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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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Chicken Adobo
Added on Jul 30, 2021
2-3 pounds chicken thighs, thawed
3/4 cup Apple Cider Vinegar
1/3 cup Shoyu
1/2 white onion, sliced or chopped (optional)
2 large cloves garlic, minced
1 tsp. ground paprika
1 Bay Leaf
1 tbsp. black peppercorns
Salt and pepper to taste

Add all ingredients in a pot and bring to rapid boil, then reduce to medium-low and cook until chicken is tender and well permeated with adobo sauce. Serve with rice and enjoy!
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Tuna Patties
Added on Jul 29, 2021
2 5-ounce cans tuna, drained
1 cup celery finely chopped, about 3 stalks
1 cup red bell pepper finely chopped, optional
1/3 cup parsley fresh, chopped
1 cup bread crumbs or finely grated panko
2 eggs
2 tablespoons lemon juice, juice of half a lemon
1/2 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil

Drain the tuna remove any excess moisture with a paper towel.
Finely Chop bell peppers, celery, and parsley. In a large bowl whisk eggs, mustard, salt, and pepper until well combined.
Add the tuna, bell peppers, celery, parsley, and bread crumbs to the egg mixture and combine well. Use your hands to shape into patties. Heat 2 tablespoons of oil in your frying pan over medium-high heat. Add the patties when the oil is hot. Cook the patties for 5-8 minutes until you see a golden-brown crust. Enjoy.
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TACO LASAGNA
Added on Jul 28, 2021
1 pound ground beef, turkey OR chicken
1/2 cup green bell pepper, chopped
1/2 cup onion, chopped
2/3 cup water
1 envelope taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
6 flour tortillas (8 inches)
1 can (16 ounces) refried beans
3 cups shredded Mexican cheese blend
cilantro or parsley (optional)

In a large frying pan or skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes. Next, place 2 tortillas in a greased 13x9-in. baking dish. Spread with half of the refried beans and half of the beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted. Garnish with cilantro or parsley and enjoy with favorite sides.
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A Really Good Burger
Added on Jul 27, 2021
1 lb. ground beef
1 egg
1 Tbsp Worcestershire sauce
1 Tbsp brown mustard
1 Tbsp unsalted butter *chopped into small pieces
1/4 cup bread crumbs
1/4 cup Parmesan cheese *grated is best
4 cloves garlic *minced
2 Tbsp fried onions or chopped onions (optional)
2 Tbsp seasoning of choice

In a medium mixing bowl, combine the beef, egg, Worcestershire sauce, mustard, butter, bread crumbs, Parmesan, garlic, and onions.
When mixed, form meat into patties using your hands. Sprinkle desired seasoning on top of burgers evenly. Fry, bake or grill to desired doneness. You can either enjoy with rice and brown gravy, or you could enjoy with buns and add cheese and toppings and enjoy the best burger ever!!
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Lemon Squares
Added on Jul 23, 2021
for the crust
4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
1-1/2 cup (about 24 squares) graham-cracker crumbs
1/4 cup sugar

for the filling
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lemon juice (3 lemons)

Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.

In a food processor, finely grind the graham-cracker squares. Then add in sugar and butter and blend to mix. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.

To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lemon juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.

Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut. Enjoy.
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