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Re: 'Addictive' Ranch Pretzels
[Re: Kimmers]
#16712
07/12/2012 06:53 PM
07/12/2012 06:53 PM
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Anonymous
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Anonymous
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Just made these. Yummy so far but needs to sit. How long before they are ready?
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Re: 'Addictive' Ranch Pretzels
[Re: Kimmers]
#16714
07/13/2012 10:37 AM
07/13/2012 10:37 AM
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Anonymous
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Anonymous
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Thanks for this. They are great.
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Re: 'Addictive' Ranch Pretzels
[Re: Kimmers]
#16716
07/14/2012 04:54 PM
07/14/2012 04:54 PM
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Anonymous
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I took some to the beach today and everyone wanted your recipe. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />
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Re: 'Addictive' Ranch Pretzels
[Re: Kimmers]
#16718
07/15/2012 12:13 AM
07/15/2012 12:13 AM
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Anonymous
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Anonymous
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From you posting recipe or from me sharing? And what is the fee?
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Re: 'Addictive' Ranch Pretzels
[Re: Kimmers]
#16720
07/24/2012 03:43 PM
07/24/2012 03:43 PM
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Joined: Aug 2000
Posts: 1,241 North NJ, 1720 miles from Para...
Kathleen
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Joined: Aug 2000
Posts: 1,241
North NJ, 1720 miles from Para...
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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?
That's why I wander and follow La Vie Dansante, that's all I want, La Vie Dansante (JB)
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Re: 'Addictive' Ranch Pretzels
[Re: Kimmers]
#16722
07/25/2012 01:36 PM
07/25/2012 01:36 PM
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Joined: Aug 2000
Posts: 1,241 North NJ, 1720 miles from Para...
Kathleen
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Posts: 1,241
North NJ, 1720 miles from Para...
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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.
That's why I wander and follow La Vie Dansante, that's all I want, La Vie Dansante (JB)
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Re: 'Addictive' Ranch Pretzels
[Re: Kimmers]
#16727
03/27/2015 07:36 PM
03/27/2015 07:36 PM
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Joined: Jan 2005
Posts: 1,250
sxmsandbum
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Posts: 1,250
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Kimmers said: 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="" />
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Re: 'Addictive' Ranch Pretzels
[Re: sxmsandbum]
#16728
04/22/2015 08:09 PM
04/22/2015 08:09 PM
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Joined: Jan 2001
Posts: 4,446 Ex-Spyglass Villa owners in Le...
Kimmers
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Posts: 4,446
Ex-Spyglass Villa owners in Le...
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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.
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Re: 'Addictive' Ranch Pretzels
[Re: Kimmers]
#16729
08/03/2016 04:54 PM
08/03/2016 04:54 PM
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Joined: Feb 2001
Posts: 4,214 Toledo, OH, USA
Orange_Burst
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Traveler
Joined: Feb 2001
Posts: 4,214
Toledo, OH, USA
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Kimmers said: 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 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.
Colleen
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