Foolproof Rib Roast

Foolproof Rib Roast - "I was looking for an easy way to make our Christmas Rib Roast. It turned out PERFECT. Rib Roast can be expensive, so this is a total splurge or special occasion dish. Enjoy."

Ingredients

1 (5 pound) standing beef rib roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder

Directions

Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.

Benihana Ginger Salad Dressing

Benihana Ginger Salad Dressing - As far as salad dressings go, this is one of the most requested, and tasty. At the Benihana chain of hibachi grill restaurants, you are served a side salad before your meal that is doused with this tangy, slightly sweet, fresh ginger dressing. This Top Secret Recipes version of that dressing is a real cinch to make, once you've got the ingredients. Just dump everything into a blender, whiz it, and you're set. Although this recipe is inspired by the many variations of the clone recipe that are floating around.


1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper


1. Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.
Makes 1 3/4 cups.

Baked French Onion Soup

Baked French Onion Soup - Don't even try to find this one on the menu at Applebee's, because it isn't there; though it's the most popular soup served each day at this huge restaurant chain. This is the first of several bigtime soup clones we'll unveil here in the next few weeks to help get you through the cold winter months. And they're all a cinch to make. Just be sure you have some oven-safe soup bowls for this one, since we'll have to broil it a bit before serving. Under the gooey melted provolone of the original version you get from Applebee's is a unique round crouton that's made from bread similar to a hamburger bun. So that's exactly what we'll use in our clone. 

3 tablespoons vegetable oil

6 medium white onions, sliced

8 cups beef broth (Swanson is best)

1 cup water

2 1/2 teaspoons salt

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

5 plain hamburger buns

10 slices provolone cheese

10 teaspoons shredded parmesan cheese

1. Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat. Add the sliced 

    onions and sauté for 20 minutes until the onions begin to soften and start to become translucent. 

    You don't want them to brown.2

2. Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture 

     to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes.

3. To make the croutons cut off the top half of each top of the hamburger bun so that the bread is 

    the same thickness as the bottom half of each bun. Throw the tops away. Now you should have 10 

    round pieces of bread - - 5 bottom buns, and 5 top buns with the tops cut off. Preheat oven to 325 

    degrees. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or 

    until each piece is golden brown and crispy. Set these croutons aside until you need them.

4. When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the 

    soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of 

    shredded parmesan cheese over the provolone.

5. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the 

    cheese is melted and starting to brown (you may need to broil longer if you are making more 

    than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over 

    the top of the soup and serve. Repeat process to pre pare remaining servings. 

    Makes 10 servings

VEAL Scaloppini with Lemon SAUCE

VEAL Scaloppini with  Lemon SAUCE - "A lemon-flavored cream sauce perfectly compliments thin cutlets of golden fried veal. I like serving portobello ravioli with this dish." The iSi Thermo Whip is thermal and will keep warm for up to 3 hours (DO NOT place in a warm water bath.) Serve with any type of veal.

Ingredients

* 8 (2 ounce) pieces veal scaloppini
* 1 egg, beaten
* 1 1/2 cups Italian bread crumbs
* 1/4 cup olive oil
* 1/4 cup fresh lemon juice
* 1/4 cup white wine
* 1 tablespoon cornstarch
* 1 (15 ounce) can chicken broth
* 1/4 teaspoon garlic pepper
* 1/4 teaspoon lemon pepper
* 1 cup heavy cream

Directions:

      1. Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside. 

      2. Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden   brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.

     3. Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve  the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.

Creamy Chicken Asparagus Casserole

Creamy Chicken Asparagus Casserole - An easy chicken and asparagus casserole with cream of chicken soup and cheese. You can greet guests with a taste of springtime when this chicken and asparagus casserole is on the menu. It bakes in just half an hour. People savor the rich cheesy sauce, and it freezes well, too.

Ingredients:
4 skinless, boneless chicken breasts
1 lb fresh asparagus
1 can cream of celery soup, undiluted
1 (soup can) mayo
1 1/2 tsp curry (more or less depending on
your taste)
1 cup shredded cheddar cheese
salt and pepper to taste

Directions: Preheat oven to 350. Spray 2.5 qt. cassserole dish with pam. Place asparagus on bottom, followed by chicken breasts. mix soup, mayo and curry along with salt and pepper, pour over chicken and asparagus. Cover with foil and bake for 45-60 minutes, or until chicken juices run clear. remove and add shredded cheddar over top of dish, letting cheese melt and chicken to rest and serve.