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!