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    You are in: Home / Amy in Hawaii's Public Recipes
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    31 Recipes

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    This recipe was given to me years ago by my friend Sharon. It is on an old faded piece of paper that is well worn. I thought I would share it before I lose it.

    Recipe #498304

    I adapted this recipe from Sunset Magazine's "Cobbler for a Crowd". I did cut the sugar in the original recipe, which also calls for fresh fruit which has a better texture. I do add some fresh peaches for that reason when it is available.

    Recipe #481580

    This recipe is very kid friendly great for potlucks. Warning! it is not for anyone on a diet.

    Recipe #479348

    Chayote grows as a rambling vine. The tender tips and young leaves are edible and can be used in salads and stir fries.

    Recipe #463799

    Korean style pickled cabbage. Some kind of kim chi is served with every Korean meal. It is also an ingredient in kim chi fried rice, soups, and it also goes surprisingly well replacing lettuce in tuna sandwiches

    Recipe #461126

    Filipino salad utilizes unusual ingredients. Home gardeners who grow their own peas, squash, chayote, swamp cabbage, marunguray, katuday, fern shoots, and sweet potato leaves make use of more than one part of the plant.

    Recipe #444222

    This is a Filipino vegetable stew.

    Recipe #444219

    This is a versitile recipe for simple bread pudding with a lot of possibilities

    Recipe #436803

    This is a Filipino dessert made from glutinous sweet rice and coconut milk. My friend asked for this recipe after someone made it for a potluck.

    Recipe #398968

    Traditional Guamanian hot sauce (Really hot) A must have at parties on BBQ (kilaguen) chicken, ribs, fish and rice.

    Recipe #386453

    This recipe has its origin in Macao, where the traditional pork recipe was adapted to chicken. It is a versatile recipe for pork, chicken and fish.

    Recipe #338242

    A staple local food in Hawaii. It is good for a grab and go meal and great for picnics since it is the ultimate finger food.

    Recipe #335047

    Katsu are boneless strips of chicken,or pork that are breaded; fried and served with a dipping sauce. A staple at Hawaii restaurants, it has its roots in Japanese cuisine

    Recipe #314587

    Malasadas is a local treat brought to Hawaii by the Portuguese. Leonard's Bakery served the first malasadas on Shrove Tuesday in 1953. Now, it is an any day treat. This doughnut without a hole is soft, warm and sweet.

    Recipe #314581

    I got this recipe from my friend Gail Yamanaka. It uses country style spare ribs in a Chinese style sweet and sour sauce.

    Recipe #314545

    Who doesn't love banana bread. I reduced this light version to save a few more calories.

    Recipe #265372

    This is a simple salad for lunch with a nice bowl of soup. I am not a fan of fish or beans but who would have figured they would taste so good together

    Recipe #259612

    This is a recipe I got off the food network from Ellie Krieger's Healthy Recipes. I added an optional banana and substituted splenda for the sugar

    Recipe #171906

    Vegetarian burger using a giant portabella mushroom instead of beef and Asian teriyaki sauce

    Recipe #170891

    This is a recipe from "Me Ke 'Ano Kuloko" which features healthy island cuisine from many of the ethnic cultures in Hawaii. Kabocha, is a Japanese pumpkin with orange flesh and edible green skin.

    Recipe #166173

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