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Slow Cooker Hawaiian-Style Ribs
In a medium bowl, combine hoisin sauce, pineapple juice, ginger, and sesame oil.
Arrange the ribs in a slow cooker and pour half the sauce mixture over the ribs.
Cover and cook on low for 5–6 hours or on high for 3-1/2 to 4 hours, until the ribs are very tender.
Set the remaining sauce aside in the refrigerator. Approx. 30 minutes before ribs are cooked, remove sauce from the refrigerator and bring it to room temperature.
Arrange the ribs on plates or a platter and brush both sides with some of the remaining sauce.
Sprinkle with scallions and sesame seeds.
Serve with remainder of the sauce.
In a large bowl, toss ham, corn, chili powder, and cheese.
Heat a 10-inch nonstick skillet over medium-high heat.
Place one flour tortilla in skillet; layer with about 1/2 cup of ham mixture to within 1/2-inch of edge of tortilla, top with another tortilla.
Cook over medium-high heat until golden brown (approx. 4–5 minutes), turning after 2 minutes.
Remove quesadilla from skillet and keep warm.
Repeat with remaining tortillas and filling.
Cut quesadillas into wedges to serve.
In a large bowl, toss the lettuce with half the dressing.
Transfer the salad to plates or a platter and arrange the pork, tomatoes, cucumber, onion, feta, and olives on top.
Drizzle with remaining dressing and serve.
Place steaks on grill about 4 inches above medium-low heat.
Cook for approx. 8 minutes on each side.
In a small bowl, stir together remaining ingredients.
Brush steaks with sauce and continue cooking for an additional 5 minutes, turning and brushing with sauce.
Preheat oven to 400 degrees.
Line a muffin pan with 8 paper liners.
Mix the corn muffin mix, milk, and egg together until barely blended and lumpy.
Gently fold in the pepperoni, mozzarella, and tomatoes.
Scoop mixture into the prepared muffin pan, filling cups approx. 3/4 full. Bake for 15–20 minutes, until golden brown and firm to the touch.
Let cool slightly and serve at room temperature.
These can be made in advance and refrigerated in a self-sealing plastic bag to prevent dryness.
Reheat, wrapped loosely in a paper towel in the microwave until warm, approx. 20 seconds on high power.