Polynesian Dressing Recipes

HAWAIIAN SWEET ROLL STUFFING

Steps:

• Preheat the oven to 350 degrees F. Spread the softened butter in a medium baking dish or gratin dish.
• Toss the cubed bread with 2 tablespoons olive oil and the Italian seasoning in a large bowl. Transfer to a baking sheet and bake until crispy, about 10 minutes.
• Heat a large pan over medium-high heat. Add the remaining 2 tablespoons olive oil and the sausage. Cook the sausage, stirring and breaking up the meat, until brown, 8 to 10 minutes. Turn the heat to medium and add the onion, carrots and celery and cook until the vegetables are tender, 6 to 8 minutes. Add the garlic and cook for 1 minute, then add the rosemary and sage and cook for 1 more minute. Season with salt and pepper.
• Combine the toasted bread, sausage, vegetable mixture and raisins in a large bowl. Combine the stock and egg in a medium bowl and whisk until well blended. Add the stock mixture to the bread mixture and fold together.
• Transfer the stuffing to the prepared baking dish and bake until the top is crispy and hot through the center, 35 to 45 minutes.

CHICK-FIL-A POLYNESIAN SAUCE

Steps:

• Whisk together all the ingredients. Store any unused portion in a jar or airtight container for up to 3 weeks.

COPYCAT POLYNESIAN SAUCE

Steps:

• Whisk Catalina dressing, honey, and vinegar together.

POLYNESIAN DRESSING

Steps:

• Combine all ingredients in a jar & shake well to combine.

POLYNESIAN SALAD

Steps:

• In a large bowl, mix peas, rice, shrimp, celery and green onion.
• Mix all the dressing ingredients together and mix well.
• When ready to serve pour over salad and add chow mein noodles.
• toss lightly.
• Both can be prepared day before.

SPICY POLYNESIAN WRAP

Steps:

• Place the chicken and coconut milk in a bowl, and marinate in the refrigerator 1 hour.
• In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
• In a small bowl, mix the flour, curry powder, and garlic salt. Drain the chicken, and discard marinade. Dredge chicken in the flour mixture to coat.
• Heat the oil in a skillet over medium heat, and cook the coated chicken strips 5 minutes per side, or until golden brown and juices run clear. Squeeze lime juice over chicken, and discard limes.
• On each tortilla, place equal amounts of rice, chicken, coconut, and green onions. Wrap burrito style.

TAHINI DRESSING

Steps:

• Place all ingredients in a blender; cover and process until blended.

PAPAYA SEED DRESSING

Steps:

• In a blender or food processor blend the sugar, the salt, the mustard, and the vinegar until the mixture is smooth. With the motor running add the oil in a stream and blend the dressing until it is emulsified. Add the onion and the reserved papaya seeds and blend the dressing until the papaya seeds are the consistency of ground pepper. The dressing keeps, covered and chilled, for 2 weeks.