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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.
Showing 1 - 5 of 887
Easy Pastele Stew
Added on Jan 22, 2020
3 lbs pork butt or pork belly, cut bite size
1 can 15oz tomato sauce
2 cans large pitted olives, drained
7-8 packets sazon achiote powder (comes in a box)
1 onion, chopped
1 bell pepper, chopped
1 bunch parsley, chopped (Chinese parsley=Cilantro)

Fry meat in about 2 tbsp oil, together with achiote powder. Add all other ingredients after meat is about half cooked.
Simmer about 2-3 hours to melt the veggies n soften the meat. Serve with rice. YUM!

[Mahalo Erin Kanai for your recipe]
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Hamburger Pie With cheese
Added on Jan 21, 2020
1 lb lean ground beef
1 large onion (chopped)
1/2 teaspoon of salt
1/2 teaspoon of garlic powder
a dash of Worcestershire sauce
1 cup of shredded cheese
1 cup of milk
1/2 cup of Original Bisquick mix
2 eggs

Heat oven to 400 degrees. Spray a 9 inch pie plate with non-stick cooking spray. Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat. Then stir in salt, garlic powder and Worcestershire sauce and spread in pie plate/pan. Next, sprinkle the shredded cheese on top of the beef. In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture. Bake in oven for 25 minutes or until a knife comes out clean. Enjoy.
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Teriyaki Pork
Added on Jan 15, 2020
1-2 lbs Pork shoulder/butt, cut into bite sized pieces
1/4 C Shoyu
1/4 C Sugar
1/4 C Sake
4 cloves Garlic (diced fine)
2 tsp Ginger paste

Mix shoyu, sugar, sake, diced garlic, ginger paste. Set aside. Brown pork in a heavy frying pan. When browned, pour in sauce; simmer for about 45 minutes with lid on or until fork tender. Stir occasionally to ensure even coating w/ sauce; cook the final few minutes without the cover so pork will glaze nicely. Serve with hot fresh rice and veggies. ONO!
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Added on Jan 15, 2020
3 tablespoons olive oil
1 onion, diced
2-3 red bell peppers, cored and diced
4 cloves garlic, minced
1 1/2 teaspoons cumin
1/4 teaspoon cayenne pepper
1 tablespoon chili powder
Freshly ground black pepper
1 can (14.5 ounces) kidney beans, rinsed and drained
1 can (14.5 ounces) black beans, rinsed and drained
3 cans (15 ounces each) diced tomatoes
1 cup frozen corn (optional)

In a Dutch oven or large stock pot, heat oil over medium heat. Add onions, peppers, garlic, cumin, cayenne, and chili powder, and season with salt and pepper. Stir together and cook until soft, 3 to 4 minutes. Mix in beans, tomatoes, and corn. Bring mixture to a boil, then lower heat and simmer for 30 minutes, stirring occasionally. Taste and season with additional salt and pepper, if necessary. Enjoy with desired toppings. YUM!
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Beef Curry Stew
Added on Jan 14, 2020
3 lb stew meat
2 Tbsp butter
1 clove garlic, minced
2 tsp salt
1/4 tsp pepper
2 1/2 quarts water
3 stalks celery, cut into 1 1/2-inch pieces
2 carrots, into 1 1/2-inch pieces
2 potatoes, into 1 1/2-inch pieces
1 onion, cut into wedges
1 1/2 Tbsp curry powder
1/2 cup flour
1 cup water

In a large saucepan, melt butter and brown meat. Add garlic, salt, and pepper. Next, add the 2 1/2 quarts water; cover and simmer for 2 hours or until meat is tender. Add vegetables and curry powder to stew; cover and simmer for 20 to 30 minutes. Now, mix the flour with the 1 cup water and slowly stir into stew. Cook, stirring constantly, until mixture thickens. Enjoy over rice or as is, with potato/mac salad on the side. ONO!!!
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