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Our best hawaiian side dishes - 8 recipes

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VIDEO: French Strawberry Mille Feuille

Ooo la la... This gorgeous French strawberry Mille Feuille will blow you away!!

INGREDIENTS

  • 1 puff pastry
  • Strawberries
  • For the custard:
    - 3 Egg yolks
    - 3 cups milk
  • - 1/2 cup sugar
  • - 1/2 powdered sugar
    - 1 vanilla bean
  • For the whipped cream:
    -3 cups cold heavy whipping cream
    -1 vanilla bean
    -1/2 cup powdered sugar

METHOD

  1. Roll out the puff pastry and cut out rectangles (2 per cake).
  2. Bake for 10 minutes at 340° F.
  3. For the custard: simmer milk on low heat and add the vanilla bean. In a separate bowl, beat the egg yolks with the sugar and powdered sugar. Incorporate the egg mixture into the milk, and let simmer for a few minutes until it thickens.
  4. For the whipped cream: combine the heavy cream and vanilla bean in a bowl mix. Add the powdered sugar, and whip until firm.
  5. Combine the custard and whipped cream to make whipped custard cream. 
  6. Refrigerate the whipped custard cream for one hour.
  7. Lay out the pastry rectangles, and use a piping bag to pipe out small peaks of whipped custard cream in rows. Alternate with rows of strawberries. 
  8. Layer and repeat. Dust with powdered sugar.
  9. Enjoy! 

Top rated Hawaiian side dishes recipes

By

Light fruity dessert

  • 1 box vanilla wafers 12oz crushed
  • 1 stick butter (mix and spread in pan)
  • 3 sliced bananas
  • 1 can condensed milk
  • 1/3 cup lemon
  • 1 can crushed pineapple 15oz drained
  • 1 pkg. instant vanilla pudding mix
  • 2 cups milk
  • 1 tub Cool Whip Topping thawed
4/5 (13 Votes)

By

Serve buffet style

  • Rice
  • Cream of Chicken Soup, undiluted
  • Chicken (Can stir into soup)
  • Shredded cheese
  • Diced Celery
  • Green onions
  • Diced Tomatoes
  • Olives
  • Crushed pineapple, drained
  • Coconut
  • Slivered almonds
  • Cherries (Optional)
3.9/5 (23 Votes)

By

Directions Preheat oven to 325 degrees F (165 degrees C)

  • 1/4 cup butter
  • 1/3 cup ketchup
  • 1/4 cup brown sugar
  • 2 teaspoons cornstarch
  • 1/4 cup vinegar
  • 1 teaspoon salt
  • 1 teaspoon soy sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1 (9 ounce) can crushed pineapple
  • 3 pounds assorted chicken pieces such as breasts, thighs, wings, and drumsticks
3.7/5 (7 Votes)

By

In a small bowl, beat eggs

  • 6 cups all-purpose flour, plus an additional 1/2 cup flour, divided
  • 3 eggs
  • 2 cups pineapple juice, room temperature
  • 3/4 cup sugar
  • 1/2 teaspoon ginger
  • 1 teaspoon vanilla
  • 2 (1/4 ounce) envelopes yeast
  • 1/2 cup (8 tablespoons) butter, melted
3.2/5 (26 Votes)

By

Easy to make

  • 4 lbs thin sliced chicken cutlets
  • 4 eggs
  • 3 cups unseasoned breadcrumbs
  • oil for frying
  • 1 large can or 2 regular cans crushed pineapple
  • 2 jars Cantonese Sweet & Sour Duck Sauce (LARGE jar)
  • salt & pepper
3.2/5 (24 Votes)

By

An easy cake to make and keeps up to 3 days in refrigetor

  • 1 package yellow cake mix
  • 1 (20 oz.) can crushed pineapple, drained, reserve juice
  • 1 8-ounce package cream cheese
  • 1 (3-oz.) pkg. instant vanilla pudding
  • 1 cup cold milk
  • 1 (9-ounce) container cool whip
  • Nuts and coconut
2.7/5 (192 Votes)

By

In a small saucepan, heat pineapple juice over medium-low temperature until juice reaches about 105 F

  • 1 ½ c. pineapple juice
  • 4 ½ tsp. active dry yeast
  • 2/3 c. granulated sugar
  • 1/2 c. butter, at room temperature, plus extra for brushing rolls
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 5-6 c. bread flour
  • 1 tsp. salt
2.5/5 (7 Votes)

By

CROCK POT meal

  • 1 lb ground beef
  • 1 tsp salt
  • 1/2 cup brown sugar
  • 2 tsp dry mustard
  • 2 tsp corn starch
  • 1 medium onion
  • 1 cup ketchup
  • 10 oz kidney beans
  • 14 oz can pineapple chunks
2.7/5 (6 Votes)

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