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Tita Nui's Faddah's Breakfast Salad

Jan 27, 2014 -- 7:00am

 

Tita Nui's Faddah's Breakfast Salad
(Darde's Father's Breakfast Salad)
 
 
 
1 can Pork & Beans (I prefer Van DeCamps)
1/2 cup mayonnaise
2 eggs beaten & fried then sliced (like saimin garnish)
Black pepper to taste
 
Method:
* Drain off excess sauce from pork & beans
* Mix all ingredients in bowl.
* Serve over Hot rice.
 
Note: Side order of fried spam, bacon or portugese sausage makes it even better.
 
History:
I know this sounds like a weird, gross or even "gag me" recipe. You should see what
it looks like when you mix it all together. But, it is very good. My dad used to make this
now & then while we were growing up. It is a weird combination, I must agree, but trust
me on this one it is pretty good. My husband totally grossed out while I was putting it
together for him the first time. But, then it was love at first bite. Jaz had the same reaction
when he saw it for the first time at our First Friday Food session. Enjoy!

 

Okonomiyaki-Japanese Dinner Pancake

Jan 20, 2014 -- 7:00am

 

Okonomiyaki ~ Japanese Dinner Pancake2 cups Bisquick2 eggs1 cup milk4 cups shredded cabbage1 cup sliced green onion1 cup mung bean sprouts1/2 cup grated carrots1 lb peeled/deveined medium shrimp Condiments:MayonnaiseOkonomiyaki Sauce or Tonkatsu SauceFurikake sprikles (your favorite)Method:~ Combine Bisquick, eggs & milk to make pancake batter. It will be lumpy.~ Add cabbage, green onion & sprouts to batter. ~ Place 2 shrimp  next to each other In hot skillet or griddle (sprayed with Pam or equivalent) ~ Place approx 1/4 cup of batter over shrimp. ~ Cook until bubbles appear in batter (like when you make regular pancakes) Then flip over.~ Top with mayonnaise & tonkatsu sauce, sprinkle your favorite furikake over the top.History: This is a new recipe. It is a variation of the the traditional Japanese Dinner Pancake. Okonomiyaki means leftovers, so you could actually use any kind of meat/seafood leftovers and add in any of your favorite veggies. Be creative!

 

Tita Nuiʻs Maddahʻs Crab Dip

Jan 13, 2014 -- 7:10am

 

Tita Nui's Maddah's Crab Dip
(Translation: Darde's Mom's Crab Dip)
 
1 block cream cheese
1 can cream of mushroom soup
1 cup mayonnaise
1 can lump crab meat, drained
1/2 cup finely chopped green onion
1/2 cup chopped celery
1 pkg. plain Knox gelatin
1 1/2  TBSP. Hot water
 
Method:
 
~ Place cream cheese & mushroom soup in small sauce pan. Heat on medium, stirring constantly until creamy & mixed well.
~ Take off heat & add mayonnaise mix well.
~ Stir in drained crab meat until combines. Making sure crab is mixed in well.
~ Add in green onions & celery, again mix well.
~ In small cup/bowl combine hot water & knox gelatin. Take your time & make sure there are no lumps in the gelatin. Then mix into dip making sure you mix it well.
~ Refrigerate for at least 4 hours. Dip should be firm.
~Serve with chips or crackers.
 
History: This recipe comes from my Mom & was one of the first things I learned to make. It is an all time favorite in our Ohana. You can use the Cream Cheese, mushroom soup & mayonnaise as a dip base and add in other ingredients to make your own favorite. I like to add clams instead of crab. Shrimp goes well too. Be creative! Enjoy!
 

Miso Hamburger with Eggplant

Jan 12, 2014 -- 9:00am
Miso Hamburger with Eggplant
From: Darde Gamayo aka "Tita Nui"
 
1 pound hamburger
1 small/medium onion, diced
2-3 Tablespoons miso paste (preferably white)
1 Tablespoon sugar
2 Tablespoon soy sauces
 
2-3 round eggplant
Flour
Egg wash (3 eggs beaten + 1 Tablespoon water)
Panko bread crumbs
Salt
Oil for frying
 
Prepration:
 ~ Brown hamburger with onions & drain off excess oil.
 ~ Add in Miso  paste, sugar & soy sauce.
 ~ Simmer for 20 minutes.
 
 ~ Slice eggplants into 1 inch thick rounds (remove skins if desired)
 ~ lightly salt rounds to remove any bitterness
 ~ roll pieces in flour
 ~ dip each piece in eggwash
 ~ roll in panko
 ~ fry each piece until golden brown
 
Plating:
 ~ Place eggplant rounds on plate/platter
 ~ Spoon hamburger over eggplant

Yummy Banana Cream Squares

Jan 05, 2014 -- 9:00am

Ingredients:

2-3 ripe Bananas, sliced
Cool Whip topping

Shortbread Crust
2 blocks Butter
2 Tbsp Sugar
2 C Flour

Filling:
1 box Chocolate pudding
1 box Banana pudding
3 C Milk
1 8 oz Cream cheese

Instructions:

Crust: Mix together and press into 9x13 pan and bake at 325 degrees for about 30 minutes. Cool. Place 2 layers of sliced bananas on crust.

Filling: Cream ingredients, beat until thick. Spread filling over bananas. Top with cool whip and refrigerate for about an hour then ENJOY!!!

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