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Old 01-17-2005, 01:16 AM   #11
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Here's how I make Ranch dressing at work.

1/2 gallon of mayo
1/2 gallon of buttermilk

1 packet of Ranch mix. :roll:

LOL


Sorry, I don't make it from scratch.

RJ
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Old 01-17-2005, 01:27 AM   #12
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lol, thanks rj. now we just need to find out what spices are in the packet. i'm guessing mostly black pepper and salt.
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Old 01-17-2005, 01:30 AM   #13
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I've got a dry ranch mix at work...that makes bulk ranch dressing...i'll borrow it, and let ya know!!!
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Old 01-17-2005, 07:52 AM   #14
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Hey, it PAYS to save your notes from Garde Manger class!

MOCK HIDDEN VALLEY RANCH DRESSING

1 t chopped fresh parsley
1 t garlic salt
1 t onion salt
1 t M.S.G.
1 t black pepper
1 t chopped onion, dried
1 pt mayonnaise
1 pt buttermilk


~~~~~~~~~~~~~~~~~~


Me
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Old 01-17-2005, 11:33 AM   #15
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Here's one I have:

Ranch-Style Dressing

2/3 c. low-fat cottage cheese
3 Tbsp skim milk
1 Tbsp tarragon vinegar
1 garlic clove, minced
1 Tbsp. sliced green onion tops
pepper to taste
In a blender or food processor, blend
cottage cheese, milk, vinegar & garlic
till smooth. Add onion tops; blend until
just combined. Store in frige. Yield 3/4 cup
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Old 01-17-2005, 01:14 PM   #16
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wow that really looks good.
thanks for sharing
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Old 01-17-2005, 08:26 PM   #17
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Quote:
Originally Posted by buckytom
lol, thanks rj. now we just need to find out what spices are in the packet. i'm guessing mostly black pepper and salt.
No worries Bucky.

And thanx also to Jkath & Ardge - copied & pasted both. Look good.

Went for a google and found this one as well, worth a shot:

Hidden Valley Ranch Dressing

15 saltines
2 cups dry parsley flakes, minced
1/2 cup instant minced onion
2 tablespoons dry dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder


1. Place crackers through blender on high speed until powdered.
2. Add parsley, minced onion and dill weed.
3. Blend again until powdered.
4. Dump into a bowl.
5. Stir in onion powder and salt, and garlic powder and salt. Put into
container with tight fitting lid.
6. Store dry mix at room temperature for up to 1 year.
7. To mix: combine 1 Tbsp. dry mix, 1 cup of mayonnaise and 1 cup of
buttermilk.

Which one to try first? I'll have to consult the pantry. :)
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Old 01-20-2005, 03:31 PM   #18
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i just wanted to bump this thread as the stupid bowl is approaching and also to add that the original recipe, as far as can be discerned, is from an aol user group from a woman named bonnie, who tried to reproduce a dip that she had in a restaurant called amelia's in quincey (massachusetts?). it was published in the boston herald in 1998.
just giving credit where credit is due.
i can thank a very sweet woman named val from the west coast of florida who posted it in my old foodie website.
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Old 01-27-2005, 05:54 PM   #19
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that really sounds good, might go well for a tailgating party, or superbowl. I may have to watch and root for the Eagles, as a former DUCK is being called back into action to cover for Owens whose doctor says he cannot play. GO DUCKEAGLES
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Old 01-27-2005, 05:55 PM   #20
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[quote="buckytom"]lol, thanks jkath. it really is an awesome dip. would be great for super bowl parties. i think i'll have to make it again soon. here's te recipe, one mo time:

BONNIE'S BUFFALO CHICKEN DIP
1 - 12 ounce bottle Frank's Louisiana Hot Sauce (try not to substitute here, Frank's really is the best. Crystal would be okay but do NOT use Tabasco)

quote]

You are so right buckytom, FRANKS is absolutely wonderful. It is the only hot sauce in my kitchen
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