Pineapple Chicken

Sweet Hawaiian Crockpot Chicken:



Ingredients:
1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pounds chicken breast tenderloins.

Directions:
Add all ingredients to the crockpot and cook on low 6-8 hrs and they should just fall apart. Enjoy!

Pastele Stew

Ingrediments
6 cups chopped pork - bite size pieces
2 tbl spoons chopped garlic
4 bay leaves
1/2 round onion diced
1 30oz can bamboo shoots - slice to 1/8" thin slices no longer than bite size
small bunch cilantro (Chinese parsley) chopped about 1 cup when pau
1/2 cup of chopped green onions
2 small cans tomato sauce
1/2 cup of water (more if you think it's too thick for you
1 can olives - drain the water in the can added after everything else is prepared
1 tsp red chili pepper flakes
Achiote oil
As an alternative try using mushroom spear tips.

What to do?
Cook the pork first. Pork butt & belly pork cut cross-grain bite size then brown, then simmer with crush then cut small diced garlic & bay leaf and
Add 2 can (or 30oz)bamboo shoots stir it around a couple of minutes.
Add 1 can (or 6oz) Olives
Add the diced onions, cilantro, 1/2 bunch green onions, Chinese parsley diced small cut, stir for a couple of minutes.
Add 2 8oz can (or 1-16oz) tomato sauce tomato sauce and water.
Achiote oil is made using:
•1 cup olive oil
•2 1/2 tablespoons achiote (annatto) seeds
Then
1. Heat the oil and seeds in a small saucepan over medium heat just until the seeds begin a steady bubble (about 10 minutes).
2. Remove the saucepan from the heat and let stand for a minute.
3. Strain the oil.
Note: do not overcook or you will ruin the oil which is a majority of the flavor
Add the achiote oil using a strainer to strain out the seeds.
Add red chili pepper flakes and salt according to your taste.
Simmer for about 45 minutes. Then add the olives & mushroom spear tips after about 20 minutes of cooking.

Then . . . all pau.

Salads - Mac Salad & Gramma Lu's potato salad

HAWAIIAN Mac Salad -

Ingrediments:
any kine noodles, shell, twisty, elbow (large or small) or even mix 'em up.
6-8 Hard boiled eggs
3-4 celery stalks
Best foods mayonnaise
1 kamaboko fish cake

Directions:
boil the noodles, then cut to chunks
hard boil the eggs
fine chop the celery
cut the kamaboko into chunks or wedges like you see in saimin.
Take the cooked then drained noodles and mix in the celery, add in the hard boiled eggs, add in the kamaboko and stir up. Then add in the mayonnaise and stir up thoroughly.

As an additional surprise, I also hard-boil another 3 eggs and cut them in half making deviled eggs. then I stuff them into the top of the salad, just below the surface. Then when people scoop out their mac salad, they stumble across the deviled eggs for a surprise bonus to their salad.




Gramma Lu's potato salad:
6 big red potatoes boiled 20-25min
3 hard boiled eggs
1 stalk Celery
4 Sweet pickles & 1 tablespoon juice
3 green onions
Sour cream
4 slices crispy fried bacon
1 tablespoon bacon grease spooned over the potatoes, salt & pepper to taste
1/4 cup of mayonase and stir.
Stir in crushed fritoes

Escalloped Potatoes

Ingrediments
12 salad potatoes
1/2 onion
tillamook cheese
salt & pepper
small kine all purpose flour
ritz cracker crumbs
butter
milk

Directions
Peel potatoes
Slice medium thickness 1/4"-3/8"
Slice onions (not diced)
Slice tillamook cheese - grade 'em
Put together starting with layer of potatoes on the bottom of the casserole dish. Sprinkle with a couple of tablespoons of flour.
Add salt & pepper and dabs of butter.
Then layer with onions and cheese and then put another layer of potatoes etc.
Top it off with a layer of potatoes and sprinkle with cracker crumbs and dots of butter to the top of the pan.
Then pour milk over the whole thing until 1" from the top of the pan.

About 6 medium or 3 large whole potatoes or 12 salad potatoes are used for about 8-10 people
Use at least 1 whole onion and 5-7 pounds of cheese depending on the desired taste.
Use plenty of salt & pepper. If desired, sliced ham can also be woven in between the layers.

The size of the pan should be about a 6"x10" casserole glass or metal pan

Egg Plant Casserole

Ingrediments
Meat Sauce:
Hamburger - about 1 1/2 pounds
Tomato soup - 1 can
Catsup (Ketchup) (small kine, use squirts as needed)
round onion - 1/2 whole chopped/diced
celery about 2 stalks - chopped/diced
green bell pepper 1/2-1 whole - chopped/diced
salt & pepper to taste

Directions:
1st direction - Use Round Eggplant - sliced horizontally into 3/8" slices
Dip eggplant slices into beaten eggs (3 eggs) and coat with flour (all purpose) about 1/2 cereal bowl full.
Fry in hot oil until golden brown. Place in the bottom of a casserole cake pan.

2nd direction - Brown hamburger in a pot and pour out any excess fat/oil. Add chopped onion, celery, bell pepper (all chopped) and cook for a couple of minutes then add tomato soup. If sauce is too thick, add some water and/or catsup. Pour this mixture over the fried eggplant which is already in the cake pan. Bake uncovered at 375* for about 20-30 minutes until it boils on the edges.

Dinner & Breakfast Menu's

All plates include Jazmin Rice & Mac Salad
Spam & Vienna Sausage with cabbage & onions
Short Rib Stew Hawaiian Style with beef bullion broth
Chicken Curry
Shrimp Curry
Curry Stew
Corned Beef Stew
Egg Plant casserole
Escalloped Potatoes
Kalbi pre-soaked in kalbi sauce
Flank Steak Green String Beans, carrots & onions
Stir Fried Shrimp
Stuffed Avocado with Crab, cheese * mac nuts
Mahi Mahi or Ono with Onions & Ritz
Baked Talapia
Kalbi & vegetables or Beans
Kalua Cabbage
Shrimp Scampi
Shrimp Tempura
Shrimp fried in butter & garlic salt
Bacon Bean sandwiches
Hamburgers stuffed with Ritz crackers or Graham crackers
Pork chops with cream of mushroom gravy
Chicken Papaya
Deep fried chicken
Chili
Chuck Roast in Onion soup
Clam chowder soup
Steak, Potato & mix vegetables (and never use sirloin or round steak only T-bone)
about steak
•The Porterhouse and T-Bone steaks, which are comprised of meat from both the short loin and the tenderloin; Usually if it has the word rib, or loin or strip in its name, it's going to make a good steak.
•The ribeye steak, which is from the rib primal cut;
•Filet mignon, which is a steak from the pointy end of the tenderloin.
Tenderloin steaks can also be taken from the butt or back end of the tenderloin where a small seam of connective tissue may run through the steak, making it less desirable than the filet mignon and filet mignon is flavorless which is why it often has bacon wrapped around it, to give it flavor.
•The best steak is a dry-aged steak from the rib, short loin or tenderloin primal cuts, with plenty of marbling and sliced about 1½ inches thick.

Salads
potato salad
Mac Salad w/ kamaboko
Tossed green salad with hardboiled eggs


For Breakfast
Poached eggs in Broccoli or spinach cheese soup
Fried Rice
Spam & Eggs & rice
French Toast - Hawaiian style
Pan Cakes & Eggs & Bacon
Spam Musubi
Banana, mango, Papaya smoothie w/ passion orange juice & ice



Deserts
And always for any desert is ice cream
any flavor smothered with bananas, Pineapple, cherry's, Mac Nuts, whip cream & chocolate.
Chocolate covered mac nut clusters from Costco
Cashew clusters from Costco


Snacks
Philadelphia cream cheese & salsa mix
Ahi Sashimi
Shoyu limu poki



Spice brands
Ted's Kalbi sauce
Aloha Shoyu (Kikoman is very too salty for my use)
Rooster sauce = sriracha hot chili sauce
Panda brand oyster sauce
Sesame seed oil