Hulasteaks Recipes

EASY BAKED HAM STEAKS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix water, brown sugar, Worcestershire sauce, and cloves in a baking dish. Arrange ham steaks in baking dish, coating with sugar mixture. Add more water as needed to cover ham.
• Bake in preheated oven until ham is tender, 35 to 45 minutes.

HULA STEAKS

Steps:

• Combine ginger, garlic, brandy, soy sauce, and brown sugar in a shallow dish or zip lock bag.
• Add meat and marinate for 1 hour or up to 8 hours turning occasionally.
• Grill or broil steaks to desired doneness (6-8 minutes per side for medium-rare).

HAMBURGER STEAKS WITH ONION AND MUSHROOM GRAVY

Steps:

• For the hamburger steaks: Whisk together the mustard, smoked paprika, egg, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium mixing bowl. Mix in the ground beef and breadcrumbs by hand, then form into 4 oval patties, about 1/2 inch thick.
• Set a large nonstick pan over medium-high heat and add the oil. Add the patties and brown on both sides, about 3 minutes per side. Transfer the patties to a plate; set aside.
• For the onion and mushroom gravy: Turn the heat down to medium and add the mushrooms and thyme. Cook until the mushrooms release their liquid and are browned, about 8 minutes. (The mushrooms might seem dry at first, but will eventually release liquid and add moisture to the pan.) Transfer the mushrooms to a plate; set aside.
• Melt the butter in the pan, add the onions and garlic and cook until translucent and lightly golden, about 10 minutes. Sprinkle in the flour and cook, stirring, until the butter and liquid are absorbed, about 1 minute. Pour the broth and Worcestershire into the pan and stir until the flour is dissolved.
• Turn the heat to high and bring to a boil. Stir the mushrooms back into the pan and nestle in the beef patties. Cover with a lid and reduce the heat to medium low. Let simmer until the sauce has thickened and a thermometer inserted into the patties registers 165 degrees F, about 10 minutes.
• Turn the patties over a few times to coat in the sauce. Season with salt and pepper and top with the parsley.

HAYSTACKS

Steps:

• Melt the butterscotch chips in a double boiler over simmering water.
• In a medium bowl, combine the melted butterscotch and peanut butter. Add noodles and peanuts and mix well. Drop the batter by the heaped tablespoon onto waxed paper and refrigerate until cool and set, about 20 minutes.

HAM STEAKS

Steps:

• Spray a large nonstick skillet with cooking spray.
• Cook ham steak in skillet over medium heat for 3 minutes per side, or until golden brown.
• Remove ham from skillet and keep warm.
• Squeeze lemon over pan, scraping up brown bits from the bottom of the pan.
• Add butter to pan.
• Once butter is melted, add garlic, parsley and tomatoes.
• Cook over medium heat for approximately 5 minutes, or until tomatoes soften and begin to lose their shape.
• Spoon sauce over ham steak and serve immediately.

HULA PIE RECIPE BY TASTY

Steps:

• Make the crust: Add the chocolate sandwich cookies to a food processor and process into fine crumbs.
• Add 2 tablespoons of butter to a medium microwave-safe bowl. Microwave until melted, about 30 seconds.
• Add the cookie crumbs to the melted butter and stir until well combined.
• Transfer the cookie crumb mixture to a 9-inch pie pan and use a flat-bottomed measuring cup to pack tightly against the bottom and sides of the pan. Freeze overnight.
• Make the ice cream dome: Remove the ice cream from the freezer and let soften for 5-10 minutes. Transfer the ice cream to a large bowl and stir until it reaches a thick, frozen yogurt consistency. Add ½ cup of the macadamia nuts and mix until well combined.
• Line an 8-inch bowl with plastic wrap and grease with nonstick spray.
• Scoop the ice cream into the prepared bowl and smooth the top. Cover and freeze overnight.
• Remove the ice cream dome and chocolate cookie crust from the freezer. Unwrap the bowl with the ice cream and carefully place upside-down over the crust. Remove the bowl and plastic wrap. Freeze again while you make the fudge sauce.
• In a small saucepan, combine the remaining 2 tablespoons butter, ⅔ cup cream, the corn syrup, brown sugar, cocoa powder, and salt. Bring to simmer over medium heat and cook for 3-5 minutes, stirring constantly, until the butter melts and the mixture is smooth. Remove the pan from the heat and add the chocolate chips and vanilla. Stir to melt the chocolate chips. Chill the fudge sauce in the refrigerator for 60 minutes before using.
• Spread about 1 cup of the cooled fudge sauce over the ice cream dome. Freeze again until the fudge is firm, 30 minutes.
• Make the whipped cream: Add the remaining cup of heavy cream and the powdered sugar to a large bowl. Whip with an electric hand mixer on high speed until medium-stiff peaks form, about 1 minute.
• Remove the pie from the freezer and cut into 6 slices. Garnish each slice with whipped cream and the remaining macadamia nuts.
• Enjoy!