Tender marinated pork with tangy-sweet pineapple creates a delicious low-fat dish
My mother made these in the 1960's and my wife got the recipe from her. We have them at least a couple times a year.
Spiced up with chile and ginger this is a great introduction to Sashimi.
The secret to this recipe is cooking the beef in 1 cup of oil to seal in the juices, and cooking the broccoli in water to make it crisp and tender. For a more authentic touch, try using Chinese broccoli, which has an appearance and taste similar to asparagus.
A relatively easy way to prepare baby back ribs as an appetizer.
Serves 4 as a generous lunch salad or 6 as a first course.
The combination of lime juice, soy sauce, and honey creates a flavor similar to that of teryaki; Thai Sriracha sauce adds a hint of heat to balance the sweetness. (Cooking Light magazine 8-04)
Very flavorful; a great chicken soup.
I screwed up the instructions and it was better....so feel free to mess my instructions up too!