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| Recipes: Pacific Islands cont. |
| Crispy Coconut Chicken Fingers 1 cup flaked Coconut 1/2 cup flour 1/2 tsp salt 1/4 tsp black pepper 1/4 tsp garlic powder 1 1/2 lbs boneless, skinless chicken breast halves, cut into 1" strips 1 egg, lightly beaten 1/3 cup butter or margarine Dipping Sauce: 1 cup apricot preserves 2 Tbs. Dijon mustard Heat oven to 400 degrees. Mix coconut, flour, salt, pepper and garlic pwder in medium bowl. Dip chicken strips into egg, then coat with coconut mixture. Place in a shallow baking pan; drizzle with melted butter. Bake 25 minutes or until chicken is browned and cooked through, turning once. Serve with Apricot Dipping Sauce (mixture of apricot preserves and Dijon mustard). |
| Chili Chicken - Fiji 1 boneless, skinless chicken breast -- cubed 8-10 crushed cloves of garlic 1 (2 inch) piece ginger, peeled and cubed very small 1 large onion roughly chopped 2/3 large can tomato sauce 1 cup chicken stock Several Tbsp. of sugar (to taste) Salt to taste 5 Tbsp. chopped fresh cilantro Crushed fresh red chili to taste Sauté garlic and ginger in a little oil. Add chicken and simmer until white. Add onion. Simmer a bit then add tomato puree, chicken stock, sugar and salt. When reduces a bit add chili and cook a minute more. Turn off heat and add cilantro. Serve over steamed, white rice. Source: "SL5 Board - Heather in Fiji" |
| Frozen Island Mango Pie 8 ounces cream cheese (we used reduced fat) 8 ounces frozen mango-orange juice concentrate 8 ounces frozen reduced-fat whipped toppings -- thawed 1 graham cracker crust (8 inches) 1 mango In a mixing bowl, combine the cream cheese and juice concentrate until smooth. Fold in whipped topping; pour into crust. Cover and freeze for 4 hours or until firm. Remove from the freezer about 10 minues before cutting. Granish with mango slices Description: "This is easy to make. You can use lemonade, orange, or pineapple concentrates." Source: "Quick Cooking September/October 2003" NOTES : This recipe was titled "Arctic Orange Pie" but since it said that mangoes could be substituted and we needed a "Pacific Island" dessert, we switched the name. It was very good and light tasting. |
| Coconut Lime Sours 2 cups flour 4 tablespoons sugar 1/8 teaspoon salt 1 stick (8 tablespoons) plus 2 1/2 tablespoons margarine 4 eggs, beaten 1 cup almonds, chopped 2 cups light brown sugar, firmly packed 3 cups sweetened flaked coconut 1 1/2 cups powdered sugar 2 tablespoons fresh lime juice 2 teaspoons lime zest Preheat oven to 350 degrees F. Combine flour, sugar, and salt in a bowl. Cut in margarine until mixture resembles coarse meal. Press crust into ungreased 10 by 15-inch baking pan. Bake for 15 minutes or until golden brown. Mix eggs, nuts, brown sugar, and coconut until well blended; spread over baked crust. Bake an additional 30 minutes or until set. While still warm, loosen the edges with a metal spatula. Mix together the powdered sugar, lime juice, and zest with a fork. Working quickly, spread the lime paste all over the top with a spatula while still warm. Let cool to room temperature and cut into bars. Cut 11 cuts crosswise and 3 cuts lengthwise. |
| Virgin Pina Coladas Pina Colada Mix (bottled) Pineapple Juice Pour chllled pina colada mix into glass. Add pineapple juice to taste. Mix well. |
| Fusion Chicken 2 whole chicken breasts(about 2 lbs total),cut in half or the equivilent in boneless chicken breasts 1 cup red wine 1/4 cup hoisin sauce 1/4 cup chopped onion 1 tablespoon soy sauce 1 teaspoon minced garlic 1/4 teaspoon crushed red pepper Put chicken in a ziplock style bag and set into a shallow dish. Combine remaining ingredients and pour over the chicken. Marinate in fridge for 2 or more hours. Drain chicken reserving marinade. Prepare grill(heat gas grill or light charcoal grill and burn till gray coals). Place chicken, skin side down and grill regualar breasts about 50 minutes, boneless breasts about 15 or until chicken is no longer pink inside, turing once. Place reserved marinade in a small saucepan, boil and simmer uncovered for 10 minutes. Serve with chicken. This is good with rice pilaf. Source: "Jenn, SL Boards" |