Easy Egg Foo Young

Ingredients:

1 medium Tomato
1 Sweet onion
1/2 lbs Bean sprouts
4 Eggs
1/4 C Vegetable oil
1/2 tsp Salt

Instructions:

Dice onion and tomato. Mix with bean sprouts. Saute in oil over medium heat until limp. Beat eggs with salt and pour over cooking bean sprouts. Mix well. Turn and brown slightly or until eggs are done. Enjoy with rice or bread.

Cheesecake Stuffed Strawberries

Ingredients:

1 lb large strawberries
1 (8 ounce) package cream cheese, softened
3-4 Tablespoons powdered sugar
1 teaspoon vanilla extract
1/4 - 1/2 cup graham cracker crumbs

Instructions:

First, rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some of them are hollow already. Prep all of the strawberries and set aside. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture. Once strawberries are filled, dip the tops with graham cracker crumbs. If not serving immediately, refrigerate until serving. Easy, refreshing and ONO!!!

Kim Chee Chicken

Ingredients:

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

Instructions:

Add chicken to large pot together with the onions, garlic and butter. When the chicken turns brown, add the kim chee and simmer till chicken is cooked. Enjoy with fresh hot rice. Easy and ono!

Guava Chicken

Ingredients:

1 can (12 ounces) frozen guava nectar, thawed
1/2 cup ketchup
1/2 cup shoyu
1/2 cup brown sugar
1/4 teaspoon Chinese 5 spice powder
2 cloves garlic, minced
5 pounds boneless, skinless chicken thighs

Instructions:

In a large bowl, combine all the ingredients, except for the chicken. Mix well. Add chicken and marinate overnight in the refrigerator. Broil or grill for 10 to 15 minutes on each side. Enjoy with a nice green salad. ONO!!!

Chicken Oregano

Ingredients:

4 pounds roasting or broiler-fryer chicken, cut into quarters

Salt and pepper to taste

1 tablespoon dried oregano

Juice of 3 lemons
1/4 cup vegetable oil

Instructions:

Place chicken in baking pan. Season with salt, pepper, and oregano. Whisk together the lemon juice and oil; pour over chicken. Bake at 350 degrees for about 45 minutes or until cooked, basting occasionally with pan drippings. Place chicken on a heated platter and keep warm. Skim oil from pan drippings and spoon remaining sauce over chicken

Easy 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.

Pork and Mung Beans

Ingredients:

5 lbs Pork
1 Onion
5 cloves Garlic
1 large piece of fresh Ginger
Salt and pepper
1 lb fresh or dried (ebei) Shrimp (If using dried Ebei, soak in 1 cup of water until the shrimp are rehydrated)
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 and half of the of ginger with about 1 inch of water above the level of beans then simmer for about 15 minutes making sure to keep an eye on the beans as they simmer for they will plump up & soak up the water. Cut pork and saute with onions, garlic, bay leaves and remaining ginger. Add shrimp and beans (water & all). Bring to boil then simmer 45 minutes. Add salt and pepper to taste. Serve on fresh rice and enjoy with a banana and/or cold mango. ONO!

Pork Apritada

Ingredients:

2 lbs Pork, cut into small cubes
1 clove Garlic, diced
2 Tbsp Oil
1/2 C Onions, sliced
1 C Tomatoes, sliced
8 C Water
2 medium sized Potatoes, cubed
1 large Sweet pepper(red or green) in strips
1 tsp Salt

Instructions:

Saute garlic in oil until brown. Add onions and tomatoes, cook until soft. Add pork and water. Let simmer until tender. When tender, add sliced potatoes and cook until soft. Add sweet pepper. Season and cook about 5 to 8 minutes. Serve hot and with rice. ONO!

Pork Guisantis

Ingredients:

3-4 lbs Pork butt or 6-8 boneless pork steaks sliced into bite size pieces
1 whole Onion, sliced
Garlic cloves
1/2 can Tomato paste
1 large jar Pimentos
1 pkg Frozen peas or frozen edamame
salt and pepper, to taste

Instructions:

In a large pot saute onions & garlic until soft. Add pork and fry until no longer pink, about 6 minutes. Stir in pimentos, let simmer 3 minutes. Stir in tomato paste. If too dry add little water. Simmer for 5 minutes. Add peas. Salt & pepper to taste. Enjoy with hot rice!

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Pansit

Ingredients:

1 pkg. (7 1/2 oz.)  long rice
4 large dried mushrooms
1/2 lb lean pork
1/4 lb shrimp
2 Tbsp salad oil
4 cloves garlic, minced
2 cans (14 1/2 oz. size) chicken broth
2 Tbsp patis
1/4 tsp pepper
2 pkg (4 oz size) fried egg noodles
lemon wedges

Instructions:

Soak long rice and mushrooms in warm water for 30 minutes; drain. Cut long rice in 3 inch lengths. Remove stems from mushrooms; dice caps. Slice pork thinly. Shell, clean, and cut shrimp into small pieces. In a large skillet, heat oil; saute garlic and brown pork. Stir in shrimp and mushrooms; saute 1 minute. Add broth, patis and pepper; bring to a boil. Add long rice and noodles, stirring lightly until noodles are cooked. Serve with lemon wedges. YUMMY!

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Pork Tofu

Ingredients:

1 lb pork
1 tablespoon 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
12 green onions, cut into 2 inch lengths

Instructions:

Thinly slice pork into 2 X 1 inch pieces. In a skillet, heat oil and brown pork. Add soy sauce, water, sugar, onion and ginger. Bring to a boil and simmer for five minutes. Gently stir in tofu and simmer gently a few minutes longer. Add salt, if needed. Add green onions just before serving. Enjoy over rice! ONO!

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Local Style Potato-Mac Salad

Ingredients:

1 lb Macaroni
4 large Potatoes, skinned and cubed
Mayo to taste
1 large Carrot, skinned and shredded
5 boiled Eggs, chopped up
1 Tbsp. Pickle relish
2 cans Tuna in spring water, drained
Salt and pepper to taste

Instructions:

In large pot, bring water to boil. Add macaroni and boil for 5 minutes, then and add cubed potatoes. Cook until macaroni and potatoes are soft. Drain macaroni and potatoes in strainer. Put in big bowl. Mix all ingredients together and cover, put in icebox till time to serve. Add mayonnaise, as needed if the salad looks dry.

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Nani's Aloha Salad

Ingredients:

1 Cucumber
2 C Shredded cheese
Shredded carrots
Italian dressing

Instructions:

Mix all ingredients but the Italian dressing together. Then spread around the Italian dressing on top. Place in refrigerator for 25 minutes and enjoy! SO ONO!!! Mahalo to my neighbor Lani B., for this recipe and for the taste test!!!

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Bacalao Salad

Ingredients:

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

Instructions:

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

24-Hour Salad

Ingredients:

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

Instructions:

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

Easy 24-Hour Salad

Ingredients:

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

Instructions:

In a large bowl, combine cauliflower, mayonnaise, salad dressing mix, and peas (or edamame); toss well. Refrigerate for 24 hours. Fry bacon until crisp; drain well. Before serving, combine cauliflower mixture with lettuce. Top with bacon and cheese. ENJOY!

Hot Crab Salad

Ingredients:

1/2 lb. imitation crab
2 C. thinly sliced cabbage
pinch of salt
2 Tbsp. mayonnaise

Instructions:

Mix all ingredients in a bowl. Pour into a shallow 9-inch pie dish. Seal top of mixture lightly with another two heaping Tbsp. of mayonnaise. Broil (not bake) until the mayonnaise gets golden and spotted with brown spots (watch closely when broiling). Enjoy as a pupu, as is or with any entree.

Chicken And Rice Casserole

Ingredients:

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

Instructions:

Spread raw rice on the bottom of a baking pan. Sprinkle the onion soup mix over rice. Add 2 & 3/4 cups of water. Salt chicken and place meat side up, on the rice so that the rice is covered. Pour mushroom soup over chicken. Bake, uncovered, at 350 degrees for about 2 hours or until chicken is thoroughly cooked. Enjoy!

Baked BBQ Chicken

Ingredients:

3 to 5 lbs chicken
1 C. ketchup
1/3 C. oyster sauce
1 C. raw sugar
3/4 C Shoyu
3 cloves garlic, crushed

Instructions:

Combine ingredients except chicken. Mix well until sugar is dissolved. Marinate chicken 2 hours to overnight. Bake in oven at 350 degrees for 20 minutes, turning chicken over after 10 minutes. Broil for browning. ENJOY!

Lup Chong And Broccoli

Ingredients:

1 (1lb) pkg. lup chong, sliced lengthwise into long, thin strips.
1/2 tsp shoyu
1 large bunch broccoli, cleaned and sliced lengthwise into long, thin strips.
1/2 C water

Instructions:

In a large pan, lightly fry lup chong. Add broccoli, shoyu and water, then cover. Cook for about 5 minutes or until broccoli is cooked. Enjoy with fresh hot rice. A local favorite - ONO!!!

Goulash

Ingredients:

2 Tbsp. oil
1 medium onion, chopped
1 lb. ground beef
2 (8 oz.) cans tomato sauce
1 medium carrot, grated
1 can whole kernal corn
1 tsp. salt
1/4 tsp. pepper

Instructions:

Fry onion in hot oil; add beef. Cook, stirring until light brown. Stir in tomato sauce, carrot, corn and seasoning. Simmer for five minutes. Enjoy over rice.