Firebirds Ranch Dressing Recipes

ROASTED GARLIC PARMESAN RANCH DRESSING RECIPE

Roasted Garlic Parmesan Ranch Dressing Recipe image

This Garlic Parmesan Ranch dressing is rich and tasty. The salad dressing is scratch made from fresh roasted garlic, Parmesan cheese and buttermilk.

Provided by Robin Gagnon

Time 6m

Number Of Ingredients 10

Ingredients

5 cloves roasted garlic
2 tbs extra virgin olive oil
2 tbs apple cider vinegar
1 cup low fat buttermilk
1 cup light mayonnaise
1 tsp whole grain mustard
1/2 tsp Worcestershire sauce
1/2 tsp Kosher salt
ground pepper to taste
1/2 cup finely grated Parmesan cheese

Steps:

Place roasted garlic, oil, vinegar and buttermilk in blender pulse to break up garlic.
Add mayonnaise, mustard, Worcestershire, salt and pepper, pulse until garlic is fully pulverized.
Add Parmesan, pulse to mix in. Dressing can be used immediately, or refrigerated in sealed container (use within a few days).

HOMESTYLE GARLIC RANCH DRESSING

Homestyle Garlic Ranch Dressing image

Ranch dressing connoisseurs will love this recipe! It is a staple in our household and we make a fresh batch every week.

Provided by gbrlbll

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes

Time 10m

Yield 60

Number Of Ingredients 10

Ingredients

2 cups mayonnaise
1 cup buttermilk
1 small onion, diced
½ cup vegetable oil
2 hard-boiled eggs, diced
5 tablespoons sour cream
2 tablespoons dried parsley
1 tablespoon garlic powder
1 teaspoon ground black pepper
2 pinches kosher salt

Steps:

Whisk mayonnaise, buttermilk, onion, vegetable oil, eggs, sour cream, parsley, garlic powder, pepper, and salt together in a bowl until dressing is creamy, about 30 seconds. Store dressing in a 1-quart jar in refrigerator for up to 1 week.

Nutrition Facts : Calories 76.6 calories, Carbohydrate 0.8 g, Cholesterol 10.5 mg, Fat 8.1 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 62.3 mg, Sugar 0.4 g

GARLIC RANCH DRESSING

Garlic Ranch Dressing image

This is a great dressing to use for, just not salads, but for sandwiches and as a dip with crudites. From Sam Choy.

Provided by Hey Jude

Categories Spreads

Time 15m

Yield 3 1/2 cups

Number Of Ingredients 10

Ingredients

3 cloves garlic, minced
1/2 cup onion, minced
1/4 cup sugar
1/4 cup red wine vinegar
1/2 cup olive oil
2 cups mayonnaise
salt and pepper
2 teaspoons dry mustard
1 tablespoon fresh oregano, minced
1 tablespoon fresh basil, chopped

Steps:

combine all ingredients and whisk until thoroughly blended and then CHILL.
Serve on green salads, Enjoy.

ROASTED GARLIC RANCH DRESSING

Roasted Garlic Ranch Dressing image

Creamy & delicious! Use on mixed salad greens, use as a dip or toss with warm potatoes for a quick salad.

Provided by CountryLady

Categories Salad Dressings

Time 30m

Yield 3/4 cup

Number Of Ingredients 8

Ingredients

1 head garlic
1 teaspoon extra virgin olive oil
1/2 cup buttermilk
1/4 cup light mayonnaise
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon white pepper
1 green onion, thinly sliced

Steps:

Separate, peel garlic cloves & place in small saucepan with oil; cover & cook over low heat, shaking pan often until golden & softened, about 25 minutes.
Transfer to small food processor or blender; add next 5 ingredients & blend until smooth.
Stir in onion; refrigerate in air-tight container for up to 1 week.

Nutrition Facts : Calories 513.5, Fat 34.2, SaturatedFat 5.8, Cholesterol 34.5, Sodium 1601.2, Carbohydrate 43.1, Fiber 2.5, Sugar 12.4, Protein 11.4

RANCH DRESSING II

Ranch Dressing II image

This ranch dressing is great because it doesn't have all the chemicals and preservatives that many do. You can also use buttermilk in place of the sour cream, if you like.

Provided by DAWNIA

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes

Time 35m

Yield 12

Number Of Ingredients 9

Ingredients

1 cup mayonnaise
½ cup sour cream
½ teaspoon dried chives
½ teaspoon dried parsley
½ teaspoon dried dill weed
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 152.7 calories, Carbohydrate 1.1 g, Cholesterol 11.2 mg, Fat 16.6 g, Protein 0.5 g, SaturatedFat 3.4 g, Sodium 133.7 mg, Sugar 0.2 g

CLASSIC RANCH DRESSING

Classic Ranch Dressing 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

Categories dips and spreads, salads and dressings

Time 15m

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, Calories 34, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 65 milligrams, Sugar 1 gram

FIREBIRD CHICKEN

Firebird Chicken image

Usually when I steal a dish from someone, I steal both the recipe and the name - but not this time. The original firebird chicken is actually a stir-fry dish, and quite a bit different from what you're seeing here. But I absolutely love the name and thought it would fit perfectly for this very simple, extremely spicy, and incredibly delicious dish. Serve with finely chopped fresh chives.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Time 2h30m

Yield 2

Number Of Ingredients 8

Ingredients

1 clove garlic, sliced
2 habanero peppers, seeded and chopped
1 teaspoon kosher salt
3 tablespoons Sriracha sauce
1 large egg
2 (8 ounce) skinless, boneless chicken breast halves
¼ cup rice flour
3 tablespoons vegetable oil

Steps:

Combine garlic, habanero peppers, and salt in a mortar and pestle and crush into a fine paste. Add Sriracha and egg and whisk to combine. Set aside until needed.
Pull or trim off the tenderloin from the breasts, and then slice each one in half lengthwise, cutting at a 45-degree angle to create two relatively equal pieces.
Place all 6 strips of chicken on a plate and dust generously on all sides with rice flour, making sure they are completely covered.
Pour over the pepper mixture and use tongs to make sure each piece of chicken is coated evenly with the mixture and that there are no dry spots. Wrap and marinate in the fridge for 2 to 12 hours.
Heat oil in a nonstick pan over medium-high heat. Cook chicken until well browned, and no longer pink in the centers, about 3 minutes per side. Serve immediately.

Nutrition Facts : Calories 589.2 calories, Carbohydrate 20.1 g, Cholesterol 231.3 mg, Fat 30.4 g, Fiber 1.5 g, Protein 55.4 g, SaturatedFat 6 g, Sodium 2068.7 mg, Sugar 0.5 g

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First you want to run the garlic through a garlic press. Then place it in a bowl, and mash it with a fork to really break it up. You don't want the dressing to have chunky garlic.
Whisk together. Then add buttermilk until the dressing has reached the thickness you like. You can opt to add more garlic or dill to taste.

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