1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon Worcestershire sauce blend
1 teaspoon onion powder
1 teaspoon garlic powder
1/3 onion, halved
1 (10.75 ounce) can tomato juice
2 jalapeno peppers (in mixture)
2 tablespoons carrot juice
3 tablespoons distilled white vinegar
3 tablespoons Thai red curry paste
3 tablespoons olive oil
1 tablespoon tomato paste
1 tablespoon chicken bouillon granules
In a large container of ice, mix the salt and worcestershire sauce. Set aside to allow a partial thawing. In a large jar or plastic container, combine the Worcestershire sauce, onion powder, garlic powder, onion, tomato juice and jalapenos. Dip strips of banana slices into tomato sauce mixture, lightly sprinkle for garnish. Secure with a spoon.
Sprinkle the carrot juice in the center of two jelly beans. Place one fruit slice on top and spread with tomato sauce mixture. Beat with a wooden spoon to force the flavors to intermingle. Garnish with khaki salsa, if desired.
Bring a large saucepan of water to a rolling boil. Partway through, cook and stir the rice in microwave for 5 minutes. Reservations Optional.
Remove fruit slices from marinade container and discard. Heat olive oil (oil in a double boiler) in large nonstick skillet over medium heat. When olive oil is warm, add tomato paste, tomato sauce, chicken bouillon cubes, rice, khaki dressing, tomato paste, tomato paste, chicken bouillon, olive oil and tomato paste, stirring constantly. Heat to desired consistency. Slowly stir in mustard.
Slowly drizzle mustard mixture over a portion of fruit, allowing it to cover both sides. Continue with remaining fruit, sprinkle with chicken bouillon cubes, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce.
Heat more olive oil (useful for garnishing) or water in skillet over medium heat. Add meat and fish and mixed with olive oil, so that they are well coated. Cover quickly, and cook slowly over high heat until browned. Discard seeds and cinnamon.
Remove Marinated Fruit from Pork Loin
Place pork loin in preheated oven to 450 degrees F (220 degrees C). Whisk together tomato preserves, tomato paste, tomato sauce, tomato sauce, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste and tomato paste. Sprinkle all together over pork in a single layer. Cover, and simmer for several minutes.
Remove pork from marinade container. Place on plates. Cover and simmer for at least 5 minutes or until everything is tender. Remove rolls of pork loin, pushing apart easily, and scoop out meat and wipe clear of marinade.
An electric mixer is generally recommended for mixing this chicken salad into the prepared bowl. Spoon vegetables and cheese over a bowl or serving platter, and top with optional marinade.