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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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Bubble Up Enchiladas
Added on Apr 30, 2018
1 lb lean (at least 80%) ground beef
2 cans (7.5 oz each) Pillsbury™ refrigerated biscuits
1 can (15 oz) Progresso™ black beans, drained
1 can (10 oz) Old El Paso™ enchilada sauce
1 can (8 oz) tomato sauce
1 cup shredded Mexican cheese blend (4 oz)

Heat oven to 350°F. Spray 13x9-inch baking dish or pan with cooking spray. In a large skillet or frying pan, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until cooked thoroughly. Drain, if necessary and set aside. Then, separate each can of dough into 10 biscuits. With pizza cutter, cut each biscuit into quarters. In large bowl, stir together beef, beans, enchilada sauce and tomato sauce. Stir in biscuit pieces. Spread mixture evenly in baking dish. Sprinkle cheese over top. Bake 25 to 30 minutes. Let stand 5 minutes before serving. Enjoy with favorite sides like salsa, tomatoes, guacamole, sour cream, Etc. YUM!
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Baked Ulu Chips
Added on Apr 27, 2018
6 cups of water
2 tablespoon Hawaiian salt
Chili water to season
1 2-3 pound firm breadfruit
5 tablespoons coconut oil
3 tablespoons Turmeric or Curry Powder

Bring water to boil in large pot, add salt and chili water. Place whole fruit into the pot and let it boil until tender when pricked with a knife, about 15 minutes. Drain and cool. Peel and core the fruit. Using a sharp knife, slice into thin pieces. Brush with coconut oil and toss with spices. Spread pieces in one layer on a parchment lined baking sheet. Bake the chips until they are golden brown and crisp. Let cool and enjoy. Mahalo Dustin P., for this recipe.
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Pork Eggplant
Added on Apr 26, 2018
1&1/2 lbs eggplant, cut into 1 inch pieces
1 lbs pork (or chicken), thinly sliced
2 Tbsp oil
1 inch of ginger, minced
3 cloves of garlic minced
1/4 to 1/2 tsp. red pepper powder
1/4 c. shoyu (soy sauce)
1 Tbsp sugar
1 Tbsp. distilled vinegar
1 T. cornstarch

Fry pork in 1 tablespoon of oil with garlic and ginger, until cooked. Set aside. In another large pan, add 1 tablespoon of oil and fry eggplant, until cooked. Then add the pork to the eggplant and cook for a minute more. Add shoyu, sugar, vinegar, & cornstarch until the sauce thickens. Serve hot over rice. Enjoy!
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Easy Portuguese Bean Soup
Added on Apr 25, 2018
1 Portuguese sausage, cut up
2 cans kidney beans or 1can kidney beans and 1 can garbanzo beans
1 can chicken broth
1 chopped onion
1/2 head cabbage, cut in 1 inch pieces
2 potatoes, cubed
1/2 - 3/4 cup elbow macaroni
dash of cayenne pepper
salt to taste
1 8oz can tomato sauce

Dice sausage, fry with onion. Add beans and chicken broth, simmer 15 minutes. Add potatoes and macaroni, cook 15 more minutes. Add cabbage and tomato sauce, season to taste, cook additional 15 minutes or until cabbage is tender. Enjoy!
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Fried Li Hing Chicken
Added on Apr 25, 2018
5 lbs Chicken thigh, washed, dried, deboned, sliced
1-2 cups milk (do 1 cup at a time so you don't waste)
2 C Flour
1/3 C Li Hing Mui Powder
1 cup vegetable oil

Combine flour and li hing mui powder. Dip chicken in milk, then place chicken in dry mixture, do both sides. Pan fry in oil using medium heat. Drain on paper towels. Ono!
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