Ingredients:
2 lb round steak, 1-inch thick
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/or herbs - optional, chopped and to your taste
Instructions:
Preheat oven to 450 degrees. Trim fat from steak. 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 (optional to add the chopped zucchini, bell peppers, mushrooms, and/or herbs); sprinkle with vinegar. Fold edges of foil to tightly seal the steak in the foil. Bake for 1 1/2 hours, or until steak is tender. Enjoy!
Friday, April 27, 2012
Thursday, April 26, 2012
Sweet Sour Spareribs
Ingredients:
5 lb spareribs, cut into 1 1/2-inch pieces
2 cups brown sugar
1 cup vinegar
1/2 cup shoyu
3 cloves garlic, crushed
1 large onion, chopped
1 large green bell pepper, chopped
1 can (20 oz) pineapple chunks, including liquid
3 tablespoons cornstarch
2 1/2 tablespoons water
Instructions:
In a large sauce pot, combine spareribs, brown sugar, vinegar, shoyu, and garlic. Cover and bring to a boil. Lower heat and simmer for 45 minutes. Add onion, bell pepper, and pineapple. Continue cooking for 15 more minutes. Combine cornstarch and water; stir into the spareribs mixture. Cook until mixture thickens. Enjoy with rice or noodles!
5 lb spareribs, cut into 1 1/2-inch pieces
2 cups brown sugar
1 cup vinegar
1/2 cup shoyu
3 cloves garlic, crushed
1 large onion, chopped
1 large green bell pepper, chopped
1 can (20 oz) pineapple chunks, including liquid
3 tablespoons cornstarch
2 1/2 tablespoons water
Instructions:
In a large sauce pot, combine spareribs, brown sugar, vinegar, shoyu, and garlic. Cover and bring to a boil. Lower heat and simmer for 45 minutes. Add onion, bell pepper, and pineapple. Continue cooking for 15 more minutes. Combine cornstarch and water; stir into the spareribs mixture. Cook until mixture thickens. Enjoy with rice or noodles!
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. While the chicken is baking, blend the remaining cup of buttermilk and cream of chicken soup and pour over chicken. Bake for another 15 minutes more or until chicken is done. Enjoy with mashed potatoes or rice with some corn on the side. YUMMY! Mahalo Annie P. for this recipe!
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. While the chicken is baking, blend the remaining cup of buttermilk and cream of chicken soup and pour over chicken. Bake for another 15 minutes more or until chicken is done. Enjoy with mashed potatoes or rice with some corn on the side. YUMMY! Mahalo Annie P. for this recipe!
Tuesday, April 24, 2012
Really Easy Corned Beef Patties
Ingredients:
2 cans Corned beef
4-5 White potatoes
1 small onion, chopped fine
Salt
Pepper
Cooking oil
Instructions:
Wash, peel and boil the potatoes until soft enough to stick a fork in it. Mash the potatoes. Add 3 to 4 pinches of salt and pepper. Mix the corned beef, onions and potatoes, mix well. Put palm size amount in hand and form patties. Heat the oil in a pan and add the patties. Cook until the patties brown and crispy on the outside. Enjoy with rice and kim chee!
2 cans Corned beef
4-5 White potatoes
1 small onion, chopped fine
Salt
Pepper
Cooking oil
Instructions:
Wash, peel and boil the potatoes until soft enough to stick a fork in it. Mash the potatoes. Add 3 to 4 pinches of salt and pepper. Mix the corned beef, onions and potatoes, mix well. Put palm size amount in hand and form patties. Heat the oil in a pan and add the patties. Cook until the patties brown and crispy on the outside. Enjoy with rice and kim chee!
Monday, April 23, 2012
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, saute ground beef for 4 minutes 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 ground 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!
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, saute ground beef for 4 minutes 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 ground 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!
Kalo Stew
Ingredients:
1/4 cup flour
1/2 teaspoon salt
Dash of pepper
2 pounds stew meat
2 tablespoons salad oil
1 onion, chopped
1 small piece ginger root, crushed
1 clove garlic, crushed
2 Hawaiian red peppers, seeded and minced
1/2 teaspoon peppercorns
5 cups water
2 large carrots, pared and cut into 1-inch pieces.
2 pounds taro, pared and cut into 1-inch pieces.
1 cup chopped green onions
1 teaspoon Hawaiian salt
Poi to thicken, if desired
Instructions:
Combine flour, salt and pepper. In a large Ziploc, dredge meat in flour mixture. Then, in a large pot, heat oil and brown meat. Stir in onion, ginger, garlic, peppers and peppercorns. Add water; cover and simmer for 2 hours or until meat is tender. Add to stew; cover and simmer for 30 to 40 minutes. Add green onions and salt just before serving. Thicken stew with poi. ONO!
1/4 cup flour
1/2 teaspoon salt
Dash of pepper
2 pounds stew meat
2 tablespoons salad oil
1 onion, chopped
1 small piece ginger root, crushed
1 clove garlic, crushed
2 Hawaiian red peppers, seeded and minced
1/2 teaspoon peppercorns
5 cups water
2 large carrots, pared and cut into 1-inch pieces.
2 pounds taro, pared and cut into 1-inch pieces.
1 cup chopped green onions
1 teaspoon Hawaiian salt
Poi to thicken, if desired
Instructions:
Combine flour, salt and pepper. In a large Ziploc, dredge meat in flour mixture. Then, in a large pot, heat oil and brown meat. Stir in onion, ginger, garlic, peppers and peppercorns. Add water; cover and simmer for 2 hours or until meat is tender. Add to stew; cover and simmer for 30 to 40 minutes. Add green onions and salt just before serving. Thicken stew with poi. ONO!
Thursday, April 19, 2012
Pulehu Ribs
Ingredients:
5 pounds beef back ribs
2 tablespoons Hawaiian salt
1 tablespoon minced garlic
1 teaspoon paprika
Instructions:
Score ribs. Combine remaining ingredients; rub into meat. Let stand 1 hour. Place meat on rack of broiler pan or barbeque grill and broil 2 inches from heat for 7 to 10 minutes. Turn and grill or broil 5 more minutes or until done.Enjoy with mashed potatoes or rice and cole slaw. FINGER LICKIN' ONO!!!
5 pounds beef back ribs
2 tablespoons Hawaiian salt
1 tablespoon minced garlic
1 teaspoon paprika
Instructions:
Score ribs. Combine remaining ingredients; rub into meat. Let stand 1 hour. Place meat on rack of broiler pan or barbeque grill and broil 2 inches from heat for 7 to 10 minutes. Turn and grill or broil 5 more minutes or until done.Enjoy with mashed potatoes or rice and cole slaw. FINGER LICKIN' ONO!!!
Wednesday, April 18, 2012
Pork and Eggplant
Ingredients:
2 teaspoons vegetable oil
1 pound eggplant , cut into large bite-sized pieces
1/4 pound pork loin, cut into bit-size pieces
3 tablespoons shoyu
2 teaspoons ginger root, minced
2 teaspoons garlic, minced
2 teaspoons granulated sugar
2 teaspoons white vinegar
3 large Hawaiian red peppers, seeded and minced
Instructions:
Heat 1 teaspoon of oil in a wok or frying pan on medium-high heat and cook the eggplant until soft (about 3-5 minutes). Remove eggplant from oil and set aside. Pour remaining 1 teaspoon of oil into the pan; fry pork for 1 minute. Stir in eggplant and combine remaining ingredients until heated through. Enjoy with a fresh pot of rice and some chilled ripe mango... ONO!
2 teaspoons vegetable oil
1 pound eggplant , cut into large bite-sized pieces
1/4 pound pork loin, cut into bit-size pieces
3 tablespoons shoyu
2 teaspoons ginger root, minced
2 teaspoons garlic, minced
2 teaspoons granulated sugar
2 teaspoons white vinegar
3 large Hawaiian red peppers, seeded and minced
Instructions:
Heat 1 teaspoon of oil in a wok or frying pan on medium-high heat and cook the eggplant until soft (about 3-5 minutes). Remove eggplant from oil and set aside. Pour remaining 1 teaspoon of oil into the pan; fry pork for 1 minute. Stir in eggplant and combine remaining ingredients until heated through. Enjoy with a fresh pot of rice and some chilled ripe mango... ONO!
Tuesday, April 17, 2012
Homemade Sloppy Joe'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 ketchup
6 hamburger buns, split
3 tablespoons butter
Instructions:
In a frying pan or skillet, brown meat in the oil and cook until crumbly; drain excess oil. Add onion, garlic, and celery cook until tender. Add seasonings and ketchup; lower heat and simmer 20 minutes. Heat hamburger buns and spread with butter. Spread hamburger mixture on buns and serve hot. ONO!!!
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 ketchup
6 hamburger buns, split
3 tablespoons butter
Instructions:
In a frying pan or skillet, brown meat in the oil and cook until crumbly; drain excess oil. Add onion, garlic, and celery cook until tender. Add seasonings and ketchup; lower heat and simmer 20 minutes. Heat hamburger buns and spread with butter. Spread hamburger mixture on buns and serve hot. ONO!!!
Monday, April 16, 2012
Filipino Style Roast Pork
Ingredients:
Pork shoulder
Brown sugar Apple
cider vinegar
Worcestershire sauce
Instructions:
Put pork shoulder roast, fat side up in a roaster with a lid. Splash Worcestershire sauce over the top and down the sides of the roast, then pack it firmly with a generous layer of brown sugar, now pour cider vinegar into roaster to come about an inch up the side of the roast, try your best to not get the brown sugar wet. Cover tightly and roast in a 225 degree oven for five or six hours. Enjoy with rice and come fresh cut Hayden mango. ONO!
Pork shoulder
Brown sugar Apple
cider vinegar
Worcestershire sauce
Instructions:
Put pork shoulder roast, fat side up in a roaster with a lid. Splash Worcestershire sauce over the top and down the sides of the roast, then pack it firmly with a generous layer of brown sugar, now pour cider vinegar into roaster to come about an inch up the side of the roast, try your best to not get the brown sugar wet. Cover tightly and roast in a 225 degree oven for five or six hours. Enjoy with rice and come fresh cut Hayden mango. ONO!
Wednesday, April 11, 2012
Garlic Chicken
Ingredients:
5lb chicken thighs, boneless and cut into bite-size pieces
2 C flour
1 C cornstarch
salt and pepper to taste
SAUCE:
2 and 1/2 C shoyu
2 and 1/2 C sugar
1 and 1/2 C garlic, chopped
3 Tbsp sesame oil
2 tsp chili flakes
1/2 C green onion, chopped
Instructions:
In a medium size pot, combine sauce ingredients. Keep stirring as you bring the sauce to a boil, simmer until the sugar dissolves and the sauce thickens. Set aside to cool. Marinate the chicken with 3/4 of the sauce.
5lb chicken thighs, boneless and cut into bite-size pieces
2 C flour
1 C cornstarch
salt and pepper to taste
SAUCE:
2 and 1/2 C shoyu
2 and 1/2 C sugar
1 and 1/2 C garlic, chopped
3 Tbsp sesame oil
2 tsp chili flakes
1/2 C green onion, chopped
Instructions:
In a medium size pot, combine sauce ingredients. Keep stirring as you bring the sauce to a boil, simmer until the sugar dissolves and the sauce thickens. Set aside to cool. Marinate the chicken with 3/4 of the sauce.
Tuesday, April 10, 2012
Pork With Won Buk Cabbage
Ingredients:
1 lb. Pork, cut into small bite size pieces
1/4 tsp. Ginger, or to your taste
a dash of Pepper
3 strips of Bacon, cut into small bite size pieces
1/2 C Water
1 bunch Won Buk Cabbage
1/4 tsp Oyster Sauce
a dash of shoyu
Instructions:
Brown the pork in a large pot. Add ginger, pepper. Clear a space in the middle of the pork and add bacon. Cook till bacon is slightly crispy add water. Cut won buk cabbage in bite size pieces, separate the hard (bone) part of the Cabbage from the leafy part. Add the hard part of the cabbage to the pot first, then place the softer leafy part on top. Cover the pot few minutes simmer till the leafy part is soft. Add oyster sauce and shoyu. Stir, cover pot and turn off stove and let sit for about 5 minutes. Best served over hot rice! ONO!!!
1 lb. Pork, cut into small bite size pieces
1/4 tsp. Ginger, or to your taste
a dash of Pepper
3 strips of Bacon, cut into small bite size pieces
1/2 C Water
1 bunch Won Buk Cabbage
1/4 tsp Oyster Sauce
a dash of shoyu
Instructions:
Brown the pork in a large pot. Add ginger, pepper. Clear a space in the middle of the pork and add bacon. Cook till bacon is slightly crispy add water. Cut won buk cabbage in bite size pieces, separate the hard (bone) part of the Cabbage from the leafy part. Add the hard part of the cabbage to the pot first, then place the softer leafy part on top. Cover the pot few minutes simmer till the leafy part is soft. Add oyster sauce and shoyu. Stir, cover pot and turn off stove and let sit for about 5 minutes. Best served over hot rice! ONO!!!
Monday, April 9, 2012
Ono Mushroom Rice
Ingredients:
5 cup uncooked rice
1/2 cup shoyu
1 can Chicken broth
1 bottle Namitake mushrooms
4 C Shiitake mushrooms (Save water from shiitake mushrooms)
Instructions:
Soak shiitake mushrooms until soft (save the water) and slice thin. Add all ingredients. Give it a stir and cook your rice. Using a measuring cup, for every 5 cups of uncooked rice you should have 5 1/2 cups of liquids. Use the measuring cup and pour the shoyu, chicken broth, and shiitake water in the cup to be sure to have the 5 1/2 rice cups of liquids to cook the rice properly. Enjoy with either grilled or broiled chicken, fish or steak. Easy to make and very ono!
5 cup uncooked rice
1/2 cup shoyu
1 can Chicken broth
1 bottle Namitake mushrooms
4 C Shiitake mushrooms (Save water from shiitake mushrooms)
Instructions:
Soak shiitake mushrooms until soft (save the water) and slice thin. Add all ingredients. Give it a stir and cook your rice. Using a measuring cup, for every 5 cups of uncooked rice you should have 5 1/2 cups of liquids. Use the measuring cup and pour the shoyu, chicken broth, and shiitake water in the cup to be sure to have the 5 1/2 rice cups of liquids to cook the rice properly. Enjoy with either grilled or broiled chicken, fish or steak. Easy to make and very ono!
Glazed Herb Mustard Salmon
Ingredients:
2 garlic cloves
3/4 tsp finely chopped fresh rosemary leaves
3/4 tsp finely chopped fresh thyme leaves
1 Tbsp dry white wine
1 Tbsp extra-virgin olive oil
2 Tbsp Dijon mustard
2 Tbsp whole-grain mustard
Nonstick olive oil cooking spray
6 (6 to 8-oz) salmon fillets
Salt and freshly ground black pepper
6 lemon wedges
Instructions:
In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce. Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer. Serve with the lemon wedges and enjoy with a fresh green salad.
2 garlic cloves
3/4 tsp finely chopped fresh rosemary leaves
3/4 tsp finely chopped fresh thyme leaves
1 Tbsp dry white wine
1 Tbsp extra-virgin olive oil
2 Tbsp Dijon mustard
2 Tbsp whole-grain mustard
Nonstick olive oil cooking spray
6 (6 to 8-oz) salmon fillets
Salt and freshly ground black pepper
6 lemon wedges
Instructions:
In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce. Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer. Serve with the lemon wedges and enjoy with a fresh green salad.
Wednesday, April 4, 2012
Misoyaki Butterfish
Ingredients:
4 (6 oz.) black cod fish fillets
½ cup sake
½ cup mirin (sweetened rice wine)
1 cup sugar
1 cup white miso (fermented soybean paste)
Instructions:
Misoyaki butterfish is fairly simple, but you need to work a day ahead.Combine all ingredients, except for fish, over low heat in a sauce pan until caramel color. With the marinade, so you can adjust proportions and ingredients to suit yourself. Allow the marinade to completely cool down, then in a Ziploc or a container with a lid, pour it over and to cover the fish fillets. Refrigerate for at least 24 to 48 hours, then grill, broil or saute gently. When cooking, watch carefully, you don’t want to let the sugar in the marinade burn, just turn a beautiful golden brown. Enjoy!
4 (6 oz.) black cod fish fillets
½ cup sake
½ cup mirin (sweetened rice wine)
1 cup sugar
1 cup white miso (fermented soybean paste)
Instructions:
Misoyaki butterfish is fairly simple, but you need to work a day ahead.Combine all ingredients, except for fish, over low heat in a sauce pan until caramel color. With the marinade, so you can adjust proportions and ingredients to suit yourself. Allow the marinade to completely cool down, then in a Ziploc or a container with a lid, pour it over and to cover the fish fillets. Refrigerate for at least 24 to 48 hours, then grill, broil or saute gently. When cooking, watch carefully, you don’t want to let the sugar in the marinade burn, just turn a beautiful golden brown. Enjoy!
Yummy Mac Casserole
Ingredients:
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon prepared mustard
1 teaspoon prepared horseradish
1 cup shredded cheddar cheese
1 can (6 1/2 ounces) tuna, drained OR 3/4 cup diced ham
3 cups cooked macaroni
1/4 cup dried breadcrumbs
Instructions:
Preheat oven to 350 degrees. Grease a 1&1/2-quart casserole pan. In a large saucepan, melt butter and stir in flour. Add milk and cook on low heat, stirring constantly until thickened. Stir in mustard, horseradish, cheese, and tuna OR ham. Stir macaroni into sauce. Pour into prepared casserole pan. Sprinkle with crumbs. Bake for 30 minutes. Enjoy!
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon prepared mustard
1 teaspoon prepared horseradish
1 cup shredded cheddar cheese
1 can (6 1/2 ounces) tuna, drained OR 3/4 cup diced ham
3 cups cooked macaroni
1/4 cup dried breadcrumbs
Instructions:
Preheat oven to 350 degrees. Grease a 1&1/2-quart casserole pan. In a large saucepan, melt butter and stir in flour. Add milk and cook on low heat, stirring constantly until thickened. Stir in mustard, horseradish, cheese, and tuna OR ham. Stir macaroni into sauce. Pour into prepared casserole pan. Sprinkle with crumbs. Bake for 30 minutes. Enjoy!
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