RANCH WORLD RECIPES

Name: Classic Ranch Dressing
Total time: 15 min
Yield: 4 to 5 cups dressing
Cuisine: american
Ingredients: 1 1/2 teaspoons dried chives; 1 teaspoon dried parsley; 1 teaspoon dried dill; 1 tablespoon onion powder; 1 teaspoon garlic powder; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon mustard powder (optional); 2 tablespoons buttermilk powder (optional); 1/2 cup chilled sour cream or mayonnaise; 1/2 cup chilled buttermilk; Salt, to taste

CLASSIC RANCH DRESSING RECIPE - NYT COOKING

Classic Ranch Dressing Recipe - NYT Cooking image

The original dressing served in the 1950s at Hidden Valley Ranch, a guest ranch near Santa Barbara, Calif., was made mostly from dry herbs and aromatics. To recreate that taste, this recipe is made with garlic powder instead of garlic, dried parsley instead of fresh, and so on. It makes enough seasoning mix for about 4 cups dressing; you can mix it, store it, then add dairy as needed. If you don’t like the zip of mustard, try hot sauce or Worcestershire sauce instead — or simply omit for a milder taste. To make a thick dip instead of a pourable dressing, reduce the amount of buttermilk to 1/4 cup.

Provided by Julia Moskin

Total Time 15 minutes

Yield 4 to 5 cups dressing

Number Of Ingredients 12

Ingredients

1 1/2 teaspoons dried chives
1 teaspoon dried parsley
1 teaspoon dried dill
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon mustard powder (optional)
2 tablespoons buttermilk powder (optional)
1/2 cup chilled sour cream or mayonnaise
1/2 cup chilled buttermilk
Salt, to taste

Steps:

For the seasoning mix: In a bowl, whisk all the ingredients together. Taste and adjust the seasonings to your liking. Transfer to an airtight container and store in the refrigerator until ready to use; it will keep indefinitely.
To make 1 cup dressing: In a medium bowl, place 1 tablespoon seasoning mix. Add sour cream and buttermilk and whisk together until smooth. Taste and add salt if needed. Serve immediately or refrigerate, covered, up to 2 days (or up to 2 weeks if made with mayonnaise).

Nutrition Facts : @context http//schema.org, Calories 34, UnsaturatedFatContent 1 gram, CarbohydrateContent 2 grams, FatContent 3 grams, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 2 grams, SodiumContent 65 milligrams, SugarContent 1 gram

CHICKEN-BACON RANCH CASSEROLE RECIPE | SOUTHERN LI…

Chicken-Bacon Ranch Casserole Recipe | Southern Li… image

Three words that always guarantee a slam dunk at supper time? Chicken, bacon, and ranch. Throw them all in a casserole dish with hearty penne pasta and a creamy, cheesy sauce to bind it all together? Slam. Dunk. This family-friendly casserole recipe is the new addition to your weeknight lineup that you never knew you needed—and will happily earn you praises every time. It's equally great for when you need a crowd-pleasing make-and-take dish or when you want something that reheats well at home as leftovers. The best part about this chicken-bacon-ranch casserole dish is undoubtedly the short ingredient list and the super easy prep. It's a lot of stirring and pouring (not a lot of chopping or fussing!), which is right up our alley on any busy weeknight. The bacon adds a salty crunch to the incredibly rich, creamy casserole, while the penne pasta is the hearty, chewy component you'll keep dreaming about afterwards. One of our Test Kitchen Professionals put it best: "This is comfort food at its finest." You'll make this Chicken-Bacon Ranch Casserole recipe over and over again.

Provided by Julia Levy

Total Time 50 minutes

Yield Serves 6

Number Of Ingredients 12

Ingredients

8 ounces uncooked mini penne
4 bacon slices, chopped
1 tablespoon minced garlic (about 3 garlic cloves)
3/4 cup heavy whipping cream
1 (8-oz.) pkg. cream cheese, cubed and softened
2 ounces Parmesan cheese, grated (about 1/2 cup)
2 tablespoons ranch dressing and seasoning mix (from 1 [1-oz.] pkg.)
1/4 teaspoon black pepper
3 cups shredded, cooked chicken (from 1 rotisserie chicken)
8 ounces low-moisture part skim mozzarella cheese, shredded (about 2 cups) divided
Cooking spray
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Preheat oven to 375°F. Cook penne according to package directions; drain, reserving 1 cup cooking water. Place pasta in a large bowl, and set aside.
Heat a large skillet over medium. Add bacon, and cook, stirring often, until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Reserve drippings in skillet.
Add garlic to hot drippings in skillet over medium, and cook, stirring constantly, until fragrant, about 1 minute. Whisk in whipping cream and cream cheese; cook, whisking often, until cream cheese is melted and mixture is smooth, about 2 minutes. Remove from heat, and stir in Parmesan, ranch dressing mix, pepper, and reserved 1 cup cooking water. Pour over pasta. Fold in chicken and 1 cup of the mozzarella cheese. Pour mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top with bacon and remaining 1 cup cheese.
Bake in preheated oven until golden and bubbly, about 20 minutes. Sprinkle with parsley, and serve hot.

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