Monday, December 23, 2013

Various Recipes (December 2013)

Kalbi Short Ribs

Ingredients:

3 lbs short ribs, buffterfly cut
4 Tbsp brown sugar
7 Tbsp shoyu
2 stalks green onions, minced
2-3 cloves garlic, minced
1 tsp. ginger, minced
1-2 Tbsp sesame seeds
2-3 Tbsp. sesame oil

Instructions:

Pat brown sugar on the ribs and let marinade for 1 to 2 hours. In a bowl, mix the rest of the ingredients except the sesame oil. Place the sugared ribs into the sauce and let stand for about 30 minutes to an hour. Add the sesame oil to the batch then grill or broil. Enjoy!


T’s So Easy and Ono Chicken Canton Noodle Stir fry

Ingredients:

4 slabs chicken breast meat, cubed
½ head cabbage, shredded
1 large carrot, shredded...
1 medium onion, cubed
4 garlic cloves, diced
2 bags canton noodles
½ can chicken broth
½ cup soy sauce
½ tsp. black pepper
2 stalks green onion, chopped

Instructions:

Heat a large wok with 2-3 tbsp. vegetable oil and fry your chicken for a few minutes then add in your onion and garlic and let it cook together for at least 3-4 minutes before you add in your cabbage, carrots and soy sauce. Let all these ingredients cook together until cabbage is tender.

While you’re waiting you’re going to heat ½ can of chicken broth in your microwave for 2 minutes then set on side, now add in your dry canton noodles into your chicken/cabbage mixture and pour in your chicken broth and green onions then lower down your heat and keep stirring until noodles is at your desired softness.
Enjoy!!


Hamburger Pie With cheese

Ingredients:

1 lb lean ground beef
1 large onion (chopped)
1/2 teaspoon of salt
1/2 teaspoon of garlic powder
a dash of Worcestershire sauce
1 cup of shredded cheese
1 cup of milk
1/2 cup of Original Bisquik mix
2 eggs

Instructions:

Heat oven to 400 degrees. Spray a 9 inch pie plate with non-stick cooking spray. Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.

4 Stir in salt, garlic powder and Worcestershire sauce and then spread in pie plate.

5 Next, sprinkle the shredded cheese on top of the beef.

6 In a small bowl, whisk together the milk, eggs and Bisquik. Make sure you try to get as many lumps out as you can. Pour over meat mixture.

7 Bake in oven for 25 minutes or until a knife comes out clean.

Banana Guava Pie

Ingredients:

1 1/2 cups sliced bananas
1 1/4 cups guava nectar
1/2 cup sugar
1 tablespoon lemon juice
1/4 teaspoon salt
3 tablespoons cornstarch
3 tablespoons cold water
1 baked pie shell

Instructions:

Combine guava nectar, lemon juice, sugar and salt. Bring to boil over low heat. Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear. Cool. Combine with bananas and pour into baked pie shell. Serve with whipped cream. YUM!

Corn Flake Cookies

Ingredients:

3 blocks Butter
1 block Margarine
1 1/2 C Sugar
2 tsp Vanilla
4 C Flour
2 tsp Baking soda
2 C Crushed cornflakes

Instructions:

Cream butter, margarine and sugar well. Add vanilla. Stir in flour and baking soda. Fold in crushed cornflakes. Roll into balls, place on cookie sheet and flatten with bottom of glass or palm of your hand. Bake 12 - 15 minutes a preheated 350 degree oven. Bake until light brown. DO NOT OVER BAKE!

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 that's 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!

Pumpkin Haupia Pie

Ingredients:

1 can (1 lb) pumpkin
2 eggs, slightly beaten
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 can (13 oz) evaporated milk
1 1/2 cups shredded coconut
9-inch unbaked pie shell
1 pkg (2 1/2 oz) haupia pudding mix
1 cup heavy cream, whipped and sweetened

Instructions:

Preheat oven to 425 degrees. In a large bowl, combine pumpkin and eggs. Add sugar, salt, and spices. Stir in milk and 1 cup of the shredded coconut. Pour into pie shell. Bake for 15 minutes; then lower heat to 350 degrees and bake about 40 to 45 more minutes or until filling is set. Cool. Prepare haupia pudding mix according to package directions. Cool slightly, then pour over pie. Chill until haupia is firm. Just before serving, spread whipped cream over pie. Sprinkle with the remaining 1/2 cup coconut. ENJOY!


Kim Chee Roast Pork Soup

Ingredients:

1 pound Chinese-style roast pork, thinly sliced
1 cup won bok kim chee
2 can (14 1/2 ounces) chicken broth
1 cup water
2 1-inch piece fresh ginger root, crushed
1 block of tofu, cubed

Instructions:

In a large saucepan, fry roast pork, add the kim chee and fry together. Add remaining ingredients; boil until soup is hot. Enjoy!


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!


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!)


Ground Pork and Green Beans

Ingredients:

1 ½ Lbs. of Green beans, rinsed well and sliced about 1 inch long
1 Lb. Ground Pork or you can also use ground beef, turkey and chicken
1 Small tomato sliced in small wedges
1 Small onion cut in half and sliced crosswise
4 Cloves of garlic peeled and smashed
1 Tbs. of Patis (fish sauce)
4 Tbs. of shoyu
Salt and Pepper
Oil

Instructions:

Heat and coat wok with a tablespoon of oil. Then, cook the meat and add the garlic. Let it cook for 2 minutes while stirring. Add the tomato and onion slices, stir, and then add the patis. Cover and cook it for 2 minutes. Add shoyu, green beans, and black pepper. Stir, cover, and let simmer for 6 minutes on medium low heat. Remove cover and stir. Add salt and pepper if needed, then replace cover, and cook for 6 more minutes or until the beans are tender. Enjoy with rice. ONO!


Baked Chow Mein

Ingredients:

1/3 C Shoyu
1/3 C Oyster sauce
1/3 C Oil (half vegetable, half sesame oil)
1-2 Tbsp Sugar
2 packages Chop suey mix (if not available, use bean sprouts and Chinese greens)
Green onions, chopped
Carrots and string beans, cut in slivers
1/2 lb Charsiu, slivered or shredded chicken
3 lbs Chow mein
Chinese parsley (Cilantro)

Instructions: 

Mix everything but the charsiu. Sprinkle charsiu or chicken on top and cover with foil. Bake 1/2 hour at 375 degrees. Garnish with sprigs of parsley.


Banana Cream Squares

Ingredients:

2-3 ripe Bananas, sliced
Cool Whip topping

2 blocks Butter
2 Tbsp Sugar
2 C Flour    

1 box Chocolate pudding
1 box Banana pudding
3 C Milk
1 8 oz Cream cheese

Instructions:

Crust:
Mix together and press into 9x13 pan and bake at 325 degrees for about 30 minutes. Cool. Place 2 layers of sliced bananas on crust.

Filling:
Cream ingredients, beat until thick. Spread filling over bananas. Top with cool whip and refrigerate.


Cocoa Mochi

Ingredients:

1 lb box Mochiko (sweet rice flour)
1 3/4 C White sugar
3 Tbsp Cocoa powder
1 Tbsp Baking soda
2 Beaten eggs
12 oz can Evaporated milk
1 can Coconut milk
1 tsp Vanilla
1/4 C Melted butter

Instructions:

Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. Sift mochiko, sugar, cocoa and baking soda in a large mixing bowl. Add egg, milk, butter and vanilla. Mix until batter is smooth. Pour batter into prepared baking pan. Bake for 1 hour and 10 minutes. Cool completely and cut with a plastic knife. Enjoy!


Chicken Long Rice

Ingredients:

1 whole Chicken, cut into pieces
4-5 bundles Long rice
2 cloves Garlic, finely chopped
2-3 Tbps Ginger root, finely chopped (to taste)
shoyu (to taste)
C dry Shiitake mushrooms, sliced
1 can Chicken broth (14.5oz)

Instructions:

Put chicken parts in a 16-quart stockpot. Fill with water; make certain the water covers 2-3 inches over the chicken parts. Add chopped garlic and ginger. Add soy sauce to taste. Boil chicken until tender. While the chicken is preparing to boil, add the Long Rice and Shiitake mushrooms to water and soak until soft. When chicken is done, add chicken broth to the pot, then lower heat to simmer. Drain all but 1-cup water from the long rice. Shiitake mushroom soak. Add long rice/Shiitake mushrooms/water to the chicken and simmer for 15-20 minutes stirring occasionally. Add more soy sauce if needed. Serve over hot rice.


Pork Vinha Dalhos

Ingredients:

5 lbs Pork butt
1 C apple Cider vinegar
4 Potatoes cut into chunks
1 bottle Pickled onions
2 packages NOH Vinha Dahlos mix
5 cloves Garlic, chopped fine
Brown in bag

Instructions:

Put garlic, potatoes on bottom of brown in bag. Place pork butt on top of the potatoes. Pour entire bottle of picked onions on top. Mix the two packages of NOH Vinha Dalhos with the 1 cup of apple cider vinegar and pour over contents in bag. Put seal brown in bag in a pan. Pour water in the pan 1/2 way up the brown in bag. Cook at 350 degrees for 4 hours. My all time favorite! ENJOY!!!


Kalua Turkey

Ingredients:

1 16-20 lb turkey, cleaned
1 bottle     liquid smoke, mesquite
2 Hawaiian salt, handfuls (or sea salt)
3 Tbsp     black pepper
8 medium ti leaves (or banana leafs)
1 stick    
1 stick butter, melted

Instructions:

Remove neck and organs from turkey cavity. Rinse well and pat with paper towel. Melt 1 stick of butter and add liquid smoke. Pour some inside turkey cavities and the rest all over outside of turkey. Use 2 handfuls of Hawaiian Salt(or sea salt) and 3 T of black pepper and mix together. Season inside and outside of turkey well with mix.

In a large roasting pan, take a 3-4 ft section of aluminum foil and lay in pan lengthwise. Take another 3-4 section and lay in opposite direction (see pic). Take 4-5 of Ti Leafs that have been washed and lay in bottom of roasting pan. Insert turkey into pan. Lay remaining Ti Leafs on top of turkey

Take lengthwise ends of tinfoil to meet together and roll downwards toward the turkey. Now take other two ends of tinfoil and do same

Preheat oven to 350 degrees. When heated, place turkey in oven. Cook for 2 hours at 350 degrees, then turn oven down to 250 degrees for the remaining 4 hours. Remove Turkey. Remove aluminum foil and allow steam to release. Remove Ti leafs.
Take 2 large bowls and start to shred meat from Turkey with Forks. Use one bowl for bones and other for shredded meat. Pour pan juices in a gravy bowl.


Glazed Ham

Ingredients:

1 spiral-sliced half ham
1 20-ounce can pineapple slices, juice reserved
15 whole cloves
3/4 cup packed light brown sugar
2 tablespoons yellow mustard

Instructions:

Preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time. Decoratively arrange the pineapple slices on top of the ham, securing them with whole cloves, if using, or toothpicks. In a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze. Spoon the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven, transfer to a cutting board and carve. Carve and enjoy!


Crockpot Pot Roast

Ingredients:

2 pound chuck or pot roast
1 package of onion soup mix
2 potatoes
2 carrots
1 onion
1 can beef broth
1 can cream of mushroom soup

Instructions:

Put the pot roast into crock-pot. You can brown it ahead of time if you prefer. Sprinkle the onion soup mix over the pot roast. Add vegetables into crock-pot 1-2 cans of beef broth. Cook for 6-8 hours on low, and the pot roast and veggies should come out perfectly cooked. If you want to make gravy from the broth that’s left over, you can whisk in a tablespoon or two of flour or cornstarch and allow it to cook a bit longer in the slow cooker.


24-Hour Salad

Ingredients:

1 large head cauliflower, cut into bite-sized pieces
1 1/2 cups mayonnaise
1 to 2 packets (0.7 oz size) Italian salad dressing mix
20 oz frozen edamame
2 heads romaine lettuce, torn into bite-sized pieces
1 lb bacon, diced
5 to 8 oz fresh Parmesan cheese, grated

Instructions:

In a large bowl or plastic bag, combine cauliflower, mayonnaise, salad dressing mix, and edamame; toss well. Refrigerate for 24 hours.  Fry bacon until crisp; drain well.  Before serving, combine cauliflower mixture with lettuce.  Top with bacon and cheese. Healthy & ono!

Okinawan Pork

Ingredients:

6 pounds pork butt (trim fat and cut into thirds)
1 cup soy sauce
2 cups water
1 Tbsp miso (Japanese fermented soy bean paste)
3/4 cup sugar
2 Tbsps sake (Japanese rice wine)
1Tbsp minced ginger
1Tbsp minced garlic

Instructions:

In a large pot, bring to a boil the soy sauce, water, miso, sugar, and sake until sugar and miso dissolve. Add the ginger and the garlic; cook for 5 minutes. Add pork butt, cook on high heat until sauce boils. Lower heat to medium, cover and simmer for 2 hours. Remove from sauce, slice and serve


Mac-Potato Salad

Ingredients:

1 package large shell Macaroni
4 Potatoes, washed & diced, skin on
12-14 Imitation crab sticks OR
2 cans tuna
8 Eggs
Best Foods Mayo
Salt
Pepper
Paprika

Instructions:

Cook macaroni, potato pieces, and eggs all together in large pot of boiling water. Bring to a boil, turn off heat, & let sit for 10-12 minutes until macaroni & potatoes are al dente. Drain. Remove eggs and run cool water over them. Refrigerate mac/potato & eggs 3-4 hours or overnight is best. Dice 6 eggs, unwrap crab sticks cut into 1/2" lengths, add to mac. Add mayo until desired consistency. Season to taste with salt & pepper. Sprinkle with paprika. Enjoy!


Pumpkin Roll

Ingredients:

3 eggs, beaten
1 cup sugar
2/3 cup canned pumpkin
3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 pkg (8 oz) cream cheese
2 tablespoons butter, softened
1 teaspoon vanilla
1 cup sifted powdered sugar

Instructions:

Preheat oven to 350 degrees. Line a 15 x 10-inch pan with waxed paper; lightly grease paper. Combine eggs, sugar, and pumpkin. Sift flour with the baking soda, salt, and cinnamon; add to pumpkin mixture and mix well. Evenly spread pumpkin mixture in prepared pan. Bake for 15 minutes. Remove from oven and immediately cut in half crosswise. Place damp cloth or paper towel over cake; turn cake out and remove waxed paper. Turn cake over and roll crosswise in cloth; cool. In small bowl of electric mixer, beat cream cheese, butter, vanilla, and powdered sugar; chill slightly. Unroll cake and spread with filling. Roll cake again, without the cloth, and wrap tightly in foil; freeze. To serve, slice frozen cake roll into 1/2-inch slices. ONO!


Local Beef Stew

Ingredients:

4Tbsp cooking oil
3 lbs Chuck roast (cubed)
1 large Onion (diced)
4 cloves Garlic (minced)
4 med Potatoes (large cubes)
4 Carrots (large cubed)
1/4 bunch Chinese parsley (chopped)
2 large cans Tomato sauce
1/2 bunch watercress or cabbage (chopped about 2 inches)

Instructions:

In large saucepan, add cooking oil to medium heat. Add the onions and garlic. Cook until translucent. Add pepper and salt now, then add in the parsley. Now add in the tomato sauce and meat. Add enough water to cover meat, stir and cover it. Let it go on medium heat until meat is almost tender about 45min. to 1 hour, stirring occasionally. Add in the potatoes and carrots let it cook until vegetables are to your liking. Taste again and add more salt to your taste. Add watercress or cabbage to almost the end.  Enjoy.


Fern Shoot Salad

Ingredients:

2 bunches Fern shoots
1 package Dried codfish
2 Fish cakes
4 Tomatoes
1 Purple onion
1 Tbps Oyster sauce
1 Tbps Hoisin sauce
1 C dried shrimp

Instructions:

Parboil fern shoots mix with all ingredients. Enjoy!


Chocolate Chip Banana Cake

Ingredients:

2 cups flour
3 bananas, mashed
1/2 cup butter
1 heaping teaspoon baking powder
2 eggs
1 cup white sugar
chocolate chips

Instructions:

Pre-heat oven to 325 degrees. Next, put all the ingredients into a mixer and mix well. Grease the pie plate and add cake mix into the pie plate. Bake for for 55 minutes. Let cool and enjoy.


Chicken Hekka:

Ingredients:

1-1/2 lbs Boneless, skinless chicken
3/4 cup Sugar
3/4 cup soy sauce
2 tbsp. Oil
2 pieces Ginger, grated
3 Medium carrots, julienne
2 Onions, sliced
1 (14oz) can Shredded bamboo shoots, drained
1/2 lb. Fresh white button mushrooms, sliced
3 pkgs Long rice, soaked & cut into 2 inch lengths

Instructions:

Slice chicken into serving pieces. Combine sugar and soy sauce. In a skillet or wok, heat oil to medium high. Squeeze juice from grated ginger into wok. Add ginger & stir fry until brown, discard ginger fibers. Add chicken & stir-fry over high heat. Add soy sauce mixture & cook 2 more min. Add vegetables, one at a time, & stir-fry after each addition. Add long rice & cook 3 more min. or until done. Easy & ono!


Deep Fried Tofu Squares

Ingredients:

2 trays, extra firm tofu
1 ½ cups vegetable oil
Salt

Instructions:

Cut tofu into squares and dry with a paper towel making sure there is no excess water left on the tofu. Start to heat your cooking oil in a medium pot until sizzling then add tofu a little at a time and fry until golden brown. Repeat steps until all tofu is cooked lay on a cooking sheet layered with paper towel and sprinkle with salt to your liking and serve as a side dish or as a snack.

Deep Fried Tofu sauce

Ingredients:
   
2 1/2 Tbsp shoyu (soy sauce)
1 Tbspsugar
1 Tbsp Korean red pepper flakes or 2 teaspoons crushed red pepper
1 large garlic clove, very finely chopped
1/2 Tbsp toasted sesame oil
2 tsp finely grated fresh ginger
1 tsp toasted sesame seeds

Instructions:

In a small bowl, whisk the soy sauce with the sugar, red pepper, garlic, sesame oil, ginger and sesame seeds.


Spam Soup

Ingredients:

2 cans spam (cubed)
4 large potatoes (cubed)
2 green bell peppers (cubed)...
1 round onion (cubed)
8 pieces garlic (minced)
1 large can tomato sauce or (2 small cans is good to)
1 cup cold water
2 envelopes Sazon Goya Achiote powder (In orange box)
1 bunch Chinese parsley
Salt to taste

Instructions:

All you have to do is add everything together all one time and cook until potatoes are soft and serve with a nice hot biscuit or some nice hot rice.
Enjoy


T's Spicy Chicken Stirfry

Ingredients:

2 chicken breasts (1 pound total), cut into 1-inch cubes
Salt and freshly ground black pepper
2 tbsp oyster sauce...
2 tbsp cornstarch
1 tbsp vegetable oil
2 cloves garlic, crushed and minced
1 tbsp peeled and grated ginger
1/2 tsp crushed red pepper flakes
3/4 tsp Chinese five-spice powder
2 small bok choy, cut in half, core removed, white part sliced and leaves left whole
1 tray button mushrooms, sliced
1 (8-oz) can drained water chestnuts, sliced
1 cup chicken broth
2 tbsp soy sauce
2 to 3 stalks green onion, finely chopped

Instructions:

In a medium bowl, sprinkle the chicken with salt, ground black pepper and the oyster sauce. Add the cornstarch, and mix thoroughly to coat; set aside. Heat a wok or large frying pan over high heat; add the vegetable oil. Throw in the garlic and ginger and stir-fry for less than 1 minute. Add the chicken breast and stir-fry until golden brown, 3 to 4 minutes. As the chicken begins to brown. Sprinkle with the crushed dried red pepper flakes and Chinese five-spice powder. Add the white parts of the bok choy and mushrooms, and stir-fry for 1 minute. Add the water chestnuts, bok choy leaves, chicken broth and soy sauce, and bring to a boil. Stir well and allow the sauce to thicken. Top with the chopped green onions and serve with some hot white or brown rice. Mahalo T's All Kine Ono Grinds


Corn Flake Baked Chicken

Ingredients:

Cooking spray
2 to 3 shakes hot sauce, such as Tabasco, optional
1 cup buttermilk, well shaken
4 cups cornflake crumbs
8 assorted chicken pieces, skin on
Salt and pepper

Instructions:

Preheat the oven to 350 degrees. Line a cookie sheet with aluminum foil and spray the foil with cooking spray. Shake the hot sauce into the buttermilk and pour into a shallow dish. Place the cornflake crumbs in another shallow dish. Dip each piece of chicken in the buttermilk, and then roll it in the crumbs. Place the coated chicken pieces on the cookie sheet and sprinkle with salt and pepper. Bake the chicken until the crust is golden brown and the meat is no longer pink at the bone, about 1 hour. Check this with the point of a sharp knife. Remove the pieces from the pan and serve while the chicken is warm. Enjoy!


Okinawan Pork

Ingredients:

6 pounds pork butt (trim fat and cut into thirds)
1 cup soy sauce
2 cups water
1 tablespoon miso (Japanese fermented soy bean paste)
3/4 cup sugar
2 tablespoons sake (Japanese rice wine)
1 tablespoon minced ginger
1Pork and Squash:

2 lbs. chopped pork
1 long green gourd squash, peeled, inside removed and cubed
3 pieces fresh ginger root
8 cans chicken broth
½ cup shoyu
salt & pepper to taste

Instructions:

begin by frying your pork until lightly browned and set on aside (Do Not overcook. It will thorougly cook after the liquids are added). Next boil the squash in a large pot with enough water to cover squash. Let boil for about 10 minutes, then drain out water and add the pork back into your pot, along with the chicken broth, fresh ginger, and shoyu. Allow it to cook together for 15-20 minutes. Add salt and pepper, to taste. Enjoy!


Pork and Squash

Ingredients:

2 lbs. chopped pork
1 long green gourd squash, peeled, inside removed and cubed
3 pieces fresh ginger root
8 cans chicken broth
½ cup shoyu
salt & pepper to taste

Instructions:

Begin by frying your pork until lightly browned and set on aside (Do Not overcook. It will thoroughly cook after the liquids are added). Next boil the squash in a large pot with enough water to cover squash. Let boil for about 10 minutes, then drain out water and add the pork back into your pot, along with the chicken broth, fresh ginger, and shoyu. Allow it to cook together for 15-20 minutes. Add salt and pepper, to taste. Enjoy

Monday, November 4, 2013

Laulau Casserole

Ingredients:

10 cans (14-oz) Spinach
3 lbs Pork butt, cut in chunks
3 lbs Salmon, cut in chunks
1 handful Hawaiian salt or rock salt

Instructions:

Pre-heat the oven to 375 degrees. Drain cans of spinach in a colander. Line 12"x16" roasting pan with 5 cans spinach. Spread salmon and pork chunks evenly over the spinach. Sprinkle generously with the Hawaiian salt. Cover with the remaining 5 cans of drained spinach. Cover tight with Heavy-duty foil. Bake for 2-3 hours. Enjoy!

Thursday, October 31, 2013

Oven Kalua Pork

Ingredients:

3 lb pork butt
2 cups water
1 teaspoon liquid smoke
1/4 cup Hawaiian Salt

Instructions:

Pre-heat the oven to 400 degrees. Place the pork fat side up in a roasting pan. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in oven, for three hours. Remove from pan and shred. Enjoy!!

Friday, October 18, 2013

Soda Roast

Ingredients:

3-4 Pounds Rump Roast
3 Garlic Cloves, Minced                      
2 Onion, diced                      
Olive Oil
1 Can Cream of Mushroom Soup
1 Package Onion Soup Mix
1 Can Coke
16 Ounces Sour Cream

Instructions:

Cut slits into your roast and stuff with onion and garlic, leaving half or less for the slow cooker. . Brown roast in skillet and place in your slow cooker, on top of onions and garlic. In a bowl, mix cream of mushroom soup and onion soup mix. Pour over the roast. Then, pour the soda over the roast. Cover, and cook on high for 4 hours. Remove roast and slice and set aside for a few minutes. Add sour cream to liquid and whisk until mixed. Return the roast to the slow cooker and cook for another 2 hours on high. Enjoy!

Wednesday, October 16, 2013

Oyster Chicken

Ingredients:

1-5lb box chicken, thawed
flour, to coat
salt, to taste
oil, for frying
1 clove garlic, crushed
1/2 C oyster sauce
2/3 C water
5 tsp sugar
1 can button mushrooms
1 small onion, chopped

Instructions:

In a medium to large pot, heat the oil. Coat the chicken with the flour and salt. Fry with the crushed garlic. In a bowl, mix the oyster sauce, water, sugar, onions and mushrooms and add to the pot with chicken. Let simmer until the chicken is thoroughly cooked. Enjoy.

Monday, September 16, 2013

Banana Cake

Ingredients:

1 1/2 cups ripe bananas, mashed
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon sea salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk

Instructions:

Preheat oven to 275 degrees. Grease and flour a 9 x 13 pan. In a small bowl, mix mashed banana with the lemon juice; set aside. In a medium bowl, mix flour, baking soda and salt; set aside. In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in the vanilla. Beat in the flour mixture, adding alternately with the buttermilk. Stir in banana mixture and mix well. Pour batter into pan and bake for one hour or until toothpick inserted in center comes out clean. Remove from oven and place directly into the freezer for 45 minutes. Enjoy!

Monday, September 9, 2013

Chicken Papaya

Ingredients:

2-3 Tbsp Cooking oil
1 small onion, minced
1 Tbsp Garlic, minced
2 Tbsp fresh Ginger, minced
2-3 lb whole Chicken or parts cut into bite sized portions, remove skin
2 Tbsp Fish sauce (patis)
3-4 C Water
Salt and pepper to taste
2 C peeled and cubed unripened (green) Papaya

Instructions:

Heat the oil over medium heat in a large pot. Add the onions and saute until transparent, about 3-4 minutes. Add the garlic and ginger and saute another 2-3 minutes. Add the chicken pieces and saute another 5 minutes to partially cook and lightly brown. Add the fish sauce and stir well. Add water to cover the chicken and bring to a boil. Reduce heat and simmer 25-30 minutes, stirring and skimming off fat and scum occasionally. Add cubed papaya and simmer another 5-10 minutes until papaya is tender. Remove from heat, salt and pepper to taste. This dish will be soupy when done.

Panko Ahi

Ingredients:

Aioli
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons soy sauce
2 teaspoons sriracha sauce
1 lime, juiced
2 teaspoons crushed garlic

Ahi
1 filet ahi tuna
1/2 cup panko bread crumbs
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp red pepper flakes
2 tablespoons olive oil

Instructions:

In a small bowl whisk together the ingredients for aioli. Taste and adjust proportions of ingredients for personal preference. Mix together the bread crumbs, salt, pepper, garlic powder, and red pepper flakes. Spread out on a plate. Cut your Ahi into 1 to 1 1/2 inch strips. Roll the Ahi in the bread crumb mixture, coating all sides. Heat a heavy skillet to high heat. Add in the olive oil and let it start to sizzle. Put in Ahi, turning about every 30 seconds to sear all 4 sides. Slice the Ahi and serve with the aioli.

Garlic Shrimp

Ingredients:

2lbs shrimp, de-vein but leave the shell left on
6 pieces garlic, minced
3-4 tbsp fresh cilantro, chopped
2 tbsp olive oil, separated
Salt and pepper to taste
1 tsp lime juice

Instructions:

Heat 1tbsp olive oil in a large wok or frying pan than add in the shrimp season with salt and pepper and let it cook until pink in color. When done remove into a bowl and set on side. Now add in the other 1 tbsp olive oil into the pan than add in garlic and cilantro let it cook for 2 minutes, add in the shrimp and turn off heat stir together and enjoy.

Chopped Steak

Ingredients:

1& 1/2 lb chuck steak, sliced thinly
1 packet shrimp dashi no moto
pepper
2 onions, sliced
4 cloves garlic, minced
1/2 cup Yoshida's gourmet sauce
1/3 cup chicken broth

Instructions:

In pan heat oil. Add the steak, dashi & pepper. Cook until 3/4 finished. Mix in the onions and garlic. Cook until onions are halfway cooked through. Then add the Yoshida's gourmet sauce and chicken broth. Cook until onions are cooked and finish with cornstarch/water paste to thicken the sauce to your liking. Enjoy!

Tuesday, August 20, 2013

Lazy Day Steak

Ingredients:

2 pounds chuck steak, chopped
1 envelope onion soup mix
1 can beer
potatoes and carrots,

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.

Friday, August 16, 2013

Cookie Salad

Ingredients:

1 large box instant vanilla pudding
2 C buttermilk
1 8oz. Cool Whip
1 pkg. fudge stripe cookies, broken up
2 cans mandarin oranges, drained

Instructions:

In a large bowl, mix the pudding, buttermilk and Cool Whip. Carefully fold in the oranges. Cover and refrigerate. Before serving, stir in the crumble cookies and enjoy!

Fruit Cobbler

Ingredients:

4 cups flour
2 cups sugar
2 cups butter, softened
1/4 teaspoon vanilla
2 cans (1 lb 5 oz size) blueberry, apple, cherry, or peach pie filling
Whipped cream or ice cream
Powdered sugar

Instructions:

Preheat oven to 350 F. In a large bowl, combine flour and sugar; cut in butter and vanilla until mixture is crumbly. Put half of the mixture in a 13 x 9 x 2-inch baking pan; press evenly to make a crust. Spread fruit filling over crust. Sprinkle remaining crumb mixture over filling. Bake for 45 to 50 minutes or until top is golden brown. Cool. Enjoy with whipped cream or ice cream; sprinkle with powdered sugar.

Zucchini Tofu

Ingredients:

3-4 zucchini, sliced
1/2 lb pork or chicken, sliced
2 Tbsp canola oil
2 eggs, beaten
1 block firm tofu, drained, dried and cut into bite size pieces
1/4 C shoyu
6 Tbsp oyster sauce
1/2 tsp salt
2 Tbsp raw sugar
1/4 C mirin

Instructions:

In a small bowl mix together the shoyu, oyster sauce, salt sugar & mirin. Set sauce aside. In a large pan, heat oil. Saute meat well. Add zucchini and cook slightly.  Stir in the sauce, then the tofu and eggs. Cook until zucchini and tofu are cooked, making sure to mix a few times. Enjoy.

Tuesday, August 13, 2013

Baked Chow Mein

Ingredients:

1/4 lb char siu, sliced thin
2 pkg. chow mein noodles
1/2 pkg, bean sprouts
carrots, sliced thin
string beans, sliced thin
2 Tbsp. shoyu
2 Tbsp. oyster sauce
1 tsp. garlic powder
1/4 C peanut oil

Instructions:

In a bowl, mix the shoyu, oyster sauce, garlic powder & oil. Put all the ingredients into a broiler pan and mix well. Bake at 350 degrees for about 25 minutes. Enjoy!

Oven Fried Corn Flake Chicken

Ingredients:

2 lb chicken thighs
1&1/2 tsp salt
1/2 tsp pepper
1&1/2 C mayonnaise
2 C corn flakes, crushed

Instructions:

Salt and pepper the chicken. Roll pieces in the mayonnaise, then roll each piece in the crushed flakes. Bake for 1 hour at 325 degrees, or until done.

Friday, August 9, 2013

Super Easy Meat Loaf

Ingredients:

1 & 1/2 lbs ground beef
2 cans vegetable soup
1 egg
1 C rolled oats or bread crumbs
1/2 C shredded cheddar cheese
salt & pepper, to taste

Instructions:

In a bowl, add all the ingredients and mix well. Put into a loaf or baking pan and then sprinkle with shredded cheese on top. Bake at 350 degrees for 50 minutes. Enjoy with rice or mash potatoes and maybe some corn and/or green salad on the side. ONO!

Baked Spare Ribs

Instructions:

3 lbs. spare ribs
1/4 C Worcestershire sauce
3/4 C ketchup
2 tbsp sugar
1/2 tsp salt
dash of pepper
1 piece garlic, crushed
1 piece ginger, crushed

Ingredients:

Combine all the ingredients and let marinate for 1 hour or longer. Bake at 350 degrees for 1 hour. Enjoy.

Baked Pork Steak

Ingredients:

1 lb pork steak, cut 1/2 inch thick
1 large potato, cut into 1/2 inch slices
2 Tbsp. grated onion
1 tsp. sugar
1 slice garlic, crushed
4 Tbsp. shoyu
1 slice ginger, crushed
Chinese parsley, for garnish

Instructions:

In a bowl, mix the onion, garlic, sugar, shoyu & ginger. Soak the pork in the seasoning mixture. Line a greased baking dish or pan with the potato slices. Place pork on top. Pour the remaining seasoning mixture over the pork and bake at 350 degrees for 45 minutes. Turn over once or twice for even browning. During the last few minutes of baking, raise temperature of oven to 450 degrees. Arrange pork and potatoes on a platter and garnish with Chinese parsley. ONO!

Monday, August 5, 2013

Baked Stew

Ingredients:

1&1/2 lbs stew meat, cubed
salt and pepper
flour
2 carrots, cubed
2 rounded, cubed
2 tomatoes (fresh or canned) sliced
1/2 C wine
1/2 C shoyu
1 C water
4stalks celery, cubed
2 potatoes, cubed

Instructions:

Grease a large casserole or baking pan. Drench the stew meat in a mixture of flour, salt and pepper. In the pan, a layer of beef, then vegetables and repeat the layers. In a separate bowl, mix together the liquids and pour over the meat and vegetables. Bake at 350 degrees for about one and a half hours. Enjoy with rice and/or poi.

EZ Stew Meat Lu'au in a Crock Pot

By: Ono Kine Recipes

Ingredients:

4 quart crock pot (perfect for this recipe)
2 lbs. stew meat (or any meat of your choice; cut to size for big chunks of meat)
2 lbs. of frozen lu'au leaves
(substitute with fresh spinach leaves)
1 tsp. garlic, minced
1 T. ginger, minced
1 can beef broth
(substitute with 1/2 c. water or go by preference.)
1 T. Hawaiian salt (or to taste)

Instructions:

Put all of the ingredients into the crock pot and cook for 3-4 hours, stirring periodically. When ready to eat, enjoy with a nice bowl of poi or hot rice.

Thursday, August 1, 2013

Hot Crab Salad

Ingredients:

1 lb imitation crab
4 C thinly sliced cabbage
pinch of salt
8 Tbsp. mayonnaise, separated

Instructions:

Mix ingredients with 4 Tbsp of mayo, in a bowl. Pour mixture into a 13X9 baking pan. Seal top of the mixture with the other 4 Tbsps of mayo... basically frosting the top with the mayo. Broil -DO NOT BAKE. Watch closely while broiling, until mayonnaise gets golden and spotted with brown spots

Monday, July 29, 2013

Kamaboko Shrimp Tempura

Ingredients:

3/4 C. flour
1/4 C water
1 egg
1/2 tsp salt
1 tsp sugar
1 kamaboko, chopped
6shrimp, chopped fine
green onions, chopped
oil, for frying

Instructions:

Mix together the first 5 ingredients. Add the rest. In a large frying pan or wok, drop by teaspoonfuls into hot oil and fry.

Lup Cheong Chicken

Ingredients:

5 lbs boneless, skinless chicken thighs, sliced
1 bottle oyster sauce
1 lb lup cheng (Chinese sausage), sliced
1 bunch green onions, sliced
edamame
shiitake mushrooms, soaked in water to soften

Instructions:

Marinate the chicken with the oyster sauce for 2 hours to overnight. When ready to cook, in a medium to large pot, stir-fry the chicken until well done. In a separate pan, cook the lup cheong and mushrooms, then add it to the chicken. Mix in the green onions and edamame. Serve with rice or over chow mein noodles.

Thursday, July 25, 2013

Chicken And Rice Casserole

Ingredients:

5 lbs chicken thighs
1 &1/2 Cup uncooked rice, washed
1 pkg. onion soup mix
2 cans cream of mushroom soup
water

Instructions:

Spread the raw rice on bottom of a large baking pan. Sprinkle the soup mix over the rice. Add 1 & 3/4 cups water. Place the chicken, skin side down, on top of the rice, making sure to cover all of the rice. Pour the mushroom soup over the chicken. Bake, uncovered, at 350 degrees for 2 hours. Enjoy.

Thursday, July 18, 2013

Local Style Chicken Cacciatore

By: Ono Kine Recipes on Facebook

Instructions:

2-3 lbs. of Chicken Drumsticks
2 bottles of Ragu w/ Mushroom Sauce
1/2 small onion, cubed
1 tsp. garlic, grated
Salt and pepper to taste
1 Tbsp oil

Ingredients:

Boil chicken until cooked and drain. In a medium/large pot pour in oil or pam spray. On medium heat add in onions, garlic and let it cook for 2-3 minutes. Pour in Ragu sauce and cook for another 3-4 minutes. Now you can add in chicken and cook for 5-7 minutes then lower heat and let simmer for 20-30 minutes. Serve on a bed of spaghetti and a nice green salad. Simple, easy and great dinner for the family.

Wednesday, July 17, 2013

Salmon Tofu Patties

Ingredients:

1 block firm tofu, drained
1 can salmon
1 egg
2 Tbsp. cornstarch
1 tsp. salt
1/4 cup green onions
cooking oil

Instructions:

In a medium bowl, combine drained tofu and raw egg. Add cornstarch, salt, and green onions. Drain and flake the can of salmon and add to the mixture. Form into small patties and pan fry in a little oil. Drizzle with sweet chili sauce. Enjoy!

Guava Muffins

Ingredients:

1 1/3 cup whole wheat flour
2/3 all purpose flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
6 oz.(1 container) Meadow Gold Guava Low-fat Yogurt
3/4 cup Hawaiian Sun Guava Nectar
1/4 cup vegetable oil
2 eggs

Instructions:

In a large bowl, combine the flour, sugar, baking powder, and salt. Next, in a separate bowl, combine the guava yogurt, guava nectar, eggs, and oil until smooth. Mix the dry and wet ingredients together. Pour into a lightly buttered muffin pan. Bake at 350 degrees for 40 to 50 minutes. Enjoy!

Haupia Dessert

Ingredients:

1-12 oz. can frozen coconut milk
3/4 cup water
1/4 cup sugar
1/4 cup cornstarch

Instructions:

Thaw coconut milk in a saucepan over low heat. Combine water, sugar and cornstarch, blending until smooth. Add to coconut milk in saucepan. Cook mixture over medium heat, stirring frequently until mixture comes to a boil and thickens. Pour into 8-inch pan. Chill until firm. Enjoy!

Wednesday, July 10, 2013

Beef Tomato

Ingredients:

1 pkg. NOH Chinese Beef Tomato Seasoning Mix
1 cup water
1 round onion, sliced
1 bell pepper, cut into 1" squares
1 cup celery, cut into 1/4"
2 tomatoes, sliced
1 tablespoon vegetable oil
1 lb. beef, sliced into bite-size pieces

Instructions:

Combine NOH Chinese Beef Tomato Seasoning Mix with 1 cup water and mix well. Heat 1 tablespoon oil in a large skillet or wok. Stir fry beef for 1 to 2 minutes and then add the NOH Beef Tomato sauce. Add onions, bell peppers, celery and continue to fry for another 2 to 3 minutes. Add sliced tomatoes and cook for 1 minute. Serve over fresh rice. ONO!

Friday, July 5, 2013

Kim Chee Chicken

Ingredients:

5 pounds chicken wing drummettes
1 package (1 1/8 ounces) NOH brand Korean kim chee mix packet
1 egg, beaten
3/4 cup flour
1/4 cup cornstarch
3/4 cup water
1 tablespoon salt
1 teaspoon pepper
Oil for deep frying

Instructions:

In a bowl, combine the kim chee mix, egg, flour, cornstarch, water, salt, and pepper. Add chicken, mix well; marinate for two hours to overnight. Deep fry chicken in hot oil until golden brown; drain on paper towel. Enjoy!

Wednesday, July 3, 2013

Baked Sushi

Ingredients:

3 cups of cooked rice
furikake
1 can crab
1 package imitation crab, separated and shredded
1 cup mayonnaise
1 cup sour cream
3 stalks green onion, chopped
1/4 cup tobiko

Instructions:

Pat rice in a 9 x 13 inch pan. Sprinkle with furikake. Combine the rest of the ingredients and layer on top of the rice. Bake at 350 degrees for 30 minutes.  If the top isn't brown, place under a broiler for a few minutes. Watch closely because it will brown very quickly. Enjoy!

Wednesday, June 26, 2013

Tofu Salad

Ingredients:

2 large tomatoes, sliced
1 large onion, thinly sliced
1 cucumber, sliced
1 cup fresh spinach leaves, whole
1 container firm tofu, cubed
1 Tbsp. olive oil
2 Tbsp. white vinegar
3 Tbsp. shoyu (soy sauce)

Instructions:

Mix all vegetables and tofu in a large bowl and in a separate bowl, mix in the olive oil, vinegar and shoyu. Drizzle the dressing onto the salad and combine well. Chill for at least an hour or two before serving. Enjoy!

Teri Mahi

Ingredients:

4 mahi mahi fillets
1/4 tsp. garlic powder
1/4 tsp. pepper
1 tbsp. canola oil
1 tsp. fresh ginger
1-2 stalks green onion, chopped (optional)
1/4 cup reduced-sodium teriyaki sauce
lemon wedges (optional)

Instructions:

Season mahi mahi with garlic powder and pepper. In a large frying pan, cook mahi mahi in oil over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove from pan, set aside and keep warm. In the same frying pan, sauté the ginger for 30 seconds then stir in teriyaki sauce; heating thoroughly. Pour or drizzle over mahi mahi and garnish with a lemon wedge for the juices from the lemon and green onion. Enjoy with rice and a nice green salad. ONO!

Friday, June 21, 2013

Korean Beef

Ingredients:

1 1/2 lb boneless sirloin steak
1/4 cup soy sauce
1 teaspoon sesame oil
1 teaspoon minced ginger root
1 teaspoon minced garlic
1 1/2 teaspoon sugar
1/2 cup chopped green onions
2 Hawaiian red peppers, seeded and minced
2 tablespoons oil
In a separate bowl put the following:
1 1/2 tablespoons soy sauce
1 tablespoon sesame seed, toasted and ground

Instructions:

Cut meat into 3/4-inch cubes. Combine the 1/4 cup soy sauce, the sesame oil, ginger, garlic, sugar, onions, and peppers; marinate meat in sauce for 1 hour. Before cooking, drain meat; heat oil in skillet. Add meat and stir fry for 2 minutes or until done. Sprinkle with the 1 1/2 tablespoons soy sauce and the sesame seed before serving. Enjoy with rice and kim chee. ONO!

Wednesday, June 19, 2013

Miso Salmon

Ingredients:

2 lbs salmon, cut into desired size portions
1 Cup white miso
¼ cup Mirin
2 Tbsp sugar
1 dried red chili, stemmed and seeded
1 Tbsp ginger
3 Tbsp sake or white wine
¼ cup of water
olive oil

Instructions:

In a food processor, combine miso, mirin, sugar, chili, ginger, and sake. Puree until you get a fine blend. Add ¼ cup of water while blending to loosen marinade. When done, take the marinade and separate ¼ cup and sit to the side. Marinade the salmon and let it sit in the marinade out on the counter top for 2 hours to 3 hours. When ready to cook, preheat the oven to 375 degrees. Heat a frying pan with olive oil and wait for a light smoke to appear off the surface of the pan. Gently place the salmon on the pan for a light sear for about 1-2 minutes. Then when you are ready to flip the fish to the other side. put it onto a baking pan and place in the oven for about 8-10 minutes. When done, drizzle with the extra sauce and enjoy with brown rice and a fresh green salad. ONO!

Monday, June 17, 2013

Chili

Ingredients:

1 - 16 oz can tomato paste
1 ½ lbs ground beef
1 large onion diced
1 large red onion diced
2 mushrooms, diced
1 green pepper, diced
4 cans dark red kidney beans
1 Portuguese sausage, sliced
3 T chili powder
2 cans tomato sauce
2 T cumin
1 T oregano
2 T coarse Hawaiian salt
2 cups stewed tomatoes
2 cloves garlic
1 red chili pepper, diced (optional)

Instructions:

In a frying pan or skillet, fry sausage and drain excess oil, when done. To that pan, add the onions, mushrooms, bell peppers, saute in drippings, margarine or butter. In separate pan, fry ground beef. Meanwhile, drain and rinse beans. In large pot, combine all ingredients. Bring to quick boil. Reduce heat and simmer for 2 hours. Turn off and reheat again just before serving. Enjoy with rice and a dallop of sour cream or mayo. ONO!!!

Thursday, June 13, 2013

Chopped Steak

Ingredients:

2 pounds beef sirloin, sliced thin
1 large sweet onion, cut julienne style
1 medium to large bell pepper seeded and cleared also cut julienne style
1 tray button mushrooms, sliced
2 Tbsp sesame oil
1 Tbsp powdered ginger
1 Tbsp garlic powder
1/4 cup shoyu
1 tsp pepper

Instructions:

In a bowl combine last 5 ingredients and whisk until well blended. Add sliced beef and marinate for as little as 20-30 minutes, up to 2 hours.
Heat large skillet or wok and add oil. Then stir fry beef till browned,putting any excess marinade, on the side. Add onions and bell pepper and cook to desired done-ness. Add the mushrooms to pan and cook for a few minutes more. If it looks a little dry, add the extra marinade.

Enjoy over rice. Ono!

Wednesday, June 12, 2013

Sassy Slaw

Ingredients:

1 purple cabbage, thinly sliced
1 large onion, thinly sliced
2-3 tomato, diced
about 2 cups of ham, diced
Mayo
Sour cream
Greek yogurt
Salt
Calamansi juice

Instructions:

In a large bowl, mix the vegetables and ham. Add the calamansi juice and salt to mixture. In a separate bowl, mix mayo, sour cream and Greek yogurt, all to taste... (and sight). Combine and mix all ingredients. Let chill in the refrigerator until ready to serve! Mahalo Vivian W. for this recipe!

Tuesday, June 11, 2013

Chicken Stew

Ingredients:

6 Chicken Thighs
2 Carrots, sliced
3 Potatoes, peeled, cut into large cubes
1 Onion, finely chopped
6 Stalks Celery, finely chopped
2 Cans Chicken Broth
1 Chicken Bouillon Cube
2 Tablespoons grated ginger
1/4 Cup Shoyu
1 small can tomato paste
1/2 cup flour + 1 cup water (thickener)

Instructions:

In medium to large size pot, put in the chicken thighs, chicken broth, ginger, onions and celery and enough water to cover chicken. Bring to boil and cook on med-high heat for 30-45 minutes or until chicken is fairly tender. Add bouillon cube, shoyu, tomato paste, carrots and potatoes. Bring to boil again, turn off heat and allow to sit covered for another 30-45 minutes. Bring to boil again and add flour and water thickener until desired thickness is achieved. Season with salt & pepper, to your liking. Enjoy as is or over rice. ONO! Mahalo T for this recipe!

Monday, June 10, 2013

Gon Lo Mein

Ingredients:

2 Tbsp sesame oil
2 Tbsp vegetable oil
6 green onions, chopped
4 celery stalks, slivered
1⁄2 Cup Chinese snow peas, sliced
2 carrots, peeled and thinly julienne
1⁄4 cabbage, chopped
1 tsp salt
2 packages, ready to eat chow mein noodles, Crown Noodle brand preferred, 10 oz.
1⁄2 Cup oyster sauce
3⁄4 Pound char siu, thinly sliced
1 Bunch Chinese parsley
sesame seeds, as needed

Instructions:

Combine the two oils. Heat half of the combined oils in wok. Add all vegetables; stir-fry for 2 minutes (Make sure the pan is very hot. You want to light char some of the pieces). Season with 1/2 salt. Remove vegetables from the wok. Reheat the wok until it starts to smoke and add in the rest of the oil. Add in the chow mein noodles, and again, let them lightly char. If the wok is small, you may need to do it in small batches. Combine the noodles and veggies. Mix with the oyster sauce evenly. Place on a platter and garnish with char siu, Chinese parsley, and sesames seeds. Mahalo Foodland for this recipe.

Thursday, June 6, 2013

Ono Mac Salad

Ingredients:

1/2 gallon water
1 lb elbow macaroni (dried)
1/2 cup onion (diced)
1/2 cup carrot (shredded)
3 cups mayonnaise (Best Foods is the best one to use)
1/2 teaspoon white pepper
2 teaspoons salt
1-2 can(s) tuna (in oil & drained)

Instructions:

Bring water to a boil in a large pot. Add the dried elbow pasta and boil for 12 to 15 minutes or until cooked. Drain water and cool the pasta thoroughly. Combine all remaining ingredients and chill for at least 1 hour. Enjoy!

T’s So Easy (Comfort Food) Sausage and Watercress

Ingredients:

2 bundles watercress, chopped and rinsed
2 packages sausage, any brand you want
¼ cup soy sauce
3-4 tsp. water
2 pieces garlic, minced

Instructions:

Slice your sausage into 1 inch slices and fry until desired crispness, now in a large wok you’re going to heat with 2 tbsp. oil and slightly fry your garlic for just about a minute. Add in your chopped watercress, water and soy sauce and let it simmer together until watercress is soft.
Now after frying all the sausage drain it in a paper towel and leave on the side until watercress is ready. After your watercress is soft to your liking all you have to do is put the already cooked sausage into the watercress and turn off the heat and mix until well combined. Enjoy! Mahalo "T's All Kine Ono Grinds", for this recipe.

Tuesday, June 4, 2013

T.C.T. Salad (Tuna, Cucumber & Tomato)

Ingredients:

1 can tuna, drained
1 cucumber, chopped
1 tomato, diced
1 tsp. extra virgin olive oil
1 tsp salt
season to taste (oregano, thyme, rosemary, etc...)

Instructions:

Mix tuna and vegetables in a bowl. In a separate bowl, combine the oil, salt and seasoning. Drizzle with olive oil mixture over the salad and mix thoroughly and enjoy!

Friday, May 31, 2013

Easy Peachy Dump Cake

Ingredients:

1 29 oz can sliced peaches with the juice
1 yellow cake mix
½ cup butter, melted
1 cup nuts, chopped (optional)

Instructions:

Preheat the oven to 325 degrees. Place peaches and juice in a 9×13 pan. Sprinkle dry cake mix over peaches. Carefully spoon melted butter over cake mix. Sprinkle with nuts if you are using them. Bake for about 45-50 minutes. Enjoy warm with a scoop of vanilla ice cream or cold. ONO!

Thursday, May 30, 2013

PORTUGUESE BEEF & ONION

Ingredients:

1 Tbsp olive oil
1 pound beef, thinly sliced
2 large onions, thinly sliced
2 cloves garlic, crushed
1 pound tomatoes, chopped
1 Tbsp chopped parsley
1 bay leaf
Salt and pepper to taste

Instructions:

In a large skillet, heat oil. Add the beef and stir-fry for 2-3 minutes to brown on all sides. Add the rest of the ingredients and season with salt and pepper. Cover and bring to a boil. Reduce heat and simmer for 20 minutes. Uncover and continue to boil rapidly for about 5 minutes to reduce liquid. Enjoy over rice with either a green toss salad or kim chee on the side. Mahalo Mary P., for this recipe.

Wednesday, May 29, 2013

Beef Curry Stew

Ingredients:

3 lb stew meat
2 Tbsp butter
1 clove garlic, minced
2 tsp salt
1/4 tsp pepper
2 1/2 quarts water
3 stalks celery, cut into 1 1/2-inch pieces
2 carrots, into 1 1/2-inch pieces
2 potatoes, into 1 1/2-inch pieces
1 onion, cut into wedges
1 1/2 Tbsp curry powder
1/2 cup flour
1 cup water

Instructions:

In a large saucepan, melt butter and brown meat. Add garlic, salt, and pepper. Next, add the 2 1/2 quarts water; cover and simmer for 2 hours or until meat is tender. Add vegetables and curry powder to stew; cover and simmer for 20 to 30 minutes. Now, mix the flour with the 1 cup water and slowly stir into stew. Cook, stirring constantly, until mixture thickens. Enjoy over rice or as is, with potato/mac salad on the side. ONO!!!

Thursday, May 23, 2013

Easy Edamame (SOYBEANS)


Ingredients:

2 cups of edamame
2 cups of water
Hawaiian sea salt, to taste

Instructions:

In a large pot, bring water to a heavy boil. Add the edamame to the pot. Boil for about 5-10 minutes. Drain. Sprinkle and mix with the Hawaiian salt. Enjoy!

Monday, May 20, 2013

Panko Fried Chicken


Ingredients:

1 (2#) bag boneless/skinless chicken breast
1 bag panko flakes
2 eggs, beaten
Garlic salt to taste
Black Pepper to taste
Oil for frying
2 packets Brown Gravy

Instructions:

Sprinkle chicken with garlic salt and pepper then dip in egg wash and roll in panko. Heat oil and fry until golden brown on each end, which should be about 5 minutes on each side. Then, when done frying, put chicken on paper towel, so it can soak off excess oil. Follow the directions on the brown gravy packets and when done cooking, pour over your chicken and serve with rice or mash potatoes and some steamed veggies or a nice fresh green salad. Easy & ono! ENJOY! Mahalo Mary F. for this recipe!

Wednesday, May 15, 2013

Ahi Tofu Patties


Ingredients:

1 1/2 lbs. Ahi, chopped
1 block firm tofu, cut into 1 inch pieces
1/2 c. diced round onion
1/2 c. chopped green onion
1/2 c. diced celery
1/2 c. grated carrots
Garlic to taste
a dash of garlic salt
3 tsp. oyster sauce
2 tsp. shoyu

Instructions:

Mix all ingredients in a bowl. Shape into patties.
Fry in a large pan over medium heat until golden brown. Enjoy with a nice green salad and/or rice.

Tuesday, May 14, 2013

Short Rib Stew

Ingredients:

3-4 pounds boneless beef short ribs, cut into 1 1/2-inch pieces
1/4 cup all-purpose flour
3 Tbsp oil
3 cups beef stock
6 carrots, cut into 1/2-inch pieces
1 1/2 pounds potatoes, peeled and cut into 1/2-inch pieces
1 large onion, cut into 1-inch
4 stalks celery, cut into1-inch pieces
1/2 cabbage cut in 1-2" pieces
2 bay leaves, chopped
Hawaiian salt and freshly ground pepper

Instructions:

In a large bowl, toss the short ribs with the flour. In a large enameled cast-iron pot, heat the oil.  Drain oil.  Add the beef stock to the cooked meat and bring to a boil then turn heat down to simmer. Cover and cook over low heat until the meat is tender, for about 2 hours. Skim any fat from the stew. Stir in the vegetables. Cover and simmer over low heat until the vegetables are tender, which should be about 20 minutes. Season with salt and pepper and enjoy with rice and/or poi. ONO!

Wednesday, May 8, 2013

Minute Chicken


Ingredients:

4 lbs Chicken
3 Tbsp Flour
2 cloves Garlic, crushed
1/4 tsp Pepper
1 tsp Sugar
1/4 C Hoisin sauce
2 Tbsp Oyster sauce
1/2 C Green onion, chopped
1/2 C Chinese parsley (cilantro), chopped
1 inch Ginger, crushed
1/4 C Oil

Instructions:

Cut chicken into bite-size pieces. Create a marinade with the flour, pepper, sugar, hoi sin sauce, green onions, parsley, ginger, and oyster sauce. Add chicken to marinade and let sit in the refrigerator for at least 2 hours. When ready to cook, heat the oil in large skillet until sizzling hot. Add chicken and stir quickly using high heat. Lower the heat and cook 10 minutes, until chicken is cooked thoroughly. Enjoy with rice and a nice green salad. ONO!

Tuesday, May 7, 2013

Baked Hamburger Steak


Ingredients:

2 lbs hamburger
3 cloves garlic minced
1 onion, cut in half with 1/2 minced and 1/2 onion ringed
Pepper, to taste
1 envelope dry onion soup mix
1 cup mayonnaise
2 slices bread soaked in either milk or water and slightly squeezed.
1 can cream of mushroom soup
1/2 can chicken broth

Instructions:

Mix all ingredients together except for the onion rings, mushroom soup and chicken broth. For into patties and place on a baking pan. Bake 30 minutes at 350 degrees. While its cooking combine and mix the cream of mushroom and chicken broth. After 30 minutes of the hamburger steak baking, remove from oven and top with onion rings and pour soup mix over patties and bake for another 30 minutes. Enjoy!

Monday, May 6, 2013

Garlic Chicken


Ingredients:

3 Pound chicken thighs, boneless, cut into 1 1/2 inch pieces
1 1⁄2 Cup flour
1⁄2 Cup cornstarch
salt and pepper to taste
Garlic sauce
2 Cup shoyu
2 Cup sugar
1 Cup chopped garlic
1⁄2 Cup chopped green onion
2 Tablespoon sesame oil
1 Teaspoon chili flakes

Instructions:

Combine sauce ingredients. Bring to a boil, simmer until the sugar dissolves and the sauce thickens. Set aside. When the sauce is cooled, take some and marinate the chicken for an hour or two. When you're ready to fry,  in a plate or Ziploc bag, combine flour and cornstarch. Season the flour mix with salt and pepper. Dredge chicken in flour mix & deep fry. Then toss in the extra sauce and serve. Ono as pupu or entree.

Friday, May 3, 2013

Pork and Pimentos


Ingredients:

1 lb pork, sliced
Garlic salt, to taste
Pepper, to taste
3 cloves garlic, minced
1 onion, quartered
1 small bottle pimentos
1 cup chicken broth
1 packet pork gravy

Instructions:

In a large pan or pot fry the pork with some garlic salt and pepper. Then add the garlic cloves, onion and pimentos. Stir and add teh chicken broth and gravy to the mix. Simmer until thickened and enjoy over hot rice. ONO!

Tuesday, April 30, 2013

Ground Pork Tofu


Ingredients:

1 lb 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.

Monday, April 29, 2013

Wasabi Pork Chops


Ingredients:

1 cup panko (Japanese breadcrumbs)
1 large egg, lightly beaten
4 (4-ounce) boneless center-cut loin pork chops
1 tsp peanut oil
1/8 tsp salt
1 Tbsp fresh ginger, grated
1/3 cup chicken broth
2 Tbsp sake
2 Tbsp low-sodium soy sauce
2 tsp sugar
1 tsp wasabi paste
1/3 cup thinly sliced green onions

Instructions:

Place panko in a shallow dish. Place beaten egg in another shallow dish or bowl. Dip the pork in egg; dredge in panko. On the stove, heat the peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook the pork until done. Remove pork from pan and sprinkle the pork with salt. Using the same pan you just cooked the pork in, Reduce heat to medium and add ginger to pan. Cook for 30 seconds, stirring constantly. Combine the chicken broth, sake, shoyu, sugar and wasabi paste in a small bowl, stirring well with a whisk. Then, add that mixture to pan, scraping the pan to loosen browned bits. Stir in green onions. Spoon sauce over pork. Enjoy with a nice and fresh green salad and brown rice. ONO!

Thursday, April 25, 2013

Pork & Squash


Ingredients:

3 lbs. long squash, 2-inch pieces
water as needed
1 lb. pork, thinly sliced
2 1/2 c. chicken broth
3 TB mirin
1 TB brown sugar
2 tsp. shoyu
1 tsp. salt

Instructions:

In a sauce-pot over medium heat; cover squash with water. Parboil for about 3-4 minutes. Drain well. In the pot, combine chicken broth, mirin, sugar, shoyu & salt and bring to a boil. Add squash and pork into saucepan. Reduce heat to low; cover. Cook 20 minutes.Enjoy over rice. ONO!

Wednesday, April 24, 2013

Fried Ahi


Ingredients:

4 pieces Ahi belly, medium to large size
3 C Cornstarch
1 Cup flour
2 tsp Salt
1 tsp Pepper

Shoyu Chili Sauce:

1 C shoyu
1 C Chili pepper water
Green onion, chopped
Maui onion, sliced

Instructions:

Mix the cornstarch and flour, salt and pepper together and dip the ahi belly in the dry mixture and deep fry in heated oil until crispy brown. Mix shoyu chili pepper water sauce together and dip the crispy ahi belly and serve hot. Enjoy!

Monday, April 22, 2013

Shrimp Scampi


Ingredients:

1/2 pk Linguine noodles
butter
1 Tbsp Green onion, minced
1 Tbsp Olive oil
5 cloves Garlic, minced
2 Tbsp Lemon juice
1/4 tsp Salt
1 lb med raw shrimp, peeled
2 Tbsp Fresh parsley, minced
1/4 tsp Lemon peel, grated
Dash of hot seasoning

Instructions:

First, cook the noodles according to package. While the noodles are cooking, in a large frying pan, over medium heat, melt butter. Stir in onion, oil, garlic, lemon juice and salt. Cook till bubbly. Add shrimp and cook about 5-10 minutes. Stir in parsley and lemon peel and hot seasoning. Enjoy over the noodles. This amount makes 2 servings, double up ingredients if serving for more.

Wednesday, April 17, 2013

Sweet Hawaiian Breeze


Ingredients:

3 mangoes, peeled, pitted, and cut into wedges
1 cup chopped fresh pineapple (if not available use canned)
1 cup raspberries
cherries

Instructions:

Process fruits together in a juicer. Adjust taste by adding little bit of sugar, or honey as needed. You can also blend with ice for a delicious smoothie. ONO!

Tuesday, April 16, 2013

Island Love Lemonade


Ingredients:

1/2 of a 12 ounce can frozen lemonade concentrate, thawed
12 ounce can apricot nectar, chilled
12 ounce can unsweetened pineapple juice, chilled
1 1/4 cups of ginger ale (chilled)

Instructions:

In a large punch bowl or juice container, combine all juices with 3/4 cup of cold water. Slowly add the ginger ale down the side of the bowl or juice container. Stir gently to mix. Add ice cubes or blend with ice cubes and enjoy!

Mahalo Iced Tea


Ingredients:

1 quart prepared Lipton ice tea mix
2 cups Pineapple Juice
6-10 Mint Leaves

Instructions:

Add 2 cups pineapple juice to 1 quart Lipton instant ice tea add mint leaves and let stand for 30 minutes. Serve over crushed ice. Optional to garnish with pineapple wedge and maraschino cherry. Basic proportions: 1 part ice tea to 2 parts pineapple juice. As a mixed drink, for adults, 21  over, combine 2/3 part punch to 1/3 part vodka. Enjoy.

Friday, April 12, 2013

Broccoli Salad


Ingredients:

2 heads fresh broccoli, chopped
1 head fresh cauliflower, chopped
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/2 red onion, chopped
1/2 cup green olives, sliced
1 cup tomatoes, chopped
1 cup reduced fat sharp cheddar cheese, shredded
1 cup reduced-fat ranch dressing

Instructions:

Mix all ingredients together in a large bowl and toss with ranch dressing. Refrigerate until serving. Healthy & ono!

Teri Pork Burgers


Ingredients:

1 lb ground pork
4 green onions, chopped
2 cloves garlic, grated
1 Tbsp grill seasoning, or salt and pepper
1/4 cup teriyaki sauce
1 Tbsp oil

Instructions:

In a mixing bowl mix together ground pork, green onions, garlic, grill seasoning and teriyaki sauce. Divide and shape into burger patties. In a frying pan or on the grill, heat to medium and drizzle in your oil. When hot add the burger patties. Let them cook for about 6 minutes, turn and then cook another 4-5 minutes. Make sure your heat isn't too high since the sugar in the teriyaki sauce will want to caramelize and burn. You can put a lid on your pan to speed up the cooking process without raising your heat. Enjoy with rice or with buns, as a burger.

Wednesday, April 10, 2013

Ono Seafood Salad


Ingredients:

1 head lettuce, torn
1 cucumber, thinly sliced
1 green pepper, thinly sliced
1/2 lb imitation crab, cut into bite-sized pieces
1 pkg (6 oz) fried fish cake, slivered
1/4 cup minced green onions
1 Maui onion, minced
1/2 lb ahi, cubed (yellowfin tuna)
1/2 lb ocean vegetable salad (seasoned agar agar mixture)
1 tablespoon chopped limu kohu (a variety of seaweed)
1/2 tablespoon ground roasted kukui nuts (candlenut)
1 Hawaiian red pepper, seeded and minced
1/2 teaspoon Hawaiian salt
2 tablespoons sesame oil
1 tablespoon shoyu (soy sauce)

Instructions:

In a large salad bowl, combine lettuce, cucumber, green pepper, crab, fish cake, and onions. Chill. In a bowl, combine remaining ingredients; mix well and chill. Just before serving, add fish mixture to salad greens; toss gently. Enjoy!

Pizza Casserole


Ingredients:

1 (16 ounce) package uncooked rotini pasta
1 lb ground Italian sausage
1 (24 ounce) jar pasta sauce
1 (16 ounce) container cottage cheese
1 (2 1/4 ounce) can sliced black olives, drained
1 (4 ounce) can mushrooms, drained
12 ounces shredded mozzarella cheese
2 (3 ounce) packages sliced pepperoni

Instructions:

Preheat oven to 350 degrees. Lightly grease a 9X13 casserole or baking dish. Boil pasta until al dente, and drain. In a skillet over medium heat, cook the sausage until evenly brown, drain grease. Mix in the cooked pasta and pasta sauce. Pour into prepared casserole dish. In a bowl, mix the cottage cheese, olives, mushrooms and mozzarella cheese. Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices. Bake 25 minutes in the preheated oven, until bubbly and lightly browned. Enjoy with garlic bread. Mahalo Missy G. for this recipe.

Hamburger and Green Beans


Ingredients:

1 lb extra lean ground beef
1 medium onion, thinly sliced
2 clove garlic, minced
3 Tbsp shoyu
1/ & 1/2 cups water
3 cups fresh green beans
1 Tbsp cornstarch
1/4 cup cold water

Instructions:

Brown ground beef, onion and garlic in nonstick skillet.  Drain off fat. Stir in the 1&1/2 cups water and shoyu. Then add green beans and heat until it starts boiling. Reduce heat and simmer for 15 minutes. Blend cornstarch and 1/4 cup cold water, stir into meat mix. Cook, stirring constantly until mix thickens and boils for 1 minute. Enjoy with cooked rice. Ono!

Friday, April 5, 2013

Moon Cake (or Chocolate Eclair Cake)


Ingredients:

1 cup water 1/2 cup butter
1 cup all-purpose flour
4 eggs
2 (3.4 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup chocolate syrup

Instructions:

Preheat oven to 400 degrees and lightly grease a jelly roll or baking pan. In a large saucepan, bring water and butter to a boil. Remove from heat, and mix in flour with electric mixer. Add eggs, one at a time, beating well after each. Spread evenly in prepared pan. Bake at 400 degrees for 20 to 25 minutes. Set aside to cool completely. In large bowl, combine pudding mix, milk and cream cheese. Mix with electric mixer until smooth. Spread evenly over cooled crust. Top with whipped topping and drizzle with chocolate syrup. Chill in refrigerator and serve cold. Enjoy! Mahalo Aunty Jane G. for this recipe!

Easy Chocolate Cheesecake


Ingredients:

1 package (18.5 ounces) devil’s food cake mix
4 eggs
1 tablespoon vegetable oil
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 cup milk
1 teaspoon vanilla

Instructions:

Preheat oven to 375 degrees.  Grease a 13 x 9 x 2-inch pan.  Reserve 1 cup of the cake mix; set it aside for use in the filling. In a mixing bowl, mix together the remaining cake mix, 1 egg, and the oil.  Press into the prepared pan. Then, in large bowl of electric mixer, cream together the cream cheese and sugar.  Add the remaining 3 eggs and the 1 cup of reserved cake mix; beat for 1 minute at medium speed.  Gradually add the milk and vanilla; beat until mixture is smooth. Pour over crust. Bake for 55 to 65 minutes.  Let cool and enjoy!

Tuesday, April 2, 2013

Captain Crunch Cookies


Ingredients:

1 pound butter
1 1/2 cups sugar
4 teaspoons vanilla
4 cups flour
2 teaspoons baking soda
5 cups Cap’n Crunch’s Peanut Butter Crunch cereal

Instructions:

Preheat oven to 325 degrees. In a large bowl, cream butter, sugar, and vanilla until light and fluffy. Add flour, baking soda, and cereal; mix well. Drop heaping teaspoonfuls onto ungreased baking sheets, about 1/4-inch apart. Bake for 24 minutes or until lightly browned. Let cool & enjoy! Mahalo Leiahani K. for this recipe!

Chocolate Peanut Butter Crunch Cake


Ingredients:

1 package (18.5 ounces) devil's food cake mix
4 cups miniature marshmallows
2 cups semi-sweet chocolate pieces
2 cups peanut butter
3 cups Rice Krispies

Instructions:

Preheat oven to 350°. Grease two 13x9-inch baking pans. Prepare cake mix according to package directions. Pour batter evenly into the two prepared pans. Bake for 15 minutes. Sprinkle marshmallows over cakes; bake for 3 more minutes. Cool. In a medium saucepan, heat chocolate pieces and peanut butter over medium heat, stirring constantly, until melted. Remove from heat and stir in cereal; spread over cakes. Cool. ENJOY!

Wednesday, March 27, 2013

Ono Cucumber Salad


Ingredients:

2 cucumbers, cut into 1/4-inch triangular slices
1 pint cherry or grape tomatoes (about 30), cut into quarters
2 tablespoons chopped fresh basil
1 cup fresh mozzarella balls
1 avocado, diced
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
Salt and pepper to taste

Instructions:

Place the cucumbers, tomatoes, avocado, basil, and mozzarella balls in a bowl.  In a separate bowl, mix together the oil, vinegar, garlic powder, and salt and pepper. Pour the mixed oil onto veggies and carefully mix thoroughly. Best to make this about a half hour before serving. Enjoy!

Monday, March 25, 2013

Chicken Pasta Salad


Ingredients:

4 cups cooked bow tie or any type of short pasta, cooked (this is about 8 ounces uncooked)
2 cups diced cooked chicken
3/4 cup sliced celery
3/4 cup sliced carrots
1/2 cup frozen green peas, thawed
3 Tbsp extra virgin olive oil
1 1/2 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1 tsp dried thyme
1 Tbsp mayonnaise
Salt and pepper to taste

Instructions:

In a large bowl, combine pasta, chicken, celery, carrots, and peas. In a small bowl, whisk together the remaining ingredients; drizzle over salad and toss gently. Cover salad and chill.Enjoy!

Friday, March 22, 2013

Cheesecake Cookies


Ingredients:

1 cup flour
1/3 cup butter, softened
1/3 cup brown sugar
1/2 cup chopped nuts
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg
2 Tbsp milk
2 Tbsp lemon juice
1/2 tsp vanilla

Instructions:

Preheat oven to 350 degrees. In a large bowl of electric mixer combine flour, butter, and brown sugar. Mix until fine particles are formed. Stir in nuts. Reserve 1 cup of mixture for topping. Press remainder in un-greased 8-inch square pan. Bake 12 to 15 minutes or until lightly browned. In same mixer bowl combine remaining ingredients. Beat well. Spread over partially baked crust. Sprinkle with reserved crumb mixture. Bake for 25 to 30 minutes. Cool; cut into squares. Enjoy!

Beef Tomato


Ingredients:

1 lbs sirloin beef, sliced
4 Ripe tomatoes, wedged
4 ribs celery, cut into bite size pieces
1 lb Broccoli crowns, chopped
1 Round onion wedged
1 Green bell pepper
2 cloves garlic, sliced
1 Tbsp oyster sauce
2 Tbsp shoyu
2 tsp sugar
1 tsp salt
1 pinch pepper
Corn starch
olive oil

Instructions:

In a small bowl, marinate sliced beef with a little oyster sauce, olive oil, soy sauce, and two tablespoons of corn starch for about 15 minutes or longer. Heat large pan or wok with about a couple of tablespoon of oil. Sear meat and set aside (do not overcook). Stir fry veggies until tender. Thicken with cornstarch and water. Add meat back to veggies before serving. Enjoy with rice or noodles.

Wednesday, March 20, 2013

24 Hour Salad


Ingredients:

1 large head cauliflower, cut into bite-sized pieces
1 1/2 cups mayonnaise
1 to 2 packets (0.7 oz size) Italian salad dressing mix
20 oz frozen edamame
2 heads romaine lettuce, torn into bite-sized pieces
1 lb bacon, diced
8 oz fresh Parmesan cheese, grated

Instructions:

In a large bowl or plastic bag, combine cauliflower, mayonnaise, salad dressing mix, and edamame; toss well. Refrigerate for 24 hours. Before ready to serve, fry the bacon and drain well. Next combine cauliflower mixture with lettuce. Top with bacon and cheese. Enjoy!

Friday, March 15, 2013

Kalo Lau ʻai (Salad)


Ingredients:

6 Cups boiled, peeled, then diced taro root
1 Cup diced celery
1/2 Cup diced onion
1/2 Cup diced pickles
1 Cup mayo
salt and pepper to taste

Instructions:

All you need to do is mix all ingredients together and enjoy! ONO!

Tuesday, March 12, 2013

Taro Lasagne

Ingredients:

2 lb boiled, cooled and peeled taro
1 lb dark greens (kale, collards or Swiss chard), chopped
1 large onion, diced
4 cloves garlic, minced
3 Tbsp coconut oil
2 jars pasta sauce
1 lb cheese, (mozzarella, provolone or combo) grated or sliced grated Parmesan cheese

Instructions:

Saute onion in oil. When soft add garlic. Cook for another minute and add greens. Cover and steam for 3-5 min, until wilted. Slice taro as thinly as possible. Layer in large baking pan, starting with pasta sauce, then taro, greens mixture, pasta sauce, cheese and repeat until finished. Top layer should be pasta sauce then cheese. Bake at 375 degrees for 45 minutes. Should be bubbly and browned on top. Serve with grated Parmesan and hot pepper flakes.
Mahalo to my friend Kawika M. who found this online from Maui Farmers Union United.

Monday, March 11, 2013

Ono Juicy Fried Chicken


Ingredients:

5# chicken thighs
2 ½ cups all-purpose flour
3 Tbsp. salt
1 tsp. black pepper
2 Tbsp. garlic powder
1 tsp. dried basil
1 ½ cup whole milk or buttermilk
2 tsp. dill weed
3 sticks Crisco shortening or vegetable oil

Instructions:

In a large bowl you’re going to soak the chicken thighs in the milk and dill weed for at least an hour before frying, or you can soak overnight. In a gallon size Ziploc bag, combine in the flour, salt, pepper, garlic powder and dried basil. Mix until well combine and set on the side. When you're ready to cook the chicken, heat the oil in a large wok or frying pan, on med-high heat. When the oil is hot and sizzling, take the chicken out of the milk one by one and roll it into your flour mixture and fry at least 5-8 minutes on each side or until nice and golden brown. Also be sure to cut a small slice into the chicken to check if there is no blood in the middle and is cooked through. When done cooking, places on a paper towel covered plate to soak up oil. Enjoy with favorite sides. ONO!

Friday, March 8, 2013

Black N White Shrimp


Ingredients:

1 lb. large shrimp, shells on
vegetable oil for deep frying
4 egg whites
1 Cup potato starch
1 Tbsp garlic salt
2 Tbsp Black Pepper
1 tsp Hawaiian salt
1⁄4 tsp Chinese-five spice powder

Instructions: 

Slice each shrimp along the back with scissors or a sharp knife, leaving the tail segment on. Then, de-vein shrimp, leaving shells on. Also trim off legs and rinse shrimp and dry. Preheat oil in a pan. In a bowl, beat the egg whites. In a separate bowl, combine the potato starch, garlic salt, black pepper, kosher salt and Chinese-five spice powder and mix well, set aside. Add shrimp to the beaten egg whites and coat the shrimp with the egg whites. Place shrimp in a colander and drain excess egg whites. Then toss drained shrimp with seasonings mix. When adding to the hot oil, place shrimp 3-5 pieces at a time in hot oil and fry for 30-45 seconds. Remove from oil and drain on paper towels. Serve hot with a spicy chili oil or hoisin sauce. ONO!

Thursday, March 7, 2013

Bacalao Salad


Ingredients:

2 pkg (6 oz size) dried codfish
1 medium Maui onion sliced
3 tomatoes, cut into wedges
1/2 head lettuce, sliced
1 Tbsp vinegar
1 Tbsp shoyu
1/4 cup salad oil

Instructions:

Rinse codfish, place in a saucepan; cover with water. Bring to a boil and simmer for 5 minutes; drain. Repeat process again and simmer until codfish is soft; drain. Remove skin and bones from codfish; shred. In a salad bowl, combine codfish with remaining ingredients. Toss well and enjoy!

Wednesday, March 6, 2013

Ogo Tofu salad


Ingredients:

1/2 red ogo (seaweed), tear or chop, if seaweed is in large pieces
2-3 medium Japanese or Persian cucumbers, sliced
1 package firm tofu, cubed
4 tablespoons rice vinegar
1 & 1/2 tablespoon sesame oil
2 teaspoons honey or agave nectar
1 inch piece of ginger, grated
Shoyu (optional)
Chives, chopped
Black sesame seeds

Instructions:

In a medium bowl, combine sesame oil, rice vinegar, honey, and ginger. Then, add the seaweed, cucumbers, and tofu and toss to coat. If you like you can add shoyu to taste. But the seaweed may be salty enough on its own. Plate and garnish with chives and sesame seeds. Serve immediately. ENJOY!

Monday, March 4, 2013

Shoyu Pork


Ingredients:

4 lbs. pork butt, cubed
1 c. soy sauce
1 c. brown sugar
1 c. water
2 cloves garlic, crushed
2 slices ginger, crushed

Instructions:

Place pork in a large pot with remaining ingredients. Bring to a boil. Reduce heat and simmer for 1 hour. Enjoy with rice or steamed buns.

Friday, March 1, 2013

Chicken Papaya


Ingredients:

5 lbs chicken thighs, cut in half
4 cans chicken broth
4 small-med green papaya (peeled, clean and cut in cubes)
4 pieces ginger (sliced)
½ teaspoon salt
1 tablespoon shoyu

Instructions:

Boil chicken in water for 30 minutes then drain out half of the water from pot. Now  add in the papaya, chicken broth, ginger, salt and shoyu and let boil all together for another 30 minutes so all flavors can set in together nicely. Check the taste if need more salt, then add. If no need, enjoy over rice. ONO!

Thursday, February 28, 2013

Miso Chicken


Ingredients:

3 pounds boneless skinless chicken cut into bite-size pieces
1 Tbsp 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 saucepan, brown chicken in oil. Add garlic and ginger, sauté until tender. Add remaining ingredients; simmer until liquid is reduced and almost evaporated.enjoy with rice and a nice green salad.

Garlic Chicken


Ingredients:

3 Lbs chicken thighs, boneless, cut into 1 1/2 inch pieces
1 1⁄2 Cup flour
1⁄2 Cup    cornstarch
salt and pepper to taste

SAUCE:
2 Cup Aloha shoyu
2 Cup sugar
1 Cup chopped garlic
1⁄2 Cup chopped green onion
2 Tbsp sesame oil
1 tsp chili flakes
oil for frying

Instructions:

In a pot, combine sauce ingredients. Bring to a boil, simmer until the sugar dissolves and the sauce thickens. Set aside. Then take some of the cooled sauce and marinate the chicken, for about an hour to overnight. When you are ready to cook, combine flour and cornstarch. Season the flour mix with salt and pepper. Dredge chicken in flour mix & deep fry. when done cooking, toss the cooked chicken in the left over sauce and serve with rice and a nice green salad. ONO!

Fried Rice


Ingredients:

3 slices bacon, cut into 1/2-inch pieces
1 cup diced SPAM or ham
1/2 cup chopped yellow onion
2 tablespoons shoyu
2 tablespoons oyster sauce
1/4 teaspoon ground black pepper
3 cups cooked rice
2 eggs, beaten
2 stalks green onion, sliced thin

Instructions:

In a large skillet, fry bacon for 2 minutes. Add remaining ingredients, in order of list given, except for eggs and green onion. Stir-fry for 4 minutes until mixture is thoroughly heated. Add beaten eggs and stir-fry until eggs are cooked. Remove from heat; toss with green onions and enjoy!.

Monday, February 25, 2013

Miso Pork


Ingredients:

3/4 cup miso
3/4 cupshoyu (soy sauce)
1/2 cup sugar
1 piece ginger (2 to 3 inches), crushed
2 cloves garlic, crushed
5 pounds pork butt or roast

Instructions:

Combine miso, shoyu, and sugar in the slow cooker. Add ginger and garlic; mix well. Place pork in slow cooker and cook on high for 4 to 6 hours or low for 8 to 9 hours or until done. Enjoy!

Wednesday, February 20, 2013

Pinacbet


Ingredients:

1 1/2 pound belly pork or boneless, skinless chicken
4 cloves garlic, crushed
1 1/2-inch piece ginger root, thinly sliced
3 tablespoons patis (Filipino fish sauce)
3 tomatoes, quartered
3 medium Sequa
6 long eggplants
2 large bitter-melons
1/2 pound long beans
1/2 pound winged beans

Instructions:

Cut pork into 2 x 1/2-inch pieces. In a large sauce pot, fry pork until crisp; drain fat. Add garlic, ginger, and patis; cook for 1 minute. Stir in tomatoes and cook until a sauce is formed. Remove ridges from sequa. Cut sequa, eggplants, and bitter-melons into lengthwise halves. Remove seeds from bitter-melons. Cut vegetables into 2-inch pieces; add to pork mixture. Cover and cook over medium heat for10 minutes. Toss vegetables in pot. Lower heat and cook, uncovered, for 10 more minutes. Enjoy with rice and a banana or mango on the side.

Friday, February 15, 2013

Ahi Katsu Salad

Ingredients:

1/2 pound ahi (tuna)
1 sheet nori (dried seaweed)
Panko (Japanese bread crumbs)
Vegetable oil for deep frying
20 slices hasu, thinly sliced (lotus root; available at most supermarkets)
1 cup diced cucumbers
1 cup diced tomatoes
4 cups locally grown greens
2 tablespoons bottled sesame dressing or your favorite dressing

Tempura batter
1 egg
1 cup flour
1 cup water, ice cold
Mix all ingredients together with whisk until smooth

Instructions:

Heat oil to 350 degrees in a deep fryer or large pot. Wrap the ahi in nori and dip in tempura batter, then coat with panko; set aside. Fry hasu slices until golden brown and crispy. Drain and set aside. Fry ahi in oil until golden brown, about 20 to 30 seconds; ahi should be rare on the inside. Drain and slice. Combine all the fresh vegetables and toss with your desired dressing. Place ahi and hasu on top of greens. Serve immediately. ENJOY!

Friday, February 8, 2013

Hanalei Salad

Ingredients:

1 lb pork belly(marinated in ¼ cup shoyu,1 tease spoon sesame oil, ¼ cup mirin and half teaspoon lilikoi(passion fruit)
1 cup spring mix
¼ portion of a cut up lettuce(ice burg or something else)
1 whole egg roll wrapper( deep fried until crispy, about golden brown)
1 medium tomato(diced up)
3 to 4 pieces string beans( cut into bite size)
1 small red onion or yellow onion(diced up)
1 tangerine peeled and quartered
1 avocado (sliced and peeled out from the wrapper)

Cut the pork belly into bite size and deep fry until done
Assemble with the egg roll wrapper as the base of the salad. Now combine the spring mix, ¼ portion lettuce, the dressing and toss.

Add all the other fixins as you like and top with fried pork belly. This is so ONO. I cant help it but make some to eat!!!!

Dressing
1oz balsamic vinegar
Dash of Hawaiian salt
Dash of cracked black pepper
Dash of Maui sugar
3oz soy oil or olive oil

Combine dressing ingredients altogether and whisk to create a dressing.

Mahalo Ephraim for this recipe!

Shoyu Ahi

Ingredients:

1 lb ahi (yellow fin tuna), cut into 4 filets
Salt and pepper
2 Tbsp salad oil
3 Tbsp shoyu (soy sauce)
3 Tbsp dashi (soup stock)
2 Tbsp mirin (sweet rice wine) or sugar
Shredded won bok (celery cabbage), watercress, or lettuce

Instructions:

Season fish with the salt and pepper. In a skillet, heat oil. Brown fish on both sides and remove from pan. Add shoyu, dashi, and mirin to skillet; bring to a boil. Return fish to skillet; coat with sauce and cook for a few seconds. Serve on a bed of vegetables. Enjoy with rice and or favorite sides!

Thursday, February 7, 2013

Kim Chee Burgers

Ingredients:

2 pounds ground beef
8 eggs, beaten
10 Tbsp flour
6 Tbsp shoyu
5 Tbsp sesame oil
5 Tbsp sugar
1 cup chopped green onions
2 cloves garlic, minced
1 bottle (12 ounces) won bok kim chee, finely chopped

Instructions:

Combine all ingredients in a large mixing bowl. Form into patties; grill, broil, or pan-fry to your desired done-ness. Or you can put it into a pan and bake at 350 degrees for about an hour or until done and in the last 15 minutes of cooking, spread Yoshida's sauce on the top. ONO!

Fast & Easy Ravioli

Ingredients:

1 bag frozen beef ravioli
1 jar of your favorite Spaghetti sauce
1 bottle Parmesan cheese

Instructions:

Boil frozen ravioli for just about 3-5 minutes in hot boiling water. At the same time, heat up the spaghetti sauce in a medium to large pot. Drain the ravioli and pour your sauce over your ravioli and sprinkle with some Parmesan cheese and serve with some nice n hot toasted garlic bread and a green salad. ENJOY!

Tuesday, February 5, 2013

Easy Miso Pork


Ingredients:

6 pounds pork butt (trim fat and cut into thirds)
1 cup shoyu (soy sauce)
2 cups water
1 tablespoon miso (Japanese fermented soy bean paste)
3/4 cup sugar
2 tablespoons sake (Japanese rice wine)
1 tablespoon minced ginger
1 tablespoon minced garlic

Instructions:

In a large pot, bring to a boil the soy sauce, water, miso, sugar, and sake until sugar and miso dissolve. Add the ginger and the garlic; cook for 5 minutes. Add pork butt, cook on high heat until sauce boils. Lower heat to medium, cover and simmer for 2 hours. Remove from sauce, slice and serve. ONO!

Ono Crab Rolls


Ingredients:

1/2 cup mayonnaise
1 package (3 ounces) cream cheese, softened
2 Tbsp celery, finely chopped
2 Tbsp onion, finely chopped
1 Tbsp lemon juice
1 tsp ground mustard
1 tsp Worcestershire sauce
Salt and pepper to taste
1-1/2 cups canned crab meat, drained, flaked or imitation crab meat can also be used
flour tortillas (10 inches)

Instructions:

In a large bowl, beat mayonnaise and cream cheese together until smooth. Add the celery, onion, lemon juice, mustard, Worcestershire sauce, salt and pepper. Stir in the crab meat. Spread about 1/2 cup filling over each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for 2 hours or until chilled. Cut into 1/2-inch slices. When serving stack rolls on top of each other to look like a “back bone”. Enjoy!

Friday, February 1, 2013

Ono Rib Eye Steak


Ingredients:

4 rib-eyes cut 2 inches thick bone out or in (bone out is better)
salt and pepper
For the marinade:
1/3 cup Apple Cider Vinegar
1 1/2 6oz cans pineapple juice
3/4 cup shoyu
1/4 cup Worcestershire Sauce
1 Tbsp Sesame Oil
1/2 cup brown sugar
2 tsp fresh chopped garlic
2 tsp garlic powder
2 tsp ginger powder
2 tsp Grated Ginger

Instructions:

Season the steaks well on both sides with lots of salt and pepper. Place all ingredients for the marinade in a sauce pan and heat on low, stirring so all the flavors to come together. Then, bring mixture up to a boil then turn off the heat and let cool completely. Seal steaks in a Ziploc bag, or a covered container, with the marinade and let sit in the fridge for at least two days. When ready to cook let come back to room temp. Season again and then grill steaks over high heat for 2 to 3 minutes on each side, until desired done-ness. They are so marinated they do not need to be on the grill too long. ENJOY!

Wednesday, January 30, 2013

Kim Chee Chicken


Ingredients:

5 pounds chicken wing drummettes
1 package (1 1/8 ounces) NOH brand Korean kim chee mix
1 egg, beaten
3/4 cup flour
1/4 cup cornstarch
3/4 cup water
1 tablespoon salt
1 teaspoon pepper
Oil for deep frying

Instructions:

Combine the kim chee mix, egg, flour, cornstarch, water, salt, and pepper. Add chicken, mix well; marinate overnight. Deep fry chicken in hot oil until golden brown; drain. Enjoy!

Tuesday, January 29, 2013

Hawaiian Stew


Ingredients:

3 pounds stew meat or boneless and skinless chicken pieces
6 cloves garlic, crushed
1 tablespoon salt
4 carrots, pared and cut diagonally
5 potatoes, pared into 6 pieces
2 quarts water
1 can (8 ounces) tomato sauce
1 onion, cut into wedges
6 stalks celery, cut diagonally into bite-size pieces
1/4 cup shoyu (soy sauce)
1/2 cup flour
1 cup water

Instructions:

In a large saucepan or Dutch oven, brown meat and garlic, adding 1 tablespoon salad oil if meat is very lean. Sprinkle with salt. Add the 2 quarts water, the tomato sauce and carrots to meat. Bring to a boil and cook rapidly for about 10 minutes. Add potatoes, lower heat, and cook for 15 minutes. Stir onions and celery into stew; cover and cook for about 1 1/2 hours or until meat is tender. Stir in shoyu. Mix flour with the 1 cup water. Stir into stew. Cook until gravy thickens, stirring constantly. ENJOY!

Friday, January 25, 2013

Oyster Sauce Ribs


Ingredients:

5 to 6 lbs pork ribs
Pinch of Hawaiian salt
SAUCE:
1/3 C oyster sauce
1 C. ketchup
3/4 C brown sugar
crushed ginger, 1 to 2 inches long
1/2 tsp. salt
1/2 tsp pepper

Instructions:

Boil ribs with a pinch of Hawaiian salt for 30 minutes. Drain while still warm, add sauce mixture, over ribs. Soak over night and broil on the hibachi or oven. Enjoy!

Friday, January 18, 2013

Stuffed Baked Fish


Ingredients:

1 (5 to 7 lb size) whole fish, cleaned
1 tablespoon salt
3 tablespoons salad oil
8 oz Portuguese sausage, thinly sliced
1 small clove garlic, minced
1 onion, sliced
1 tomato, sliced
1 cup oyster sauce
1 cup mayonnaise
1 teaspoon powdered ginger
1 1/2 teaspoons pepper
2 ti leaves

Instructions:

Sprinkle fish with 1 1/2 teaspoons of the salt. In a skillet, heat oil and sauté sausage, garlic, onion, and tomato. Combine oyster sauce, mayonnaise, ginger, pepper, and the remaining 1 1/2 teaspoons salt. Spread half of the oyster sauce mixture inside fish; stuff with sausage mixture. Spread remaining oyster sauce mixture over fish. Wrap fish in ti leaves and a sheet of heavy foil. Place in a pan and bake in oven at 350 degrees for to 1 hour, or until done. Enjoy with rice or as is. ONO!