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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.
Showing 1 - 5 of 583
Hamburger and Macaroni
Added on Apr 23, 2018
1 lb macaroni
1 lb hamburger
1 onion, chopped fine
1 Tbsp Worcestershire sauce
salt, to taste
1 can tomato soup
1 pkg shredded cheese
1 small bottle ketchup

Boil macaroni until cooked. In a medium to large pot, fry hamburger with onions. Add the tomato soup and 1/2 bag of shredded cheese, salt and cooked macaroni. Mix well and add ketchup. Pour into a baking pan and sprinkle the rest of the cheese on top. Bake at 350 degrees for about 20 minutes. Enjoy!
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Fried Ahi
Added on Apr 17, 2018
2 slabs fresh ahi
1 1/2 cups flour
Garlic salt
Black pepper
panko
2 eggs, beaten

Cut ahi into slices into the thickness of your choice. On a plate or bowl, put flour with garlic salt and pepper, one bowl for the eggs. And another plate for the panko. Then you roll the fish in the flour, dip in egg and roll in panko and fry in hot oil. Cook till golden brown. Place on paper-toweled plate to drain oil. Enjoy with a green salad, rice or as a pupu. ONO!
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Li Hing Pineapple
Added on Apr 17, 2018
1 ripe Pineapple
1-2 Tbsp Li hing mui powder

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!
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Guava Chicken
Added on Apr 16, 2018
5 lbs Boneless chicken thighs
1/3 C Sugar
1/2 C Shoyu
1/2 C Oyster sauce
1/2 C Catsup
6 oz Frozen guava concentrate
2 cloves Garlic, minced or pressed

Super easy! Mix all the ingredients together and marinate, in the refrigerator, for anywhere between 2 hours to overnight. Bar-b-que or broil until cooked thoroughly. (Great for pork and hotdogs, too)! YUM!
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Spinach and Ravioli Lasagna
Added on Apr 16, 2018
1 bag (6 oz) fresh baby spinach leaves, chopped
1/3 cup refrigerated basil pesto
1 jar (15 oz) Alfredo pasta sauce
1/4 cup vegetable or chicken broth
1 package (25 oz) frozen cheese-filled ravioli (do not thaw)
1 cup shredded Italian cheese blend (4 oz)
Chopped fresh basil leaves, if desired
Paprika, if desired

Heat oven to 375°F. Spray 11x7-inch baking dish with cooking spray. In medium bowl, toss spinach and pesto. In another bowl, mix Alfredo sauce and broth. Spoon one-third of sauce mixture (about 1/2 cup) into baking dish. Top with half of spinach mixture. Arrange half of ravioli in single layer over spinach mixture. Repeat layers. Top with remaining sauce mixture. Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until bubbly. Garnish with basil and paprika. Enjoy with a nice toss salad and garlic bread.
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