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Easy Oven Rice for a Crowd

Easy Oven Rice for a Crowd

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New fool-proof Rice Method for a Crowd or Your Family!

This. Is. Amazing!  What started out as research on how to cook rice for a large group, has turned into my all-time favorite way to cook rice – – – in the oven!   Who knew?

Not me.  Rice has always been my nemesis.  Back when I used to cook it on the stove, it was almost always likely to burn – or at the very least stick on the bottom.   If I was planning on it as part of a meal (meaning I couldn’t keep an eagle eye on it), then I frequently ended up sneaking over to the sink to try and scrape out the non-burned part – hoping my guests wouldn’t notice.

Easiest Way Ever to Cook Rice

Well no more!  This oven method is VERY EASY.   It’s also VERY FORGIVING.  We just finished teaching 17 teenage boys how to cook a Chinese Dinner (a FANTASTIC youth activity – I’ll do a post soon on it) and this rice was the star of the show.   I tasked one of the young men with measuring the rice and another with measuring the boiling water.  They came to me when they finished, and I said “Great!  So we have 12 cups of rice in there, right?”  The sheepish response was, “Yes?”  followed closely by “uh, well maybe…”   concluding with, “um, well actually, we’re not really sure.  We got interrupted and lost count.”  Feigning WAY more confidence than I felt (a very important skill when cooking for large groups), I brightly said, “No problem!  It will be JUST fine!” and into the oven (with a prayer) it went.

Twenty minutes later we (all) checked it and while it was still a bit soupy, it looked well on its way to being done.  I told them (with plenty of made-up chief-ish authority) to give it exactly 3 more minutes and when we (all) checked it again…

… it was perfect.

You really need this easy rice cooking method in your life.  P. S. It works just as beautifully for 4 servings as it does for rice for a large group of 50.

Cook Rice for a Crowd of 50 – Easiest way ever!

Cooking rice for a large group has never been easier.  Believe it or not, it’s of the easiest recipes you can make for a large group! I just used this method last week when I was serving 200+ people at our church’s Youth Conference.  It turned out beautiful.  You’ll really appreciate that it can cook un-attended in the oven while you’re busy preparing the main dishes.  Even better, you can basically add any spices or veggies you want and it still cooks perfectly!  You’re going to love it.  The trick is to cover it tightly with foil and don’t peak until the timer goes off.  If it’s not quite done, simply keep checking every 3 – 4 minutes – and then fluff thoroughly to prevent gumminess.

Holds Beautifully!

This rice easily stays warm when cooked in large batches of 50 for 30 minutes if you keep the foil lightly draped over the top to let the steam out but keep the heat in.  Mine was still warm enough to serve 45 minutes later.

Pin for Later

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Or Make Now

Family Size

5 from 4 votes
Rice for a Crowd
Oven Baked Rice, perfect every time
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Make perfect rice every time in just 30 minutes with this easy and proven recipe to cook rice in the oven. 

Servings: 4 (4 1/2 cups cooked rice) 

(NOTE: 1 cup uncooked rice = 3 cups cooked rice)

Course: Side Dish
Cuisine: American, Chinese
Author: Betsy Edwards
Ingredients
  • 1 1/3 cups long grain rice
  • 2 1/3 cups water
  • 1 1/2 tablespoons butter
  • 1 teaspoon table salt
  • Aluminum foil
Instructions
  1. Preheat oven to 375° F.

  2. Place 2 1/3 cups water, 1 1/2 tablespoons of butter, and 1 teaspoon of salt in a microwave safe bowl and heat in the microwave till boiling.  Or heat on the stove top in a pan.

  3. While water is heating place 1 and 1/3 cups white long grain rice in an oven safe pan or dish.
  4. Add the boiling water to rice. Mix well and quickly cover tightly with a piece of foil.
  5. Bake 23-25 minutes until the rice is tender and all the liquid is absorbed. If it's not done, bake for another 2 to 4 minutes.
  6. Fluff rice with a fork to let the steam out before serving. If you don't fluff it, the rice will continue to cook and become mushy and gummy. (If making Fried Rice, spread hot rice evenly on a large tray to cool.)
Recipe Notes

Use the hottest water you can easily get. If you have a bowl which is both microwave and oven safe, heat water, salt and butter in that bowl, then add in pre-measured rice to water once boiling – just be careful.

If your baking dish also has a lid, put the lid on top of the foil. But even if you have a lid, you still need to use the aluminum foil.

If you want to cook brown rice, it takes longer. Plan on about 1 hour.

Cook at 350°F in a convection oven.

Large Group

 

5 from 2 votes
Rice for a Crowd
Oven Baked Rice, Perfect every Time – for 50
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Make perfect rice every time in just 30 minutes with this easy and proven recipe to cook rice in the oven. 

Servings: 50 (36 cups cooked rice – ¾ cup each)
(NOTE: 12 cups uncooked rice = 36 cups cooked rice)

Course: Side Dish
Cuisine: American, Chinese, Cooking for a Crowd, Japanese, Mexican
Servings: 50 servings
Author: Betsy Edwards
Ingredients
  • 12 cups long grain rice (this is 5.25 pounds)
  • 5 quarts water (5 quarts is 20 cups)
  • 3 sticks butter
  • 2 tablespoons table salt
Special Equipment
  • Aluminum foil
  • 1 large disposable aluminum pan (roughly 20" x 13" x 3")
  • 1 large flat baking sheet
Instructions
  1. Preheat oven to 375° F.

  2. Place 5 quarts water, 3 sticks butter, and 2 tablespoons salt in a pot on the stove top and heat until boiling.
  3. While water is heating place 12 cups white long grain rice in a large disposable aluminum pan. Set pan on a flat baking sheet to make transporting into and out of the oven easier.
  4. Add the boiling water to rice. Mix well and quickly cover tightly with a large piece of foil.
  5. Bake 40-45 minutes until the rice is tender but not mushy and all the liquid should be absorbed. If it's not done, bake for another 2 to 6 minutes.

  6. Fluff it with a fork to let the steam out and serve. If you don't fluff, the rice may continue to cook and become mushy.
MAKE AHEAD NOTE:
  1. Once fluffed, if the aluminum foil cover is loosely placed over the rice, it will easily stay warm for up to 30 minutes.

Recipe Notes

Use 350°F if cooking in a convection oven).

Looking for more fantastic Breakfasts for a Crowd?

There are many excellent choices on my Breakfast for a Crowd page here.  It’s got a wide selection of large group breakfast recipes. Including this one:

Tater Tot Breakfast Casserole for a Crowd

Here’s some other fantastic recipes if you’re cooking breakfast.

Butter Pecan French Toast Breakfast Casserole

Looking for an over-the-top delicious breakfast for your family this holiday season? This wonderful overnight Butter Pecan French Toast Casserole won’t fail to delight. Nestled in between the velvety pieces of cream-soaked bread are bits of buttery, suger-y crunchy pecans. Heaven!

Tater Tot Breakfast Casserole for a Crowd

You’ll love this Delicious Easy Make Ahead Breakfast Casserole. They don’t get any quicker or easier than this! The great thing about this dish is that it comes together easily in 20 minutes night before and is simply the best Breakfast Casserole I’ve ever had. It’s the perfect Breakfast Casserole for your Crowd this holiday season. I’ve also included a smaller version which serves 12.

Breakfast Pizza for a Crowd

Who doesn’t love pizza for breakfast? This Meat Lovers Breakfast Pizzas really delivers. It re-heats well too, making a great morning for everyone!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Easy Cooler Corn on the Cob for a Crowd

Easy Cooler Corn on the Cob for a Crowd

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Easy Cooler Corn for a Crowd

Want to know the easiest way to serve corn on the cob to 50 or 100 or even 300 plus?
Just cook it in a cooler.
Cooler Corn is the simplest method I’ve found to cook corn for a crowd.  I’ve used it at Girls Camp, serving over 250, Youth Conference, serving 230 and anytime I need corn on the cob for a large group – this is my ‘go to’ recipe of choice.   It will become yours too!

It’s Incredibly Easy.

Here’s Everything you need to Know:

 

The Corn

You can use this approach with any amount of corn up to 400 half ears or 200 full ears.  Just make sure you don’t fill the cooler more than 3/4 full with corn – otherwise there isn’t enough room left over to add sufficient water to effectively cook it.   I generally break or cut the corn in half after shucking it so that 1 ear serves 2 guests (actually, I generally have someone ELSE break or cut the corn in half after THEY get done shucking it).   You’ll find a half ear is more than enough with your additional menu items.

 

The Coolers

You can fit up to 350 half ears of corn or 175 full ears in two 150 quart coolers.  400 half ears or 200 full ears will easily fit into two 165 quart coolers.

 

The Process

  • Husk the corn, then if desired, break the ears in half.    NOTE: This is a great job for the youth in the group.  (Just sayin’)   Alternatively if you’re working with smaller batches, America’s Test Kitchen published a suggestion that works beautifully.  Simply cut off the stalk end of the corn a couple inches from the bottom, leaving the husk intact.  Microwave 1 ear for 2-3 minutes (2 ears for 4-5 minutes).  Remove the corn from the microwave, all you need to do is hold the top of the husk (the un-cut end) and shake.  The corn will slide right out.  (If not, give it another 30 seconds.
  • Up to 3 hours before serving, and at least 1 hour, start water boiling.
  • You’ll need about 100 quarts of water (50 quarts per cooler) for two 150 quart coolers.
  • Divide the cobs evenly between your coolers.
  • Pour the boiling water into coolers with corn.
  • Close cooler lid and don’t open it for at least 30 minutes, or until time to serve.
Your corn will take about 30 minutes to cook.  It will stay warm in cooler for up to 3 hours as long as you don’t open the lid.

Serving Suggestions

You can serve directly out of the cooler(s) or place the corn in a large disposable aluminum pan, covered with aluminum foil.   Ether plan to have bowls of melted butter with brushes on the serving table, or pick up individual butter pats and serve with the corn.

Pin for Later

Tropical Summer Salad

Or Make Now

Here’s another delicious Corn Dish you’ll enjoy:

Mexican Street Corn Casserole

This fabulous casserole combines all the flavor of Mexican Street Corn without all the mess.  It’s a real treat around our home.

Here’s some other great Large Group recipes.

Dutch Oven Peach Cobbler

This lovely summer dessert combines sweet juicy peaches with a crunchy, buttery, golden brown cobbler. I served this at our Young Men and Young Women Church Camp, but it’s just as perfect for your family’s summer dinner cooked in the oven!

Marvelous Meatball Sandwiches

Want a wonderful ooey-gooey, saucy, savory Freezer Meal Sandwich Recipe? These little meatballs are baked in the oven, heated with a great time-saving spaghetti sauce, and place on a crunchy hoagie roll slathered with garlic butter and melty Provolone cheese! And you have a Fan-‘freakin’-tastic sandwich (to quote Jeff).

Easy Oven Rice for a Crowd

Don’t miss this one! Now you can make perfect rice EVERY TIME in just 30 minutes with this easy and proven recipe to cook rice in the oven. You’ll want to add this to your recipe box for sure.

Butter Pecan French Toast Breakfast Casserole

Looking for an over-the-top delicious breakfast for your family this holiday season? This wonderful overnight Butter Pecan French Toast Casserole won’t fail to delight. Nestled in between the velvety pieces of cream-soaked bread are bits of buttery, suger-y crunchy pecans. Heaven!

Tater Tot Breakfast Casserole for a Crowd

You’ll love this Delicious Easy Make Ahead Breakfast Casserole. They don’t get any quicker or easier than this! The great thing about this dish is that it comes together easily in 20 minutes night before and is simply the best Breakfast Casserole I’ve ever had. It’s the perfect Breakfast Casserole for your Crowd this holiday season. I’ve also included a smaller version which serves 12.

Asian Lettuce Wrap for a Crowd

If you’re looking for a healthy recipe for your family but are tired of salad, these Pork & Ginger Lettuce Wraps are for you. They are really easy and really fast, on the table within 30 minutes from start to finish. But the best part of all is they are REALLY good! Whip up a batch for your family this week, they’ll LOVE them.

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Maui Road to Hana Banana Bread

Maui Road to Hana Banana Bread

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Maui’s Road to Hana Banana Bread

Macadamia Nut Banana Bread

Have you ever been to Maui?

It’s wonderful – but before we go any further, let’s at least get you in a Maui frame of mind with some island music from my favorite Hawaiian group, Hapa

Macadamia Nut Banana Bread

 

There.  That’s much better.

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Maui’s Road to Hana Banana Bread

Macadamia Nut Banana Bread

Have you ever been to Maui?

It’s wonderful – but before we go any further, let’s at least get you in a Maui frame of mind with some island music from my favorite Hawaiian group, Hapa

Macadamia Nut Banana Bread

 

There.  That’s much better.

Like the Big Island of Hawaii, Maui has many moods.  From the high-end resort feeling of the south shore…

Macadamia Nut Banana Bread

…to the laid-back rural feel of the beautiful upcountry area…

Macadamia Nut Banana Bread

Maui both excites and soothes.   We just got back from a wonderful vacation to Maui.   We snorkeled (no diving this trip), boogie boarded (what a blast!) and enjoyed many fantastic meals (more on those in the future).   And of all the fabulous things we ate on Maui, one of my favorite things was the Road to Hana Banana Bread.

The Road to Hana is 64 miles long, following the shoreline with 620 curves.  Besides being windy, the highway is very narrow and passes over 59 bridges, 46 of which are only one lane wide.  It takes almost 3 hours one-way, and that’s IF you don’t stop anywhere.  Granted, it’s lovely…

… and it winds through some of the most lush tropical rain forest and offers some of the most amazing waterfalls and you’ve ever seen…

… and there are certainly even some gorgeous beaches…

But driving the entire 6 hour round trip sounded like WAY more work than I wanted to sign (Jeff) up for.  

However, there IS one thing not to be missed from the road to Hana (besides not driving it) – the Banana Bread stands.  I suspect these sprung up over the years to keep the captive audience from revolting at the very thought of the drive.  But they are worth the trip alone.

Like this one…

Or this one…

And the most famous of all, Aunty Sandy’s Banana Bread Stand.

The good news is you can get various versions of this wonderful banana bread at Farmer’s Markets throughout the island.  After trying several slices (alright loaves!), I knew I wanted to recreate it. 

Here’s what I learned about how to make the very best banana bread.

I started by modifying my base recipe with some fantastic suggestions from Stella Parks over at one of my favorite food sites, Seriouseats.com.  Stella is a world-class baker and knows a thing or ten about the science of baking.  I was already incorporating buttermilk for moisture in my basic banana bread recipe and on her suggestion, I swapped it for plain Greek yogurt.   Because it’s thicker than buttermilk, yogurt (whether full-fat or skim) thickens the batter, enabling it to peak more in the oven, coming out nicely domed instead of flat.

Macadamia Nut Banana Bread

Next, if at all possible, use a scale to weight the flour.  I always do when baking.  The scale is the best kitchen investment I’ve made.  You want 240 grams of flour.  My second recommendation is to get an instant-read thermometer.  It’s the second-best kitchen investment I’ve made.  Your bread is done at 206 degrees.  No more guess-work!! Yea!!!

Stella also recommends coconut oil.  According to her, the reason most banana bread recipes call for oil instead of butter, is because oil contains more fat per ounce.  That produces a loaf that’s especially rich and moist.   The problem with oil is that it can sometimes make banana bread feel heavy and wet, or just a touch greasy.   Instead coconut oil makes banana bread as rich and moist as butter, but without the heavy, wet greasiness of oil.  Here’s what you’re looking for.

Some other tips I would offer you for banana bread as good as what you can get on the Road to Hana are to use bananas with a sprinkling of brown spots, like the ones below – this avoids a dense, gummy loaf which can be caused by bananas that are completely or even mostly black.

Macadamia Nut Banana Bread

Also, make sure you toast the nuts.  It adds a wonderful depth of flavor to the bread.  I like to use pecan, but macadamia nuts will work great too, for a true island twist.

I used to have a tough time in the past knowing when my bread was done.  There’s a simple cure for that.  Your bread is done when it reaches an internal temperature of around 206°F.   If you don’t already have one, buy yourself an instant read digital thermometer.   No more guessing and you’ll have bread that is spot-on perfect every time.

Finally, I like a bit of sugary crunch on the top of my banana bread, so I sprinkle it with a bit of sanding sugar.

I know you’ll enjoy eating this Road to Hana Banana Bread recipe as much as I did.  It’s a great addition to a family breakfast or weekend BBQ.  Enjoy and aloha!

Pin for Later

Or Make Now

 

4.53 from 19 votes
Maui Road to Hana Banana Bread
Maui Road to Hana Banana Bread
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
Adapted from the wonderful Stella Parks over at Seriouseats.com 

While the coconut oil is not strictly necessary, it makes the banana bread as rich and moist as oil. And because it's solid at room temperature, it provides the slow-melting richness of butter without making the loaf heavy and wet, or greasy. 

An AlohaDreams.com recipe

Course: Side Dish
Cuisine: American
Servings: 17 slices
Author: Betsy Edwards
Ingredients
  • 4 medium bananas , ripe
  • 4 ounces plain Greek yogurt , preferably nonfat
  • 2 large eggs
  • 2 teaspoons water
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (that's 9 ounces or 240 grams)
  • 1 cup sugar
  • 1/4 teaspoon table salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 5 1/4 ounces coconut oil - virgin or refined (3/4 cup)(Can substitute 8 tablespoons (1 stick) butter)
  • 4 ounces toasted pecan or macadamia nuts - chopped
Instructions
  1. Adjust oven rack to center position and preheat oven to 350°F.
  2. Line one 10 1/2– by 5 1/2–inch OR two 9- by 5-inch loaf pans loaf pan with enough parchment paper that it drapes over each side several inches.
  3. Peel 4 bananas (you should have about 12 ounces) and in a medium bowl mash bananas with 4 ounces yogurt, 2 eggs, 2 teaspoons water and 1 teaspoon vanilla. NOTE: If bananas are under-ripe, cover bowl with plastic and let mixture stand 30 minutes.

  4. In the bowl of a stand mixer fitted with a paddle attachment, add 240 grams flour, 1 cup sugar, 1/4 teaspoon table salt, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, and 3/4 cup solid coconut oil. Mix on low until mixture becomes a mealy powder. Add banana mixture and continue mixing only until no more flour is visible. Fold in nuts and scrape into prepared pan(s), spreading into an even layer.

  5. Bake until risen and golden brown - about about 50 minutes for two smaller loaves (or 70 minutes for a large loaf).  Bread is done when it reaches an internal temperature of 206°F.

  6. When done, set the loaf, still in the pan, on a wire cooling rack. Let cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan.

  7. Remove from pan and cool another 10 minutes. Grasping the parchment paper sling, lift the loaf out of the pan and place on the on the cooling rack. Cool for another 10 minutes before slicing.
MAKE AHEAD NOTE:
  1. Wrapped tightly in foil, banana bread will keep up to 3 days at room temperature or 1 week in the fridge. It can also be frozen for up to 3 months.
Recipe Notes

To keep this simple, you can substitute 1 stick of butter (salted or unsalted) for the coconut oil and omit the yogurt entirely if you wish.

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Creamy Hash Brown Potato Casserole

Creamy Hash Brown Potato Casserole

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

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Introducing Simple Pleasures Sunday

Comfort Food at its Best

Creamy Hash Brown Casserole

June Warren’s Creamy Potato Casserole

Ever just get in the mood for swoon-worthy comfort food?  Yeah, me too.  It’s not especially healthy and I wouldn’t eat it every day – but when I want it, I WANT it.  Like now.  We just finished hosting our second Luau and I think everybody had a great time.  Check out the pics from the latest Luau here.  But in the meantime, as I’m recovering (no clean-up necessary because we have THE BEST FRIENDS IN THE WHOLE WORLD!) I want something warm and creamy and buttery.  You too?

Well alright then!  Welcome to Simple Pleasures Sunday.  Every so often on Sundays I’ll be posting some of my all time favorite comfort foods. They are nothing fancy, but they seem to lock onto every pleasure center in your brain.  I sure hope you enjoy them as much as I do.  And so to kick off Simple Pleasures Sunday, I’d like to introduce you to June Warren’s Potato Casserole.

You would have loved June Warren.  She was without-a-doubt the Hostess with the Most-est. She was one of those delightful women who looked like June Clever complete with pearls and all.  June lived in St. Petersburg Florida.  With the recent hurricane, she has been on my mind.  I’m sure June has long passed on by now.  I knew her in the early 90’s and she was probably in her 70’s at that point.  But maybe not.  I’d like to think of her as still in her kitchen making incredible food.

When June Warren had you over for dinner, she would start with an assortment of hor d’oeuvres.  And I don’t mean just any hor d’oeuvres, I’m talking about a wonderful artichoke spinach dip (don’t worry I’ll share it soon – and you’ll LOVE IT)….

Spinach Artichoke Dip

But June didn’t just serve it in a plain bread bowl.  June served it in an alligator bread bowl…

Alligator Bread Bowl

Just because she could.

June wanted her guests happy.  She was one of the most warm and welcoming ladies I have ever had the pleasure of meeting.  She embodied one of my favorite quotes from “Blast from the Past” (a cute move, rated PG13):

“the short and simple definition of a lady or a gentleman is someone who always tries to make sure the people around him or her are as comfortable as possible.”

Yep – the only way to roll.

Turns out a large part of June’s definition of happy and comfortable included ‘well fed’.   And June didn’t stop with hor d’oeuvres.  She would set a fantastic five to seven course meal on the table for dinner (reminds me of mom) including wonderful briskets and fruit salads and soft, fluffy homemade rolls.  But the ALL TIME BEST THING June made was her Creamy Potato Casserole.  She served it the first time we were there for dinner.  I took a helping to be polite, OK – because I LOVE potatoes, and WOW.  It was nothing fancy, but it sure was delicious. So I asked for seconds.  And then, when all eight other people at the table were more than done eating, I took a third helping.  And then – I begged for the recipe.  And you know what?  It’s incredibly simple.  Just the combination of these basic items is all it takes.

Creamy Hash Brown Casserole

You’re basically layering hash browns (gotta be Mr. Dells!), butter and Lawry’s Seasoned Salt …

Creamy Hash Brown Casserole

Then you’re dotting the final layer with butter…

Creamy Hash Brown Casserole

…pouring cream over the whole thing and baking it until the potatoes are tender and golden brown.

Creamy Hash Brown Casserole

That’s it.  But, man is it good.  The potatoes soak up all the buttery, creamy goodness and the end result is much more than the sum of its parts.

Here it is for a dinner I just made for some business associates who were in town for several days (can’t have ’em eating restaurant food).  It’s a wonderful make ahead dish.  Assemble it the night before serving, refrigerate it and you’re ready to go.  It was perfect with a grilled KC Strip steak and some broiled Parmesan zucchini sticks.

Enjoy.

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Creamy Potato Casserole

Or Make Now

Let’s get started!

 

4.75 from 4 votes
Creamy Hash Brown Casserole
June Warren's Creamy Potato Casserole
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

GREAT make ahead potato dish. Better than mashed!

Course: Side Dish
Cuisine: American
Author: June Warren
Ingredients
  • 1 (30 ounce) bag Mr. Dell’s shredded potatoes
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons Lowry’s Season Salt
  • 1 cup whipping cream
  • 5 tablespoons salted butter
Instructions
  1. Grease a 2 quart casserole dish with 1 tablespoon butter

  2. Layer as follows:

         ¼ of the potatoes

         Dot with 1 tablespoon butter

         Sprinkle all over with ½ teaspoon Lowry’s Season Salt

         Sprinkle all over with ½ teaspoon salt

  3. Repete for 3 layers total
  4. Finish with remaining potatoes

MAKE AHEAD NOTE: If not ready to cook and serve, cover and refrigerate up to 24 hours.
  1. When ready to serve, preheat oven to 325 degrees

  2. Pour cream over casserole
  3. Melt remaining tablespoon butter and evenly brush or pour all over top layer of potatoes.
  4. Bake in center of oven uncovered for an hour to an hour and 15 minutes or until potatoes are tender.

  5. Move potatoes to top oven shelf and turn on broiler. Let potatoes sit under the broiler, watching them contently, until top is crisp and a golden brown.

  6. Remove and serve.

Recipe Notes

GREAT make ahead potato dish. Better than mashed! .

 

Here’s some other fantastic recipes to put you in a Hawaii frame of mind.

Maui Road to Hana Banana Bread

This Road to Hana Banana Bread is moist and flavorful, transporting you to the islands in one bite. The crunchy sugar topping adds sweetness and texture. Read all about it along with our recent vacation to Maui.

Hawaiian Slow Cooker Kalua Pork

Another great, super-easy make ahead recipe. 10 minutes work, overnight unattended low and slow cooking, and you’ve got mouthwateringly tender luau-style Kalua pork. Really easy. REALLY good!

Beach Baby Pudding Cups

These Beach Baby Coconut Pudding Cups are everything that's great about the islands! Kids LOVE ‘EM. You will too since they are so easy to make.

Hawaiian Pineapple Cheesecake Bars

Even people who don’t like pineapple or coconut take a bite and say “WOW!” Treat yourself to a mini trip to Hawaii with these luscious Hawaiian Pineapple Cheesecake Bars.

Hawaiian Wedding Cake

Looking for a quick and easy treat? This Hawaiian Wedding Cake comes together in a snap and tastes like a piña colada on your plate.

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Fruit Kabobs in a Pineapple

Fruit Kabobs in a Pineapple

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Fruit Kabobs in a Pineapple

Fruit Kabobs in a Pineapple

Are you ready for some FUN?

Queue some mellow Hawaiian tunes and pass the Kahlua pork!

These fruit kabobs in a pineapple are a great option anytime you want to serve fruit in a fresh, fun new way.   One of the more popular dishes at our last luau, your guests will love it.   Use a wide variety of fruit, in a festive range of colors including:

Cantaloupe

Pineapple

Watermelon

Strawberries

Kiwl or Honey Dew Melon

Mandarin Oranges

And it couldn’t be easier.  Start by cutting off the tops of your strawberries, like this.

Fruit Kabobs in a Pineapple

Next, cut your fruit into 1 inch bite-size pieces and place in bowls.  Then slice off the bottom of a pineapple so it will stand upright solidly, like this.

Fruit Kabobs in a Pineapple

Finally, simply thread your fruit onto the skewers and insert into the pineapple at an angle all around the pineapple in 4 rows.   I made this pineapple with 12 skewers for an Eclipse party we recently held.

It tastes every bit as great as it looks.

Fruit Kabobs in a Pineapple

Pin for Later

Fruit Kabobs in a Pineapple

Or Make Now

 

5 from 1 vote
Fruit Kabobs in a Pineapple
Fruit Kabobs in a Pineapple
Prep Time
20 mins
Total Time
20 mins
 

An AlohaDreams.com recipe.

Course: Side Dish
Servings: 24 servings
Author: Betsy Edwards
Ingredients
  • 1 pineapple (for the center piece, not for the kabob pieces)
  • 24 wooden skewers
  • 24 pieces watermelon
  • 48 strawberries (Note: Get 3 pounds. Each pound of strawberries = about 18 strawberries)
  • 24 pieces cantaloupe (1 cantaloupe)
  • 24 pieces mandarin oranges (1 can or small jar)
  • 24 pieces pineapple (1 whole pineapple will yield about 6 slices with 6 pieces per slice to total 36 pieces)
  • 24 slices kiwi fruit or 24 pieces honeydew melon (About 6 slices per kiwi, so get 4 kiwi)
Instructions
  1. Cut the bottom off the pineapple so it sits flat on a plate.
  2. Cut the fruit into 1-inch, or bite-size, chunks.  Trim the leaves off the strawberries, but do not core them.

  3. If using wooden or bamboo skewers, make sure all the splinters are off of them by rolling two together in your hands, or rub them over each other, as if you are sharpening a knife.
  4. Skewer the fruit on the skewers, alternating fruit types and colors on each stick.

  5. Make sure to insert the skewers into the pineapple angled up, so the fruit don't slip off the end.

MAKE AHEAD NOTE:
  1. Pineapple Kabobs can be made earlier in the day for serving the same day.  For best results, I would not make them the day prior

 

 

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Easy Island Fried Rice for 100

Easy Island Fried Rice for 100

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Easy Island Fried Rice for a Crowd of 75

Easy Fried Rice

I developed this recipe because EVERY ONE loves Fried Rice and I desperately wanted Fried Rice for our Luaus.  But neither you, nor I, nor any of my dear, long-suffering friends are interested in spending hours in front of a hot wok, cooking 20 or 30 batches of fried rice.  Ain’t gonna happen.   SO – I came up with this quick and easy version of Fried Rice.  Here’s the secret: it’s not actually fried.  The ‘fried’ look and taste is supplied with sesame oil and soy sauce. The usual ‘add-ins’ of carrots, peas, and scrambled eggs further contribute to the sense that you’re enjoying fried rice.

Is it the recipe I use when I’m fixing dinner for less than 20?   Nope.  Is it a darn good alternative for 100 – 400?  Absolutely.  In fact, I had enough compliments and recipe requests, that I’ve included a “Family Size” version as well.   It’s one of the more popular side dishes at our luau.  Let me walk you through the steps to make it.

So how DO you cook rice for a large group?

The absolute best way to easily cook rice for a crowd is in the oven.  It’s a fool-proof, hands off method that turns out perfect rice every time.  The first time I tried it, I checked the rice about 10 minutes prior to the completion of the cooking time.  It was still slightly crunchy – and with guests due soon I was getting concerned (it does happen, I just try never to show it).  But I steadfastly replaced the aluminum foil and said a small prayer.   When I removed the rice from the oven 10 minutes later – it was perfect.   It’s turned out perfect every time I’ve made it.  Just check a spoonful from the center of the pan before you remove it from the oven and if it’s not quite done, cover it back up and let it go 5 – 10 more minutes.

 

How much rice do I need to feed a large crowd?

Let’s talk about this one for a minute.  Generally, most rice will triple when cooked, so 1 cup of raw rice will yield cups cooked rice.  This means if you start with 12 cups (5 pounds, 4 ounces) of white, long grained, uncooked rice, you’ll wind up with 36 cups of cooked rice.  For this recipe you’ll be adding in 4 more cups of ham and about 4 cups of vegetables which will give you about 44 cups total.  Since an average serving size is about 1/3 cup – 1/2 cup, this gives you between 88 – 132 servings per pan.  I just made 2 (20 x 13 x 3) pans of this rice for our luau this past weekend.  We served 141 people with enough leftovers to have served 175 – 200 with the 2 pans.  You can easily count on 1 pan of this rice serving 75 people.   I would even be comfortable planning to handle 80-90, and possibly even 100 people, since not everyone will take some.   But rice is cheap, and so 75 is what I use for planning.

By the way – you can make many versions of this:  Spanish Rice by adding pureed tomatoes, corn, oregano and green chilies or even simple plain white rice by omitting any of the add-ins with this recipe.   You can also add some diced spam if you want to make it authentic Hawaiian.  Like shrimp, chicken or pork?  Go for it.  As for the veggies, nothing’s easier than a frozen package of peas & carrots!

This rice for a crowd recipe is SO much easier than worrying about the rice overcooking and burning on the stove top.   Keep it, uncovered, in a warm 200 degree oven and it easily retains its heat for up to an hour.  I’m officially in love.

Easy Fried Rice

Some Secrets to Success

Easy Measuring Tip

Here’s a helpful hit when you measure the rice:  It’s just as easy to dump the rice in the pan in discrete piles as it to throw it in casually.  That way when you’re done, there’s no question as to the number of cups of rice you’ve add to the pan.

Your rice needs to be mixed thoroughly

Cooking rice in this quantity makes it difficult to effectively mix in the soy sauce and other ingredients.  Once cooked, the rice takes up most of the space in the large roasting pan.  If you’re not careful, you end up with clumpy, gummy rice.

The last time I served this, I was in a hurry and wasn’t able to easily, quickly and thoroughly mix in the soy sauce.  I ended up serving a pan of “fried rice” with large unappetizing pockets of plain white rice.  To add insult to injury, I had to transport the rice about 15 minutes the church for serving.  Because I was short on room, I stacked several large, heavy pans on top of the rice pans, which turned the rice into a gummy block.

I can tell you the 200 teens were very excited with the prospect of fried rice as part of a Chinese dinner.  They were less enthusiastic with my sub-par offering.  Fortunately, they have been taught the importance of kindness…

Use an additional pan for mixing and break up all rice clumps by hand

To keep our reputations intact, I’ve found a very effective solution:

1.  Simply pick up an extra aluminum roasting pan so that you have 2 total for each recipe.  Once the rice comes out of the oven, remove half of it to the second pan.  Evenly divide the soy sauce, sesame oil, eggs and meat between the 2 pans.  Toss to mix well.  Simply take a couple forks or serving spoons and fluff it to break up any larger clumps and cool it down so you can handle it, then break up all chunks by hand.  The rice should retain its temperature well, but you can always put it, uncovered, in a 200 degree oven to re-warm it if necessary.

2.  If you’re transporting this rice after cooking it, make sure you don’t stack anything on it.

3. Fluff it right before serving.   Since you have now divided the rice between 2 roasting pans, this gives you enough room in the pans to easily fluff it.

 

Pin for Later

Easy Fried Rice

Or Make Now

Large Group

 

Easy Island Fried Rice for a Crowd of 75
Prep Time
20 mins
Cook Time
49 mins
Total Time
1 hr
 

A great side dish for your next luau, girl's camp, youth conference or family reunion.  Makes 44 cups. Yields roughly 75 - 100 servings.

Course: Side Dish
Servings: 75 servings
Author: Betsy Edwards
Ingredients
  • 12 cups white rice, long grain UNCOOKED - NOT minute or instant (This is 5 pounds, 4 ounces of uncooked rice)
  • 2 white onions chopped
  • 1 (16 ounce) bag frozen peas & carrots
  • 4 tablespoons minced garlic
  • 2 quarts water
  • 3 quarts chicken broth
  • 8 large eggs
  • 2 cups soy sauce
  • 1/2 cup sesame oil
Optional:
  • 4 cups cooked ham diced – or 2 cans spam, diced
Special Equipment
  • 2 (20" x 13" x 3") disposable aluminum pans (this is a full-size steam table pan)
  • 2 large flat baking sheets
Instructions
  1. In a large stock-pot, combine water, broth and salt. Bring to a rolling boil.
  2. Meanwhile, preheat oven to 350-degrees. Lightly spray a 20" x 13" x 3" roasting pan with cooking spray.  Tear off a large sheet of aluminum foil large enough to easily cover the top of the roasting pan.   Set aside.

  3. Place 12 cups UNCOOKED rice, chopped onion, frozen carrots and peas and minced garlic in roasting pan, spread evenly.  Place roasting pan on flat baking sheet for stability when transporting to and from the oven.  

  4. Once water and broth is boiling, pull out the oven rack and move the roasting pan on the baking sheet to the extended rack.  Carefully pour the boiling liquid over the rice and stir to mix thoroughly.

  5. IMMEDIATELY cover tightly with aluminum foil.  Using oven mitts (it's hot), press foil tightly around the pan to ensure a tight seal around ALL the edges, crimping along edges.  Carefully slide the rack back in the oven and bake for 45-50 minutes or until rice is tender.

  6. 15 minutes before rice is done, in a medium sauté pan over medium heat, cook meat if including.  When meat is browned and cooked, whisk eggs, add to pan and scramble eggs for several minutes.  

  7. Test the rice for doneness and when done remove from oven and remove foil.  Scoop out half of it into the second disposable aluminum roasting pan.  Evenly divide the soy sauce, sesame oil, eggs and meat between the 2 pans.  Toss to mix well.  Simply take a couple forks or serving spoons and fluff it to break up any larger clumps.  Then, when it's cool enough to handle, break up the rice with your hands.   The rice should retain its temperature well during this process, but you can always put it back in the oven at 350 for about 20 minutes to re-heat if necessary.

MAKE AHEAD NOTE:
  1. Can be kept warm in the oven, covered with foil, at 150 degrees or put in a covered slow cooker on LOW. Add a little water if necessary to keep from drying out.

  2. Make sure to 'fluff' the rice immediately prior to serving.

Recipe Notes

NOTE 1: 12 cups of uncooked rice cooks up to 24 cups of cooked rice.  You'll be adding in Then you’re adding 9 cups veggies, for a total of 33 cups. If everyone took 1/2 cup, this would technically serve only 66 people. In reality the average person will take 1 large serving spoon full, which is between 1/3 and 1/2 cup and not everyone takes some – so you end up with plenty for 75.

NOTE 2:  It's important to select a roasting pan which holds 15 quarts to allow plenty of room for rice expansion. The 3 inch deep "full size" disposable steam pan enables the rice to cook more evenly. 

 

 

Family Size

 

Easy Island Fried Rice
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Make perfect rice every time with this easy and proven recipe to cook rice in the oven.

Course: Side Dish
Cuisine: Chinese
Servings: 4 servings
Author: Betsy Edwards
Ingredients
For the Rice:
  • 1 1/3 cups long grain rice
  • 2 1/3 cups water
  • 1 1/2 tablespoons butter
  • 1 teaspoon table salt
  • Aluminum foil
For the Fried Rice
  • 1/2 cup vegetable oil divided (use sesame oil if available)
  • 1 cup cooked ham , pork, or spam, cubed
  • 1/2 white onion , chopped
  • 2 medium garlic cloves , minced
  • 1 ½ cups frozen peas & carrots
  • 4-5 cups rice cooked and cooled slightly
  • 6 green onions
  • 1 (8 ounce) can water chestnuts , sliced (optional)
  • 3 large eggs whisked
  • 3 tablespoons soy sauce
Instructions
For the Rice
  1. Preheat oven to 375°F conventional or 350°F convection.
  2. Place 2 1/3 cups water, 1 1/2 tablespoon of butter, and 1 teaspoon of salt in a microwave safe bowl and heat in the microwave till boiling. Or heat on the stove top in a pan.
  3. While water is heating place 1 1/3 cups white long grain rice in an oven safe pan or dish.
  4. Add the boiling water to rice. Mix well and quickly cover tightly with a piece of foil.
  5. Bake 23-25 minutes until the rice is tender but not mushy and all the liquid should be absorbed. If it's not done, bake for another 2 to 4 minutes.  While rice is cooking prep all ingredients for the fried rice and set aside.

  6. When rice is done turn it out onto a large tray and spread in a even layer to cool.

For the Fried Rice
  1. Add ¼ cup vegetable oil in a large skillet or wok over medium heat. Heat until shimmering. Add white onions and cook until onions are translucent.
  2. Add meat and cook until meat is browned.
  3. Add garlic, and cook 30 seconds until fragrant.
  4. Add more oil if necessary
  5. Add 4-5 cups cooked, cooled rice. Stir and toss, until the rice is pale brown, toasted, and has a lightly chewy texture, about three minutes, adding oil as needed.

  6. Add frozen peas and carrots, green onions and water chestnuts. Cook, stirring gently, until heated through, about 2-3 minutes.
  7. Drizzle the eggs over the hot rice. Use a spatula to scramble the eggs, breaking them up into small bits. Toss the egg and the rice together. Add soy sauce and toss to coat.
  8. Serve.
Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Tropical Salad

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