/ Beef and Veal / Beef Rib

BBQ Chicken Pizza

Sorce Critter Hart
Ingridients BBQ Chicken Pieces
10 oz. boneless/skinless chicken breasts, cut into 3/4 inch cubes
1 Tbs. olive oil
2 Tbs. favorite BBQ sauce

For the Pizza:
1 recipe Thin Crust Dough
Cornmeal, semolina, or flour for handling
1/2 cup favorite BBQ sauce (a spicy−sweet sauce works best)
2 Tbs. shredded smoked Gouda cheese
2 cups shredded mozzarella cheese
1/4 small red onion, sliced into 1/8−inch pieces
2 Tbs. chopped fresh chopped fresh cilantro|To make BBQ Chicken:
In a large frying pan, cook the chicken in olive oil over
medium−high heat until just cooked, 5 to 6 minutes. Do not overcook.
Set aside in the refrigerator until chilled through. Once chilled, coat
the chicken with 2 Tbs. BBQ sauce; set aside in the refrigerator.

To make the pizza:
Place the pizza stone in the center of the oven and preheat to 500
degrees F. for one hour before cooking pizzas.
Use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of
the prepared dough within the rim. Sprinkle 1 Tbs. smoked Gouda cheese
over the sauce. Cover with 3/4 cup shredded mozzarella.
Distribute half the chicken pieces evenly over the cheese (approximately
18 pieces). Place approximately 18 to 20 pieces of red onion over the
surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.
Transfer the pizza to the oven; bake until the crust is crisp and golden
and the cheese at the center is bubbly, 8 to 10 minutes. When the pizza
is cooked, carefully remove it from the oven; sprinkle 1 Tbs. cilantro
over the hot surface. Slice and serve.

Philly Cheesesteak Pizza

Sorce Din
Ingridients 1 Medium Onion, sliced
1 Medium Green pepper, sliced
8 oz. Mushrooms, sliced
8 oz. Roast beef, shaved
3 tbls. Worchestershire sauce
1/4 teas. Black pepper
1 Batch Sicilian Thick Crust Dough
3 tbls. Olive oil
1 teas. Crushed garlic
4 cups provolone cheese
1/4 cups Parmesan cheese, grated|Saute vegetables in 1 tb. olive oil until limp; add roast beef.
Cook for three more minutes. Add Worchestershire sauce and pepper;
stir and remove from heat. Set aside. Brush prepared dough with
3 tb. olive oil and spread crushed garlic over entire surface of dough.
Top with a light layer of shredded cheese, then meat/vegetable mixture,
distributing evenly. Top with remaining shredded cheese, then Parmesan.
Bake in prehated 500F oven until cheese is melted and bubbly.
Let sit 5 minutes before cutting and serving.

Chili's Grilled Caribbean Chicken Salad

Sorce florimont
Ingridients 4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained
tortilla chips

PICO DE GALLO:
2 medium tomatoes, diced
1/2 cup diced spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de−ribbed
2 tsps. finely minced fresh cilantro
pinch of salt
Combine all ingredients in a small bowl. Cover and chill.

HONEY LIME DRESSING:
1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1−1/2 Tbsps. sugar
1 Tbsp. sesame oil
1−1/2 Tbsp. apple cider vinegar
1−1/2 tsps. lime juice
Blend all the ingredients in a small bowl with an electric mixer,
Cover and chill.|Marinate the chicken in the teriyaki for at least two hours. Use a
resealable plastic bag. Put in fridge. Preheat outdoor or indoor
grill. Grill the chicken for 4−5 mins. per side or until done. Toss
the lettuces and cabbage together and divide into 2 large serving
size salad bowls. Divide the pico de gallo and pour in equal portions
over the two bowls of greens. Divide the pineapple and sprinkle on
salads. Break tortilla chips into large chunks and sprinkle on salads.
Slice the grilled chicken into thin strips and divide among bowls.
Pour the dressing into two small bowls and serve with the salads.

Broiled Veal and Onions

Sorce benard
Ingridients 4 veal rib or loin chops -- about 3/4 inch thick
1 tablespoon Dijon mustard
1 teaspoon mustard seed
1/4 teaspoon salt
1/2 teaspoon pepper
2 large yellow onions (about 3 inches in diameter) -- cut into halves
4 teaspoons reduced-fat margarine -- softened
2 tablespoons packed brown sugar

|Set oven control to broil. Brush both sides of veal chops lightly with
mustard; sprinkle with mustard seed, salt and 1/4 teaspoon of the pepper.
Place veal and onions, cut sides down, on rack in broiler pan. Broil with
tops of veal about 3 inches from heat about 6 minutes or until veal is
brown; turn veal and onions.

Spread 1 teaspoon margarine over each onion half; sprinkle with brown
sugar and remaining 1/4 teaspoon pepper. Broil about 6 minutes longer or
until veal is brown and onions are tender.

Garlic Rolls and Knots

Sorce cyberxtreme org
Ingridients 1 batch of NY Style Dough
Garlic Mixture:
1/2 lb. butter
1 tablespoon granulated garlic
2 tablespoons Italian Parsley, finely chopped
Romano Cheese|For Garlic Rolls:
Stretch and shape dough evenly into an 18" circle.
Distribute 1 tablespoon oregano over dough surface.
Using a pizza cutter, cut dough into 16 equal pieces by
cutting it as if you were cutting a pizza. Starting with
the outer edge, roll each dough piece towards the middle.
Place on a lightly oiled baking sheet. Cover with plastic
and allow to proof for 1 hour. Cook in a preheated 500F
oven until browned. Remove and brush with garlic mixture.
Sprinkle desired amount of Romano cheese over all.

For Garlic Knots:
Stretch and shape dough into a 16" square.
Distribute 1 tablespoon oregano over dough surface.
Using a pizza cutter, cut dough into 1/2" X 4" strips (they
can actually be any size you want). Tie in a knot.
Place on a lightly oiled baking sheet. Cover with plastic
and allow to proof for 1 hour. Cook in a preheated 500F
oven until browned. Remove and brush with garlic mixture.
Sprinkle desired amount of Romano cheese over all.

Hardee's Cinnamon Raisin Biscuits

Sorce cvn
Ingridients 1 oz. Bran Flakes cereal
1 tbsp. cinnamon
2 tbsp. brown sugar, packed
2 tbsp. butter, melted
2 1/2 cups Bisquick
2 tbsp. sugar
1/2 cup raisins
1/3 cup buttermilk
1/2 cup tonic water
1/2 tsp. vanilla|Place cereal into blender. Add cinnamon and brown sugar and blend
for about 3 seconds or until crumbled, but not powdered. Empty into
small bowl. Stir in melted butter with fork until mixture is completely
softened. Set aside. For biscuit dough, use a 2−quart mixing bowl.
Stir Bisquick together with sugar and raisins. Put buttermilk, tonic,
and vanilla into measuring cup without stirring and pour into Bisquick
mixture. Use a fork to mix until all of the liquid is absorbed. Knead
in the bowl with hands, dipping into additional Bisquick, to make dough
smooth and no longer stick. Break dough up into 4 or 5 portions in the
bowl. Sprinkle the flake mixture over the dough and then work it into
it with your hands until most of it is evenly distributed throughout.
Marbleize the dough more than just mix the flake mixture in. Divide
into 12 equal parts and shape each into 1/2−inch thick patty, arranging
together in 2 Pam−sprayed 8−inch round cake pans. Bake at 400F for 20−25
minutes or until evenly golden. Remove and top with icing.

Icing:
With an electric mixer beat on high speed, 2 Tbls. melted butter,
1 teas. vanilla, 2 Tbls. sour cream, and 1 1/2 cups powdered sugar
until smooth. Place one tablespoon icing on each hot biscuit.
Allow to melt slightly and then swirl to cover top surface.

Holiday Beef Roast

Sorce seanos
Ingridients 1 beef prime rib roast (5 lb) 2-3 ribs
1 tablespoon black pepper
1 cup Kraft Zesty Italian Dressing
1 1/2 cups Kraft Mayo Real Mayonnaise, divided
1/4 cup Kraft Prepared Horseradish
1/4 cup Kraft Honey-Mustard Dressing
1/2 teaspoon dried thyme leaves|Place meat in large glass dish; sprinkle evenly with pepper. Pour Italian dressing over meat; cover and marinate in refrigerator at least 1 hr.

Preheat oven to 325 degrees. Remove meat from marinade; discard marinade. Place meat, fat side up, in shallow roasting pan. bake 2 to 2 1/2 hr or until meat thermometer inserted into thickest part of meat registers 130 to 135 degrees for medium-rare doneness. Remove from oven. Cover and let stand 20 min before carving.

Meanwhile, mix 1 cup of the mayo and horseradish in small serving bowl. In another small serving bowl, mix remaining 1/2 cup mayo, honey mustard dressing and thyme. Serve sauces with meat. Makes 15 servings, 4 oz meat and 2 tablespoons sauce each.

Big Soft Chocolate Chip Cookies

Sorce forp
Ingridients 1 1/2 Sticks Unsalted Butter
2 c + 2 Tbl. Unsifted, Bleached,
-All Purpose Flour
1/2 ts Baking Soda
1/2 ts Salt
1 c Light or Dark Brown Sugar
1/2 c Granulated Sugar
1 lg Egg + 1 Yolk
2 ts Pure Vanilla Extract
1 1/2 c Chocolate Chips|Place a rack in the middle of the oven. Preheat oven to 325 F.
Temperature is critical so use an oven thermometer to verify the
correct oven temperature and adjust as necessary. Melt the butter in
a small saucepan and set aside to cool until itâ€™s lukewarm. In a
large bowl, whisk the flour, baking soda, and salt. Do not sift.
Place both sugars in a medium mixing bowl. Pour melted butter into
sugar and mix until completely blended. Add egg, yolk, and vanilla
extract. Mix until blended. Add flour mixture and mix until blended.
Add chocolate chips. Mix just until chips are evenly distributed.

Line 11 x 17 cookie sheets with parchment paper. Donâ€™t use waxed
paper. Itâ€™s too flammable.

Baking Instructions: Using a scant 1/4 cup of cookie dough, roll a
ball in the palms of your hands. Grab the ball with the fingertips of
both hands and pull the dough into two pieces resembling half moons.
Rotate the halves so the two jagged/flat sides point toward the
ceiling and push the two halves together. Youâ€™ll now have a cookie
with a jagged top surface (they look like little tree stumps). (I
didn't do this for all of them and they were fine) Place the cookies
(about 6 per sheet) onto the cookie sheets. Put cookies in oven and
bake for 15 minutes.

Start checking for doneness after about 13 minutes and every two
minutes thereafter. They are done when they are turning light golden
brown and the edges are starting to get dry and firm while the
centers are still soft. Cool cookies completely on their cookie
sheets.

The twin secrets to these "mall style" cookies are the melted butter
and the extra egg yolk.

Serving Suggestions Serve warm or allow to cool completely. Store
completely cooled cookies in airtight containers, separating layers of
cookies with waxed paper. The dough will keep refrigerated for 2 days
and frozen for about 30 days. Be sure to wrap it closely with plastic
wrap and place it in an airtight container. Thaw frozen dough
overnight in the refrigerator. Baked cookies will keep in the freezer
for a few weeks. Wrap individually in plastic wrap. Thaw 15 minutes
at room temperature for a quick cookie fix.

NOTES: 1) The dark brown sugar makes darker colored cookies. The light
brown or golden brown sugar makes lighter colored cookies. I prefer
the dark ones because of the little extra flavor the molasses adds.
2) For a nice variation, use light brown sugar instead of dark,
substitute white chocolate chips, and add 2 or 3 tsp. grated orange
peel (from one large orange), to the batter. These are called White
Chip, Orange Dream Cookies.

Applebee's Baby Back Ribs

Sorce bgig
Ingridients 3 racks (about 1 lb. each) pork baby back ribs, each cut in half
Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinager
3 tablespoons dark brown sugar
3 tablespoons worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt|1. Put ribs in a large pot with enough water to cover them. Bring water to a
boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
2. Mix all sauce ingrediants together in a medium sauce pan and bring to a
boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or
until slightly thickened.
3.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat
side down, on broiler pan, brush with 1/2 the sauce and broil 4−5 inches
from heat source for 6 to 7 minutes. turn ribs over, brush with remaining
sauce and broil 6 to 7 minutes longer or until edges are slightly charred.

Half Moons

Sorce Robot Draik
Ingridients 3 3/4 cups flour
3/4 tsp. baking powder
2 tsp. baking soda
2 1/4 cups sugar
2 sticks margarine, cut in pieces
3/4 cup sifted unsweetened cocoa
1/4 tsp. salt
2 eggs
1 tsp. vanilla
1 1/2 cups milk

Fudge Icing:
3 1/2 ounces bittersweet chocolate
3 1/2 ounces semisweet chocolate
1 Tbls. butter
4 1/3 cups sifted confectioner's sugar
2 Tbls. corn syrup
1 tsp. vanilla
Pinch of salt

Buttercream Icing:
7 cups confectioner's sugar
2 sticks softened butter, cut in pieces
1/2 cup vegetable shortening
7 Tbls. milk
1 Tbls. vanilla
Pinch of salt|For the cookies: sift together first 3 ingredients and
set aside. Combine next 4 ingredients in large bowl and beat
at medium speed until fluffy. Add eggs and vanilla and continue
to beat. Add half the milk, then half the flour mixture, beating
well. Repeat with remaining milk and flour mixture. Spoon onto
parchment− lined baking sheets, making 3−inch rounds about 2
inches apart. Bake at 350 degrees until cookies are set − about
12 minutes. Allow to cool, then remove from parchment.
For fudge icing: melt both chocolates with butter in top of
double boiler over simmering water. Add remaining ingredients
along with 6 Tbls. of boiling water; mix to a smooth, stiff paste.
Thin icing with up to 8 more Tbls. of boiling water. Icing should fall from a spoon in thick ribbons. Keep icing warm in double
boiler over low heat.
For buttercream icing: with mixer on low, combine all ingredients
in large bowl; then beat at medium speed until light and fluffy.
Using a metal spatula, spread about 1 Tbls. of warm fudge icing
on half of the flat side of each cookie. Spread other half with
1 heaping Tbls. of buttercream icing.
Makes about 2 1/2 dozen cookies.