South Pacific Recipes

Steps:

• Cook rice according to package directions. Meanwhile, in a Dutch oven, heat 1 tablespoon margarine over medium-high heat. Whisk eggs until blended; pour into pan. Mixture should set immediately at edge. As eggs set, push cooked portions toward center, letting uncooked portions flow underneath. When eggs are thickened and no liquid egg remains, remove to a cutting board and chop., In same pan, heat 1 tablespoon margarine over medium-high heat. Add Spam and onion; cook and stir until Spam is lightly browned, 6-8 minutes. Add mixed vegetables, garlic and pepper; cook until heated through. Stir in cooked rice, soy sauce and remaining 1/2 cup margarine; cook and stir until margarine is melted. Gently stir in eggs. If desired, top with sliced green onion.

Steps:

• Season roast with salt and pepper and rub with minced garlic.
• Pan sear (on top of stove) roast about 3 minutes on each side.
• Place onion in bottom of crock-pot.
• Place roast on top of onion.
• Top roast with remaining ingredients, except Pineapple, cornstarch, and water.
• Mix water and cornstarch and pour onto top of all ingredients.
• Cover and cook on low for 8 hours.
• Add the can of pineapple and cook for another hour, or you can do like me and be lazy and throw the pineapple in with the other ingredients and cook it the whole time!

Steps:

• Add the gin and Galliano to a ice-filled highball glass; stir.
• Add in 7-UP until glass is about 3/4 full.
• Pour the blue curacao in gently and let it sink to the bottom of the glass.
• Give the glass a little shake.
• Serve with a straw.

Steps:

• Combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar in a medium bowl.
• Add shrimp and toss to coat, cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally. Drain well, reserving marinade.
• Heat oil in a large nonstick skillet over medium-high heat, add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
• Add tomato and spinach to the pan; cook, stirring, until the spinach starts to wilt, about 30 seconds.
• Add the reserved marinade; simmer until the sauce thickens slightly, about 2 minutes.
• Return the shrimp and any accumulated juices to the pan; heat through.
• Serve immediately.