1 tablespoon vegetable oil
1 (10.5 ounce) package frozen mixed vegetables, thawed
1 medium onion, diced
1/2 cup milk
1 (10 ounce) can whole berry cranberry
1 1/2 cups chicken broth
1 (10 ounce) can peeled and diced celery, divided
1 (10 ounce) package dried peaches, divided
2 teaspoons chopped fresh basil
1 teaspoon minced fresh parsley
1 teaspoon dried oregano
1 teaspoon dried rosemary, divided
1 teaspoon dried sage
1 teaspoon salt
2 eggs
1/2 cup white wine
1 tablespoon chicken bouillon granules
1 tablespoon vegetable oil
1 teaspoon celery salt
1 pound baby carrots
2 large tomatoes, sliced
1 (8 ounce) package frozen mixed vegetables, thawed
1 1/2 cups water
1 tablespoon basil
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary, divided
2 (1 ounce) squares unsalted butter
6 cloves garlic, minced
2 tablespoons basil or to taste
1 (14 ounce) can whole peeled pineapple, drained
1 egg, beaten
1 (8 ounce) package frozen mixed vegetables, thawed
1/4 teaspoon dried rosemary
1 teaspoon dried basil
1/4 teaspoon dried basil
1/8 teaspoon dry mustard
1/8 teaspoon salt
2 tablespoons dried rosemary (optional)
1/4 teaspoon white sugar
1 tablespoon vegetable oil
1 clove garlic, minced
1 teaspoon dried basil
1 tablespoon whole peeled pineapple, sliced
In a medium saucepan or stockpot over medium heat, heat oil to 375 degrees F (190 degrees C).
In a large bowl, mix the mixed vegetables, onion, milk, cranberry, chicken broth, celery, peaches, basil, garlic powder, salt, pineapple and egg. Return mixture to a medium saucepan, and add white wine, chicken bouillon, vegetable oil, celery salt, pineapple, egg, 1/2 cup pineapple juice, 1 1 tablespoon pineapple juice, and 1 teaspoon pineapple juice. Reduce heat to medium, and simmer, stirring occasionally, for 30 minutes.
Remove pork from fat and place in a large pot. Mix together the rice, pork, bread, ham, pineapple and chicken for best texture.
Pour rice mixture into a large saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes.
Heat vegetable oil in a large skillet over medium heat. Saute meat until browned, about 10 minutes. Remove from pan and place in pot with rice mixture. Simmer over medium heat for about 10 minutes.
Return meat to pan with vegetables, pineapple and pineapple juice until heated through. Return meat to pan with vegetables and saucepan mixture. Sprinkle with rosemary and basil and season with garlic powder and rosemary (optional) or to taste. Serve warm.