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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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Honey Mustard Glazed Salmon
Added on Sep 10, 2018
1 lb salmon fillet
1 Tablespoon packed brown sugar
1 Tablespoon butter, melted
1 Tablespoon olive or vegetable oil
1 Tablespoon honey
1 Tablespoon shoyu
1 Tablespoon Dijon mustard
1 clove garlic, finely chopped

Place salmon, skin side down, in shallow glass or plastic dish. In small bowl, mix remaining ingredients; pour over salmon. Cover; refrigerate at least 15 minutes but no longer than 1 hour. Set oven control to broil. Remove salmon from marinade; reserve or hold the marinade on the side. Place salmon, skin side down, on rack in broiler pan. Broil with top 4 to 6 inches from heat 10 to 15 minutes, brushing 2 to 3 times with marinade, until fish flakes easily with fork. Discard any remaining marinade. Enjoy with a nice toss green or Caesar salad. YUM!
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Guava Chicken
Added on Sep 06, 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

Mix and marinate for anywhere between 2 hours to overnight. BBQ or broil until cooked thoroughly. (Great for pork and hotdogs, too)! YUM!
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Easy On The Stove Ravioli Lasagna
Added on Sep 05, 2018
1 lb ground beef
1 jar (25.5 oz) Pasta Sauce Italian Herb
1/3 cup water
1 package (18 oz) frozen cheese ravioli (or any of your choice)
1 cup ricotta cheese
1/4 cup grated mozzarella cheese (1 oz)
1/4 cup finely chopped parsley

In a skillet, frying pan or medium sized pot, cook beef over medium-high heat, stirring frequently, until brown; drain the oil. Next, add the pasta sauce and water; stir. Add frozen ravioli; stir to coat in sauce. Heat to boiling; reduce heat. Cover and cook 8 minutes, stirring halfway through. While that's cooking, in small bowl, stir together the ricotta cheese, mozzarella cheese and parsley until well combined. Drop spoonfuls of ricotta mixture over pasta. Cover; cook over low heat about 2 minutes or until cheese is melted. Enjoy with a nice green salad and garlic bread. YUM! Mahalo Lisa W., for this recipe!
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Pork Adobo
Added on Sep 04, 2018
1 1/4 lb Boneless pork shoulder, cut into 2-inch cubes
1 cup Water
1/2 cup White vinegar
2 tablespoons Soy sauce or shoyu
6 Garlic cloves, minced
1/4 teaspoon Pepper
4 teaspoon Vegetable oil

On a rack in broiling pan, broil pork 6 inches from heat source until rare, 5 to 6 minutes; transfer to 3-quart saucepan. Add water, vinegar, soy sauce, garlic, and pepper and stir well to combine; bring to a boil over high heat. Reduce heat, cover, and let simmer until pork is fork tender, 30 to 40 minutes. Using slotted spoon, transfer pork to plate; set aside. Increase heat to high and cook pan juices, stirring occasionally, until liquid is reduced by half; remove from heat and reserve. In a 10-inch nonstick skillet heat oil over medium-high heat; add pork cubes and cook, turning meat frequently, until well browned on all sides, 4 to 5 minutes. Add reserved pan juices and stir well; cook until sauce is heated, about 1 minute. Enjoy with rice and favorite sides. YUM!
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Big Pot Of Chili
Added on Aug 30, 2018
4 lb lean (at least 80%) ground beef
8 medium onions, chopped (4 cups)
4 cans (28 oz each) diced tomatoes, un-drained
3 cans (19 oz each) red kidney beans, drained, liquid reserved
1 can (15 oz) tomato sauce
3 tablespoons chili powder
2 tablespoons sugar
1 tablespoon salt

In a large pot, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked and onions are tender; drain. Stir in tomatoes, bean liquid, tomato sauce, chili powder, sugar and salt, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered for about 75 minutes. Stir in beans. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency. Enjoy with as is, with rice or crackers and a dollop of mayo on top. YUM!
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