HAWAIIAN STYLE COOKING RECIPES

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HAWAIIAN MACARONI SALAD RECIPE: HOW TO MAKE IT



Hawaiian Macaroni Salad Recipe: How to Make It image

I had to figure out how to make Hawaiian Macaroni Salad at home because my husband was getting tired of ordering enough for our whole family from a local restaurant. Sometimes I use green onions and serve the salad with a drizzle of teriyaki sauce and a sprinkle of sesame seeds. —Blaine Kahle, Florence, Oregon

Provided by Taste of Home

Categories     Side Dishes

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 10 servings

Number Of Ingredients 11

1 package (16 ounces) uncooked elbow macaroni
2 cups mayonnaise
1/4 cup 2% milk
2 tablespoons cider vinegar
1 large carrot, grated
1 celery rib, finely chopped, optional
2 tablespoons grated onion
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Chopped green onions, optional

Steps:

  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, whisk next 9 ingredients. Add pasta to a large serving bowl. Add dressing; gently toss to coat. Refrigerate until serving. If desired, garnish with green onions.

Nutrition Facts : Calories 464 calories, FatContent 33g fat (5g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 353mg sodium, CarbohydrateContent 36g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

TROPICAL SWEET HAWAIIAN STICKY BISCUITS RECIPE - PILLSBURY.COM



Tropical Sweet Hawaiian Sticky Biscuits Recipe - Pillsbury.com image

Refrigerated Pillsbury™ Grands!™ Flaky Layers Sweet Hawaiian Biscuits are the star of this irresistible upside-down biscuit bake that’ll have your brunch guests raving. These sticky biscuit buns get their tropical flair from a layer of brown sugar, coconut, crushed pineapple and macadamia nuts that caramelizes underneath the biscuits while they bake. When it’s time to enjoy these sweet, gooey breakfast buns, flip the pan over, serve them warm and watch them disappear!

Provided by Pillsbury Kitchens

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 8

5 tablespoons butter, melted
1/2 cup packed brown sugar
3/4 cup drained crushed pineapple in juice (from 20-oz can)
1/2 cup macadamia nuts, chopped, toasted
3/4 cup coconut, toasted
3/4 cup granulated sugar
1 teaspoon coconut extract
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Sweet Hawaiian Biscuits (8 Count)

Steps:

  • Heat oven to 325°F. Spray 13x9-inch pan with cooking spray.
  • Place 3 tablespoons of the melted butter in pan; spread to cover bottom of pan. Sprinkle brown sugar evenly over butter. Top with pineapple, nuts and 1/2 cup of the coconut.
  • In medium shallow bowl, mix granulated sugar and extract until well blended. Stir in remaining 1/4 cup coconut.
  • Separate dough into 8 biscuits. Brush both sides of each biscuit with remaining 2 tablespoons melted butter. One biscuit at a time, press each side lightly into granulated sugar mixture. Arrange coated biscuits in single layer on pineapple mixture in pan. Sprinkle any remaining sugar mixture over top.
  • Bake 40 to 45 minutes or until biscuits are golden brown and pineapple mixture is bubbly. If necessary, cover pan with foil for last 5 minutes of bake time to prevent overbrowning. Cool in pan 10 minutes.
  • Place heatproof serving platter or foil-lined cookie sheet upside down over pan. Turn platter and pan over; remove pan. Scrape any pineapple mixture from bottom of pan; spread evenly over biscuits. Serve warm.

Nutrition Facts : Calories 480 , CarbohydrateContent 68 g, CholesterolContent 20 mg, FatContent 4 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 11 g, ServingSize 1 Biscuit, SodiumContent 520 mg, SugarContent 45 g, TransFatContent 0 g

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