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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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Some Good Old-Fashioned Lemonade
Added on Jun 28, 2018
6 cups cold water
2 cups lemon juice (8 to 10 lemons)
1 cup sugar
Ice cubes

Mix water, lemon juice and sugar in large pitcher until sugar is dissolved. Refrigerate about 3 hours or until chilled if desired. Serve lemonade over ice. Enjoy!

Lemonade is my favorite! -sistaval
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Baked Chow Mein
Added on Jun 27, 2018
1/3 C Shoyu
1/3 C Oyster sauce
1/3 C Oil (half vegetable, half sesame oil)
1-2 Tbsp Sugar
2 packages Chop suey mix (if not available, use bean sprouts and Chinese greens)
Green onions, chopped
Carrots and string beans, cut in slivers
1/2 lb Charsiu, slivered or cooked shredded chicken
3 lbs Chow mein
Chinese parsley (Cilantro)

So easy to make... In a foil or baking pan, mix everything but the charsiu or shredded chicken, together. Then top and sprinkle charsiu or chicken on top and cover with foil. Bake 1/2 hour at 375 degrees. Garnish with sprigs of parsley. Enjoy!
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Garlic Pork Roast
Added on Jun 26, 2018
1 (4-5) pound pork butt
5 cloves garlic
2 cans chicken broth
1 onion, diced
2 bay leafs
2 tsp. shoyu (soy sauce)
salt and pepper

First, cut slits into your pork (both front and back) and season with salt and pepper to your liking. Push garlic of one clove, into the slits. Put pork into a roasting pan with a wire rack on the bottom, making sure your pork is not able to touch the liquid. Now add in the 2 cans chicken broth, onion, bay leaf, soy sauce and remaining garlic and cover with tin foil. Poke holes on the foil, so pork can steam evenly. Bake at 350 degrees for 4 hours then turn off the oven and let it rest for one hour before slicing. Serve with your favorite sides. Enjoy.
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Added on Jun 25, 2018
4 lbs Pork or chicken
1 Tbsp shoyu
1 Tbsp Patis (optional)
1/2 C Cider vinegar
4 cloves Garlic
3 Bay leaves
1/2 tsp Black pepper or 6-12 whole peppercorns
1/2 stick Cinnamon
1 C Water
Corn starch
Salt to taste

Marinate meat in vinegar, patis, shoyu, garlic, pepper and bay leaf for 1 hr. Add water and cook on high heat to fast boil then lower heat and simmer till tender. Add salt to taste. Add 1/2 stick cinnamon 10-15 mins. before pau. And if you want. add more water and corn starch for more sauce, that of course is optional. Enjoy with rice and favorite sides. YUM!
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Pasta BLT
Added on Jun 21, 2018
3 1/2 cups chicken broth
8 oz uncooked penne pasta (2 1/3 cups)
1/4 teaspoon black pepper
2 tablespoons butter
1 bag (5 oz) fresh baby spinach
1 1/2 cups grape or cherry tomatoes, halved
1 package (12 oz) smoked bacon, cooked and coarsely chopped
Shredded Parmesan cheese, chopped fresh chives or chopped fresh basil leaves, if desired

In medium to large pot or a 4-quart Dutch oven, heat chicken broth, pasta and black pepper to boiling over high heat. Reduce heat to medium; simmer uncovered 11 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed. Reduce heat to medium-low. Stir in butter until melted. Gradually add spinach, stirring constantly, until starting to wilt. Remove from heat; stir in tomatoes and bacon. Top with remaining ingredients. Enjoy!
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