Brought to you by Cash 'N' Carry Warehouse located at 90 Amala Place near Kahului Harbor on the way to Kanaha Beach! Cash 'N' Carry serving value beyond the plate!!
Easy Lasagna
1 pound lean ground beef
4 cups spaghetti sauce
6 uncooked lasagna noodles
1 (15-ounce) container ricotta cheese
2 1/2 cups (10 ounces) shredded mozzarella cheese
1/4 cup hot water
Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce. Spread one-third of meat sauce in a lightly greased baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil. Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving. WINNAHS!
Pineapple-Teri Burgers
1 1/2 pounds lean ground beef
1 packet beefy onion soup mix
2 Tbsp ginger teriyaki marinade mix
1 (8-ounce) can pineapple rings, drained, save juice
Salt and freshly ground black pepper
1/3 C mayonnaise
1 Tbsp wasabi paste
1 Tbsp shoyu
4 whole-grain burger buns
Lettuce, tomato, onion - optional
In a mixing bowl, stir to combine ground beef, soup mix, teriyaki marinade mix, and 1/4 cup reserved pineapple juice. Form 4 patties slightly larger than bun. Gently press pineapple rings into tops of burgers. Season burgers with salt and pepper and place on grill pineapple side down. Cook 8 minutes per side for medium. In a separate bowl, mix together mayonnaise, wasabi, and shoyu.
Serve hot on toasted buns with lettuce, tomato, onions, and wasabi-mayo dressing.
OUTDOOR Cooking: Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.
INDOORS: Follow instructions for preparing burgers. Preheat broiler. Place burgers pineapple side up on wire rack over foil lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium.
Serve hot on toasted buns with lettuce, tomato, onions, and wasabi mayonnaise.
Khal Bi Ribs
4lb Short Ribs
1/4 Cup Shoyu
1 Tbsp Sugar
1/8 Tbsp Pepper
1 Tbsp Minced Garlic
1 Tbsp Honey
1/2 Tsp Minced ginger root
1/4 Cup Minced green onions
1 Tsp Sesami Oil
Have butcher cut meat into 1 1/2 to 2-inches pieces. Butterfly ribs bycutting parallel to bone to within 1/4 inch of opposite side; open tolay flat. Score meat on both sides. Combine remaining ingredients. Marinate meat in sauce for 4 hours. Broil 3 inches from unit in electric oven for 3-5 minutes on each side
Hawaiian Fruit Dip
3/4 C milk
1/2 C sour cream
1 small package vanilla pudding
1 can crushed Dole pineapple
1/2 C toasted coconut
1 tsp lime juice
Mix all ingredients and serve as dipping sauce with any & all of your favorite fruit! Healthy & ono!!!
Mahi Chowder
1 lb mahi-mahi
2 large potatoes, cut in 1" cubes
1 large onion, chopped fine
1 can cream of mushroom soup
1/4 tsp paprika
1 cup milk or cream
Cook mahi-mahi in water for cover for 10 minutes. Cook potatoes and onion together in boiling salted water. Take 1 cup of potato-onion water and add to cream of mushroom soup diluted with 1 cup milk (or cream) and heat together. Add potatoes and onion. Add flaked fish and heat together under low flame for 5 minutes. Simple & ono!
Chicken Papaya
3 lbs chicken pieces
1 teaspoon salt
Dash of pepper
3 Tbsp salad oil
1 small piece ginger root, crushed
1 onion, sliced
2 cans (14 1/2 oz size) chicken broth
2 cups water
1 large green papaya, pared and seeded and cut into 2X2&1/2- inch pieces
Season chicken with salt and pepper. In a large saucepot, heat oil and brown chicken. Add ginger and onion; cook until onion is transparent. Add broth and water. Cover and simmer for 1 hour. Add papaya to soup and cook 5 to 10 minutes or until papaya is tender. SO YUMMY!!!
Island Style Fried Chicken
5 lbs Chicken preferably chicken wings
1/2 C Flour
1/2 C Sugar
1 C Cornstarch
2 Tbsp Salt
4 Eggs, slightly beaten
1/2 bunch Green onions, chopped
10 cloves Garlic, minced
1/4 C Aloha shoyu
Combine all dry ingredients together then, add remaining, mix well. Pat chicken dry before adding to sauce. Marinate 1 hour to overnight. Deep fry til golden brown. ENJOY!
Pork Tofu
1 lb lean pork
1 tablespoon oil
1/2 cup shoyu
1/4 cup water
1/4 cup sugar
1 medium onion, sliced
1 bunch watercress, cut into 2" pieces
1 inch piece ginger root, crushed
1 lb firm tofu, cubed
3 green onions, cut in 2-inch lengths
Thinly slice pork. Heat oil in skillet; brown pork. Add shoyu, water, sugar, onion and ginger root. Bring to a boil and simmer for 5 minutes. Gently stir in tofu and watercress; simmer a few minutes longer. Add green onions just before serving. Serve over hot rice and enjoy!!!
Ahi Patties
1 medium/firm block Tofu
1-2 medium slabs Fresh ahi fish (Called tuna fish in da mainland)
1 medium Egg
Salt and pepper to taste
Dash of garlic salt
1 small onion, diced well
4 green onions, chopped fine
Oil for frying
Mash fish and tofu in bowl. Add all ingredients and mix well together. Make patties. Fry in pan like you would for hamburger patties. SUPER EASY & SO ONO!!!
Chicken Adobo
2 tbsp. oil
3 lb. frying chicken cut into 2 inch pieces
2 bay leaves
3 garlic cloves, minced
1/2 tsp. black pepper
1 small onion, sliced
1/2 cup rice vinegar
1/4 cup shoyu
2 tbsp. brown sugar
Heat saucepan, add oil. Add chicken, bay leaves and garlic. Sauté chicken for approximately 5 minutes or until light brown. Remove excess oil. Add all remaining ingredients, cover, bring to a boil; reduce to simmer for 20 minutes. Stir chicken to cook evenly in the sauce. Before serving remove bay leaves. Serve with hot rice. ENJOY!
Easy Beef Curry
1 can Cut green beans
1 can Kernel corn
1 lbs Ground beef
1 box S&B Golden Curry mix
Cornstarch and water to thicken
Brown hamburger. Add enough water to cover beef. Then bring to boil, simmer and add the beans and corn. Bring that to a boil and simmer for about 15 minutes. Add cornstarch and water to thicken gravy.
Heat oven to 425 degrees. In a work bowl of a food processor, or zip lock bag, crush cereal and crackers. Stir/mix in garlic and onion powder. Using a butter knife, slice SPAM into one-fourth to one-half-inch slices. Then, using your favorite cookie cutter, cut SPAM into shapes or just make squares or rectangles. Dip SPAM into cereal mixture, then into beaten egg and again into the cereal mixture to coat. Next, place dipped SPAM on a lightly greased baking sheet. Bake 15 minute, turning after eight minutes.
Meanwhile, for cheese dip, melt processed cheese in a microwave-safe dish. Stir in dressing and sour cream until smooth. Serve SPAM bites with cheese dip for dipping.Enjoy!
3 pounds stew meat
2 cloves garlic, crushed
1 large onion, chopped
4 quarts water
2 pounds luau (taro leaves)
2 tablespoons salt
Dash of baking soda
In a large saucepan, brown meat and garlic. Stir in onion; cook until clear. Add 2 quarts of the water. Bring to a boil, lower heat, and cook 1 1/2 hours or until meat is tender. Wash luau thoroughly; break off stems and remove fibrous part of stems and veins. Put stems and leaves into a saucepan. Add remaining 2 quarts water, 1 tablespoon of the salt, and the baking soda. Cook until luau is tender, about 30 to 45 minutes; drain. Stir luau and remaining 1 tablespoon salt into meat mixture. Cook 10 more minutes. Enjoy.
Shoyu Mango
2-3 Semi-ripe Mango, sliced in bite size strips
1/2 cup Rice Vinegar
1 cup Aloha Shoyu
1/2 cup granulated white sugar
Heat vinegar, shoyu and sugar in pot to dissolve sugar and combine flavors, then let cool. Pour in a serving bowl with the sliced mango and serve. Some folks also add black pepper and/or Hawaiian chili pepper, and God knows what else, but I think simple is best.
Pickled Onions
2 1/2 TO 3 lb onions
2 green peppers
1&1/2 cups cider vinegar
1&1/2 cups water
3 Hawaiian red peppers, seeded and chopped
1 tablespoon Hawaiian salt
Cut onions and green peppers into wedges; pack tightly into jars. Combine remaining ingredients, stirring until salt dissolves. Pour over onions and peppers. Cover and let stand for 24 hours, then store in refrigerator. Makes 2 quarts.
Easy Spanish Rice Mahalo Mona for the recipe!
1 pound ground beef or ground turkey
1/2 cup minced onion
1/3 cup chopped green pepper
1 clove garlic, minced
1 can (10 1/2 ounce) tomato soup
1 can (use the tomato soup can) water
1 cup uncooked rice
1/2 tsp salt
Dash of pepper
2 teaspoons Worcestershire sauce
In skillet, brown ground beef or turkey; drain fat. Add beef, onion, green pepper and garlic; sauté until vegetables are tender. Add remaining ingredients and bring to a boil. Cover and cook over low heat until rice is done, about 30 to 45 minutes, stirring occasionally to prevent rice from sticking onto bottom of skillet.ENJOY!
Banana Fritters
1 C sifted Flour
1 tsp Baking powder
1/2 tsp Salt
2 Tbsp Sugar
4 Tbsp Milk
1/3 C Water
1 Egg, beaten
4 ripe Bananas
1/2 C Cooking oil
Powdered sugar (optional)
Sift flour, baking powder, salt and sugar. Add milk, water and egg to the dry ingredients and mix until batter is smooth. Peel the bananas and slice lengthwise into 4 pieces. Dip in the batter and roll lightly in flour. Deep fry in cooking oil, browning evenly. Drain and serve with powdered sugar if desired.
Kamaboko Salad
1 piece Kamaboko
1/2 cup Chopped celery
1/2 cup Shredded cabbage
4 oz. Spaghetti noodles, cooked and seasoned with salt
1 tbsp. Chopped green onions
Mayonnaise, to taste
Salt and Pepper, to taste
Cut the kamaboko from the board (if necessary). Cut into thin slices lengthwise horizontally. Cut into thin strips crosswise. Mix ALLingredients together. Serve as is, on lettuce leaves or with crackers.
Pork & Peas
3 lbs Pork sliced bite size
1 lg bottle Pimentos
1 can Tomato soup
1 can Stewed tomatoes
4 cloves Garlic crushed
Ginger thumb size crushed
1 Round onion
1 can Green peas drained
1/2 Tbsp Patis
Black Pepper to taste
1 Tbsp cooking oil
In a heated pan on high heat add oil, pork, onion, ginger and garlic and brown. Add patis, black pepper, tomato soup, stewed tomatoes and pimentos bring to boil then turn down heat to simmer for 1/2 hr. Mix in drained green peas and taste. Add a little water if too salty or a little salt if not enough. Serve over hot rice
Mushroom/Spam Soup
1 large can Campbell's Mushroom Soup
1 can Spam, cubed
1 med onion, chopped
3/4 can Water (depending on thickness that you like)
Pan fry Spam & onions until brown. Drain the oil then add can Soup and the 3/4 can water. Simmer until hot then serve on hot rice. EASY & ONO!
Spam & String Beans
1 can Spam (cubed)
1 pkg String beans (cleaned and julienned)
Vegetable oil
Pepper
1 Tbsp Oyster sauce
Teriyaki sauce: (mix & set aside)
1/2 C Shoyu
1/2 C Sugar
1 Tbsp cooking Mirin
2 cloves Garlic (crushed)
In frying pan, add about 1 Tbsp vegetable oil to heated pan. Add Spam and brown, then add string beans and oyster sauce. Cook for 3 to 5 minutes on medium heat. Pour in teriyaki sauce and season with salt and pepper(optional). Cook for 3 to 4 minutes. Enjoy over fresh hot rice.
Miso Pot Roast recipe from the "Maui Brand Cookbook"
5 lbs. pork butt
½ C. Raw sugar
½ C. shoyu
½ C. miso
1 small piece ginger, crushed
2 cloves garlic, crushed
Place pork in a large sauce pan. Combine remaining ingredients and pour over pork. Cover and simmer for 2 & a ½ to 3 hours, turning frequently to evenly season pork at end of cooking time. Skim off fat and serve sauce with pork. Makes about 6 servings.
Salmon Patties
2 cans salmon and save the juice
2 medium eggs
1 onion, chopped
¼ cup milk or water
1 cup crushed saltine crackers
2 cups breadcrumbs
½ tsp salt
¼ tsp black pepper
1 med onion, chopped fine
In a large bowl: add the crushed saltine crackers, eggs, milk or water, and the 2 cans of salmon with the juice. Add the salt and pepper. Stir until the crackers is moistened. Set this mixture aside. Heat oil in a frying pan, add onions and saute until gently brown. Transfer the cooked onions using a slotted spoon to the salmon mixture in the bowl. Stir all ingredients together.Save the oil in the pan. The oil is already cured and ready to fry the patties. As you fry the patties you will need to add more oil as you go along. Turn the pan off and go to the next step. Pour 2 cups of seasoned breadcrumbs on a plate. Shape small salmon patties with your hands being sure to measure the patties so they are similar in size. Flatten the patties and press them into the breadcrumbs, coating them evenly. Put as much breading as will stick. Set aside these uncooked patties on another plate. Pour more oil in the fry pan and brown the salmon patties on medium heat.Once patties are browned on one side, flip over to cook other side. Once the patties are browned, remove them to a paper towel to drain some oil. Transfer them to a plate and serve. Enjoy!
Easy Mango Sherbert
1 1/2 teaspoons gelatin
4 tablespoons cold water
1 1/2 cups milk
1 1/2 cups mango slices
1 tablespoon lemon juice
1/4 cup sugar
Soak gelatin in cold water and dissolve over hot water. Place all ingredients in blender container. Cover; turn on switch and mix until contents are thoroughly blended. Pour into refrigerator tray; freeze, stirring occasionally. Pour & enjoy!
Kepani Style Fried Chicken
3 boneless, chicken breasts
1/2 cup shoyu
1/4 cup sugar
1 clove garlic, crushed
1/2 cup sake
1 piece fresh ginger root, crushed
Potato starch
Vegetable oil for deep frying
Cut chicken into bite-sized pieces. Combine shoyu, sugar, garlic, sake, and ginger. Marinade chicken for 1 hour. Dredge chicken in potato starch and deep fry in hot oil until golden brown. ENJOY!
Tuna Salad
1 can (6 oz) tuna, drained
2 tablespoons mayonnaise
2 tablespoons diced onion
2 tablespoons diced tomato
Salt and pepper to taste
Combine all ingredients; mix well. Chill. You can either eat as a sandwich or with some lettuce. So simple & filling!
Chicken Marungay
3 pounds boneless, skinless chicken thighs
1 tablespoon oil
4 inch piece ginger root, crushed
3 quarts water
2 medium tomatoes, chopped
1/4 cup patis (fish sauce)
1/2 teaspoon pepper
2 cups marungay leaves (horseradish)
Salt to taste
Cut chicken pieces into halves. In a large saucepan, heat oil. Brown chicken and ginger. Add water, tomatoes, patis, and pepper. Cover and bring to a boil. Lower heat and simmer for 20 minutes, or until chicken is tender. Add marungay, cover, and cook for 2 more minutes. Add salt if needed.Ono with rice & a fresh peeled banana or mango!
Kaniela's Hawaiian Style Salad Dressing
½ Cup Japanese Seasoned Rice Vinegar (the sweet kine)
½ Cup Olive or Smart Balance Oil
¼ Cup Tomato Ketchup
¼ Cup Aloha Gold Soy Sauce
About 3 to 4 inches of Ginger Paste (from tube)
½ Tsp Sesame Oil
1/8 Garlic Powder
Combine all ingredients and drizzle over a bed of fresh greens with slices of avocado and a few little rings of sweet onions. Ono Promise!! Mahalo Dan "da FX Man" Murphy for this recipe!
Kihei Golden Sands Cookies
1&1/2 C Maui Brand Raw Sugar
1 lbs butter
1&1/2 tsp. vanilla
4 C flour
1 tsp baking soda
3 C cornflakes (not frosted)
Cream together butter, sugar, and vanilla. In a separate bowl, sift flour and baking soda. Combine ingredients. Put cornflakes in a zip lock plastic bag, use a rolling pin to crush fine. Roll teaspoonfuls of batter into a ball and roll onto crushed cornflakes. On a baking sheet, flatten out dough to half dollar size. Bake at 350 degrees for 15 minutes or less, until golden brown. Let cool & enjoy! Mahalo to Liz Fierra for this recipe created by Marian Chang which is in the Maui Brand Raw Sugar cookbook.
