Hawaiian Cherry Poppers Recipes

HAWAIIAN OPU (STOMACH) POPPER

Potato salad is a common staple at many gatherings in Hawaii. Often people will seek out the potato salad first before actually taking part in the actual meal. In this recipe, much effort is made to achieve maximum richness.

Provided by Food Network

Categories main-dish

Number Of Ingredients 11

Hawaiian Opu (Stomach) Popper image

Steps:

The macaroni, potatoes, peas, carrots, and hard-boiled eggs are all cooked separately and cooled to room temperature. All ingredients are all combined in the biggest pot or bowl available and mixed by hand to blend thoroughly. Additional salt may be added following this if it is not tasty enough. Finish off by placing the salad in a huge serving tray and sprinkling paprika over the top. Surround with cherry tomatoes.

Ingredients

1 dozen cherry tomatoes
1 gallon Kraft mayonnaise
2 pounds elbow macaroni, cooked until soft
1 cup lump crab meat
4 pounds new potatoes
1 cup sliced black olives
2 cups diced carrots, blanched
2 cups green peas, blanched
6 hard-boiled eggs, finely diced
2 tablespoons salt
1 tablespoon paprika (sweet)

HAWAIIAN CHERRY POPPERS

We got married in Maui and this drink reminds me of our wedding dinner at a luau there. I got this recipe from a friend of mine. Very tasty. I sometimes make this in a big pitcher so if you want more than one glass you'll have to do your math!

Provided by Dede22000

Categories Beverages

Time 4m

Yield 1 serving(s)

Number Of Ingredients 4

Hawaiian Cherry Poppers image

Steps:

Pour in glass over ice and mix well.
Garnish with cherry or fresh slice of pineapple.

Nutrition Facts : Calories 544.1, Fat 0.1, Sodium 11.7, Carbohydrate 20.8, Fiber 0.1, Sugar 18.8, Protein 0.3

Ingredients

1 1/2 ounces Mountain Dew soda
1 1/2 ounces pineapple juice
2 ounces coconut rum (use your favorite brand)
4 ounces cherry cola

CHERRY PEPPER POPPERS

Lacking the cult status of ripe summer tomatoes or the esoteric cachet of watermelon radishes and purslane, peppers may be one of the season's least celebrated vegetables. Though their charms are many, my favorite is their stuffable shape. The heat of the cherry pepper varies from fiery to mellow, though the riper red ones tend to be sweeter and none are as spicy as the jalapeño. Arrange them on a platter for the cocktail hour. They are supple and jewel-like, and incredibly easy to make.

Provided by Melissa Clark

Categories finger foods, appetizer

Time 12h10m

Yield 4 to 6 servings

Number Of Ingredients 10

Cherry Pepper Poppers image

Steps:

Using a paring knife, trim tops off peppers and cut out their centers, including seeds and veins.
In a quart jar (or one just large enough to hold the peppers), combine vinegars and salt, and stir well to dissolve salt. Add oil, herbs and garlic.
Cut cheese into cubes just large enough to fit into peppers. Wrap cheese cubes in prosciutto and stuff into peppers. Drop stuffed peppers into jar. If dressing does not cover peppers, top off with more oil. Cover jar, shake well and refrigerate overnight before serving. Poppers will last about a week in refrigerator.

Nutrition Facts : @context http, Calories 564, UnsaturatedFat 35 grams, Carbohydrate 9 grams, Fat 50 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 1371 milligrams, Sugar 5 grams

Ingredients

12 cherry peppers, a mix of red and green is nice
2 tablespoons balsamic vinegar
2 tablespoons red or white wine vinegar
1 teaspoon kosher salt
1 cup extra virgin olive oil, more if needed
2 sprigs basil
2 sprigs rosemary
2 garlic cloves, smashed
1/2 pound cheese such as provolone, fresh mozzarella or Gorgonzola, or a combination
1/2 pound thinly sliced prosciutto

CHERRY PEPPER POPPERS

I found this recipe on another web site and boy, is it ever good. I love these little bites of dynamite! The cheese does neutralize some of the fire, but not a lot! Bake time is chill time.

Provided by mandabears

Categories Peppers

Time P5DT10m

Yield 12 pepper poppers

Number Of Ingredients 5

Cherry Pepper Poppers image

Steps:

Slice the tops off of the cherry peppers and carefully remove the seeds.
Keep the peppers whole.
Wrap a cube of the cheese with procuitto and stuff it into the pepper.
If there is still room in the pepper, stuff in more proscuitto.
Repeat with remaining peppers.
Place all of the peppers into a jar.
A 1 quart jar usually works.
Sprinkle salt over peppers.
Pour in olive oil to cover all of the peppers.
Cover and let sit on counter top for 1 hour, then refrigerate.
I usually let them chill for at least 5 days.

Nutrition Facts : Calories 226.9, Fat 22, SaturatedFat 4.9, Cholesterol 9.8, Sodium 322.4, Carbohydrate 4.3, Fiber 0.7, Sugar 2.5, Protein 4.5

Ingredients

12 fresh cherry peppers
1 cup extra virgin olive oil
6 ounces provolone cheese, cubed
6 ounces prosciutto, thinly sliced
1 teaspoon salt

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Hawaiian Cherry Poppers Recipes

HAWAIIAN OPU (STOMACH) POPPER

Potato salad is a common staple at many gatherings in Hawaii. Often people will seek out the potato salad first before actually taking part in the actual meal. In this recipe, much effort is made to achieve maximum richness.

HAWAIIAN CHERRY POPPERS

We got married in Maui and this drink reminds me of our wedding dinner at a luau there. I got this recipe from a friend of mine. Very tasty. I sometimes make this in a big pitcher so if you want more than one glass you'll have to do your math!

CHERRY PEPPER POPPERS

CHERRY PEPPER POPPERS

I found this recipe on another web site and boy, is it ever good. I love these little bites of dynamite! The cheese does neutralize some of the fire, but not a lot! Bake time is chill time.

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