Preheat oven to 425 degrees. In a large bowl, combine pumpkin and eggs. Add sugar, salt, and spices. Stir in milk and 1 cup of the shredded coconut. Pour into pie shell. Bake for 15 minutes; then lower heat to 350 degrees and bake about 40 to 45 more minutes or until filling is set. Cool. Prepare haupia pudding mix according to package directions. Cool slightly, then pour over pie. Chill until haupia is firm. Just before serving, spread whipped cream over pie. Sprinkle with the remaining 1/2 cup coconut. ENJOY!
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Combine all the ingredients and let marinate for 1 hour or longer. Bake at 350 degrees for 1 hour. Enjoy.
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Heat olive oil in a large, deep skillet over medium-high heat. Add the meat, onion, and garlic. Cook until the meat is fully browned. Drain any excess oil. Pour in the marinara sauce and water. Season with a pinch of salt and pepper. Lay the broken lasagna noodle pieces right into the liquid, pressing them down so they are submerged. Bring the liquid to a gentle boil, then turn the heat down to low-medium. Cover the skillet with a lid. Cook for 20 to 25 minutes, stirring gently once or twice so the noodles do not stick, until the pasta is tender. Turn off the heat. Drop spoonful's of ricotta cheese across the top, then sprinkle the mozzarella and Parmesan over everything. Put the lid back on for 3 to 5 minutes so the cheese melts. Let it rest for a few minutes before serving. Enjoy with favorite sides.
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To a medium bowl add shoyu, mirin, sake, sugar, ginger, and garlic. Mix until well combined. Reserve 1/4 to 1/2 cup of the teriyaki sauce. Add the chicken to the teriyaki sauce bowl, cover, and allow to marinate in the refrigerator for at least 2 hours, preferably overnight.
Once the chicken has marinated, preheat the air fryer to 380F.
While the air fryer is preheating, make the teriyaki glaze. Add the reserved teriyaki sauce to a small saucepan set over medium heat. Combine cornstarch and water in a small bowl and pour the slurry into the pan. Stir until heated through and the sauce thickens up.
Once the air fryer has preheated, spray the basket with non-stick cooking spray and place the chicken in the basket in a single layer.
Cook the chicken for 6 minutes, flip, and brush the teriyaki glaze over the chicken. Cook for another 5-6 minutes or until the chicken reaches an internal temperature of at least 165F.
Allow to cool slightly and ENJOY!
RC: Relle Lum
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For the sauce: To a large bowl, add shoyu, sugar, garlic, ginger, green onions, and furikake. Mix until well combined and the sugar has dissolved. Set aside.
For the chicken: Heat cooking oil of choice in a large saucepan over medium high heat. While the oil is heating up, start on the chicken. Next, to a large bowl, add flour, garlic powder, pepper, and salt. Mix until well combined. Dip chicken into flour mixture until well coated. Shake off the excess and place in the oil heated to 350F. Fry for 10-15 minutes, flipping halfway through, or until an internal temperature of 165F. Remove from the oil and place on a paper towel to drain excess oil. Dip the hot chicken into the shoyu sauce and let it soak for a few seconds. Remove from the sauce and set aside. Garnish chicken with green onions and furikake. ENJOY!
RC: Rell Lum
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