Polynesian Village Resort Zucchini Salad With Pioneer Hall Vinai Recipes

SCRAMBLED EGG BREAKFAST PANINI

Steps:

• Scramble eggs in frying pan.
• Melt butter. Brush onto each slice of bread.
• Sprinkle cheese onto one side of bread.
• Place turkey and/or bacon.
• Place eggs on top of meat.
• Place in panini maker or George Foreman Grill.

COCONUT BREAD PUDDING FROM THE RAINFOREST CAFE

Steps:

• Preheat oven to 350°F
• Line bottom of a 10 x 13 x 3 inch pan with half of the white bread. Evenly sprinkly half of the julienne apricots and half of the shredded coconut over the white bread. Top that with the remaining bread cubes and then the remaining apricots and coconut. Distribute evenly. In a sauce pan, heat milk, coconut cream, vanilla and granulated sugar until the sugar completely dissolves and the milk is tepid but not hot. Stir occasionally. Remove from heat. In a separate mixing bowl, beat the eggs, then temper them by slowly adding 1 cup of warm milk mixture while stirring. Slowly pour the egg/milk mixture back in the warm milk and stir until well incorporated. Ladle the mixture over the bread, making sure all the bread gets moist. Cover the foiland bake in a water bath for 1 hour. Remove foil and bake for another 5-10 minutes until golden.
• Serve warm with a scoop of vanilla ice cream on one side and whipped cream on the other. Sprinkle whipped cream with chocolate shavings and dust bread pudding with powdered sugar. Finish with toasted coconut on the ice cream.
• Source: Rainforest Cafe.

SEASONED CORNMEAL BREADING IN A JAR

Steps:

• Combine all the ingredients in a bowl and blend well.
• Place in a pint jar and seal.
• Attach a gift tag with the following instructions:.
• Lightly beat 2 eggs in shallow dish. Dip seafoods or poultry in egg mixture and shake off excess. Dredge in cornmeal mixture. Pan fry in oil until done depending on meat used.
• NOTE: you can also add other spices to your own taste depending on meat used.

TSUNAMI'S SPICE-CRUSTED TUNA ON CUCUMBER SALAD WITH WASABI VINAI

Steps:

• In a small bowl, whisk together wasabi paste, garlic, ginger, vinegar, soy sauce, sesame oil, and salt until smooth. Slowly drizzle in the canola oil while whisking. Set the vinaigrette aside until ready to serve.
• Mix all the spices together. If using a star anise, whole coriander or whole mustard seed, grind to a fine powder using a clean coffee grinder or a mortar and pestle. Sift through a fine sieve to remove coriander husks if using whole coriander.
• Using a mandoline or vegetable peeler, cut the cucumbers lengthwise into long, paper-thin ribbons. Continue to slice each cucumber lengthwise until you reach the seeds, then turn the cucumber and slice again.
• Season the tuna fillets with a little salt and then dredge them in the spice mix. Place the tuna in a preheated saute pan or skillet with a little olive oil and cook 2 minutes on each side over medium-high heat.
• To serve, toss the cucumber ribbons in a large bowl. Pour half of the vinaigrette on top and toss until well coated. Drizzle the remainder of the vinaigrette onto each of 8 plates. Arrange a pile of cucumber salad on each plate, and then top with a portion of tuna.

DAD'S FAVORITE STEAK SAUCE

Steps:

• Whisk ingredients together in a medium pan -- bring to a boil over high heat.
• Reduce heat and simmer until thickened.
• about 10 minutes.stir frequently.

POSTUM COPYCAT, VERSION 1

Steps:

• Heat oven to 300°F.
• Combine all ingredients and rub them between the palms of your hands until they are evenly mixed.
• Spread mixture into shallow baking pans.
• Roast until well-browned, about 5 hours, stirring every 15 minutes to ensure even browning.
• Cool and store in a sealed jar or canister.
• To use, add 2 tablespoons mix to 1 1/2 cups water.
• Boil or brew in a coffee maker.

TASTY SLOPPY JOES FOR 100

Steps:

• In a Large dutch oven, brown the beef, onion, peppers and celery in batches until meat is browned. Remove with a slotted spoon to a large roaster.
• Add the next eight ingredients. Cover and simmer 3-4 hours.
• Serve on buns.

POLYNESIAN VILLAGE RESORT ZUCCHINI SALAD WITH PIONEER HALL VINAI

Steps:

• Vinaigrette.
• Combine all ingredients to and including the red wine vinegar.
• Then add everything except the oil and egg. Mix.
• Now add the oil and egg. Stir gently with spoon.
• Salad:.
• Combine all the salad ingredients and mix well.
• Season to taste with salt and pepper.
• Chill. Serve as salad.
• NOTE FOR VEGAN IMPORTANT: OMIT THE EGG. It works very well without it. For Ovo vegetarians and all others leave it in unless you cannot consume eggs.