Boil beef and pork neckbones in a large pot until tender or meat falls off the bone.
Remove the bones.
Add tomatoes, frozen mixed vegetable soup mix and white potatoes.
Let cook until vegetables and potatoes are done.
Serve with cornbread or crackers.
To prepare the pork and pineapple: In a cup, mix the
cm) round cake pans and dust the sides with rice
Cut a piece pineapple into very thin slices and use to decorate
Season the pork with essence and set aside.
Combine the pineapple juice, ketchup
pre-heat oven to 375 degrees.
place pork loin in backing dish, slit down the middle to make a boat to hold the pineapple.
pour pineapple with juice into the pork loin.
pour teriyaki sauce over pineapple and pork.
pour honey over pork and pineapple.
dust pork with all of the dry spices and onion.
place the pork into the heated oven and cook for 45 minutes.
about half way through cooking baste the pork with the juices.
and cumin in a zip-close plastic bag; add the pork.
Combine 4 tbsp lemon juice and 1 clove garlic. Season. Whisk in oil then toss with fish. Set aside for 1 hour 30 mins.
Preheat grill. Meanwhile, mix chili sauce and 4 tbsp pineapple juice. Toss with onions, diced avocado, pineapple, chili and remaining garlic.
Remove fish from marinade. Grill for 5-8 mins per side. Serve with avocado salsa and avocado slices. Garnish with pineapple and chili.
auce with mustard.
Coat pork in marinade.
Chill 15
Gently heat 2 cups water and sugar until sugar dissolves. Bring to a boil, reduce heat and simmer for 8-10 mins, without stirring. Allow to cool then add 1 tbsp mint. Combine with pineapple puree, cover and freeze for about 3 hours, until just set.
Whip frozen pineapple mixture and egg whites together until smooth. Transfer to 2 - 11x7 inch baking pans. Cover and freeze overnight, until firm.
Scoop and serve in chilled glasses with chopped pineapple and remaining mint.
Cut pineapple in half. Remove fruit from shell, dice, and set aside.
Dip chicken in flour. Deep fry in very hot oil until golden brown, about 5 minutes; drain on paper towels.
Combine vinegar and juices, sugar and salt in saucepan. Squeeze lemon juice into sauce and place lemon half in pan. Bring to boil. Remove lemon shell.
Stir in cornstarch dissolved in water. Return to boil and cook, stirring until thick and clear, about 1 to 2 minutes.
Blend in chicken, pineapple and lychees and heat through. Serve immediately.
Remove excess fat from pork and cut into cubes.
he pork, then remove from pan. Drain the noodles and leeks and combine
e spinach and wilt. Add the dill, salt, and pepper and cool completely
arlic, 3 tablespoons tamari, cilantro and the lime zest. Pulse for
Brown the pork in large frying pan in oil.
Add water, cover and cook 30 minutes.
Mix in bowl the juice from pineapple, green pepper, brown sugar, cornstarch, vinegar, soy sauce and salt.
Add mixture to pork with chunk pineapple and bring to a boil.
Serve over hot rice.
Trim fat from tenderloin.
Combine pork and next 6 ingredients in a ziploc bag.
Seal and marinate in the refrigerator 8 hours or overnight.
Prepare the grill, place pork on rack.
Grill 12 minutes, turning frequently and basting with reserved marinade. Grill pineapple and pork for 8 additional minutes, turning and basting.
Serve.
Heat oil in wok on high heat. Stir-fry snow peas, green onions and garlic until snow peas are tender.
Add rice, sauces and lime juice; stir-fry until heated through. Remove from heat. Stir in pineapple and tomato. Season to taste. Serve fried rice sprinkled with cilantro.
Preheat oven to 350\u00b0F. Grease 18 recesses of 2 (12-cup) mini muffin pans. Sift flour, baking soda, sugar and cinnamon into a medium bowl. Add pineapple and carrot. Whisk together vegetable oil and egg then mix in until combined. Distribute between muffin recesses and bake for 15 mins. Let cool in pans for 5 mins then transfer to wire racks to cool completely.
For the cream cheese frosting, combine cream cheese, powdered sugar, lemon juice and milk. Spread over cooled cupcakes.
Wash and soak the lotus seeds, euryale seeds, coix seeds in warm water.
Peel the chinese yam and slice thinly.
Wash the pork ribs and parboil.
Place the chinese yam, lotus seeds, euryale seeds, coix seeds, poria, and pork ribs into a ceramic bowl.
Add the water until it covers the ingredients.
Place the bowl in a steamer or big wok and steam for 20 to 30 minutes.
Add the salt and wine before serving.