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
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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
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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
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Combine cake mix, water, 3 eggs, and oil in a large bowl; beat with an electric mixer until well combined, about 2 minutes. Pour batter into prepared baking dish. Set aside.
To make the ricotta cheese layer: Combine ricotta cheese, sugar, vanilla, and remaining 4 eggs in a separate bowl; blend well. Spread ricotta mixture evenly over the top of the cake batter.
Bake in the preheated oven until or toothpick inserted in the center comes out clean, about 1 hour 15 minutes if using a glass baking dish, or 1 & 1/2 hours if using a metal pan. Allow cake to cool completely before topping.
To make the topping: Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.
RC: Allrecipes.com Mahalo Rene for this recipe
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Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain.
Cook and stir ground beef in a skillet over medium heat until meat is crumbly and browned, about 10 minutes; drain excess grease.
Mix cooked ground beef, macaroni, pizza sauce, tomato sauce, and mushrooms in a bowl. Layer half the macaroni mixture into a 9x12-inch baking dish; top with 1/2 the mozzarella cheese. Layer remaining macaroni mixture over the top; sprinkle remaining mozzarella cheese over macaroni mixture. Cover dish with aluminum foil.
Bake in the preheated oven until cheese has melted and casserole is bubbling, about 35 minutes. Let cool for 3 to 5 minutes before serving.
RC: Allrecipes.com
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