RANCH TARTAR SAUCE
This is from a little booklet put out by Hidden Valley Ranch. this makes a great dip for fish, chicken, even vegetables.
Provided by Sharon123
Categories < 15 Mins
Time 3m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Take 1 tbls. dressing mix from the packet and blend with the mayonnaise, sour cream and pickle relish.
- Chill 1 hour. Makes about 1 cup. Enjoy!
Nutrition Facts : Calories 508.1, Fat 42.3, SaturatedFat 13.8, Cholesterol 54, Sodium 840.3, Carbohydrate 32.5, Fiber 0.3, Sugar 9.9, Protein 3.2
FISH WITH HIDDEN VALLEY RANCH TARTAR SAUCE
Fish with Hidden Valley Ranch Tartar Sauce
Provided by Hidden Valley
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a small bowl, combine sour cream, pickles and seasoning mix, and stir until well blended. Chill covered for 1 hour.
- Place the bread crumbs and egg on each of two large plates. Dip the fillets in egg, then lightly coat with the bread crumbs.
- Heat the oil in a large deep skillet to a temperature of 350°F. Fry the fillets for about 4 to 5 minutes on each side, or until golden. With a spatula or slotted spoon remove the fillets from the pan to drain on a bed of paper towels. Keep warm until ready to eat; serve with sauce and fresh lemon wedges, if desired.
Nutrition Facts :
CLASSIC RANCH DRESSING
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
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
SOUTHERN FRIED MUD PUPPIES W/JALAPENO RANCH TARTAR SAUCE #RSC
Ready, Set, Cook! Hidden Valley Recipe Entry. My hubby calls these "little golden nuggets of goodness"! I just call them delicious!! Little Spicy Ranch, Southern Fried Catfish Nuggets served with Creamy Jalapeno Ranch Tartar Sauce for dippin' 'n dunkin'! Best served hot with ice cold pitchers of beer and sweet tea, cole slaw, best friends, and....tall tales of how you caught that catfish!! Enjoy, y'all! ;-)
Provided by Wildflour
Categories Weeknight
Time 40m
Yield 40-50 nuggets, 4 serving(s)
Number Of Ingredients 19
Steps:
- For the tartar sauce: Stir all ingredients well in medium bowl, cover and chill.
- For the catfish: Cut catfish into large bite-sized pieces ( 1 1/2 x 1 1/2 inches). In one pie dish, combine flour, breadcrumbs, cornmeal, dip mix, salt, cayenne and pepper. In second pie dish, whisk buttermilk with sriracha sauce. Set a cooling rack over one baking sheet. Line a second one with newspaper.
- Heat oil in deep pot or dutch oven to 375 degrees. Adjust flame to keep at correct temperature.
- Toss each catfish nugget into the buttermilk mixture with a fork, rest on fork over dish and let excess drip away, toss into flour mixture and coat, tossing with other hand. Place onto cooling rack to dry. (Double-dip if you prefer more breading.) Let all dry and rest for about 5 minutes before frying.
- Fry a "test piece" for about 3-5 minutes til golden and fish is done in the middle. (Flakes when broken in half.) *Write down the time so you know how long to fry the rest. *This depends on what oil you are using, how hot your oil is and how thick your catfish fillets are. Every fish varies just a bit. ;) Fry about 8-10 pieces at a time *not overcrowding*. Place cooked fish onto newspaper-lined baking sheet as you go. (Keep warm in low oven if desired.) Serve just as is or transfer to a platter. Eat hot and enjoy with tartar sauce and lemon wedges!
CLASSIC TARTAR SAUCE
You'll never buy the jarred stuff again once you've tried this homemade tartar sauce recipe! -Michelle Stromko, Darlington, Maryland
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, combine all ingredients. Cover and refrigerate until serving.
Nutrition Facts : Calories 93 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
More about "original ranch tartar sauce recipes"
PANKO-CRUSTED RANCH FISH STICKS WITH TARTAR SAUCE
From hiddenvalley.com
Cuisine AmericanCategory DinnerServings 4Total Time 30 mins
- Combine the mayonnaise, sour cream, capers, lemon juice and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker together. Set aside.
- On a plate, mix together the panko crumbs and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Dip each fish stick into the eggs, shaking off excess. Press into the crumbs, fully coating each fish stick on all sides.
- In a large, non-stick pan, heat 2 Tbsp. of the olive oil over medium-high heat. Add half of the fish sticks in one layer.
- Cook for about 4 minutes on each side, cooking in batches if necessary, until fish is cooked through. Serve hot with the Ranch Tartar sauce, and baked sweet potato fries.
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