drain when cooked through; cool.

    In a large bowl, put macaroni and cubed potatoes and add mayo to consistency you like.

    Thinly slice the onion.

    Shred the carrots and add both to bowl.

    Slice hard boiled eggs and add to bowl.

    You can use celery (thinly sliced) or the celery seed for a milder celery taste - add to mixture.

    Add the soy sauce and pepper to taste and mix well.

    Add the peas and mix gently.

    Top with black olives, if desired

    You may need to add more mayo and/or soy the next day – it’s always better the next day.

    Enjoy and Aloha.



    Land of the Free....because of the Brave Click for Fort Worth, Texas Forecast

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  • Re: looking for traditional hawain recipes for a fundraiser

    I searched this link below...many more pages of recipes!!!


     Hawaian Glazed Chicken

    Recipe By     : My files
    Serving Size  : 5    Preparation Time :0:00
    Categories    : ****                             Chinese

       Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
        1      large         chicken
        3      tablespoons   soy sauce
        5      tablespoons   honey
        2      tablespoons   brown sugar
        2      cloves        garlic -- minced
          1/2  cup           chicken broth
                             sesame seeds

    Comine all but chicken and seeds.  Brush chicken with the mixture.  Bake breast
    down 1 hour at 350F.  Turn and baste.  Bake 1/2 hour
    at 375F.  Brush with sauce or honey.  Sprinkle with seeds.  Bake another few
    minutes till seeds are browned.

    Skim fat from drippings, and thicken with cornstarch, if desired.

     Saimine - “Hawaiian”

    Recipe By     :
    Serving Size  : 1    Preparation Time :0:00
    Categories    : Top Ramen

       Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
        1      Pkg.          per person Top Ramen noodles (natural
                             spice or
                             round steak or cube steak -- cut into strips
                             3/4-inch wide
                              -- (approximately)
        3      Tbsp.         salad oil with fresh
                             garlic and ginger
                             green onion -- chopped (include
                             green tops)
        6                    or more eggs -- scrambled
        3      Tbsp.         soy sauce
        1      Tbsp.         sugar

    Fry steak in salad oil mixture until done. Cook Top
    Ramen noodles as directed on package. Scramble eggs in soy
    sauce and sugar; crumble. Put noodles in bowl with broth.
    Add on top steak, then eggs and onions. Sprinkle soy sauce to
    season, if desired.


    Recipe By     :
    Serving Size  : 6    Preparation Time :0:00
    Categories    : Salads                           Main Dish

       Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
        3                    Whole chicken breasts -- skinned and boned
        1 1/2  cups          Sour cream
          1/2  cup           Chutney -- finely chopped
        1      teaspoon      Curry powder (more to taste)
          1/4  teaspoon      Ground ginger
          1/4  cup           Toasted shredded coconut
        3                    Cantaloupes -- -=OR=-
                             honeydew melons-=OR=- -- Large papayas
        4      cups          Shredded lettuce (optional)

    Place chicken on steamer rack over 1 cup boiling water. Cover and steam 15
    minutes or until cooked through, but still moist. Dice or shred meat.
    Combine sour cream, chutney, curry powder and ginger until mixed. Mix
    dressing with chicken and coconut. Chill. Cut cantaloupes, honeydew melons
    or papayas in halves, remove seeds and fill cavities with chicken salad.
    Or, spoon chicken salad on shredded lettuce and garnish with slices of

    Hawaiian SPAM PIzza
      Categories: Pizza
           Yield: 6 servings
           1 cn Refrigerated all-ready
                -pizza crust
           1 pk Sliced Provolone cheese (6oz)
           1 cn SPAM Luncheon Meat, cut in
                -thin squares (12 oz)
           1 cn Chunk pineapple, drained
         1/2 c  Thinly sliced red onion
         1/2 c  Chopped green pepper
       Heat oven to 425'F. Grease 12 pizza pan or 13x9 baking pan. Unroll
       dough; press in prepared pan. Top with cheese. Arrange remaining
       ingredients over cheese. Bake 25-30 minutes or until crust is deep
       golden brown. Serves 6.


    Recipe By     :
    Serving Size  : 6    Preparation Time :0:00
    Categories    : Salads                           Fish

       Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
        6                    Firm fish steaks or fillets
                             - salmon, halibut, swordfish
                             - tuna, mahimahi, amberjack
                             - or opah
                             - about 6 ounces each
        2       ts           + 1 tb oil -- divided
        4       ts           Lemon juice -- divided
        4       ts           Minced fresh ginger -- divided
        1                    Medium yellow bell pepper
                             - diced
        1                    Small sweet onion
                             - or red onion
                             - finely chopped
        2       cn           Crushed pineapple in juice
                             - 8 ounce cans
          1/2   c            Golden raisins
          1/4   ts           Cayenne pepper
        3       c            Torn fresh spinach
        3       c            Torn fresh romaine

          Rinse fish in cool water and pat dry.  Combine 2
       teaspoons oil, 2 tablespoons lemon juice and 1
       teaspoon ginger and coat both sides of fish.
       (Refrigerate for up to an hour.)  To prepare Pineapple
       Salsa, heat remaining oil in a medium skillet.  Add
       yellow pepper and onion and saute until soft. about 4
       minutes.  Add crushed pineapple, raisins, cayenne and
       remaining lemon juice and ginger;  saute until
       pineapple is warm, about 4 minutes longer.  (Salsa can
       be made ahead up to 24 hours; but bring to room
       temperature before using.)  Grill fish 4 to 5 inches
       from hot coals, turning once, until fish is barely
       opaque in the center, and just begins to flake when
       tested with a fork about 2 minutes per side for
       3/4-inch thick fish steaks.  Divide spinach and
       romaine among six plates and place a grilled fish
       steak on each.  Top with pineapple salsa as a
       dressing. Yield: 6 servings.

     Hawaiian Shrimp

    Recipe By     : Valery, Phillips, Spring,TX (from Friendly Exchange)
    Serving Size  : 16   Preparation Time :0:00
    Categories    : Barbeque                         Low Fat

       Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
        2      lbs           fresh shrimp -- peeled & deveined
       40      ounces        pineapple chunks in juice -- canned
          1/2  lb            bacon slices -- cut in  2 pieces
        2                    red peppers -- cut in 1 pieces
          1/2  lb            mushroom caps
        1      pint          cherry tomatoes
        8      ounces        sweet and sour sauce
       16                    skewers

    Drain pineapple, reserving juice. Combine vegetable with shrimp on skewers
    and place in shallow pan. Mix sweet-and-sour sauce with reserved pineapple
    juice and pour over kabobs. Grill or broil kabobs for 3 to 4 minutes on each
    side or until cooked. Baste often with sauce.


    Recipe By     : The Electric Kitchen; Hawaiian Electric Co., Inc.
    Serving Size  : 6    Preparation Time :
    Categories    : Salads and Dressings

       Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
        1      cup           mayonnaise
        1                    egg -- slightly beaten
       10 3/4  ounces        canned cream of celery soup
                             Pepper -- to taste
          1/4  cup           onion -- chopped
        8                    water chestnuts -- chopped
        1      cup           crab meat -- flaked
        1      cup           cooked shrimp -- chopped
        1      pound         potatoes -- cooked & diced
          1/2  cup           bread or cracker crumbs
        1      tablespoon    butter -- or margarine,
                             -- melted

    Preheat electric oven to 350ø F.  In a large bowl, combine mayonnaise, egg,
    soup, pepper, onions, and water chestnuts.  Gently mix in crab, shrimp, and
    potatoes.  Put into a 8 x 8-inch baking pan.  Combine bread crumbs and butter.
    Sprinkle over seafood mixture.  Bake for 30 minutes.  Serve hot



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