'Addictive' Ranch Pretzels

Just moving things along here... <img src="http://www.traveltalkonline.com/forums/images/graemlins/usflag.gif" alt="" />

Here's my recipe for 'addictive' ranch pretzels:

1 Bottle Orville Redenbacher Popcorn Oil
1 Pkg Dry Ranch Dressing Mix
2 tsp Garlic Powder
2 Tblsp Dry Dill
40-45 oz. Pretzel Twists, small

Mix 1-4 well. Put pretzels in 2 gallon plastic bag & pour mixture over top. Seal bag, Turn often until mixed & absorbed.

Enjoy

I have had something very similar using oyster crackers, have never tried pretzels, sounds good. I know the oyster crackers are like crack!

Never heard of this recipe before, will be sure to try it out this summer, and make it with both pretzels and oyster crackers.

Just made these. Yummy so far but needs to sit. How long before they are ready?

Since you use oil to coat the pretzels, there is no need for it to "sit." <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

Thanks for this. They are great.

Glad you like them.

I took some to the beach today and everyone wanted your recipe. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

Love it! Glad it was such a success. Of course, there is a small fee for the recipe. <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

From you posting recipe or from me sharing? And what is the fee?

She's kidding!!

I would love to try this recipe, but I'm having trouble finding Orville Redenbacher popcorn oil. Do you think I could substitute some other oil, like olive oil? If so, how much would I use?

Well, that is a dilemma... You can order the 16 oz. bottles on Amazon.com if you can't find them locally. I would assume you can use another oil but not sure the flavor would be the same. If you try another oil, let us know how the pretzels turn out. <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

Yes, I finally saw that I could find it there once I did a google search. I'll give the recipe a try sometime, but unfortunately won't be able to do it for the event that I had planned.

I think you can use any popscorn or salad oil, does not have to be Orville Redenbacher.

Kimmers - I've taken these to work & now I'm now the most loved person in the office. I also was gifted with a box of the giant ziplocs to as a hint I must continue to bring these in on a regular basis. (Bummer! LOL) They ARE addictive. Thank you so much for sharing!

Finally decided to make these pretzels after seeing it over 2 years ago and glad I did. Excellent! Cut the recipe to 1/3 (to better go with the 1 bag of pretzels I had). I was worried about the amount of popcorn oil. Just turning the zip lock bag I had them in a few times over the next 24 hours...and they were ready to take to the party. The perfectly crunchy and tasty pretzel! Several wanted the recipe. Thank you Kimmers! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Man, I've been so absent from this thread for so long that I'm impressed that the pretzel recipe seems to still be going strong! Glad to have shared with everyone and have many more recipes to share soon. <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

Always interested in new recipes <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

Okay, here goes...

I can't take credit for this recipe as it's from an unnamed restaurant but here goes. Try it, it's outstanding!!!

Juicy Pork Chops Pan-Seared with Hoisin Sauce and Dried Cranberries

Ingredients:
4 (10 to 12 ounce) boneless or bone-in pork chops
Kosher salt and freshly ground pepper
1 tablespoon finely chopped fresh rosemary or thyme
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, cut into small pieces
1 cup port
1/4 cup dried cranberries
1 to 2 tablespoons bottled hoisin sauce or good-quality bottled barbecue sauce
1 teaspoon chopped fresh chives

Directions:
Preheat the oven to 400 degrees F. Heat a large, heavy-bottom, ovenproof skillet or sauté pan over medium-high heat. Meanwhile, pat the pork chops dry with paper towels and sprinkle them on both sides with salt and pepper to taste and the fresh herbs.

Add the oil to the hot skillet and as soon as the oil is hot enough to swirl around easily, add 1 tablespoon of the butter and the pork chops, spacing the chops about 1 inch apart. Cook the chops undisturbed until their undersides are golden brown, 2 to 3 minutes. Use tongs to turn them over and sear about 1 minute more.

Transfer the pan to the oven and roast until the chops are cooked through but still slightly pink at the center, about 12 to 15 minutes.

Remove the pan from the oven, transfer the chops to a platter, and cover them with aluminum foil to keep them warm while you make the sauce.

Pour off all of the fat from the skillet. Return the skillet to the stovetop over medium-high heat and pour in the port. With a wooden spoon, stir and scrape to deglaze the pan deposits. Add the dried cranberries and continue simmering the Port briskly until it reduces to about half its original volume, about 5 minutes.

Stir in 1 tablespoon of the hoisin sauce or barbecue sauce and continue simmering, stirring frequently, until the mixture is thick enough to coat the back of a spoon; taste the sauce and, if you like, stir in a little more hoisin or barbecue sauce. Then whisk in the remaining butter, a piece or two at a time, until the sauce looks creamy and glossy. Taste the sauce and, if necessary, add a little more salt and pepper to taste.

Return the pork chops to the skillet, turn them in the sauce to coat them well, and continue simmering until the chops are heated through, 1 to 2 minutes more.

Transfer the chops to heated plates and spoon the sauce over and around them. Garnish with chives and serve immediately.

I love these pretzels, a friend has been bringing them on the BVI trip for the last couple of years.

Has anyone tried these with a package of dried Italian dressing instead of the Ranch? I read that it was really good and added even more flavor. I might have to try it.