Mom’s Italian Beef Barley Soup Recipes

The best beef barley soup. Thickens with just the barley. Tastes best in the slow cooker. Serve topped with parmesan cheese and with a salad.

Prep: 10m | Cook: 5h | Ready In: 5h 10m

Ingredients:

• 2 pounds cubed beef chuck roast
• 5 cups water
• 4 cubes beef bouillon, crumbled
• 1/2 onion, chopped
• 1(8 ounce) can tomato sauce
• 3/4 cup uncooked pearl barley
• salt and pepper to taste

Directions:
In a slow cooker, combine beef, water, bouillon, onion, tomato sauce, barley, salt and pepper.
Cover, and cook on Low for 5 hours.

For more Hawaiian Recipes visit here@ Hawaiian Slow Cooker Beef Recipes

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Chicken Pesto Alfredo Recipes

This is just a quick easy pesto alfredo to make at home. I used bottle sauces to make it super fast and easy. It’s great to take the time and make sauces from scratch but if you are in a hurry then this is the way to go! It would also be great plain without the chicken or with sautéed garlic shrimp on top. Kids love it most because it’s a great change from the normal mac and cheese.

I keep extra sauce for the next day leftovers if any because the noodles are a bit drier and you can rehydrate them in a pot by adding more pesto and alfredo. ENJOY!!

Prep Time: 5 minutes | Cook Time: 30 minutes | Ready In: 35 minutes

Ingredients:

• 3 lb. thin boneless skinless chicken breast
• Salt and pepper to taste
• 1 tbsp. Olive oil for frying
• 2 boxes fettuccini noodles
• 4 heaping tbsp. pesto (bottled fine)
• 3 bottles alfredo sauce
• Fresh grated parmesan
• Fresh chopped parsley to garnish

Cooking Process:

Salt and pepper chicken breas. Fry in sauté pan, set aside. Boil noodles and drain. In a large pot put in noodles and add sauces. Warm and mix well.

how to serve:

Serve with sliced chicken breast. Sprinkle fresh grated cheese and parsley

For more delicious hawaiian Recipes visit here@ hawaiian Chicken Recipes

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Rigatoni w/Portuguese Sausage

A simple local-style pasta with Portuguese sausage and a creamy tomato sauce.  You can have a nice dinner in 30 minutes!

Prep Time: 10 | Cook Time: 25 | Ready In: 35

Ingredients:

• 2 tablespons butter
• 1 tablespoon olive oil
• ½ onion, liquified in blender
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon hot pepper flakes
• 1 lb Portuguese sausage, sliced
• 1 28 ounce can plum tomatoes, drained
• ¼ cuptomato paste
• ¼ cup heavy whipping cream
• 12 ounces rigatoni
• fresh grated parmesan cheese for garnish (optional)
• fresh basil, garnish (optional)

Cooking Process:

In a large saucepan, melt butter over medium heat. Add olive oil and sauté onion and garlic for 2 min. Stir in oregano, basil, salt and hot pepper flakes and cook for 1 min. Add Portuguese sausage; cook, stirring, for about 5 min or until cooked through. Blot excess fat using paper towel.  Break tomatoes up with hands and add to pan. Stir in tomato paste and cream. Bring to a boil; reduce heat and simmer uncovered, stirring occasionally for 15 min.

Bring a large pot of salted water to the boil. Add pasta; cook according to package directions. Drain well; return to pot. Pour in the sauce, stirring until pasta is well coated. Garnish with Parmesan cheese and fresh basil optional.

For more hawaiian Recipes visit here@ Hawaiian Pork Recipes

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Saimin Tempura Noodles Recipe

Tempura saimin - My aunty used to always make this recipe and it comes out tasting so good!  The version made in the picture is without the vegetables, but you can add any of your favorites like char siu, green onion, spam etc.

Prep Time: 15 | Cook Time: 30 | Ready In: 45

Ingredients:

• 1 pkg. imitation crab
• 3 carrots, cut julienne
• 1 lb. green beans, cut julienne
• 1 pkg. saimin noodles, prepared with no broth.
• 2 cups flour
• 1 can 7-up
• About  4 cups oil, for deep frying

Cooking Process:

Heat oil on stovetop. Create batter using the flour and 7-up to desired thickness. Mix in vegetables and imitation crab. Add cooked, cooled saimin to the batter. Drop Tbsp at a time into the hot oil.  Cool on elevated wire rack.

Editor’s Note: I place saimin in muffin tins and allow to set in the refrigerator before dipping in tempura sauce to give the tempura more shape as shown above.

how to serve:

Serve with a side of tempura dipping sauce.

For more recipes click here@ Hawaiian Noodle Recipes

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Vegetarian Korma Recipes

This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.

Ingredients:

• 1 1/2 tablespoons vegetable oil
• 1 small onion, diced
• 1 teaspoon minced fresh ginger root
• 4 cloves garlic, minced
• 2 potatoes, cubed
• 4 carrots, cubed
• 1 fresh jalapeno pepper, seeded and sliced
• 3 tablespoons ground unsalted cashews
• 1 (4 ounce) can tomato sauce
• 2 teaspoons salt
• 1 1/2 tablespoons curry powder
• 1 cup frozen green peas
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 cup heavy cream
• 1 bunch fresh cilantro for garnish

Directions:

Prep: 25m | Cook: 30m | Ready In: 55m

• Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
• Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

 For more Vegetarian Recipes Visit here@ Hawaiian Vegetarian Recipes

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Top 6 Hawaiian Ingredients: A Culinary Delight that Can’t Go Wrong

What could be more alluring than munching crispy crab meat and relishing glass full of coconut coolers along the shoreline of Hawaii!!! But, Hawaiian style of cooking is more than fishes, shells and exotic delicacies. It is also about each ingredient used in the recipes which exude a character of its own and still remains oblivious to the world.

Here are 6 ingredients used in the Hawaiian recipes that many chefs from world over just love experimenting with.

1.  Ohi'a 'ai:
For the world, it is the fiery red Hawaii Mountain Apples that feature in exotically flavoured ice-creams, pastries and yes, shaved ice toppings. Native to South East Asian countries, this stirring fruit was introduced in the Caribbean first and then passed to the legacy of Hawaiian kitchens much later.

Hawaiian recipes like rose pickles, Hawaiian delights, and poi use it sparingly to create a mix of sweet and tangy taste.

2.  Kukui nuts:

Also called candlenut, kukui is a very important ingredient in the Hawaiian style of cooking.  Roasted Kukui Nuts are mixed with salts and consumed as snacks with drinks like ale and rum. It is not to be consumed raw, as some varieties are ranked poisonous.

In Hawaii, the tree is respected and worshipped. From leaves to its bark and leaves, every part is used in Hawaiian livelihood. Fishing nets, boats, umbrellas and even funeral pyre are made out of this tree that produces bitter sweet Kukui Nuts.

3.  Limu seaweeds:

A kind of algae, used exclusively in Hawaiian cuisines, there are more than 50 different varieties of Limu. It has a refreshing taste which often turns bland soups into delicious potions. It is added to taro stew, sweet potato broth and bread fruit.

Along with Kukui nuts, Limu is added to produce one of the most fantasised seasonings associated with Polynesian cooking styles. The seasoning- Inamona, is a mixture of Limu and Kukui and is used in almost every known Hawaiian preservative as a food additive or a condiment.

4.  Purple yam:
Used extensively in preparing ice-creams and pickles, this colourful vegetable is a startling addition to the colourful food culture of Hawaii. Hawaiian desserts recipes use a lot of purple yam flavours in rolls, tarts, ice creams, cakes and pastries. Even chocolates are decked with shreds of dried purple yam and Kakui nuts.

5.  Jabong:
Also known as Pomelo, Jabong is a popular fruit dessert ingredient in Hawaii. Similar to apple from the outside, it tastes like a citrus fruit. Eaten raw as well as sprinkled in salads, Hawaiian chefs prefer adding the fruit as a seasoning it its dried form.

Marmalade and purees of pomelo are stacked along with other herbs and added to crab syrup, shrimp soups and often cooked with tamarind juice.

6.  Squid pickle:

Made from the extracts of the Hawaiian bobtail squid, seasoned dried meat is a relatively unknown ingredient to most parts of the world. Used in making scolopes, squid pickle is a regular thing in Korean and Caribbean lau recipes.

Try these ingredients and give your home-made dish a zing...

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