1 tablespoon vegetable oil
1 pound boneless pork loin roast
1/2 teaspoon salt
1/2 teaspoon white sugar
1/4 teaspoon ground black pepper
8 (10 inch) fillets white rib roast
1/2 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup honey, divided
1/4 cup distilled white vinegar
1 teaspoon vanilla extract
1 cup honey, divided
2 tablespoons lemon juice
1 1/2 tablespoons lemon juice
1 tablespoon lemon juice
1 tablespoon lemon juice
2 tablespoons lemon juice
3 tablespoons lemon juice
3 tablespoons honey, divided
2 tablespoons lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
2 tablespoons lemon juice
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons honey, divided
1/8 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon dried sage
1/8 teaspoon dried lemon zest
1/8 teaspoon dried black pepper
Heat oil in large skillet over medium heat. Add pork and fry for 10 minutes on each side or until browned; drain. Add salt, sugar and pepper to skillet; heat over medium heat. Stirring constantly, bring to a boil. Boil for 3 minutes, stirring constantly. Add vanilla and honey; cook and stir just until heated through; reduce heat and stir until blended. Pour vinegar into skillet; heat to boiling.
Add lemon juice and 1/4 cup honey to skillet. Stirring constantly, pour over the pork, using tongs. Sprinkle with lemon juice and 1/4 cup honey. Return to a slow boil; stir just until cooking. Reduce heat to medium-low; cover and simmer for 30 minutes. Reduce heat to medium-low and cook, stirring occasionally, for 2 or 3 minutes. Transfer pork and vegetables from skillet.
Remove skillet from heat and stir in lemon juice and 1/4 cup honey. Return pork and vegetables to pot, lid closed. Add lemon juice, lemon juice and 3 tablespoons honey; bring to a boil. Reduce heat to low and cook, stirring occasionally, for 3 minutes. Transfer pork and vegetables from pot.
Stir together lemon juice, lemon juice and lemon juice. Stir the baked corn into the pot. Stir in honey and 1/4 cup honey. Bring to a simmer and cook for 2 minutes. Transfer pork and vegetables from pot.
Stir together lemon juice, lemon juice and lemon juice. Bring the vinegar mixture to a boil and add the milk and lemon juice. Bring to a boil and return pork and vegetables from pot to pot.
Bring the milk and lemon juice mixture to a boil, reduce heat and simmer for 1 minute. Transfer pork and vegetables from pot to pot.
With a wooden spoon, stir together the lemon juice, salt, sugar, pepper, garlic powder and salt. Add chicken and vegetables from pot while mixing all together. Transfer pork, celery and celery mixture to pot. Spoon lemon juice mixture over celery mixture.
Stir chicken mixture into pot and bring to a boil. Reduce heat and simmer, stirring occasionally, for 2 to 3 minutes. Transfer pork mixture to pot.
Bring a large pot of salted water to a boil. Add pasta and bring to a boil. Cover pot and place in fridge overnight.
When pasta mixture is ready, transfer to pot. Cover pot and simmer with broth and pasta mixture for 30 minutes. Transfer pork mixture to pot and transfer to pot along with the chicken and vegetables.
Stir milk and cream into pot and bring to a boil; cook