Mahalo Brownies

Ingredients:

1 box Brownie mix
3 eggs
½ cup Vegetable oil
1 cup pecans, walnuts, or macadamia nuts (optional)
1 cup milk chocolate or semi-sweet chocolate chips
1 cup white chocolate chips
8 X 8 inch bake pan
PAM spray

Instructions:

Preheat the oven to 350 degrees. Grease an 8 X 8 inch aluminum pan with PAM spray and set aside.

Pour the dry brownie mix into a large mixing bowl.  Add the oil and water to the brownie mix.  Crack the eggs in a separate small bowl then add the eggs to the oil, water, brownie mix. Stir all ingredients about 50 strokes with a wooden spoon until the batter is well blended. If you use less eggs you will get fudgy brownies, more eggs and you get cake like brownies. Add ½ cup nuts, ½ cup white chocolate chips, and ½ cup chocolate chips into the brownie batter. Stir until the chips and nuts are covered and blended evenly.

Pour the brownie batter into the 8 X 8 inch pan. Sprinkle ½ cup nuts, ½ cup white chocolate chips. and ½ cup chocolate on the top of the uncooked brownies. Bake 40-45 minutes on the center rack of the oven.

To test for done-ness, use a toothpick  or fork and insert it about 2 inches from the edge of the pan into the brownies. If it comes out clean, they are done. If it comes out with wet brownie batter, cook some more.Cool and enjoy.

Easy Fried Tako

Not sure who I got this recipe from, but THANK YOU!!!

Ingredients:

1 Tako (Octopus) any size
1-2 C Flour, depending on what size taco you have
1 Tbsp Cayenne pepper (more or less depending on your taste)
Cooking Oil

Instructions:

Wash taco very good in salt water. This will help take off the slime. Try to get one that has been cleaned all ready and then you won't have to worry about the cleaning of the insides.

Cut entire tako into bite size pieces, about 1/2" thick. Remember, the thicker it is the longer it has to cook. Mix flour and cayenne pepper together in a large bowl or on newspaper. Newspaper makes it easier to clean up. Dredge cut pieces of tako in flour/cayenne pepper mix. Make sure that you coat the tako good. Take a large pot and fill it about half way with the cooking oil. Heat until the oil is hot enough that when you drop a piece of the tako in it, it should start sizzling right away. When the oil is just right, carefully, take some of the tako pieces and gently drop them in the oil. When tako pieces come up to the top of the oil, let them cook for about a minute or so depending on how you would like the texture to be. The faster you take it out when it comes to top, the more "raw" it will be. Place cooked tako pieces in a bowl with paper towels on the bottom to soak up the extra oil. After all the tako pieces have been cooked place them in a clean bowl or container. Enjoy!

Jello Cream Pie

Congratulations to Hannah Book, for her favorite holiday dessert recipe that she brought in to Cash 'n Carry. She won a gift basket. Be sure to "LIKE" Cash 'n Carry Warehouse Maui on Facebook, for future giveaways as well as daily & weekly specials.

Crust:

1 ½ Block Butter
1/3 C. Brown Sugar
1 ½ C. Flour
½ C. Nuts (Opt)

Cream butter and sugar.  Mix in nuts, then flour.  Press into 9x13 pan and bake at 350 degrees for 10 minutes or until light brown.

1st Layer:

1 box Lemon Jell-O
1 C. Hot Water
1 8oz Cream Cheese
¾ C. Sugar
½ Pint Whipping Cream

Cream cheese and sugar.  Add jell-o to cream cheese mix.  Add whipping cream to mix, pour 1st layer on cooled crust and refrigerate until firm.

2nd Layer

2 Box Jello (any flavor)
1 Pkg Gelatin
3 C. Hot Water
Mix Jello and gelatin together with hot water and cool. Pour on cream cheese mix and refrigerate until firm.

Breakfast Souffle Casserole

Ingredients:

6 cups cubed bread (about 12 slices)
8-12 ounces diced ham, or sautéed breakfast sausage or Portuguese sausage, or cooked and crumbled bacon
1 package (10 ounces) frozen chopped spinach, thawed (optional)
2 cups shredded sharp cheddar cheese
10 eggs, lightly beaten
4 cups milk
1 teaspoon dry mustard
1 teaspoon onion powder
Salt and fresh ground pepper to taste

Instructions:

Generously butter 9 x 13 x 2-inch inch glass baking dish. Arrange bread cubes on bottom of baking dish. Sprinkle breakfast meat over bread. Squeeze excess water from spinach, sprinkle on top of meat. Sprinkle cheese on top of spinach. In a large bowl, beat together milk, eggs, mustard, onion powder, salt, and pepper; pour mixture evenly over the casserole. Bake at 300 degrees for 1 hour. Enjoy!

Taro Cakes

Ingredients:

2 cups cooked, mashed taro
2 tsp. salt
1 onion (finely chopped)
1 cup flour or panko
4 tbsp. milk

Instructions:

Wash taro, peel and cut up. Puncture with fork before placing in pot. Add water, cover boil. Reduce heat and simmer until soft (1hr.~) Mix all ingredients together. Shape into cakes, then dip or roll in flour or panko. Fry in hot oil until golden brown. Garnish with chopped parsley and slices of tomatoes. Enjoy!

Nutter Butter frozen Peanut Butter Pie

Nutter Butter frozen Peanut Butter Pie (Congratulations to Laurie Coffey for her recipe. She won a gift basket from Cash 'n Carry Warehouse Maui for her entry for the "KPOA Favorite Holiday Dessert Recipe Contest". This is the last week to drop yours off at 90 Amala Pl. in Kahului.)

Ingredients:

24 Nutter Butter Cookies (Crushed)
5 Tablespoons Butter, Melted
1 8oz Package Philadelphia Cream Cheese (Softened)
1 Cup Creamy Peanut Butter
¾ Cup Sugar
1 Tablespoon Vanilla
1 8oz Tub Cool Whip (Divided)

Instructions:

Mix crushed Nutter Butter, butter and press into the bottom and up side of a 9 inch Pie Pan.  Beat cream cheese, peanut butter, sugar and vanilla with mixer until well blended.  Stir in 1 ½ cup cool whip.  Pour into crust, freeze for 4 hours.  Remove from freezer 30 minutes before serving.  Top with remaining cool whip and serve.

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!!!

Vegetable Fettuccine

Ingredients:

16 oz. fettuccine    
1/2 cup butter    
8 oz. sour cream    
16 oz. heavy cream    
16 oz. frozen broccoli    
4-6 carrots cut in thin rounds    
1/2 cup Parmesan cheese
1/4-1/3 cup butter to saute vegetables

Instructions:

Cook and drain noodles. Saute frozen broccoli and carrots in butter. Cook 15 min or until done. Separate some noodles, toss vegetables with noodles. In sauce pan, melt 1/2 cup butter, add sour cream and heavy cream. Stir until well blended. Stir constantly on medium heat. Mix remaining noodles. Pour sauce over noodles. (Optional to add crab meat in, at the end, when you mix in the remaining noodles.) ENJOY!

Fishcake Soup

Ingredients:

1 large can chicken broth
4 fish cakes, diced
1 onion, diced
1 garlic clove, diced
1 bunch mustard cabbage, chopped
1 tub firm tofu, diced
1 tsp pepper
1 tsp garlic powder
1 package aburage, diced
1 Tbsp olive oil
Dry opae, optional

Instructions:

Saute onion and garlic in olive oil. Pour in chicken broth with seasonings. Add all ingredients. Simmer until mustard cabbage is done. Enjoy with or without rice. ONO!!!

Na Paniolo O Haleakala Cookies

MAHALO NUI LOA to MARK HOHMANN in Texas for this recipe!

 Ingredients:

2 cups Flour
½ tsp Baking Powder
1 tsp Baking Soda
½ tsp salt
1 cup white sugar
1 cup brown sugar
1 cup shortening
2 eggs
½ tsp vanilla
2 Cups Oatmeal
1 Cup Coconut (Shred/flake)
1 Cup Chopped Mac-nuts (or pecans)
6 oz of white chocolate chips

Instructions:

Measure first four ingredients and sift.  In large bowl mix sugars and shortening.  Add Eggs and Beat well.  Add vanilla, flour mixture and remaining ingredients and mix/stir well.  Drop by rounded teaspoonful on greased cookie sheet (space about 1.5 to 2 inches apart) and bake in pre-heated oven at 350 degrees for 8-10 minutes to desired done-ness (I like mine crunchy on da outside but chewy on da inside).

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!

Creamy Garlic Mushroom Chicken

Ingredients:

2-3 Chicken breasts, skinned, boned, sliced
Olive oil
Italian seasonings
chopped Garlic, as little or as much as you desire
2 Tbsp finely chopped Maui or red onion
1 big can cream of mushroom soup
1 box sliced button mushrooms
1 sliced red bell pepper
Whole milk

Instructions:

Marinade chicken in 2 Tbsp olive oil, Italian seasonings, and as much garlic as you like. Season with salt and pepper if necessary. Allow to marinade for at least one hour to overnight. When ready to cook, heat saucepan with olive oil. Saute chicken with more garlic and sliced mushrooms until the chicken is cooked through and there is no pink in the chicken. Add cream of mushroom and milk until you have the consistency you like. Let simmer. Right before you turn off stove, throw in the bell peppers and quickly stir together for just a minute, then turn off fire. This makes sure that the bell peppers won't get mushy and overcooked. Ono with fresh hot rice, corn and kim chee.

Chicken Stew

Ingredients:

2 lb boneless, skinless chicken thighs, fat removed and cut into bite size pieces
Flour
2 tablespoons salad oil
2 onions, chopped
1 small piece ginger root, sliced
2 cloves garlic, crushed
1 bunch cilantro (Chinese parsley), chopped
2 medium carrots, cut in 1-inch diagonal slices
3 potatoes, cut in 1-inch cubes
3 stalks celery, cut in 1-inch diagonal slices
2 large tomatoes, chopped
Salt and pepper to taste
2 teaspoons Worcestershire sauce

Instructions:

Coat chicken with flour. In a large sauce-pot, heat oil; brown chicken pieces. Remove and set aside. Add onions, ginger, and garlic; cook until onions are lightly browned. Add chicken and remaining ingredients; cover and bring to a boil. Lower heat and cook for about 45 minutes, or until potatoes are done. Enjoy with rice or crackers.

Spanish Rice

Ingredients:

3 lbs hamburger
1 small onion
1 small green pepper
1 can tomato chunks
1 cup cooked rice
1/2 tsp Chili powder
1/2 tsp sugar
1/2 tsp Oregano
Salt and pepper to taste

Instructions:

Brown hamburger with onion and green pepper. Mix together remaining ingredients and bake at 350 degrees for 30 to 35 minutes. Enjoy! Easy and ono.

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

Instructions:

Drain 5 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 at 375 degrees for 2-3 hours. Enjoy!

Pork And Squash

Ingredients:

2-3 lbs fresh pork chops, sliced thin
1 2-lb small Chinese long squash, peeled, cut lengthwise, then cut into 1/4" slices
1/2 round yellow union, sliced thin
1 whole red ripe tomato, halved and sliced thin
2 fresh cloves of garlic, crushed, peeled, and minced fine
1 whole bay leaf, ripped in half
2-4 Tbsp fish sauce (nuoc mam or patis)
fresh cracked black pepper to taste
1 Tbsp white vinegar
fresh cold water
oil for frying

Instructions:

Heat a large pot with cover. Add 2 Tbsp oil and heat til smoking. Add pork and stir fry. Brown and cook pork well done about 10-15mins on high heat. Season with pepper and bay leaf while frying. Add onions, tomato, and garlic. Continue to stir fry until vegetables are translucent and wilted. Add additional oil if needed. Add 4-6 cups of fresh water to pot, cover and bring meat to a nice boil then lower heat to simmer. Simmer til meat is tender. Add fish sauce and white vinegar to soup. Add squash to pot and cover. Cook til squash is soft. Add more pepper and patis to adjust to your taste. Enjoy with white rice.

Jook

Ingredients:

1 turkey carcass
3 quarts of water
1 cup of rice, washed
1 small piece of ginger root, crushed
1 Tbsp salt
4 green onions, chopped
1 bunch of Chinese parsley, chopped (Cilantro)

Instructions:

Simmer turkey and water in a large pot until turkey falls off the bones. Strain into another pot to remove small bones. Reserve turkey meat. Add water to broth to make 3 quarts since some water simmered away. Add meat, rice and ginger root to broth. Bring to a boil, then simmer about 1 hour.Stir it occasionally. Add salt, green onion and cilantro just before serving. 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. In a large bowl, combine eggs, sugar, and pumpkin. In a separate bowl, sift flour with the baking soda, salt, and cinnamon; then add to pumpkin mixture and mix well. Evenly spread the 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 back over and roll crosswise in cloth; allow it to cool. Using an electric mixer, beat cream cheese, butter, vanilla, and powdered sugar; then chill slightly. Unroll cake and spread with filling. Roll cake back up again, without the cloth, and wrap tightly in foil; freeze. To serve, slice frozen cake roll into 1/2-inch slices. Enjoy!

Brownies

Instructions:

4 eggs, beaten
2 cups sugar
1 cup flour
1 teaspoon vanilla
1/2 teaspoon salt
1 cup butter
4 squares Baker’s semi-sweet chocolate OR 4 ounces Hershey’s Special Dark candy

Ingredients:

Preheat oven to 325 degrees. Grease a 9 x 13 x 2-inch pan. In a large bowl, thoroughly mix eggs, sugar, flour, vanilla, and salt. In the microwave or stove top, Melt butter and chocolate, then stir chocolate mixture into egg mixture, mix well and pour into prepared pan. Bake for 30 to 35 minutes.ENJOY!

BIBINGKA (Filipino Coconut Rice Desert)

Ingredients:

5 1/2 cups mochi rice
1 can (12 oz) frozen coconut milk, thawed
1 pkg (1 lb.) dark brown sugar
bananna leaves

Instructions:

Rinse rice and cook in rice cooker. Preheat oven to 350 degrees. In a saucepan, combine coconut milk and 1 1/4 cups of the brown sugar. Cook over medium heat, stirring constantly, until thickened, about 20 minutes. Wilt banana leaves over low heat on oven or microwave; line banana leaves into a 13 X 9 X 2 inch baking pan. Put cooked rice into a large bowl. Reserving 1/2 cup of the coconut milk mixture, stir remainder and remaining brown sugar evenly into the hot rice. Put into prepared pan. Top with the reserved 1/2 cup coconut milk mixture. Bake for 20 minutes, then broil for five minutes to set topping. Cut into small pieces.Enjoy!

Butter Mochi

Ingredients:

1 lb mochiko (Japanese glutinous rice flour)
3 cups sugar
1 1/2 teaspoons baking powder
4 eggs, beaten
2 teaspoons vanilla extract
1/2 cup butter, melted
1 can (13.5 oz) coconut milk
1 can (14.5 oz) evaporated milk

Instructions:

Preheat oven to 350 degrees. Grease a 13 x 9 x 2-inch pan or two 8 x 8 x 2-inch pans. In a large bowl, combine mochiko, sugar, and baking powder. Add remaining ingredients and mix well with a wire whisk. Pour into prepared pan or pans and bake for 50 to 60 minutes; cool. Enjoy!

Spam and Kim Chee Chun

Ingredients:

1 Can SPAM, cut into squares
Won bok kim chee, stalks only
Rinsed Green Onion stalks, cut in 1 inch pieces
celery, cut into thin strips
3-4 eggs
flour
oil for frying

Marinade:
2 Tbsp. Shoyu
1 Tbsp. Sugar
2 Tsp. Sesame Seeds
1 Clove Garlic, minced
1 Tbs. Oil

Instructions:

Soak SPAM and vegetables in marinade for about 1 hour then skewer on long cocktail toothpicks, alternating SPAM between the vegetables. Dredge in some flour and then dip into beaten eggs. Fry in about 2-3 Tbsp. oil over medium heat. Lightly brown on both sides; cool. Remove toothpicks and cut into squares. Serve with vinegar-shoyu sauce.

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!

Tuna Omelette

Ingredients:

6 Eggs
2 can 6oz Solid white tuna
1/2- 1 whole onion, diced
Pinch of chopped garlic
1 Tbsp shoyu
Ground Black pepper to taste
1 Tbsp butter

Instructions:

In a medium size bowl, mix the eggs. Add all the rest of the ingredients together and blend/mix well. Preheat butter in a medium sauce pan. Pour mixture into the pan and fry on one side until underneath is slightly brown, then flip over to other side. Wait until flip-side is also lightly brown, add a dash of shoyu on top, remove and serve with hot rice. Enjoy!

Chicken Edamame Meatballs

Ingredients:

2 tablespoons shoyu
2 tablespoons sugar
1 tablespoon mirin
1/2 teaspoon ground black pepper
2 tablespoons cornstarch
1 pound ground chicken or turkey
1 egg, beaten
3/4 cup panko
1 cup shelled edamame beans (soybeans)

Instructions:

Grease a baking pan. In a small bowl, combine shoyu, sugar, mirin, black pepper, and cornstarch; set aside. In a large bowl, mix ground chicken, egg, and shoyu mixture. Add the panko; mix well. Form small flat patties with the meat mixture, place one or two edamame beans in the center of each patty, form meat mixture around the edamame, sealing the beans inside, while forming meatballs. Bake at 350 degrees for 15 minutes. Turn meatballs over and bake for another 10 to 15 minutes or until the meatballs are cooked through. Enjoy with brown rice and kim chee... ONO!

Baked Chicken and Stuffing

Ingredients:

6 skinless, boneless chicken breast halves or thighs
1 package instant chicken-flavored stuffing mix (6oz)
1 can cream of mushroom soup (10-3/4-oz)
1/3 C milk
1 Tbsp chopped fresh parsley

Instructions:

Prepare stuffing mix according to package directions, BUT do not let stand as directed. Spoon stuffing, crosswise, in center of a 9X13-inch pan, leaving space on both sides of stuffing to arrange chicken. Arrange chicken pieces on each side of stuffing, overlapping, if necessary. In a bowl, combine soup, milk and parsley. Pour over chicken. Cover with foil; bake at 400 degrees for 15 minutes. Uncover, bake for 10 minutes more or until chicken is no longer pink.

Chicken Enchilada

Ingredients:

3 to 4 pounds chicken thighs, skinless and boneless
1 medium onion, diced
salt to season
2 packages cream cheese (8-oz each)
1/2 pint whipping cream
1 package flour tortilla, 10 count (16-oz)
1 package green chili enchilada sauce (19-oz)
2 to 3 cups shredded cheddar cheese
Salsa for topping

Instructions:

Boil chicken and shred; place in a large bowl. Add onion and sprinkle salt to taste. In a separate bowl, combine cream cheese and whipping cream. Mix until smooth. Add to chicken and onion;  mix together. Place filling onto each tortilla and roll up. Place on greased 9X13-inch pan. (8 to 10 rolls should fit, depending on thickness of rolls.) Pour enchilada sauce over and sprinkle cheese on top. Bake at 350 degrees for 30 minutes. Serve with salsa. YUMMY!!!

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.

Easy Goulash

Ingredients:

1 pound ground beef
2 Tbsp oil
1/2 onion, chopped
2 (8-oz) cans tomato sauce
1 box frozen mixed vegetables (10 oz)
salt and pepper to taste

Instructions:

Fry onion in hot oil; add beef. Cook, stirring, until light brown. Stir in tomato sauce and frozen vegetables. Simmer until vegetables are thawed and heated. Season with salt and pepper. Simmer for 5 minutes. Enjoy with rice and kim chee.

Shredded Barbecue Beef

Ingredients:

1 pound stew meat
1 onion, sliced
2 quarts water
1/2 cup ketchup
2 tsp prepared mustard
1/4 cup brown sugar, packed
2 Tbsp vinegar
2 Tbsp French dressing
salt and pepper to taste

Instructions:

Cook stew meat and onions in water for 2 hours, or until tender. Remove meat. Leave 1 to 1-1/2 cups of liquid; drain the remainder. Shred meat and return to pot with liquid. In another pot, mix ketchup, mustard, and the rest of the ingredients and simmer on low heat, covered for 15 to 20 minutes. Add mixture to meat. Simmer, uncovered, to allow liquid to evaporate to desired consistency. Serve over rice or on hamburger bun. ONO!

Cornflake Chicken

Ingredients:

8 chicken thighs (about 3 pounds), skin removed
1/2 tsp salt
pepper to taste
3 Tbsp grated Parmesan cheese
1/2 C mayonnaise
4 C cornflakes, crushed

Instructions:

Preheat oven to 375 degrees. Sprinkle chicken on both sides with salt, pepper and cheese. Coat with mayonnaise, then roll in cornflakes. Place in baking pan and bake for 45 minutes, until juices run clear. Enjoy with either rice or mash potatoes and corn and salad.

Cookie On A Stick

Ingredients:

1 package (16.5 ounces) refrigerated chocolate chip cookie dough
8 Snickers brand miniature-sized candy (or other chocolate candy of your choice)
8 wooden craft sticks
Powdered sugar for dusting (optional)
Melted chocolate (optional)

Instructions:

Preheat oven to 375 degrees. Insert one wooden craft stick into each candy piece. Shape cookie dough into a ball around the candy to resemble a lollipop. Place four lollipops at a time onto an un-greased baking sheet; flatten dough slightly. Bake for 12 to 14 minutes or until edges are crisp. Cool on baking sheet for 1 minute; remove to wire racks to cool completely. Dust with powered sugar or drizzle with melted chocolate. ENJOY!

Annie's Pork Guisantes

Ingredients:

1 & 1/2 lb lean pork, cut into 1 x 1 1/2-inch pieces

1 Tbsp oil

2 cloves garlic, minced

1/2 cup water

1 can (8 oz) tomato sauce

1 tsp vinegar

2 sticks cinnamon

1 bay leaf

1 tsp salt

1/4 tsp pepper

1 can (15 oz) garbanzo beans, drained

1 pkg (10 oz) frozen peas

1/2 cup sliced pimientos

Instructions:

In a large skillet, heat oil. Sauté pork and garlic until brown. Drain excess fat. Add water and cook, uncovered, on medium heat until liquid is reduced. Add tomato sauce, vinegar, cinnamon, bay leaf, salt, and pepper. Stirring occasionally, cover and simmer for 20 minutes. Add garbanzo beans, peas, and pimientos; cover and cook for 5 more minutes. Discard cinnamon sticks and bay leaf. Enjoy with rice.

Three-Pepper Chicken

Ingredients:

2 lb chicken thighs or breasts, cut into bite-sized pieces
1/2 cup vegetable broth
1 large onion, sliced
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
2 teaspoons pink, green, and black peppercorns, coarsely ground

Instructions:

In a wok or skillet, heat 2 tablespoons of the broth. Stir fry chicken. Add onion, bell peppers, and remaining broth. Stir fry until vegetables are tender. Add peppercorns. Enjoy on fresh hot rice.

Spicy Garlic Shrimp

Ingredients:

***This makes one serving, so be sure to double up the ingredients for more than one person.***

1 cup shredded cabbage
Salad oil
Water
1 tablespoon minced garlic
6 to 8 large shrimp, shelled and cleaned
1 to 2 teaspoons pepper
2 tablespoons sliced onion
1 tablespoon chopped Chinese parsley (coriander)
1 tablespoon shoyu

Instructions:

Heat a skillet over high heat. Stir-fry cabbage in a little oil and water for a few seconds; put on a serving plate. Heat 1-1/2 tablespoons of oil over high heat, add garlic and shrimp; cook until garlic is lightly browned. Add pepper, onion, parsley, shoyu, and a little water; stir-fry for 10 seconds. Pour over cabbage.  ENJOY!!!  (Chicken, pork, beef, calamari, scallops, or tofu may be substituted for the shrimp).

Chicken Papaya

Ingredients:

2 1/2 lb chicken pieces
1 teaspoon salt
Dash of pepper
3 tablespoons salad oil
1 small piece ginger root, crushed
1 onion, sliced
2 cans (14 1/2 oz size) chicken broth
2 cups water
1 large green papaya, pared and seeded

Instructions:

Season chicken with salt and pepper. In a large saucepot, heat oil and brown chicken. Add ginger and onion; cook until onion is transparent. Add broth and water. Cover and simmer for 1 hour. Pare papaya and cut into 2 x 2 1/2-inch pieces. Add papaya to soup and cook 5 to 10 minutes or until papaya is tender.

Chopped Steak

Ingredients:

1 Big boneless steak, sliced thin
2 pieces Ginger, crushed
4 - 6 pieces Garlic, minced
2 Tbsp Cooking oil
4 Tbsp Shoyu
2 Tbsp Sugar
1 big Onion, sliced
1 Tbsp Cornstarch
1 Tbsp White vinegar
1 Tbsp Water

Instructions:

In a large bowl or Ziploc bag, combine shoyu and sugar, then marinate meat in shoyu/sugar mixture for about 1 hour. In either a cast iron skillet or frying pan, heat oil, add ginger and garlic. Add marinated meat, cook until medium well done. Add onions, cook until transparent, but not wilted. Turn the heat down a little. In a small bowl, combine cornstarch, vinegar and water, mix well. Add the cornstarch mixture to the meat and onions and mix it up. Simmer for about 5 to 7 minutes. Enjoy with hot rice and kim chee!

Bread Pudding

Ingredients:

2/3 of a 1 lb. loaf of Portuguese sweetbread
4 whole eggs
6 tablespoons (3/4 stick) unsalted butter
1/2 cup granulated sugar
2 cups evaporated milk
1 teaspoon vanilla extract
cinnamon and nutmeg (optional, to taste)***
raisins (optional, to taste)***

Instructions:

Preheat oven to 350º degrees. Cut sweetbread into one inch cubes and arrange in a 9" x 5" loaf pan. Set aside. Cream butter and sugar until smooth. Mix in eggs one at a time until well combined. Add in evaporated milk and vanilla, mixing well. Carefully pour mixture over cubed bread. Bread should be completely covered. Let sit for approximately 30 minutes prior to baking. Bake covered for 40 minutes or until firm. Remove from oven and let your bread pudding rest uncovered for about 30 minutes before serving.

***if adding cinnamon, nutmeg or raisins, add to taste & make sure to REALLY mix well before allowing pan to sit for 30 minutes.***

Sweet And Sour Chicken Wings

Ingredients:

5 lb. chicken wings
3 eggs, beaten
1 1/2 c. flour

Sauce:
3/4 c. white sugar
1/4 c. pineapple juice
1/2 c. vinegar
3 Tbsp. ketchup
2 Tbsp. shoyu
1 tsp. salt

Instructions:

Dip wings in beaten eggs and shake in bag of flour. Deep fry until slightly browned. Mix sauce items together and place aside. Put fried chicken in a shallow pan lined with foil. Pour sauce over them and bake at 350 degrees for 30 minutes. Enjoy!

Creamy Mushroom Patties

Ingredients:

4 lbs Ground beef or ground pork
2 slices Bread (wheat or white)
1 Egg
Salt and pepper to taste
1 family size can Cream of mushroom soup
1/2 can milk

Instructions:

Pre-heat a big frying pan to medium. Put the beef in a bowl, then tear the bread in the bowl and add egg. Add salt and pepper. Mix well, then form patties. While your patties are cooking, you can mix the cream of mushroom soup with milk. Add to pan and heat sauce thoroughly, with all patties in pan. Enjoy with rice and corn.

Kim Chee Chicken

Ingredients:

6 lbs Chicken, cut into bite size
1/2 lb Butter
1 clove Garlic, crushed
1 Onion, sliced
3 jars hot Kim chee

Instructions:

In a large pot, add chicken together with the onions, garlic and butter. When chicken turns brown add the kim chee and simmer till chicken is cooked. Salt to taste. Ono with fresh hot rice.

Hang Over Soup

Ingredients:

1 lb. pork, cut into bite size pieces

2 cloves garlic, minced

1 Tbsp dried cooking opae (shrimp)

5 c. water

2 tsp. salt

1 tsp. sugar

1 lg. bunch Chinese mustard cabbage, cut into 1" pieces.

1 bunch watercress, cut into 1" pieces.

1/2 a Napa Cabbage (Won bok) 

Instruction:

Place cut up pork into a large pot, with garlic & water. Add salt, sugar & opae. Bring to a boil. Turn heat down to medium & let simmer till pork is tender, about 30 minutes. Bring soup to a rolling boil again.. and add all of vegetables at one time. Using a ladle, push veggies down into broth. Turn heat off. Let sit for 10 minutes. Enjoy, with a bowl of rice! ONO!

Can Tuna Donburi

Ingredients:

1 6 oz can Tuna, drained
3 large Eggs, beaten
1/2 tsp Sugar
1/2 tsp Shoyu
1 tsp Oil

2 Tbsp chopped Onion
1/4 C Bean sprouts or chop suey mix
2 Tbsp Kamaboko, sliced in matchsticks
Salt & Pepper to taste
Nori Furikake

Instructions:

Add oil to frying pan on medium-high heat. Quckly saute onions first, then add bean sprouts. In a separate bowl, mix eggs, tuna, sugar, shoyu, salt, & pepper. Add to frying pan, reduce heat to medium, and cook until eggs are cooked to your liking. Serve over hot rice and top with a dash of furikake.

Chili Chicken

Ingredients:

Chicken Drummettes
Salt
Pepper
Garlic Powder
Flour

Sauce:
1/2 cup Aloha shoyu
1/4 cup brown sugar
1/4 tsp chili powder
2 cloves garlic - crushed

Instructions:

Season chicken in salt, pepper and garlic powder. Roll in flour and deep fry until golden brown. Drain on paper towels. Mix sauce ingredients. Dip fried chicken in sauce and serve with hot rice.

Clam Dip

Ingredients:

1 pkg (3 oz) cream cheese
1 tablespoon mayonnaise
1 can (6 1/2 oz) minced clams, drained
1/4 teaspoon Worcestershire sauce
2 teaspoons grated onion
2 teaspoons chopped parsley
1&1/2 teaspoons lemon juice
1/4 teaspoon salt
3 drops hot pepper sauce

Instructions:

Beat cream cheese well; stir in remaining ingredients. Chill. Enjoy with crackers or chips.

Baked Shoyu Chicken

Ingredients:

5 lb Chicken thighs
1 1/2 Cup Aloha shoyu
1 1/2 C Brown sugar
1/2 C Water

Instructions:

Mix shoyu, sugar and water (if too sweet at more shoyu, if too salty add more sugar). Place chicken in baking pan and pour mixture over chicken. Bake at 375 degrees for 1 hour. Turn pieces over at least once while baking. ENJOY!

SPAM & Cabbage

Ingredients:

1 can SPAM, diced
1/2 onion, sliced
1 medium cabbage, thinly sliced
1 clove garlic, chopped
1/4 C Shoyu
Sesame Oil

Instructions:

Heat sesame oil in pot. Add SPAM & all other ingredients. Cook until cabbage is done. Ono over rice. Enjoy!

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 frying pan, fry bacon for 2 minutes. Add remaining ingredients 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. ONO!

Pork Tofu

Ingredients:

1 lb pork, sliced in 2X1 inch pieces
1 Tbsp salad oil
1/2 cup shoyu
1/4 cup water
1/4 cup sugar
1 medium onion
1 small piece of ginger root, crushed
1 block tofu
 4-12 green onions, cut into 2 inch lengths
salt and pepper to taste

Instructions:

In a skillet, heat oil and brown pork. Add shoyu, water, sugar, onion and ginger. Bring to a boil and simmer for five minutes. Gently stir in tofu; simmer gently a few minutes longer. Salt and pepper to taste Add green onions just before serving. Enjoy with rice.

Baked Salmon

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

Instructions:

Place filets on a large, tin foiled baking pan. Layer lup chong and onions over filet; cover with mayonnaise and sprinkle with cheese. Cover with foil and bake at 375º degrees for 45 minutes. Remove foil, increase oven temperature to 400º degrees, and continue cooking for 15 minutes or until top is brown. Ono with just a green salad or rice and kim chee.

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 Hamburger Curry

Ingredients:

1 lbs Ground beef
1 can cut green beans
1 can Kernel corn
1 box S&B Golden Curry mix
Cornstarch and water to thicken

Instructions:

Brown hamburger. Add enough water to cover beef. Then bring to boil, simmer and add the beans and corn. Bring that to a boil and simmer for about 15 minutes. Add cornstarch and water to thicken gravy. Enjoy with rice & kim chee!

SPAM & String Beans

Ingredients:

1 can Spam (cubed)
1 pkg String beans (cleaned and julienned)
Vegetable oil
Garlic salt
Salt & Pepper (optional)
1 Tbsp Oyster sauce

Sauce: (mix & set aside)
1/2 C Shoyu
1/2 C Sugar
1 Tbsp cooking Mirin
2 cloves Garlic (quick smash with knife)

Instructions:

In frying pan, add about 1 Tbsp vegetable oil to heated pan. Add Spam and brown, then add string beans and oyster sauce. Cook for 3 to 5 minutes on medium heat. Pour in teriyaki sauce and season with salt and pepper. Cook for 3 to 4 minutes. Enjoy on fresh hot rice! ONO!!!

Char Siu Pork

Ingredients:
 
1 pork butt, cut into thick long strips; keep bones to make soup
1/2 cup red food coloring
1 tsp salt
2 cups sugar
1 cup hoisin sauce
2 cups honey
1/2 cup shoyu (Aloha)

Instructions:

Pour red food coloring on pork strips. Rub coloring into pork, one by one. Add all other ingredients. Soak for two hours and up to two nights.Broil for 1&1/2 hours on lower rack. If using a grill, cut pork into thinner strips. ENJOY!

Sam Sato's Spam Surprise

Ingredients:

4 ounces Portuguese sausage, sliced
2 cans Spam, sliced
1 pound Head Cabbage, sliced
1 cup Chicken Stock
8 ounces Frozen Lima Beans
Optional:shoyu to taste

Instructions:

In a pan of water, cook sausage to remove excess fat. In a separate pan, saute Spam, browning meat. Add cabbage, chicken stock and Lima beans to the Spam and mix. Remove cooked sausage from the other pan and add to mixture. Cook all together for a few more minutes and serve. Enjoy!

Poi Mochi

Ingredients:

1 bag of poi
2 C. water (more or less as necessary for consistency of thick pancake batter)
2 packages (10 ounces each) Mochiko (Asian sweet rice flour)
1 ½ C. sugar
1 quart canola oil for deep frying

Instructions:

Combine all ingredients except oil; mix well (if you want it sweeter, add more sugar). Drop by teaspoonfuls into hot oil and deep fry until slightly crisp. Drain on absorbent paper. Makes about 30 to 36 pieces.ONO!!!

Island Baked Salmon

Ingredients:

3 lb salmon filet
6 lup chong, cooked and thinly sliced
2 onions, thinly sliced
2 to 3 cups mayonnaise
1 cup grated Parmesan cheese

Instructions:

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

Pahole Fern Salad

Ingredients:
 
1 bunch pahole (fern shoots)
3 pounds tomatoes, diced
1/2 Maui onion, sliced
1/2 large corm taro, cooked until tender, cleaned, and diced

Sauce:
1 cup shoyu
1 cup water
Dash chile flakes and apple cider vinegar

Instructions:

Bring a pot of water to a boil. Place the pahole fern in water for 3 1/2 minutes. Remove and drain. Cool pahole fern down in an ice bath and drain. Cut pahole fern into 3/4-inch long pieces, and in a bowl, add and mix with tomatoes and onions. In a separate bowl mix all sauce ingredients together Add tomatoes, pahole, onions, and taro toss to coat. Enjoy!

Chicken Hekka

Ingredients:

1 1/2 lb boneless, skinless chicken, cut into bite-sized pieces
3/4 cup sugar
3/4 cup shoyu
3/4 cup mirin (Japanese sweet wine)
2 tablespoons salad oil
2-inch piece ginger root, grated
3 medium carrots, julienne
2 onions, sliced
1 can (14 oz) shredded bamboo shoots, drained
1/2 lb fresh mushrooms, sliced
1 bunch watercress, cut into 2-inch lengths
8 oz pkg long rice, soaked and cut into 2-inch lengths

Instructions:

Combine sugar, shoyu, and mirin. In a skillet or wok, heat oil to medium high. Squeeze juice from grated ginger into wok. Add ginger and stir fry until brown; discard ginger fibers. Add chicken and stir-fry over high heat. Add shoyu mixture and cook for 2 more minutes. Add vegetables, one at a time, and stir-fry after each addition. Add long rice and cook for 3 more minutes, or until done. Enjoy with rice! YUMMERZ!

Easy Pork Shoyu

Ingredients:

2 cups shoyu
2 cups sugar
2-1/2 cups water
1 t. sake or liquor
1 t. vinegar
5 lbs. pork butt
1" ginger, cut or sliced
2-3 cloves garlic, cut or crushed

Instructions:

Mix all the ingredients together in a pot. Put the pork in the shoyu mixture. Bring to a boil, then simmer for 3 hours. Slice and serve hot. Easy & ono!

Shoyu Chicken

Ingredients:

1/2 cup shoyu
1/2 cup apple cider vinegar
1/4 cup brown sugar
1 1/4 cups water
1 tablespoon minced ginger root
1 1/2 teaspoons minced garlic
5 pounds chicken pieces
1/4 cup cornstarch

Instructions:

In a large bowl, combine shoyu, vinegar, sugar, 1 cup of the water, the ginger and garlic. Marinate chicken in mixture for at least 2 hours. Put chicken with marinade into a large pot; bring to a boil and simmer for about 40 minutes or until chicken is tender. Combine cornstarch and the remaining 1/4 cup water; stir into chicken mixture. Cook until mixture thickens. Enjoy with hot rice, corn and kim chee. ONO!

Honey Short Ribs

Ingredients:

6 to 8 pounds short ribs
1 cup shoyu
1 cup honey
1 tablespoon whiskey
1 teaspoon ginger powder
1 teaspoon garlic powder
1 teaspoon sesame oil
1 large red pepper, diced
1/2 teaspoon black pepper

Instructions:

If short ribs are thick, score on both sides. In a large bowl, combine all ingredients; marinate ribs for at least one hour. Grill or broil to desired done-ness. ENJOY!!!

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 tablespoons milk
2 tablespoons lemon juice
1/2 teaspoon 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!

Pickled Onions

Ingredients:

2&1/2-3lb onions
2 green peppers
1&1/2 cups cider vinegar
1&1/2 cups water
3 Hawaiian red peppers, seeded and chopped
1 Tbsp Hawaiian salt

Instructions:

Cut onions and green peppers into wedges; pack tightly into jars.
Combine remaining ingredients, stirring until salt dissolves. Pour over onions and peppers.

Cover and let stand for 24 hours, then store in refrigerator. Makes 2 quarts. Enjoy!

Teriyaki Pork

Ingredients:

1-2 lbs Pork shoulder/butt, cut into bite sized pieces
1/4 C Shoyu
1/4 C Sugar
1/4 C Sake
4 cloves Garlic (diced fine)
2 tsp Ginger paste

Instructions:

Mix shoyu, sugar, sake, diced garlic, ginger paste. Set aside. Brown pork in a heavy frying pan. When browned, pour in sauce; simmer for about 45 minutes with lid on or until fork tender. Stir occasionally to ensure even coating w/ sauce; cook the final few minutes without the cover so pork will glaze nicely. Serve with hot fresh rice and veggies. ONO!

Mochiko Chicken

Ingredients:

2 lbs. chicken (thighs or breasts) cut into bite-sized pieces
4 Tbsp. mochiko flour
4 Tbsp. cornstarch
4 Tbsp. sugar
5 Tbsp. shoyu
1/2 Tsp. salt
1/4 cup chopped green onions
2 beaten eggs
2 cloves minced garlic
oil for frying

Instructions:

Mix all the ingredients in a large bowl (except for the oil) and add in chicken. Mix well and marinate chicken overnight. Fry marinated chicken in oil until golden-brown. Drain oil from chicken on paper towels. ENJOY!

Ahi Miso Burger

Ingredients:

1 pound boneless and skinless ahi (or aku)
1/2 cup finely chopped yellow onions
1 stalk green onion, finely chopped
1 egg
1/2 cup miso
Vegetable oil for frying

Instructions:

Chop or mash ahi. Combine all remaining ingredients with ahi; mix well. Form into 3-inch patties. Heat skillet to medium heat, add vegetable oil and brown ahi patties on both sides until done. Enjoy either on burger buns or with rice. ONO!

Baked Spaghetti

Ingredients:

1 tablespoon olive oil
1 small round onion, finely chopped
2 cloves garlic, minced
1 pound lean ground beef
1 jar (32 ounces) spaghetti sauce
1 cup water
1 package (8 ounces) spaghetti noodles, uncooked
2 cups shredded Italian blend cheese

Instructions:

Preheat oven to 350 degrees. In a large skillet or sauce pot heat oil; sauté onion and garlic.  Add ground beef and cook until lightly browned; drain excess oil.  Add spaghetti sauce and water; heat through.  Lightly grease a 2-quart casserole.  Pour enough sauce to cover the bottom of the casserole dish.  Break half of spaghetti noodles and lay evenly in casserole dish.  Pour half of remaining sauce over spaghetti noodles and sprinkle with half of the cheese.  Repeat with remaining spaghetti, then sauce and top with cheese. Cover and bake for 20 minutes.  Uncover and bake for another 20 minutes or until cheese is lightly brown on top.  Remove from oven and let sit for at least five minutes before cutting and serving.

Yummy Banana Cream Squares

Ingredients:

2-3 ripe Bananas, sliced
Cool Whip topping

Shortbread Crust
2 blocks Butter
2 Tbsp Sugar
2 C Flour

Filling:
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 for about an hour then ENJOY!!!

Kalua Pork Lumpia

Ingredients:

1 lbs. shredded Kalua pork
1 medium Cabbage, sliced
1 onion, sliced
Salt & pepper to taste

1 package Lumpia wrapper
egg

Canola oil for frying
1 clove crushed Garlic
Vinegar for dipping

Instructions:

Saute pork and onion in a large frying pan. Add cabbage and cook until cabbage is soft. Salt and pepper to taste. Place into colander and drain and cool thoroughly. To make lumpia, place 2 tablespoon kalua cabbage mixture onto one wrapper. Fold the edge closest to you over filling, then fold in the left and right side towards the center. Roll tightly. Brush edge with egg white and seal. Fry lumpia until golden brown. Drain on paper towel. Serve with garlic and vinegar dipping sauce.YUMMY!!!

Pasteles Stew

Ingredients:

1 lb Pork, cut into bite sizes
1 lb Chicken, cut into bite sizes
4 cloves Garlic
1 small chopped Onion
2 cans Tomato sauce

2 cans (same can) water
Salt and pepper
4 Pasteles
1 Potato, cut into stew sizes
1-2 Carrots, cut into stew sizes

Instructions:

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

Sweet Sour Chicken

Ingredients:

4-8 skinned, de-boned chicken breast halves
1 egg, beaten
cornstarch
vegetable oil
Sauce:
3/4 cups sugar
4 Tbs.ketchup.
1/2 cup vinegar
1 Tbs. shoyu
1/2 tsp. garlic powder

Instructions:
Mix all the ingredients for sauce together. Dip chicken breast in egg, roll in cornstarch. Fry in oil until just browned. Place chicken in a shallow baking pan. Pour the sauce over it and bake uncovered at 325 degrees, for one hour. Turn chicken every 15 min. Serve with rice! ONO!

Ono Orange Creamsicle Cake

Ingredients:

1 box White cake mix
1 box Orange Jello

Frosting:
1 8 oz Cool-whip
1 small box Instant jello pudding.
1 tsp Orange extract.

Instructions:

Bake cake according to package. Mix Jello with 1 C hot water and 1/2 C cold water. When cake is done,  poke holes all over the cake, then pour the Jello mix all over the cake and place in the refrigerator. While the cake is baking or cooling, prepare the frosting, by combining all 3 ingredients and then set in the fridge until ready to frost. Frost with the cool whip and instant jello frosting. Chill until ready to serve and ENJOY!

SPAM Stir Fry

Ingredients:

1 can SPAM, sliced, then julienned
1 Round onion, cut in half, slice
Green onion (scallions), for garnish.
Tomatoes, wedged
Cabbage, cut in half, sliced
Pam spray
Hawaiian sea salt
Aloha Shoyu
Coarse black pepper
Tobasco sauce

Instructions:

Heat pan. When hot, spray Pam thoroughly. Add the Spam. Cook til it's a little sweaty. Then add in order: add onions, tomatoes, then the sea salt, black pepper. Cook until the tomatoes almost wilt. There will be soup in the pan by now from the tomatoes. Then add the cabbage, cover and cook for another 25 to 40 minutes on medium heat.  Enjoy with rice! YUMMY!

Kamaboko Salad

Ingredients:

1 piece/block kamaboko
1 cup chopped celery or shredded cabbage
4 oz. spaghetti noodles (cooked and seasoned with salt)
1 Tbsp. chopped green onions
Mayonnaise (to taste)
Salt and Pepper (to taste)

Instructions:

Cut the kamaboko from the board (if necessary). Cut into thin slices lengthwise horizontally. Cut into thin strips crosswise. Mix the ingredients together (kamaboko, celery, noodles, green onions, salt, pepper and mayonnaise.) Serve on lettuce leaves.

Easy Baked Pork Chops

Ingredients:

Pork chops, fat trimmed off
Salt
Pepper
Concentrate orange juice

Instructions:

Salt and pepper to taste. Line a baking dish that's at least 3 inches deep with aluminum foil. Place chops in dish. Place 1 tablespoon frozen orange juice from can on each chop. Bake at 325-350 degrees until brown (approximately 35-40 minutes). Turn chops over. Place another tablespoon orange juice on chops cook until brown (approximately 10-15 minutes). Do not over cook. Edges of chops should be dark. Enjoy with fresh hot rice or mash potatoes and corn and green salad. ONO!

Corned Beef Casserole

Ingredients:

1/4 cup butter
1 cup finely minced onion
2 cups cooked, peeled, sliced russet potatoes
1 can (12 ounces) corned beef, thinly sliced OR 2 cups chopped cooked fresh corned beef
3 hard cooked eggs, thinly sliced
1 can reduced fat cream of mushroom soup
3/4 cup of 2% milk
1 cup grated reduced fat cheddar cheese
3/4 cup bread crumbs

Instructions:

Grease a 2 quart casserole dish or a 9-inch square glass baking dish. Melt 2 tablespoons butter in a small skillet, sauté onions until tender; set aside. Place potatoes in bottom of a greased casserole dish. Layer corned beef, eggs, and sautéed onions over potatoes. In a mixing bowl, combine mushroom soup, milk, and grated cheese, pour over casserole. Melt remaining 2 tablespoons butter in skillet, add bread crumbs and cook over low heat until bread crumbs are lightly browned. Sprinkle bread crumbs on top of casserole. Bake in 375 degree oven for 30 minutes. ENJOY!!!

Baked Buttermilk Chicken

Ingredients:

4 to 6 boneless, skinless chicken breasts
1 1/2 cups buttermilk
3/4 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter
1 small can (10 ounces) cream of chicken soup

Instructions:

Preheat oven to 375 degrees. Dip chicken into 1/2 cup buttermilk then roll in flour seasoned with salt and pepper. Melt butter in 9 x 13 pan. Put chicken pieces in pan and bake for 20 minutes. Turn chicken over and bake 15 additional minutes. Blend together the remaining cup of buttermilk and soup to pour over chicken. Bake 15 minutes more or until chicken is done. Easy & super ono!!!

Soda Chicken

Ingredients:

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

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

Easy Swiss Steak

Ingredients:
2 lb round steak, 1-inch thick, fat trimmed
1 Cup reduced-sodium ketchup
1/4 Cup flour
Salt and pepper to taste
1 large Maui onion, coarsely chopped
1 Tablespoon vinegar
Zucchini, bell peppers, mushrooms, and herbs, chopped (optional)

Instructions:

Place a large sheet of heavy foil in a baking pan. Combine ketchup and flour; put half of the mixture in center of the foil. Place steak on ketchup mixture; season with salt and pepper. Top with onion and remaining ketchup mixture; sprinkle with vinegar. Fold edges of foil to tightly seal the steak in the foil. Bake at 450ºF for 1 1/2 hours, or until steak is tender.

Easy And Ono Pork Chops

Ingredients:

6 large pork chops, cut 1-inch thick
Salt and pepper to taste
1 medium onion, sliced
2 cloves garlic, minced
2 cans (14.5 ounces each) diced tomatoes
1 cup chicken broth
1 tablespoon thyme
1 teaspoon chili pepper flakes

Instructions:

Season the pork chops with salt and pepper. In a large skillet or Dutch oven, brown the pork chops on both sides; drain excess fat. Add remaining ingredients to the pork chops; cover and simmer until chops are tender, about one hour. ono with hot rice, gravy & corn!

Homemade Sloppy Jo's

Ingredients:

1 tablespoon vegetable oil
1 pound ground beef or turkey or chicken
1 medium onion, chopped
1 clove garlic, minced
1/2 cup chopped celery
1 teaspoon salt
Dash of pepper
1 tablespoon Worcestershire sauce
1/2 cup catsup
6 hamburger buns, split
3 tablespoons butter

Instructions:

In a frying pan, brown meat in the oil and cook until crumbly; drain excess oil. Add onion, garlic, and celery cook until tender. Add all of the seasonings and catsup; lower heat and simmer 20 minutes. Heat hamburger buns and spread with butter. Spread hamburger mixture on buns and serve hot. YUMMERZ!

Podagee Baked Beans

Ingredients:

1 lbs Portuguese sausage
1 can (1 pound, 15 ounces) pork and beans
1 can (15 ounces) kidney beans, drained
1 large onion, chopped
1 C. catsup
2 Tbsp. Worcestershire sauce
1/3 C. brown sugar
3 Tbsp. dark molasses
1 Tbsp. prepared mustard
1/2 tsp. vinegar

Instructions:

Cook sausage in water for 10 minutes; drain and slice. Put sausage, beans and onion into a 3-quart baking dish. Combine remaining ingredients and stir into bean mixture. Bake, uncovered, at 350 degrees for 1 hour.

Easy Corn Beef Hash

Ingredients:

2 lbs potatoes (peeled & boiled)
1 can corned beef
4 eggs (beaten)
1 round onion(chopped)
salt & pepper to taste
flour

Instructions:

Drain water from potatoes, and dice or mash. Combine corned beef, onions and 2 eggs. Chill for 1 hour, before shaping into patties. Beat 2 eggs in separate bowl. Dredge the patties in egg wash, then flour, fry in hot oil. Place cooked patties on to a plate with napkin to drain excess oil. Some ono!!!

Chicken Hekka

Ingredients:

1 package Long Rice
2 lb. Chicken Thighs
1/3 cup Shoyu
1 tsp. Salt
½ cup Raw Sugar
1 Round Onion
1 can Bamboo Shoots
1 can Mushrooms, pieces and stems
1 block Tofu
1 cup Green Onions

Instructions:

Soak the long rice in a pot of cold water and let it come to a boil.  Simmer for about ½ hour.  Drain water, cut into 3 inch pieces. Cup up and debone the chicken into bite size pieces and fry in oil.  Add shoyu, salt, raw sugar and mix together.  Slice the round onions and bamboo shoots.  Cut the tofu into cubes and the green onions into 1 inch lengths.  When the chicken is cooked, add the onions, bamboo shoots, tofu and long rice.  Cook until seasonings have soaked through the ingredients.  Add the green onions last to give color to the dish. ENJOY!!!

Kanaka Stew

Ingredients:

3 lbs Beef short ribs
2 large Maui onions
2 tomatoes
1 1/2 C Fresh poi
1 tsp Hawaiian salt
Water

Instructions:

Brown the short ribs of beef slightly. Add enough water to cover them up. Simmer until meat is tender, about 3 1/2 hours. Then add the poi, tomatoes and onions and heat till onions are done. So ONO!!!

Simple Kine Spam Dinner

Ingredients:

1 can Spam, cut bite-size
2 Tbsp Vegetable oil
6 Green onions
2 cloves Garlic
6 small Tomatoes

Instructions:

Heat oil in pan. Sautee garlic, green onions, tomatoes, and Spam together. Simmer for 10 minutes. Add little water as desired. Serve hot over steamed rice

Baked Short Rib Stew

Ingredients:

6 strips of short ribs
2 cans cream of mushroom soup
1 can (10-3/4oz) tomato soup
1 pkg. Lipton onion soup
carrots, cut into bite size pieces
celery, cut into bite size pieces
potatoes, cut into bite size pieces
1 large onion, chopped

Instructions:

In a large mixing bowl combine all the soups.Add the vegetables. Set aside. Cut the ribs into thirds, and place in a 9X13 baking pan. Pour soup over ribs and cover. Bake at 375 degrees for 1&1/2 to 3 hours, depending on size of vegetables. When vegetables are soft, your stew is ready! Very filling & ono!

Chicken Papaya

Ingredients:

3 lbs chicken pieces
1 teaspoon salt
Dash of pepper
3 Tbsp salad oil
1 small piece ginger root, crushed
1 onion, sliced
2 cans (14 1/2 oz size) chicken broth
2 cups water
1 large green papaya, pared and seeded and cut into 2X2&1/2- inch pieces

Instructions:

Season chicken with salt and pepper. In a large sauce pot, heat oil and brown chicken. Add ginger and onion; cook until onion is transparent. Add broth and water. Cover and simmer for 1 hour. Add papaya to soup and cook 5 to 10 minutes or until papaya is tender. SO YUMMY!!!

Chicken Adobo

Ingredients:

2 tbsp. oil
3 lb. frying chicken cut into 2 inch pieces
2 bay leaves
3 garlic cloves, minced
1/2 tsp. black pepper1 small onion, sliced
1/2 cup rice vinegar
1/4 cup shoyu
2 tbsp. brown sugar

Instructions:
Heat saucepan, add oil. Add chicken, bay leaves and garlic. Sauté chicken for approximately 5 minutes or until light brown. Remove excess oil. Add all remaining ingredients, cover, bring to a boil; reduce to simmer for 20 minutes. Stir chicken to cook evenly in the sauce. Before serving remove bay leaves. Serve with hot rice.

Pork and Mungo Beans

Ingredients:

5 lbs Pork
1 Onion
5 cloves Garlic
1 large piece of fresh Ginger
Salt and pepper, to taste
1 lbs fresh or dried (ebei) Shrimp
2 Bay leaves
1 lb dried Mung beans

Instructions:

Slice onion & garlic. Peel and slice ginger into small slivers, reserve half of ginger. Wash & rinse mung beans. Bring to a boil beans & 1/2 of ginger w/ about 1 inch of water above the level of beans then simmer approx. 15 minutes. Cut pork and saute w/ onions, garlic, bay leaves and remaining ginger. Add shrimp and beans (with the water that the beans are in). Bring to boil then simmer 45 minutes. Add salt and pepper to taste. Ono with rice and a ripe banana.

Edamame Rice

Brought to you by: Cash N Carry Warehouse Maui

Ingredients:

4 cups brown rice
1 package frozen shelled edamame soybeans
1 bottle (1.7 oz) furikake
1 bottle (7 to 8 oz) nametake mushrooms

Instructions:

Cook the brown rice and edamame according to package directions. When finished, fluff the rice and layer into a large bowl with the edamame, furikake, and nametake mushrooms. Mix to combine.

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
2/3 to 3/4 cup Hawaiian Sun Guava Nectar
1/4 cup vegetable oil
2 eggs

Instructions:
Combine the flour, sugar, baking powder, and salt, set aside. Next, in another bowl, combine the guava yogurt, 2/3 cup guava nectar, eggs, and oil until smooth. Mix the dry and wet ingredients together. If it seems too thick, add a little more guava nectar. Pour into a lightly buttered muffin pan. Bake at 350 degrees  for 40 to 50 minutes. Healthy & ono!

Li Hing Pineapple

Ingredients:

1 ripe Pineapple
1-2 Tbsp Li hing mui powder

Instructions:

Peel pineapple and cut into chunks and put in a bowl. Sprinkle li hing mui powder over pineapple. Stir well, adding li hing mui powder to taste. Best kept cold. ONO!

Chicken Enchiladas Casserole

Ingredients:

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

Instructions:

Heat together cream of mushroom soup, cream of chicken soup, and enchilada sauce. Add chicken. While it heating up, spray a 9X13 inch baking pan with cooking spray. Place 6 tortillas in pan. Add 1/2 of sauce mixture. Sprinkle with 1/2 of cheese. Repeat with remaining ingredients. Bake at 350 degrees for 40 minutes. Enjoy with sour cream, olives, lettuce and tomatoes.

Fried Shoyu Ahi

Ingredients:

1 lb ahi (yellow fin tuna), cut into 4 filets
Salt and pepper
2 Tbsp salad oil
3 Tbsp shoyu
3 Tbsp dashi (soup stock)
2 Tbsp mirin (sweet rice wine) or sugar
Shredded won bok, 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. Ono with rice, pickle onions & kim chee!

Stuffed Uhu

Ingredients:

5 lb Uhu (parrot fish)
1 pk Hot Portuguese sausage or lup chong; -sliced
Green onion whites; sliced lengthwise; about 2-3 inches long
3 Cloves garlic; minced
2 tsp Ginger; grated
Salt and pepper to taste
2 Pieces ti leaves

Instructions:

Preheat oven to 450 degrees. Butterfly fish from the back and de-bone. Clean fish as usual; wash thoroughly and pat dry. Salt and pepper fish to taste. Combine Portuguese sausage slices, onion whites, garlic and ginger. Stuff in cavity of fish and if you like, using a needle and thread, sew to close. Place one ti leaf on either side of fish, shiny side up, and wrap in tin foil. Place in baking pan and bake for 1 hour and 15 minutes. Enjoy!

Beach Soup

Ingredients:

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

Instructions:

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