Prepare the pork spare ribs by cutting it into 2×2 inch pieces. Marinate the ribs in the flour and shoyu for 30 minutes.
Drizzle some oil in a large pot. Over medium heat, add in the garlic and ginger. Quickly fry until fragrant. Add in the ribs and brown all sides.
Add the remaining ingredients except the pineapple chunks: vinegar, pineapple juice, brown sugar, and salt.
Cover the pot and let it simmer for 1 hour 30 minutes. Add the pineapple chunks and simmer for another 30 minutes, or until the ribs are fork tender.
Serve with rice and enjoy!
RC: Tani Nakamitsu
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Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking dish.
In a large bowl, combine the soup, the mayo, the sour cream, the onion, the meat, the rice, the celery, the water chestnuts, and 1 cup of the almonds into the soup mixture.
Transfer the mixture into the prepared baking dish.
Bake the casserole uncovered for 25 minutes.
Combine the cracker crumbs, the melted butter, and the remaining almonds and sprinkle the mixture over the casserole.
Bake until bubbly and golden brown, about 10-15 minutes.
Serve hot.
RC: Heyrecipe.com
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Preheat the oven to 350 degrees. Lightly grease a 9x13-inch cake pan. Mix the cake mix, 3 eggs, the milk, and the vegetable oil
Pour the cake batter into the prepared cake pan and set it aside.
In another bowl, whisk together the pumpkin, evaporated milk, heavy cream, 3 eggs, brown sugar, and 1 teaspoon of pumpkin pie spice together until smooth. Slowly pour the pumpkin pie mixture over the cake mixture, preventing it from mixing as much as possible.
Carefully place the cake pan in the oven and bake until the center is no longer jiggly and a toothpick inserted into the cake layer comes out clean, about 50 minutes-1 hour. Don’t worry if the cake seems slightly darker than normal. The cake layer should be on top now. Let the cake cool to room temperature.
In a large bowl, place the pudding mix. Add the remaining pumpkin pie spice and the cold milk to the pudding mix and whisk until smooth and starting to thicken. Gently fold in the imitation whipped topping until completely combined. Spread the frosting on top of the cooled cake. Slice and serve.
RC: Heyrecipe.com
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In a large pot, add the pumpkin chunks, the onions, the garlic cloves, the vegetable broth, and the water and bring it to a boil.
Reduce the heat to a simmer and cook the pumpkin mixture until the pumpkin is fork-tender, about 10 minutes.
Using an immersion blender, carefully blend the pumpkin mixture until it is smooth.
Season the pumpkin soup with the salt and the pepper, then stir in 1/2 cup of the half-and-half.
Evenly ladle the pumpkin soup into serving bowls, then drizzle the extra half-and-half over each.
Evenly sprinkle each of the bowls with the chives.
Serve the pumpkin soup with the bread.
Makes 4 servings
RC: Heyrecipes.com
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Preheat the oven to 350°F and lightly coat a 9×13-inch baking dish with nonstick cooking spray.
Unroll the crescent dough and press it into the bottom of the prepared dish, making sure to seal the seams and stretch it to the edges. Set aside.
In a skillet over medium heat, stir together the cooked ground beef, taco seasoning, and salsa. Let it cook for 3–4 minutes or until heated through.
Spread the beef mixture evenly over the crescent dough. Sprinkle the shredded cheese on top.
Bake for 20–25 minutes, or until the crescent edges are golden brown and cooked through.
Slice into squares and serve with your favorite taco toppings if desired.
RC: Melissa Riker
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