UN-FRIED PICKLES
Steps:
- Place an oven rack in the middle position and preheat the oven to broil. Spray a cooling rack with nonstick cooking spray and place it on top of a baking sheet.
- Whisk the eggs with the flour, Worcestershire sauce, hot sauce, chili powder, garlic powder and a pinch each of salt and pepper in a medium bowl. In a large bowl, combine the breadcrumbs and Parmesan. Drain the dill pickles and pat dry with paper towels. Working in batches, toss the pickles in the egg mixture so they are fully coated. Remove the pickles, letting the excess egg drip off, and transfer to the breadcrumb mixture. Toss to fully coat. Spread the pickles out on the prepared cooling rack in a single layer (with none overlapping).
- Place the baking sheet on the middle rack in the oven and broil until the tops of the pickles are a crisp golden brown, about 4 minutes. Flip the pickles and continue to cook until crisp golden brown all over, about 4 minutes.
- Serve warm with the Diamond Sevens Ranch dressing.
- In a blender, blend the mayonnaise with the milk, vinegar, parsley, dill, salt, garlic powder, garlic salt, onion powder and black pepper until smooth, about 2 minutes.
BRISKET SLIDERS WITH RANCH
Provided by Trisha Yearwood
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Position a rack on the lowest part of the oven. Preheat the oven to 325 degrees F.
- Mix together the onion powder, paprika, allspice, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the spice mix all over the brisket.
- Heat a large Dutch oven over medium-high heat. Add the oil and then the brisket. Sear on all sides to a deep golden brown, about 7 minutes. Nestle the bay leaves, onions and carrots around the brisket. Pour the tomatoes and cola over the meat and vegetables and bring to a simmer. Cover and cook until the meat is very tender, about 3 hours.
- Uncover the pot and let the meat and vegetables rest in the juices until no longer steaming, about 30 minutes. Slice the brisket against the grain into 1/4-inch slices.
- Serve the brisket slices on pretzel rolls buns with Homemade Ranch and pickled jalapenos.
- Mix together the yogurt, mayonnaise and pickle juice, if using in a small bowl. Add the parsley, dill, chives and onion powder and mix until smooth and combined.
CRUNCHY RANCH SLAW
Provided by Trisha Yearwood
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Whisk together the mayo, dill, sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
- Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
- Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!
STICKY SESAME AND BBQ BOURBON WINGS WITH SRIRACHA RANCH
Provided by Trisha Yearwood
Time 1h5m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the wings: Position oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Line 2 large baking sheets with wire racks.
- Toss the wing parts with a little salt, then arrange them on the racks on the prepared baking sheets in a single layer. Roast the wings, switching the position of the baking sheets halfway through, until golden brown and very crispy, 45 to 55 minutes.
- For the bourbon barbecue sauce: Meanwhile, combine the ketchup, bourbon, brown sugar, vinegar, Worcestershire, mustard, paprika and garlic powder in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Take off the heat and stir in the butter; transfer to a large bowl.
- For the sticky sesame sauce: Whisk together the hoisin, honey, sesame seeds, butter, sesame oil and sriracha in a large bowl.
- For the sriracha ranch: Stir together the mayonnaise, sour cream, sriracha and garlic powder in a small bowl; top with the chives.
- To finish the dish: Add half of the wings to the bowl with the barbecue sauce and half to bowl with the sesame sauce; toss to coat. Transfer to a serving platter and serve with the sriracha ranch.
HOMEMADE RANCH DRESSING
The BEST Homemade Ranch Dressing is all-natural, loaded with buttermilk and herbs, quick and easy to make, and so good that you'll never go back to store-bought again!
Provided by Samantha Skaggs
Categories Salad
Time 4h10m
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth. Stir in parsley, dill, vinegar, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Blend well and adjust seasonings, to taste.
- Cover and refrigerate for ideally 8 hours (4 hours at a minimum) or overnight. If the consistency is too thick after chilling, thin out the ranch dressing with a splash of additional buttermilk.
Nutrition Facts : Calories 89 kcal, Carbohydrate 1 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 129 mg, ServingSize 1 serving
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