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Sista Val's Home Style Recipes as featured, daily Monday through Thursday in the 4 o'clock hour, on the Mid-Day Mana. "Ono" (Delicious) and easy to follow Hawaiian and Local and Island favorite Home Style Recipes.
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Simple Roast Turkey
Added on Nov 23, 2022
1 (18 pound )whole turkey
1 cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 1/2 quarts turkey stock or chicken broth
8 cups prepared stuffing

Preheat oven to 325 degrees. Place rack in the lowest position of the oven. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Form and position an aluminum foil tent over the turkey. Place turkey in the oven, and pour 2 cups turkey stock, or broth, into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees, about 4 hours. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving. ENJOY!
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SWEET POTATO STUFFING
Added on Nov 22, 2022
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup butter, cubed
6 cups dry bread cubes
1 large sweet potato, cooked, peeled and finely chopped
1/2 cup chicken broth
1/4 cup chopped pecans, optional
1/2 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/2 teaspoon salt, optional
1/2 teaspoon pepper

In a large skillet or frying pan, sauté the celery and onion in butter until tender. Stir in the remaining ingredients then transfer to a greased 3-qt. slow cooker. Cover and cook on low for 4 hours or until vegetables are tender. ENJOY!!!
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Brussels Sprouts Cauliflower Gratin
Added on Nov 18, 2022
About 1 cup of your favorite breadcrumbs or panko
1/2 cup pine nuts or pecans, ideally lightly toasted
2T fresh parsley (optional)

Around 25 Brussels sprouts, trimmed and quartered
1 head of cauliflower, trimmed into florets
2/3 cup heavy cream
1 1/3 cup non-fat milk
3 shallots, chopped
1T fresh sage, chopped
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Hawaiian or kosher salt and fresh cracked black pepper, at your discretion
About 1 cup grated Parmesan cheese

To prep, toast pine nuts slightly. Mix breadcrumbs, nuts, and parsley together and set aside. Clean and cut Brussels sprouts and cauliflower and put them both into a large mixing bowl. Toss gently so that both vegetables are uniformly distributed. Set out a 9" x 13" pyrex or casserole dish.

Mix together heavy cream, non-fat milk, shallots, and sage in a sauce pot. Heat until boiling, then simmer until the sauce reduces and is a little thick, about 10-15 minutes. Remove from heat and cool slightly.

Pre-heat oven to 375° degrees.

Put half of the sprouts and cauliflower in the 9" x 13 "dish. Salt and pepper lightly, and sprinkle about one-third of the Parmesan cheese. Put the rest of the vegetables on top, and sprinkle another third of parmesan cheese. Pour cream mixture evenly over. Cover with foil.

Bake covered with foil, for about an hour, or until the liquid is almost absorbed. Remove foil, sprinkle remaining parmesan cheese and all of the breadcrumb/nuts/parsley over the top, and bake uncovered 15 minutes longer, or until the top starts to brown slightly and get a bit of crunch. Enjoy.

Recipe from feedingmyohana.com
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Homemade Cranberry Sauce
Added on Nov 17, 2022
1 12-ounce package of fresh cranberries (about 3 cups)
1 small can of pineapple juice (about a cup) OR 1 small can of crushed pineapple (8 oz.)
1 cup of orange juice
About 5-7 Tablespoons of white sugar

?Dump everything except sugar into a pot and heat to a slow boil. Add about 4-5 Tablespoons of sugar, dissolve completely and then taste. If it's too tart for your palate, add 2-3 Tablespoons of sugar until it's the desired sweet/tartness you like. Cook it down to the desired consistency. Cool and eat warm or cold.
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Healthy Taro Fudge Brownies
Added on Nov 16, 2022
1 cup loosely packed mashed taro
6 tbsp. liquid egg whites
1/4 tsp salt
1/3 cup sugar or more to taste
4 tbsp. walnut butter or other oil
1 tsp vanilla
1/2 cup flour, sifted
1/2 cup cocoa powder, sifted
1/4 tsp baking powder
4-5 tbsp. unsweetened applesauce

Preheat oven to 350 degrees. Line an 8x8 brownie pan with parchment paper. Whisk dry ingredients together in a bowl except sugar. In a food processor add liquid egg whites, vanilla, applesauce, sugar, mashed taro and walnut butter. Process until smooth. Add dry ingredients to the food processor and process once more. If the batter appears too dry, add more applesauce. Spoon batter into the brownie pan, distributing it evenly. Batter should be thick and spreadable. Bake for 28-32 minutes, until a toothpick/chopstick inserted in the center comes out clean, without raw batter. Enjoy and also can store covered and refrigerated for up to 1 week. YUM!
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