Chicken Alfredo aka Creamy penne pasta

Ingrediments
•1 box (1 lb) penne pasta
•3 TB butter
•2 tsp. minced garlic
•3 TB flour
•1 cup chicken broth
•1 cup milk
•2 tsp dried parsley
•½ cup grated parmesan cheese
•salt and pepper to taste
• or you can get the Alfredo sauce in a jar, pretty much the same effect.



Instructions
1.Cook pasta according to packaged directions.
2.Melt butter in a medium sauce pan, add garlic.
3.Cook for 1 minute over medium heat
4.Add flour and cook for an additional minute, stirring constantly.
5.Add milk and broth, stirring constantly. Cook until sauce boils and thickens.
6.Add parsley and parmesan cheese. Add desired salt and pepper. Continue stirring until cheese has melted. Serve immediately.
7.Pour sauce over pasta and serve.

Skillet Potatoes & Baked potatoes

Ingrediments for Skillet Potatoes:
2 large russet potatoes, cut into 1" cubes...
14 oz. smoked sausage, thinly sliced
1 small onion, chopped
1/2 c. chopped bell pepper (red or green)
1 clove garlic, minced
1/4 c. chicken stock
1 1/2 tsp. paprika
1/4 tsp. each salt and pepper
1/4 tsp. dried parsley
2 tbsps. veg. oil

Directions:
In a large skillet heat oil...add in the smoked sausage and cook, turning often till browned on edges. Remove meat from skillet and add in the potatoes and cook over med. high heat till they begin to brown and become tender. Add in the onions, pepper and garlic cooking for about 5 minutes then add in the chicken stock and cover. Cook for about 5-6 minutes, stirring occasionally. Remove cover and check potatoes for doneness. Add the spices, stir and add in the smoked sausage.

Then Bakes potatoes

INGREDIMENTS
•4 potatoes
•4 tbs butter
•4 tbs olive oil
•A few chives
•Rosemary
•1 or 2 cloves of garlic
•Salt and pepper
•

DIRECTIONS
1.Preheat the oven to 350F or 180C.
2.Wash and dry potatoes, trim off any eyes or unsightly bits. Leave skins on.
3.Trim a thin bit off the bottom of each potato, enabling them to sit flat without rolling.
4.Place on a cutting board two chopsticks, one on each side of the potato to avoid cutting right through.
5.Cut slits through each potato until you hit the chopstick. Cut approx 1/4 inch.
6.In a saucepan, add the olive oil.
7.Add the whole garlic, crushed and peeled.
8.Add the rosemary to the oil and heat up oil to sweat the ingredients a little.
9.Open up the potato slits and pour some of the infused oil or brush it on generously.
10.Season with salt and pepper.
11.Place in oven for 60-70 minutes (edges should be crispy).
12.Melt the butter in the same saucepan with garlic and rosemary.
13. Remove the potatoes from the oven and brush generously with the melted butter.
14.Chop the chives and garnish just before serving.

WaterCress Burgers

Ingrediments
1 pound of hamburger
Water Cress
Teriyaki sauce - Aloha brand


How to make it
Take 1 pound of hamburger
chop up the water cress very small bites easy to mix in with the hamburger
mix all together in the hamburger
Then while mixing add small amounts to taste of the Teriyaki sauce.

Shoyu Chicken

Ingrediments:
Chicken - boneless skinless thighs
a couple of tbs minced ginger
same amount of garlic
a couple cups of aloha shoyu
White rice
Mac Salad


Directions:
cut the chicken into bite size bits
cook the chicken in a pot
put the ginger, garlic and shoyu in a cup and stir it together
pour it over the chicken.
pour the chicken and sabao over the rice.
WHITE RICE & MAC SALAD IS A MUST, with this dish.

Dinner is ready to eat.



And here's a second way - Shoyu Chicken #2
(by Marilyn Morikawa, page 61, who notes this recipe is used to feed hungry volunteers at Makawao's Hongwanji Mission Buddhist Temple.)
1 cup Kikkoman shoyu (soy sauce)
½ cup water
1 cup sugar
1 piece ginger, peeled and crushed
2 cloves garlic, peeled and crushed
1 tablespoon oyster sauce (optional)
1 tablespoon Mirin (optional)
5 lbs. chicken thighs




And here's a 3rd way - Shoyu Chicken #3
(by Leslie Frankel of The Pukalani Club House, page 62)
6 chicken thighs, bone in
1 cup shoyu (soy sauce, any brand)
1 cup sugar (brown sugar if preferred - mine added)
1 cup water
1 tsp. sesame seeds
1 green onion stalk, chopped

Add shoyu, sugar and water together in a large pot. Add chicken to mixture.
Bring to a boil on stove top, then reduce to simmer for 15 minutes. Remove from heat.
Remove chicken from pot. Return pot to simmer and reduce remaining liquid for 10 minutes.
Pour mixture over chicken; garnish with sesame seeds and green onions.

Portugese Been Soup

Portugese Bean soup in Hawaii is called Portagee Bean Soup

Ingrediments:
1 pkg - Ham Hocks
1 can - Kidney Beans
1 round onion
2 8oz cans - tomato sauce
Hot peppers, salt & 1 1/2tsp garlic to taste
1 tsp - cumin
1 diced potato
1 whole portuguese sausage
2 handfuls macaroni
1/4 head cabbage chopped to size you like
6 carrots sliced

Directions:
Pressure cook ham hocks in 5 cups water for about 15min. Once cooled enough to handle, shred the meat from the bone. Put the meat back in the pot. (you can also buy the pre-cooked cubed ham which might taste as good with much less work)
Cut sausage to bite size, fry up separately, then add into the mix.
Microwave the carrots & potato's in the microwave, then add to the mix.
Cook up the macaroni, then add to the mix.
After everything is added together, then add the cabbage and let sit for about 15minutes before serving. Lots of noodles so rice with this dish is an option.

Chocolate chip macadamia nut or Peanut Butter cookies

Chocolate chip, macadamia nut cookies -
Ingrediments:
* 1 pound butter or margarine
* 4 eggs
* 2 teaspoons vanilla extract
* 2 teaspoons baking soda
* 1 teaspoon salt
* 1 1/2 cups light brown sugar
* 1 1/2 cups granulated sugar
* 4 1/2 cups all-purpose flour
* 8 ounces Island Princess Macadamia Nuts
* 36 ounces semi-sweet chocolate chips

Directions:
Mix first seven ingredients until thoroughly creamed. Add flour to creamed mixture slowly and a little at a time. Once batter is mixed, add Island Princess Hawaii macadamia nuts and chocolate chips. Be careful not to overmix batter to prevent batter from turning dark from the chocolate chips. Put batter in airtight container and chill overnight.

Preheat oven to 325 degrees. Cook on parchment paper or coated cookie sheet for about 10 minutes.

Makes about 300 bite-sized cookies or about 150 regular size cookies, just enough for you. If you want to make enough for your friends to enjoy, double the recipe.

Cookies can vary in flavor in texture by considering what & when you put in them.




Peanut Butter Cookies
Ingrediments :
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups sifted flour
3/4 teaspoon baking soda
1/4 teaspoon salt

Directions :
Preheat oven to 375?. Mix first six ingredients. Add the rest of the ingredients. Mix well. Roll into balls and press down with a fork dipped in sugar or flour. Bake for 10-12 minutes on ungreased cookie sheet.

Marinara Sauce

Ingrediments:

2 (14.5 ounce) cans stewed tomatoes

1 (6 ounce) can tomato paste

4 tablespoons chopped fresh parsley

1 clove garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

1/4 teaspoon ground black pepper

1/2 tub sliced mushrooms

6 tablespoons olive oil

1/3 cup finely diced onion

1/2 cup white wine


Directions
1.In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
2.In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
3.Simmer for 30 minutes, stirring occasionally.


Original recipe makes 4 cups Change Servings