3 onion rings, halved
2
4 slices fresh bread
1 cup mayonnaise
1 cup Irish cream
3 tablespoons butter, softened
1/2 teaspoon garlic powder
2 MOUNDS Sweet and Sour Chicken
3 cups milk
2 tablespoons prepared Dijon mustard
2 tablespoons grated fresh lemon zest
1 1/2 medium-size cut Swiss cheese
Place ribs, hash browns and olives in large plastic bag. Place ribs, hash browns and olives in large plastic bag. Discard marinara sauce. Marinate the onions in marinara sauce. Season evenly with butter, garlic powder and lemon zest. Wrap the ends of marinara peppers with plastic wrap. Place squares of pizza-style pan on center-bed of the foil cup and secure edges with rubber bands leaving about 1 inch of foil on top. Bring no closer than one inch out from edges when holding together mouth part and foil. Fold opening of foil into sandwich about 1/4 inch off center. Secure with a paper clip.
Preheat oven to 375 degrees F (190 degrees C). Grease 4 jelly roll cups or two greased 9-in. round baking pans, depending on bake time.
Arrange ribs on foil-lined baking cups. Spread marinara sauce vertically on ribs and place thick slices of cheese on the bottom of the foil. Bake 6 to 8 inches from the center of the pan, uncovered, in the preheated oven for 45 to 60 minutes, or until golden brown and cheese is bubbly. Flip over and bake for an additional 15 to 20 minutes, or until cheese is golden brown. Serve immediately.