Stir and cook on high 2-3 hours, stirring occasionally, Lower to warm and garnish with parsley if desired. Brown meatballs and pineapple chunks separately in a skillet, then place in a crockpot.

8. To plate, ladle the lobster bisque on to a dish and top with the stuffed shrimp. 9. Garnish with lemon slices and chopped parsley.

Spoon the vinaigrette over each wedge. Garnish with parsley and extra black pepper, if you like. An uber-simple salad, this is a spinoff of the classic iceberg wedge with blue cheese dressing.

Place in bamboo steamer and steam on low heat until cooked through, about 20-30 minutes. Garnish with green onions or Chinese parsley. Makes about 16 stuffed pieces.

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