In a 4 quart, heavy bottom, oven-safe pot (like a Dutch oven) over medium heat, add ground beef, onion, bell pepper, garlic salt and onion powder. Cook until the ground beef is no longer pink. Drain the excess liquid.
Add cooked bacon crumbles, brown sugar, baked beans, barbecue sauce and dijon mustard. Stir to incorporate all ingredients.
Cover and bake for 1 hour. (When done, the beans should be hot and bubbly and thickened.) Serve warm.
Preheat the oven to 400 degrees F. Spray a cooling rack with nonstick cooking spray. Place the cooling rack over a baking sheet lined with aluminum foil. (This is for easy cleanup.)
Coat both sides of the bacon with brown sugar, then place on the prepared cooling rack. Bake for 15-20 minutes or until the bacon looks caramelized and crispy. Be careful that they don't burn! Cool the bacon on parchment paper.
Whip the cream with a whisk or hand mixer until it forms sturdy peaks. Make sure you whip only until peaks form. Overwhipping will turn your ice cream into butter!
Whisk in the sweetened condensed milk, vanilla and maple extract until well combined. Then pour into a large casserole or baking dish. A loaf pan also works well.
Chop the candied bacon and sprinkle over the ice cream. Freeze for 6+ hours.
Whisk together brown sugar, paprika, black pepper, salt, garlic powder, onion powder, chili powder, and cayenne powder to make a seasoning rub for the ribs.
Trim the ribs of any excess fat and remove the membrane from the back of the rack. Rub generously with dry rub seasoning on both sides. Wrap the ribs in foil and refrigerate a minimum of 2 hours (optional: refrigerate over-night).
To make the Kansas City BBQ sauce, heat a medium saucepan over medium heat. Melt the butter then add the onion and cook about 5 minutes. Add the garlic and cook until fragrant, about another minute.
Whisk in ketchup, molasses, brown sugar, vinegar, mustard, chili powder, black and cayenne pepper to butter mixture. Bring the saucepan to a boil, then reduce the heat to low and simmer about 30 minutes or until thickened. Be sure to stir frequently. Blend with a hand mixer, if needed, to ensure a smooth sauce.
For low and slow ribs, preheat the grill to 225 degrees F. Place ribs bone side down and cook for 4-5 hours, basting the ribs in the last hour with the barbecue sauce.
For a quicker cook time, preheat the grill to medium or 325-350 degrees F. Place ribs bone side down and good 2.5 - 3 hours, basting the ribs in the last hour with the barbeque sauce.
In a medium bowl, mix together sauce ingredients and set aside.
Set cut pork tenderloin in the bowl with sauce and let marinade.
In a wok or skillet, heat a tbsp of oil over medium-high heat. Using a slotted spoon, remove pork from the sauce and put it in the wok. Cook pork, stirring, until cooked through. Remove pork and place it in a bowl.
Add carrots and broccoli to the wok and cook for about 1.5-2 minutes. Add pepper and onion and cook until tender-crisp. Then add corn and peas and stir for another 30 seconds.
Return pork to the wok. Add the rest of the sauce into the wok and bring to a boil. Boil for 1-2 minutes. Add udon to skillet and stir until hot and covered with sauce for about 2-3 minutes.
Serve warm, garnished with chopped peanuts.
Any vegetable can be used in this recipe.
When cooking carrots and broccoli, add a tbsp of water to help cook thoroughly.
In a small bowl, mix brown sugar, garlic, dried rosemary, salt and pepper. Season pork loin with this mixture, rubbing on all sides.
Heat vegetable oil in a large skillet over medium-high heat. Brown pork loin on all sides by searing for about 2-3 minutes per side.
Let pork loin cool for a few minutes while you make the glaze. To make glaze, mix the fig jam, mustards and orange zest in a small bowl.
Wrap pork loin with bacon by laying one slice at a time crosswise over the top of the pork, tucking ends underneath the pork loin if able. Overlap edges of bacon slices partially. Continue until loin is fully covered with bacon.
Place bacon-wrapped loin in a slow cooker and top with fig glaze. Cover and cook on low for 3-4 hours, or until thoroughly cooked through with an internal temperature of 140 degrees F.
Add pork to a medium bowl, season with salt and toss with cornstarch until coated.
In a separate bowl, whisk garlic, ginger, brown sugar, soy sauce, and pepper until blended; set aside.
In a large skillet over medium-high heat, heat 1 tsp oil. Cook broccoli, green beans and white parts of green onion until tender, about 2 minutes. Transfer to a plate.
Return skillet to high heat and add the remaining 1 tablespoon of oil. When the oil is almost smoking, add pork.
Cook pork until crispy and no longer pink, about 5 minutes.
Reduce heat to medium heat, then return vegetables and add half the sauce to the pan.
Stir quickly to coat pork and vegetables in glaze. (Watch carefully- sauce can burn due to the sugar) Add remaining half of the sauce until you reach your desired sauciness.
Garnish with green onions. Enjoy.
This recipe is a wonderful template to play around with. Try adding other vegetables you like, such as bell peppers, asparagus, snap peas, carrots or mushrooms, or try adjust the heat-level of the sauce by adding in your favorite hot sauce or chilies.
In a large bowl, whisk the first 10 ingredients together. Then dip each slice of bread into the egg mixture. Arrange slices in the prepared dish. Pour the remains of the egg mixture on top. Cover and refrigerate overnight.
Remove from fridge 30 minutes prior to baking it. Preheat oven to 350F. In a small bowl combine the first eight topping ingredients. Spread on top of French Toast.
Bake, uncovered, for 40-45 minutes. Let stand 10 minutes before serving. Drizzle with syrup.