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Print this Recipe    Chicken Long Rice

3 pounds chicken breasts
3 Tbl oil
2 cloves garlic, minced
6 cups chicken broth
1 tsp minced ginger or 1/4 tsp powdered ginger
1 1/2 Tbl salt
2 bundles (1 3/4 oz. each) long rice (bean thread)
1 can (6oz.) whole mushrooms, drained
2 Tbl thinly sliced green onions

Remove skins and bones from chicken and use them to prepare chicken
stock. Cube chicken. Heat oil in a large skillet; saute chicken
and garlic until browned. Add broth, ginger and salt; simmer 1
hour or until chicken is tender. Soak long rice in warm water for
30 minutes; cut into 2 inch pieces. Add long rice and mushrooms
to chicken; simmer 15 more minutes. Sprinkle with green onions
just before serving.

Aloha Sweet Potatoes

4-5 medium sweet potatoes
1/2 cup Pineapple Preserves
2 Tbl butter

Boil sweet potatoes in their jackets until tender, about 25 minutes.
Let cool, then peel and cut into 1/2 inch thick slices. In a
large skillet melt pineapple preserves and butter; add sweet potatoes
to skillet. Cook gently; tossing lightly until sweet potatoes are


1 can (12oz.) coconut milk
4-6 Tbl sugar
4-6 Tbl cornstarch
3/4 cup water

Pour coconut milk into saucepan. Combine sugar and cornstarch;
stir in water and blend well. Stir sugar mixture into coconut
milk; cook and stir over low heat until thickened. Pour into 8-inch
square pan and chill until firm. Cut into 2-inch squares.

Festive Luau Pineapple

Cut a thick slice from the top and bottom of an unpeeled pineapple.
Remove center of pineapple in a single cylinder, leaving 1/2 inch
of the fruit inside the rind. Cut peeled fruit in quarters

lenghtwise, remove core and cut into eight spears. Replace bottom
piece; refill shell with spears and replace top. Serve by pulling
pineapple form the top.

Chicken 'Ono Nui

3 tablespoons oil
6 tablespoons flour
3 cups milk
2 cups cooked chicken, diced
1/2 teaspoon salt
1 tablespoon pimento, sliced
1 cup pineapple, diced
3 coconuts

Trim rough fiber from coconut shells. Saw in half crosswise.
Combine oil, flour and milk in a saucepan over low heat. Stire
until you have a smooth white sauce. Add chicken, salt, pimiento,
and pineapple. Fill coconut halves with chicken-pineapple mixture.
Place in shallow baking pan. Bake at 350F for 1 hour. Coconut
meat becomes firm and cannot be eaten.

Variation: Substitute tuna or turkey for chicken.


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3 of 5 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Hopefully Carb free.., February 21, 2005 - 06:16 PM
Reviewer: from Arizona
After visiting my local Hawaiian resturant I tryed this dish myself.... but the question is .. Is long Rice carb free?? Is it a rice or vegetable

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