Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.
Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.
Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving. Enjoy with green salad and garlic bread.
Cook elbow pasta as directed on package. Drain and set aside. Next, sauté onion and ham in a little olive oil until onion is soft.
Combine cooked elbow pasta, onions and ham, soups and milk into a 9x13 pan. Mix well then add 1 package of shredded cheddar. Mix well, again and even it out into the pan. Sprinkle the other package of shredded cheddar all over the top. Cover with foil.
Bake at 350° for 30 minutes. Remove foil, and continue to bake until cheese on top is melted and slightly browned, about 10 more minutes. Enjoy.
Place the cubed breadfruit into a medium pot. The breadfruit should be fully cooked, and at either warm or room temperature.
Turn the heat to low and pour in the coconut milk.
Gently mix and then place the lid on the pot. Simmer on low heat for 20 minutes, stirring occasionally.
Add sugar and salt. Stir to dissolve.
Simmer for another 5 minutes. Spoon into individual dessert bowls and serve hot.
NOTES: Breadfruit (ulu) has 4 general stages of maturity (baby, mature, ripe, and baker's ripe). This recipe calls for mature breadfruit. Breadfruit has a potato-like texture at the mature stage.
A few great guides to breadfruit can be found at Hawai‘i ‘Ulu Cooperative and the Breadfruit Production Guide from Hawaii Department of Agriculture.
[Recipe from onolicioushawaii.com]
Lightly grease a 9x13-inch baking dish. Line the 18 rolls (3 across and 6 down), and set aside to let rise according to package directions.
In a saucepan, add the coconut milk, fill the can with water and add to saucepan, add the sugar. In a small bowl, mix cornstarch with 2 tablespoons of cold water until all the clumps are gone, set aside. Bring the coconut sauce to a boil add the cornstarch mixture. Simmer for about 3 minutes (sauce will thicken a little), then remove sauce from heat.
Bake rolls. After 10 minutes take rolls out of oven and pour the coconut sauce over the rolls till 1/2 to 3/4 of each bun is covered in sauce. Place the rolls back in the oven and continue baking the rolls with the sauce until the tops of the rolls are golden brown.
Remove pan and allow a few minutes to cool. Serve warm.
Left over sauce can be used to smother rolls when served individually or just make a second pan of Pani Popo.
Mahalo Rose P. for this recipe.
In a large bowl, whisk the oil, lemon juice, honey, and salt. Add kale and toss to coat. Massage with your hands until leaves are shiny and dark green. Toss in Parmesan. Before serving, top with more Parmesan. Enjoy.