Looking for a "clone recipe" for Hidden Valley Ranch Dressing Mix? This is the one!!!  Mix up this DRY powder mix and store it in an airtight jar for up to six months!!  What a great thing to have on hand over the holidays!!!

HIDDEN VALLEY RANCH CLONE

3/4 CUP BUTTERMILK POWDER (see note below)

2 TABLESPOONS DRY PARSLEY

1 TEASPOON DRY DILL

1 TABLESPOON ONION POWDER (not onion salt)

2 TEASPOONS DRY ONION FLAKES

1 1/2 TEASPOONS GARLIC POWDER (not garlic salt)

1 TEASPOON KOSHER SALT

1/2 TEASPOON COARSE BLACK PEPPER

2 TEASPOONS DRY CHIVES

1/4 TEASPOON DRY THYME

Don't "freak out" about all of the onion in this recipe...you will NOT taste it.

Put all of the above ingredients into your food processor and give it a couple of 10 second pulses, then it's ready to use. This DRY mix lasts 6 months in an airtight jar, just give it a hard shake before you spoon it out.

I like Hoosier Hill Farm Buttermilk Powder

from Amazon.com, but any Buttermilk Powder will work. 

You will find it on the baking aisle

or near the powdered milk section.

For 1 batch of salad dressing, whisk the following together:

3 Tablespoons of the DRY MIX 
1/2 cup of mayonnaise

1/2 cup sour cream

3/4 cup of milk

Make sure you chill this mixture in the fridge overnight. If you  taste it right after you whisk it all together, you are NOT going to be happy with it..........but SOMETHING MAGICAL HAPPENS to it overnight........ it really THICKENS UP and tastes just like commercial ranch dressing.......trust me!! 😉

NOTE: BUTTERMILK POWDER lasts almost indefinitely in the fridge if you keep the lid tightened down. It's great for baking too!!

 

3 TABLESPOONS DRY MIX EQUALS 1 PKT. 

RANCH MIX IN ANY GIVEN RECIPE

ENJOY !!!

0

December 06, 2020

Croutons are a big part of any good salad, but I tend to shy away from commercial ones for a couple of reasons. First, they are expensive and secondly they can be teeth breaking-ly hard (is that a  real word?).

This is a very simple crouton recipe that has a wonderful flavor and is a good use of that day old French bread in your kitchen. After the cubes are baked, just store them in an airtight container and they will stay crunchy for 2-3 days or you can put them in the freezer for longer storage.

Start off with a half a loaf of day old french bread. The amount of bread isn't really critical...just use what you have.

Mix:
4 tablespoons olive oil (see note below)
1/2 cup grated Parmesan cheese (I use the cheap kind w/ green cap)
1/4 teaspoon garlic salt (more if you like a stronger flavor)
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1 teaspoon dry parsley flakes (not necessary, but pretty)

Cube the bread (or tear it up) into 3/4" pieces and spread them out on a cookie sheet.

Combine the olive oil, Parmesan, garlic salt and pepper (save parsley flakes for later in the recipe)and mix well. Dot the cheese mixture all over the bread cubes and toss very gently to distribute.

Spread seasoned bread cubes out on a cookie sheet so they aren't touching each other and bake in pre-heated 400° oven for 5 minutes. Depending on how small you make the bread cubes...5 minutes MAY be long enough to get a toasted crouton. If they aren't toasted enough, toss again and bake for another 5 minutes. Depending on how crunchy you like your croutons. Keep an eye on them, so they don't get too dark.

When they are done, sprinkle with the dried parsley flakes and toss.
Cool completely, then store in airtight container.

NOTE: Recipe calls for olive oil, but if I am going to eat them right away, I like to use melted butter (excellent flavor).

NOTE: Depending on what I intend to serve these croutons with, I sometimes add a pinch of cayenne to the cheese mixture.

ENJOY !!!

0

March 05, 2018

This quick and easy coleslaw recipe is light, refreshing and slightly sweet from the pineapple.  It is the PERFECT accompaniment to ANY and ALL grilled meats.  This one is a winner!!

1 small head of green cabbage (or half of a large one)
2  carrots
1   8 ounce can of crushed pineapple (drained and squeezed dry)

1/2  cup mayonnaise
1/4  cup sugar
1/2  cup milk
2  teaspoons white vinegar
pepper to taste  (I use about 1/4 teaspoon)
healthy pinch of cayenne pepper

Peel the carrots and cut them into medium size chunks. Pulse them in the food processor a few times. I do this "do ahead' step so that the carrots and cabbage end up about the same shred size.  You can also just shred the carrots if you want.

Without removing the carrots from the food processor,  add the cubed cabbage and pulse the two vegetables until you get nice small pieces (but not super fine).  Put the cabbage-carrot mixture into a large bowl, add the super-drained pineapple and stir to mix well.

In a separate bowl, whisk together the mayonnaise, sugar, milk, vinegar, pinch of cayenne pepper and the black pepper. Whisk until smooth.

If you are going to serve the coleslaw right away, pour the dressing over the vegetable-pineapple and stir well then chill (covered). 

If you are going to serve the coleslaw later (like the next day, or even several hours later), chill the vegetable-pineapple separately from the dressing.  Just before you want to serve, pour the dressing over the salad and mix well.

NOTE: Since we are "empty nesters" and large salads like this often go to waste, I've started to make up the full recipe, but I don't mix the dressing into the salad until dinner time. That way, I can make just two to three servings at a time, with no waste!!

 

ENJOY !!!

0

May 15, 2016