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  • Thursday, July 16, 2009

    Recipes From Dorelle Diamond


    1 1/2 lb ground beef
    2 eggs, beaten
    2 tablespoons flour
    1 teaspoon salt
    Dash pepper
    2 tablespoons cornstarch
    1/4 cup sugar
    1/3 cup soy sauce
    1 can (14 oz.) beef broth
    1/4 cup sake
    2 teaspoons minced ginger root
    2 teaspoons minced garlic

    Preheat oven to 400 degrees F. Grease a large baking pan. Comnine beef, eggs, flour, salt, and pepper. Mix lightly and shape into small balls about 3/4 to 1 inch in diameter. Place in prepared baking pan and bake for 14-17 minutes. Mix cornstarch with sugar and soy sauce. Stir in beef broth, sake, ginger, and garlic. Cook in skillet or chafing dish until mixture thickens slightly, stirring constantly., Add meat balls and serve. Makes 6 dozen meat balls.


    4 whole boneless skinless chicken breasts, halved
    1/4 cup butter or margarine
    2 tsp. chili powder
    1/4 cup flaked coconut
    1 egg slightly beaten
    3/4 cup dry bread crumbs
    1 tsp. salt
    1/4 cup + 2 tablespoons shortning
    4 pineapple slices
    2 cooked sweet potatoes (quartered)
    2 firm bananas, peeled and cut in half lengthwise

    Sweet and Sour Sauce

    2 tablespoons shortening
    1/4 cup finely chopped onion
    1/2 cup catsup
    1/2 cup apricot preserves
    1 Tbs. brown sugar
    1 Tbs. cider vinegar
    1/2 tsp. curry powder

    Rinse and pat chicken dry. Place chicken between two pieces of plastic wrap; flaten slightly. Cream butter and chili powder. Blend in coconut. Divide into eight portions. Spoon one portion onto each chicken piece. Tuck in sides; roll and skewer. Chill two hours. Preheat oven to 400 degrees F. Dip chicken rolls into egg, then roll in compined breadcrumbs and salt to coat evenly. Melt 1/4 cup of the shortening in large skillet over medium heat. Add chicken rolls and brown evenly on all sides. Transfer to greased shallow baking dish and bake 20-25 minutes, or until chicken is tender. Remove skewers. Melt remaining shortening in skillet over medium heat. Heat pineapple, sweet potatoes, an bananas. Arrange with chicken rolls on a searing platter and serve with sweet and sour sauce.
    Sweet and Sour Sauce Instructions:

    Melt shortening in small skillet over medium heat. Add onion; cook until tender. Stir in catsup, preserves, brown sugar, vinegar, curry powder, blend. Keep warm until served.


    3/8 cup butter
    3/4 cup sugar
    1 egg
    3/4 cup milk
    2 cups flower
    2 tsp. baking powder
    1/2 tsp. salt
    1 mashed banana
    1 cup crushed pineapple
    1/2 cup chopped nuts
    1/3 cup butter
    2/3 cup brown sugar

    Cream butter and sugar, add beaten egg, sift flower, baking powder and salt, ad gradually with milk to butter mixture. Fold in mashed banana. Melt butter and sprinkle brown sugar through it on bottom of pan, 8 inches square or small angel food pan. Add well trained crushed pineapple and chopped nuts. Pour batter over this mixture and bake in pre-heated oven of 350 degrees for 20-30 minutes.

    Maui Pineapple Fried Rice

    2 cups cooked rice (long grain or Calrose)
    2 tablespoons oil
    3/4 cup chopped onion
    2 large cloves garlic, minced
    1 cup diced fresh Maui Hawaiian Gold® Pineapple
    1/2 cup chopped red bell pepper
    1/2 cup chopped green bell pepper
    2 tablespoons soy sauce
    2 tablespoons oyster sauce
    1 teaspoon Sambal Oelek* Ground Fresh Chili Paste
    2 eggs, beaten


    Heat oil in a large skillet. Add onion and garlic; cook and stir over medium-low heat for 10 minutes until softened. Add the rice to the skillet; cook over medium-high heat for 5 to 10 minutes. Stir together the pineapple, bell pepper, soy sauce, oyster sauce and chili paste; add to the skillet and stir until well blended. Push the rice to one side of the skillet and add the eggs to the other side. Cook, stirring constantly, until eggs are cooked through. Stir the cooked eggs into rice. Makes 6 servings.

    Oven Kalua Pig

    Here's a great way to get Kalua Pig without having to dig a pit in your backyard. You'll need the following ingredient:
    4 pounds pork butt
    1 tablespoon garlic powder
    2 tablespoons Hawaiian salt
    3 1/2 ounces liquid smoke flavoring
    5 1/2 cups water
    1 pound pork skin
    8 ti leaves - optional

    Cut several deep slashes in the pork butt, then rub the pork butt with garlic powder and 1 tablespoon salt. Pour 3 1/2 oz of liquid smoke onto the pork butt. Remove the fat from the pork skin. Add 1 1/2 cup of water to roasting pan, then line with foil. Lay four of the ti leaves on foil, then place pork and skin on the leaves and cover with remaining ti leaves. Cover the roasting pan tightly with foil, and roast at 400 degrees for 1 hour, 375 degrees and cook for 4-1/2 hours more or until pork is easy to shred. Bring 4 cups of water to a boil in a large sauce pot, add salt, shred pork and skin. Add the boiling water to the roasting pan, recover with foil, and cook for 15 minutes.

    Mango Tango Salsa

    1 mango chopped coarsely in half-inch pieces
    1 cup crushed pineapple with juice
    1/2 cup onion coarsely chopped into 1/4 inch pieces
    1 jalapeno pepper seeded and coarsely chopped
    1 tsp herbes de Provence
    1 pinch sea salt, Fleur de Sel or Kosher salt
    1 tsp shoyu (soy sauce)
    Cilantro and Italian parsley, small bunch, chopped coarse

    Mix all ingredients together in a bowl and refrigerate overnight. Serve with chips or garnish other dishes as a salsa or flavoring

    Hawaiian Carrot Cake

    bake: 325º
    time: 30 minutes
    yield: 1 9x9x2-inch pan

    1 1/2 cups flour
    1 1/2 tsp baking soda
    2 tsp cinnamon
    1 tsp nutmeg
    1/2 tsp salt
    2 1/2 grated carrots
    1 can (8 oz) crushed pineapple, well drained
    1 1/2 cups brown sugar
    1 cup vegetable oil
    3 eggs, lightly beaten
    1/2 cup chopped macadamia nuts (unsalted)

    Cream Cheese Frosting
    1 pkg (3 oz) cream cheese, softened
    1/4 cup butter, softened
    1 tsp vanilla extract
    1 cup powdered sugar, sifted

    Beat cream cheese until smooth. Add butter and vanilla; mix until well-blended. Gradually add powdered sugar while beating. Spread on cake. For a delightful change to flavor, add coconut flakes.

    Preheat oven to 325ºF. Sift together flour, baking soda, cinnamon, nutmeg and salt. In a large bowl combine carrots, pineapple, brown sugar, oil, eggs and macadamia nuts. Stir in flour mixture. Pour batter into oiled and floured cake pan. Bake for 30 minutes. Cool slightly, then remove from pan. When cooled, frost with Cream Cheese Frosting.

    Love and Aloha,
    Dorelle T. Diamond