V.Naehu808 Profile - Allrecipes.com (13887266)

cook's profile

V.Naehu808


V.Naehu808
 
Home Town: Waianae, Hawaii, USA
Living In:
Member Since: Aug. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Italian, Healthy, Vegetarian, Quick & Easy
Hobbies: Gardening, Reading Books, Music, Genealogy
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My Daily Bread
About this Cook
Currently unemployed, I enjoy golfing, stand-up paddling and surfing. I also enjoy my vegetable garden (in containers right now)and my beautiful grandsons, Kia'i and Kaimalu and my grand daughters, Kamalei and Kamalani. My favorite golf courses to date include, Makaha Valley Country Club, Makaha Resort & Golf Club and Hawaii County Club, aka Kunia.
My favorite things to cook
Various pasta dishes/concoctions. Quick and easy. Soups and Stews in the winter. And during fall, spring and summer, well any cold dishes that are healthy, great tasting and no fuss. (Salads, etc..)I've begun baking again, and love the Cinnamon Rolls I from this site.
My favorite family cooking traditions
Being a native Hawaiian, we love our hawaiian food. Every New Years Day, we celebrate with the whole family, prepare and enjoy our annual "luau" with the Ohana, (family). My brothers and sisters and in-laws each have a specialty dish, for me,its my Lomi Lomi Salmon. We also enjoy, squid luau, lau lau, chicken long rice, kalua pig (pork for you mainlanders tee hee)and of course we can't forgot the "POI". UMMMMM ONO!!!
My cooking triumphs
Newly married umteen years ago, I wanted to make Baked Beef Tongue w/white sauce for my handsome hunk. So I called my mom for her expertise, and she coached me over the phone. (I remembered most of it,but still needed encouragement) It came out fantastic, and I told him it was "Beef Ton-gay", I pronounced it with a French accent. He never knew that it was cows tongue until years later. He still loves it to this day. Geez, I haven't made it in a while, I know what we're having this Sunday. lol :)
My cooking tragedies
UGH....trying to make oatmeal cookies...i just can't get them to come out soft and chewey (w/raisins). They keep coming out HARD. Even my dog won't touch 'em. (Can't blame him)
Recipe Reviews 39 reviews
Banana Cream Pie III
I as reminiscing how when I was 12, my brother and I would buy a frozen banana cream pie made by Swanson's as a treat after school and demolish the whole thing. So I thought I would try to recreate it using this recipe. I did not add the whipped cream though, (didn't have any) and I used one box each, vanilla and banana cream pudding. Its important to use cold milk and using my mixer, mixed well. The consistency was nice and thick. Using canned whipped cream, I covered pie, then placed plastic lid on and put in freezer. (Unfortunately, it wasn't what I had hoped for, good but way too frozen), so I placed in refrigerator to thaw out and was pleasantly surprised at the texture and taste. The whipped cream shrank a bit while it was in the freezer, so I just added more. This is a great FAST and QUICK desert. Thanks a bunch!

1 user found this review helpful
Reviewed On: Mar. 24, 2013
Oven Fried Chicken II
I've made this recipe before, and many times. Not from this site, just from my brain. One suggestion I will make, do not add oil to the pan. Instead, use Pam or cooking spray the bottom so the chicken won't stick. The oil from the chicken is enough, especially if you don't take the skin off the chicken first. But if you are going skinless, the spray will be just fine. Enjoy.

5 users found this review helpful
Reviewed On: Jan. 31, 2013
Oven Fried Chicken III
Wow! I made this recipe to spec, except the seasonings. I did add the salt, garlic powder, and paprika, but I also added onion powder and black pepper. I should have measured it, but I eyeballed it instead, it was a little too much garlic, but we gobbled it up anyways. I also use Japanese bread crumbs or Panko Flakes when I make recipes of this nature, which I love because it gives the food a little more crunch and flavor. The mayonnaise' oils that are produced while baking give the chicken its wonderful moistness, especially when baking the white meat part of the chicken, "breasts". So juicy, tender, crunchy on the outside. Thank you so much for this wonderful take on "fried chicken' without the frying pan and a ton of oil. Delicious!!!!! Served with white rice, green beans and a tossed salad. mmmmm

2 users found this review helpful
Reviewed On: Jan. 31, 2013
 
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Cooking Level: Intermediate
About me: I love sharing, so if you have any Korean food… MORE
 
 
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