In a large bowl or plastic bag, combine cauliflower, mayonnaise, salad dressing mix, and edamame; toss well. Refrigerate for 24 hours. Fry bacon until crisp; drain well. Before serving, combine cauliflower mixture with lettuce. Top with bacon and cheese. Healthy & ono!
Crust: Mix together and press into 9x13 pan and bake at 325 degrees for about 30 minutes. Cool. Place 2 layers of sliced bananas on crust.
Filling: Cream ingredients, beat until thick. Spread filling over bananas. Top with cool whip and refrigerate for about an hour then ENJOY!!!
In a medium pot, heat pork. When the pork is able to shred apart, add onions and cabbage. Add shoyu and pepper to taste. Enjoy with rice and favorite sides. Simple and ono!
Mix sauce and set aside.
In heated wok, add oil and ginger. Saute briefly until ginger is browned. Discard ginger. Add beef. Season with salt and black pepper. Sear on all sides. Add onion. Cook until onion is translucent. Add green pepper and celery. Cook briefly to let natural juices come out and veg is still crisp. Add Sauce mix. Stir until sauce has thickened. Add tomatoes. Turn off heat. Stir until well mixed. Serve with hot rice. Serves 4-6 people, or 2 hungry Tongans.. LMAOOOOO!!
Note: don't worry if sauce is too thick at the beginning- the water from the tomato will thin it down.
Mahalo Chef Jason Carpio for this recipe
In a bowl, combine the ingredients except the oil and mix it with a spoon. (Just incorporate the ingredients, overworking will make it tough)
Heat a 10 inch non-stick pan over medium-high heat and add 2 tablespoons of vegetable oil.
Place 1/3 of the kim chee mixture in the pan and spread it thinly and evenly in the pan.
Cook it for about 1-2 minutes until the bottom gets golden brown and crispy.
Using a wooden or rubber heat-proof spatula, turn over and cook until golden brown.
Flip once more and cook again to further crisp for 1 minute. Repeat on the other side.
Repeat with the last 2/3 of the mix. Enjoy!
The pancake can be served as a side dish alone or with a sauce made up of shoyu, sesame oil, vinegar, minced scallion, and sesame seeds.
[mahalo Foodland.com for this recipe]