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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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Easy Alfredo Lasagna
Added on Apr 30, 2019
1 can (10 1/2 ounces) Condensed Cream of Mushroom Soup
1 cup milk
1 package (about 24 ounces) square-shaped frozen cheese ravioli(about 48 pieces)
3 cups coarsely chopped fresh broccoli florets
3 cups shredded boneless, skinless chicken breasts, cooked
1 1/2 cups shredded mozzarella cheese(about 6 ounces)
1/4 cup shredded Parmesan cheese

Heat the oven to 350° degrees.  Stir the soup and milk in a small bowl.  Spread about 1/4 cup soup mixture in the bottom of an 8x8x2-inch baking dish.  Layer 16 ravioli, 1 1/2 cups broccoli, 1 1/2 cups chicken, 1/2 cup mozzarella cheese and 3/4 cup soup mixture in the baking dish.  Repeat the layers.  Top with the remaining ravioli.  Spoon the remaining soup mixture over the ravioli.  Cover the baking dish. Bake for 30 minutes.  Uncover the baking dish.  Sprinkle with the remaining mozzarella cheese and Parmesan cheese. Bake, uncovered, for 15 minutes or until the cheese is lightly browned.  Let stand for 15 minutes before serving. Enjoy with garlic bread or bread-sticks and a nice green tossed salad. ONO!
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TERI MEATLOAF
Added on Apr 26, 2019
1 pound ground beef
1 egg
1/3 cup breadcrumbs
1 tablespoon grated fresh ginger
1 clove garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1/3 cup teriyaki sauce

In bowl, combine beef, egg, breadcrumbs, ginger, garlic, soy sauce and 1/2 tsp. oil. On foil-lined baking sheet, shape into loaf. Drizzle with half the teriyaki sauce and bake at 375 degrees for 20 minutes. Top meat loaf with remaining teriyaki sauce and bake until meat loaf edges are browned for about 20 minutes. Enjoy with favorite sides. YUM!
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Okinawan Pork
Added on Apr 25, 2019
6 pounds pork butt (trim fat and cut into thirds)
1 cup shoyu
2 cups water
1 tablespoon miso (Japanese fermented soy bean paste)
3/4 cup sugar
2 tablespoons sake (Japanese rice wine)
1 tablespoon minced ginger
1 tablespoon minced garlic

In a large pot, bring to a boil the shoyu, water, miso, sugar, and sake until sugar and miso dissolve. Add the ginger and the garlic; cook for 5 minutes. Add pork butt, cook on high heat until sauce boils. Lower heat to medium, cover and simmer for 2 hours. Remove from sauce, slice and serve. ONO!
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Ono Karaage Chicken
Added on Apr 24, 2019
2 tablespoons shoyu
1 teaspoon sugar
1 teaspoon sesame oil
3 cloves garlic, grated
1 tablespoon grated ginger
1/4 teaspoon white pepper
1 pound boneless chicken thighs cut into bite-sized pieces, patted dry with paper towel
1/3 cup potato starch, sifted
Vegetable oil for frying

In a large bowl, combine shoyu, sugar, sesame oil, garlic, ginger and pepper. Add chicken and marinate for 30 minutes. Lightly coat marinated chicken with potato starch. Heat oil in a wok or medium pot to 350°F. Fry in small batches until golden brown and chicken is cooked through, about 4-6 minutes. Enjoy with favorite sides as entree or pupu.
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BAKED SPAGHETTI
Added on Apr 23, 2019
1 tablespoon olive oil
1 small round onion, finely chopped
2 cloves garlic, minced
1 pound lean ground beef or turkey
1 jar (32 ounces) spaghetti sauce
1 cup water
1 package (8 ounces) spaghetti, uncooked
2 cups shredded Italian blend cheese

Preheat oven to at 350°F. In a large skillet or sauce pot heat oil; sauté onion and garlic. Add ground beef and cook until lightly browned; drain excess oil. Add spaghetti sauce and water; heat through. Lightly grease a 2-quart casserole or baking pan. Pour enough sauce to cover the bottom of the casserole dish. Break half of spaghetti and lay evenly in casserole dish or pan. Pour half of remaining sauce over spaghetti and sprinkle with half of the cheese. Repeat with remaining spaghetti, then sauce and top with cheese. Cover and bake for 20 minutes. Uncover and bake for another 20 minutes or until cheese is lightly brown on top. Remove from oven and let sit for at least five minutes before cutting and serving. Enjoy with a fresh leafy salad and garlic bread. ONO!
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