Tofu Patties

Ingrediments:
1 block Tofu
2 stocks celery
1/2 round onion
1 egg scrambled
12 large or jumbo shrimp peeled
2 tsp corn starch
garlic salt & pepper
shredded carrots (optional)

Directions:
Grind 'em up seperately and stir together
Shape into patties and then deep fry.

Makes about 20 patties or enough for 2-3 semi-hungry people

Hard Boiled Eggs - tricks for peeling

When you hard boil eggs for a salad or for any reason, you get hard time taking off the shell without bussing up the egg real bad. Well add 1/2 tsp baking soda to the water before boiling. Put the eggs in and the peal comes right off.

Corned Beef Hash Patties

Okazuya Style - Corned Beef Hash Patties

Ingrediments:
6-7 potatoes (or about 6 cups mashed up)
1 can Corned Beef
1/2 small onion, fine diced
1/2 cup frozen mixed vegetables (corn, peas, carrots) Optional
Salt and pepper to taste
2 eggs (fo glue 'em together)
Oil for frying

Directions: (How fo make 'em)
Boil the potatoes until fork tender about 30 minutes depending on the size of your potatoes. When done, remove from heat and let cool. You can even do this the day before and store them in the fridge.

Peel the potatoes and place in a large bowl. Mash them with a masher or pastry cutter (since I don’t own a masher) until there are no more large lumps. Add the corned beef with a fork, shredding it as you go. Add in onion and frozen vegetables (optional). Add salt and pepper to taste. Add in eggs. Mix thoroughly.
Heat a skillet with a little oil in it on medium heat.

Use a 1/2 cup ice cream scoop or just your hands and make a ball with a scoop of hash. Flatten and place in frying pan. Cook until a nice, crispy crust forms about 4-5 minutes, flip, and repeat. Remove to a serving platter and cook another batch until done.

We eat them with fried/scrambled/poached eggs, rice, and/or Sriracha Sauce!

Bread

Basic - Baking Ingrediments
Yeast. Yeast is the heart of the bread-making process. ...
Flour. Wheat is the most common type of flour used in bread baking. ...
Liquids. Water. ...
Sweetener like Vanilla.
Sugar adds flavor and rich brown color to a bread's crust. ...
Salt. ...
Eggs. ...
Fat or butter

From here, it's just a matter of flavor I'm trying to get. Try adding:
Cinnamon
Raisins
Brown sugar
White sugar
More eggs
Vanilla
Cooking at a lower heat (maybe 5*) for a longer period of time
The main thing is to consider options by adjusting volumes of ingrediments or changing the ingrediments.

This is method #1:
Ingrediments:
In a large bowl, dissolve the sugar in warm water and then stir in yeast.
Allow to proof until yeast resembles a creamy foam, usually about 5 minutes.
Mix salt and oil into the yeast. ...
Knead dough for 7 minutes. ...
Punch dough down. ...
Bake at 350* for 30-40 minutes.
Cool, brush with butter and enjoy!

This is method #2:
Directions:
In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour.
Beat until smooth.
Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes.
Place in a greased bowl, turning once to grease the top.
Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface;
divide dough in half. Shape each into a loaf. Place in two greased 9x5-in. loaf pans.
Cover and let rise until doubled, 30-45 minutes.
Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped.
Remove from pans to wire racks to cool.

Stuffed Mushrooms

Ingrediments:
Imitation crap
slightly salted cheese
crushed ritz crackers (or any kine crumbs)

Directions:
put on cooking pan and bake at 400* for 25-30min




Another Recipe:
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed


You could always fine chop spam, portugese sausage & bacon etc., and then slightly sprinkle crumbs on them.

LauLau

Ingrediments:
Ingredients:
10 Ti leaves, washed and ribs removed
2 packages lu‘au (taro) leaves, washed (stems removed, peeled and cut into 2 inch sections)
1 lb. Beef Boneless Shortribs or Chuck or Pork Butt (cut into 2 in. chunks)
1 lb. Pork Belly, skin removed (cut into 1 in. chunks)
1 lb. salted Butterfish (cut into 1 in. chunks)
2 medium Sweet Potatoes, washed (cut into chunks)
Ala’e salt, as needed

Ti-leaves



Lau Lau wrapped in Ti-leaves



Close up of the finished Lau Lau



This this is the completed Lau Lau plate, complete with Lomi salmon, rice & mac salad

How to make butter

How to Make Homemade Butter in a Mason Jar




Ingrediments:
• 1 pint sized (16 oz) mason jar
• 1 cup heavy cream (38% fat content)
• cold water
• Up to 1/4tsp salt
• Honey (if you want honey-butter) just add to taste

Instructions:
1. Pour heavy cream (higher fat heavy cream 38% or higher works better) into the mason jar, (Milk or powdered evaporated does not turn into butter, but regular old heavy cream from the grocery store will work), filling it half-way full. Screw the lid on.




2. Shake mason jar for approximately 5-7 minutes. After the first 2 minutes you'll have whipped cream. Keep shaking until you hear that a lump has formed inside, and shake an additional 30-60 seconds after that.
3. You can also make this butter in a food processor. You just blend until it forms butter.




4. Remove the solids from the jar. The remaining liquid is buttermilk. You can save that for other recipes, or discard it.
5. Place the solids into a small bowl. Pour cold water over the butter and use your hands to squish it into a ball or put it in a butter mold. Discard water and repeat rinsing 2 times more. (You rinse the butter to remove all the buttermilk. The buttermilk will sour the butter so you want to make sure you rinse it off so it will last longer.)
6. At this point you have butter. You can add in things like salt, honey, and herbs to create flavored butters, or serve in its pure form as is.

Now don't expect this to come out like store bought butter for a gazillion reasons. 1 basic reason is because you're not using preservatives
Here's a picture of what you'll be getting: