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Sista Val's Home Style Recipes as featured, daily Monday through Friday in the 12 o'clock hour, on the Mid-Day Mana. "Ono" (Delicious) and easy to follow Hawaiian and Local favorites Home Style Recipes.
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Shoyu Pork
Added on Oct 15, 2018
4 lbs. pork butt, cubed
1 c. soy sauce
1 c. brown sugar
1 c. water
2 cloves garlic, crushed
2 slices ginger, crushed

Place pork in a large pot with remaining ingredients. Bring to a boil. Reduce heat and simmer for 1 hour. Enjoy with rice, noodles, steamed buns or any of your favorite sides,
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Baked Buttermilk Chicken
Added on Oct 11, 2018
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

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. Enjoy with your favorite sides. Easy & super ono!!!
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Chicken Hekka
Added on Oct 10, 2018
1-1/2 lbs Boneless, skinless chicken
3/4 cup Sugar
3/4 cup soy sauce
2 tbsp. Oil
2 pieces Ginger, grated
3 Medium carrots, julienne
2 Onions, sliced
1 (14oz) can Shredded bamboo shoots, drained
1/2 lb. Fresh white button mushrooms, sliced
3 pkgs Long rice, soaked & cut into 2 inch lengths

Slice chicken into serving pieces. Combine sugar and soy sauce. In a skillet or wok, heat oil to medium high. Squeeze juice from grated ginger into wok. Add ginger & stir fry until brown, discard ginger fibers. Add chicken & stir-fry over high heat. Add soy sauce mixture & cook 2 more min. Add vegetables, one at a time, & stir-fry after each addition. Add long rice & cook 3 more min. or until done. Easy & ono!
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Added on Oct 09, 2018
1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 tablespoon chili powder
1 bottle (32 ounces) tomato or vegetable juice
1 cup uncooked rice
1/2 teaspoon salt

In a large skillet or pan, brown ground beef; drain. Stir in the onion, green pepper, garlic and chili powder. Cook and stir until the vegetables are tender. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the rice is tender and most of the liquid is absorbed. Enjoy!
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Added on Oct 08, 2018
1 large head cauliflower
1 Tbsp olive oil
salt, to taste

Wash and thoroughly dry cauliflower, then remove all greens. If using a box grater, cut the cauliflower into large chunks and use the medium-sized holes, to grate into "rice." If using a food processor, cut into small pieces and use the grater attachment to grate the cauliflower into "rice."

Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.Once you have your cauliflower rice, it's easy to cook (or enjoy raw)! Simply sauté in a large skillet over medium heat in 1 Tbsp oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired (such as with soy sauce or salt and pepper). Use cauliflower rice in recipes that call for rice, such as stir fries or fried rice! Store leftovers in the refrigerator up to 5 days. Store uncooked cauliflower rice in the freezer up to 1 month.

[recipe courtesy of]
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