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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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GUAVA CHICKEN
Added on Feb 28, 2019
5 lb Chicken thighs
1 12oz Frozen guava concentrate
1 C Sugar
4 cloves Garlic, chopped
1 C Shoyu
5 stalk Green onions, chopped
Sesame seeds (optional)

You can de-bone chicken or leave as is. Place in a large bowl. Mix all of the above ingredients and pour over chicken. Marinate in refrigerator for 2 hours or over night is better. Remember to stir chicken at least twice while marinating. You can barbecue on grill or bake in oven or even boil like shoyu chicken. Mahalo Annette for sharing your recipe.
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CHOW FUN
Added on Feb 24, 2019
3 Tablespoon vegetable oil
1⁄2 Pound char siu or roast pork, thinly sliced
1⁄2 Pound ham, thinly sliced
1 piece(s) thumb-sized piece ginger, minced
1⁄2 Cup thinly sliced carrots
1⁄2 Cup thinly sliced celery
2 Cup bean sprouts
2 Tablespoon oyster sauce
2 stalk green onion, cut in 1-inch lengths
1 Package, 12 oz. chow fun noodles, cooked

Heat 1 tablespoon oil in a skillet or wok. Stir-fry meat with ginger until lightly browned. Add carrots, celery, onion; cook until half-done. Add bean sprouts and stir lightly. Remove every thing from pan. Heat pan and add in 2 tablespoons vegetable oil. Add chow fun and cook for a minute. Toss the meat and vegetables into the noodles. Taste and add more oyster sauce or shoyu (soy sauce) if desired. Garnish with green onion just before serving. Enjoy!
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Easy Meat Loaf
Added on Feb 23, 2019
2 lb. hamburger
2 cans vegetable soup
3 handfuls oatmeal
1 round onion, chopped
4 eggs
3/4 tsp. salt
1/4 tsp pepper

In a large bowl, mix all ingredients and put into baking pan. Bake at 350 degrees for one hour. If you like, at about the last 10 minutes, spread ketchup or tomato sauce onto the meatloaf and let finish baking. Serve with gravy and/or favorite sides.
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Homemade Ginger Chicken Noodle Soup
Added on Feb 17, 2019
2 pounds boneless/skinless chicken thighs, cubed
1 baby carrots, cut in half
5 large potatoes, cut in fours
1 medium onion, chopped
3- 1 inch slices fresh ginger
3-4 bay leafs
2 chicken bullion cubes
2 tsp. salt or to taste
2 tsp. dried parsley
1/2 bag macaroni shells
6-8 cans of chicken broth

Boil the chicken in a large pot with enough water just to cover your chicken for at least 20 minutes. Then drain chicken out of water and put it back in pot then add the chicken bullion cubes, chicken broth, ginger, salt, dried parsley, potatoes, carrots, bay leafs and onions. Cook for at least 10-15 minutes then add in your shell macaroni and let it simmer for another 10 minutes or until macaroni is half cooked. When done let your soup sit for at least 20 minutes more so it can finish the cooking time for your macaroni. Serve with some oyster cracker and enjoy. ONO!
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Baked Short Rib Stew
Added on Feb 16, 2019
6 strips of short ribs
2 cans cream of mushroom soup
1 can (10-3/4oz) tomato soup
1 pkg. Lipton onion soup
carrots, cut into bite size pieces
celery, cut into bite size pieces
potatoes, cut into bite size pieces
1 large onion, chopped

In a large mixing bowl combine all the soups.Add the vegetables. Set aside. Cut the ribs into thirds, and place in a 9X13 baking pan. Pour soup over ribs and cover. Bake at 375 degrees for 1&1/2 to 3 hours, depending on size of vegetables. When vegetables are soft, your stew is ready! ENJOY!
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