Search This Blog

Tuesday, April 30, 2013

Local Kine Potato & Macaroni Salad

Ingredients
5 lbs. large potatoes
16 oz. elbow macaroni
1 dozen eggs
2 large carrots (grated)
3-4 cans tuna (drained)
Salt & pepper (to taste)
Garlic powder (magic dust for taste)
BEST FOODS Mayonnaise (add to taste)

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.

Place the eggs into a large pot in a single layer and fill with water to cover the eggs completely. Bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water. Let it rest for awhile and refrigerate.

Follow cooking instructions for macaroni. Cook, drain and cool. Refrigerate.

Cube potatoes. Mash eggs. Grate carrots. Shred tuna.

Mix in ALL ingredients with Best Foods mayonnaise. Make it to your taste. Not too dry, not too runny but just right. Don't forget the seasonings and the magic dust. Chill for an hour or so. It's best to make this one day before.

Leonard's Malasada's


Leonard's Malasada's OR it claims to be? This recipe was found in an article about Leonard's Malasada's and it's history with a recipe to follow. Could it be? We'll that's up to your taste buds. It's pretty close!

Ingredients:
1 package yeast (1 T)
1 teaspoon sugar
1/4 cup warm water
6 cups flour
1/2 cup sugar
1/2 teaspoon salt
1/4 cup melted butter or margarine
1 cup water
1 cup evaporated milk
6 eggs
1 quart vegetable oil (to cook)
extra sugar

Procedure
Dissolve yeast, sugar and water and set aside. Beat eggs. Measure flour into mixing bowl and add salt. Make a well in the flour, pour yeast mixture, eggs and other ingredients. Beat in circular motion until the dough is soft. Cover, let raise until double. Turn dough over but do not punch down. Cover and let raise again. Heat oil to 375 degrees and drop dough by teaspoon full into oil and cook until brown. Shake in brown bag with sugar. Best when hot.

Local Style Baked Pork & Beans

2 pkgs. Redondo Hot Dog (or your preference)
1 round onion
6 cans Campbell's Pork & Beans (or your preference)
1 pkg. bacon (your preference)
1 cup brown sugar (or to taste)
2 lbs. chuck steak (the magic touch)
1 can tomato paste (or ketchup)
Salt & pepper to taste

Chop hot dog in 2" pieces, dice onion, cut bacon in 3" lengths and chop chuck steak in tiny bits. Cook bacon and chuck steak in a pan before combining it with the rest of the ingredients. Use a medium size deep foil pan and add in ALL ingredients. Mix thoroughly. Flatten evenly and place in the oven at 325 degrees for 30 minutes. Check periodically. When done turn off oven, cover with foil and let stand in the oven for another 10 minutes. Serve with hot rice and mac salad! Broke da mouth!

Rainbow Jello


Ingredients
2 small boxes Green Jello
2 small boxes Red Jello
2 small boxes Orange Jello
1 envelope (1 Oz. Envelope) Knox Unflavored Gelatin
1 small box Yellow Jello Or 1 Additional 1 0z. Envelope Of Knox Unflavored Gelatin
1 cup Sour Cream
7 cups Water

Preparation Instructions
1. Grease a 9×13 pan with nonstick spray. Wipe off the excess with a paper towel.
2. Mix green jello with 2 cups boiling water. Place in the 9×13 pan and let set for 30-45 minutes in the refrigerator.
3. While the green jello is setting, make the white layer by mixing 1 cup of boiling water with both Knox gelatin envelopes or 1 Knox and 1 lemon gelatin package. Mix well and add in 1 cup sour cream.
4. Carefully pour 1/2 of white layer on top of the green jello and place back in the refrigerator.
5. Begin mixing 2 cups boiling water with the orange jello. As soon as the white mixture sets up, pour the orange jello on top, refrigerate and let set for another 30-45 minutes.
6. Most likely you will need to reheat your white mixture before you can pour the last layer of white over the orange. If it’s at all lumpy and not pourable, pop it in the microwave for 20 seconds and stir. You do not want this to be too hot before you pour it on the orange layer
7. Start mixing your last layer of red jello with 2 cups of boiling water and once the white layer sets, pour the red jello on top of it.
8. Refrigerate and let set up completely.

Notes:
It’s important to let each layer set up before adding the next layer. As long as you can touch it and it seems to just be a little sticky, you should be able to place the next layer on top.
You can use any flavor combinations of jello.

Chocolate Dobash Cake


Ingredients
3 large eggs, separated
1 1/2 c. white sugar
1 1/2 c. all purpose flour
3/4 tsp. baking soda
3/4 tsp. salt
3/8 c. unsweetened cocoa
3/8 c. vegetable oil
1 c. milk

Preheat oven to 350 degrees. Generously grease 2 - 8" round pans.
Gradually beat egg whites until frothy. Add 1/2 c. of sugar. Continue beating until stiff.
In a mixing bowl; sift dry ingredients. Add oil and half of milk. Beat until well blended. Add remaining milk and egg yolks. Beat until smooth. Fold in stiff egg whites.
Divide batter into prepared pans. Bake for 30-35 minutes. Cool and slice each layer in half, horizontally, to make 4 layers.
Note: Optional to bake in a 9x13-inch baking pan. Frost with Dobash frosting.

Frosting:
1 1/2 c. water
1 c. sugar
1/4 tsp. salt
1/4 c. butter
1/2 c. unsweetened cocoa
3/8 c. cornstarch
1/2 c. water
1 tsp. vanilla extract

Frosting: In a saucepan over medium heat; whisk together water, sugar, salt, butter and cocoa. Bring to a boil. In a mixing bowl; combine cornstarch and water. Whisk into cocoa mixture; stirring constantly until mixture thickens. Stir in vanilla. Pour frosting over cake while still hot; spread evenly with a spatula. Note: Work quickly as frosting will set up as it cools.

Portuguese Bean Soup

Ingredients:
2 pound Portuguese sausage, cut into 1/4-ince pieces
1 pound ham hock
1 onion, sliced
2 quarts water
2 carrots, diced
2 potatoes, diced
1 small cabbage, chopped
3 stalks celery, chopped
1 can (8oz) tomato sauce
2 can (15 oz size) red kidney beans, including liquid
2 cups elbow macaroni (optional; follow cooking instructions on the package.)

Instructions:
Put sausage, ham hock, and onion into a large sauce pot, add water. Cover and cook on low heat for 1 hour. Remove meat from ham hock. Put meat back into soup and add carrots, potatoes, cabbage,celery, and tomato sauce. Cover and continue cooking for 1 1/2 hours, stirring occasionally. Stir in macaroni, beans, including liquid, and cook a few more minutes, adding more water if necessary. Serves 12

Spareribs














Ingredients
3 lbs Pork Spareribs (preferably boneless)

1/2 Cup Soy Sauce
1/2 Cup Vinegar
1 Cup Sugar
5 Garlic Cloves
1 Can Dole Pineapple Chunks (juices drained)
Corn starch to thicken


Combine all ingredients in a crock-pot and cook on low for 8 hours or high for 4 hours. Serve over white rice.

Saturday, April 27, 2013

Krispy Krème Brûlée



Ingredients:
6 Krispy Kreme glazed doughnuts
1 pint half-and-half
1 quart heavy cream
12 egg yolks
1½ cups sugar
8 packets Sugar in the Raw
Preparation:
Puree the doughnuts and half-and-half in a blender until smooth. Combine the heavy cream with the half-and-half/doughnut puree, and heat until scalding (just before boiling).

Meanwhile whisk the egg yolks and sugar in a bowl to combine and dissolve the sugar.

Once the sugar is dissolved, temper the yolk mixture by whisking in a small amount of the hot cream mixture. Once the yolks are tempered, whisk them into the remaining cream mixture. Strain the brûlée base through a fine mesh strainer.

Divide the mixture into eight ramekins. Fill until nearly full, and bake in a water bath at 325 degrees for approximately 30 minutes or until the custards are set when gently shaken. (Tip: For the water bath, we used a large metal roasting pan and filled it with enough water to meet the halfway-point of the ramekins.) Once set, remove the ramekins from the water bath to cool. After cooling, dust the top of each with Sugar in the Raw, and caramelize evenly with a kitchen torch or under the broiler until the sugar darkens and bubbles. Set aside to cool (2 to 5 minutes) before serving. This will allow the sugar to harden on top.

Thursday, April 25, 2013

Seafood Stew

Ingredients:
1 whole dungeness crab, cut into quarters
1 lb shrimp, leave shell on
10-20 fresh clams, shell on
lobster, mussels (optional)
4-5 cans coconut milk (freshly grated or canned is fine)
1 tomato (diced small)
1 round onion (diced small)
NOTE AND VERY IMPORTANT: DO NOT and I say again, DO NOT add any other ingredient otherwise it will change the taste of this dish drastically.

Cooking Process:
In large pot, put coconut milk, tomato and onion and stir. Then immediately add crustaceans and stir all ingredients together. Then cover pot on medium heat until it starts to boil. DO NOT let it over boil.) Dish is ready when you see the crab, shrimp and lobster turns red and cooked. Salt & Pepper to taste.
This is one dish that you cannot overcook, otherwise it will curdle.

Wednesday, April 24, 2013

Mr Lum's pickled mango

4 cups water
2 cups vinegar
5 cups sugar
1/3 cup hawaiian salt
Red food coloring
Boil all until clear. Let cool.
Add to mangos and red li hi mui.

Shrimp Lovers


Try this quick way to make fabulous shrimp.

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min. Best Shrimp you will EVER taste:)

Pastele Stew

Ingredients:
2 pounds pork belly, cut into bite size pieces 
3 pounds pork butt, cut into bite size pieces
5 cloves garlic, minced
2 medium onions, diced
3 stalks celery, diced
1 bunch cilantro (Chinese parsley) chopped
2 cans tomato sauce
1 tablespoon tomato paste
Salt and pepper, to taste
1 can whole pitted olives, drain
3 to 4 Hawaiian chili peppers


In a large pot, add the chopped pork belly and pork butt and simmer over medium heat. Add the garlic and onions and keep stirring until all the natural juices comes out. Next add the chopped celery and stir. Season with salt and pepper.
Add the chopped Chinese parsley and stir in the tomato sauce and tomato paste.
Add the whole pitted olives and simmer.  Fold in the cooked banana dumplings to the stew and serve.

Banana Dumplings
1 large very green banana, peeled and grated very fine (plantain banana)
Achote oil (made with achote seed and Wesson oil)
Mix finely grated banana with achote oil (to taste) Scoop into little balls and drop into salted boiling water until the dumplings float. Once the dumplings float, remove from salted water and fold into the pastele stew.

Guava Cake



Ingredients
1 package(s) yellow cake mix ( (Duncan Hines is a favorite) )
1 1/3 cup guava nectar ( (I usually get the cans of kerns juice 11.5 oz) )
3 eggs
1/3 cup vegetable oil
to taste food coloring ( red )

Directions

Cake:
Mix the cake according to package directions. Stir in food coloring until it's the color you want. Bake according to package directions.

Topping:
In a medium bowl, beat softened cream cheese until light and fluffy. Add sugar and vanilla and beat. With a spatula, slowly fold in cool whip. Refrigerate until ready to use.

Guava Gel:
In a medium sauce pan, bring guava juice and sugar to a boil. in the meantime, make a paste out of the cornstarch and a small amount of water. remove guava juice mixture from heat and whisk in the cornstarch paste. Return to heat and bring back to a boil. Boil for one minute stirring frequently. Cool in refrigerator. Once cooled, stir in red food coloring until gel is the color you desire.

Assembly:
Thickly ice the cake with the cream cheese mixture. Pour the guava gel on top of the cream cheese mixture and spread evenly, being careful not to mix it into the cream cheese icing. Refrigerate until ready to serve.

Topping:
8 ounces cream cheese
1/3 cup sugar
1 teaspoon vanilla extract
8 ounces cool whip

In a medium bowl, beat softened cream cheese until light and fluffy. Add sugar and vanilla and beat. With a spatula, slowly fold in cool whip. Refrigerate until ready to use.

Guava Jell:
2 cups guava nectar
1/2 cup sugar
1/4 cup cornstarch
to taste food coloring ( red )

In a medium sauce pan, bring guava juice and sugar to a boil. in the meantime, make a paste out of the cornstarch and a small amount of water. remove guava juice mixture from heat and whisk in the cornstarch paste. Return to heat and bring back to a boil. Boil for one minute stirring frequently. Cool in refrigerator. Once cooled, stir in red food coloring until gel is the color you desire.

Local Style Macaroni Salad


Ingredients:
1 (8 ounce) package macaroni
2 potatoes
1 hard-boiled egg, chopped fine
1/2 cup Best Foods mayonnaise
1/2 Maui onion, minced
1 carrot, cut into very fine matchsticks

1/2 teaspoon salt
1/8 teaspoon pepper

Directions:
1. Bring a pot of lightly salted water to a rolling boil; cook the macaroni in boiling water until cooked through yet firm to the bite, about 8 minutes. Drain. Chill in refrigerator.
2. Bring a separate pot of lightly salted water to a rolling boil; cook the potatoes in boiling water until just cooked through, 20 to 25 minutes. Drain, peel, and chop the potatoes into small cubes. Combine the potatoes, chopped egg, and mayonnaise in a bowl; mix. Add the macaroni, onion, carrot, salt, and pepper to the potato mixture; stir. Chill in refrigerator until cold, about 20 minutes. Serve cold.  Add on additional ingredients to your liking. This recipe is just a basic local style macaroni salad.

Tuesday, April 23, 2013

Chantilly Cake


Prep Time: 30 | Cook Time: 60 | Ready In: 3 hours
Chocolate Cake
3 Eggs, separated
1 1/2 Cups Sugar
1 2/3 Cups Sifted cake flour
3/4 teaspoon Baking soda
3/4 teaspoon Salt
1 oz square unsweetened chocolate, melted
1/3 Cup Vegetable oil
1 Cup Milk

Cream Filling
1/4 Cups Sugar
4 teaspoons Cornstarch
1/4 teaspoon salt
1 large egg, slightly beaten
1 cup milk
1 tablespoon butter
1/2 teaspoon vanilla extract

Chantilly Frosting
13 oz can evaporated milk
11/2 C sugar
3/4 C butter
4 large Egg yolks
11/2 tsp Vanilla extract
1/4 Cup Island Princess Macadamia nuts (chopped)

Cooking Process:

Cake
Preheat oven to 350 degrees. Grease two 9x9 cake pans. Beat egg whites until frothy. Gradually beat in 1/2 cup sugar until soft peaks form. Sift remaining 1 cup sugar with cake flour, baking soda and salt. Add chocolate, oil and 1/2 cup milk. Beat one minute on medium speed. Add egg yolks and remaining 1/2 cup milk. Beat one minute until smooth. With rubber spatula, gently but thoroughly fold in egg white mixture. Pour into prepared cake pans. Bake for 30-35 minutes. Cool in pans on racks for 30 minutes. Remove from pans and use a sharp knife to split cake layers through the middle into four rounds.

Filling
Combine sugar, cornstarch, and salt. Add egg, blend well. Stir in milk slowly. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Add butter and vanilla. Chill for 30 minutes. Spread a third of the mixture between each layer.

Frosting
Combine evaporated milk, sugar, butter, egg yolks and vanilla. Cook stirring constantly, over medium heat for 12 minutes, until mixture thickens. (Make sure that it's thick, or it will slide right off your cake!) Add vanilla extract. Chill 1 hour covered with a piece of plastic wrap directly on surface for proper spreading consistency. Frost cake and sprinkle with chopped macadamia nuts. Chill for 2 hours.

{Quick and Easy} Korean Skillet Jap Chae


Ingredients
24 oz Cellophane (yam) glass noodles (or 1 package)
1 tablespoon sesame oil
1 yellow onion, sliced in strips (optional)
1 cup sliced shiitake mushrooms
3-4 handfuls baby spinach
1 cup beef (preferably ribeye or tritip), cut into thin strips or in small cubes
2 large eggs, beaten
2 tablespoons soy sauce
1 tablespoon rice wine
1 teaspoon apple cider vinegar
Sesame seeds
Salt and pepper to taste
2 tablespoons sugar
For the meat marinade: 1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon sesame seeds
pinch of salt, pepper, and sugar
1 teaspoon rice wine
For the noodle marinade: Olive oil
3 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons sesame oil

Instructions
Bring water to boil. Add the noodles and let it boil about 6 minutes. Drain water and squeeze the water out of the noodles. In large bowl, drizzle olive oil over noodles and stir constantly with chopsticks to prevent the noodles from sticking together. Add the noodle marinade and set aside.

Marinade the beef; in small bowl, stir the beef in the beef marinade. Set aside and let it marinade about 20 minutes.

In large skillet, add the sesame oil over high heat. Add meat, mushrooms and onions (if you’re using any) and stir about 3-4 minutes. Add the soy sauce, rice wine, and apple cider vinegar, stirring occasionally. Add the marinaded noodles to the skillet and stir to mix. Add the spinach, and continue to cook, covered, for about 4-5 minutes or until the spinach is wilted. Add the salt and pepper and sugar to taste or add more soy sauce if it needs it. Continue to stir well with chopsticks or tongs until well mixed. Remove from heat.

Pour the beaten eggs onto a griddle or a flat pan over medium heat. (You will want to cook the eggs slowly rather than fast. The texture will be better if it is cooked over medium heat.) When the eggs are cooked, remove from heat and slice it into ½-inch strips.

Top japchae with sesame seeds and sliced egg strips and serve.

Saturday, April 20, 2013

Misoyaki Butterfish


Ingredients
4 piece(s) butterfish, 7 oz
1⁄3 Cup sake
1⁄3 Cup mirin
2⁄3 Cup sugar
1 Cup white miso
To make the misoyaki marinade, bring sake, mirin and sugar to a boil for 5 minutes.
Reduce to a simmer for 10 minutes. Remove from heat and whisk in miso until well incorporated. Allow to cool.

Generously marinade butterfish in misoyaki marinade for 48-72 hours.
Pre-heat oven at 450 and bake fish for 5-8 minutes.
When fish is almost cooked broil for an additional 2-3 minutes until well caramelized. Make sure you watch the fish closely since it can burn quickly.

Butter Mochi


Makes 24
3 cups mochiko (sweet rice flour)
2 1/2 cups sugar
2 teaspoons baking powder
Two 12-ounce cans coconut milk
5 large eggs
4 ounces melted butter
1 teaspoon vanilla extract

Preheat the oven to 350 degrees.
Combine the mochiko, sugar and baking powder in a medium-sized bowl and set aside.
In a large bowl, combine the coconut milk, eggs, butter and vanilla, and whisk until incorporated. Gently stir in the dry ingredients until thoroughly combined.
Pour into a 9-by-13-inch, ungreased cake pan. Bake for 1 1/2 hours. Let cool completely. Cut into brownie-sized squares and serve.

Chinese Tea Cookies


1 cup water
1/2 cups brown sugar
1/2 cup white sugar
5 1/2 cups flour
2 tablespoons baking powder
1/4 cup honey
1 cup vegetable oil
2 eggs





Bring water to boil. 
Add brown sugar to dissolve.
Whisk together flour and baking powder.
Combine honey and oil; beat in eggs. Add to flour mixture and stir to combine. Add sugar syrup and mix until smooth. Let rest 1 hour.
Preheat oven to 350 degrees. Cover cookie sheets with baking parchment.
Scoop dough onto cookie sheets and press flat (about 1/2 inch thick). Cookies should be 3 inches wide for traditional size, but it's OK to make them smaller. Bake 12 to 15 minutes.
Cool slightly on cookie sheet, then move cookies to a rack. Makes 20 large cookies.

Easy Spareribs

Photo: Polynesian Style Spareribs
From Get the Crock Out
By Seda Feagaiga Perry.
    Nanakuli, Hawaii, 
Ingredients:
2 lbs pork spareribs 
1/3 cup soy sauce
1 tablespoon ground ginger 
1/4 cup cornstarch 
1/2 cup cider vinegar 
1 cup sugar 
1/4 cup water 
1 tablespoon salt 
1/2 teaspoon dry mustard 
1 inch fresh ginger
     Cut spareribs into 3 inch pieces. 
     Mix soy sauce, ground ginger, and cornstarch until smooth; brush over spareribs. 
     Place ribs on rack of broiler pan. 
     Bake in preheated 425 oven for 20 minutes to remove fat; drain. 
     Combine remaining ingredients in crock pot; stir well. 
     Add ribs. cover and cook on low for 8-10 hours.

Check out my other FB pages:
Tita 808
https://www.facebook.com/pages/Tita-808/211030442365237
Ha'ina Hou
https://www.facebook.com/pages/Haina-Hou/227063644009669

Ingredients:
2 lbs pork spareribs
1/3 cup soy sauce
1 tablespoon ground ginger
1/4 cup cornstarch
1/2 cup cider vinegar
1 cup sugar
1/4 cup water
1 tablespoon salt
1/2 teaspoon dry mustard
1 inch fresh ginger

Cut spareribs into 3 inch pieces.
Mix soy sauce, ground ginger, and cornstarch until smooth; brush over spareribs.
Place ribs on rack of broiler pan. 
Bake in preheated 425 oven for 20 minutes to remove fat; drain.
Combine remaining ingredients in crock pot; stir well.
Add ribs. cover and cook on low for 8-10 hours.

Wednesday, April 17, 2013

Pineapple Upside Down Caramel Cake



Caramel Glaze

1 cup (lightly packed) light brown sugar
½ tsp. salt
1 stick (1/2 cup) of butter
1/4 cup milk

1 fresh pineapple, cut into chunks (yes you can use canned, well drained though)

Cake (you most certainly can use a boxed cake mix)

2 cups flour
1 Tbsp. baking powder
1 1/4 cup sugar
1 tsp. salt
2 eggs
3/4 cup milk
1 tsp. vanilla
Preheat the oven to 350˚F.

Over medium heat, combine your brown sugar, butter and salt. Cook until sugar has dissolved completely. Add milk and mix well. Continue to cook for 3 minutes. Stir often.

In a medium bowl, beat remaining cake ingredients scraping down sides of bowl occasionally.

Coat a 9x13 dish with non stick spray. Pour 1/2 of your caramel mixture in the bottom of your baking dish. Add your pineapple chunks.

Pour cake batter over the top of pineapple.

Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. All ovens very, so begin checking around 25 minutes.

Before inverting your cake, use the handle of a wooden spoon and poke holes through out your cake. Drizzle the remaining caramel sauce into the wholes.

Place heatproof serving plate upside down over pan and then turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.

Enjoy warm (yummm) or room temperature. Delicious!

Saturday, April 13, 2013

Salted Caramel Shortbread


Credits to: http://www.ericasweettooth.com/2012/03/salted-caramel-shortbread-fbf-orlando.html

ingredients:
for the shortbread layer:
10 tbsp unsalted butter, at room temperature
1/2 cup sugar
1/2 tsp salt
1 egg yolk
1-2/3 cups flour

for the caramel:
1 cup unsalted butter
1 cup light brown sugar
3/4 cup light corn syrup
2 tsp sea salt, plus more for sprinkling on top
4 tbsp sugar
4 tbsp heavy cream
1-1/2 tsp vanilla extract

directions:
Line an 8×8″ pan with parchment paper, leaving some hanging over the sides to make removal easier.

In a large bowl, combine the butter, sugar, and salt with a pastry cutter or fork. Add the egg yolk and continue mixing.

Add the flour and use your hands to combine the dough until coarse crumbs form. Transfer the dough into the prepared pan and press it down into one even layer.

Refrigerate for 30 minutes. Preheat oven to 350 degrees and bake for 25 minutes, until slightly golden brown. Set aside to cool.

For the caramel, combine the butter, brown sugar, corn syrup, salt, sugar, and heavy cream. Bring to a boil and stir for about 5-10 minutes until caramel reaches the “soft ball stage” at around 230 degrees.

Remove from heat, stir in the vanilla and pour caramel over the shortbread.

Refrigerate for at least 3 hours, then sprinkle with sea salt and cut into squares. Store caramels in the fridge until you’re ready to eat them.

Friday, April 12, 2013

Nellie: Queso and Mexican Chicken Lasagna

Queso is a really simple and tasty appetizer/snack.  (The lasagna recipe is at the end of this post.)  Note that neither of these recipes are healthy, no not at all.

For the queso, the two main things you need are Velveeta and a slow cooker (or double boiler).

My standard queso is as follows:

-  2 lb box of Velveeta, cut into cubes
-  2 cans of Rotel (drained)
            or a medium sized container of fresh pico de gallo (drained)
optional:  1 small can of chopped jalapenos or green chilis  (I use jalapenos.)

Place everything into the slow cooker on high until the cheese has melted and then reduces heat to low.

You can add a half a cup of milk if you want it creamier.
If it gets too thick from sitting in the slow cooker, just add some water, a quarter cup at at time.


Variations:

2 lb box of Velveeta, cut into cubes
1 lb of sausage, cooked and drained
optional:  1 small onion (cooked with sausage)


2 lb box of Velveeta, cut into cubes
1 can of canned chili w/o beans


2 lb box of Velveeta, cut into cubes
1 can of cream of mushroom soup
1 lb of sausage, cooked and drained
1 small can of chopped green chilis


1 lb of Velveeta, cut into cubes
8 oz of cream cheese, cut into cubes
(any of the additions)



Mexican Chicken Lasagna

-  my standard queso
- cooked chicken, deboned and shredded
- flour tortillas
- 2 cans of chopped tomatoes, or Rotel
optional:  1 can of drained pinto beans
optional:  any other cooked veggies you want to add

Layer ingredients like a regular lasagna, using the queso for the cheese.  Then bake, covered, at 375 degrees for 30-45 minutes (everything is already cooked, so it just needs to heat through).

Calories:  A Bazillion


Hawaiian Grilled Chicken

Found this on pinterest... Made some modifications

Ingredients
3 pounds of boneless skinless chicken thighs
2 cups soy sauce
2 cups water
1 1/2 cups brown sugar
1 bunch of green onions, chopped (reserve some for garnish)
1/2 teaspoon minced garlic
1 teaspoon of sesame oil
1 (13.5 ounce) can of coconut milk

Instructions
Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 8 hours or overnight to make sure the flavor gets infused.


Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill you can use a indoor grill pan.

Wednesday, April 10, 2013

Mochi (Japanese Rice Cake)

Mochi (Japanese Rice Cake)
Makes: about 100 1-inch cubes

1lb. (16 oz.) Glutinous Rice Flour (Mochiko)
2 ½ cups Sugar
12 oz. Coconut Milk
1 ¾ cups Water
Food Coloring (optional)*
Potato starch for dusting (Cornstarch can be used as well)

*Food coloring is only optional. If you don’t add any to the mochi it will be white. However, it is nice to add a color to make the mochi pop.

In a large bowl, sift the Glutinous Rice Flour. Add the sugar to the flour and mix to combine. Add the coconut milk and do not stir. Then add the water and a few drops of food coloring. Mix together with a whisk until the mixture is smooth and has no lumps.

Preheat the oven to 325 degrees F.

Line 3 9-inch circular cake pans with foil (the bottom and the sides). Generously grease the foil with oil or cooking spray. Pour the batter evenly into all 3 pans. Place another piece of greased foil on top of each pan. Make sure that the foil is touching the batter.

Bake for exactly 1 hour in the middle rack of the oven. When finished, let the mochi cool in the covered pans for another hour.

When ready to cut the mochi, dust a clean work surface with the potato starch. Take the foil off of one pan and invert the pan onto the surface. Slowly and carefully pull away the foil from the mocha. The mochi will be sticky so be sure to take the foil off very carefully. Sprinkle some potato starch on top of the mochi.

Cut the mochi into 1-inch squares. After cutting each square, roll the mochi in potato starch so all sides are covered. Continue this process with the other 2 pans of mochi. Enjoy :)!

Mochi can be kept in an airtight container in the refrigerator for up to 2 weeks. It can also be frozen for a few months.

Slow Cooker Coconut Curry Chicken

Ingredients
2 lb boneless skinless chicken breasts or chicken thighs, cut into cubes
5 large carrots, peeled and diced
1 medium onion, peeled and quartered
2 cloves garlic, peeled
1 large bell pepper, seeded and chopped (I used a green pepper)
1 (5 oz ) can tomato paste
1 (14 oz) can coconut milk
1 1/2 tsp salt
1 tbsp curry powder
1 tbsp garam masala
1 jalapeno, seeded and halved OR 1 tsp crushed red pepper flakes
2 tbsp water
1 1/2 tbsp cornstarch
Instructions
Grease your slow cooker with Pam. Place the chicken and carrots on the bottom of slow cooker.
Place the rest of the ingredients (except water and corn starch) in a food processor and process together until mixture is mostly smooth. ***If your food processor is too small to hold everything, process everything but the coconut milk. Transfer mixture to a medium bowl then mix in the coconut milk.
Pour the sauce over the chicken and carrots, mix well, then cover and cook on low for about 6 hours.
An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved. Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour. **This will thicken up the sauce. When the sauce is to your desired thickness, turn slow cooker to warm setting until ready to serve.
Serve over rice, with Naan, and garnish with cilantro.

Tuesday, April 9, 2013

Kathleen's Creamy Whipped Potatoes

This is a Weight Watchers recipe that Kathleen has made several times. It's really good!


Creamy Whipped Potatoes

2 baking potatoes (1 ½ pounds) peeled and cubed 
                          [I used Yukon Gold, and left the skins on the tater]
1/3 cup low sodium chicken broth
¼ cup reduced fat sour cream
¼ cup fat free cream cheese at room temperature
½ teaspoon salt
¼ teaspoon freshly ground pepper
¼ cup chopped scallions
Optional: ¼ cup sweet onion finally chopped

Place the potatoes and enough water in to cover in a large sauce pan; bring to a boil. Reduce the heat
and simmer covered until the potatoes are tender; about 20 minutes. Drain and transfer to large bowl

Add the broth, sour cream and cream cheese, salt and pepper. With electric mixer on medium speed,
beat the potatoes until smooth and creamy. Stir in the scallions. Hint: start the potatoes by using
potato masher and then add the rest of the ingredients.

You can also put them in a casserole dish and baked about 45 minutes at 350 F


Per serving (generous ½ cup): 168 calorie; 2 g fat; 1 g Sat Fat; 0 g trans fat; 9 mg chol; 393 mg sod;32 g Fib; 6 g Prot;65 mg Calc. Points value: 3

Saturday, April 6, 2013

Mudslide Jello Shots



ingredients:
1/3 cup Kahlua liquor
1/3 cup Bailey's liquor
2/3 cup Half and Half
2 envelopes plain gelatin
1/3 cup Vodka
1/2 cup chocolate chips

directions:

- Lightly spray mold (Silikomart Silicone Chocolate Vertigo Mould) with non-stick spray and wipe excess off with a paper towel.

- Pour the Kahlua, Bailey's, and half and half in a medium saucepan and sprinkle gelatin on top. Allow the gelatin to soak for 2-3 minutes, then begin to heat on low, stirring constantly until gelatin is fully dissolved (about 5 minutes).

- Remove saucepan from heat and add vodka. Pour into molds, leaving a few millimeters of space in each well for the chocolate. Chill in fridge for one hour.

- Put chocolate chips in a ziploc bag and microwave for 30 seconds. Cut a hole in the corner of the bag and pipe chocolate into each well, until flush with the top of the mold. Return to fridge and chill for another few hours, until completely set.

Mini Pineapple Upside Down Cakes

Cake Ingredients:

2 eggs
2/3 C white sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt

Topping:

1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 C brown sugar
1-can pineapple rings
6-maraschino cherries

Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.

In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.

In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.

Bake jumbo cakes for 25 minutes. Bake regular cakes for 20 minutes. If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet. The cake is done with a toothpick inserted in the middle comes out clean.

Chocolate, Caramel Peanut-Butter Rice Krispies Treats

Ingredients:

3 tablespoons butter
10-ounce bag marshmallows or mini-marshmallows
1 tablespoon vanilla
7 cups Rice Krispies cereal
14-ounce bag unwrapped caramels
2 tablespoons water
1½ cups peanut butter, divided use
12-ounce bag semisweet or dark chocolate
Instructions:


Butter a 9- by 13-inch pan. Also butter the pot and utensils you will be using to melt the marshmallows.


Place 3 tablespoons of butter and the marshmallows in a saucepan and cook over medium heat, stirring frequently, until melted. When completely melted and smooth, stir in vanilla. Turn off heat and stir in cereal until completely coated; the mixture will be very sticky. Pour into buttered pan. Coat hands with butter and press in mixture firmly. Place in the refrigerator to chill. In another saucepan, place caramels and water over low heat, stirring frequently as caramels melt until smooth. Add 1 cup of the peanut butter to the caramel and stir until completely blended. Pour onto the chilled Rice Krispies mixture and spread to the edges. Place pan back in the refrigerator.


Over low heat, melt the chocolate in a saucepan, stirring frequently and being careful not to scorch the chocolate. When melted, add in the remaining 1/2 cup of peanut butter, stirring until smooth. Pour chocolate mixture over caramel layer, spreading to the edges in an even layer. Place dessert in the refrigerator and allow to set up for about 1 hour or until chocolate is firm to the touch. Cut into squares or rectangles when firm.


Bars are easiest to cut when cold but are best eaten at room temperature or only slightly chilled.

Friday, April 5, 2013

Saltine Toffee Cookies


INGREDIENTS: 
4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
3/4 cup chopped pecans 

DIRECTIONS:
1. Preheat oven to 400 degrees F (205 degrees C). 2. Line cookie sheet with saltine crackers in single layer. 3. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely. 4. Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

Pam’s Picks Lavender and Lemon Tea Cookies

This recipe was created for use with Pacific Northwest lavender in mind and a cup of tea in hand. These cookies bake at 325 until edges are slightly brown (about 12-15 minutes for 2-3 inch cookies rolled ¼ inch thick).
 
Ingredients:
1/2 TBS
Culinary Lavender Flowers
1 TBS
Fresh Lemon Juice
1 CUP
Butter at room temperature
2 CUPS
All-Purpose Flour
2/3 CUP
Granulated Sugar
½ tsp
Salt
1 tsp
Real Vanilla Extract
Frosting
Your choice!
 
Directions:
1. Beat butter with paddle attachment until lumps removed. Add vanilla and lemon juice, also lavender, salt and sugar that have been ground together in food processor until lavender is fine. Cream until light. Do not over-warm!
2. Add flour all at once and mix slowly until incorporated fully. Form into block and refrigerate at least 2 hours in plastic wrap.
3. Roll out to desired shape, bake and decorate for occasion!


Thursday, April 4, 2013

Irish Whiskey Cake


Irish Whiskey Cake
Heat oven to 350
Prep 2 9” round cake pans (I greased/floured pan and used parchment circles in the bottom of the pan)

Cake

1 18 ½ ounce chocolate cake with pudding
3 eggs
½ cup Irish Whiskey
½ cup cold water
1/3 cup vegetable oil
·        Combine all ingredients in a large bowl
·        Blend well until all ingredients are mixed
·        Beat on medium speed for 2 minutes
·        Half the mixture into two the two prepared 9” cake pans
·        Bake for 30 minutes or until done
·        Cool in pans for 10 minutes
·        Then remove from pans and continue to cool on baking racks
·        When cooled split cakes in ½

Filling/Frosting
1 pint heavy cream (the colder the better)
½ cup unsweetened cocoa (I used the Hershey’s dark/special cocoa)
½ cup confectioner’s sugar
1 teaspoon vanilla
½ cup Irish Whiskey
½ coarsely chopped pecans/walnuts
·        Combine 1st 4 ingredients in large bowl
·        Beat until stiff
·        Fold in whiskey
·        Spread 1 cup filling on 1st layer and next cake layer
·        Repeat until all layers are assembled
·        Keep cake cold until served

I got the recipe from a former co-worker Elsa Schirmer … Not thinking about the uncooked whiskey in the frosting, I took it to work for a party.  Two problems, I was working for Bellevue Police Department Staff Support and when I took it out of the carrier, it made the room smell like a distillery.  The look of horror on my face when I thought about it… made everyone burst out laughing.  Oh, well… there were no leftovers to take home!

Sam Choy's Pumpkin Crunch

One 13 oz. can pumpkin
One 12 oz. can evaporated milk
1 cup sugar
3 eggs
1 teaspoon cinnamon
1 box yellow cake mix
1 cup nuts, chopped
1 cup melted butter

Mix first five ingredients and pour into greased, parchment lined 9x13 cake pan. Spread half of cake mix (dry) over batter, sprinkle with nuts and remaining cake mix. Pour melted butter over top. 

Bake in 350 degree oven for 50 mins. When cool, loosen pumpkin crunch from side of pan with a knife. Invert pan onto platter (the top becomes the crust) Top with sweetened cream cheese or whipped cream.

Nellie: Hummus

It's me again, and I'm posting another friend's recipes.  This recipe came from Ed Alden.  If you like hummus, you should really try this. It's fabulous.
~o~
Here's the original, from a small book of "housewife's" recipes, published in the Middle East in English:

1 pound can of cooked garbanzos (chickpeas), drained
1/4 cup of the juice drained from the garbanzos
1/4 cup sesame tahini
1 medium clove garlic, crushed
3 Tbsp lemon juice (approximates the juice of 1 medium lemon)
1/2 tsp salt

Put all the above ingredients in a food proccessor (or blender) and process until "smooth", about 5 minutes, it will appear a little grainy, not "creamy", but there should be NO big lumps or sizable chunks of garbanzos.

Modified recipes:

We don't like the smell of the raw garlic in the above, and prefer more lemon tartness. Also, it's more productive make a double batch, which requires a food processor:

2 - 1 pound cans of cooked garbanzos (chickpeas), drained
(equals approximately 3 cups cooked chickpeas)

1/4 cup of the juice drained from the chickpeas , or water.

1/4 cup sesame tahini (we prefer toasted)

the following are "to taste", increase or decrease as you prefer
1/2 medium onion, coarsly chopped
1/2 cup lemon juice
1 tsp salt if using home cooked chickpeas, otherwise 1/2 tsp for canned

Optional ingredients, for "varietal" hummus, again "to taste":

for a little "warmth"
1/2 tsp freshly ground black pepper
1/4 tsp ground cayenne pepper or ground chipotle pepper

or, for a taste of India
1/2 tsp (rounded) curry powder
1/4 tsp (rounded) garam masala powder

or, just a bit Greek
10-15 kalamata olives

Nellie: Pomegranate Sorbet

I'm one of Patti's close friends.  I've learned a lot about Hawaiian food and culture being her friend.  I hope you'll enjoy this recipe.  This recipe was originally given to me by Allen Bailey.
 
~o~
 
It's actually quite simple if you have an ice cream maker, if not, well, I don't know what to tell you other than Trader Joe's has some tasty treats.

3 cups pomegranate juice
3/4 cup sugar
1 lime

Warm the pomegranate juice in a saucepan over low heat, add the sugar and stir until the sugar is completely dissolved. Put the mixture in the refrigerator until cool (can be done overnight) ... should be cool to the touch.

Add the juice from 1/2 of a lime.

Mix in an ice cream maker according to maker instructions. Mine takes about 20 minutes until it's in a thick slushy state. From there you can either start enjoying it right away or put it in the freezer in an air-tight container for up to two weeks.

Note: I've tried a few brands of pomegranate juice and by far my favorite is the POM brand. It can be found in the fresh juice section of the grocery store (with like the Odwalla juices). It's a little more pricey than other brands ... but it's the only one I've found that has almost no other ingredients than pomegranate juice.
~o~
 
Here's a way to make this without an ice cream freezer. (Lot more work, but it works.)

Put the mixture into a bowl with a tight fitting lid and put it in the freezer, taking it out every 30 minutes and scraping away the frozen parts and whisking until it's smooth. 

After two hours the mixture is getting a little more frozen. Remember, you're whisking it every 30 minutes.

After three hours, it's still quite slushy.

Keep whisking every half hour, usually over about a four hour interval, until the sorbet reaches the desired texture/consistency.
 

Shoyu Beer pork

4-5 lbs. boneless pork butt
1 cup shoyu
1 cup brown sugar
Garlic Cloves (as much as you want)
Fresh Ginger: I usually put about 6-7 slices
1 can beer ( any kind)

Brown the pork whole in pot on both sides... Add the rest of the ingredients & cook apprx. 2 hrs. depending how tender you want it... turn pork over a few times when it's cooking so it's evenly cooked... Cook on Medium...

Bacon-Wrapped Dates

32 pitted dates (about 10 ounces)
2 ounces shelled, salted whole pistachios
2 ounces dried apricots, cut into 32 strips
1 pound lean best-quality bacon, thinly sliced and then halved crosswise

Directions

Preheat oven to 450 degrees. Stuff each date with 3 or 4 pistachios. Lay a stuffed date and apricot strip on top of each bacon slice; wrap to enclose. If not using immediately, freeze up to 1 month.


Transfer to a rimmed baking sheet. Bake until bacon is crisp, about 10 minutes, flipping each wrapped date after 8 minutes. If frozen, bake at 400 degrees.for 10 minutes; flip, and bake 10 minutes more. Transfer wrapped dates to paper towels to drain. Serve with toothpicks.
http://www.marthastewart.com/343691/bacon-wrapped-dates

Mango Bread

2 C Flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt

Mix well and add
3 eggs
1 C Wesson oil
1 1/2 C sugar
2 C chopped mango
1/2 C chopped nuts
1 tsp vanilla

Mix all ingredients and pour in loaf pan. Let stand in pan for 20 minutes. Bake at 350 for 45 minutes to 1 hour.

Pecan Pie

2C brown sugar
1.5C light karo
10TB Sweet butter
4TB Rum
8 eggs
4C pecans
2 - 9" pie shell

Bake @
375 40mins-1hour
20 mins uncover
20 mins cover with foil


Recipes Please

Please post your recipes here