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Posted By: As Seen on OC16

Chef Jeff is our behind the scenes Cooking Hawaiian Style Executive Chef. Before all of our guests hit the kitchen, Chef spends a significant amount of time with our celebrities getting them organized. Its part of the process of getting them “camera ready”. A lot of people don’t realize things that go into getting an episode re...

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Posted By: As Seen on OC16

Talia Dancil, Food Network's Chopped Jr. winner shows Lanai Tabura her winning recipes in the kitchen including her Banana Lumpia with Warm Rum Sauce.

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Posted By: As Seen on OC16

Melveen Leed creates an ono dressing - Prune Mui Dressing - it is so ono!

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Posted By: As Seen on OC16

Finadene sauce is found in chomorro cuisine which is commonly found in Guam.  This sauce is perfect for Kaleo's ono-licious chomorro ribs!

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Posted By: Amy Kristy

This is an easy, old fashioned recipe to make a delicious pineapple jam made with just a few ingredients showcasing the delicious pineapple without having to worry about canning or preserving.  This recipe should keep for a couple of weeks in the refrigerator.

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Posted By: Deirdre K Todd

Curried tempura batter, a twist on the traditional recipe. The addition of the curry adds a wonderful flavor, change up your vegetables using okra, zucchini, bell peppers or pumpkin.

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Posted By: Deirdre K Todd

A kicked up version of the standard sauce used as a familiar condiment with Chinese foods. You will want to keep this on hand. Very versatile, use it with Chinese dishes, as a dipping sauce for dumplings, as a sauce with your noodle soup dishes or with sashimi.

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Posted By: Deirdre K Todd

A different twist to serve a warmed vinaigrette over steamed fish. This recipe uncooked makes a flavorful everyday vinaigrette as well !

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Posted By: David Ryusaki

Guava horseradish - Island-style horseradish for beef dishes! Perfect on Prime Rib or Roast Beef!

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Posted By: David Ryusaki

No need buy the french dressing in the store! Make this one and bring it to your parties!

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Posted By: David Ryusaki

Version of the seasoning salt we use for everything! You can pretty much use all kinds of herbs, this is just a start! For those on the mainland, if you can't find Hawaiian salt, you can use Kosher salt...it should hold up because it's about the same size as Hawaiian salt.

Disclaimer: I haven't used Kosher sa...

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Posted By: David Ryusaki

Great recipe for onion rings, or for fried fish!

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Posted By: David Ryusaki

Classic japanese "Bata" (butter) Yaki sauce. Usually there are thin slices of beef and vegetables and the food is cooked on an electric skillet in butter. This sauce is for Bata Yaki!

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Posted By: Deirdre K Todd

I freeze tablespoon size portions of this recipe to have on hand for a quick addition to pasta and rice dishes.

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Posted By: Deirdre K Todd

A recipe shared with me from my former brother in law, a fantastic cook ! Serve on grilled meats or just as is. I even tossed this in some soba noodles !!

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Posted By: Deirdre K Todd

Macadamia nut spinach pesto - A go-to item I always keep on hand in my refrigerator.  I often wrap 1-2 tablespoons in individual pieces or saran wrap and keep in the freezer. Add to your favorite pasta, soup or rice dishes.

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Posted By: S. Park

This Kim Chee Vinaigrette is great as a salad dressing, seasoning base or marinade for meat and fish!!

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Posted By: Sid Alapai
This Guava BBQ Sauce is delicious for ham and ribs.
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Posted By: Frank Abraham

Simple and ono recipe inspired by Alan Wong's original Li Hing Vinaigrette.

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Posted By: A. Honopaa
Super easy and fast Pineapple Vinaigrette for pineapple lovers! Yummy fruit salad dressing!
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