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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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Refreshing Watermelon Berry Salad
Added on Sep 04, 2019
2 Tablespoon honey
1 & 1/2 teaspoon lemon juice
1 teaspoon minced fresh mint
2 cup seeded chopped watermelon
1 cup fresh blueberries

In a bowl,combine watermelon and blueberries; then add the honey, lemon juice and min. Toss gently to coat. Chill until serving. Ono and refreshing!
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Crescent Tacos
Added on Aug 28, 2019
1 pound ground beef or turkey
1 can (8 ounces) tomato sauce
1/3 cup water
1 package (1 1/4 ounces) taco seasoning mix
2 cans (8 ounces each) refrigerated crescent dinner rolls
1 package (4 ounces) shredded cheddar cheese

Preheat oven to 425 degrees. Grease a 9 x 13-inch pan. In a skillet, brown ground beef; drain excess fat. Stir in tomato sauce, water, and taco seasoning mix; simmer. Divide dough from each can into 4 rectangles. Lay 4 rectangles cross-wise in pan; stretch and press to cover bottom of pan. Spoon meat mixture over dough; sprinkle with cheese. Lay remaining dough on cheese. Bake for 15 minutes or until browned. Enjoy!
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Kalua Patties
Added on Aug 27, 2019
3 cups steamed and mashed Molokai or Okinawan sweet potatoes
1/4 of a medium sized Maui onion, diced
1 cup kalua pork
Vegetable oil for frying

Place mashed sweet potatoes in a large bowl; mix in onions and kalua pork. Form into patties, about 3-inches in diameter and 1/2-inch thick. Heat vegetable oil in a skillet over medium to medium-high heat; brown patties on both sides.
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Pork and Squash
Added on Aug 23, 2019
2 lbs. chopped pork
1 long green gourd squash, peeled, inside removed and cubed
3 pieces fresh ginger root
8 cans chicken broth
½ cup shoyu
salt & pepper to taste

Begin by frying your pork until lightly browned and set on aside (Do Not overcook. It will thoroughly cook after the liquids are added). Next boil the squash in a large pot with enough water to cover squash. Let boil for about 10 minutes, then drain out water and add the pork back into your pot, along with the chicken broth, fresh ginger, and shoyu. Allow it to cook together for 15-20 minutes. Add salt and pepper, to taste. Enjoy
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Added on Aug 21, 2019
1 1/2 pound belly pork or boneless, skinless chicken
4 cloves garlic, crushed
1 1/2-inch piece ginger root, thinly sliced
3 tablespoons patis (Filipino fish sauce)
3 tomatoes, quartered
3 medium Sequa
6 long eggplants
2 large bitter-melons
1/2 pound long beans
1/2 pound winged beans

Cut pork into 2 x 1/2-inch pieces. In a large sauce pot, fry pork until crisp; drain fat. Add garlic, ginger, and patis; cook for 1 minute. Stir in tomatoes and cook until a sauce is formed. Remove ridges from sequa. Cut sequa, eggplants, and bitter-melons into lengthwise halves. Remove seeds from bitter-melons. Cut vegetables into 2-inch pieces; add to pork mixture. Cover and cook over medium heat for10 minutes. Toss vegetables in pot. Lower heat and cook, uncovered, for 10 more minutes. Enjoy with rice and a banana or mango on the side.
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