Preheat the oven to 350 degrees. Line a cookie sheet with aluminum foil and spray the foil with cooking spray. Shake the hot sauce into the buttermilk and pour into a shallow dish. Place the corn-flake crumbs in another shallow dish. Dip each piece of chicken in the buttermilk, and then roll it in the crumbs. Place the coated chicken pieces on the cookie sheet and sprinkle with salt and pepper. Bake the chicken until the crust is golden brown and the meat is no longer pink at the bone, about 1 hour. Check this with the point of a sharp knife. Remove the pieces from the pan and serve while the chicken is warm. Enjoy!
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**You can use up to 2 1/4 cups sugar without increasing the volume of the liquid ingredients. It all depends on how sweet you want the mochi to be.**
Add one stick unsalted butter to a microwave safe bowl and melt in microwave for 30 seconds. Add sugar and mix until well combined. Add vanilla extract, then add eggs, one at a time. Mix until well incorporated. Add in mochiko flour, sweetened flaked coconut and baking powder, and continue to mix.
Combine evaporated milk and water in a separate bowl. Whisk to blend. Add to mochiko mixture in 2 parts, mixing well between additions. Next add in coconut milk, whisking until well blended.
Pour mixture into a 9” x 13” pan and bake for one hour at 350F. Promptly remove from oven, and let cool completely. Topped with shredded coconut if desired. Let cool, cut and enjoy.
Mahalo to the crew at Class Act Tattoo for this recipe!
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Saute pork and onion in a large frying pan. Add cabbage and cook until cabbage is soft. Salt and pepper to taste. Place into colander and drain and cool thoroughly. To make lumpia, place 2 tablespoon kalua cabbage mixture onto one wrapper. Fold the edge closest to you over filling, then fold in the left and right side towards the center. Roll tightly. Brush edge with egg white and seal. Fry lumpia until golden brown. Drain on paper towel. Serve with garlic and vinegar dipping sauce.YUMMY!!!
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Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in the mushroom soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. Simmer for 25 minutes. Do not boil. Mix the shrimp, scallops, crab-meat, calamari, and clams, and continue cooking 10 minutes, or until seafood is thoroughly heated.Enjoy with crackers or sweet Hawaiian bread. YUM!
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Preheat oven to 425◦. Sear pepper strips in hot olive oil. Cool, chop and set aside. Season meat with salt, pepper, and garlic powder. Using a very sharp knife, make a slit down the center of the tenderloins that goes about ¾ of the way through. Mix the chopped peppers, cream cheese, ranch dip mix, and bacon bits. Stuff into the opening. Wrap bacon around the meat, leaving gaps of exposed pork and stuffing. Place in a baking pan, making sure they are not touching. Bake for 20 minutes, then shut off oven, leaving the door closed. Let pork rest in closed oven for additional 20 minutes, then slice and serve. ENJOY!
Mahalo to Jack McKone for sharing this recipe. He got it from his good friend, Mark Watson. Who often makes it at their church and every time he does, people ask for the recipe. He freely gives it out. It's easy and so ono.
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