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Lopaka's Special
Mahalo to my good friend Lopaka Kapanui of Mysteries of Honolulu for this recipe. If you are ever on the island of O'ahu, be sure to check out his ghosts tours: http://www.mysteriesofhonolulu.com
3 cups rice
1 can New Zealand corned beef, or which ever you can get.. NZ is the best though
3 eggs
Wash, clean & cook pot of rice, remove cover, place a New Zealand corned beef on top of the rice and crack 3 eggs on top of everything and put the cover back on the pot and let everything sit for 10 more minutes then eat. Easy, fast & ono! MAHALO AGAIN LOPAKA!!!
Linguine Salad
1 pack of Linguine noodles
1 Kamaboku, sliced thinly
1 pack Imitation crab, drained & shredded
1 Carrot, sliced thinly & cut into 2 inch strips
1 Cucumber, peeled ,seeds taken out & sliced thinly
Furikake
1 bottle Oriental dressing
Boil the noodles till tender. Rinse with cold water. Combine noodles, kamaboku, crab, and the vegetables. Sprinkle furikake to your liking. Pour oriental dressing over and mix. Serve immediately. SO ONO!!!
Pork & Mung Beans
5 lbs Pork, cut into bite size pieces
1 Onion, sliced
5 cloves Garlic, sliced
1 large piece of fresh Ginger, slivered
Salt and pepper
1 lbs fresh or dried Shrimp
2 Bay leaves
1 lb dried Mung beans, washed & rinsed
In a large pot, bring to a boil the mung beans & 1/2 of ginger w/ about 1 inch of water above the level of beans then simmer approx. 15 mins. eep an eye on the beans as they simmer. They will plump up & soak up the water. Add water to keep the level the same as the beans. Cut pork and saute w/ onions, garlic, bay leaves and remaining ginger. Add shrimp (If using dried Ebei, soak in 1 cup of water until the shrimp are rehydrated, drain and add.) and beans(water & all). Bring to boil then simmer 45 mins. Add salt and pepper to taste. Serve on fresh rice.SO ONO!!!
Spam Chowder
1 can Spam, diced
1 lb Bacon, diced
1 can whole Sweet corn
1 can Creamed corn
2 cans Chicken broth
1 can Evaporated milk
6 large Potatoes, peeled and diced
1 Onion, diced
5 stalks Celery, cleaned and chopped
salt & pepper, to taste
In a large pot, fry bacon until crispy, add Spam and fry until lightly brown. Lower heat. Drain oil if needed. Add onions, celery, both cans of corn, broth and potatoes. Cook till potatoes are tender. Add evaporated milk, salt & pepper. let sit for 5 minutes & ENJOY!
Easy 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. ENJOY!
Pork & Watercress
2 & 1/2 lbs pork butt, cut into bite size pieces
oil
1 medium yellow onion, chopped
1 large tomato, chopped
1 bunch watercress, chopped
Salt & pepper to taste
Cut pork into bite size pieces, brown in oil. Add tomato and onion and saute till vegetables are soft. Cover with 4 cups water. Bring to boil. Season with salt &pepper to taste. Turn off heat and mix in rinsed watercress. ENJOY!
Garlic Mushroom Chicken
2-3 Chicken breasts, skinned, boned, sliced
1/2 C Italian dressing
1 bulb garlic, chopped
salt & pepper to taste
2Tbsp olive oil
2 tbsp Maui onion, finely chopped
1 big can cream of mushroom soup
1 box sliced Button mushrooms
1 red bell pepper , sliced
Whole milk
Marinate chicken in Italian dressing, and as much garlic as you like, for 1 hour to overnight. Season with salt and pepper, optional. Heat saucepan with olive oil. Sautee chicken with extra garlic and sliced mushrooms until there's no pink color left in the chicken. Add cream of mushroom and milk until you have the consistency you like. Let simmer. Right before you turn off the stove, throw in bell peppers and stir real quick, just a few seconds, then take off heat. Enjoy with fresh hot rice!
Char Siu Ribs
2pkg NOH's char siu mix
1 rack baby back pork ribs
Boil ribs in salt and water for 2 hours until desired tenderness. Let ribs cool, then place in large ziploc bag, sprinkle with NOH's Char siu powder, but don't add water (for sticky ribs). Shake well to coat. Let marinate for at least 20 minutes to 2 hours. Then put into baking pan and broil for a few minutes to brown edges. ENJOY!
The Easiest Hamburger Recipe Ever
1 lbs Hamburger meat
2 cans Campbell's Vegetable Soup
1&1/2 cans water
Salt,Pepper
Ketchup
Brown hamburger in a large skillet or pot, then drain excess oil. Add canned vegetable soup & water on med heat. Use the can from the soup for the wate. Be careful not to put too much water or may come out soupy. Add salt & pepper to taste. Scoop some over a bowl of rice, put some ketchup on & ENJOY!
Corned Beef Stew
1 med yellow onion, chopped
2 Tbsp cooking oil
1 large tomato, chopped
3 cups water
2 cans corned beef
1 (16oz can) tomato sauce
1 (8oz can) tomato paste
3 large potatoes, sliced
In large pot, saute chopped onions and chopped tomato in oil until tender. Add 3 cups water,tomato sauce and paste and sliced potatoes. Cook on medium heat until potatoes are tender. Add corned beef and let simmer for 10 minutes.Ono with rice!
Nacho Chicken Casserole
4 c Plain tortilla chips; crushed
4 c Chicken; cooked, diced
4 c Cream of mushroom soup
2 c Cheddar cheese; shredded
2 c Salsa
Line bottom of baking pan or casserole dish with crushed tortilla chips. Mix remaining
ingredients, except cheese, and cover chips. Top with cheese. Bake at
350~ until cheese is bubbly. Serve with salsa. SUPER EASY & ONO!!!
SPAM Soup
2 cans Spam, cubed
2 cans Van Camp Kidney Beans
2 cans Tomato sauce
1 round onion, sliced
1 carrot, cubed
2 potato, cubed
1 Tbsp Hawaiian salt
water
Slice onions and fry until brown. Add all the ingredients and water to cover. Bring to a boil and simmer until vegetables are tender. So easy & ono!!!
Spam & Watercress
1 can SPAM, cut in to thin slices
1/2 medium onion, chopped
1 bunch watercress, cut into 1&1/2-inch lengths
1 pkg (8 oz) bean sprouts
1/8 tsp pepper
In a skillet, lightly brown onion; add SPAM and stir-fry for a few minutes. Then add remaining ingredients and stir-fry for 1/2 minute. Enjoy!!!
Kalo Stew
1/4 cup flour
1/2 teaspoon salt
Dash of pepper
2 pounds stew meat
2 tablespoons salad oil
1 onion, chopped
1 small piece ginger root, crushed
1 clove garlic, crushed
2 Hawaiian red peppers, seeded and minced
1/2 teaspoon peppercorns
5 cups water
2 large carrots, pared
2 pounds taro, pared
1 cup chopped green onions
1 teaspoon Hawaiian salt
Poi to thicken, if desired
Combine flour, salt and pepper. Dredge meat in flour mixture. In a large saucepan, heat oil and brown meat. Stir in onion, ginger, garlic, peppers and peppercorns. Add water; cover and simmer for 2 hours or until meat is tender. Cut carrots and taro into 1-inch pieces. Add to stew; cover and simmer for 30 to 40 minutes. Add green onions and salt just before serving. Thicken stew with poi
Chicken Fried Hamburger
1 pound of hamburger
1/2 cup of milk
1/2 cup of flour
1/4 cup vegetable oil
Salt and pepper to taste
Shape hamburger into flat patties; chill. Place milk and flour in flat dishes; slightly larger than the patties. Place each patty in milk, turn over. Then dip into flour. Place patties into hot skillet with oil and season. Cook on each side until crispy, flattening as patties cook. Easy & ono with rice & sweet corn.
Kim Chee Soup
2 pounds pork butt OR 2 1/2 pounds skinless boneless chicken thighs, chopped
1 tablespoon Hawaiian salt
6 to 8 cloves garlic, crushed
1 bottle (12 ounces) won bok hot kim chee, cut into bite size pieces
Salt, pepper, and/or shoyu
1 bunch watercress, chopped into 2-inch pieces
Place meat into a large pot; add water to cover. Stir in Hawaiian salt and garlic; cover and bring to a boil. Lower heat and simmer until meat is tender. Remove meat from broth then strain broth and return the broth and the meat to the pot. Add additional broth or water if necessary. Bring to a boil. Add the kim chee (including kim chee liquid) to the soup; stir; season to taste with salt, pepper and/or shoyu. Add watercress to the soup and remove from heat; serve immediately. Very ono & will certainly warm you up.
Easy Hamburger Steak
4 lbs Ground beef
2 slices Bread (wheat or white)
1 Egg
Salt and pepper to taste
1 family size can Cream of mushroom soup
1/2 can milk
Turn the stove on with a big pan to medium. Put the beef in a bowl. Next tear the bread in the bowl. Then crack the egg inside. Add salt and pepper. Then you shape it into a ball, smash it down with your palm to make it a patty size. While your patties are cooking, you can mix the cream of mushroom soup with milk, in a small pot and heat. Then when you are done cooking all of the patties, pour the "gravy over the pan with the patties and allow to cook together for about 2 minutes.. Yummy with hot rice and a side of sweet corn & kim chee!
Miso Roast Pork
5 pounds pork butt
3/4 cup miso
3/4 cup shoyu
1/2 cup raw sugar
1 small piece ginger root, crushed
2 cloves garlic, crushed
Place pork in a large saucepan. Combine remaining ingredients and pour over meat. Cover and simmer for 2 1/2 to 3 hours, turning frequently to evenly season pork. If you are using a pressure cooker, cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 1 hour. Remove from the heat. Release the pressure.At end of cooking time, for both stove top or pressure cooker, skim fat off sauce and serve sauce with pork. ENJOY!!!
Easy & Ono Chops
6 large pork chops, cut 1-inch thick
Salt and pepper to taste
1 medium onion, sliced
2 cloves garlic, minced
2 cans (14.5 ounces each) diced tomatoes
1 cup chicken broth
1 Tbsp thyme
1 tsp chili pepper flakes
Season the pork chops with salt and pepper. In a large skillet, brown the pork chops on both sides; drain excess fat. Add remaining ingredients to the pork chops; cover and simmer until chops are tender, about one hour. Enjoy!
Sesame Crusted Fish
2 fillets (3 oz size) firm white fish (snapper, sea bass)
1 tsp shoyu
Salt, white pepper and garlic powder to taste
2Tbsp mayonnaise
Salad oil
3 Tbsp toasted sesame seed
Season fish with shoyu, salt, pepper, and garlic powder. Coat both sides with mayonnaise. Heat a skillet over high heat; brush skillet lightly with oil. Sprinkle 1 1/2 tablespoons of the sesame seed on one side of fish. Place fish, seed side down, in skillet. Sprinkle with remaining 1 1/2 tablespoons of sesame seed. Fry on both sides until done. Makes 1 serving so if you need to cook for more than 1, double up on the ingredients.ENJOY!
Wasabi Butter
1 shallot, chopped
1-inch ginger root, chopped
1 Tbsp wasabi
1/4 cup rice vinegar
1/4 cup white wine
2 Tbsp heavy cream
2 Tbsp shoyu
1/2 cup unsalted butter, cubed
In a small saucepan, combine shallot, ginger, wasabi, vinegar, and wine. Cook on medium heat until liquids reduces to 1 tablespoon. Add cream and shoyu, continue to cook until cream mixture reduces to 1-1/2 tablespoons. Lower heat; whisk in butter cubes one at a time. Remove from heat and strain. Makes about 1 cup. Enjoy with any sushi, or fish pupu or entree.
Kim Chee Chicken
5 pounds chicken wing drummettes
1 package (1 1/8 ounces) NOH brand Korean kim chee mix
1 egg, beaten
3/4 cup flour
1/4 cup cornstarch
3/4 cup water
1 Tbsp salt
1 tsp pepper
Oil for deep frying
Combine the kim chee mix, egg, flour, cornstarch, water, salt, and pepper. Add chicken, mix well; marinate 2 hours to overnight (the longer the better). Deep fry chicken in hot oil until golden brown; drain. ENJOY!
The Easiest & Fastest Portuguese Soup EVER!
6 oz. Portuguese sausage, thinly sliced
3 cups chopped cabbage
1 can (11.05 oz) bean with bacon soup
1 can (10.75 oz) tomato soup
1 Tbsp dried onion flakes
2 cups water
In a 3-quart microwave-safe dish, combine all ingredients; mix well. Cover. Stirring occasionally, microwave on high power for 15 minutes. ENJOY!
Ham-Mac Bake
3 Tbsp butter
3 Tbsp flour
1&1/2 C milk
1 tsp prepared mustard
1 tsp prepared horseradish
1 cup shredded cheddar cheese
1 C ham, diced
3 C macaroni, cooked
1/4 C dried breadcrumbs
Preheat oven to 350 degrees. Grease a 1&1/2-quart casserole or baking pan. In a large saucepan, melt butter and stir in flour. Add milk and cook on low heat, stirring constantly until thickened. Stir in mustard, horseradish, cheese, and ham. Stir macaroni into sauce. Pour into prepared casserole. Sprinkle with crumbs. Bake for 30 minutes. ENJOY!
Ono Fried Wings
3&1/2 pounds chicken wings, thawed & drained well
2 Tbsp flour
1/4 C cornstarch
1/4 C mochiko (glutinous rice flour)
1/4 C sugar
2 Tbsp minced green onion
2 tsp salt
5 tsp shoyu
2 eggs
1 clove garlic, crushed
Vegetable oil for frying
In a large bowl, combine all ingredients, except the vegetable oil. Marinate for 2 hours in the refrigerator. Heat oil to 400 degrees. Fry chicken in hot oil until golden brown; drain on paper towel or newspaper. Enjoy as a pupu or entree with rice & corn.
Ono Broiled Steak
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon Italian seasoning
2 cloves garlic, crushed
1 small onion, chopped
2 tablespoons white wine vinegar
1/4 cup vegetable oil
2 pounds flank steak or London broil
Mix all ingredients except for steak into a large zip lock bag or pot with a lid. Score meat on both sides and add the meat to the marinade for 2 hours to overnight. Grill or broil 3 inches from heat for 5 minutes or to desired doneness. Slice meat into thin strips & enjoy!
Easy Meat Jhun
1/2 block (20 oz size) firm tofu
1/2 lb fresh or thawed ground beef
1/2 C. flour
1 clove garlic, grated
1 stalk green onion, chopped
1 tsp salt
1/2 tsp pepper
1 tsp sesame oil
Salad oil for frying
Flour
5 eggs, beaten
Using a clean cloth, squeeze excess liquid from tofu; place tofu in a bowl. Add ground beef, the 1/2 cup flour, garlic, green onion, salt, pepper, and sesame oil; mix well. Shape into bite-sized patties. In a skillet, heat oil. Dredge patties in flour, dip in eggs, and fry until browned on both sides.
Fried Shoyu Ahi
1 lb ahi (yellow fin tuna), cut into 4 filets
Salt and pepper
2 Tbsp salad oil
3 Tbsp shoyu
3 Tbsp dashi (soup stock)
2 Tbsp mirin (sweet rice wine)
Season fish with the salt and pepper. In a skillet, heat oil. Brown fish on both sides and remove from pan. Add shoyu, dashi, and mirin to skillet; bring to a boil. Return fish to skillet; coat with sauce and cook for a few seconds. Enjoy with hot rice & kim chee!
Baked Chicken Luau
5 lb chicken thighs, deboned & skinless
1 lb frozen spinach, thawed and drained
1&1/2 cups skim milk
1/4 teaspoon coconut extract
1 can cream of chicken soup
Place prepared chicken in a 13 x 9 inch baking dish. Spread spinach over chicken. In a small bowl, combine remaining ingredients; pour over spinach. Bake at 350ºF for 1 hour. ENJOY!
Easy Swiss Steak
2 lb round steak, 1-inch thick, trim fat off
1 cup reduced-sodium ketchup
1/4 cup flour
Salt and pepper to taste
1 large Maui onion, coarsely chopped
1 zucchini, cut into bite size pieces
1 bell peppers, cut into bite size pieces
1 mushrooms, cut into bite size pieces
1 tablespoon vinegar
Place a large sheet of heavy foil in a baking pan. Combine ketchup and flour; put half of the mixture in center of the foil. Place steak on ketchup mixture; season with salt and pepper. Top with onion and remaining ketchup mixture; sprinkle with vinegar. Fold edges of foil to tightly seal the steak in the foil. Bake at 450ºF for 1 1/2 hours, or until steak is tender. SO ONO
Super Duper Saimin
4 cups water
2 pkg (3 oz size) dry ramen noodles with soup base
1/2 cup sliced char siu or cooked chicken
3 cups sliced won bok
2 cups bean sprouts
1/2 cup sliced imitation crabmeat
1/4 cup slivered kamaboko
1/2 cup sliced green onions
1/2 cup chopped Thai basil leaves
1/2 cup chopped mint leaves
1/2 cup chopped Chinese parsley
1 hard boiled egg, sliced
1 to 2 tablespoons Thai sweet chili sauce
In a saucepot, bring water to a boil. Add ramen noodles, soup base, char siu, and won bok; simmer for 2 to 3 minutes, stirring occasionally. Pour into 2 serving bowls, top with bean sprouts, crabmeat, kamaboko, green onions, basil, mint, Chinese parsley, and sliced egg. Serve with Thai sweet chili sauce. ENJOY!
Balsamic Chicken
6 boneless skinless chicken breast halves
1/2 teaspoon dried rosemary
2 cloves garlic, minced
3/4 teaspoon ground black pepper
1/2 teaspoon salt
1 tablespoon olive oil
Nonstick cooking spray
1/4 cup good quality balsamic vinegar
Rinse chicken and pat dry. Combine rosemary, garlic, pepper, and salt in a small bowl; mix well. Place chicken in a large bowl; drizzle chicken with oil and rub with herb mixture. Cover and refrigerate overnight. Preheat oven to 450 degrees. Spray a heavy roasting pan or iron skillet with nonstick cooking spray. Place chicken in pan and bake for 10 minutes. Turn chicken over, stirring on 3 to 4 tablespoons of water if drippings begin to stick to pan. Bake about 10 minutes or until chicken is golden brown and cooked through. If pan is dry, stir in another 1 to 2 tablespoons of water to loosen drippings. Drizzle balsamic vinegar over chicken in pan. Transfer chicken to plates. Stir liquid in pan, drizzle over chicken.
Beef Curry Stew
2 tablespoons butter
2 &1/2 lb stew meat
1 clove garlic, minced
2 teaspoons salt
1/4 teaspoon pepper
2 &1/2 quarts water
3 stalks celery, cut into 1&1/2-inch pieces
2 carrots, pared & cut into 1&1/2-inch pieces
2 potatoes, pared & & cut into 1&1/2-inch pieces
1 onion, cut into wedges
1&1/2 tablespoons curry powder
1/2 cup flour
1 cup water
In a large saucepan, melt butter and brown meat. Add garlic, salt, and pepper. Add the 2&1/2 quarts water; cover and simmer for 2 hours or until meat is tender. Add vegetables and curry powder to stew; cover and simmer for 20 to 30 minutes. Mix flour with the 1 cup water and slowly stir into stew. Cook, stirring constantly, until mixture thickens. Enjoy!
Hang Ova Soup
1 lb. pork, cut into bite size pieces
2 cloves garlic, minced
1 Tbsp dried cooking opae (shrimp)
5 c. water
2 tsp. salt
1 tsp. sugar
1 lg. bunch Chinese mustard cabbage, cut into 1" pieces.
1 bunch watercress, cut into 1" pieces.
1/2 a Napa cabbage (Won bok), cut into 1" pieces
Place cut up pork into a large pot, with garlic & water. Add salt, sugar & opae. Bring to a boil. Turn heat down to medium & let simmer till pork is tender, about 30 minutes. Bring soup to a rolling boil again.. and add all of vegetables at one time. Using a ladle, push veggies down into broth. Turn heat off. Let sit for 10 minutes. Enjoy, with a bowl of rice!
Shoyu Butterfish
1/4 C. shoyu
5 Tbsp. sugar
1 stalk green onions, chopped
1 large garlic clove, minced
1 Hawaiian chili pepper, seeded and chopped
1 lb. butterfish fillets
sat & pepper, to taste
1 C. flour
In a bowl, combine the first 5 ingredients, to make sauce and set aside, Season the butterfish with salt and pepper. Coat with flour and fry until done. Pour sauce over fillets in pan and simmer. Enjoy with a fresh pot of hot rice & kim chee. Ono!
Chicken Tofu
2 pounds chicken parts
1 slab of tofu
2 heaping tablespoons sugar
3/4 pounds string beans, sliced in half, length wise
Cup shoyu
Cook chicken, sugar and shoyu together (simmer 5 minutes). Add beans to chicken. Add tofu and simmer until beans are tender. Super easy & super ono!
Ginger Fish (Honolulu Mayor Mufi Hanneman's recipe)
4 white fish fillets, or 1 whole Moi (about 1lb)
1 C water
1 tsp salt
2 tsp fresh ginger, grated
1/2 C green onion, chopped
1/2 C salad oil, heat in microwave for a few seconds
Clean and score the fish. Mix water and salt, place fish in salted water in a shallow pan. Cover pan with foil, place pan on stove and steam until tender. Transfer fish to a warm serving platter. Sprinkle ginger and green onion evenly over fish. Pour hot salad oil over fish and serve with hot steamed rice.
Christmas Crunch Bars
1 cup Rice Krispies Cereal (red and green)
1 cup chocolate chips
Put 1 cup of Rice Krispies Cereal (red and green) in a large bowl and set aside. In a small bowl, add 1 cup of chocolate chips and microwave, in 30 second increments, until melted. Combine Rice Krispies with melted chocolate. Shape as you wish & place on a cookie sheet then put in freezer until hardened. When ready take and enjoy!
Cranberry Chicken
1 5lb box chicken thighs
1 can whole cranberry sauce
1 pkg onion soup mix (Lipton)
1&1/2 C French dressing
1 onion, chopped
In a saucepan on high heat mix cranberry sauce, onion soup mix and French dressing until mixture bubbles. Place chicken thighs in a baking pan and sprinkle with onions, then cover with sauce. Bake at 350 degrees for 1 hour. Very festive & ono!
Breakfast Casserole
Grease a 9X13 inch baking pan, then layer the following in the pan in this order:
6-8 slices of bread
1-2 lbs spam, bacon, sausage or ham, cubed
1 pkg (8oz) shredded Swiss cheese
1 pkg (8oz) shredded cheddar cheese
1 small onion, chopped
pinch of salt
1 pkg (8oz) shredded Swiss cheese
1 pkg (8oz) shredded cheddar cheese
Place on side. Next you'll need
6eggs
1 C milk
1/2 C butter, melted
3 C cornflakes, crushed
Mix eggs and milk, pour slowly over layers. Than mix butter with crushed cornflakes and spread on top of the egg mixture. Bake uncovered at 375 degrees for 40 minutes. So ono & filling... ENJOY!
Hawaiian Chicken
3 lbs. chicken parts
2 cans crushed pineapple
2 bottles barbecue sauce
Boil chicken in water until cooked. Drain and leave in pot. Pour sauce and pineapple over chicken. Stir gently. Cook uncovered about 20 minutes on simmer. Serve with rice & enjoy!
Candy Cane Cookies
2/3 cup butter, softened
2/3 cup sugar
1 egg
1 egg yolk
1teaspoon vanilla extract
2cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons Red Food Coloring
Cream butter in large mixing bowl, gradually adding sugar. Beat until light and fluffy then add egg, egg yolk, vanilla, beat well. In a separate bowl, mix flour, baking soda, salt. Combine with creamed mixture, stir well. Divide dough in half. Tint one-half with Red Food coloring. Wrap each half in wax paper. Chill for 2 hours. Shape into long skinny ropes approximately 1/4 inch wide, six inches long, on a lightly floured surface. Place plain ropes and red ropes together, and twist gently. Place on greased cookie sheet and shape into candy canes. Bake at 350 degrees for 10 -12 minutes. Cool lightly on cookie sheet and remove to wire rack. Makes about 3 dozen. ENJOY!
Brownie Deelite
1 package brownie mix for a 9x13 pan
1 (7 ounce) Jar of marshmallow cream
1 cup peanut butter
1 cup chocolate chips
1 cup butterscotch chips
3 cups Rice Krispies
Make the brownies according to directions. Let cool, spread all of the marshmallow cream on top of brownies. In a large bowl combine peanut butter, chocolate chips, and butterscotch chips, melt together. Blend in the 3 cups Rice Krispies. Spread the mixture on top of marshmallow cream. Cool in refrigerator. Cut wrap & give as gifts or enjoy for yourself!
Pumpkin Crunch Cake
Layer #1
1 can (16 oz) pumpkin
1 can (14oz) condensed milk
1 C sugar
1 tsp cinnamon
3 eggs, beaten
Line a 9X13 inch baking pan with wax paper. Mix all above ingredients together and pour into pan.
Layer #2
1 box yellow cake
1 C walnuts, chopped
1 C butter, melted and cooled
1 container Cool Whip
Sprinkle yellow cake mix over pumpkin mixture and then sprinkle chopped walnuts on top of mixture. Drizzle melted butter over cake. Bake at 350 degrees for 1 hour. Turn oven off and let cake rest about 15 minutes before removing from oven. Take cake out and turn over while warm on a serving tray. Refrigerate. Cake may be soft and wil harden as it cools. Top with Cool Whip before serving. ONO!
Tuna Tofu Balls
1 container (14oz.) firm tofu, well drained
1 can tuna (or salmon), drained
pepper, to taste
1 stalk green onion, finely chopped
1/4 C kamaboko (fish cake), finely chopped
1/2 Tbsp vegetable oil
Oil for deep frying
Mash tofu and mix with in tuna, pepper, green onion and kamaboko. From mixture into balls, about 1 Tablespoon each, moistening hands with oil as needed. Heat oil in wok or frying pan and fry a few balls at a time until golden brown. Place on plate lined with paper towel. Outside crunchy and the inside will be soft. ENJOY!
Pineapple Sour Cream Cake
1 can (8 oz) crushed pineapple
1/2 tsp baking soda
1 box yellow cake mix
1 box (3.4 oz) instant vanilla pudding
4 eggs
1 C sour cream
1/4 C oil
Combine pineapple, juice too, with baking soda and set aside. Mix all remaining ingredients together, then add pineapple mixture. Pour into bundt or baking pan and bake at 350 degrees for 50 to 55 minutes. SO ONO!
Hekka
3/4 C shoyu
1/4 C water
3/4 C sugar
1/4 C mirin
1/2 tsp salt
1 large onion, sliced
1 lb meat, either beef or chicken, thinly sliced
1 C bamboo shoots, sliced
1/2 container (12 oz.) tofu, cubed
1/2 C shiitake mushrooms
3 cups won bok cabbage, cut into 1 1/2 inch lengths
1 cup watercress, cut into 1 1/2 inch lengths
1/4 C green onion, cut into 2 inch pieces
In a large skillet combine the first 5 ingredients to make sauce. Then add the next 6 ingredients into sauce and cook for 5 minutes. be sure to spoon the sauce over all the ingredients & mix thoroughly. Add the watercress and green onion just before serving. ENJOY!
Baked Short Rib Stew
6 strips of short ribs, cut in thirds
2 cans cream of mushroom soup
1 (10&3/4) can tomato soup
1 pkg. Lipton onion soup
carrots, celery & potatoes- cut into small bite size pieces
Preheat oven to 375 degrees. In a large mixing bowl combine cream of mushroom, tomato soup & Lipton onion soup mix. Add vegetables. Place ribs into a 9X13 ich baking pan. Pour soup mixture over ribs & cover. Bake for 1&1/2 to 3 hours. When vegetables are soft, enjoy with hot rice & kim chee... SO ONO!!!
Steamed Fish
3 lbs whole fish, cleaned ad scaled
won bok cabbage leaves
shoyu, to taste
1/2 C green onion, chopped
1/4 C ginger, minced
1 garlic clove, minced
Lup cheong or Portuguese sausage, sliced
Kim chee
1 C. peanut oil
Preheat oven to 425 degrees. In a large baking pan, place fish on top of won bok cabbage leaves. Pour shoyu over fish. Then add sausage, kim chee, green onion, ginger and garlic on top of fish. Cover with foil and steam for about 20 to 25 minutes. Heat peanut oil and pour over fish just prior to serving. SOOO YUMMY!
Sinigang (Mahalo to Christina Kahalahau for this recipe)
1 tray boneless pork ribs good for stewing, chopped into bite sized pieces
5&1/2 cups of water
1 tamarind soup base
1 medium size white radish, peeled & sliced diagonally
a couple of taro root, peeled and chopped into bite sized pieces
1 medium onion, chopped
1 bunch of mustard cabbage or bak choy, chopped
3 small tomatoes, sliced
salt to taste
Brown pork, then add to a large pot filled with water. Add tamarind soup base, radish and taro root and let boil for about 10 minutes. Then add onion, cabbage & tomatoes. Salt to taste. When cabbage is wilted, its ready to eat. ENJOY!
Broiled Sushi
3 C. cooked rice
furikake
9-10 shiitake mushrooms, chopped
1-2 lbs imitation crab meat
1 C. sour cream
1 C. mayonnaise
sheets of nori
Soak mushrooms in water until soft; squeeze out excess water, then chop. Then, in a bowl, mix together the mushrooms, crabmeat, sour cream and mayonnaise and set aside. Place cooked rice in a 9X13 inch baking pan. Generously sprinkle the furikake over the rice. Top with the crabmeat mixture. Broil for about 8-10 minutes or until the top is browned. Spoon onto the nori & enjoy!
Pumpkin Custard Pie
3 C. (1 large can) pumpkin
1 & 1/2 C sugar
1 tsp. salt
2 tsp. cinnamon
1tsp. ground ginger
1 & 3/4 C. evaporated milk
1 & 3/4 C. half and half
6 eggs, separated, beat egg white in a separate bowl until stiff
4 tsp. cornstarch
2 9-inch pie crust dough, pre-made
Mix pumpkin, sugar, salt, cinnamon & ground ginger well. Add milk and then fold in the egg whites. Pour into two pre-made 9-inch pie crust pans. Bake at 450 degrees for 10 minutes. Lower heat to 375 degrees and bake for an additional 45 minutes. while baking, be sure to rotate pies in oven every 15 minutes to cook evenly. Let cool down & enjoy with whip or ice cream. YUMMY!!!
Pork & Squash
3lbs fresh pork chops or ribs, sliced thin
2lb small chinese long squash, peeled, cut lengthwise, then cut into 1/4" slices
1/2 round yellow onion, sliced thin
1 whole red ripe tomato, halved and sliced thin
2 fresh cloves of garlic, crushed, peeled, and minced fine
1 whole bay leaf, ripped in half
2-4 Tbsp fish sauce (patis)
fresh cracked black pepper to taste
1 Tbsp white vinegar
fresh cold water
oil for frying
Heat a large pot with cover. Add 2Tbsp oil and heat til smoking. Add pork and stir fry. Brown and cook pork well done about 10-15 mins on high heat. Season with pepper and bayleaf while frying. Add onions, tomato, and garlic. Continue to stir fry until vegetables are translucent and wilted. Add additional oil if needed. Add 4-6 cups of fresh water to pot, cover and bring meat to a nice boil then lower heat to simmer. Simmer til meat is tender. Add fish sauce and white vinegar to soup. Add squash to pot and cover. Cook til squash is soft. Add more pepper and patis to adjust to your taste. Serve with white rice. ENJOY!
Super Easy Pound Cake
1/3 C. Crisco oil
1/3 C sugar
4 eggs, room temperature
1 box butter cake mix
1/2 C melted butter, cooled
1 container (8oz.) sour cream
Mix together oil and sugar. Add eggs. Mix remaining ingredients. Pour into lined loaf pa. Bake at 350 degrees for 30 minutes an test by poking a fork in . If it comes out clean... it done & ready to cool off. ENJOY!
Ice Cream Cookies
5 cups flour, unsifted
1 egg
3 tsp vanilla
2 C sugar
2 C butter
Cream butter and sugar, Add egg and stir. Add flour and vanilla. Divide dough into 6 potions and form into 6 rolls. Wrap in wax paper and freeze for several hours to overnight. Cut into 3/8-inch sliced and place on un-greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Decorate as desired. This makes about 10 to 12 dozen. Great and ono for Christmas gifting!
Chicken Rice Soup
2 lbs chicken thighs, boneless and skinless
2C uncooked rice
4 quarts water
1 piece ginger, sliced
1 Tbsp. Hawaiian salt
green onion, chopped, for garnish
Boil water with ginger. Place chicken in boiling water and simmer for one houror until chicken falls apart. While chicken is simmering, wash rice and soak in just enough water to cover rice and add salt. When chicken meat starts to fall apart, take the meat out of the boiling water. Put chicken aside to cool. Add rice with salt water into
Pumpkin Puff Cookies (Mahalo to Anela in Ohio for this recipe.. Love u girl!)
1 spice cake mix
1 15oz can pumpkin
1 cup chocolate chips
Mix all ingredients together and drop by teaspoonfuls onto un-greased cookie sheet. Bake at 350 for 15 minutes. Ta-Da! That’s it… your baking is done and you can indulge in a semi-healthy, super-yummy, extremely festive fall treat!
Pansit
1 pkg. (7 1/2 oz.) long rice
4 large dried mushrooms
1/2 lb lean pork
1/4 lb shrimp
2 Tbsp salad oil
4 cloves garlic, minced
2 cans (14 1/2 oz. size) chicken broth
2 Tbsp patis
1/4 tsp pepper
2 pkg (4 oz size) fried egg noodles
Soak long rice and mushrooms in warm water for 30 minutes; drain. Cut long rice in 3 inch lengths. Remove stems from mushrooms; dice caps. Slice pork thinly. Shell, clean, and cut shrimp into small pieces. In a large skillet, heat oil; saute garlic and brown pork. Stir in shrimp and mushrooms; saute 1 minute. Add broth, patis and pepper; bring to a boil. Add long rice and noodles, stirring lightly until noodles are cooked. ENJOY!
Drunken Chicken
1/2 C shoyu
1/2 C sugar
1/2 C miso
1/2 C beer
2 garlic cloves
2 lb chicken thighs, boneless and skinless
Combine all ingredients. Marinate for 2 hours to overnight. Cook over charcoal or broil. Easy & YUMMY!
Teriyaki Beef
3lbs. teriyaki beef
4 Tbsp each of flour, cornstarch, mochiko, and shoyu
3 Tbsp sugar
1&1/2 salt
1 Tbsp. oyster sauce
2 eggs beaten
2 Tbsp round onion, grated
oil for frying
Mix all ingredients together except for meat & oil. Add meat and marinade for 2 hours to overnight. Fry in about 4 tablespoons of oil until brown. ONO with hot rice & kim chee!
Hamburger Noodles
1 lb. hamburger, drained
2 (8 oz.) cans tomato sauce
1 (8 oz.) bag egg noodles
1 (8 oz.) pkg. cream cheese
1/4 c. sour cream
1/3 c. onions, chopped
1/3 c. green peppers, chopped
2 tbsp. butter
1 pkg. Ritz crackers, crushed
Brown the hamburger and cook the noodles. Mix the tomato sauce cream cheese, sour cream, onions and green pepper. Layer the ingredients starting with half the sauce mixture, then following with the noodles, hamburger and finishing with the rest of the sauce. Cook 25 minutes, then cover the casserole with crushed Ritz crackers and cook 5 more minutes.
Sweet Delight sweetbread- Molokai bread da best
creamy peanut butter
marshmallow's
chocolate syrup
ice cream (your choice)
Place a sheet of Reynolds wrap on a cookie sheet. Slice sweetbread in even slices. Slather some peanut butter each slice, then put marshmallow's on top. Put oven to broil. Place cookie sheet in the oven. You NEED to really watch the oven, the marshmallow's will brown VERY quickly and if your not watching it will burn. So you really need to stand by that oven & watch the marshmallows. Take cookie sheet out of the oven & drizzle some choclate syrup on it. Put a scoop or two of icecream on top then drizzle more chocolate syrup on the top. ENJOY! SO ONO!
Miso Eggplant with Chicken
4-5 Japanese eggplant, slice 1 inch thick
1&1/2 lbs boneless chicken, chopped
2 tbsp. miso
2 tbsp. sake
2 tbsp. olive oil or peanut oil
1 tbsp. shoyu
1 tbsp. sugar
Mix miso, shoyu, sake and sugar in bowl. Heat frying pan with oil and fry chicken and eggplant. Add miso mixture just before taking out of pan. Enjoy with hot rice & mac salad!
Garden Stuffed Baked Potatoes (Mahalo again to Bill Mundon for this recipe)
4 russet potatoes
2 tsp of butter
1 small onion chopped fine
1 10 oz package frozen chopped broccoli thawed and drained
1/2 cup of ranch dressing
1 tsp veg. oil
2 tsp dried parsley
salt and pepper to taste.
Rub some oil on out side of potato so it will absorb more heat .
per heat oven to 425 and bake potato's for 15 min or so
cut of top of potato leaving a boat and put scrapings into a bowl
In a skillet over med heat add butter , onion , and saute till tender about 5 min.
add rest or dry ingredients into the bowl and mix all together
put potato mixture into skins evenly then place on baking pan in oven for 15 min.
sprinkle with salt , pepper parsley to taste. ENJOY!
Billy's Quick Chili Burger (Mahalo Bill Mundon for your recipe!)
1 cup each of finely chopped celery, bell pepper & round onion
1 to 2 tsp of veg. oil
1&1/2 lbs. ground beef or chicken
1/4 cup light brown sugar
1 1/2 tsp. dry mustard
4 tsp chili powder
1 1/4 cup ketchup
1 cup beef broth
1 tsp vinegar
1/4 tsp salt
1/8 tsp black pepper
Brown the meat in oil for 10 minutes then add everything to it, seasons can be adjusted to your taste. If you like burgers then use a nice dinner roll or french roll slightly toasted, or one can serve chili on top white rice and diamond brand salt crackers. Yummy.
Hamburger & Cabbage
1 pound ground beef
1/2 cup chopped onion
1 clove garlic, minced
1 quart stewed tomatoes
1 can (8-ounce size) tomato sauce
1/2 cup rice
1 medium head green cabbage, coarsely chopped
1 bay leaf
Salt and Pepper to taste
In a skillet, saute ground beef, chopped onion and garlic until beef is no longer pink and onions are translucent. Add rest of ingredients, mixing well. Cover and simmer for one hour. Add water, if necessary. Remove bay leaf before serving.
Hamburger and Cabbage II (MAHALO Aunty Susi Kaikala for this recipe!)
1 lb. ground beef
1/2 head medium cabbage
shoyu to taste
Brown hamburger, then put in the shredded cabbage. Mix well and heat until cabbage is sift. Add shoyu to taste. Pau
Kamaboko Salad
1 "board"/pkg kamaboko
1 cup chopped celery
4 oz. spaghetti noodles (cooked and seasoned with salt)
1 Tbsp. chopped green onions
Mayonnaise (to taste)
Lettuce leaves (optional)
Cut the kamaboko from the board (if necessary). Cut into thin slices lengthwise horizontally. Cut into thin strips crosswise. Mix (kamaboko, celery, noodles, green onions, salt, pepper and mayonnaise) together. Serve on lettuce leaves. Easy & ono!
Spoon Shortbread Cookies
2 C. butter
1 C. powdered sugar
3 C. flour
1/2 C. cornstarch
Add ingredients into bowl one at a time and mix thoroughly. Drop spoonfuls on cookie sheet and bake at 300 degrees for 20 minutes. ENJOY!
Sardines & Onions
5 cans sardines packed in oil, drained
1 onion, sliced
1 piece ginger (1 inch), grated
shoyu, to taste
sugar, to taste
In a large skillet, stir fry onions and ginger. Mix shoyu and sugar. Add drained sardines. Pour sauce the sardines and onions. Cook for about 2-3 minutes. Serve over hot rice... ooh & some ogo & kim chee on the side. YUMMERS!
Easy Sweet Sour Pork
2-3 lbs pork, cut into 1 inch cubes
2 garlic cloves
1/4 C shoyu
1 piece ginger
1/3 C vinegar
1 C brown sugar, packed
3/4 C water
cornstarch
Brown pork and drain oil. Add all ingrediments except cornstarh and water. Let pork simmer for 1 hour until tender. Thicken sauce with mixture of cornstarch and water. Enjoy!
Baked Chicken Salad
2 Tbsp. margarine, melted
1 C celery, thinly sliced
1/2 C. onion, chopped
1/2 C. mayonnaise
1/2 C. sour cream
1 Tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
2 C. chicken, cooked and cubed
1/2 C toasted almonds, slivered
1 can (6oz.) sliced mushrooms, drained
1/4 C potato chips, crushed
Melt margarine in pan and saute celery and onion until tender. Toast almonds in oven until slightly browned. Mix all ingredients, except potato chips, in a casserole dish or baking pan. Bake at 325 degrees for 25 minutes. Sprinkle crushed potato chips over top of casserole and bake for 5 minutes more. Enjoy!
Goulash
2 lbs. thinly sliced sirloin
can creamed corn
can whole krenal corn
can tomato soup
can tomato sauce
tbsp. worcestershire sauceX
large potatoes, parboiled
Brown meat then mix ina the rest of the ingredients. Place in a 9X13inch baking pan. Bake at 375 degrees for 45 minutes or until skin forms on top of dish. Simple & easy.. ENJOY!
Canned Tuna Donburi
1 can 6 oz. Light chunk tuna, in water and drained
3 large eggs, lightly beaten
1/2 tsp sugar,
1/2 tsp shoyu
1 tsp vegetable oil
2 Tbsp white & green onions, chopped
2 Tbsp, chopped
salt & pepper, to taste
Nori Furikake
On medium high heat, add oil to frying pan. Add onions and saute, quickly. add all other ingredients except Nori, to pan. Rduce heat to medium and cook until the eggs are cooked as to how you like it. Ono on hot rice with some furikake sprunkled on top... & don't forget the kim chee.
Mahi, Maui Style
2 lbs. mahi mahi
2 tbsp. butter, divided
1 clove garlic
1 tbsp. teriyaki sauce
2 tbsp. lemon juice
1 tsp. honey
1 tbsp. sesame seeds
In skillet set at medium heat, melt 1 tablespoon butter; add garlic and saute until tender. Remove from heat. Stir in teriyaki sauce, lemon juice, honey and sesame seeds. Pour over fish and marinate 30 minutes. Heat 1 tablespoon butter in skillet. Set at medium heat. Add fish and saute 4-5 minutes on each side, basting with marinade. Enjoy with hot rice, sprinkled with furikake & kim chee on the side!
Spoon Shortbread
2 C. butter
1 C. powdered sugar
3 C. flour
1/2 C cornstarch
Add ingredients, one at a time and mix thoroughly. Drop spoonfuls on cookie sheets and bake at 300 degrees for 20 minutes. SIMPLE AND EASY. ENJOY!
Superfudge Brownies
4 oz. unsweetened chocolate
1/2 C butter
4 large eggs, at room temperature
1/2 tsp. salt
2 C sugar
1 tsp vanilla extract
1 C flour
Preheat oven to 350 degrees. Butter and lightly flour a 9X13 inch baking pan. melt chocolate and butter in the top of a double boiler, over simmering water. Let cool to room temperature. In a mixing bowl, beat eggs and salt until very fluffy. Gradually beat in sugar and vanilla. Fold in cooled chocolate mixture. Gently add flour and fold until just blended, keeping the batter fluffy. Pour evenly into prepared baking pan. Bake for 25-30 minutes. Allow to cool in pan before cutting. ENJOY! WOOHOO BROWNIES!
Strawberry Soda Cake
1 box Duncan Hines strawberry supreme cake mix
1 box (3.4) instant vanilla pudding
1 C. strawberry soda
1/2 C vegetable oil
1/2 C water
3 eggs
Preheat oven to 350 degrees. Mix all ingredients for 2 minutes and pour into a greased 9X13 inch baking pan. Bake for 35 to 40 minutes or until toothpick or fork comes out clean.
GLAZE:
1 C powdered sugar, sifted
2 Tbsp. strawberry soda
When the cake is done, mix glaze ingredients and spread over warm cake. ENJOY!
Tuna Noodle Casserole
3 c. noodles
1 (6 oz.) can tuna fish, drained
1 can cream of mushroom soup
1/2 c. milk
1/2 tsp. salt
Dash of pepper
1/4 tsp. paprika
4 slices American cheese
Cook and drain noodles. Separate tuna into flakes; mix with soup, milk, and seasonings. Cut cheese slices into small pieces; add to sauce mixture. Combine noodles and tuna mixture in a baking dish. Sprinkle top with paprika. Bake at 375 degrees for 25 minutes.
Chicken Pot Pie
3 boneless, skinless chicken breasts
Salt and pepper to taste
Vegetable oil
2 cans (10 ounces each) cream of chicken soup
1/2 cup milk
1 package (10 ounces) frozen mixed vegetables
Cooking spray
2 cans (8 ounces each) refrigerated crescent dinner rolls
8 ounces (about 2 cups) shredded cheese
Cut chicken into bite-size pieces; season with salt and pepper. Heat oil in skillet and sauté chicken until browned. Add soup, milk and frozen vegetables until heated through. Spray baking sheet with cooking spray or line with parchment paper. Separate dough from each can into four rectangles. Place four rectangles in prepared pan. Place about 1/2 cup of the chicken mixture and 1/2 cup cheese onto each rectangle. Place remaining dough rectangles over cheese. Bake at 375 degrees for 11 to 13 minutes or until golden brown. Top with extra chicken filling. SO ONO!
Baked Teri-Sabi Salmon
3 pounds salmon filet
1/2 to 1 bottle (2 ounce-size) nori goma furikake (Japanese seasoned seaweed mix)
1 1/2 cups teriyaki sauce
1/2 cup mayonnaise
1 teaspoon wasabi paste (Japanese horseradish)
Place salmon in a shallow baking pan. Evenly sprinkle salmon with furikake, bake in a 350 degree oven for about 20 minutes. In a small saucepan, warm the teriyaki sauce then pour over the cooked salmon. Mix together the mayonnaise and wasabi and drizzle over salmon. SIMPLE, EASY & ONO!
Adobo Fried Rice
3 cups cold rice
1 cup of pork adobo, shredded coarsely
1/4 pork adobo sauce
2 eggs, lightly beaten
vegetable oil
Heat around 2-3 tbsp of vegetable oil in a wide skillet. Saute shredded pork adobo meat until slightly crisp and dry. Add rice and combined well. Slide rice mixture to the side of skillet, making almost like a hole in the center and pour around 1 tbsp vegetable oil at the center of the skillet. Lightly scramble egg in the oil. Mix in with the rice mixture. Stir in 1/4 cup of the pork adobo sauce. Mix thoroughly & enjoy!
Pork Adobo
3 lbs boneless pork shoulder, pork leg or pork belly, cubed
1 1/2 cup vinegar
3/4 cup shoyu
1 large onion, sliced
1 head garlic, minced
1/4 tsp peppercorn, crushed
3 to 4 cups water
2 tbsps vegetable oil
1/2 onion, sliced into rings
1 to 2 pieces bay leaf
Wash, cut pork shoulder into serving cubes and place in deep bowl. Add shoyu, onions, garlic, bay leaf and pepper. Marinate for around 30 minutes. Squeeze marinade out of meat. Set aside liquid. In a heavy skillet or wok, heat oil until very hot. Saute marinated pork plus the onions, garlic and bay leaf in skillet. Allow to brown, stirring constantly. Add vinegar and allow to boil for around 1 to 2 minutes. Lower heat to medium-high. Simmer uncovered until vinegar is reduced, around 10 minutes. Add water and reserved marinade, lower heat to low, and cover. Simmer for around 35-40 minutes, or until pork is tender, and juice is reduced and natural grease from meat has seeped out. Let stand for 5 minutes. Then enjoy!
Pinacbet
1 1/2 pound belly pork
4 cloves garlic, crushed
1 1/2-inch piece ginger root, thinly sliced
3 tablespoons patis (Filipino fish sauce)
3 tomatoes, quartered
6 long eggplants
2 large bittermelons
1/2 pound long beans
1/2 pound winged beans
1 large onion
Cut pork into 2 x 1/2-inch pieces. In a large sauce pot, fry pork until crisp; drain fat. Add garlic, ginger, and patis; cook for 1 minute. Stir in tomatoes and cook until a sauce is formed. Cut , eggplants, and bittermelons into lengthwise halves. Remove seeds from bittermelons. Cut all vegetables into 2-inch pieces; add to pork mixture. Cover and cook over medium heat for10 minutes. Toss vegetables in pot. Lower heat and cook, uncovered, for 10 more minutes. ENJOY!
Easy Chicken Luau
5 lb chicken thighs
1 lb frozen spinach, thawed and drained
1 1/2 cups skim milk
1/4 teaspoon coconut extract
1 can cream of chicken soup
Remove skin, bones, and visible fat from chicken; place in a 13 x 9 x 2-inch baking dish. Spread spinach over chicken. In a small bowl, combine remaining ingredients; pour over spinach. Bake at 350 degrees for 1 hour. Easy & ONO!
Ground Turkey & Mushroom Stroganoff
1 tablespoon olive oil
1 onion, thinly sliced
1 tablespoon minced garlic
8 ounces fresh mushrooms, sliced
3 cans (10.75 ounces each) Campbell’s Healthy RequestÒ cream of mushroom soup
8 ounces fat free sour cream
1 teaspoon paprika
1/2 cup beef broth
In a large skillet or Dutch oven, brown ground turkey; drain excess fat. Add olive oil, onions, and garlic; cook until onions are soft and transparent. Add mushrooms and saute; until tender. Stir in mushroom soup, paprika, and beef broth. Cover and simmer for 10 minutes. Reduce heat to low and add sour cream; heat through, but do not boil. Season to taste with salt and pepper. Simple, filling & ONO!
Apple Wheels
4 medium red delicious apples
1/4 cup creamy peanut butter
1 1/2 teaspoons honey
1/2 cup miniature chocolate chips
2 tablespoons raisins
Core each apple 1-inch in diameter. In a bowl, combine peanut butter and honey; fold in the chocolate chips and raisins. Fill the center of apples with peanut butter mixture. Refrigerate for at least one hour. Cut into 1/2-inch rings. Ono, Easy & Healthy!
Spam And Watercress
1 can (12 oz) SPAM
1/2 medium onion, chopped
1 bunch watercress, cut into 1 1/2-inch lengths
1 pkg (8 oz) bean sprouts
1/8 teaspoon pepper
Cut SPAM into thin strips. In a skillet, lightly brown onion; add SPAM and stir-fry for a few minutes. Add remaining ingredients and stir-fry for 1/2 minute. Enjoy with hot rice, kim chee & sweet corn. SO EASY & ONO!
Crab Omelette
20 Tbsp. unsalted butter
1/4 cup water
salt and pepper to taste
2 Tbsp lemon juice
3/4 lb King crab meat or imitation
2 tsp minced shallots
2 tsp minced garlic
1/2 cup thinly sliced Maui onion
1 1/2 cups assorted fresh mushrooms, sliced
12 eggs
1 1/2 cups watercress tops
8 oz. cheese of your choice
In a large saucepan bring 8 tablespoons of the butter, the water, salt, pepper, and lemon juice to a boil. Add the crab meat, bring to a boil; remove from heat. In a small skillet, melt 4 tablespoons of the remaining butter and sauté shallots, garlic, and Maui onions; add mushrooms and sauté for a few more minutes and remove from heat. In a large bowl, whip eggs. For each omelet, heat 2 tablespoons butter in a non-stick omelet pan. Add 1/4 of the mushroom mixture, 1/4 of the watercress; sauté until heated. Pour 1/4 of the beaten eggs into pan; gently stir until the eggs start to set. Flip omelet over; top with 1/4 of the cheese and 1/4 of the crabmeat. Fold omelet over gently and slide onto plate. Garnish with crab leg. Repeat until all the butter, mushroom mixture, eggs, watercress, cheese, and crab is used. Easy & ono!
Baked Beans Special
1 lb Portuguese sausage
1 lb bacon
1 can (1 pound, 15 ounces) pork and beans
1 can (15 ounces) kidney beans, drained
1 large onion, chopped
1 cup ketchup
2 Tbsp Worcestershire sauce
1/3 C brown sugar
3 Tbsp dark molasses
1 Tbsp prepared mustard
1/2 tsp. vinegar
Cook sausage in water for 10 minutes ; drain and slice. Fry bacon drain excess oil & cut into pieces. Put sausage, bacon, beans and onion into a 3-quart baking dish. Combine remaining ingredients and stir into bean mixture. Bake, uncovered, in oven at 350° degrees for 1 hour. Let cool for 5 minutes. Enjoy with Potato/Mac salad!
Loco Moco
Hamburger Patties:
2 pounds Ground Beef
1/2 cup onions, chopped
salt/pepper to taste
Gravy:
2 cans beef broth
flour for thickening
2 tablespoons butter
1/4 teaspoon of Worcestershire sauce
8 eggs
Gently mix the hamburger, grated onions and salt/pepper. Form 4 big patties. Heat frying pan until very hot. Place hamburger patties on the pan/grill and let sear just until juices start appearing on the top. Flip over and cook for a couple more minutes, until cooked. Place burgers on the side.
Gravy:
Pour a little broth into the same pan and incorporate hamburger oils, then pour in the rest of the broth. Bring to a boil and let reduce for about 3-5 minutes. Turn down heat to a simmer. Add worcestershire sauce. In a separate bowl, mix flour with some water. Using a whisk, slowly whisk in the flour/water mixture until gravy is nicely thick & smooth. Turn off heat and mix in the butter until well blended.
Eggs:
Traditionally, the eggs should be sunny-side up. The secret to a good fried egg is to fry the egg slowly on low heat until it’s cooked… just don’t overcook it!
ONO WITH HOT RICE & CORN ON THE SIDE!
Easy Hamburger 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. Ono with a fresh hot rice & kim chee!
Hawaiian Turkey Burgers
1 (8oz) can sliced pineapples
1/2 C dry breadcrumbs
1/2 C green onions, chopped
1/2 C sweet red pepper, chopped
1 Tbsp low salt shoyu
1 lb lean ground turkey
1/4 C low sodium teriyaki sauce
4 hamburgers buns, optional
Drain pineapple, reserving 1/4 cup juice (discard remaining juice) set pineapple aside. In a bowl, combine the bread crumbs, onions, red pepper, shoyu, salt and 1/4 cup of pineapple juice. Crumble turkey over mixture and mix well. Shape into patties. Grill/fry, covered, over medium heat for 3 minutes on each side. Brush with teriyaki sauce. Grill or fry for 4-6 minutes longer on each side or until meat is no longer pink.Grill/fry pineapple slices for 2 minutes on each side, basting occasionally with teriyaki sauce. Warm buns on grill; top each with a burger and pineapple slice or enjoy with rice. ONO!
Ono Steak
1&1/2 lb boneless sirloin steak, cubed
1/4 cup shoyu
1 tsp. sesame oil
1 tsp. minced ginger root
1 tsp. minced garlic
1&1/2 tsp. sugar
1/2 cup chopped green onions
2 Hawaiian red peppers, seeded and minced
2 Tbs salad oil
1&1/2 Tbsp.shoyu
1 Tbsp. sesame seed, toasted and ground
Combine the 1/4 cup shoyu, the sesame oil, ginger, garlic, sugar, onions, and peppers; marinate meat in sauce for 1 hour. Before cooking, drain meat; heat oil in skillet. Add meat and stir fry for 2 minutes or until done. Sprinkle with the 1&1/2 tablespoons shoyu and the sesame seed before serving. So ONO!
E-Z Ono BBQ Chicken
C Aloha Shoyu
1 C Sugar
1 C Heinz ketchup
1 bag Chicken wings/drumettes
Mix the first 3 ingredients in large bowl. Mix in chicken. Let marinate 2 hours to overnite. Cook on grill or broil until done. Very easy & super ono!
Big Island Chili
2 lb Ground beef
2 cans Kindey beans and juice
1 can Black beans and juice
1 can Corn(drained)
1 15 oz can Tomato sauce
1 can Stewed tomato
3 pks McCormick chili mix
1 Onion
1 Bell pepper
2 Tbsp Mayonnaise (optional)
salt and pepper to taste
Brown beef in pot. Drain excess oil. Add onions and bell pepper, salt and pepper. Pour McCormick chili mix and one can tomato sauce and bring to boil. Reduce heat and add stewed tomato. Add beans and corn and let simmer about 10 min. Serve on top of hot rice. Scoop mayo on top, mix it or eat it as you go. So ono!
Chili Pepper Chicken
Chili Sauce:
1 C. shoyu
1 C. sugar
1 tsp. sesame oil
2 tsp. dried chili pepper flakes
1/2 Tbsp sesame seeds
chopped green onions
Mix all above ingredients together and set aside.
Chicken procedure:
2-3 lbs. boneless chicken thighs, cut in to 2 inch pieces
oil for frying
1-2 eggs
Flour for dredging
salt & pepper
Lightly salt and pepper chicken pieces. Add 1-2 eggs to thinky coat chicken. Mix chicken with enough flour to coat all pieces well. Fry in shallow pan with oil, turning once until brown on both sides. drain on paper towel and immediately place in baking dish. pour chili pepper sauce over chicken. You can leave some sauce on the side for dipping. ENJOY!
Rice Pot Lasagna
1 large can prepared spaghetti sauce
2 c. elbow macaroni
1/2 c. shredded cheddar cheese
1 (10 oz.) box frozen spinach
1/8 C. cream cheese
1/8 C. sour cream
Water
1 lb. hamburger
1/4 C. onion, diced
salt and pepper
Pour sauce into rice cooker. Fill jar with water and shake well. lessen water by about 1/4 cup if using frozen spinach and stir. Turn rice cooker on. Mix ocasionally during cooking period. while macaroni is cooking, brown hamburger with onion in frying pan and season to taste with salt and pepper. drain excess oil. When rice cooker turns off, add hamburger, cheeses and sour cream. Mix well. Let set for a few minutes and serve. YUMMY!
Lu Pulu
1 can New Zealand Corned Beef
1 can coconut milk
2 boxes frozen spinach
Put in casserole pan. Bake at 350 degrees until look good. Mahalo Bradda Damien for this recipe... catch him on air Monday -Saturday from 10am-3pm
Saito's Yakitori Chicken
5 lb. boneless, skinless chicken thighs4 oz. Wish bone Robusto Italian dressing
3/8 C sugar
3/8 C Kikkoman shoyu
1 tsp. salt
Combine all ingredients ad marinate chicken. Grill on BBQ or in skillet until caramelized. Marinade can also be used for fish; add some sesame seed for fish marinade. Mahalo to Sharon Saito. This recipe is from the King Kekaulike Highschool 2008 Cookbook.
Mexican Chicken Casserole
4 chicken breasts, cooked and shredded.
12 corn tortillas
1 can cream of mushroom soup
1 can green chili enchilada sauce
2 cups shredded chedder cheese
Heat together cream of mushroom soup, cream of chicken soup, and enchilada sauce. Add chicken. Spray a 9X13 baking pan with cooking spray. Place 6 tortillas in pan. Ad 1/2 of sauce mixture. Sprinkle with 1/2 of cheese. Repeat with remaining ingredients. Bake at 350 degrees for 40 minutes. Serve with sour cream, olives, lettuce and tomatoes.
Pork Vinha D'alhos
3 lb boneless pork
1&1/2 C. vinegar
2 cloves garlic, crushed
6 Hawaiian red peppers, seeded and chopped
1 bay leaf
2 tsp salt
6 whole cloves
1/4 tsp thyme
1/8 tsp sage
2 Tbsp salad oil
Cut pork into 2 X 1&1/2-inch pieces. In a large bowl or pot, combine vinegar, garlic, red pepper, bay leaf, salt, cloves, thyme and sage; pour over pork and let stand overnight in refrigerator. Cook pork in marinate for 20 minutes; drain. Heat oil in skillet; add pork and saute slowly for 10 to 15 minutes until browned. One of my favorites! Enjoy!
Honey Mustard Salmon
1 Tbsp. Dijon mustard
1/4 C honey
chopped dill
4 (6 oz.) salmon fillets
Pre heat oven to broil. Place fillets in foil lined baking pan. Combine dill, honey and mustard. Pour over salmon. Broil for 10 minutes. Enjoy. Makes 4 servings.
Khal Bi Ribs
4 lb short ribs, cut into 1-12 to 2 inch pieces
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 sesame oil
Butterfly ribs by cutting parallel to bone to within 1/4 inch of opposite side; open to lay flat. Score meat on both sides. Combine remaining ingredients. Marinate meat in sauce for 4 hours. Broil 3 inches from heating unit in oven for 3-5 minutes on each side. So ONO!
Hot Chicken Salad
2 C. croutons, toasted
2 C. diced cooked chicken
1&1/2 C. chopped celery
1&1/2 C. grated sharp Cheddar chees
1/4 C. slivered almonds, toasted
2 Tbsp. minced round onion
1 clove garlic, minced
3/4 C mayonnaise
1Tbsp. lemon juice
Combine half of the croutons with the ingredients. Turn mixture into baking pan and cover with remaining croutons, Bake at 350 degrees for 35 minutes. Healthy & Ono!
Fried Squid
2 lb. fresh or frozen squid, cleaned, skinned, flattened & cut into bite size pieces
1 egg, slightly beaten
1/4 C. milk
2/3 C. saltine crackers, crumbled
1/2 tsp. salt
1/4 tsp. pepper
1/4 C. shortening
Combine eggs and milk in one bowl. In another mix cracker crumbs, salt, and pepper. Dip squid pieces into egg mixture, then coat with crumbs. Heat shortening in a heavy skillet. Add squid and cook for about 2 minutes or until done. Drain on paper towel. Enjoy as pupu!
Hawaiian Pork
1 1/2 lbs. pork shoulder, cubed
1/4 c. fat or shortening
1/4 c. water
2 tbsp. cornstarch
1/3 c. vinegar
1/2 tsp. salt
1 c. pineapple juice
1 tbsp. shoyu
1/2 c. chopped green pepper
1 med. onion, chopped
2 1/2 c. pineapple chunks
Brown meat in fat; add water. Cover and simmer for 1 hour. Combine remaining ingredients, except green pepper, onion, and pineapple in saucepan. Cook until thickened. Add pepper, onion, & pineapple to sauce just to heat up. Pour sauce over pork; let stand for 10 minutes. Add green pepper, onion, and pineapple; cook for 5 minutes. Serve over hot rice & kim chee on the side.
Banana-Pineapple Upside Down Cake
3/8 cup butter
3/4 cup sugar
1egg
3/4 cup milk
2 cups flower
2 tsp. baking powder
1/2 tsp. salt
1 mashed banana
1 cup crushed pineapple
1/2 cup chopped nuts
1/3 cup butter
2/3 cup brown sugar
Cream butter and sugar, add beaten egg, sift flower, baking powder and salt, ad gradually with milk to butter mixture. Fold in mashed banana. Melt butter and sprinkle brown sugar through it on bottom of pan, 8 inches square or small angel food pan. Add well trained crushed pineapple and chopped nuts. Pour batter over this mixture and bake in pre-heated oven of 350 degrees for 20-30 minutes. Best when warm, soooo ono!
Pork & Eggplant (05-21-09)
(Mahalo To Ipolani Loo on The Big Island for this recipe!)
Can use 1-2 lbs chopped or ground pork, 4 cloves garlic-smashed, 4 med eggplant-sliced on the diagonal 1 med. onion sliced. Saute pork onion and garlic together until pork is brown
SAUCE: 2 TB shoyu, 2 TB oyster sauce, 2 TB mae ploy sweet chili sauce
On Medium heat, add sauce to pork mix...let um go until miko (about 5 mins). Ccut eggplant in the meantime. Add to pot and cover for aboutt 10 minutes, until eggplant is semi soft-not palahe.
*can adjust the sauce to your taste
all pau....real easy and fast!
we eating um with POI!!
Chicken Papaya
2-3 Tbsp Cooking oil
1 small yellow onion, minced
1 Tbsp Garlic, minced
2 Tbsp fresh Ginger, minced
2-3 lb whole skinless Chicken or parts cut into bite sized portions
2 Tbsp Fish sauce (patis)
3-4 C Water
Salt and pepper to taste
2 C Papaya peeled and cubed unripened (green) or can substitute with peeled and cubed chayote squash
Heat the oil over medium heat in a large pot. Add the onions for about 3-4 minutes. Add the garlic and ginger and saute another 2-3 minutes. Add the chicken pieces and saute another 5 minutes so its partially cooked and lightly brown. Add patis and stir well. Add water to cover the chicken and bring to a boil. Lower heat and simmer 25-30 minutes. Add cubed papaya and simmer another 5-10 minutes until papaya is tender. Remove from heat, salt and pepper to taste. Enjoy with hot rice & banana or mango on the side. Ono!
Healthy Chicken Casserole
1 can (10 3/4 oz) low-fat cream of mushroom soup
1 pkg (.9 oz) dry onion soup mix
2 cups water
4 cups cooked brown rice
2 lb boneless chicken breasts, cooked and cubed
1 lb frozen broccoli flowerets, blanched
2 cups shredded low-fat cheese (Monterey/cheddar blend)
Preheat oven to 350 degrees. In a saucepan, combine soup, soup mix, and water; heat for a few minutes. In a baking pan or casserole dish, layer rice, chicken, and broccoli. Pour soup mixture over broccoli; sprinkle with cheese. Cover and bake for 30 minutes. Uncover and bake for 10 more minutes. Enjoy!
Teri-Beef (05/18/09)
shoyu
sugar
ginger root, sliced
thin sliced beef
garlic, minced, to taste
Add the same amounts of shoyu and sugar, put in pot and heat on stove. To save on time. add the garlic and ginger root (maybe about 1/3 less than the shoyu & sugar) to the pot. While pot is heating sugar & shoyu, stir often, otherwise will burn. When all the sugar is dissolved turn off, let cool down some and put in beef. Let beef marinate for 2 hours to overnight. When ready to eat can, can cook on the hibachi or stove. Ono with rice or as a burger!
Pork & Watercress
Pork butt, cut into bite size pieces
Medium Yellow onion
Large Tomato
Watercress, rinsed
Oil
Salt & Pepper, to taste
Cut pork into bite size pieces, brown in oil. Add chopped tomato and onion and saute till vegetables are soft. Cover with 4 cups water. Bring to boil. Season with salt/pepper to taste. Turn off heat and add watercress. Cover for about 5-7 minutes. Enjoy with hot rice... ONO!
Banana Cream Pudding Mochi
1 cup mochiko1/2 cup sugar
2 Tbsp instant banana cream pudding and pie filling (or
1Tbsp if using sugar-free instant banana cream pudding and pie filling)
1 cup water
1 tsp vanilla
1/2 cup kinako (soy bean powder) or cornstarch
Spray a microwave tube pan with vegetable spray. In a medium bowl, combine all ingredients, except kinako. Mix well. Pour into prepared pan; cover with plastic wrap. Rotating pan several times during cooking, microwave at high power for 5 minutes. Immediately remove plastic wrap and cool. Pull mochi from sides of pan and invert onto a board dusted with kinako. Cut into 1/2-inch pieces. Coat each piece with kinako. Makes 32 pieces
Spam Stew
3 Tbsp vegetable oil
4 medium potatoes, cubed
1 small onion, minced
4 cloves of garlic, minced
1 can (6 oz tomato paste
1 can (8 oz) tomato sauce
3 C. water
2 cans SPAM, diced
1 can (11 oz) corn, drained
1/2 tsp dried oregano leaves
1/2 tsp dried basil leaves
Salt and pepper to taste
4 to 5 Tbsp flour
6 Tbsp water
In a large sauce pot, heat oil and sauté potatoes, onion, and garlic until potatoes are half-cooked. Add tomato paste, tomato sauce, the 3 cups of water, SPAM, corn,oregano, basil, salt, and pepper; bring to a boil. Reduce heat and simmer for about 20 minutes or until potatoes are tender. In a small bowl, mix flour with the 6 tablespoons water and slowly stir into stew. Cook, stirring constantly, until mixture thickens. Super ono & very filling!
Kim Chee Chicken
5 pounds chicken wing drummettes
1 package (1 1/8 ounces) NOH brand Korean kim chee mix
1 egg, beaten
3/4 cup flour
1/4 cup cornstarch
3/4 cup water
1 tablespoon salt
1 teaspoon pepper
Oil for deep frying
Combine all the ingredients, except for oil. Add chicken, mix well; marinate overnight. Deep fry chicken in hot oil until golden brown; drain. Enjoy!
Spam and Squash
2 cans SPAM, cut into small strips
1 medium size young squash, seeded, cut into into 1-2 inch pieces, washed and drained
2 cloves garlic, minced
3 Tbsp oyster sauce
3 Tbsp shoyu
1 Tbsp oil
Add oil into a deep pan. When oil is hot, add garlic, and stir around for about 3 seconds. Add Spam to garlic and stir fry for a couple of minutes. Add squash, stir until spam and squash is mixed together. Add shoyu and oyster sauce. Cover and cook until squash is soft. So easy & ono!
Shoyu Pork
2lb belly pork, including ribs and skin
1 clove garlic, crushed
2-inch piece ginger root, crushed
1/4 cup shoyu
2 Tbsp. sugar
Dash of salt
Cut pork into 2 x 1-inch pieces. In a saucepan, brown pork on medium heat. Add garlic and ginger; cook a few minutes longer. Add shoyu, sugar, and salt. Lower heat, cover, and cook pork, turning pieces every 20 to 30 minutes. Cook for 2 to 2 1/2 hours or until pork is tender. ONO!
Mango Bread
2 cups flour
2 tsp. baking soda
1 tsp. salt
1 cup sugar
1 tsp. cinnamon
1/2 cup raisins
3/4 cup vegetable oil
3 eggs
2 chopped ripe mangos
1 tsp. vanilla extract
Preheat oven to 325 degrees. Mix all ingredients well. Pour into greased pan. Bake for one hour. Cool for 20 minutes. Enjoy!
Baked Apple Pancake (04/27/09)
1 Apple peeled and sliced thin
3 Tbsp butter or margarine
2 eggs, beat lightly
1/2 C flour
1/2 C milk
2 Tbsp sugar
1 tsp vanilla
powdered sugar
Preheat oven to 425º Combine eggs, flour, milk, sugar and vanilla in a bowl. Use ovenproof skillet (wrap handle of pan, in heavy duty foil) and sauté the apples in the butter for 3-4 minutes. Pour in the batter and bake in oven for 15 to 20 minutes until pancake is puffed and golden brown. Dust with the powdered sugar and cut in wedges. Bugga is winnahs!
Maui Brownies (04/23/09)
1 pkg. brownie mix
1/2 c. shredded coconut
1 c. chopped macadamia nuts
Make brownie mix according to package directions. Add coconut and nuts and stir mixture together. bake as directed as on package and enjoy. Mahalo to Linda Clark for your recipe from the "What's Cookin' Upcountry" Cookbook!
Easy Apple Crisp (04/22/09)
4 Cups flour
1&1/2 Cup sugar
1&1/2 Cups butter
2 cans (21 ozeach) apple pie filling
Preheat oven to 350 degrees. Combine flour and sugar. Cut in butter until crumbly. Place half of mixture in a 9 X13 baking pan and pat firmly to form crust. Spread apple pie fillig over crust, then sprinkle remaining flour mixture over fiilling. bake for 1 hour or until lightly browned. YUMMY... especially with some vanilla ice cream!
Damien's Thick Burgah Patty (4/21/09)
2 lbs groundbeef
2 lbs ground pork
half large onion, minced
3 cloves garlic, minced
7 regular sized mushrooms, minced
1 carrot, minced
garlic salt, to taste
couple dashes of tobasco
2 eggs
1/4-1/2 C Yoshida teriyaki sauce
Mix all ingredients together. Form thick patties and fry on low to medium heat. Enjoy as a burger or with hot rice & kim chee!
Spicy Baked Shrimp (04/16/09)
1/2 C. Oils of Aloha Macadamia Nut Oil
2 cloves garlic, minced
2 Tbsp. Cajun or Creole seasoning
2 Tbsp. fresh lemon juice
1 Tbsp. honey
1 Tbsp. shoyu
1 pound large shrimp, shelled and deveined
Lemon wedged for garnish
French bread, thinly sliced, optional
In a 13x9-inch baking dish combine oil, garlic, Cajun seasoning, lemon juice, honey and shoyu. Add shrimp and toss to coat. Refrigerate at least 1 hour. Preheat oven to 450 degrees. Bake until shrimp are cooked through, about 8 to 10 minutes. Garnish with lemon wedges and if you like can serve with French bread. Good with steak pupu!
Pan Lau Lau (04/15/09)
10 lb pork butt
1/2 c. liquid smoke
1/2 c. Hawiian salt
6 small cans spinach, drained
6 to 8 ti leaves or heavy duty foil
Cut pork butt into chunks. Combine pork, liquid smoke, and Hawaiian salt in a large pot or bowl. Lomi (mix) all together and let sit in refrigerator overnight. Preheat oven to 400 degrees. On bottom of 9X13 inch foil-lined baking pan, place 3-4 ti leaves. Place pork mixture on ti leaves. Layer spinach over pork and place remaining ti leaves on top. Cover pan with heavy foil and bake for 4 hours. Enjoy! Mahalo to Gwen Librando (KKHS Educational Assistant III. Recipe is from the King Kekaulike "What's Cooking Upcountry" cookbook).
An Den's Fry Aku (04/13/09)
Aku fillets & aku bone
salt, to taste
pepper, to taste
2 cloves garlic, minced
Pam
Heat lightly oiled frying pan. salt & pepper fillets. Add to heated pan. Fry until browned then add garlic. Lower the heat, place cover onto pan. Let garlic simmer and cook through for a few minutes. Turn off heat ready to eat... with rice & kim chee. don't forget to mix mayo & shoyu to dip the fish. YUMMMERS!
Minute Chicken (04/06/09)
3 ils. boneless chicken
3Tbsp. flour
1/4 C. salad oil
2 cloves garlic, crushed
3/4 C. chopped green onions
1/3 C. chinese parsley
1Tbsp. sugar
1/3 C. oyster sauce
1/3 C. water
1/4 tsp. pepper
Cut chicken into bite-sized pieces. Coat with flour and let stand 10 minutes. In wok or skillet, heat oil and garlic until oil is sizzling. Add chicken and stir-fry until browned. Add remaining ingredients and cook 1 to 2 more minutes. Garnish with parsley. Mahalo to Colleen Wunder for this recipe from King Kekaulike Highschool's "What's Cookin' Upcountry".
Goulash (03/31/09)
2 lbs. thinly sliced sirloin
1 can creamed corn
1 can whole kernal corn
1 can tomato soup
1 can tomato sauce
1 Tbsp. Worcestershire sauce
3 large potatoes, parboiled
Brown sirloin and mix with all ingredients. Place in a 9X13 inch baking pan. Bake at 375 degrees for 45 minutes or until skin forms on top of dish. Mahalo to Lawrence Abreu for your recipe from the King Kekaulike "What's Cookin' Upcountry" Cookbook!
Chicken Stir Fry (03/30/09)
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoons apple cider vinegar
1 tablespoons ketchup
1/2 teaspoon. ground ginger
2 garlic cloves, minced
1 pound boneless, skinless chicken breast, cut in strips
2 tablespoons garlic olive oil
1 package (16 oz.) frozen stir-fry vegetables
1 can (16. oz) unsweetened pineapple chuncks, drained
In a small bowl combine the first 6 ingredients, set aside. In a large skillet or wok, stir fry chicken in oil for 5-6 minutes till juices run clear. Add vegetables & stir fry 3-4 minutes till crisp-tender. Stir in pineapple and soy sauce mix. Heat through. Serve over hot cooked rice.
Chopped Steak (03/26/09)
1 Big boneless steak, sliced thin
2 pieces Ginger, crushed
4 - 6 pieces Garlic, minced
2 Tbsp Cooking oil, any kind
4 Tbsp Shoyu
2 Tbsp Sugar
1 big Onion, sliced
1 Tbsp Cornstarch
1 Tbsp White vinegar
1 Tbsp Water
Marinate meat in shoyu/sugar mixture for about 1 hour. Heat oil in cast iron skillet, add ginger and garlic. Mix it up a few seconds. Add marinated meat, cook until medium well done. Add onions, cook until transparent, but not wilted. Turn the heat down a little. Combine cornstarch, vinegar and water in a small bowl and mix it up. Add the cornstarch mixture to the meat and onions and mix it up. Simmer for a little while. Ono with hot rice & mac/potato salad!
Banana Lumpia (03/25/09)
1 pkg Lumpia wrappers (approx 20)
5 large Bananas - peel, cut in half, then split each half lengthwise
Cinnamon/sugar - to taste
Oil - for frying + a little for sealing wrappers.
Pour oil into wok or frying pan and begin heating (stove set at med-high). Lay one quarter banana flat side down on lumpia wrapper near a corner. Sprinkle with cinnamon/sugar mix. Wrap by folding over wrapper starting at corner where banana is, bring in ends, and continue rolling til you reach the last corner. Have a small dish of oil and use a small dab to seal that last corner. Oil on stove should now be hot enough to get started cooking. Deep fry in wok (sinks when first put in, then floats when done, about 3 minutes) or fry in a frying pan about 2 minutes on each side (making sure oil is deep enough to cover half of lumpia). When done you may sprinkle with cinnamon/sugar mix. Enjoy!
Pork & Squash (03/19/09)
2-3lbs fresh pork chops, sliced thin (pork ribs is also good)
1 2lb small chinese long squash, peeled, cut lengthwise, then cut into 1/4" slices
1/2 round onion, sliced thin
1 whole red ripe tomato, halved and sliced thin
2 fresh cloves of garlic, crushed, peeled, and minced fine
1 whole bay leaf, ripped in half
2-4 Tbsp fish sauce
fresh cracked black pepper to taste
1 Tbsp white vinegar
fresh cold water
vegetable oil for frying
In a large pot, add 2Tbsp oil and heat. Add pork and stir fry. Brown and cook pork well done about 10-15mins on high heat. Season with pepper and bayleaf while frying. Add onions, tomato, and garlic. Continue to stir fry until vegetables are soft. Add additional oil if needed. Add 4-6 cups of fresh water to pot, cover and bring meat to a nice boil then lower heat to simmer. Simmer til meat is tender. Add fish sauce and white vinegar to soup. Add squash to pot and cover. Cook til squash is soft. Add more pepper and patis to taste. Serve with white rice. WINNAHS!!!
Taco Burger Bake (03/18/09)
1 pound ground beef
1 envelope (1/4-ounce size) taco seasoning
3/4 cup warm water
1 container (16-ounce size) sour cream
2 cups shredded cheddar or taco-seasoned cheese
1 egg
1 tube (8-count size) refrigerated crescent dinner rolls
1 can (16-ounce size) refried beans
Preheat oven to 350 degrees. In a skillet, brown ground beef. Drain. Add taco seasoning and water. Simmer for 5 minutes. Meanwhile, in a medium bowl, mix together sour cream, cheese and egg. In a 9 x 13-inch baking pan, spread out crescent rolls to form bottom crust. (Do not separate rolls.) Spread refried beans over rolls. Spoon ground beef mixture over beans. Spread sour cream mixture on top. Bake for 25 to 30 minutes. Enjoy!!
Irish Stew (03/17/09)
1 teaspoon vegetable oil
4 pounds cubed beef stew meat
2 teaspoons sage
10 potatoes, peeled and cubed
4 carrots, diced
1 (4 ounce) can sliced mushrooms, drained
1 small onion, chopped
1 teaspoon celery seed
1 teaspoon Worcestershire sauce
1 teaspoon ground black pepper
1 cube beef bouillon
salt to taste
water to cover
1 tablespoon cornstarch
1/4 cup warm water
Heat the oil in a skillet over medium-high heat. Add the beef to the oil and season with the sage; cook the beef until browned on all sides; drain. Place beef, potatoes, carrots, mushrooms, onion, celery seed, Worcestershire sauce, pepper, and beef bouillon in a slow cooker; season with salt. Pour enough water over the mixture to cover. Set slow cooker to HIGH and cover. Cook about 3 hours, stirring occasionally. Whisk together the cornstarch and warm water in a small bowl until smooth; stir through the stew. Allow the stew to cook until thickened, 15 to 20 minutes. MMMMMmmmmm ono!!!
Luau Ribs (03/11/09)
2-3 1/2 oz. jars (1 cup) Strained peaches (Baby Food)
1/3 cup ketchup
1/3 cup apple cider vinegar
2 Tbls. Soy sauce
1/2 cup packed light brown sugar
2 cloves garlic, minced
2 tsp. ground ginger
Salt and pepper
4 lbs. Baby back spare ribs
Mix all ingredients except ribs. Preheat oven to 450*F. Generously rub ribs on both sides with salt and pepper. Place ribs meat side up in a shallow baking pan. Bake in a very hot oven 450*F. for 15 minutes. Spoon off fat. Pour sauce over ribs. Continuing baking in a reduced 350*F. oven for 1 1/2 hours or till done, basting with the sauce in the pan , several times.
Spam Spaghetti Soup (03/10/09)
(Mahalo Aunty Aloha For This Recipe!)
1 can Spam luncheon meat
2 C Corn
5 Potatoes, peeled and cubed
1 can diced Tomatoes
4 oz Spaghetti broken up
1 26 oz can Tomato sauce
1 sm Onion, diced
2 tsp Garlic minced
Salt and pepper to taste
In pot place potatoes and broken spaghetti and add water to cover well. Boil until starting to get tender. Add other ingredients and continue boiling until potatoes and spaghetti are tender. Serve with crackers, cornbread or rice, toasted french bread. Yummy ono soup!
Guava Teri Chicken (03/10/09)
8 pcs. boneless/skinless chicken thighs
2 c. sugar
1 c. Aloha shoyu
1/4 c. oyster sauce
2-3 c. guava concentrate
1 slice ginger, crushed
2 cloves garlic, crushed
2 Tbs. cornstarch
1/2 c. water
Mix sugar, shoyu, oyster sauce and guava concentrate together until sugar has dissolved and marinade is smooth. Add crushed ginger and garlic mix flavors together. Reserve 2 cups marinade to make glaze. Add chicken and marinate 2 hour or over night. Put into baking pan and broil chicken until done. Bring 2 cups marinade to boil, add cornstarch and water to desired consistency. Use for marinade for gravy. SO ONO!!!!
Mochiko Chicken (03/09/09)
2 lbs. chicken (thighs or breasts) cut into bite pieces
4 Tbsp. mochiko flour
4 Tbsp. cornstarch
4 Tbsp. sugar
5 Tbsp. shoyu
1/2 tsp. salt
1/4 cup chopped green onions
2 beaten eggs
2 cloves minced garlic
oil for frying
Mix all the ingredients in a large bowl (except for the oil) and add in chicken. Mix well and marinate chicken 2 hours to overnight. Fry marinated chicken in oil until golden-brown. Drain oil from chicken on paper towels and newspaper. ENJOY!
Portuguese Bean Soup (03/06/09)
2 lbs Portuguese sausage, cut into 1/4-ince pieces
1 lb ham hock
1 onion, sliced
2 quarts water
2 carrots, diced
2 potatoes, diced
1 small cabbage, chopped
3 stalks celery, chopped
1 can (8oz) tomato sauce
2 can (15 oz size) red kidney beans, including liquid
Put sausage, ham hock, and onion into a large sauce pot, add water. Cover and cook on low heat for 1 hour. Remove meat from ham hock. Put meat back into soup and add carrots, potatoes, cabbage,celery, and tomato sauce. Cover and continue cooking for 1 1/2 hours, stirring occasionally. Stir in beans, including liquid, and cook a few more minutes, adding more water if necessary. Enjoy!
Okinawan Sweet Potato Salad (03/05/09)
Mahalo Loke for the recipe!
Okinawan sweet potato (da purple one)
2 cans tuna
5 boiled eggs
Mayonnaise
1 medium onion, chopped
Boil potatoes until a fork easy slipps off the potato. Let potatoes cool and cut nto cubes. Mix all ingredients together & enjoy!
Corned Beef Stew (03/04/09)
1 medium yellow onion, chopped
2 Tbsp. cooking oil
1 Large tomato, chopped
3 cups water
2 cans corned beef
1 can 16oz tomato sauce
1 can 8oz tomato paste
3 Large potatoes, sliced
In large pot, saute chopped onions and chopped tomato in oil until tender. Add water, tomato sauce and paste and sliced potatoes. Cook on medium heat until potatoes are tender. Add corned beef and let simmer for 10 minutes. Serve over fresh, hot rice. Very fillng & some ono!
Chicken Tofu (03/02/09)
2 lbs. chicken breast, sliced
Oil for frying
1 piece ginger, mashed
1 stalk gobo, scraped and soaked in water
1 medium onion, sliced
1 block firm tofu, cubed and drained
3 shiitake mushroom, soaked and sliced
1/3 C. shoyu
3 Tbsp. sugar
2 Tbsp. mirin
1 pkg. bean sprouts
Fry chicken in a little oil. Add drained gobo, onion and mushrooms. After mixed well, add tofu, ginger, sugar, mirin and the bean sprouts. Let simmer for about 5 to 7 minutes. EASY AND ONO!!!
Fried Saimin (02/25/09)
4-6 pkg. ramen noodles
kamaboko, sliced in thin strips
1 can Spam, (or any meat you desire) chopped
oil for frying
kim chee, squeezed and chopped
pepper, to taste
Shoyu, to taste
tabasco, to taste
Boil noodles until al dente. Drain Well and set aside. In a large frying pan or wok, heat oil over medium high heat. Add chopped meat and kim chee, cook until kim chee is tender. Remove from pan and set aside. Now add the noodles to the pan and sprinkle on 2-3 dashi packets (that came with the saimin) & while stir frying over medium heat, add shoyu and pepper. Add in the Spam (meat) and kim chee back into the pan. Last but not least, add the kamaboko or use as a garnish. MMMMMmmmmm ono.
Mac & Cheese Lasagna (02/25/09)
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1-1/2 C. spaghetti sauce
1/2 lb. lean ground beef or leftover cooked chicken
1 C. Shredded Mozzarella Cheese
2 Tbsp. Grated Parmesan Cheese
Preheat oven to 350 degrees. Prepare mac & cheese as directed on package. Meanwhile, brown meat in skillet; drain. Add spaghetti sauce to meat and mix through. Then spoon 1/2 of mac & cheese into lightly greased 8-inch square baking dish; layer with meat sauce and shredded cheese. Repeat layers. Sprinkle with Parmesan. Bake for 20 min. or until heated through. Ono with some fresh sweet bread.
Kim Chee Hamburger (02/23/09)
1 lb. ground beef
1 pint kim chee, drained and chopped- save the juice
1/2 C. green onions, chopped
Oil for frying
1 Tbsp. sugar
5 eggs
kim chee juice plus water to equal 1/2 cup
1/4 C. flour
3/4 C cornstarch
1/8 C shoyu
1&1/2 tsp. salt
In a large bowl. combine first 3 ingredients together and set beef mixture on the side. Mix sugar, eggs, kim chee juice flour cornstarch, shoyu, and salt together. Add the beef mixture to the batter. Batter will be runny... that's how it's suppose to look. Heat 1/4 inch of oil in frying pan. Scoop by spoonfuls & fry. Enjoy!
Meatloaf (02/19/09)
2 lb. ground beef
2 eggs
3 slices bread, soaked in 1/2 C. milk
1/2 C. ketchup
1/2 C. water
4 Tbsp. mayonnaise
1 pkg. onion soup mix
3 cans (8oz. each) tomato sauce
Preheat oven to 350 degrees. Combine all ingredients, except tomato sauce, and mix thoroughly. Form into loaf and place in a 9X9 baking pan. Pour tomato sauce over entire meatloaf. Bake at 350 degrees for 1 hour. Enjoy!
Mahi Tempura (02/17/09)
Mahi Mahi Fillets, cut into 2-3 inch pieces
Salt & Pepper, to taste
1/2 C. Bisquick
1/2 C. cold beer
Panko
Oil for frying
Salt and pepper the fish fillets. Mix Bisquick and beer together. Put panko on flat plate or pan. Dip fish in Bisquick mixture than cover with panko. Fry in one inch of oil until golden brown. Winnahs with furukake sprinkled on hot rice, one ume in da middle & kim chee on da side!
Easy Taco Soup (02/16/09)
1 lb. extra lean ground beef
1 onion, chopped
3 cans (15.5 oz. each) mild chili beans, undrained
1 can (14.5 oz.) whole tomatoes, undrained
1 can (14.25 oz.) corn, undrained
1 can (8 oz.) tomato sauce
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
1-1/2 cups water
1-1/2 cups Shredded Cheddar Cheese
Brown meat with onions in large saucepan; drain. Add all remaining ingredients except cheese; stir, breaking up tomatoes. Bring to boil. Reduce heat to medium-low; simmer 5 min., stirring occasionally. Sprinkle with shredded cheese. Enjoy with a dollop of cream cheese. Yummers!!!!
Easy Roast Chicken (02/12/09)
1 (4 lb) roasting chicken
1 head garlic, coarsely chopped
8 sprigs fresh rosemary
2 fresh lemons, quartered
2 tablespoons olive oil or butter
1 teaspoon Hawaiian salt
1/2 teaspoon ground black pepper
Preheat oven to 475°F. Wash chicken and pat dry with paper toweling. Remove rosemary from 4 of the stems and chop coarsely; put other stems on the side for now. Put chopped garlic, lemons and the chopped rosemary into the chicken's cavity. Rub the chicken skin generously with the butter or olive oil and season with salt and pepper.Place the chicken on a rack in a roasting pan and tuck remaining rosemary stems on the chicken, around wings and drumsticks. Roast chicken in the preheated oven for 15 minutes. Decrease oven temperature to 375F and cook for 60-75 minutes more or until the juices of the chicken run clear (time depends a lot on weight). Allow chicken to sit at least 15 minutes before carving. Enjoy with some homemade mashed potatoes, stuffing & corn. ONO!!!
Baked Mac And Cheese (02/11/09)
1/4 C. butter
1 small onion, chopped
1/2 tsp. salt
1/4 tsp. pepper
1/4 C. flour
1&3/4 C. milk
1 (8oz.) package shredded cheddar cheese
1&1/2 C. macaroni, cooked and drained well.
1/2 C. pre-cooked ham, cut into bite-size pieces
In a pot, on medium heat, combine and cook butter, onion, salt, and pepper. Sprinkle in flour and continue to cook. Add milk and bring to a boil. Mix in cheese, then add macaroni & ham. Mix well and pour into a greased 9X13 baking pan. If there is any additional cheese, sprinkle on top. Bake at 350 degrees for 30 minutes. Mmmmmm.... YUMMY!!!!
Miso Pork (02/10/09)
2 lbs. boneless pork butt
1/2 C. miso
1/3 C. sugar
1/2 C. shoyu
2 C. water
2 cloves garlic, crushed
1 small piece ginger, crushed
oil
In a large pot, slightly brown pork in oil. Mix all other ingredients and add to pork. Cover and bring to boil. Turn down heat and simmer for about 3 hours, turning pork every once n a while. Shred or slice. Serve with rice and green salad. ONO!!!
SPAM TEMPURA (02/06/09)
1 can SPAM (cut into 7-8 slices)
2 Eggs (beaten)
1 cup Flour
1 cup PANKO (Japanese Breadcrumbs)
oil for frying
Put slice of Spam in flour mixture, then dip in egg wash, then dip in Panko, fry until golden brown. Ono with rice.
SPAM-ghetti Carbonara (02/04/09)
1 1/2 lbs spaghetti
12-oz can SPAM, cubed 1/4"
1 medium onion, chopped
3 Tbsp olive oil
3 Tbsp butter
4 eggs, slightly beaten
1/2 cups grated parmesan cheese
1/4 cup chopped fresh parsley
ground pepper
Cook spaghetti according to package directions. Meanwhile, in skillet cook SPAM and onion in oil and butter over medium heat until lightly browned. Set aside. When spaghetti is cooked, drain; return to pot. Add eggs; toss to combine. Add SPAM mixture, cheese and parsley; toss to combine. Season to taste with pepper. Serve hot... YUMMY!
Chungie's Spam Special (02/03/09)
1 can Spam, cut into bites size pieces
1 can cream of mushroom
1 can sweet corn
1 medium onion, chopped, optional
In a large pan, fry Spam & onion. Add cream of mushroon & corn. Allow to simmer for a couple of minutes. ENJOY!
Shoyu Butterfish (01/29/09)
1/4 C. shoyu
5 Tbsp. sugar
1 stalk green onions, chopped
1 large garlic clove, minced
1 Hawaiian chili pepper, sedded and chopped
1 lb. butterfish fillets
sat & pepper, to taste
1 C. flour
In a bowl, combine the first 5 ingredients, to make sauce and set aside, Seson the butterfish with salt and pepper. Coat with flour and fry until done. Pour sauce over fillets in pan and simmer. Enjoy with a fresh pot of hot rice & kim chee. Ono!
Baked Short Rib Stew (01/28/09)
6 strips of short ribs
2 cans cream of mushroom soup
1 can (10-3/4oz) tomato soup
1 pkg. Lipton onion soup
carrots, cut into bite size pieces
celery, cut into bite size pieces
potatoes, cut into bite size pieces
1 large onion, chopped
In a large mixing bowl combine all the soups.Add the vegetables. Set aside. Cut the ribs into thirds, and place in a 9X13 baking pan. Pour soup over ribs and cover. Bake at 375 degrees for 1&1/2 to 3 hours, depending on size of vegetables. When vegetables are soft, your stew is ready! Very filling & ono!
Baked Fish (01/27/09)
2 lb fish fillet
Juice of 1 lemon
garlic salt, to taste
pepper, to taste
1 C. mayonnaise
1/2 C. onion, chopped
Panko, for topping
Sprinkle fish fillets with lemon juice. Season with garlic salt and pepper. Place fillets in a shallow baking pan lined with foil. Mix mayonnaise and onion; spread onto fillets. Top with panko. Bake uncovered at 425 degrees for 20 to 25 minutes or until topping is golden brown. YUMMY!!!
Kim Chee Stew (01/26/09)
1 lb. kim chee
3/4 lb. pork, thinly sliced
1 C. kim chee juice
1-1/2 C. water
1/2 lb. tofu, cubed
In a saucepot, sauté kim chee and pork for about 3 minutes. Add kim chee juice and water. Stir occasionally. Bring to a boil and then add tofu. Boil for an additional 2 minutes. Easy & very Ono!
Simple Spaghetti (01/22/09)
1 large onion, chopped
3 garlic cloves, minced (can put more if you like)
1 Tbsp. olive oil
2 28oz. cans of whole peeled tomatoes, no salt added (don't drain out the juice)
1/4 C. chopped parsley
12oz. uncooked whole wheat spaghetti
3/4 C. finely grated Parmesan cheese
In a large skillet,over medium heat, cook the onions and garlic in olive oil, until soft. Add the can of tomatoes, juice and all, as well as the parsley. As it starts to simmer break up the tomatoes into smaller pieces. If you'd like a thicker sauce- simmer up to 1 hour & a half.
In a large pot. fill 3/4 full with water. Bring to boil. Add spaghetti noodles and cook until tender. You may want to add a teaspoon of olive oil so that noodles don't stick to each other or the pot. Drain noodles thoroughly. Combine the spaghetti noodles with the sauce. Toss gently to mix. Top with Parmesan cheese. Very simple, ono & healthy!
Fried Bananas (01/21/09)
Pancake Mix
Bananas
Peel and slice bananas lengthwise. Make your basic pancake batter. Dip bananas in batter and fry like you would pancakes.
Simple Kine Spam Dinner (01/21/09)
1 can Spam, cut bite-size
2 Tbsp Vegetable oil
6 Green onions
2 cloves Garlic
6 small Tomatoes
Heat oil in pan. Sautee garlic, green onions, tomatoes, and Spam together. Simmer for 10 minutes. Add little water as desired. Serve hot over steamed rice
Easy Chili (01/19/09)
1 lb Ground beef
1 Portuguese sausage, cut into tiny pieces
1 medium onion, diced
3 garlic cloves, minced
2 McCormick chili mix
2 cans Stewed tomatoes
2 cans Tomato sauce
2 cans Kidney beans, drained and rinsed
1 can Cream of mushroom soup
salt, to taste
pepper, to taste
shredded cheese, optional
Brown beef and sausage in pot. Drain excess oil. Add onions and garlic and add salt and pepper to your taste. Pour McCormick chili mix and two cans tomato sauce and bring to boil. Reduce heat and add stewed tomato. Add beans and let simmer about 15 min. Add cream of mushroom soup and stir. Simmer about 15 min until beans are soft. Serve hot with rice If you like... & I would... sprinkle shredded cheese all over chili. ONO!!!
Squid Luau (01/15/09)
2 pounds frozen luau leaves, thawed
2 cups coconut milk
1 teaspoon salt
2 pounds cooked squid
In a saucepan, combine all ingredients; heat, but do not boil... just allow to simmer. Simple yeah... bugga is so ono!!!
Ahi Patties (01/13/09)
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
3/4 small White onion diced small
4 stems Small green onion, diced
oil for frying
Mash tofu in bowl. Add all ingredients together. Make patties. Fry in pan like you would for hamburger patties. SUPER EASY & SO ONO!!!
Chicken Adobo (01/13/09)
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.
Baked Salmon (01/12/09)
5 lb salmon filet
2 teaspoons seasoned salt
3 cups mayonnaise
1&1/2 lb imitation crab, shredded
Dash of pepper
foil
Preheat oven to 350 F. Line a large baking pan with foil. Remove skin from salmon and place salmon on prepared pan. Sprinkle with seasoned salt. In a medium bowl, combine the remaining ingredients; spread over both sides of the salmon. Cover with foil and bake for 20 minutes. Remove foil, turn oven to broil and broil until top is browned. Makes about 10 servings. Dis one is winnahs... try cook it with Lup Cheong... mmmmmmm!
Kanaka Stew (01/08/09)
3 lbs Beef short ribs
2 large Maui onions
2 tomatoes
1 1/2 C Fresh poi
1 tsp Hawaiian salt
Water
Brown the short ribs of beef slightly. Add enough water to cover them up. Simmer until meat is tender, about 3 1/2 hours. Then add the poi, tomatoes and onions and heat till onions are done. So ONO!!!
Pork Tofu (01/07/09)
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!!!
Chicken Papaya (01/06/09)
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!!!
Easy Corn Beef Hash (01/05/09)
2 lbs potatoes (peeled & boiled)
1 can corned beef
4 eggs (beaten)
1 round onion(chopped)
salt & pepper to taste
flour
Drain water from potatoes, and dice or mash. Combine corned beef, onions and 2 eggs. Chill for 1 hour, before shaping into patties. Beat 2 eggs in separate bowl. Dredge the patties in egg wash, then flour, fry in hot oil. Place cooked patties on to a plate with napkin to drain excess oil. Some ono!!!
Pasteles Stew (01/02/09)
1 lb Pork
1 lb Chicken
4 cloves Garlic
1 small chopped Onion
2 cans Tomato sauce
2 cans (using the tomato can) water
Salt and pepper
4 Pasteles, broken up
2 Potato, cut into bite sizes
1 Carrots, cut into bite sizes
Cut meats up into bite size pieces. Brown in hot oil, add onions and garlic. When browned add tomato sauce and water. Simmer about 35 min. Add the potatoes and carrots, cooking until tender. Season to taste with salt and pepper, then add pateles. The pasteles will thicken the stew. Enjoy with rice and macaroni/potato salad! WINNAHS!!!
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