Any ideas for easy/simple recipes for a high school graduation party with a Hawaiian theme.?

We are going to do cut up pineapple and fruit with melted chocoloate but we need ideas for other side dishes. These are teenagers so nothing real elaborate.Any ideas for easy/simple recipes for a high school graduation party with a Hawaiian theme.?
Hawaiian Pizza





Pizza Dough:


1/8-ounce yeast


3/8-ounce sugar


16 ounces water


1/4 cup olive oil


1/2-ounce salt


2 pounds flour


1/4 cup cornmeal


Tomato sauce:


4 vine ripened tomatoes, peeled, seeded, chopped


1 tablespoon chopped roasted garlic


1/4 cup chopped red onion


2 tablespoons finely sliced scallions


2 tablespoons taro oil or olive oil


1 teaspoon salt


1 teaspoon black pepper


Yellow tomato sauce:


2 ripe yellow tomatoes, peeled, seeded, chopped


1 teaspoon minced garlic


1 tablespoon chopped fresh parsley


1 teaspoon chopped fresh thyme


1 teaspoon salt


1 teaspoon black pepper


Kalua pork:


5 pounds pork butt, cut into thirds


1 1/2 tablespoons liquid smoke


2 1/2 tablespoons sea salt


3 cups chicken stock


10 Ti leaves or green cabbage leaves


Toppings:


3 ounces shredded Fontina


1-ounce grated Parmesan





Place the yeast, sugar, and 1 cup of water in a mixing bowl and dissolve the yeast. Add the remaining ingredients except for the cornmeal and mix on slow speed with a dough hook until a ball is formed. Change the speed to medium and mix for an additional 1 to 2 minutes until a sooth and elastic dough is formed. Place the dough in a lightly oiled bowl or pan cover and allow the dough to rest for approximately 4 hours.


To make the tomato sauce, place all of the ingredients in a mixing bowl, combine well and adjust the seasonings. Let the flavors combine for approximately 30 minutes or longer.


To make the yellow tomato sauce, combine all of the ingredients into a blender and puree. Adjust the seasoning.


Preheat oven to 350 degrees F. Rub the pork with the smoke flavoring and sea salt. Using a roasting pan, line the bottom with 1/2 of the leaves and place the pork butt on top. Add the chicken stock, being careful not to pour on top of the pork. Cover with the remaining leaves. Cover tightly with foil and roast for approximately 3 1/2 hours. Cook the pork to a minimum internal temperature of 165 degrees F. When done the pork should shred easily and be very moist.


To make the pizza, press or roll out the dough to approximately 1/4-inch thick. Transfer the pizza to a pizza peel dusted with cornmeal. Add the yellow tomato sauce and spread evenly. Add the fontina cheese, shredded pork, tomato mixture, and finish with some grated Parmesan. Place pizza in a hot oven turning occasionally until crust is evenly browned and the bottom is golden in color. Remove from oven, slice, and serve.








Shrimp and Scallops Skewers





8 (6 to 8-inch) bamboo skewers


16 jumbo deveined, peeled shrimp


16 sea scallops


Salt and pepper


1 teaspoon sweet paprika, 1/3 palmful


1/2 teaspoon crushed red pepper flakes, eyeball it


1 lemon zested and juiced


2 tablespoons chopped flat leaf parsley, a handful


1 tablespoon extra virgin olive oil, 1 turn of the pan





Preheat a large nonstick skillet over medium high to high heat.


On bamboo skewers, thread 4 shrimp on 4 skewers, 4 scallops on each of 4 skewers. Season both shrimp and scallop skewers with salt and pepper on both sides. Combine paprika, crushed pepper, lemon zest and parsley in a small dish. Sprinkle combined herbs and spices over shrimp and rub. Add a 1/2 a turn of the pan of extra virgin olive oil, (1 1/2 teaspoons), to the hot skillet and sear the shrimps 3 minutes on each side or until curled and pink. Squeeze the juice of 1/2 lemon over the pan and remove to a warm platter. Return pan to the heat and add remaining oil. Cook scallops 3 to 4 minutes on each side or until caramel in color. Squeeze the juice of 1/2 lemon over the pan and transfer skewers to serving platter along side shrimp.





Tropical Island Banana Cake





2 purchased angel food cakes (10 to 12 ounces each)


2 containers (16 ounces each) vanilla frosting


1 teaspoon imitation banana extract


Yellow food coloring


1 ripe banana, mashed


2 cups sweetened flaked coconut


1 cup chocolate morsels or chopped chocolate, melted


1 tube store-bought green icing


1 cup fruit-shaped candies


Special Equipment: 1 palm tree decoration, aluminum foil








Place 1 cake, wide side down, on a serving platter. Stir frosting and banana extract in a large bowl to blend. Stir in yellow food coloring, 1 drop at a time, until desired color is achieved. Transfer 1/2 cup of banana frosting to a medium bowl; stir in mashed banana. Spread mashed banana mixture over top of cake. Cut 1 (2-inch wide) wedge from second cake. Spread 1/4 cup of yellow frosting over cut ends of second cake. Bring cut ends of second cake together, pressing to adhere. Place second cake, wide side down, atop cake on platter. Tear cut cake wedge into cubes. Fill hole in center of cakes with cake cubes. Spread remaining yellow frosting evenly over top and sides of cake to coat completely. Sprinkle cake with coconut, pressing lightly to adhere.


Create an island ';volcano'; mold by shaping aluminum foil into a volcano shape, measuring 2 to 3 inches in diameter. Dip in melted chocolate and let cool and harden. Place the mold on top of the cake. Fill the center of the mold with green icing and smooth out. Place palm tree decoration inside the mold. Arrange fruit-shaped candy decoratively around the palm tree and base of cake.











Paradise Crab Dip Wontons Recipe courtesy Sandra Lee


Show: Semi-Homemade Cooking with Sandra Lee


Episode: Hawaiian Luau

















1 can (6 1/2 ounces) crabmeat, shells removed


1 package (3 ounces) cream cheese, at room temperature


1 teaspoon steak sauce


1/2 teaspoon garlic powder


24 wonton wrappers


Vegetable oil, for frying





Mix crabmeat, cream cheese, steak sauce, and garlic powder together in a medium bowl. Place 1 1/2 teaspoons of crab mixture in the center of each wonton wrapper. Moisten the edges of the wrapper with water; fold in half diagonally and press edges to seal. Repeat with remaining filling and wonton wrappers. Heat 1/4-inch oil in a large skillet over medium-high heat. When oil is hot (around 350 degrees F), carefully add the wontons, in batches as necessary, and fry until lightly browned, about 1 to 2 minutes on each side. Remove to a paper towel-lined platter to drain before serving.





Sweet and Sour Pork Kabobs with Fried Rice Recipe courtesy


Show: Semi-Homemade Cooking with Sandra Lee


Episode: Hawaiian Luau

















Kabobs:


1/3 cup sweet and sour sauce


1/4 cup pineapple juice from canned pineapple


2 tablespoons soy sauce


1 garlic clove, minced


1 teaspoon fresh ginger, peeled and minced


1/2 green bell pepper, cut into quarters


1/2 red bell pepper, cut into quarters


1/2 (8-ounce) can pineapple chunks, drained


1 pound pork tenderloin, cut crosswise into 4 equal pieces


4 (10-inch) wooden skewers, soaked in water for 10 minutes to keep from burning


Fried Rice:


1 package (6.25 ounces) fried rice


1 tablespoon butter


2 cups water


1/2 cup canned crushed pineapple, drained


2 tablespoons soy sauce


1/3 cup frozen peas and carrots, thawed


1/4 cup frozen cut corn kernels, thawed








Kabobs:


In a small bowl, mix first 5 ingredients together to make a marinade. Set marinade aside. In a medium bowl, place vegetables and pineapple. Place pork in a different medium bowl. Distribute marinade evenly between the 2 bowls and toss pork to coat. Refrigerate at least 15 minutes, or up to 8 hours.


Preheat the broiler.





Thread the pork, vegetables, and pineapple alternately on 4 skewers. Place skewers in a broiling pan and broil until pork is cooked through and beginning to brown, turning skewers halfway through cooking, about 5 minutes per side.





Fried Rice:


Open fried rice package and reserve seasonings. Combine rice and butter in a heavy large skillet and saute over medium heat until rice is golden brown, about 2 minutes. Gradually add 2 cups water, soy sauce, and seasonings from fried rice package. Bring to a boil. Cover skillet and reduce heat to low. Simmer until rice is tender, about 15 minutes. Remove skillet from heat and sprinkle pineapple, peas, carrots, and corn over rice mixture. Cover and let stand for 5 minutes. Fluff rice with a fork and mix in pineapple, peas, carrots, and corn.Any ideas for easy/simple recipes for a high school graduation party with a Hawaiian theme.?
Mochiko chicken is an island favorite snack party food!
Try grilling the pineapple before you cut it up! The grilling caramelizes the sugars and makes it really delish! Also, try:





Hawaiian Fried Rice





12 servings 30 min 20 min prep


Change to: servings US Metric


1/2 teaspoon dark sesame oil


canola oil


1 lb firm tofu, diced


1 medium red onion, finely chopped


1 small red bell pepper, finely chopped


1 small yellow bell pepper, fine chopped


1 small green bell pepper, finely chopped


1 medium carrot, finely chopped


5 cups cooked jasmine rice


2 tablespoons low sodium soy sauce


2 tablespoons oyster sauce


1 tablespoon sambal oelek


1 cup diced pineapples


1/2 cup macadamia nuts, coarsely chopped


salt and pepper, to taste





Cook the rice the day before.


Heat a wok to medium-high and add sesame oil.


Saute the tofu cubes, set aside.


Add a little canola oil to the wok, add the onion, carrot and bell peppers.


Stir fry a few minutes.


Add the cooked rice and continue to stir fry, break up the lumps.


Add the soy sauce, oyster sauce and sambal oelek.


Continue to stir-fry, adding the pineapple, macadamia nuts, and salt and pepper (to tste).





And :


Hawaiian Chicken Wings


4 lbs. chicken wings


1/4 C butter


1/2 C tomato ketchup


2 cloves garlic, minced


1 C fine dry bread crumbs


1 can - 14 oz., pinapple chunks


2 T brown sugar


2 T fresh ginger, grated


1 T Worcestershire sauce


1 tsp. Asian style hot sauce, my favorite brand is Tuong Ot Sriracha, find it in an Asian grocery or well stocked supermarket





First Prepare the Wings


Prepare chicken wings by cutting off wing tips and separating the wing at the elbow joint (discard tips or save for making stock). Don't get intimidated at this process, it's very easy.





Then


Melt butter in shallow baking pan in 400掳F oven.





Stir together ketchup and garlic and brush over wings, then roll them in the bread crumbs to coat evenly. Place in pan, turning to lightly coat with butter. Bake for 20 minutes.





Meanwhile, drain pinapple, reserving the juice. Add water to the reserved juice to make 3/4 cup liquid. Stir in the brown sugar, ginger, Worcestershire sauce and hot sauce.





After wings have cooked 20 minutes, turn them over, then pour on sauce the sauce. Bake for about about 20 minutes longer or until chicken is tender. Add the pinapple for last 5 minutes of cooking. Finished wings should be lightly browned.
Sweet/Sour Mini-hotdogs


1 pkg. mini/hotdogs


2 to 3 bottles Sunluck Sweet/Sour Sauce,


(or you can use any Sweet/Sour Sauce in the markets.)


garlic, crushed


1 can chunk pineapple, drained





Pan fry the hotdogs in a small amount of oil and garlic,


drain on paper towels, put in crockpot, add sauce and chunk pineapple,


set on low, leave overnight. This will feed approx. 5 people.
http://alohaworld.com/ono/viewrecipes.ph鈥?/a>





you can choose cakes, beverages, egg dishes, all kinds of options!!





Hawaiian-Style Noodles


Recipe Number: 1097465492


Contributor: Margie


Print Friendly Version


Recipe is Unreviewed


Review This Recipe





Ingredients:


1 pkg Saimin


1/2 lb Chashu, sliced


2 med Japanese cucumbers, thinly sliced


1/2 lb Bean sprouts


3 Eggs


1 Tbsp Sugar


1 tsp Salt Sauce - Combine


3 Tbsp Soy sauce


2 Tbsp Sugar


1 Tbsp Sesame oil


1/2 C Dashi or chicken broth


Dash Salt


Cooking Instructions:


Cook saimin as per package instructions; set aside. Combine eggs, sugar and salt, fry in thin sheets; slice in strips. Combine all ingredients and serve with sauce. Garnish with Chinese parsley. Serves 4-5.








Macadamia Nut Cream Pie


Recipe Number: 1096951970


Contributor: Beverly


Print Friendly Version


Recipe is Unreviewed


Review This Recipe





Ingredients:


PIE CRUST


1/2 C Butter


1/4 C Brown sugar, packed


1 C Flour


1/2 C Nuts, chopped FILLING


1 box (3 oz.) Lemon gelatin


1 C Boilng water


1 pkg (8 oz.) Cream cheese


1 1/2 C Macadamia nut ice cream


Cooking Instructions:


Heat oven to 400 degrees. Mix pie crust ingredients, spread in 9x13-inch pan and bake until light brown (15 minutes), stirring occasionally with spoon. Save 3/4 cup for topping. Immediately press crust mixture in 9-inch pan. Cool.





Dissolve lemon gelatin in boiling water. Blend into softened cream cheese. Add ice cream and mix well. Pour into cooled pastry shell. Sprinkle crumbs on top and chill.
You could do kabobs. Just cut up meat and veggies and grill them up :)