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Macadamia Nut Basil Pesto

1 cup fresh Basil Leaves
3 tablespoons Macadamia Nut Bits
3 tablespoons grated Parmesan Cheese
3 Cloves Garlic
4 tablespoons Olive Oil

In a food processor, add basil leaves, macadamia nuts, parmesan cheese and garlic.  Slowly add olive oil until a smooth paste is formed.

Marinate vegetables in olive oil, shoyu, salt, and garlic.
Boil pasta in water and drain.
Grill vegetables and cut to desired portions.  In a large bowl, mix pasta, chopped grilled vegetables, and macadamia nut basil pesto sauce to taste. 


Rosemary-Garlic Olive Oil Sweet Bread

Fresh Rosemary
Garlic, finely diced
Hawaiian Salt
Olive Oil

Combine all ingredients.
Spread mixture on slices of sweet bread and sprinkle lightly with Hawaiian salt.  Wrap in foil and place on hot grill, turning several times until heated well.


Barbecue Ribs

3 to 4 slabs of ribs

Barbecue Sauce:
1 bottle Ketchup  (32 oz.)
Three fourth cup Canola Oil  (3/4)
One half cup White Vinegar   (1/2)
4 tablespoons Brown Sugar
1 teaspoon Worcestershire Sauce
One half  (1/2) – 1 teaspoon Liquid Smoke
One half cup Shoyu

Combine all ingredients in a large mixing bowl.  Whisk until well blended. 
Boil ribs for at least 1 and a half hours on medium heat until it looks soft, but not where it would tear apart when handling.  Place ribs in sauce to coat well.  Cook over grill or broil in oven.  Slice ribs and serve.