Chicken Shoyu

Ingredients:

3 to 5 lbs Chicken thighs
3 cloves garlic
2 (1") pieces of ginger, crushed
2 star anise
1 cup chicken broth
3/4 cup brown sugar, packed
3/4 cup shoyu
1 teaspoon mirin
1 tablespoon Yoshida's gourmet sauce

Instructions:

Heat sauce ingredients until the sugar has been dissolved. Add chicken and simmer until the chicken is cooked through. Top with chopped green onions n enjoy over rice.

Pork Vinha D'alhos

Ingredients:

1 1/2 cups cider vinegar

1 cup white wine

1 1/2 cups water

2 teaspoons pickling spice

2 tablespoons Hawaiian salt

1/2 teaspoon pepper

3 to 4 cloves garlic, minced

4 Hawaiian red peppers

4 lb pork butt

6 baking potatoes, pared

Instructions:

In a large plastic container, glass bowl with lid, or heavy plastic bag, combine the vinegar, wine, water, pickling spice, Hawaiian salt, pepper, garlic, and chili pepper. Add pork, cover, and refrigerate for at least 48 hours, turning pork often. Preheat electric oven to 450 F. Place pork in baking pan; cook for 1/2 hour. Lower heat to 325 F and continue cooking for 2 more hours. Add potatoes, and cook for 1 more hour; turn potatoes once and baste potatoes and pork with drippings several times.

Taro & Sweet Potato Salad

Ingredients:

1 lb. Okinawan sweet potato, peeled and cut into 1” chunks and boiled
1 lb. taro, peeled and cut into 1” chunks and boiled
1/8 cup cilantro leaves, chopped
juice from 1 lime
salt and pepper to taste
1 Tbsp green onions, thinly sliced (optional)
1 Tbsp ginger, peeled grated
1/3 cup coconut cream

Instructions:

Place the peeled sweet potatoes in a pot and cover with water. Salt the water and simmer until just tender, about 7-10 minutes (do not overcook or the salad will be mushy and fall apart). Drain and transfer to a bowl. Add all ingredients and toss to incorporate. Serve warm or refrigerate and bring to room temperature before serving. Ono & healthy! ENJOY!

Butter-Fish Misoyaki

Ingredients:

2 1/2 lb butter-fish
2/3 cup miso (Japanese fermented soybean paste)
2 Tbsp. shoyu (soy sauce)
3 Tbsp. sake (rice wine)
1 Tbsp. lemon juice
2 1/2 Tbsp. sugar
1/2 tsp minced ginger root
1/3 cup chopped green onions

Instructions:

Rinse and wipe butter-fish. In large bowl, combine remaining ingredients. Soak butter-fish in miso mixture at least 4 hours. Place the fish on rack of broiler pan and broil 5 inches from unit in electric oven for 6 to 8 minutes; then turn fish over and broil 6 to 8 more minutes. ENJOY!

Easy Meat Loaf

Ingredients:

2 lb. hamburger
2 cans vegetable soup
3 handfuls oatmeal
1 round onion, chopped
4 eggs
3/4 tsp. salt
1/4 tsp pepper

Instructions:

In a large bowl, mix all ingredients and put into baking pan. Bake at 350 degrees for one hour. If you like, at about the last 10 minutes, spread ketchup or tomato sauce onto the meatloaf and let finish baking. Serve with gravy and/or favorite sides.

Broke Da Mouth Sweet Potato Casserole

Ingredients:

2 Cups Cooked Sweet Potatoes (3 large potatoes)
2 tsp Vanilla
¾ cup Sugar
½ tsp Salt
½ Cup melted margarine
1 tsp Flour
2 Eggs beaten

Mash potatoes, add margarine, sugar & salt. Beat eggs, vanilla and flour in another bowl.  Mix with potatoes.  Grease 9 x 13 baking dish with margarine, pour in potato mixture.

Topping:
1 cup chopped pecans
1/3 cup soft margarine
1/3 cup flour
1 cup brown sugar

Instructions:

Mix together and sprinkle over potatoes.  Bake at 350 degrees for 30-35 mintes. Let cool and enjoy with the Ohana and friends at the Holidays! Mahalo Bradda Mark Hohmann, in da mainland for this recipe!

Ulu Patties

Ingredients:

1 ripe breadfruit
1/2 cup milk
1/4 cup butter
1/4 teaspoon ground cinnamon
Dash of ground nutmeg
1/2 cup cornflake, crushed
1/4 cup vegetable oil for cooking

Instructions:

Pare breadfruit, cut into lengthwise quarters, and remove core. Cut breadfruit into large chunks. Steam for 1 hour. Mash breadfruit while hot adding milk, butter, cinnamon, and nutmeg. Shape into small patties; roll in crushed cornflakes. Heat oil in skillet; fry patties until golden brown on each side, being sure to only turn once. When done cooking, drain on paper towels. Easy, ono & healthy! Enjoy!

Korean Style Mahi Mahi Fish

Ingredients:

6-8 mahi mahi fillets
2 cups water
2 cups low-sodium soy sauce
1 cup sugar
6 garlic cloves, minced
4 Tbsp. sesame seed oil
1 tsp. black pepper
1 onion, finely minced
2 stalks green onion, sliced
1 lemon, sliced

Instructions:

Mix water, soy sauce, sugar, minced garlic, sesame seed oil, green onion and black pepper to make marinade. Place fish fillets in marinade, turning to coat. Allow to marinate for 30 minutes or longer, turning frequently. The longer you marinade the more better the flavor will be, heat skillet on high. Since your cooking fish it will only take a few minutes on each side to cook. Garnish with a slice of lemon and your favorite sides, enjoy. Mahalo T from T's All Kine Ono Grinds for this recipe.

Homemade Ginger Chicken Noodle Soup

Ingredients:

2 pounds boneless/skinless chicken thighs, cubed
1 baby carrots, cut in half
5 large potatoes, cut in fours
1/2 medium onion, chopped
3- 1 inch slices fresh ginger
3-4 bay leafs
2 chicken bullion cubes
2 tsp. salt or to taste
2 tsp. dried parsley
1/2 bag macaroni shells
6-8 cans of chicken broth

Instructions:

Boil the chicken in a large pot with enough water just to cover your chicken for at least 20 minutes. Then drain chicken out of water and put it back in pot then add the chicken bullion cubes, chicken broth, ginger, salt, dried parsley, potatoes, carrots, bay leafs and onions. Cook for at least 10-15 minutes then add in your shell macaroni and let it simmer for another 10 minutes or until macaroni is half cooked. When done let your soup sit for at least 20 minutes more so it can finish the cooking time for your macaroni. Serve with some oyster cracker and enjoy. (Mahalo to T's Ono Kine Grinds for this recipe!)

Pork and Pimentos

Ingredients:

1.5 lbs pork shoulder, thinly sliced
1 onion, quartered
4 cloves garlic, minced
2 bay leaves

The following ingredients are all to taste:
Shoyu
Sugar
Vinegar
Salt
Pepper

Instructions:

Fry pork with garlic n bay leaves, half way through. In a bowl, mix  the shoyu, sugar, vinegar, salt  and pepper, making about 1/2 cup, then add to the pork. Cook until 3/4 of the liquid has evaporated then add the onions and pimentos and simmer until cooked through and serve over rice. ONO!.

Garlic Pork Roast

Ingredients:

1 (4-5) pound pork butt
4 cloves garlic
2 cans chicken broth
1 onion, diced
2 bay leafs
2 tsp. Soy sauce
salt and pepper

Instructions:

First, cut slits into your pork (both front and back) and season with salt and pepper to your liking. Put pork into a roasting pan with a wire rack on the bottom, making sure your pork is not able to touch the liquid. Now add in the 2 cans chicken broth, onion, bay leaf, soy sauce and garlic and cover with tin foil. Poke holes on the foil, so pork can steam evenly. Bake at 350 degrees for 4 hours then turn off the oven and let it rest for one hour before slicing. Serve with your favorite sides. Enjoy.

Crab Dip

Ingredients:

1 pkg imitation Crab-meat, chopped
1 pkg Cream cheese
1C Best Food mayonnaise
1 Maui onion, chopped fine
3 stalk celery, chopped fine
Garlic salt, to taste
Black Pepper, to taste

Instructions:

In a medium bowl, place crab-meat, onion, celery, cream cheese and mayonnaise  and stir until well blended and creamy. Add garlic salt & pepper to taste. If mixture is not creamy add more mayonnaise. Place mixture into a small baking dish or and bake in a 350 degree oven for 15-20 minutes. Then change oven setting to broil and move dish to top shelf and broil till golden brown. Watch closely so that the dip does not burn. Enjoy with toasted flat bread, chips, crackers or veggies. ONO!

BLT DIP

Ingredients:

1 lb bacon, cooked, crumbled (or 1/2 cup bacon bits can be substituted instead)
1 cup mayonnaise
1 cup light sour cream
1/2 tsp garlic powder
1 tsp onion powder
1 tsp seasoning salt, to taste
2 medium tomatoes, seeded and finely chopped
1 green onion, chopped
1 loaf Hawaiian Sweet Bread- Round

Instructions:

Add all ingredients, except for the bread, in a medium bowl and mix well. Cover and refrigerate until ready to serve. Hollow out the middle of the bread loaf, reserving the pieces of bread for dipping, and spoon dip, from the bowl and into the reservoir. Enjoy!

Kawai's Crack Dip

Ingredients:

16 oz sour cream
1 packet Ranch dressing mix
3 oz bacon bits (in the bag not jar)
1 cup shredded cheddar cheese

Instructions:

Mix together and refrigerate 24 hours. Serve with chips and/or veggies. So ono, you won't stop eating it and will want more when its gone! Mahalo Kawai for this recipe!

Potato Pancakes

Ingredients:

3 large potatoes, peeled and quartered

1/4 cup milk

3 Tbsp butter

2 cloves garlic, minced

1/4 cup finely chopped cooked ham

1/4 cup shredded Cheddar cheese

salt and pepper to taste

1/4 cup oil for frying

Instructions:

Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and shred. In a medium saucepan, or pot, over medium heat, mix milk, butter and garlic. Bring to a gentle boil, then mix in potatoes, ham and cheddar cheese. Season with salt and pepper, and cook, stirring occasionally, until the mixture reaches a dough-like consistency. Heat oil in a large skillet over medium high heat. Drop potato mixture by rounded spoonfuls into the oil, and cook, turning once, until lightly browned on both sides. Great for pupu, side dish or for a snack. Easy and ono! ENJOY!!!

Turkey Casserole

Ingredients:

3 cups diced turkey
1 cup left over gravy
1 can cream of broccoli soup
1 large bag of frozen broccoli
1/2 large onion diced
1 Tbsp. butter
1/2 cup Panko or bread crumbs
1 tsp. parsley

Instructions:

For about 5 minutes over medium heat, cook the onion in butter and pour in  the gravy and broccoli soup. If thickness is more than gravy was, add 1/4 cup milk. Stir and heat through. Put the broccoli and turkey into large casserole dish or baking pan. Once the gravy has been heated through, pour it over the meat and vegetables. Top with bread crumbs and parsley. Bake for 45 minutes at 400 degrees. You can also sprinkle cheddar cheese on it during the last 5 to 10 minutes of baking. Easy and ono... ENJOY!

Turkey Chili

Ingredients:

2 cups diced turkey

2 cups chicken broth

1 cup of beer

1 large onion, diced

1 large can of either white, great northern, or navy beans, don't drain liquid

1 small can of black beans

1 cup canned corn

1 tsp. white pepper powder

1 tsp. garlic powder

1/2 tsp. chili powder

1 tbs. butter 

1 cup crushed white corn tortilla chips

Instructions:

Sweat over medium heat the onion in butter. Add turkey and heat through. Add white pepper, garlic powder, and chili powder and heat through for 5 more minutes. Add the beer now so the little bit of alcohol can cook off, and simmer for 5 minutes. Next add the beans with the liquid, corn, and broth. Bring to a boil and back down to a simmer for at least an hour. When the hour is up, add the crushed chips which will thicken the chili nicely. Serve over rice, with crackers or just enjoy plain. ONO!

Chuk

Ingredients:

1 turkey carcass (or leftovers w/bones)
1-1/2 c. uncooked rice, washed (a little more if you like it really thick)
4 qts. water
1 pc. ginger (about 2")
1 pc. chung choi (about 6"), optional
1/2 pkg. hoo chuk or dried bean curd (optional, sold in Oriental stores)
Hawaiian salt
Canned chicken broth (for extra flavor)

Instructions:

Soak the hoo chuk or dried bean curd, in water. When it's soft, cut into 2" pieces. In a large stockpot, cover the turkey carcass with water and add ginger, chung choi, rice, hoo chuk and some Hawaiian salt to taste. Bring to a boil, and then simmer until meat falls off the bone, and soup is thickened to your liking, about 2 to 2-1/2 hours. (If it's too thick, just add canned chicken broth until it's the consistency you like.) Take out the carcass. When cooled a little, remove the meat and add the meat back into the pot, throw away the bones. (Just so nobody swallows a bone.) You can add water chestnuts at this point if you like. Garnish with chopped green onions, chung choi, Chinese parsley and/or shoyu if you want.

Corn Flake Pork Chops

Ingredients:

8-10 pork chops (about 1 inch thick)
2 cups plain corn flakes (finely crushed in a Ziploc bag)
1 cup mayonnaise
Salt and Black Pepper

Instructions:

Pre-heat oven at 350 degrees. Then lay the crushed corn flakes on a large plate and mayonnaise and put in on another large plate. Salt and pepper then laythe chops in the mayonnaise plate, covering the pork chops on both sides. Then cover with the crushed corn flakes. Lay them on a cookie sheet and bake for 45 minutes. Enjoy with rice or mashed potatoes and other favorite side dishes.ONO!

Sweet Potato Haupia Pie

Ingredients:

Crust:
3/4 cup cold, unsalted butter (1 1/2 sticks)
2 Tbsp sugar
1 3/4 cup flour
1 cup macadamia nuts, well chopped

Filling:
1/2 cup butter, softened
1 cup sugar
2 eggs, beaten
2 cups Okinawan sweet potatoes, peeled, boiled and mashed (about 1 big potato)
1/2 cup evaporated milk
1 tsp vanilla extract
1/4 tsp salt

Haupia Topping:
1 can coconut milk (13.5 oz.)
1/2 cup water
1/3 cup sugar
1/3 cup cornstarch

Instructions:

Mix the dry ingredients together, then add nuts and butter, cutting with a pastry cutter until crumbly, then press into pie pan or baking pan.

Cream butter and sugar until smooth in medium bowl. Add eggs, then mashed potato, then the remaining ingredients. Spread into the crust but leave a half inch for the haupia on top. Bake the pie at 350 degrees for 30 minutes (mine took 40 minutes) until the crust is golden and the potato filling is lightly browning. Let cool.

Put the coconut milk and water into pan. Mix sugar and cornstarch together, then add to the liquids. Turn on medium heat and stir constantly until dissolved and thickened, several minutes. Quickly pour haupia over pie evenly and refrigerate for a few hours or overnight. Cut and serve when cooled. Enjoy

So Easy Blueberry Cream Cheese Pie

Ingredients:

2 (8 oz.) pkg. cream cheese
2 cups powdered sugar
1 ready-made graham crust
½ can blueberry pie filling
1 tsp. vanilla extract

Instructions:

Mix cream cheese, powder sugar and vanilla extract into a large bowl and mix with an electric mixer for just about 2 minutes and pour into your already made pie crust, pour 1/2 can blueberry pie filling on top of cream cheese mixture and chill in icebox for at least 1 hour before slicing. Enjoy!

(Mahalo T's All Kine Ono Grinds, for this recipe!)

Simple Roast Turkey

Ingredients:

1 (18 pound )whole turkey
1 cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 1/2 quarts turkey stock or chicken broth
8 cups prepared stuffing

Instructions:

Preheat oven to 325 degrees. Place rack in the lowest position of the oven. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Form and position an aluminum foil tent over the turkey. Place turkey in the oven, and pour 2 cups turkey stock, or broth, into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees, about 4 hours. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving. Mahalo to Sarah A., for sharing your recipe!

Easy Baked Ham

Ingredients:

1 (4 pound) fully-cooked spiral cut ham
1 (20 ounce) can sliced pineapple, drained with juice reserved
1 cup dark brown sugar
1 liter ginger ale

Instructions:

Preheat the oven to 350 degrees. Remove as much of the ham from the bone as you can. Layer one third of the ham in the bottom of a 6 quart casserole dish or baking pan. Top with a few pineapple rings and 1/4 of the brown sugar. Repeat the layers, ending with pineapple rings on top, but don't sprinkle the last 1/4 of brown sugar. Pour any juice left in the pineapple can over the ham. Then pour in enough of the ginger ale to fill the dish about half way. Sprinkle the remaining brown sugar over the top. Cover with aluminum foil and bake for 20 minutes then uncover and bake for an additional 20 minutes. ENJOY! (Mahalo mom for this recipe!)

Sweet Potato Stuffing

Ingredients:

1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup butter, cubed
6 cups dry bread cubes
1 large sweet potato, cooked, peeled and finely chopped
1/2 cup chicken broth
1/4 cup chopped pecans, optional
1/2 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/2 teaspoon salt, optional
1/2 teaspoon pepper

Instructions:

In a large skillet or frying pan, saute the celery and onion in butter until tender. Stir in the remaining ingredients then transfer to a greased 3-qt. slow cooker. Cover and cook on low for 4 hours or until vegetables are tender. ENJOY!!!

Easy Pumpkin Pie Dump Cake

Ingredients:

1 can (15 0z.) pumpkin puree (not pumpkin pie mix)
1 can (12 oz.) evaporated milk
3 large eggs
1 cup sugar
1 tsp. ground cinnamon
1 box Spice Cake Mix
1 cup butter, melted

Instructions:

Preheat oven to 350F degrees. Spray a 9x13 baking pan with nonstick cooking spray then lightly flour the pan. In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon until well-combined. The pumpkin mixture will be very wet. Pour this mixture into the prepared baking pan. Sprinkle the dry cake mix on top of pumpkin mixture. Now take melted butter and drizzle all over the top. Bake for about 55-60 minutes. It may seem not finished in the middle when done, but thats okay because it will continue to set up as it cools. Let it cool for at least 30 minutes before serving. Top with whipped cream. Be sure to refrigerate any leftovers. Enjoy!

Fried Ahi

Ingredients:

2 slabs fresh ahi
1 1/2 cups flour
Garlic salt
Black pepper
panko
2 eggs, beaten

Instructions:

Cut ahi into slices into the thickness of your choice. On a plate or bowl, put flour with garlic salt and pepper, one bowl for the eggs. And another plate for the panko. Then you roll the fish in the flour, dip in egg and roll in panko and fry in hot oil. Cook till golden brown. Place on paper-toweled plate to drain oil. Enjoy with a green salad, rice or as a pupu. ONO!

Shrimp Curry

Ingredients:

2 pounds of shrimp (peeled and de-veined)
2 cans tomato sauce
4 potatoes (cubed)
3 carrots (cubed)
2 zucchini (cubed)
2 green bell peppers (cut into bite-sized pieces)
2 celery sticks (cut into bite-sized pieces)
1 tray cherry tomatoes
1 box mild curry cubes (in orange box)
1/2 cup corn starch mixed with 1/2 cup water to make soup thicker.
Salt to your taste

Instructions:

Put everything, except for the shrimp into a large pot and cook until all vegetables are tender then add the shrimp and let simmer for a few minutes. Turn off heat and let sit for 10 minutes and serve over hot rice. ENJOY!

Hotdogs And Pork N Beans

Ingredients:

2 (28 oz) cans pork and beans
1 package Akahi hot dogs, halved lengthwise and cut into 1-inch pieces
1 large onion, chopped
1/2 cup packed brown sugar
3 tablespoons prepared mustard
4 slices bacon, cooked and crumbled

Instructions:

In a pot, combine all ingredients; mix well. Cover and let simmer until hotdogs are cooked through. Enjoy with rice.

Spam Chop Suey

Ingredients:

2 cans spam (cubed)
2 bags chop suey vegetables
½ tsp. grated ginger
1 Tbsp. oil
¼ tsp. black pepper
3 Tbsp. water
1 container firm tofu (cubed)
1/3 cup shoyu (or soy sauce, you can add more or less, to your taste)

Instructions:

Heat a frying pan or wok with oil, then add in your spam and ginger and let it cook for just about 5 minutes. Next add in your chop suey vegetables, shoyu, water and black pepper and the cover pan and let it cook all together for another 10 minutes more, so the vegetables can steam through. After your vegetables have soften,  add in the tofu and let it simmer all together for another 10 minutes more. Serve over some hot rice. Enjoy!

Pork And Bok Choy Stir Fry

Ingredients:

4 tsp cornstarch
1 1/2 tsp sugar
1/4 cup water
3 Tbsp light shoyu (soy sauce)
2 trays chopped pork
4 tsp oil
1 cup thinly sliced carrot
2 garlic cloves, minced
1 tsp ground ginger
1 1/2 lbs bok choy, thinly sliced

Instructions:

In a mixing bowl, combine cornstarch and sugar. Stir in water and shoyu until smooth then set aside. In a large nonstick pan or wok, stir fry pork in oil until lightly browned. Add carrots, garlic and ginger; stir-fry for 2 minutes more then add the bok choy to and stir-fry until bok choy is wilted. Stir in the shoyu mixture and add to skillet. Bring to a boil; cook and stir 2 minutes or until sauce is thickened. Serve over rice or noodles. Enjoy. (Mahalo Sarah P. for this recipe!)

Easy Ham And Squash

Ingredients:

1 lb. ham (cut into bite size cubes)
2 Tbsp. vinegar
3 Tbsp. shoyu (soy sauce)
Salt and Pepper
1/3 cup water
1 long green squash (cleaned and cut into bite size cubes)
1-2 Tbsp. cooking oil

Instructions:

Heat up a wok or large frying pan with the cooking oil and let it heat for a minute then throw in your squash with salt and pepper and fry together for at least 3-4 minutes. Add in your shoyu, water and vinegar and let it simmer on medium heat for another 8-10 minutes before adding the ham. Once the ham is in, cook on medium heat for another 10 minutes. Serve over some hot rice and enjoy! (Mahalo Tee for your recipe!)

Swedish Meatballs

Ingredients:

1-1/2 lbs hamburger
1 onion, chopped
1 box stove top stuffing
2 eggs, slightly beaten
1/2 cup milk
2 packets brown gravy mix
2 cups water
1 cup sour cream
1 cup mushroom, sliced

Instructions:

In a large bowl, combine the hamburger, onion, stuffing, eggs and milk. Form into meatballs place in baking pan then bake at 400 degrees for 20 minutes. While its baking, In a medium to large pot, combine the packets of gravy mix with 2 cups of water when gravy is formed stir in the sour cream and add in the mushrooms, let it come to a simmer. Then place the baked meatballs into the pot and simmer until heated thoroughly. (Mahalo Ilka for your recipe.)

Chili Macaroni

Ingredients:

1 cup elbow macaroni
1 pound ground beef
1 small onion, chopped
1 cup chopped celery
1/2 large green bell pepper, chopped
1 (15 ounce) can kidney beans, drained
2 (10.75 ounce) cans condensed tomato soup
1/8 cup brown sugar
salt and pepper to taste

Instructions:

Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a small saucepan, simmer celery and green pepper with water to cover until tender; Drain. Place ground beef in a large heavy skillet over medium heat. Cook until evenly brown. Add onion, and cook until tender and translucent. Drain excess fat. Add celery and green pepper. Stir in kidney beans, condensed tomato soup, diced tomatoes and brown sugar. Season with salt and pepper, and stir in macaroni. Enjoy as is or over rice. Easy and ONO!

Pork and Green Beans

Ingredients:

1 lb ground pork
2 cloves garlic, minced
Garlic salt
Pepper
1/4 cup Yoshida's sauce
1 bag string beans, julienned
1 onion, quartered
1-1/2 cups chicken broth
1 tablespoon oyster sauce
1 tablespoon shoyu
1 teaspoon sesame oil
2 tablespoons cornstarch mixed with 2 tablespoons water

Instructions:

Put the 1st 4 ingredients into a medium to large pot and cook until the pork is cooked through. Add the Yoshida's sauce and cook till reduced by half. Add the string beans and onion, and cook for about 5 to 7 minutes. Then add the chicken broth, oyster sauce, shoyu, sesame oil and cornstarch with water. Mix and simmer until everything is cooked through. Enjoy over rice. ONO!

Ono Chop Steak

Ingredients:

1 ½ lbs. beef sirloin, thinly sliced
2 TB + 1 TB vegetable oil
2 medium onions, cut into 1/4-inch slices
1 medium green bell pepper, cut into 1/4-inch slices
1 large tomato, wedges
1 small carrot, peeled, thinly sliced
1 tsp. cornstarch mixed with 2 tsp. water
Freshly ground black pepper

Marinade:
1/4 c. shoyu (soy sauce)
2 tsp. sugar
1 tsp. rice wine vinegar
1-inch piece ginger, grated
1 clove garlic, grated

Instructions:

In a mixing bowl; combine shoyu, sugar, rice wine vinegar, ginger, and garlic. Add beef; marinate 30 minutes. In a large frying pan over medium heat; sauté beef in 2 Tablespoons of oil until cooked through. Remove from frying pan, set meat aside. Add the additional Tablespoon of oil into skillet. Saute onions, bell pepper and carrot until crisp tender. Return beef to skillet along with marinade and tomatoes. Toss until heated through. Stir in cornstarch slurry until smooth and thickened. Enjoy with rice. Easy and ono... ENJOY!

Teri-Chicken Katsu

Ingredients:

5 lb. chicken thighs, boneless, skinless
Vegetable oil for frying, as needed
3 large eggs, beaten
1 ½ c. all purpose flour
1 ½ c. panko (Japanese bread crumbs)

Marinade:
1 c. shoyu (soy sauce)
¾ c. sugar
½ c. water
½ c. mirin (sweet rice wine)
¼ c. green onion, chopped
3 cloves garlic, grated
1-inch ginger, peeled, grated

Instructions:

In a mixing bowl; combine marinade ingredients. Reserve ¼ cup of marinade. In remaining marinade; marinate chicken at least 2 hours. In 3 separate shallow dishes; combine eggs and reserved marinade in one and place flour and panko in each of the other 2 dishes. Dredge chicken in flour and dip into egg mixture. Roll in panko; pressing to adhere panko to chicken. In a large skillet over medium heat; fry chicken until golden brown and cooked through. Drain on drying rack placed over baking sheet. Enjoy with rice and mac salad. ONO! Mahalo to Mele M. for this recipe!

Pepper Chicken

Ingredients:

1 pound boneless skinless chicken
1 egg white
2 Tbsp shoyu (soy sauce)
1 Tbsp cornstarch
2 Tbsp light shoyu (soy sauce)
1 Tbsp vinegar
1 tsp sugar
1/2 tsp  salt
1 tsp  cornstarch
1/2 tsp  sesame oil
1/4 tsp  ground black pepper
4 cups vegetable oil
1 cup diced green peppers
1/3 cup chopped red chili peppers (more or less to taste)
1/4 cup chopped green onions
1/4 cup chopped ginger

Instructions:

Cut chicken into 1/2-inch cubes. In a bowl, combine egg white, soy sauce, and cornstarch; mix well. Add chicken and marinate for 30 minutes. In a small bowl, combine the light shoyu, vinegar, sugar, salt, cornstarch, sesame oil, and black pepper; set aside. In a wok or frying pan, heat the oil; fry chicken. Remove chicken from wok, drain all but 2 tablespoons of the oil. Stir-fry the green peppers, chili peppers, green onions, and ginger. Add chicken and light shoyu mixture; stir fry on high heat until heated through; serve immediately as is or with rice. Ono!

Kim Chee Stew

Ingredients:

1 pound kim chee (not freshly made, more on the sour side)
1 pound pork, thinly sliced
1 cup kim chee juice (from kim chee)
1 cup water
8 ounces tofu, cubed

Instructions:

In a medium to large pot, sauté kim chee and pork for about 3 minutes. Add kim chee juice and water. Stir occasionally. Bring to a boil and add tofu. Boil for an additional 2 minutes. Let cool then enjoy over rice. ONO!!!

Vegetable Beef Soup

Ingredients:

3 pounds beef shanks
3 quarts water
1 onion, chopped
4 stalks celery, chopped
12 ounces Portuguese sausage
1 small turnip, diced
1 medium potato, diced
1 medium carrot, diced
1/3 cup barley
1 small pumpkin, un-pared
1 bunch watercress, chopped
1 small cabbage, sliced
4 tsp salt

Instructions:

Put beef shanks in a large saucepan. Add water, onion and celery; bring to a boil. Lower heat and simmer until meat is tender, about 1 hour. Add sausage, turnip, potato, carrot and barley; simmer 30 more minutes. Cut pumpkin in quarters; remove seeds and cut into smaller pieces. Add to soup with watercress, cabbage and salt. Cook 30 more minutes or until pumpkin is tender. Remove meat and cut into bite-size pieces. Place back into soup. And serve. Ono and hearty! ENJOY!

Kalua Paki

(MAHALO EPHRAIM MALAG for this recipe)

Ingredients:

5lb Pork Belly or pork shoulder with skin still left on
3 smashed cloves of garlic
¼ cup 20 ground black peppercorn
¼ cup alaea salt
2 bay leaves
½ cup aloha shoyu
½ cup Maui brown sugar or white sugar
¼ cup char sui seasoning
½ cup chicken stock

Instructions:

Combine all the ingredients plus the pork and let marinate in the cooler for about 12 hours
Place pork into a deep pan and cover with foil wrap and bake in a 350 F for 1.5 hours. Remove foil wrap and cook additional 25 minutes.Cut into small bite size chunks. Hold on side til the next dsh is done.

Ingredients:

2 whole green papaya
½ gallon chicken stock
Dash of alaea salt
Dash ground black pepper
Dash granulated garlic
4 oz watercress or spinach
6oz fresh green beans cut into 4inch stems

Instructions:

Combine all together into a deep pot and bring to a boil Its cook when the papaya becomes fork tender.

**Combine both dishes together and enjoy!

Beef Luau

Ingredients:

3 pounds stew meat
2 cloves garlic, crushed
1 large onion, chopped
4 quarts water
2 pounds luau (taro leaves)
2 Tbsp Hawaiian salt, divided
Dash of baking soda

Instructions:

In a large pot, brown the meat with the garlic. Stir in the onions; cook until onions are transparent. Then add 2 quarts of the water. Bring to a boil, lower heat, and cook for 1 & 1/2 hours or until meat is tender. Wash the luau leaves thoroughly; break off stems and remove fibrous part of stems and veins. Put the stems and leaves into a saucepan. Add the remaining 2 quarts water, 1 tablespoon of the Hawaiian salt, and the baking soda. Cook until the luau leaves are tender,  for about 30 to 45 minutes; drain. Stir and add the remaining 1 tablespoon salt into meat mixture. Cook 10 more minutes. Enjoy!

Kalua Patties

Ingredients:

3 cups steamed and mashed Molokai or Okinawan sweet potatoes
1/4 of a medium sized Maui onion, diced
1 cup kalua pork
Vegetable oil for frying

Instructions:

Place mashed sweet potatoes in a large bowl; mix in onions and kalua pork. Form into patties, about 3-inches in diameter and 1/2-inch thick. Heat vegetable oil in a skillet over medium to medium-high heat; brown patties on both sides. Enjoy as is or with rice and/or salad. ONO! Mahalo Leila for sending this recipe!

Loco Moco

Ingredients:

2 lb. ground beef
2 Pieces of bread end
1 Egg (for hamburger mixture)
3 Garlic, minced
1 Medium onion, minced
1 Tbsp. Hawaiian salt
2 Tbsp. Worcestershire sauce
2 Tsp. black pepper
1 Tbsp. garlic salt
2 Packets brown gravy (any brand is fine)
*Extra eggs for the top of your loco moco*

Instructions:

Place hamburger in a large bowl then break up the bread over hamburger. Add the rest of the ingredients, except for the gravy and extra eggs, and mix well. Form into patties, place them on a heated skillet and press the middle to build an indent. Cook both sides until your desired cooking time. As the patties are cooking, also cook the gravy, as directed on package. Put hamburger on some rice and lay an egg (the egg should be cook in the desired way you want it cooked) on the hamburger then pour some brown gravy and enjoy. ONO!

Minute Chicken

Ingredients:

3 pounds boneless, skinless chicken, cut into bite-sized pieces
3 Tbsp flour
1/4 cup salad oil
2 cloves garlic, crushed
3/4 cup chopped green onions
1/3 cup chopped Chinese parsley (cilantro)
1 Tbsp sugar
1/3 cup oyster sauce
1/3 cup water
1/4 teaspoon pepper

Instructions:

First, coat the chicken pieces with flour; let stand for 10 minutes. In wok or frying pan, heat oil and garlic until oil is sizzling. Add the chicken and stir-fry until browned. Then, lower heat and add the remaining ingredients. Enjoy with rice and or a green salad. ONO!

Quick N Easy Stroganoff

Ingredients:

1&1/2 pounds ground beef
8 ounces sliced mushrooms
1 large onion, thinly sliced
1 can (10 3/4 ounces) cream of mushroom soup
16 oz. sour cream
Garlic salt, to taste
Fresh ground pepper, to taste

Instructions:

In a large saucepan, saute ground beef over medium high heat; drain fat. Add mushrooms and onion and cook for 3 minutes or until onions are translucent. Reduce heat to medium and add remaining ingredients and simmer for 5 minutes. Enjoy over rice, noodles, or boiled potatoes. Easy and ONO!

Hamburger And String Beans

Ingredients:

2 Pounds Hamburger
2 bags string beans (sliced)
1 round onion (sliced)
1 Firm Tofu (cubed)
4 Tbsp Shoyu (Soy Sauce)
3 Tbsp Oyster Sauce
3 Tbsp Water

Instructions:

Fry hamburger in a large wok until brown then drain out fat, add in your onions, sting beans, soy sauce and water and cook together for 10 minutes then add in your oyster sauce and tofu. Let everything cook together for at least 20 minutes and serve with rice or as is. Enjoy!

SPAM & Watercress

Ingredients:

1 can 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

Instructions:

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 over rice. ONO!

Lasagna

Ingredients:

3⁄4 Lbs lean ground beef, 80% lean or better
1⁄2 Lbs raw Italian sausage, casings removed
1 26 oz. jar thick spaghetti or marinara sauce
2 C water or tomato juice, (I prefer tomato juice)
1⁄2 C fresh basil, chopped
1 lbs lasagna noodles, uncooked
1 15 oz. container part-skim ricotta cheese
1 Lbs mozzarella cheese (low moisture), coarsely grated
1 C grated Parmesan

Instructions:

Preheat oven to 350°. Saute beef and sausage in heavy large skillet over medium-high heat until cooked through. Transfer meats to bowl. Drain out the fat. Combine spaghetti sauce, water or tomato juice and basil in large bowl. Spread 1 cup of sauce mixture in bottom of 13" x 9" baking dish. Arrange 1/3 of uncooked noodles, slightly overlapping if necessary, atop sauce. Spread half of ricotta over noodles. Sprinkle with half of mozzarella cheese, half of meat mixture and 1/4 cup Parmesan cheese. Top with 1 1/2 cups sauce. Repeat layering with noodles, ricotta, mozzarella, meats and 1/4 cup Parmesan cheese. Arrange remaining uncooked noodles over. Add remaining sauce covering lasagna completely. Sprinkle with remaining 1/2 cup Parmesan. Cover tightly with heavy-duty foil. Place on baking sheet. Bake until noodles are tender and lasagna is heated though, about 1/2 hour. Uncover; and place back in oven for 1/2 hour to heat through and let the top brown slightly. Remove from oven, let stand 15 minutes. Cut lasagna into squares

Easy Chicken Adobo

Ingredients:

6-8 chicken thighs
1 Tbsp oil
3 cloves garlic, minced
2/3 cup apple cider vinegar
1/3 cup soy sauce (shoyu)
1 tsp whole black peppercorns
1 bay leaf

Instructions:

Heat oil in a medium frying pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes, then turn over and cook an additional 5 minutes. Transfer chicken to a plate and set aside. Pour off all but 1 tbsp. of pan drippings and return pan to low heat. Add garlic and sauté until soft, about 1 minute. Add remaining ingredients and stir to incorporate. Return chicken to pan and cook, covered, for 20 minutes. Uncover, increase heat to medium-low and cook 15 to 20 minutes more, occasionally spooning sauce over chicken, until sauce thickens a bit and chicken is tender and nicely glazed with sauce. Remove bay leaf before eating. Enjoy with rice and chilled sliced mango. YUM!

Easy Short Ribs

Ingredients:

Beef short-ribs, thick cut
1 can Tomato soup
Shoyu
Brown sugar
1 med round Onion, sliced
1 pieces Ginger, sliced
Oil for cooking

Instructions:

In large pot, add oil, brown short-ribs on medium-high heat. Add tomato soup, using soup can measure 3/4 can shoyu and 1 can brown sugar, mix. Add onions and ginger. Cover and simmer till tender.And that's it... Enjoy with rice and corn! ONO!

Chicken Molokai Style

Ingredients:

6 chicken thighs boneless
¼ cup aloha shoyu
½ cup orange juice
1 lilikoi fruit pulp or ¼ juice lilikoi
¼ cup sugar
1 teaspoon alae'a salt
1 tablespoon black roasted sesame oil
1 tablespoon chili water

Instructions:

Combine all the ingredients into a plastic (non metallic pan) and let marinate for 2 hours. Fire up the grill and cook until done. Or you can bake in a 350 degree oven, until cooked through.
Now this chicken is good with 2 or 3 day old poi or make it with chicken long rice. (Recipe from Ephraim Malag... Mahalo for sharing!)

Taco Cheese Goulash

Ingredients:

2 lb hamburger
1 onion, chopped
3 cloves garlic, minced
1-1/2 cups macaroni, cooked and drained
1 can cream of mushroom soup
1 packet taco seasoning
2 cans Hunts diced tomatoes w/ basil, garlic n oregano
1 cup shredded cheddar cheese

Instructions:

Fry hamburger with garlic and onions, drain oil. Add all other ingredients except 4 macaroni and simmer for 10 minutes. Throw in macaroni simmer another 10 minutes then toss in the shredded cheddar cheese and let melt. (If desired, you can add more cheese.) Simple and ono...ENJOY!

Wet Ginger Adobo

Ingredients:

6 chicken thighs
1 cup shoyu (soy sauce)
1-1/2 cups vinegar
1 whole bulb garlic, separated and crushed
1" ginger crushed and sliced into 3 pieces
4 bay leaves
1/2 tablespoon peppercorns
1 onion, chopped
3 tablespoons brown sugar
1/2 teaspoon cinnamon

Instructions:

In a large pot add all the ingredients and simmer until the chicken is cooked through. If you like a thicker sauce, add cornstarch mixed with water to thicken. Enjoy with rice. Ono!

Pork And Watercress

Ingredients:

2 bunches watercress, chopped
2 trays chopped pork
1/2 clove garlic
2-3 Tbsp Shoyu
2 Tbsp water
2 tubs tofu (Firm), cut into bite size cubes

Instructions:

Fry pork with garlic until meat is cooked through. Then put chopped watercress into same pot with shoyu and water, let it cook for a half hour then add the tofu and let it simmer another 15 more minutes. Enjoy as is, or with rice. ONO!

Pano Akule

Ingredients:

1 lbs fresh akule or ahi
1tablespoon alaea salt
¼ cup aloha shoyu
½ cup mirin
1 cup fresh pineapple diced or shredded
½ lb limu
1 garlic clove minced
½ teaspoon fresh ginger
¼ cup liquid smoke
¼ cup sugar
2 sides banana leaves for wrapping

Instructions:

Ok shoots combine everything except the limu and akule or ahi. Now break out the banana leaves and wrap the akule in it and layer with the limu.
Place it into a 350 F oven. Cook for about 45 minutes and unwrap the banana leaves and place back into the oven for another 10 minutes.Ooye this so onolicious, serve with the sauce with rice or poi. Mahalo Ephraim Malag for this recipe.

Ambrosia Fruit Salad

Ingredients:

2 cups sour cream
1 container (12 oz) frozen whipped cream, thawed
1 pkg (7 oz) flaked coconut
1 can (30 oz) fruit cocktail, drained
1 can (15 oz) sliced peaches, drained and diced
1 can (20 oz) pineapple, drained and cut into tidbits
2 cans (15 oz size) mandarin oranges, drained
2 pkg (10 oz size) colored miniature marshmallows

Instructions:

In a large bowl, combine sour cream and whipped cream. Add coconut; mix well. Add fruits and marshmallows; mix gently. Cover and refrigerate overnight

Stuffed Zucchini

Ingredients:

3 zucchini
2 eggs
1 onion, chopped
1 tub of surimi (fish paste)
1 kamaboko, chopped
1 package imitation crab, chopped
Green onions
1/4-1/3 cup teri sauce (or to your taste)

Instructions:

Was then cut the zucchini in half through the short way then in half length-wise. Clean out the seeds and set aside. In bowl combine all ingredients except the zucchini. Stuff mixture into zucchini shells and steam for 25 minutes. Easy and ono! ENJOY!!!

Peach Cobbler

Ingredients:

1 block butter
1 cup flour
3/4 cup milk
3/4 cup sugar
2 teaspoons baking powder
1 large can peaches DRAINED
Cinnamon n sugar

Instructions:

Melt butter in baking pan. In a large bowl, combine the flour, milk, sugar and baking powder. Pour batter into melted butter pan then layer the peaches. Top with cinnamon and sugar then bake at 350 for 35-45 minutes or until done. ENJOY!

Italian Sausage Penne

Ingredients:

1 lbs ground Italian sausage
1 onion , diced
1 bell pepper , diced
1 zucchini , halved and then sliced
2 cloves garlic , minced
1 jar chunky mushroom pasta sauce
1/2 box whole wheat penne pasta, cooked, drained and rinsed
Shredded Cheddar cheese

Instructions:

In a medium to large pot, fry the  garlic, onion, Italian sausage and bell pepper till 1/2 cooked throw in zucchini cook thoroughly. Add pasta sauce and penne then simmer till slightly thickened. Top with shredded cheddar cover and remove from heat. enjoy with garlic bread or some Hawaiian sweet bread. ONO!

Butter Garlic Shrimp Stir Fry

Ingredients:

1 bag shrimp
1 whole head garlic , crushed n minced
1 zucchini , sliced
1 onion , sliced
1 block butter
Pepper
Garlic salt
Garlic powder

Instructions:

Melt the butter in a wok or large frying pan. Add the rest of the ingredients and mix well until cooked. Enjoy! (Again, mahalo to Ilka at "Da Kaukau Konnection" for this recipe)

Pork And Eggplant

Ingredients:

1 lb ground pork
2 pieces ginger
3 cloves garlic
3 eggplants, sliced
1 onion, chopped
2 tablespoons Hoisin sauce
1 tablespoon oyster sauce
Pepper
Garlic salt
Cornstarch mixed with water

Instructions:

Fry ground pork, ginger, garlic, onions, pepper and garlic salt when 1/2 cooked add eggplants. When softened add Hoisin sauce n oyster sauce and let cook for about 3 to 5 minutes more. If you would like a thicker sauce mix in cornstarch and water. Enjoy over rice with kim chee on the side. ONO! Mahalo Ilka for this recipe!

Salsa Steak

Ingredients:

1.5 lbs steak, sliced
1 onion, sliced
3 garlic cloves, minced
1 packet taco seasoning
1 cup picante sauce
1 heaping Tbsp brown sugar

Instructions:

Fry the beef with garlic, then the add onions, taco seasoning and brown sugar cook until the onions are soft. Stir in the picante sauce, until well combined. Enjoy with rice or in a wrap with guacamole and sour cream. ONO! Mahalo to Da Kaukau Konnection for this recipe!

Pineapple Chicken

Mahalo to Da Kaukau Konnection for this recipe

Ingredients:

1/2 cup pineapple juice
1/4 cup shoyu
4 cloves garlic , minced
Brown sugar
1 box 5lbs chicken

Instructions:

In a 1 cup measure add the pineapple juice, shoyu and garlic. Then add tablespoons of brown sugar into that same measuring cup, until the 1 cup is full. Pour over washed and dried chicken into a Ziploc bag. Massage bag chicken 2 combine and marinade for about an hour or two. Can cook in pot like shoyu chicken adding pineapples in the last few minutes then cornstarch/water paste 2 thicken. Or can bake in oven @350 1 hour 25 minutes with the bone up. Add pineapples at the last 10 minutes of baking and enjoy. Adjust sauce ingredients according 2 how much chicken used I used 6 thighs with bone sauce was sufficient

Mexi Mac n Cheese

Ingredients:

12 oz dried rigatoni pasta  or macaroni (3 cups)
1 lbs bulk pork sausage
1 cup chopped onion
1 16 oz jar green medium-hot salsa
2 8oz package shredded cheese (4 cups)
Tomato wedges, sliced jalapeno peppers, and chopped fresh cilantro
Salsa (optional)

Instructions:

Preheat oven to 350 degrees. Lightly grease a baking dish; set aside. Cook pasta according to package directions. Drain; set aside as well. Meanwhile, in large skillet or frying pan, cook the sausage and onion until meat is browned and onion is tender. Drain fat, Return sausage and onion to skillet. Stir in the green salsa. In your prepared baking dish, layer half of the cooked pasta, half the sausage mixture, and half the cheese. Repeat layers. Bake, uncovered, for 35 minutes or until bubbly. Let stand 10 minutes. Top with tomato, jalapeno, and cilantro. If desired, serve with additional salsa. Enjoy!

Hamburger Pie

Ingredients:

Mashed Potatoes, homemade with 5 med. potatoes  or boxed potatoes
1 1/4 lbs. lean ground beef
1/2 cup chopped onion (1 medium)
1/4 tsp salt
Dash black pepper
2 1/2 cups frozen cut green beans, thawed
1 10 3/4 oz can condensed tomato soup
1/2 cup shredded cheese (2 ounces)

Instructions:

Prepare Mashed Potatoes; set aside. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Add the salt and pepper. Stir in thawed beans and soup; pour into a greased baking pan . Spoon Mashed Potatoes in mounds on bean mixture (or, if desired, pipe potatoes using a pastry bag and a large star tip). Sprinkle cheese over the potatoes. Bake, uncovered, in a 350 degree oven for 30 to 35 minutes or until mixture is bubbly and cheese begins to brown. Enjoy!

Upside-Down Pizza Casserole

Ingredients:

1&1/2 lbs lean ground beef
1 15 oz. can Italian-style tomato sauce
1& 1/2 cups shredded mozzarella cheese (6 ounces)
1 10 oz. package refrigerated biscuits

Instructions:

Preheat oven to 400 degrees. In a fryng pan or large skillet cook beef thoroughly, stirring frequently. Drain off fat. Stir in tomato sauce; heat through. Transfer mixture to a baking pan. Sprinkle mixture with cheese. Flatten each biscuit with your hands; then arrange the biscuits on top of the cheese. Bake in the preheated oven about 15 minutes or until biscuits are golden. Easy and ono... the kids will LOVE it! ENJOY!

Mochiko Chicken

Ingredients:

4 Tbsp mochiko flour
4 Tbsp cornstarch
4 Tbsp sugar
4 Tbsp shoyu
2 Clove garlic minced
1⁄2 tsp grated ginger
1 Tbsp sesame seeds
1⁄4 Cup thinly sliced green onions
1⁄2 tsp Salt
2 eggs beaten
2lbs de-boned chicken thighs
oil for frying

Instructions:

Cut chicken into bite-size pieces (or slightly larger). In a bowl, mix together all the ingredients Then marinate chicken for 2 hours or overnight in refrigerator. Fry in hot oil (about 1 inch deep) until thoroughly cooked and golden brown on both sides. Enjoy!

Korean Hamburger

Ingredients:

Flour and egg to coat patties
1 lb Hamburger
2 Tbsp Shoyu
1/2 tsp Salt
1/8 tsp Pepper
2 Tbsp Green onions
2 Tbsp Sesame seeds
1/4 tsp Ginger, minced
1 large clove Garlic, crushed

Instructions:

Mix all the ingredients together, except for the flour and egg. Then form into patties. Roll in flour, dip in egg, roll in flour and dip in egg again. Fry until cooked. Enjoy with rice, kim chee and potato/mac salad.

Lup Chong Salmon

Ingredients:

3 lb salmon filet
6 lup chong (Chinese sweet pork sausage), cooked and thinly sliced
2 onions, thinly sliced
2 to 3 cups mayonnaise
1 cup grated Parmesan cheese

Instructions:

Place salmon filet in a large baking pan. Layer lup chong and onions over salmon; cover with mayonnaise and sprinkle with cheese. Cover with foil and bake at 375 degrees for 45 minutes. Remove foil, increase oven temperature to 400 degrees, and continue cooking for 15 minutes or until top is brown. Enjoy with a simple green salad. ONO!

Cold Ginger Chicken

Ingredients: 
 
3 1⁄2 lbs chicken
Water
2 Tbsp sesame oil      
1⁄4 C oil      
1⁄2 C ginger, finely chopped      
1⁄2 C green onions, finely minced      
1Tsp salt

Instructions:      

Place the chicken in a covered stock pot filled with enough water to cover the chicken. Bring to a boil and simmer for about 25 minutes. Turn off the heat and let the chicken stand in the cooking liquid until just warm (about another 25 minutes). Rinse the chicken under cold water, pat dry, and rub lightly with sesame oil. Cut the chicken into pieces and arrange neatly on a platter. Refrigerate until the chicken is cold. Heat the oil in a small saucepan. Once it is hot, add the ginger and green onions. Cook for about 30 seconds, then add the salt. Pour the hot sauce over the cold chicken and serve. Enjoy!

Garlic Steak

Ingredients:

4 4-5 oz beef ribeye steaks
Olive oil
Salt and ground black pepper
6 cloves garlic, peeled and thinly sliced
2 Tablespoons butter
a tray of mushrooms, sliced
1/4 cup fresh Italian (flat-leaf) parsley

Instructions:

Drizzle steaks lightly with olive oil; sprinkle with salt and pepper. Preheat a frying pan or skillet to medium-high heat. Add steaks and reduce heat to medium. Cook steaks for 3 to 4 minutes per side or until desired doneness. Remove steaks from skillet; cover and keep warm. Add garlic slices to pan. Cook and stir for 1 minute or until softened; remove from pan. Add butter and mushrooms to skillet; heat through. Add parsley and cook for 1 minute more. Top steaks with garlic and serve with mushrooms.

Easy Baked Rigatoni

Ingredients:

1 lb Italian sausage
1 onion , chopped
1 basket mushroom , sliced
1/2 box rigatoni
1 bottle chunky mushroom pasta sauce
Shredded cheddar cheese

Instructions:

In a large frying pan, fry the Italian sausage, onions n sliced mushrooms until cooked then drain excess oil. Pour in pasta sauce and simmer.  Put the rigatoni in a microwavable dish, cover with water and microwave for 11 minutes or until cooked. Make sure the pasta is covered then drain when done. When the pasta is cooked stir into sauce and simmer for 5 minutes longer. Next, pour all into a casserole or baking dish and bake at 350degrees for 20 minutes. Remove from oven then top with shredded cheese and bake another 10 minutes and that's it ENJOY!

Char Siu Fried Chicken

Ingredients:

5lbs chicken thighs
2 packets NOH's Char Siu Mix
1C flour
1C mochiko

Instructions:

Sprinkle char siu mix over all the chicken thighs (dry, do not add water), mixing well. Let marinade in refrigerator for at least an hour. Heat oil (canola is best) to about 350 degrees. Mix flour and mochiko together and dredge chicken thighs in mixture and fry like regular fried chicken. Enjoy!

Fried Ahi

Ingredients:

2 slabs fresh ahi, sliced
1 1/2 cups flour
Garlic salt
Black pepper
Panko
2 eggs
Oil for frying

Instructions:

You will need 3 plates and/or bowls. In a plate or medium size bowl. add garlic salt, pepper and flour. Mix the egg in another bowl and put the panko onto a plate. Next roll ahi slices in flour, dip in egg and roll in panko and fry in hot oil. Cook till golden brown. Enjoy!

Garlic Chicken

Ingredients:

3 pounds chicken (boneless, bite-sized, or wings & drummettes)

1&1/2 C flour

1/2 C cornstarch

Oil for frying

Garlic sauce:

2 cups shoyu

2 cups sugar

1 cup chopped garlic (for real, 1 cup!) 

1/2 cup chopped green onion

2 Tbs. sesame oil

1 tsp. Chile flakes

Salt & pepper to taste

Instructions:

Combine sauce ingredients. Bring to a boil, simmer until the sugar dissolves and the sauce thickens. Set aside. Take some of the cooled sauce and marinate the chicken. Combine flour and cornstarch. Season the flour mix with salt and pepper. Dredge chicken in flour mix & deep fry. Toss in sauce and serve. You may want to strain the sauce before using to eliminate the minced garlic sticking to the chicken pieces. Enjoy!

Easy Podagee Chicken Stew

Ingredients:

5 lb chicken thighs
2 10oz Portuguese sausage
2  8oz. cans tomato sauce
1 medium onion, chopped
2 ribs of celery, chopped
1 clove garlic, smashed
Salt
Pepper

Instructions:

In a large pot, put chicken in and just cover with water. Bring to a boil, then lower to medium heat. Add garlic, sliced sausage, onion, celery, and tomato sauce. Lower heat to simmer. Cook, uncovered until chicken is cooked thoroughly. Salt & pepper to taste. Enjoy!

Miso Butterfish

Ingredients:

4 pieces butterfish
1⁄3 Cup sake
1⁄3 Cup mirin
2⁄3 Cup sugar
1 Cup white miso

Instructions:

To make the misoyaki marinade, bring sake, mirin and sugar to a boil for 5 minutes. Reduce to a simmer for 10 minutes. Remove from heat and whisk in miso until well incorporated. Allow to cool. Generously marinade butterfish in misoyaki marinade for 2 to 3 days. Pre-heat oven at 450 and bake fish for 5-8 minutes. When fish is almost cooked broil for an additional 2-3 minutes until well caramelized. Make sure you watch the fish closely since it can burn quickly. Enjoy with rice and favorite side dish. Ono!

Shoyu Chicken

Ingredients:

5 lbs Chicken
4 cloves of garlic
2 cups shoyu
1&1/2 cup water
1/2 cup sugar

Instructions:

Put all ingredients into a large pot and let it cook for at least 45 minutes. Serve hot with rice and enjoy.

Tammy's Spaghetti Sauce

Ingredients:

4- medium (14oz) cans Tomato Sauce
1- small (6o)z can Tomato Paste
2- large (28oz) Cans Tomatoes (whole, crushed, chopped, depends on what "texture" you want your sauce to have)
6  cloves garlic diced (fresh of course is the best)
2 Tbs dried basil leaves
1 Tbs dried oregano leaves
1 tsp sugar (if tomatoes are acidic)
Salt and pepper to taste

Instructions: 

Heat sauce on medium until it begins to boil, then lower heat to a simmer and cook for at least 6 hours. I keep the lid on the sauce while it cooks (after it begins to gently simmer). stirring occasionally. I sometimes replace the canned tomatoes with seasoned canned (oregano, basil, garlic) tomatoes, or fire-roasted tomatoes (improves the flavor, and/or the appearance if using the "fire-thrower-roasted" tomatoes).  It's of course great on wheat pasta, spaghetti squash (if you're watching da carbs), I even use it when I make my home-made scratch pizza.

 I sometimes get a little crazy when I make it, and it always turns out "fantastico"!  Sometimes, if i make it into a meat sauce I saute some Italiano sausage along with ground turkey or chicken breast with some onion (1/4-1/2 of a Maui onion would make it "ONO"!), set the meat aside, then in the same pan (without cleaning pan) i saute the garlic, then I add 1/4-1/2 cup wine (red or white will do) and scrape the sides of the pan as the wine reduces to get all the flavor from the meat, onion, and garlic, then add the tomato's and seasoning and cook slowly.  Everyone who tries it, loves it. Hope you get to try it and hope you "Aloha" it too!  If "some like it hot", i sometimes add 1/4-1/2 tsp crushed red pepper flakes while I saute the garlic!

This recipe actually came from my high school girlfriend (so it has really stood the test of time!)
Mahalo to Mark Hohmann for sharing this recipe with us.

Easy Poke Fried Rice

Ingredients:

1 lb. of your favorite poke
2-3 cups cooked rice
1 tablespoon oil
shoyu, salt, dashi, oyster sauce, to taste
onions, egg are optional

Instructions:

Heat oil in wok or deep frying pan, if using onions, add onions to hot oil, then add poke...quick fry the poke or cook until well done... all to your preference. However, if you like your fish rare, pull fish out and set aside. Add rice into hot pan..add a little more oil then fry the rice, add shoyu, dash of dashi and salt to taste. If adding egg, move rice to one side of pan and add scrambled egg, cook until soft scrambled and mix into rice.Enjoy!

Aunty Bobbie's Pork and Watercress

Ingredients:

2 bunches watercress, chopped
2 trays chopped pork
1/2 clove garlic
Shoyu
2 tubs firm tofu

Instructions:

In a large pot, fry pork with garlic until cooked thoroughly. Put the chopped watercress into same pot with shoyu and water, let it cook for a half hour then add the tofu and let it simmer another 15 more minutes and serve with rice and enjoy!

Easy Sweet Sour Ribs

Ingredients:

2 bags spare ribs chunks
2 bottles Sweet Sour Ribs Sauce (Mid Pac is a good brand)
1 can pineapple juice or you can use 1 can pineapple chunks instead

Instructions:

Boil ribs for 1 hour in a pot of water then drain and fry ribs in the same pot with little oil for 10 minutes then add 2 bottles of sweet sour sauce and the cans pineapple. Let simmer for 25 minutes and serve over hot rice. Enjoy.

Beef Stir Fry

Ingredients:

2 trays chopped beef
1 green bell pepper
1 red bell pepper
1 tray cherry tomatoes
1 can sliced mushrooms (drained)
3 cloves garlic (sliced)
1 round onion
Shoyu to your taste

Instructions:

Fry chopped beef until half cooked then add all vegetables with shoyu and water and let simmer for 15-20 minutes. If too salty add a little bit more water. Enjoy!

Sausage and String Beans

Ingredients:

2 Portuguese sausage, sliced
2 bags string beans
shoyu, to your taste
1 onion

Instructions:

Cut and fry sausage, onion and string beans together along with shoyu and water to your taste and enjoy with rice and kim chee!

Tempura Ahi

Ingredients:

1 box tempura batter
2 tray ahi blocks, cubed
Garlic Salt and Black Pepper to your taste

Instructions:

Mix batter, including seasonings, into a bowl as directed or until your thickness is found, then add garlic salt and black pepper to your taste. Deep fry in hot oil and put on paper towels when down to drain any excess oil on fish.

Ono Fried Chicken

Ingredients:

1/3 cup flour
1 tsp paprika
5 lbs chicken
Vegetable oil
Salt and pepper to taste

Instructions:

Heat oil in large skillet. Combine all dry ingredients together and shake well. Place 2 to 3 pieces of clean and dried chicken in flour mixture and shake well before putting into hot grease. Cook on high heat for about 5 minutes then turn heat down and cover until chicken is done. When turning chicken over use tongs to keep the chicken juice inside. Do not puncture while cooking this keeps the chicken from getting dry. Repeat the above steps until all chicken is done, place cooked chicken in a warm oven wrapped in paper towel until all chicken is cooked for nice hot chicken.

Chili Mac Ono Loa

Ingredients:

1 pound ground beef
1 small onion, chopped
2 cups elbow macaroni (uncooked)
1 (15oz.) can tomato sauce
1 can diced tomatoes
2 cups water
1 to 2 tablespoons chili powder
Salt and pepper to taste
Shredded Cheese (optional)

Instructions:

Brown ground beef and onions in a large skillet drain. Add macaroni and tomato sauce, water and seasonings. Cover and let simmer. Stir occasionally to prevent sticking and add more water when necessary. Cook until macaroni is softened and serve with hot rice and sprinkle cheese on top. Enjoy!

Baked Dipped Chicken

Ingredients:

1 - 5 pound bag chicken breast filets
2 envelopes Lipton onion soup mix
1 ½ cups garlic/herb flavor bread crumbs
4 eggs (beaten)
½ sheet wax paper

Instructions:

Clean and pat dry all your chicken breast and set aside in a bowl. Now your going to mix the Lipton onion soup mix with the bread crumbs in a gallon Ziploc bag and mix well, pour half the bag onto the wax paper and dip the chicken in the egg and roll in the mixture and place in a un-greased cookie sheet and bake at 375 degrees for 40-45 minutes or until center is white in color. Enjoy!

Spam and Cabbage

Ingredients:

1 head cabbage
2 cans spam (cubed)
1 yellow onion (cubed)
4 garlic (sliced)
Water
Shoyu to taste

Instructions:

Boil cut cabbage in a pot for 10 minutes with 2 ½ cups water and then fry onions and garlic in a separate pan for 5 minutes then add into the cabbage and water, then fry spam for another 5 minutes and add to cabbage. Now your going to add shoyu inside until your taste then let cook for another 25 minutes and serve with rice and enjoy.

Easy Beef Stroganoff

Ingredients:

1 pound hamburger
1 package of fresh white button mushroom (sliced)
8 oz whole wheat extra wide noodles
1/2 cup light sour cream
1 tsp dried parsley
1/2 tsp garlic powder
1/4 tsp paprika
1 can cream of mushroom soup

Instructions:

Brown the hamburger and drain, add can of mushroom soup and 1 can full of water back to the skillet. Mix well add hamburger back to skillet, add mushrooms and spices. Bring to low boil and simmer on medium low until liquid is reduced by half. Meanwhile, cook noodles to just before al dente (approx. 8 minutes) Add sour cream. Mix well. Add noodles and stir well, coating with the sauce and letting them rest for a few minutes as the sauce is absorbed. Enjoy.

Fast and Ono Chicken

Ingredients:

3 pounds boneless, skinless chicken pieces
3 tablespoons flour
1/4 cup salad oil
2 cloves garlic, crushed
3/4 cup chopped green onions
1/3 cup chopped Chinese parsley (cilantro)
1 tablespoon sugar
1/3 cup oyster sauce
1/3 cup water
1/4 teaspoon pepper

Instructions:

Cut chicken into bite-sized pieces. Coat with flour; let stand for 10 minutes. In wok or skillet, heat oil and garlic until oil is sizzling. Add chicken and stir-fry until browned. Lower heat and add remaining ingredients. Garnish with additional Chinese parsley. Enjoy with noodles, pasta or rice. Ono!

Chicken Enchiladas Casserole

Ingredients:

4 chicken breasts, cooked and shredded
12 corn tortillas    
1 can cream of mushroom soup    
1 can green chili enchilada sauce    
2 cups shredded cheddar cheese

Instructions:

Heat together cream of mushroom soup, cream of chicken soup, and enchilada sauce. Add chicken. Spray a 9X13" pan with cooking spray. Place 6 tortillas in pan. Add 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.

Easy Hamburger Steak and Gravy

Ingredients:

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 or water (using the cream of mushroom can)

Instructions:

Turn the stove on with a big pan to medium heat. Put the beef in a bowl. Next tear the fresh bread in the bowl. Then crack the egg inside. Add salt and pepper.  Mix well, then to make the patties, scoop a palm full of burger, shape it into a ball, smash it down with your palm to make it a patty size. When you have your pan filled up your pan and your patties are cooking, you can mix the cream of mushroom soup with milk or water, in a separate bowl. Then add to the pan with the finished patties and let cook together. Enjoy!

Sweet Sour Spareribs

Ingredients:

5 pounds spareribs
2 tablespoons shoyu
1/4 cup flour
1/4 cup vegetable oil
2 cloves garlic, crushed
2 small pieces ginger root, crushed
2/3 cup apple cider vinegar
1 1/2 cups water
1 cup brown sugar
2 teaspoons salt

Instructions:

Cut spareribs into 1 1/2-inch pieces. Sprinkle shoyu and flour over spareribs; mix gently. In a large saucepan, heat oil. Brown spareribs with garlic and ginger; drain fat. Then add the remaining ingredients and simmer 55 minutes to 1 hour. Enjoy with rice or noodles. ONO!

Fried Taro

Ingredients:

Kalo
Water
Butter
Pepper
Salt

Instructions:

Boil the kalo until you can pierce it with a fork. Peel off the `ili (skin), being careful to keep the flesh clean. Using a sharp knife which has been whetted, slice the corm into 1/2 inch thick rounds. Sprinkle with ground black pepper and a little salt. Fry in butter until a crispy shell forms on the outside, and the inside is tender.

Soda Chicken

Ingredients:

1 can (12 ounces) Coke
2 cups ketchup
3 to 4 cloves garlic, minced
1 tablespoon mustard powder
1/2 yellow onion, chopped
5 pounds chicken pieces

Instructions:

In a large sauce-pot, combine soda, ketchup, garlic, mustard powder, and onion. Add chicken. Cover pot and bring to boil; reduce heat and simmer for about 40 minutes or until chicken is tender, stirring occasionally. Also, instead of chicken, you can use this recipe with ribs or any of your favorite bbq meats. Enjoy!

Easy & Ono Fish Sticks

Ingredients:

Mahi or Salmon filets, sliced into 4-6" long strips about 3/4" to 1" diameter
Egg
Flour
Panko
Salt & pepper
Oil

Dipping Sauce:
1/4 C Sweet & spicy chili sauce
1/2 C Mayonaise (Best Foods)

Instructions:




Sprinkle fillets with salt & pepper. Prepare three dishes: 1 with flour for dredging fish, 1 with scrambled eggs (egg wash) and 1 with Panko. Dredge fish sticks in flour, roll in egg wash. Roll in Panko till covered. Deep fry till golden brown.

Mix all of the sauce ingredients together and place in serving dish.

Steak Ono Loa

Ingredients:

4 pounds beef sirloin steaks
1 cup beer

Dry rub:
1 tablespoon brown sugar, packed
1 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Instructions:

Place steaks in a shallow pan; pour beer over steaks and marinate for 1 hour in the refrigerator. Remove steaks from beer; pat dry with paper towels. In a small bowl, combine dry rub ingredients and rub over the steaks. Let steaks rest in refrigerator for at least 20 minutes or overnight. Grill or broil steaks to desired done-ness. ENJOY!!!

Pork with Won Buk Cabbage

Ingredients:

1 lb. Pork, cut into bite size pieces
1/4 tsp.  Ginger
a dash of Pepper
3 strips Bacon, chopped
1/2 Cup Water
1 bunch Won Buk Cabbage
1/4 tsp.  Oyster Sauce
shoyu to taste

Instructions:

Brown pork in a big pot add ginger, pepper. Clear a space in the middle of the pork and add bacon. Cook till bacon is slightly crispy and add water. Cut won buk cabbage in bite size pieces, separate the hard (bone) part of the Cabbage from the leafy part. Add the hard part of the cabbage to the pot first, then place the leafy part on top. Cover the pot for a few minutes and simmer till the leafy part is soft. Add oyster sauce and shoyu. Stir, cook for a few more minutes. Best served over white rice! SO ONO!!!

Miso Chicken

Ingredients:

2 pounds boneless skinless chicken, cut into bite-size pieces
1 tablespoon vegetable oil
Minced garlic, to taste
Minced ginger, to taste
1/4 cup sugar
1/2 cup miso (Japanese fermented soybean paste)
1/4 cup sake (Japanese rice wine)
1/4 cup mirin (Japanese sweet rice wine)
1 can (14 1/2 ounces) chicken broth

Instructions:

In a large pot or wok, brown chicken in oil. Add garlic and ginger, sauté until tender. Add remaining ingredients; simmer until liquid is reduced almost evaporated, stirring every so often, until chicken is cooked thoroughly. Enjoy with fresh hot rice and kim chee!

Coconut Chicken

Ingredients:

6-8 boneless chicken thighs
2 cups plain bread crumbs
2 cups sweetened coconut flakes
1 cup canola oil

Instructions:

Preheat oven to 350 degrees. Mix together bread crumbs and coconut. Rinse chicken. Dip each chicken piece in mixture, then place in baking pan, skin side up. Drizzle canola oil over the top of the chicken. Bake for an hour or until well cooked. enjoy with a fresh green salad. ONO!

Furikake Chicken

(Mahalo Cooking Hawaiian Style.com)

Ingredients:

3 Lbs. Chicken thighs deboned and cut into quarters
2 cups flour
4 eggs with 2 tablespoons milk, whisked
2 cups shoyu
1 cup white sugar
1 cup brown sugar
1 bottle furikake (nori kome)
Oil for deep frying

Instructions:

Once chicken is cut into pieces, put into a bowl and add 2 teaspoons of salt, 2 tablespoons of furikake and pepper to taste. Mix well. In a separate bowl, combine the shoyu and both sugars, mix until sugar dissolves and set aside. Now fry chicken in batches: Dredge chicken pieces in flour, then egg, then sprinkle furikake, then dredge in flour again. Deep fry until golden brown and crispy. Allow chicken pieces to cool for 5 minutes. Dip crispy pieces quickly into soy sauce mixture and sprinkle with furikake.

Shoyu Pork

Ingredients:

2 lb belly pork, including ribs and skin
1 clove garlic, crushed
2-inch piece ginger root, crushed
1/4 cup soy sauce
2 tablespoons sugar
Dash of salt

Instructions:

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 soy sauce, 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.

Pork Tofu

Ingredients:

1&1/2 pound Ground pork
1 container firm Tofu (sliced into cubes)
1 package Chop suey mix
1 package Bean sprouts
1 tsp Chili/garlic paste
Pepper
Garlic powder
Onion powder
1 Tbsp Sesame seed oil
2 cloves Garlic, chopped
1 Tbsp Oyster sauce

Instructions:

Saute garlic, oyster sauce and chili garlic paste in sesame oil. Add pork. Season with pepper, garlic powder and onion powder and cook until the pork is all brown. Fold in the tofu, chop suey mix and bean sprouts. Enjoy with fresh cooked rice.

Yummy Baked Beans

Ingredients:

2 cans Pork and Beans
1 package mild Portuguese sausage or hotdogs (cut to bite size)
1 box brown sugar
1 Round onion (diced)
1 lb smoked Bacon, diced
2 cups Ketchup

Instructions:

Cook Portuguese sausage or hotdogs in a frying pan. In a different pan, brown the bacon and drain fat, add the diced onions and saute until translucent, add pork and beans, brown sugar along with the ketchup. Cover and simmer, being sure to constantly stir . Enjoy with your choice of meat and mac/potato salad. Ono!

Lazy Day Steak

Ingredients:

2 pounds chuck steak, chopped
1 envelope onion soup mix
1 can beer
3-4 each medium potatoes and carrots, chopped into bite size peices

Instructions:
Combine all ingredients in baking dish. Cover and bake for 3 hours at 300 degrees or until tender and the gravy is rich. Enjoy with a green salad. ONO!!!

Easy and Ono Pulehu Ribs

Ingredients:

5 pounds beef back ribs
2 tablespoons Hawaiian salt
2 tablespoon minced garlic
1 teaspoon paprika

Instructions:

Score the ribs. Combine remaining ingredients; rub into and all over the meat. Let stand 1 hour. Place meat on rack of broiler pan or barbeque grill and broil 2 inches from heat for 7 to 10 minutes. Turn and grill or broil 5 more minutes or until done. ENJOY!

Easy Baked Spaghetti

Ingredients:

1 pound lean ground beef
16 ounces Spaghetti Sauce
1 box spaghetti noodles
1 cup shredded mild Cheddar cheese

Instructions:

Preheat oven to 350 degrees. In large skillet, cook hamburger until brown. Mix pasta sauce into skillet. Reduce heat and simmer. Meanwhile, bring a large pot of lightly salted water to a boil. Mix in pasta and cook for 8 to 10 minutes or until al dente; drain. Mix together spaghetti and meat mixture, pour into 9x13 pan. Top with cheese and bake for 30 minutes, or until heated through and cheese is bubbly.

Local Beef Stew

Ingredients:

3 lb chuck roast, cut into 1 1/2-inch cubes
1 onion, chopped
8 to 9 cloves garlic, crushed
Water
1 tablespoon Hawaiian salt
1/2 tablespoon shoyu
5 lb potatoes, cut into 1 1/2-inch cubes
Salt and pepper to taste

Instructions:

In a large stockpot, add beef, 1/2 of the onion, and 6 cloves of the garlic. Add enough water to cover ingredients. Cover and bring to a boil; reduce heat and simmer for 20 minutes or until the beef is tender. Drain and rinse beef. Return beef to the stockpot and add enough water to cover. Add Hawaiian salt, shoyu, remaining garlic, remaining onion, and the potatoes. Bring to a boil, reduce heat; cover and simmer for 20 to 30 minutes or until potatoes are tender. Season with salt and pepper.

Fried Li Hing Chicken

Ingredients:

5 lbs Chicken thigh, washed, dried, deboned, sliced
1-2 cups milk (do 1 cup at a time so you don't waste)
2 C Flour
1/3 C Li Hing Mui Powder
1 cup vegetable oil

Instructions:

Combine flour and li hing mui powder. Dip chicken in milk, then place chicken in dry mixture, do both sides. Pan fry in oil using medium heat. Drain on paper towels. Ono!

Pork And Green Beans

Ingredients:

2 lbs of pork (shoulder or belly), sliced thinly then cut into strips
1/4 c. of teriyaki sauce
1 tsp. of minced or grated ginger
1 large onion (or 2 to 3 shallots), peeled, halved and thinly sliced
1 large bunch green beans, trimmed and thinly sliced diagonally
3 Tbsp of cooking oil

Instructions:

First, marinate the pork in the teriyaki sauce and ginger, for an hour or two. Heat the cooking oil in a wok or frying pan. Drain the pork (saving the sauce) and saute until the meat changes color. Add the rest of the ingredients and pour in the rest of the leftover sauce. Cook over high heat, stirring often, until the mixture is quite dry — the vegetables should be cooked by that time. Serve your pork and green beans hot and over rice.

Soda Chicken

Ingredients:

1 can (12 ounces) Coke, Pepsi or Dr. Pepper
2 cups ketchup
3 to 4 cloves garlic, minced
1 tablespoon mustard powder
1/2 yellow onion, chopped
5 pounds chicken pieces

Instructions:

In a large sauce-pot, combine all the ingredients with the chicken going in last. Cover pot and bring to boil; reduce heat and simmer for about 40 minutes or until chicken is tender, stirring occasionally. Easy & ONO!

Beach Soup

Ingredients:

2 cans Spam, cut into bite size pieces
2 cans Tomato sauce
2 cans Kidney Beans
1 onion, chopped
1 carrot, cut onto bite size pieces
2 potato, cut onto bite size pieces
1 can sweet corn
3 cans of water

Instructions:

Brown the Spam and onions. Add to remaining ingredients and cook 20-30 minutes. Enjoy over rice. ONO!

Kaniela’s Maui Style Banana Bread (Mahalo Kaniela!)

Makes 2 large loaves

Ingredients:

1/2 pound (2 sticks) unsalted butter warmed to liquid.
1/2 cup dark molasses
4 large /jumbo eggs
6 medium very ripe bananas, peeled and mashed
1 cup all-purpose flour  + 1-1/2 cup whole wheat flour (total 2-1/2)
1-3/4 cups sugar (1-1/2 White + 1/4  Brown)          
2 teaspoons baking soda
1 teaspoon fine sea salt
½ cup chopped walnuts

Instructions:

1.  Preheat the oven to 350 F.  Grease two 9-inch loaf pans.
2.  Combine the butter, eggs and molasses in a stand mixer, blend until mixed. Then blend in mashed bananas.                                                                                                             
3.  Sift together the flour and baking soda into a bowl, add salt and sugar. Mix and then incorporate into the banana mixture, mix until smooth.  Mix in the nuts (if desired). Divide the batter into the two prepared (Pam Baking Spray) pans and bake for 50 to 60 minutes or until wooden skewer inserted into center comes out clean.   
4.  Place on wire rack and allow to cool in the pan until can be handled by hand. Then de-pan and allow to finish cooling on the rack. Keeps well bagged in the refrigerator.

Pastele Stew

Ingredients:

2 lb Pork, cut into bite sizes
cooking oil
4 cloves Garlic
1 small chopped Onion
2 cans Tomato sauce
2 cans (same can) water
Salt and pepper
4 Pasteles
2 Potatoes, cut into bite size pieces
1-2 Carrots, cut into stew sizes

Instructions:

Brown pork in hot oil, add onions and garlic. When browned add tomato sauce and water. Simmer for about 35 minutes. Add the potatoes and carrots, cooking until fork tender. Add salt and pepper, then add pasteles, breaking up as you add. The pasteles will thicken the stew. Enjoy with rice and potato/mac salad. WINNAHZ!

Huli Huli Chicken

Ingredients:

3 chickens, split in half or 5 lbs of chicken

1/3 cup ketchup
1/3 cup soy sauce
1/4 cup brown sugar
1/4 cup honey
1/4 cup sherry
1 Tbsp. sesame oil
2 pieces ginger root, crushed
3 cloves garlic, crushed
Worcestershire sauce to taste
Red pepper flakes to taste

Instructions:
 

Combine all ingredients then marinate your chicken for at least a half-hour to overnight. Brush the chicken with the remaining marinade while cooking over a grill. And don't forget to huli or turn the chicken until cooked thoroughly. Enjoy! (This recipe is dedicated to the Manchester 'ohana)

Easy Pork Chops

Ingredients:

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 oz. each) diced tomatoes

1 cup chicken broth
1 Tbsp. thyme

1 tsp. chili pepper flakes

Instructions:

Season the pork chops with salt and pepper. In a large skillet or Dutch oven, brown the pork chops on both sides; drain excess fat. Add remaining ingredients to the pork chops; cover and simmer until chops are tender, which should be about one hour. Enjoy!

Beef Casserole Ono Loa

Ingredients:

2 Tbsp cooking oil
1 onion, chopped
1 pound ground beef
1 (19 oz) can kidney beans with liquid
1 (19 oz) can pineapple chunks with juice
1 cup ketchup
1/2 cup brown sugar
1 Tbsp cornstarch
2 tsp ground mustard
1 tsp salt

Instructions:

Preheat oven to 350 degrees. Heat the oil in a frying pan over medium heat; cook the onion in the hot oil until softened for about 5 minutes. Crumble the ground beef into the pan and cook and stir until completely browned, 5 to 7 minutes. Drain. In a large bowl, stir together the kidney beans with liquid, pineapple with juice, ketchup, brown sugar, cornstarch, mustard, and salt. Add the ground beef and onions to the mixture and combine well. Pour into a large casserole dish or baking pan. Bake in the preheated oven until completely heated through, about 45 minutes. Ono with rice or sweet bread!

Pork and Squash

Ingredients:

2 lbs fresh pork chops, sliced thin 
1 2lb small Chinese long squash, peeled, cut lengthwise, then cut into 1/4" slices
1/2 round yellow union, 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
3Tbsp fish sauce (patis)
fresh cracked black pepper to taste
1 Tbsp white vinegar
fresh cold water
oil for frying

Instructions:

Heat a 6qt pot with cover. Add 2Tbsp oil and heat til smoking. Add pork and stir fry. Brown and cook pork well done about 10-15 minutes on high heat. Season with pepper and bay leaf 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 till meat is tender. Add fish sauce and white vinegar to soup. Add squash to pot and cover. Cook till squash is soft. Add more pepper and patis to adjust to your taste. Serve with rice.

Kalua Pork and Cabbage

Ingredients:

1 container Kalua Pork
1 medium onion, chopped
1/2 head cabbage, cored and sliced
Shoyu, to taste
Pepper to taste

Instructions:

In a medium pot, heat pork. When the pork is able to shred apart, add onions and cabbage. Add shoyu and pepper to taste. Enjoy with rice. Simple and ono!

Ono Sirloin Steak

Ingredients:

4 pounds beef sirloin steaks
1 cup beer
1 tablespoon brown sugar, packed
1 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Instructions:

Place steaks in a pan; pour beer over steaks and marinate for 1 hour in the refrigerator. Remove steaks from beer; pat dry with paper towels. In a small bowl, combine all of the dry ingredients and rub over the steaks. Let steaks rest in refrigerator for at least 20 minutes or overnight. Grill or broil steaks to desired doneness. Enjoy!

Short Rib Stew

Ingredients:

3-4 lbs Short ribs
Rock salt
Pepper
1 Bay leaf
1 can Tomato sauce
2 medium Tomatos
2 stalks Celery, chopped
3 potatos, sectioned
3 cloves Garlic, chopped well
1 medium onion, sliced
water
Vegetable oil

Instructions:

Season short ribs with salt and pepper. Let sit for at least 1/2 hour. Brown short ribs in large pot with a tablespoon of oil. When browned, cover meat with water and let boil. When boiling, add onion and garlic and boil for 1/2 hour. Then, add tomato, celery, and onion and boil for another 15 minutes. Add potato, bay leaf and tomato sauce and simmer until potates are soft. When done, skim fat from surface. Enjoy over rice. ONO!!

Crescent Tacos

Ingredients:
1 pound ground beef or turkey
1 can (8 ounces) tomato sauce
1/3 cup water
1 package (1 1/4 ounces) taco seasoning mix
2 cans (8 ounces each) refrigerated crescent dinner rolls
1 package (4 ounces) shredded cheddar cheese

Instructions:

Preheat oven to 425 degrees. Grease a 9 x 13-inch pan. In a skillet, brown ground beef; drain excess fat. Stir in tomato sauce, water, and taco seasoning mix; simmer. Divide dough from each can into 4 rectangles. Lay 4 rectangles cross-wise in pan; stretch and press to cover bottom of pan. Spoon meat mixture over dough; sprinkle with cheese. Lay remaining dough on cheese. Bake for 15 minutes or until browned. Enjoy!

Ono Fried Chicken

Ingredients:

3 lbs chicken parts
1 Tbsp Hawaiian salt
1 egg, beaten
1/2 tsp. salt
oil for frying, enough for 1 inch deep

Flour mixture:
2 C cornstarch
1/2 C flour
1 Tbsp garlic salt
1 tsp pepper

Instructions:

Rub the Hawaiian salt all over the  chicken and let sit, covered, for about 30 minutes. In a large frying pan, heat oil to medium heat. Combine the flour mixture in a zip-lock bag. In a medium bowl, mix egg and the half a teaspoon of salt together. Dip chicken in the egg then place in the flour mixture and shake until well coated. Place skin side down in the frying pan. Fry until cooked all the way through. Drain on paper towel. Enjoy!

Hamburger and Macaroni

Ingredients:

1 lb macaroni
1 lb hamburger
1 onion, chopped fine
1 Tbsp Worcestershire sauce
salt, to taste
1 can tomato soup
1 pkg shredded cheese
1 small bottle ketchup

Instructions:

Boil macaroni until cooked. In a medium to large pot, fry hamburger with onions. Add the tomato soup and 1/2 bag of shredded cheese, salt and cooked macaroni. Mix well and add ketchup. Pour into a baking pan and sprinkle the rest of the cheese on top. Bake at 350 degrees for about 20 minutes. Enjoy!

Teriyaki Burger

Ingredients:

1&1/2 lbs ground beef
1 small onion, chopped
1 egg
1/4 C shoyu
1/4 C sugar
2 cloves garlic, minced
1/2 tsp fresh ginger, minced
2 stalks green onion, chopped
1Tbsp sesame oil

Instructions:

Combine all the ingredients in a medium size bowl. Form into patties. Your choice of frying, grilling or broiling til done. Enjoy with rice or as a burger. ONO!

Mushroom Pork Chops

Ingredients:

6 pork chops
oil
pepper and garlic salt to taste
1 (10-3/4oz) can cream of mushroom soup
1-1/2 C milk

Instructions:

Pre-heat oven to 350 degrees. Season pork chops with garlic salt and pepper. Heat oil and brown chops. When browned, place the pork chops in a heavy duty foiled 9x13 inch baking pan. Combine the soup with the milk then pour over pork chops. Place in oven and bake for 1 hour. Enjoy with mashed potatoes or rice with corn. Ono!