Preheat the oven to 400 degrees.
Lightly grease a 9x13-inch baking dish with olive oil.
Pat the chicken dry with paper towels and place it in the prepared baking dish.
Season with garlic salt and pepper.
Spread the hummus mixture evenly over the top of each piece of chicken, making sure it's fully coated.
Top with paprika and lemon juice.
Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165 degrees. If you'd like a little color on top, broil for the last 2-3 minutes.
Let the chicken rest for 5 minutes before serving.
RC: Relle Lum
Print Recipe
Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil; spray foil with cooking spray. Arrange chicken thighs, skin-side up, on the prepared baking sheet. Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper in a small bowl; mix until well combined. Sprinkle spice mixture liberally over chicken thighs. Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees. Enjoy.
RC: Nicole Burdett
Print Recipe
Preheat oven to 375 degrees F. Coat a 9” X 9” baking pan with non-stick cooking spray.
Drain peaches and set aside. In a saucepan over medium heat, stir together the water, lemon juice, sugar, and cornstarch. Cook until thickened and bubbly. This will take around 5 minutes. Then cook for another 3 minutes stirring constantly. Remove from heat. Add the peaches and mix until everything is well combined.
Combine pancake mix with water until there are no large lumps.
Pour into prepared pan. Top with peach mixture.
Bake 25 to 30 minutes. Let cool for 10 minutes. Serve warm.
RC: Earlynne Maile
Print Recipe
To make the marinade, combine in a medium sized bowl shoyu, sugar, liquor, and cornstarch. Mix it well.
Add the beef to the bowl and combine. Cover and let it marinate in the fridge for about 30 minutes to an hour.
Make the gravy by combining broth, shoyu, salt, and cornstarch in a bowl. Set aside.
Over medium heat sauté briefly the garlic in an oiled pan or wok. Then add in the beef and let it cook for about two minutes or until the meat has been browned. Remove the beef from the wok and set it aside.
Lightly oil the wok and add in the onions and stir fry it for about one minute. Then add in the green bell peppers, stir fry it for another minute then add in the celery to be stir fried for one more minute.
Add the beef back in and stir fry it for one minute. Lastly add in the gravy and let it simmer for about 5 minutes while stirring constantly until it has thickened.
Add in the tomatoes and lightly mix it in for just 30 seconds. Then garnish it with green onions.
Turn off the heat and serve over hot sticky rice and enjoy this onolicious Beef Tomato!
RC: Tani Nakamitsu
Print Recipe
Cut the stems off the taro leaves. Slice your onion. Stack together three taro leaves and place half a can of corned beef into the middle of the leaves. Add onions to taste. Top with a heaping spoonful of mayonnaise. Pour half a can of coconut into the leaves. Wrap the taro leaves from left to right, bottom and top. Then wrap with foil. Steam for about 1 hour and 15 minutes to 1 hour and 30 minutes to fully cook the taro leaves.
RC: Josh Tatofi from the website of timessupermarket.com
Print Recipe