Prep 40 m Cook 2 h 30 m Ready In 9 h 10 m Preheat oven to 300 degrees F (150 degrees C). Grease a large baking pan with sides. Place beef, lamb, flour, salt, oregano, dry mustard, 2 1/2 teaspoons garlic powder, black pepper, cayenne pepper, chile pepper, paprika, and Italian seasoning in a bowl; knead all ingredients together with your hands until mixture is like a paste, about 10 minutes. Roll the meat mixture into a large loaf shape, and place into the prepared pan. Bake in the preheated oven until no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven; place meat on a drip rack until completely cool to allow juices and fat to drain. Refrigerate meat for 6 hours or overnight. Stir evaporated milk, sugar, and 2 teaspoons garlic powder together in a small bowl; gradually stir in vinegar just until mixture thickens. Slice donair meat into strips about 1/8-inch to 1/4-inch thick. Fry meat strips in single-sandwich batches in a skillet over medium-high heat until meat begins to crisp at the edges; remove from pan. Quickly rub 1 pita round lightly with water; fry pita in same frying pan, turning once, just until warm, about 1 minute. Spread pita with about 1/2 tablespoons of sauce mixture, top with donair meat, and garnish with onion, tomato, and more sauce; repeat with remaining meat and pita

Prep 15 m Cook 30 m Ready In 45 m Beat eggs and milk together in a bowl. Heat 1 tablespoon oil in a skillet over medium heat; cook and stir egg mixture until scrambled and cooked through, about 5 minutes. Remove skillet from heat. Heat 1 tablespoon oil in a wok or large, deep skillet over medium heat; cook and stir chicken until almost cooked through, 5 to 10 minutes. Add bacon; cook and stir until bacon is browned and chicken is no longer pink in the center, 5 to 10 minutes more. Mix peas and carrots into chicken mixture; cook and stir until warmed, about 5 minutes. Add cauliflower, scrambled eggs, and soy sauce; cook and stir until cauliflower is tender, about 10 minutes more

Prep 15 m Cook 8 h 30 m Ready In 8 h 45 m Combine paprika, onion powder, garlic powder, oregano, thyme, and salt in a small bowl; season with black pepper. Blot pork chops dry with paper towels, then rub with paprika mixture. Heat about 2 tablespoons canola oil in a non-stick skillet over medium-high heat. Fry pork chops in batches until browned, about 5 minutes per side. Transfer browned pork chops to a slow cooker. Wipe skillet clean and heat remaining 1 1/2 teaspoon canola oil and butter over medium heat; cook and stir onions, 1/2 bottle beer, and a pinch of salt until onion is tender and slightly browned, about 10 minutes. Add liquid smoke. Spread onions over pork. Mix barbeque sauce, remaining beer, Worcestershire sauce, garlic, bourbon, and hot sauce in a bowl; pour over pork. Cook pork on Low until very tender, about 8 hours. Shred and divide pork over rolls to make sandwiches

Prep 20 m Cook 35 m Ready In 55 m Heat a large skillet over medium heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer browned turkey to a bowl. Heat olive oil in the same skillet over medium heat. Cook and stir leek and red bell pepper until leek is soft, about 5 minutes; add carrot and cook until carrot is softened, about 5 minutes more. Stir zucchini and crimini mushrooms with leek mixture; cook and stir until mushrooms are completely tender, about 10 minutes. Top vegetable mixture with kale and stir into mixture as it wilts; cook and stir another 5 minutes. Return browned turkey to the skillet, stir with vegetables and season with hot sauce, salt, and pepper; cook and stir until the turkey is reheated, 2 to 3 minutes

Prep 15 m Cook 1 h 10 m Ready In 1 h 25 m Place ground beef into a large skillet and cook, stirring often, until the beef is browned and crumbled, about 10 minutes. Stir in green onions after 5 minutes. Drain excess grease. Place ground beef mixture into a large soup pot over medium heat. Stir in black beans, corn and its liquid, chili seasoning mix, crushed tomatoes, and water; stir to combine. If chili seems too thick, mix in a little more water. Cover the chili and cook 1 hour; add processed cheese cubes, allow to melt, and stir into the chili until smooth just before serving

Prep 10 m Cook 10 m Ready In 20 m Place the ground beef into a skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off fat and stir sloppy joe sauce into the beef. Warm the nacho cheese dip in the microwave until liquid. Pile the tortilla chips onto a serving platter. Spoon the ground beef over them and pour the cheese sauce over the top. Serve immediately