1 Cup water 2/3 Cup sugar 1/2 Cup walnuts 4 Egg whites 2/3 Cup mochiko flour 1/4 Cup mayonnaise 1 Pound large shrimp, peeled and deveined 2 Tablespoons RFC Hawaiian Tropical Honey 1 Tablespoon canned sweetened condensed milk 1 Cup vegetable oil for frying Stir together water and sugar in
1 Jar RFC Mango Butter Spread 1/2 Cup Shortening (white) 1 Teaspoon vanilla extract 4 Cups powdered sugar, sifted 2 Teaspoons milk Cream butter and shortening Add vanilla and stir well Add 1 cup of powdered sugar Blend well and repeat until 4 cups added Add milk and blend well
2.75 Cups all purpose flour 1 Teaspoon salt 2 Jars of RFC Mango Butter Spread 1.75 Cup white sugar 2 Eggs 1.50 Teaspoons vanilla extract 1.25 Cups milk 2.50 Teaspoons baking powder Preheat Oven to 350 degrees Grease and flour a 13×9 cake pan Mix sugar, butter, eggs, and vanilla
4 skinless, boneless chicken breast halves 3/4 cup Hawaiian Ohia Lehua Honey 1/2 cup mustard 4 slices bacon, cut in half 1 cup shredded mozzarella cheese 1. Preheat oven 375 degrees. 2. Place chicken in baking dish. 3. Drizzle with honey and mustard. 4. Bake for 25 minutes and remove.
2 6 oz slabs of salmon 1 jar of RFC Lilikoi Butter Spread 1/2 cup chopped macadamia nuts 1. Preheat oven to 350 degrees. 2. Cut a large piece of aluminum foil. 3. Place the two slabs of salmon over it. 4. Scoop 2T of butter over each slab. 5.
2 tablespoons oil 1 tablespoon red pepper flakes 1 teaspoon chopped garlic 1/4 onion, chopped 1 teaspoon ground ginger 2 teaspoons RFC Hawaiian Tropical Honey 1 pound medium shrimp, peeled and deveined 1/2 teaspoon salt and pepper 1. Heat oil in skillet over medium heat. 2. Add red pepper flakes