Friday, November 30, 2012

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!

Wednesday, November 28, 2012

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!

Tuesday, November 27, 2012

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!

Wednesday, November 21, 2012

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

Tuesday, November 20, 2012

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!)

Friday, November 16, 2012

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!

Thursday, November 15, 2012

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!)

Wednesday, November 14, 2012

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!!!

Monday, November 12, 2012

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!

Friday, November 9, 2012

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!

Thursday, November 8, 2012

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!

Wednesday, November 7, 2012

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.

Tuesday, November 6, 2012

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!

Monday, November 5, 2012

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!)

Friday, November 2, 2012

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.)

Thursday, November 1, 2012

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!