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Aloha Sparkle

Aloha Sparkle


For those watching their swimsuit bodies, you can still get in on the fun. Go ahead and treat yourself to a vacation just for your mouth (yeah, we went there).

Click back for more tiki cocktails.

Ingredients

  • 1 part Skinnygirl White Cherry Vodka
  • 4 parts sparkling water
  • 1 part pineapple juice
  • 1 pineapple wedge
  • 1 cherry
  • 1 mint sprig

This edible glitter recipe is sparkly, easily customizable and made from 100% edible ingredients.

So what’s considered edible? Well if you gain nutrients from eating the product and it is FDA approved as food, then it’s considered edible.

If the product is labeled non-toxic, then it’s not edible and should be placed on food in a way that would make it easy to remove before consuming (like painted-on fondant that you can peel off or on toppers that can be easily removed)


This is without a doubt one of the Best. Chicken. Recipes. Ever. We fixed this for our luau last year. I figured out of the 140 guests there had to be some folks who didn't like roast pig. So we made 70 pieces of Huli Huli Chicken to supplement the roast pig. Turns out no one doesn't like roast pig. But NO ONE wanted to skip the chicken either.


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Aloha Kitchen: Recipes from Hawai’i [a Cookbook] by Alana Kysar – eBook Details

Before you start Complete Aloha Kitchen: Recipes from Hawai’i [a Cookbook] PDF EPUB by Alana Kysar Download, you can read below technical ebook details:

  • Full Book Name: Aloha Kitchen: Recipes from Hawai’i [a Cookbook]
  • Author Name: Alana Kysar
  • Book Genre: Cookbooks, Cooking, Food, Food and Drink, Gastronomy, Nonfiction, Reference, United States
  • ISBN # 9780399581366
  • Edition Language:English
  • Date of Publication: 2019-3-26
  • PDF / EPUB File Name: Aloha_Kitchen_-_Alana_Kysar.pdf, Aloha_Kitchen_-_Alana_Kysar.epub
  • PDF File Size:197 MB
  • EPUB File Size:196 MB

Aloha Cheesecake

You'll feel like you've traveled to Hawaii just to enjoy this amazing dessert once you make aloha cheesecake. With it's sweet and tangy flavor, it's one of the best cheesecake recipes out there.

Ingredients

  • 1 cup vanilla wafer crumbs
  • 1 / 4 cup margarine, melted
  • 16 ounces cream cheese, softened
  • 1 / 3 cup sugar
  • 2 tablespoons milk
  • 2 large eggs
  • 1 / 2 cup macadamia nuts, toasted
  • 8 1 / 2 ounces can crushed pineapple, drained
  • 1 kiwifruit, peeled and sliced

Instructions

  1. Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F for 10 minutes.
  2. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended.
  3. Add eggs, one at a time, mixing well well after each addition.
  4. Stir in nuts, pour over crust.
  5. Bake at 350 degrees F for 45 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Chill.
  6. Before serving, top with fruit.
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Aloha Hawaiian Burger

I cook delicious healthy recipes that are simple to make, with wholesome fresh ingredients.

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This tropical and Asian influenced, Aloha Hawaiian Burger is the perfect way to treat yourself as if you are enjoying a sunset over the ocean. This easy, delicious, mouthwatering burger hits all the spots. The sweetness of pineapple, mixed with the savoury meat of the hamburger come together in harmony when topped with delicious @Kraft Garlic Aioli. Oh yes I am already hungry just thinking about it. Pair it with one of my delicious side dishes, and you are all set for an awesome Hawaiian getaway. Aloha!

Eat and enjoy this special treat! Try this recipe and treat yourself. You won’t be disappointed.


Aloha Sesame Stir-Fry

One of our most popular recipes. A light, healthy, Asian-inspired dish with a tropical twist.

Stir-fry Ingredients
  • 2 Gilbert’s Aloha cut into 1/4 inch pieces (these are 3 points each!)
  • 1 c diced fresh pineapple
  • 1/2 of a small green pepper, thinly sliced
  • 1/2 of a small red pepper, thinly sliced
  • 1/2 of a small yellow or orange pepper, thinly sliced
  • 1/2 of a small onion, thinly sliced
  • 1 tsp olive oil
Sauce Ingredients
  • 1 tbsp cornstarch
  • 2 tbsp coconut aminos or low-sodium soy sauce
  • 1/2 tbsp rice vinegar
  • 1/2 tbsp sriracha, to taste
  • 1 tsp toasted sesame oil
  • 1/2 tbsp honey
  • 1 clove garlic, finely minced
  • 1 tsp ginger paste (found in a tube in the produce section)
Garnishes
  • Heat 1 tsp olive oil in a large pan over medium heat. Add sliced peppers and onions and cook, stirring occasionally, until tender—about 5 minutes.
  • Meanwhile, in a small bowl, mix all sauce ingredients and whisk until well combined.
  • Add sausages and pineapple to pan. Continue to cook 4-5 more minutes, until both pineapple and sausages begin to slightly brown.
  • Add sauce to the pan along with 1/3 c water and cook until nice and thick, about 3 minutes.
  • Remove from heat, garnish with sesame seeds and green onion, enjoy!

Makes two hearty servings at 6sp each. Serve with rice, cauliflower rice, or quinoa. I had mine with cauliflower rice!


Aloha Kitchen Guava Cake

For The Guava Cake

  • 2 1/2 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup unsalted butter, at room temperature
  • 11/4 cups sugar
  • 6 large egg whites
  • 1/4 neutral oil
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 cup guava purée or guava concentrate
  • pink gel colouring (optional but cuteness factor high!)

For The Frosting

  • 1 cup heavy whipping cream
  • 8 ounces cream cheese, at room temperature
  • 3/4 cups icing sugar, plus more if desired
  • pinch of kosher salt
  • tiny amount of pink gel colouring
  • 1/2 cup guava purée or guava concentrate

Bake The Cake

  1. Line a 9 by 13 inch baking pan with parchment paper – I used three 7 x 2 inch round pans.
  2. In a medium bowl, combine the cake flour, baking powder and kosher salt, whisking until combined.
  3. In a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until well combined, about 3 minutes.
  4. Add the egg whites, in three additions, beating each addition until well combined, about 1 minute.
  5. Add the oil and mix until combined, about 1 minute or more.
  6. In a separate bowl, whisk together the milk, vanilla, guava purée and food colouring.
  7. On low speed, alternate between adding the wet and dry ingredients, mixing each until combined before adding the next addition.
  8. Pour the mixture into the parchment lined pan(s) and bake until a toothpick inserted into the center comes out clean – 25-30 minutes for the one pan, 18-20 minutes for the three round pans. Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Make The Frosting

  1. In a stand mixer fitted with the whisk attachment, whip the cream on medium speed for 1 to 2 minutes until frothy. Gradually increase the speed to high and whip until it’s light and fluffy with stiff peaks, another 2 to 3 minutes. Do not over whip! Transfer the whipped cream to a bowl.
  2. Return the bowl to the stand mixer and fit with the paddle attachment, no need to clean the bowl. Place the cream cheese in the bowl and mix on medium speed for 2 to 3 minutes, until smooth.
  3. Add the sugar and pinch of salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
  4. Gradually pour in the guava purée in four additions, making sure the purée is fully incorporated after each addition. Scrape down the sides with a rubber spatula as needed.
  5. Increase the speed to high and beat until smooth and incorporated.
  6. Remove the bowl from the stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.

Assemble The Cake

  1. Fill the cooled cake layers with frosting, using an offset spatula to smooth. Add a generous layer of frosting to the top of the cake, spreading to the edges of the cake.
  2. Sprinkle with freeze dried raspberries and chill for at least two hours before serving!

Congrats Alana on your amazing book! I love it so much and can’t wait to cook through the whole thing! xo Lyndsay


Sam Choy Spicy Tofu Poke

INGREDIENTS
1 block firm Tofu, drained
½ tsp. Brown Sugar
½ tsp. Red Chili Pepper flakes
1 tsp. Sesame Oil
½ inch piece of Ginger, finely chopped
5 Garlic cloves, finely chopped
½ cup Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce
1 Tbsp. Ogo, chopped

PROCEDURE
Cut the tofu into ¾ inch cubes and place into a bowl. In a separate bowl, combine the brown sugar, chili pepper flakes, sesame oil, ginger, garlic, and ALOHA SHOYU soy sauce, mix together. Toss in the tofu and ogo. Place poke on a plate and garnish with green onions.


Watch the video: Sparkle