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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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Korean Chicken Soup
Added on Jul 26, 2016
1 tsp Sesame seeds, toasted
8 c Chicken broth
2 TBSP Garlic, finely chopped
2 TBSP Ginger, finely grated
1/2 c Rice
1 TBSP Aloha Shoyu
1 tsp sesame oil
1-2 tsp hot Chile paste
1 c Shredded cooked chicken
2 Scallions or green onions, finely chopped

In small dry skillet, toast sesame seeds over medium-high heat, shaking often, until lightly browned for about 1 minute and then set it aside.

In large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat. Add rice, reduce heat to medium-low and simmer until the rice is tender, 12-15 minutes. Stir in the shoyu and sesame oil; add Chile paste to taste. Add chicken and heat until just warmed through. Ladle soup into bowls and garnish with scallions or green onions and the reserved sesame seeds. Enjoy! Mahalo Laverne P. for this recipe.
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BLT Teriyaki Salad
Added on Jul 25, 2016
1 pound Bacon
1 head Lettuce - rinsed and shredded
2 large Tomatoes, chopped
1/4 cup mayonnaise
3/4 cup of Aloha Teriyaki Sauce
1/8 teaspoon ground black pepper
1 pinch salt
2 cups seasoned croutons

First, place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside. Then, in a blender, combine mayonnaise, Aloha Teriyaki Sauce and black pepper. Blend until smooth. Season the dressing with salt. Next, combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately. ENJOY! Mahalo Lance T. for sharing this recipe.
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Cookie On A Stick
Added on Jul 22, 2016
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)

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!
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Garlic Chicken
Added on Jul 20, 2016
2 lbs Chicken cut into 1-inch pieces
6 cloves Garlic finely minced
2 Tbsp Dry white wine
2 Tbsp Soy sauce
1 Tbsp Garlic salt
1/2 tsp Sugar
4 Eggs, lightly beaten
3 ozs Flour
Dash of five-spice powder to taste
Oil for deep frying

Combine chicken with garlic, wine, soy sauce, garlic salt and sugar; Marinate for 4 hrs. (overnight is best). Add beaten eggs and flour to chicken and mix well. Heat oil in wok till near smoking point. Reduce heat to medium. Deep-fry chicken until cooked thru. Mahalo Margie for this recipe.
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Guava Chicken
Added on Jul 20, 2016
5 lb Chicken thighs
1 12oz Frozen guava concentrate
1 C Sugar
4 Garlic, chopped
1 C Shoyu
5 stalk Green onions, chopped
Sesame seeds (optional)

You can de-bone chicken or leave as is. Place in a large bowl. Mix all of the above ingredients and pour over chicken. Marinate in refrigerator for 2 hours or over night is better. Remember to stir chicken at least twice while marinating. You can barbecue on grill or bake in oven or even boil like shoyu chicken. Mahalo Annette for sharing your recipe.
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