Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
For Your Information
Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.- [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
- [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
- Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures! [Update: 4ever Recap appears to be out of business.]
Popular Posts
-
Food manufactures have so convinced us that home cooking is not possible without a ready-made mix that many of us actually believe that myth...
-
I am very much a scratch cooking most of the time. One thing that has always been a concern is coming across a recipe I want to try that ca...
-
As a result of milder fall temperatures the pepper plants were still producing nicely through the mid portion of last week. The plants were...
A couple of weeks ago, I was chosen to be a contestant in the Hidden Valley® Recipe Challenge. I wanted the Hidden Valley® dry mix to use for one of my potential entries. We live in a small urban area with two grocery stores (No Frills, Sobey's) and a Wal-mart. I checked all three stores without any luck finding dried salad dressing mix. I know at one time these were quite popular. The salad decanters with markings as to how much oil and vinegar to add were sold right beside them. None of the stores carry them any more. In order to make this dish I really needed the dry mix so I sent out an SOS to my family and friends then set about finding a dry mix ranch mix online. A friend came to the rescue with a packet of Hidden Valley® Salad Dressing & Seasoning Mix but before using it I noticed a tear in the package so decided against it. It definitely came from the US as there was no mandatory French labeling as required on Canadian products. I compared the ingredients on that package to that of the recipe I had found then created my own recipe. Clone recipes are born out of necessity either to save money or because the original is not available in your area.
The recipe I found online had paprika and fresh ground pepper but closely inspecting the original packet showed no signs of either. The recipe I found had no buttermilk in it even though the original packet listed buttermilk as a main ingredient. Based on that, I set about getting creative. MSG was listed on the original packet but I didn't use that in my clone recipe. The dry clone version tastes (finger tip test) very much like the original packet mix. The clone recipe makes a bit more than the original packet so adjust the dressing as required for consistency.
Hidden Valley® Ranch Salad Dressing & Seasoning Mix Clone
source: Garden Gnome
2 tsp sea salt
2 tsp garlic powder
2 tsp onion powder
2 tsp organic sugar
1½ tsp parsley flakes
2 tbsp buttermilk powder
½ tsp citric acid
¼ tsp xanthum gum
Dressing: Combine 1 c milk and 1 cup mayonnaise in a blender. With the blender running, slowly pour in ½ c of the clone mix. This is necessary for the xanthum gum to thicken the dressing. Blend on high until well mixed and thickened. Keeps 3 to 4 weeks in refrigerator.
Dip: Combine ½ c of the clone mix with 2 c of sour cream. Mix well. Refrigerate for one hour to allow flavours to blend.
0 food lovers commented:
Post a Comment