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.

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!

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!

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!

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.

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!

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.

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.

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!

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!

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!