Hawaiian Recipes 3 recipes

Costa Rican / Hawaiian | Recipe*zaar ADVERTISEMENT - Remove ads with Recipezaar Premium You are Here: Home > Costa Rican > Hawaiian Get our free newsletter Eater's Digest : | Sign in Home Recipes My Stuff Community Tools Marketplace Help Search: All Recipes Only My Cookbook by Ingredient by Recipe ID # Kitchen Dictionary Member Names for advanced... Organize your recipes online Recipezaar Premium only $24.95 — Take the Tour Costa Rican Hawaiian Recipes 3 recipes sorted by most recently posted highest rated photos fastest to make alphabetical Top 40 Costa Rican Hawaiian Recipes | Recently Reviewed Costa Rican Hawaiian Recipes | ( what is this? ) Search within this set: Filter results by category: ( What is this? ) You do not have JavaScript enabled so the category list below will not function properly. Please click "what is this?" above for more information. Remove all filters Course Appetizers Dips Spreads Beverages Cocktails Smoothies Shakes Lunch/Snacks Salads Condiments, etc. Main Ingredient Eggs/Dairy Cheese Fruit Tropical Pineapple Seafood Fish Saltwater Tuna Shellfish Cuisine North American Canadian Atlantic British Columbian Ontario Prairies Quebec Northern Mexican United States Midwestern Northeastern Southern Southwestern Tex-Mex Western Californian Central American Caribbean Costa Rican Guatemalan Honduran Oceania Australian Hawaiian European Western English Southern (Mediterranean) Spanish Preparation Equipment Refrigerator Small Appliance Mixer Inexpensive Number of Servings For Large Groups Presentation Finger Food Served Cold Simple Beginner Cook 3 or Less Steps Time to Make Technique No Cook Occasion Brunch Dinner Party Gifts Holiday/Event Non-Religious New Years Thanksgiving Superbowl Wedding Religious Christmas Easter Hanukkah Passover Seasonal Fall Spring Summer Winter Taste/Mood Comfort Food Romantic Savory Sweet To Go... Potluck Picnic Dietary Free of... Gluten-free High in... High Calcium Kid Pleaser Low in... Low Sodium Cheeseball 2 by Heather Beldin (1 reviews) This is another family recipe along with Cheeseball 1. This is also very good. Cook time includes the chill time. Hope you enjoy. #77620 Save to My Cookbook Brandied Eggnog by Heather Beldin A friend made this at a christmas party and it was so good. I had to get the recipe..Now I am sharing it with you..Hope you enjoy it as much as I did.:) #77596 Save to My Cookbook Ceviche with Ahi Tuna by Top Banana (1 reviews) This is my own creation using both modern and traditional ceviche methods. The key of course is fresh fresh Ahi. There's nothing better. Like 'butter'. chef@restaurantbeast.comOne of the reasons that a really terrific Ceviche is , well, really... #27396 Save to My Cookbook Having Trouble? Try these... Search within these results for: Use the Category List on the left to narrow results. Post a Request for the Recipe and we'll help you find it. Ask a chef your question in our Cooking Q & A forum. ADVERTISEMENT Remove ads with Recipezaar Premium Your Ad Here ADVERTISEMENT - Remove ads with Recipezaar Premium Back to Top | E-mail this Page You are Here: Home > Costa Rican > Hawaiian Your Account My Stuff My Cookbook My Shopping List Edit My Profile Premium Membership Logout Recipes Browse Categories Browse Cookbooks Search Request a Recipe Post Your Recipe Recipes A-Z Explore Community Forums Marketplace Site News A Random Recipe Recent Searches Help F.A.Q. Support Forum Cooking Q & A Forum Kitchen Dictionary Measurements Convertor Contact Us Fine Print Terms of Service Privacy Policy About Us Jobs Add Recipes to Your Site Advertise Here © 1999-2006 Recipezaar 10.0.0.2 Page generated in 0.14 seconds 0.01,0.13, Page generated in 0.11 seconds 0.09,0.01,0.02,0.00, Page generated in 0.09 seconds 0.00,0.04,0.04,0.00,

Air Hawaiian

Faleomavaega Disappointed With Hawaiian Air May 9, 2003 FOR IMMEDIATE RELEASE WASHINGTON, D.C. CONGRESSMAN FALEOMAVAEGA EXPRESSESDISAPPOINTMENT WITH HAWAIIAN AIRLINES DECISION TO INCREASE FARES FOR AMERICANSAMOA Congressman Faleomavaegaannounced today that he is very displeased with the recent fare hikes forflights to and from American Samoa. The increases were announcedthree weeks ago with little warning to the residents and travel agenciesin the territory. The Congressman has written to the President andChief Operating Officer of Hawaiian Airlines, Mr. Mark Dunkerley, requestingan explanation. In early April I received a letterfrom a concerned constituent communicating that the fare hikes not onlywere substantial, but completely unanticipated, providing travel agentsand travelers little time to prepare for the transition. We havealso come to learn that Hawaiian Airlines, the only commercial passengerairlines operating between Pago Pago and Honolulu, raised fares only betweenHawaii and American Samoa, but not to any other destinations, the Congressmansaid. In mid April, Hawaiian Airlinesdrastically increased its fares to and from Pago Pago and Honolulu by atleast 26%. The new fares are now 16% higher than comparable routesfrom Apia to Honolulu on Polynesian Airlines, and 31% greater than faresbetween Papeete and Honolulu on Hawaiian. Furthermore, fares to otherU.S. destinations on Hawaiian have remained unchanged. While routes originating in Honoluluon Polynesian and Hawaiian Airlines admittedly have comparable fares atpresent, prices for tickets in the opposite direction, that is originatingfrom American Samoa, are significantly higher on Hawaiian compared to othercarriers operating in the South Pacific. These are the changes thatare affecting the residents of American Samoa who frequently travel toHawaii. I believe these changes are inexplicably unfair. The people of American Samoa deservean explanation, and I too expect Hawaiian Airlines to respond to my concernsregarding this issue. As the only commercial passenger airline operatingin American Samoa, Hawaiian Airlines should be cautious to prevent theimpression that they are behaving like a monopoly, the Congressman concluded. Home Press Releases -- Next                                                          Previous              Press Release List             

Honolulu in preparation for

Honolulu Weekly Honolulu Weekly Wednesday, January 18 - 24, 2006 Extreme Makeover A community fights to alter the Kakaako development plan Q&A: John Hope Franklin Amplified returns Dial M for Pizza Read it today! Pick up your FREE copy of the Weekly today and read this week's Diary, stories and reviews. Recent Cover Stories Spring Arts PERFORMING ARTS High performance Its a broad category, performing arts. Its highbrow classical music and lowbrow pub gigs, small dance troupes and large touring companies,... [ Read me ] 01-11-2006 The New Face of Hawaiian Music On stage is a calm, queenly young woman, wrapped in a black pareo. She stands on her bare feet, and in a plaintive, soulful voice,... [ Read me ] 01-04-2006 Snapshots The day after Thanksgiving I fly with four colleagues from Punahou School to the World Indigenous Peoples Conference on Education (WIPCE) in Hamilton, New Zealand.... 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Hawaiian Food

Traditional Foods The Settlement of Polynesia Part I The Settlement of Polynesia Part II The Spirit of `Ohana and the Polynesian Voyagers Provisions for Micronesian Voyage Provisions for Polynesian Voyages Traditional Foods and Preparation Plants Introduced to Hawaii Hawaii Proverbs Sin at Awarua Story History & Culture Traditional Foods and Their Preparation by Chad Baybayan The land and sea provided the Hawaiian with everything he needed to sustain himself. His diet helped him maintain a healthy, disease-free body. Today, it is our modern diet that produces many of the problems that ails Hawaiians. A dietary reform back to a traditional diet is the cure to some of the Native Hawaiian's health problems. Preserving food was essential to providing nourishment during a voyage. Drying and fermenting were the two techniques used in food preservation. Fresh foods were eaten at the start of the trip. Fishing along the way also supplemented food the voyagers brought with them. The Polynesians had to be excellent horticulturist also if they expected to survive once they got to land. Plants were transported as slips, cuttings, tubers and seedlings. The traditional diet is everything the doctor ordered for a long trip--compact, light, and nutritious. Here is what they brought: Plant Food--'ulu (breadfruit); niu (coconut, meat and drink); uhi (yam); 'uala (sweet potato); mai'a (banana); kalo (taro); kukui (candlenut); ko (sugar cane); hala (pandanus flour, paste) Animal Food--i'a (fish, dried and fresh); pua'a (pig); moa (chicken); 'ilio (dog) Preparing Foods for Voyaging by Paige Kawelo Barber, Moku Froiseth, and June Gutmanis Pepeie'e 'Ulu (Breadfruit and Coconut Cream)--Use the commercial variety of coconut cream or make your own by grating ripe coconut meat. Cover with warm water, let set, then squeeze through fine sieve. Liquid is coconut cream. Thoroughly mash very ripe 'ulu, mix in a great deal of coconut cream, wrap in ti leaves and cook thoroughly. Set oven at 350 degrees, bake until firm. Cool, slice and dry in sun so that a hard oily film forms on the surface. Kukui (Candlenut)--Remove outer husk and roast in barbecue pit over medium coals or in oven at 350 degrees for about one hour. Crack shell, remove nut, mash, add rock salt. Use as a flavoring in raw fish dishes. Oil of the nut serves as light fuel and body oil to prevent sunburn. Ki or Ti--Cut stalk two to four feet long. About the time the stalk starts to sprout new leaf buds, which will take about three months, cut the top of the stalk off. Wrap in green ti leaves and cook. Use the lowest temperature setting on your oven. Cook 24 hours. Dry. Limu (Seaweed)--Clean and wash well, set out to dry. Takes one to two days for drying. Reconstitute with water when ready to eat. Sea water is acceptable. Mai'a (Banana)--Select firm-ripe mai'a with slight green tinge remaining on skin. Peel and slice lengthwise into three or four strips. Arrange on drying rack; turn once a day. Dries between four and fourteen days depending on area; faster drying occurs in Makaha and slower drying in Manoa. Do not be concerned with the change of color of the mai'a during the process of drying. Mai'a is ready when consistency resembles dried apples. Ko (Sugar Cane)--Select mature cane which has not begun to 'sprout;' cut at base and bottom of leafy top. Wrap exposed ends to prevent cane from drying out. Store in cool, dry place. Cut off bark and cut again in stick-like pieces for eating. Niu (Coconut)--Life expectancy of fresh niu is quite good; the entire nut is useful as food, drink, and fuel. The a a niu (coconut cloth) is not used to wrap things. It substitutes for toilet paper; is not as rough when wet. 'Ulu (Breadfruit)--Select 'ulu which has reached the o o (mature) stage of ripeness, picking those still on the tree. 'ulu has reached the o'o stage when white sap appears on skin of fruit, and 'browning' of the skin can be seen. Bake for one-and-a-half hours, or steam for one hour. Let cool. Remove skin and seeds; mash into pulp. Spread on sheet of wax paper; place similar length of wax paper over 'ulu pulp. Using rolling pin or bottle, spread 'ulu out as you would when preparing dough for pie. Remove top wax paper. Place 'ulu on lower wax paper on drying rack; save the other piece of wax paper for later. When surface of 'ulu dries, turn entire sheet of 'ulu onto the first wax paper. Repeat until drying process is complete, turning once a day. 'Ulu assumes a deep reddish brown color when dried; takes four days in hot area to dry completely. Tuck in one end of dried 'ulu, and roll as you would a jelly roll. Wrap in plastic wrap. Hapu'u or ama'uma'u (Ferns)--Cook the butt ends of the fern stalk. Store when cool. The Hawaiians considered ki and hapu'u to be famine foods. When food was scarce, due to drought, these plants were eaten. I'a (Fish)--Immediately after catching, keep the fish cool and under cover. As soon as possible after catching, cut and salt fish for drying. Cut fish on one side of dorsal line through the head, leaving the belly line intact. If fish are large, cut through bones parallel to spinal column, and cut flesh to allow salt to penetrate. Spread open the cut fish, remove gills, viscera, and the coagulated blood along the spinal column and wash the cavity clean. Hawaiians in the past rubbed the exposed flesh on both cut sections with the blood. Slap the cut portion onto the salt which should be evenly distributed over the exposed flesh. The skin section need not be treated in this manner, as it will receive an adequate amount of salt when the fish is stacked in the container. Place the fish in a wide container with the salted portion down and stack in layers as evenly as possible. The fish in each layer should be laid vertically to those on the bottom layer. After all the fish have been salted, place container under cover and allow to stand overnight. The next morning wash salted fish thoroughly and soak in water for one or two hours. During this period the water should be changed two or three times. When salt can barely be tasted, fish is ready for drying. 'Uala (Sweet Potato) and Uhi (Yam)--Rinse and cook, preferably by steaming. Test for readiness by piercing with fork; do not overcook. Let stand to cool, then slice into l / 2 inch pieces; arrange on drying rack, turning once a day. Dries within three to four days. He'e (Octopus)--Keep freshly caught he'e cool and damp. Before drying, remove the ala ala (ink bags) and salt them for drying (usually to be used for other purposes although it is used as a flavoring ingredient when prepared for raw consumption). Pound the he'e thoroughly with approximately two handfuls of salt. Add more salt as it dissolves. Pound in an up-and-down motion, grasping the central or head portion and pounding it on the rest of the body and tentacles. After as much as seven hundred strokes and intermittent washing, the whole he'e becomes tender enough so that the flesh tears easily with a minimum of effort. The process of pounding in salt serves two purposes: (1) removing mucus and (2) tenderizing. After pounding and rinsing off the extraneous matter, hang up the he'e to dry for three or more days. Kalo (Taro)--Wash and cook thoroughly, preferably by boiling. Best to leave skin on while cooking, removing skin as soon as kalo is cooked and cool enough to handle. When dried after pounding, kalo is similar to hard-tack, especially if rolled out into thin layers or sliced. To prepare pa'i'ai, follow the above cooking instructions, wet board and pounder lightly with water. With even strokes, begin mashing kalo while still warm from cooking, producing a doughy mass. Lightly wet board and pounder to prevent sticking. Be careful not to use too much water; the less water the better. Be sure to mash thoroughly so you have a smooth, heavy poi. Fermentation of pa'i'ai acts as a preservative, as it does in regular poi. The process of fermentation is much slower in pa'i'ai.

Hawaii Volcano Observatory (

Hawaii Center for Volcanology [ home ][ about HCV ][ outside links ][ membership ][ site credits ][ photo gallery ] Hawaiian volcano info: [ General Geography ] [ Islands' Formation ] [ Active Volcanoes summary ] Hawaiian Volcano Pages: [ loihi ] [ kilauea ] [ mauna loa ] [ hualalai ] [ Waianae ] [ Mauna Kea ] The Hawaii Center for Volcanology is a cooperative effort of research and teaching scientists within Hawaii. HCV is located in Honolulu at the University of Hawaii at Manoa (which is ~200 miles from Hawaii Island, where the active Hawaiian volcanoes are situated). HCV member Institutions on the island of Hawaii are the University of Hawaii at Hilo and the USGS Hawaii Volcano Observatory ( HVO ).At the present time, HCV does not directly offer internships or take volunteers for research experience atthe active volcanoes. However, the USGS/HVO does have a volunteer program. The Pu`u `O`o eruption of Kilauea volcano celebrated it's 23rd Birthday on 3 Jan 2006. This site launched on on 11 June 1995 and had its 1,000,000th visitor in 2000 What's in a name? For those of you who were wondering, "Volcanology" involves the study of volcanoes and volcanic activity, such as at Kilauea volcano in Hawaii, which is depicted above. It does not involve the study of rubber (i.e., to "vulcanize" is to strengthen natural rubber by heating with sulfur) orthe study of aliens from the planet Vulcan (i.e., Mr. Spock) FOR    THE    HISTORY    BUFF An on line versionof the book "Life in Hawaii" , by Titus Coan. This book, first published in1882, describes the author's observations of active volcanism on the Big Island during the 19th century. It is being made available to users of this site by Edward Coan, Titus' great-great-grandson LEARN    MORE    ABOUT    HAWAIIAN    VOLCANOES This on-line National Geographic article is a good starting point for obtaining general info about the Hawaiian Islands in and it's volcanoes. An Ed HelperHonor Roll site. A Launch Point (LA Times Educational Websites)Awardee A Library Management journal Editor's Choice A BONUS.com Supersite for Kids Editor's Choice Recipient A PARADISE SELECT SITE award recipient A TOP TEN HOT SITE for the month of October 1996 SOEST Home Page This page is P1 Bobby Approved This page created and maintained by Ken Rubin ©, krubin@soest.hawaii.edu Other credits for this web site. Last page update on 7 Jan 2006