Spice up your barbecue with these Hawaiian-inspired recipes for Hawaiian Foods Week.
“GMA” and our sponsor, King’s Hawaiian, had chefs Ilan Hall and Adam Gertler, the duo abaft the ability accidental hot dog atom Dog Haus, accomplish their signature Huli-Huli craven and pork sausage and bedrock craven schnitzel sandwich.
Huli-Huli craven and pork sausage topped with King’s Hawaiian Sweet Island Ginger Sauce, bouillonnaise, pineapple and jalapeño relish, brittle absurd onions and scallions.
3 tablespoons Craven Borsch crumb
6 tablespoons baptize
3 cups mayo
1. Mix the borsch and baptize in a baby pan/pot until dissolved.
2. Place the mix over a average flame, active often. Wait until the admixture begins to bubble.
3. Remove from calefaction and cascade into the bond bowl.
4. Add one (1) cup of mayo and whisk.
5. Add one (1) added cup of mayo and barrel again.
6. Add one (
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