Notes from our test kitchens; plan ahead the tenderloins must be marinaded for at least 4 hours or up to 24 hours, this may also be made using a pork tenderloin roast and increasing cooking time, for easy clean up line your pan with foil as the sugar drippings fall to the bottom and harden on the pan, lining your pan and greasing the foil will make clean up effortless

Servings 4-6

Ingredients:

2 pork tenderloins

4 tablespoons olive oil, divided (can use more)

2 teaspoons garlic powder

1 teaspoon fresh ground black pepper

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon cinnamon

2 teaspoons salt (to be rubbed on just before cooking)

GLAZE:

1 cup brown sugar

2 tablespoons minced garlic

1 teaspoon Tabasco sauce (or to taste)

Instructions:

In a small bowl combine the garlic powder, 1 teaspoon black pepper, cumin, chili powder and cinnamon.

Rub olive oil all over each tenderloin (use about 2 tablespoons or more).

Using clean hands coat each tenderloin with the spice mixture; cover and refrigerate for 4 hours.

Set oven to 350 degrees F (set oven rack to center position).

Line a 13 x 9-inch baking pan with foil then generously spray the foil with cooking spray (if your skillet is  oven proof then you may just bake the pork in the skillet if desired).

Heat 2 tablespoons olive oil in a skillet over medium-high heat; season the pork with salt using 1 teaspoon for each tenderloin, add to the skillet and brown on all sides.

Transfer to baking dish.

For the glaze; in a bowl stir together brown sugar, minced garlic and tabasco sauce; using hands pat onto the top of each tenderloin.

Roast in a preheated 350 degree F oven until internal temperature is 140 degrees (the temperature will continue to rise to 155 degrees F after removing from the oven and standing for 10 minutes, cooking time should be 20-22 minutes you do not want to over cook the meat).

Allow meat to rest for 10 minutes then slice.

Since I make this for my barbecue parties the amounts listed is enough for 18-20 people you may certainly reduce by half, adjust the cayenne pepper to taste, I usually make it quite spicy, feel free to adjust the bacon and garlic amount also, this may also be made in a crockpot

I use my barbecue sauce to make this Sweet Baby Rays is also good to use or use your favorite

servings 12-15

Ingredients;

8 slices thick bacon

1 pound lean ground beef

1 large onion, chopped (or use 2 small)

8 large garlic cloves, finely chopped (can use more or less)

1/8 teaspoon cayenne pepper (or adjust to suit heat level

1 (31-ounce) can pork and beans, drained

1 (31-ounce) can pork and beans with liquid (that will be one can drained and one with juice)

2 (15-ounce) cans red kidney beans, drained

1 (15-ounce) can lima beans, drained

1-1/2 cups barbecue sauce

1/3 – 1/2 cup brown sugar, packed (or adjust to taste)

2 tablespoons cider vinegar

1 teaspoon liquid smoke seasoning

1-1/2 teaspoons seasoned salt (or to taste)

1 teaspoon fresh ground black pepper (or to taste)

Instructions:

Preheat oven to 350 degrees F.

In a Dutch oven cook the bacon until fairly crisp; remove to a bowl, cool and coarsely chop.

Add in the ground beef, onion, garlic and cayenne pepper; cook stirring over medium-high heat until beef is no longer pink; drain fat.

Continue cook the beef until lightly browned (this may take about 10-12 minutes).

Return the bacon back to the pot along with drained pork and beans, pork and beans with juice, kidney beans and lima beans.

Stir in the barbecue sauce, brown sugar, vinegar and liquid smoke seasoning.

Season with seasoned salt and black pepper (at this point you may add in more brown sugar and cayenne pepper to suit taste).

Cover and cook for 1 hour.

This gives wonderful flavor to beef or pork and also will tenderize the most toughest cuts

The amounts listed are enough for up to 2 pounds of meat, you may double or triple amounts which is what I most always do but increase the garlic amount only slightly or keeping the amount the same, remember to leave your meat out to almost room temperature before cooking, this will relax the meat fibers to create a more tender cut of meat

Do not substitute any other ingredient for the honey except for maple syrup, you will not have the same results, marinade time is 8 hours but the longer you marinade the more tender your meat will be

Yield is enough for up to 2 pounds of meat

INGREDIENTS:

1/3 cup low-sodium soy sauce  (can use regular soy sauce)

1/4 cup red wine vinegar

3/4 cup oil (vegetable or Canola, can use olive oil)

4 large cloves garlic, minced

1 teaspoon fresh ground black pepper

1/2 teaspoon ginger powder (may be increased to 1 teaspoon)

1/4 cup liquid honey (can use same amount of maple syrup, honey is better to use do not substitute the honey or maple syrup with anything else)

3 tablespoons worcestershire sauce

3 green onions, chopped (optional)

INSTRUCTIONS:————————————————

In a large bowl combine/whisk all ingredients until well combined.

Pierce the meat deeply all over with a fork.

Pour the marinade over and turn meat to coat well in the marinade.

Refrigerate 8 hours or up to 2 days (the longer the meat is in the marinade the better it will be).

Remove the meat and discard marinade.

All the meat to almost come down to room temperature before cooking.

This makes a great brunch!

Notes from our test kitchen; make certain that you paper towel dry the hash browns as much as possible before using, fresh sauteed sliced mushrooms may be replaced for the canned, chopped cooked bacon may be replaced for the ham, for a quicker that place the hash browns in the microwave

Servings 6-8

Ingredients:

CRUST:

3 cups shredded hash browns, thawed

1/2 teaspoon freshly ground black pepper

1/2 teaspoon seasoned salt (or to taste)

1 teaspoon garlic powder

1/4 cup melted butter

TOPPING:

3 large or extra-large eggs

2 tablespoons milk or light cream

1 cup chopped cooked ham (can use chopped cooked bacon)

2 green onions, chopped

2 cups shredded cheddar cheese, divided (can use more)

1/2 (10-ounce) can sliced mushrooms, drained (hand-squeeze out excess moisture)

seasoned salt or white salt and fresh ground black pepper

Instructions:

Preheat oven to 425 degrees F (oven rack set to lowest position).

Grease a 9-inch pie plate (or can use a 9-inch square baking dish).

Place the thawed hash browns on a flat surface and remove as much moisture as possible by patting dry with paper towels;  transfer to a bowl

Season the  hash browns with black pepper, salt and garlic powder; add in melted butter and toss to combine.

Transfer to pie plate then using hands press into the bottom and up the sides of the pie plate to form a crust.

Bake for 22-25 minutes or until golden and starting to crisp.

After the crust is baked lower oven temperature down to 350 degrees F.

Meanwhile in a bowl whisk eggs with milk, then add in ham, green onion and 1 cup shredded cheddar cheese.

Season with salt and pepper then immediately pour into hot partially baked crust.

Bake for about 30 minutes or until puffed,  lightly browned on the top and set.

Sprinkle with 1 cup shredded cheddar cheese and allow to melt.

These make a great appetizer served with sweet and sour sauce or served for main meal, do not omit or add in any ingredients it will alter the flavor, no breadcrumbs,  eggs or extra salt needed, there is a 6 hour chilling time needed.

Yield 30

Ingredients:

1 pound ground pork

2 small green onions, finely chopped

3/4 teaspoon ginger powder

2 tablespoons low-sodium soy sauce

2 teaspoons low-sodium soy sauce

2 teaspoons rice vinegar

1/2 teaspoon sesame oil

3-4 large garlic cloves, minced

1/2 teaspoon fresh ground black pepper

1-1/2 teaspoons cornstarch

pinch cayenne pepper (optional)

Instructions:

In a bowl using clean hands mix all ingredients together until well combined.

Cover and refrigerate for at least 6 hours or up to 24 hours.

Shape into about 1 or 1-1/2 inch balls.

Place onto a greased baking sheet.

Bake in a preheated 350 degree F oven for 22-25 minutes.

This is a wonderful flavored ham, for the best flavor you must baste, baste baste!

Servings 10

Ingredients:

1 fully cooked ham (5-6 pounds)

1/2 cup apricot preserves

2-4 teaspoons Dijon mustard

1/2 cup brown sugar, packed

pinch ground cloves (optional)

unsweetened orange and water to cover the bottom of the pan (can use all orange juice)

Instructions:

Score the surface of the ham with shallow diamond shape cuts.

In a bowl combine the apricot preserves, Dijon mustard and cloves, if using (start with 2 teaspoons Dijon mustard and add in more to taste) using a pastry brush spread all over the ham.

Using you hands  pat the brown sugar all over the apricot mixture.

Place the ham onto a rack in a medium roasting pan.

Fill the bottom of  the pan with orange juice and water up to about 1-inch up the pan (using the same amount of each water and juice).

Tent the ham loosely with foil.

Bake at 325 degrees F for 20 minutes per pound or until a meat thermometor reads 140 degrees F basting very frequently.

You will also find this recipe on Recipezazz.com