Prep 15 m Cook 15 m Ready In 30 m Combine pork sausage and spicy pork sausage together in a bowl using your hands. Form mixture into meatballs, about 1 tablespoon each. Fry meatballs in a skillet over medium heat until browned and completely cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Transfer meatballs to a large bowl and add 1/2 of the orange juice concentrate; gently toss to coat, adding more if needed to completely coat. Put meatballs in a slow cooker and add the remaining orange juice concentrate; turn on Low setting to keep warm before serving

Prep 15 m Cook 15 m Ready In 30 m Melt butter in a large skillet over medium heat. Add onions, mushrooms, green peppers, and pinch of salt. Saute until vegetables begin to soften, 2 to 3 minutes; add minced garlic and cook another minute. Push vegetables to one side of skillet. Add the sliced meat to the open area and saute until no longer pink, 2 to 3 minutes. In a separate saucepan, heat Ragu(R) Old World Style(R) Traditional Sauce, Italian seasoning, and crushed red pepper over medium heat. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Slice rolls lengthwise and place, opened, on a baking sheet. Toast for 30 seconds under a broiler on low heat, watching them carefully so they don't burn; remove from oven. Rub toasted sides of rolls with cut side of whole garlic clove; brush lightly with olive oil. Fold cheese slices into meat and onion/pepper mix and stir until cheese begins to melt; distribute among the toasted roll bottoms. Top with a generous spoonful of Ragu(R) sauce; save the rest for dipping if desired. Sprinkle with fresh basil. Serve immediately."

Prep 10 m Cook 24 m Ready In 34 m Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble into bits. Keep skillet warm. Whisk eggs, milk, and salt together in a bowl. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are set, about 5 minutes. Transfer to a bowl. Heat oil in same skillet over medium-high heat. Add frozen potatoes, garlic salt, and pepper. Fry until browned on the bottom, 4 to 5 minutes. Flip and cook until other side is browned, 4 to 5 minutes more. Let cool. Cut 10 squares of aluminum foil slightly larger than the tortillas. Lay 1 tortilla on each square; evenly distribute Cheddar cheese on top. Add eggs, bacon, salsa, and potatoes to each tortilla, in that order. Tightly roll the burritos, tucking tops and bottoms in first. Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat. Reheat by removing the aluminum foil, placing the burrito on a microwave-safe plate, and topping it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 2 minutes

Prep 15 m Cook 30 m Ready In 45 m Season pork chops generously with salt and black pepper; dust lightly with flour. Heat a large skillet over medium-high heat and add olive oil to the hot skillet. Brown pork chops in the hot oil, about 5 minutes per side. Reduce heat to medium and scatter shallot around chops. Continue to cook meat, flipping once, until chops are fork-tender, 10 to 15 minutes. Stir occasionally to prevent shallots from burning. Remove chops and keep warm. Raise heat to medium-high. Pour tangerine juice and Marsala wine into skillet; bring to a boil. Cook until juice and wine reduce to a glaze, 3 to 5 minutes. Return pork chops to skillet and sprinkle with orange zest; add butter to skillet. Flip chops in glaze until coated

Prep 10 m Cook 15 m Ready In 25 m Mix together the flour, garlic powder, salt and pepper in a shallow bowl. Place beaten egg in another bowl. Mix together panko bread crumbs and Parmesan cheese in a third shallow bowl. Dredge each piece of chicken in the flour, coating both sides; shake off the extra. Dip chicken in beaten egg, and then press into the breadcrumbs, making sure to coat well on both sides. Set on a plate. Heat olive oil in large skillet over medium-high heat. Pan fry chicken until no longer pink in the center and the juices run clear, about 4 minutes per side. Place chicken on slices of bread. Spread about 1/4 cup of Ragu(R) Old World Style(R) Traditional Sauce over each piece of chicken. Top with a slice of cheese and a tablespoon of Parmesan cheese. Top with the remaining slices of bread. Heat in a panini press or in a large skillet until the cheese is melted. Heat remaining sauce for dipping

Prep 30 m Cook 10 m Ready In 2 h 40 m Mix soy sauce, green onion, hoisin sauce, vegetable oil, white wine, cornstarch, sugar, ginger, garlic, five-spice powder, salt, and black pepper in a large bowl. Stir chicken cubes into the sauce to coat; marinate in refrigerator for 2 hours. Place 1 to 2 chicken cubes onto a square of aluminum foil and fold the foil diagonally to make a triangle. Fold the edges over tightly several times, about 1/4 inch per fold, squeezing as much air as possible out of the packet. Repeat with remaining ingredients and foil. Pour 1 cup peanut oil, or as needed, into a heavy skillet (such as a cast-iron pan) to a depth of 1/2 inch; heat over medium heat until oil is shimmering. Gently lay the chicken packets, working in batches if necessary, into the hot oil and cook until chicken is no longer pink and the juices run clear (open a test packet to be sure), about 5 minutes per side. Drain packets on paper towels. Serve chicken in foil wrappers and let diners unwrap their own