Chefs Secret Vault - Polynesian Cuisine: Natures Fruits, Veggies & Seafood

Natures Fruits, Veggies & Seafood Chefs Secret Vault Smashwords Edition Copyright 2010 Chefs Secret Vault This e-book is licensed for your personalenjoyment only. This e-book may not be re-sold or given away toother people. If you would like to share this book with anotherperson, please purchase an additional copy for each person youshare it with. If you're reading this book and did not purchase it,or it was not purchased for your use only, then you should returnto Smashwords.com and purchase your own copy. Thank you for respecting the hard work ofthis author Welcome... When Cheryl and Les founded ChefsSecret Vault, their concept was simple; with todays lifestyle morepeople are choosing to dine at home.

Our objective is to providebudget friendly dining, item specific cookbooks (such asAppetizers, Soups, Desserts, Entrees, Everything in Between, andSurprises along the way) at the lowest possible cost. We handselect 20 Best of the Best scrumptious Chefs Secret Vault friendlyrecipes for your dining pleasure. Our goal is for you, your family,and friends to join around the table, experience some deliciousfood, share in some great conversation, and just enjoy themoment. Chefs Secret Vault We at Chefs Secret Vault enjoy creating ourthemed cookbooks just for you. We welcome any thoughts or commentsyou may have and also any idea/ideas you may have for a futurecookbook. (If we choose your idea You will be credited in thebook, plus receive a complimentary Pre-Published Edition).

Alsowhen sending us your comments please include your emailaddress. Cheryl and Les Chefs Secret Vault Table of Contents

The authors and publisher of this e-book andthe accompanying materials have used their best efforts inpreparing this e-book. The author and publisher make norepresentation or warranties with respect to the accuracy,applicability, fitness, or completeness of the contents of thise-book. The information contained in this e-book is strictly foreducational purposes. Therefore, if you wish to apply ideascontained in this e-book, you are taking full responsibility foryour actions. The author and publisher disclaim anywarranties (express or implied), merchantability, or fitness forany particular purpose.

The author and publisher shall in no eventbe held liable to any party for any direct, indirect, punitive,special, incidental or other consequential damages arising directlyor indirectly from any use of this material, which is provided asis, and without warranties. As always, the advice of a competent legal,tax, accounting, medical or other appropriate professional shouldbe sought. The author and publisher do not warrant theperformance, effectiveness or applicability of any sites listed orlinked to in this e-book. All links are for information purposes onlyand are not warranted for content, accuracy or any other implied orexplicit purpose.

Hopefully, this will provide some usefulinformation about various kitchen measurements. Not all tablespoonsare the same.

The British tablespoon is 17.7 ml while the Americantablespoon is 14.2 ml. The Australian tablespoon is 20 ml and inmost Canadian recipes the tablespoon is 15 ml. In British,Australian and often Canadian recipes, the Imperial pint is usedwhich is 20 fluid ounces but American and sometimes Canadianrecipes use the American pint of 16 fluid ounces. Always rememberto double check your recipe. There is a big difference betweenFluid Ounces which is a volume measurement and Dry Ounces which isa weight measurement. Liquid or Volume Measures (approximate) 1 teaspoon = 1/3 tablespoon = 5 ml 1 tablespoon = 1/2 fluid ounce = 3 teaspoons= 15 ml = 15 cc 2 tablespoons = 1 fluid ounce = 1/8 cup = 6teaspoons = 30 ml = 30 cc 1/4 cup = 2 fluid ounces = 4 tablespoons = 59ml 1/3 cup = 2 2/3 fluid ounces = 5 tablespoons& 1 teaspoon = 79 ml 1/2 cup = 4 fluid ounces = 8 tablespoons =118 ml 2/3 cup = 5 1/3 fluid ounces = 10 tablespoons& 2 teaspoons = 158 ml 3/4 cup = 6 fluid ounces = 12 tablespoons =177 ml 7/8 cup = 7 fluid ounces = 14 tablespoons =207 ml 1 cup = 8 fluid ounces/ 1/2 pint = 16tablespoons = 237 ml 2 cups = 16 fluid ounces/ 1 pint = 32tablespoons = 473 ml 4 cups = 32 fluid ounces = 1 quart = 946ml 1 pint = 16 fluid ounces/ 1 pint = 32tablespoons = 473 ml 2 pints = 32 fluid ounces = 1 quart = 946 ml= 0.946 liters 8 pints = 1 gallon/ 128 fluid ounces = 4quarts = 3785 ml = 3.78 liters 4 quarts = 1 gallon/128 fluid ounces = 1gallon = 3785 ml = 3.78 liters 1 liter = 1.057 quarts = 1000 ml 128 fluid ounces = 1 gallon = 4 quarts = 3785ml = 3.78 liters Dry or Weight Measurements (approximate) 1 ounce = 30 grams (28.35 g) 2 ounces = 55 grams 3 ounces = 85 grams 4 ounces = 1/4 pound = 125 grams 8 ounces = 1/2 pound = 240 grams 12 ounces = 3/4 pound = 375 grams 16 ounces = 1 pound = 454 grams 32 ounces = 2 pounds = 907 grams 1 kilogram = 2.2 pounds/ 35.2 ounces = 1000gram Ingredients 6-8 ripe bananas, peeled and cut intochunks 1/2 cup brown sugar 1 cup arrowroot or cornstarch 2 teaspoons vanilla 1 cup coconut cream Directions Preheat oven to 375F.

Puree the bananas ina blender or food processor. It should yield 4 cups. Mix the brown sugarand arrowroot or cornstarch together Add in the vanilla and combine with thebananas and process well. There should not be any lumps of starch. Adjust the sugar to your liking. Pour the mix in a buttered 2-quart bakingdish Bake for 30-45 minutes, or until the puddingis firm and bubbling.

Remove from oven and allow to cool. Cover with plastic wrap and refrigerateuntil well chilled Once chilled, cut into cubes and place theminto a large serving bowl or in individual bowls. Top with a dollop of coconut cream and alittle more brown sugar and serve. Ingredients 20 ounces crushed pineapple 2 (10 3/4 ounce) cans cream of celerysoup 10 ounces herb stuffing mix (or anysize) 1/4 cup finely chopped green bell pepper 2 tablespoons melted butter 4-5 lbs pork loin roast 1/4 teaspoon ginger Directions Preheat oven to 325. Place roast fat side up on cuttingboard. Slice into 1 inch thick slices, making sureyou don't go all the way through.

Drain pineapple, reserving juice Combine 3/4 cup of pineapple, 1 can of soup,stuffing mix, green pepper, and butter. Mix well. Spoon stuffing between slices of pork Tie roast tight with cooking twine. (Notabsolutely necessary to tie.). Place roast on rack in shallow pan, fat sideup. Cover with foil and bake at 325 for 1-1/2hours Uncover and bake for 1 to 1 1/2 hours moreuntil meat is cooked has reached an internal temperature of 160 Meanwhile, combine remaining can of soup,1/4 cup of reserved pineapple juice, 2 T pan drippings andginger.

Heat through and serve with pork. Ingredients 1 toast, of your choice 1 fair amount coconut oil Directions Make sure that the toast is toast, notbread, by putting it in the toaster before you put the coconut oilon it. Spread coconut oil on the toast. S erve warm (or just eat). Ingredients 4 eggs 1 cup caster sugar 100 g unsalted butter, softened 100 g slivered almonds 1 cup desiccated coconut 2 tablespoons lemon rind 2 tablespoons orange rind 1/2 cup lemon juice 1/2 cup orange juice 1 cup coconut milk 1/2 cup plain flour, sifted Directions Preheat oven to 180 degrees. Place the eggs, sugar, butter, almonds,coconut, lemon and orange rind and juice, coconut milk and flour ina food processor or blender and mix until well combined.

It should be reasonably runny. Pour into a buttered 28cm pie plate. Bake for 1 hour until lightly browned. Set aside to cool. Serve with cream, yoghurt or ice-cream, warmor chilled. Ingredients 4 cups cooked basmati rice 4 boneless skinless chicken breasts 2 tablespoons vegetable oil 1 (12 ounce) can light coconut milk 1 (8 ounce) jar curry sauce 2 tablespoons curry powder 1 tablespoon chicken bouillon granule 2 tablespoons tomato paste 1/2 cup pineapple chunk 1/2 cup diced tomato (optional) 1/2 cup unsweetened dried shreddedcoconut 1/2 cup peanuts 1/2 cup sliced banana (optional) Directions Cook rice according to directions.

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