Young Ohana Recipes - Sides
Preheat oven to 350 degrees Fahrenheit. Mix dry ingredients in a large bowl. Mix wet ingredients in a separate bowl. Add wet ingredients to dry ingredients, and mix. Do not over mix, the batter will still be lumpy. Pour batter into a 9x13-inch pan. Bake 25 to 30 minutes or until small crack forms in the top.
Peel and cut eggs in half. Remove yolks and mash together with the rest of the ingredients. Spoon mixture back into egg whites. Sprinkle with paprika.
Mash egg together with the rest of the ingredients. Serve on your favorite bread.
Place potatoes and garlic in a saucepan. Cover with water; bring to a boil. Reduce heat. Simmer 20 minutes; drain. Return potatoes and garlic to the pan. Add remaining ingredients; beat at medium speed of a mixer until smooth.
Cut wakame into 1-inch pieces. Soak in water 15 minutes. Slice cucumber in half lengthwise then slices crosswise thin. Toss cucumber slices with 1/4 tsp salt and let stand for 15 minutes. Rinse the salt off and drain. Add dried shrimp and wakame. Add sugar, vinegar, and 1/4 tsp salt. Toss. Chill for 1 hour.
Remove ends of sweet potatoes and place them in a pot. Cover with water and bring to a boil. Simmer about 30 minutes until tender. Drain, peel and slice 1/2" slices. Cover the bottom of an 8-inch square pan with half of the sweet potatoes. Sprinkle with half of the brown sugar, butter, and salt. Repeat the layer of sweet potatoes, brown sugar, butter, and salt. Bake for 30 minutes at 375 degrees. Sprinkle with marshmallows. Bake about 5 minutes more or until browned.
Scrub red potatoes. Put potatoes in a pot and cover with water. Bring water to boil on medium-high heat. Turn heat down to medium and simmer for half an hour to an hour or until the potatoes can be poked easily with a fork. Drain potatoes, peel, and cube into bite-size pieces. Add the rest of the ingredients and mix until potatoes are well coated. Cover and refrigerate. Sprinkle with paprika before serving.