Recipes
Butter Pecan Cake Brownies
Bottom Layer
1 (18 ounce) box butter pecan cake mix
1/2 cup butter, melted...
1 large egg
Topping
1 (1 lb) box confectioners' sugar (3 1/2 cups)
1/2 cup butter, melted
2 large eggs
1 (8 ounce) package cream cheese, softened
1 cup pecans
1 (18 ounce) box butter pecan cake mix
1/2 cup butter, melted...
1 large egg
Topping
1 (1 lb) box confectioners' sugar (3 1/2 cups)
1/2 cup butter, melted
2 large eggs
1 (8 ounce) package cream cheese, softened
1 cup pecans
Directions:
Preheat oven to 300°.
Mix first three ingredients and press into a 9 x 13" pan.
Mix confectioners' sugar, melted butter eggs and cream cheese together, pour on bottom layer.
Sprinkle with pecan chips.
Bake for 55 minutes or until cake tests done.
Cut into bars when cool.
Punahou Portuguese Bean Soup
•½ pound dry kidney beans
•2 quarts or 8 cups water
•1 pound smoked ham hocks
•2 large russet potatoes, cubed
•3 large carrots, diced
•1 medium onion, chopped
•1 cup celery, chopped
•1 (16-ounce) can whole tomatoes
•1 (8-ounce) can tomato sauce *
•1 pound Portuguese sausage, cubed
•Salt and pepper, to taste
•1 small cabbage, cubed *
•1 cup macaroni (optional)
•2 quarts or 8 cups water
•1 pound smoked ham hocks
•2 large russet potatoes, cubed
•3 large carrots, diced
•1 medium onion, chopped
•1 cup celery, chopped
•1 (16-ounce) can whole tomatoes
•1 (8-ounce) can tomato sauce *
•1 pound Portuguese sausage, cubed
•Salt and pepper, to taste
•1 small cabbage, cubed *
•1 cup macaroni (optional)
1.Soak and cook beans according to package instructions.
2.In a large pot add 2 quarts water and ham hocks and bring to a boil and simmer for several hours or until meat is tender.
3.Add beans, sausage, vegetables, tomatoes and season with salt and pepper. Bring to a boil then simmer for about an hour. Stir soup frequently.
4.Add cabbage and macaroni and cook until macaroni is tender.
2.In a large pot add 2 quarts water and ham hocks and bring to a boil and simmer for several hours or until meat is tender.
3.Add beans, sausage, vegetables, tomatoes and season with salt and pepper. Bring to a boil then simmer for about an hour. Stir soup frequently.
4.Add cabbage and macaroni and cook until macaroni is tender.
My Portuguese Soup Recipe By Requests, In A Big Pot Add Ham Hock Shanks And Fill With Water Plenty. boil Till Meat Begins To Fall And Then Remove Shanks From Liquid And Then Debone Shanks And Return To Pot And Add Carrots, Celery, Onions With Tomatoe Sauce And Dark Red Kidney beans with Franks Foods Portuguese Sausage And Hickory Smoked Bacon And Boil Another 10 Minutes Then Add Potatoes Cook Till Potatoes Are Fork Tender Then Finally Add Plenty Chinese Parsley Watercress Cover And Turn Off Heat. Let The Heat Do Da Rest. I Did It My Way Aloha
Aunty's Recipe ----
Portuguese Bean Soup
Portuguese Bean Soup
This is for use in crock pot.
Add ingredients in following order
Add ingredients in following order
1lb or Package of favorite Hawaiian Portuguese Sausage, cubed
1lb Ham, cubed
2 Medium Carrots, chopped
1 Large sweet onion
2 Teaspoons ground black pepper
1 Tablespoon garlic salt
1 Potato, cubed
1 can (15oz) Dark Red Kidney Beans, rinsed & drained
1 small head of cabbage, chopped
1 can (12oz) tomato paste
1-2 cans water, use tomato paste can for measurement.
1lb Ham, cubed
2 Medium Carrots, chopped
1 Large sweet onion
2 Teaspoons ground black pepper
1 Tablespoon garlic salt
1 Potato, cubed
1 can (15oz) Dark Red Kidney Beans, rinsed & drained
1 small head of cabbage, chopped
1 can (12oz) tomato paste
1-2 cans water, use tomato paste can for measurement.
Cooking Process:
Combine all ingredients above in order. Add 1 can of water. Set crock pot on "high" for 4 hours. Add another can of water and set crock pot on "low" for remaining 2 hours, stir about every 30 minutes.
Combine all ingredients above in order. Add 1 can of water. Set crock pot on "high" for 4 hours. Add another can of water and set crock pot on "low" for remaining 2 hours, stir about every 30 minutes.
BONE SOUP
This is a soup that is unbelievably simple to make and incredibly tasty! My mother has been making this soup for as long as I can remember and is one of our family's go-to comfort foods. The soup is made with beef shanks, bok choy (which we call white-stemmed cabbage), tomatoes and hawaiian salt/seasonings.
6 large beef shanks w/bone-in (2-3lbs)
Water to cover meat
4-6 ripe tomatoes
Hawaiian Salt (about 3 Tablespoons) add more later to taste
Garlic Powder (1 Tablespoon)
Pepper (to taste)
Beef Broth (if necessary)
4 large bunches bok choy (slice stems and greens about 1/2" and separate)
Water to cover meat
4-6 ripe tomatoes
Hawaiian Salt (about 3 Tablespoons) add more later to taste
Garlic Powder (1 Tablespoon)
Pepper (to taste)
Beef Broth (if necessary)
4 large bunches bok choy (slice stems and greens about 1/2" and separate)
Cooking Process:
Put beef shanks in a large pot and cover with water, bring to boil
Put beef shanks in a large pot and cover with water, bring to boil
Add tomatoes, hawaiian salt, pepper and garlic powder
Turn heat down to medium and cook for 2.5-3 hours (check meat for tenderness at 2.5 hours)
When meat is tender, add only the stems (white part) of the bok choy to the pot and cook for 10 minutes
Add green leafy part of bok choy to the pot and turn off fire. Allow to rest for 10-15 minutes
Tomato Soup Cake I
1 (10.75 ounce) can condensed tomato soup
1 teaspoon baking soda
1 cup white sugar
1 egg
1/3 cup butter
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups self-rising flour
1 cup raisins
1.Combine the tomato soup and the soda in a bowl, and let it stand.
2.Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish.
3.Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing
1 teaspoon baking soda
1 cup white sugar
1 egg
1/3 cup butter
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups self-rising flour
1 cup raisins
1.Combine the tomato soup and the soda in a bowl, and let it stand.
2.Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish.
3.Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing
DO NOTHING CAKE!!
2 cups sugar
2 cups flour
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
16 ounces crushed pineapple, undrained
2 cups sugar
2 cups flour
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
16 ounces crushed pineapple, undrained
Icing:
1/2 cup butter
1 cup sugar
3/4 cup evaporated milk
1 cup coconut
1 cup nuts
1 teaspoon vanilla
1/2 cup butter
1 cup sugar
3/4 cup evaporated milk
1 cup coconut
1 cup nuts
1 teaspoon vanilla
Place first 6 ingredients in a bowl & mix until blended with spoon.
Pour into 13×9 inch cake pan.
Bake at 350°F 35-40 minutes.
Pour into 13×9 inch cake pan.
Bake at 350°F 35-40 minutes.
For Icing: Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil).
Remove from heat and add remaining ingredients.
Pour over hot cake.
Remove from heat and add remaining ingredients.
Pour over hot cake.
Fried Mochi
Mochiko flour
1.5 c water
Salt (optional) Oil
Sshoyu
Brown sugar
1.5 c water
Salt (optional) Oil
Sshoyu
Brown sugar
First mix the Mochiko flour, salt and enough water together to form a dough. Shape patties and roll in some extra flour to prevent them from sticking to the others. Fry in oil until golden brown on the outside and gooey on the inside. Mix the shoyu and brown sugar together to make the dipping sauce. Eat while hot. Ono!
Leonard's Malassadas
1 pkg. active dry yeast
1 Tbsp. sugar
1/3 C warm water
8 C flour
1/2 C sugar
1 Tsp salt
2 C milk, scalded
1/2 C butter, melted
8 eggs, beaten
oil for frying
Cooking Instructions
Dissolve yeast and the 1 tablespoon sugar in water. In a large mixing bowl,
1 Tbsp. sugar
1/3 C warm water
8 C flour
1/2 C sugar
1 Tsp salt
2 C milk, scalded
1/2 C butter, melted
8 eggs, beaten
oil for frying
Cooking Instructions
Dissolve yeast and the 1 tablespoon sugar in water. In a large mixing bowl,
combine flour, sugar and salt and make a well in the center. Add milk, butter, eggs, and yeast mixture. Beat thoroughly to form a soft, smooth dough. Cover and let rise until doubled. Heat deep fat to 350 degrees. Spoon teaspoons of dough into oil and fry until browned. Drain on absorbent paper, then shake in a bag with sugar
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