Garlic lovers can add in 2 teaspoon garlic powder in with the dry dressing mix

INSTRUCTIONS:

24 chicken wings or drumsticks

1/2 cup melted butter

1/4 cup hot pepper sauce (less, if desired)

3 tablespoons white vinegar

2  to 3  packages dry Hidden Valley Ranch salad dressing mix (or as needed)

INSTRUCTIONS:————————————————

This is just as good if not better that the ones made in muffin tins and will also work using this using melted butter in place of the pan drippings of coarse  the pan drippings have better flavor,  the complete batter is baked in one pan then sliced into eight pieces

Servings 8

INGREDIENTS:

1 1/2 cups all-purpose flour

1/2 teaspoon salt

3 large eggs, room temperature

3/4 cup water, room temperature

1/2 cup beef pan drippings (or can use melted butter)

3/4 cup milk, room temperature

INSTRUCTIONS:——————————————-

Mix the flour and salt together in a medium bowl.

Make a well in the middle of the flour; add in milk and whisk until smooth.

Add in eggs and beat until blended.

Add in the water and continue beating until the mixture is light and frothy.

Set the mixture aside for about 1 hour (or you may cover and refrigerate overnight, if the batter has been refrigerated then it must come down to room temperature before using).

When your roast beef is ready to come out of the oven, get ready to use the prepared batter.

Preheat oven to 400 degrees F (allow to heat for 10 minutes, the oven must be hot).

Pour 1/2 cup roast beef drippings (or melted butter) into a 13 x 9-inch baking pan.

Place the pan in the oven until the drippings in the pan sizzle.

Pour the prepared batter over the hot drippings and bake for 30 minutes (or until the sides have risen and are golden brown (DO NOT OPEN THE OVEN DOOR WHILE BAKING!).

Slice into 8 equal pieces and serve immediately.

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1 pork loin roast  (about 3 to  3-1/2 pounds)

5 tablespoons oil, divided (or use as much as needed)

1/2 (1 ounce) package dry onion soup mix

fresh ground black pepper

1-1/2 teaspoons garlic powder

garlic cloves (optional or use as many as desired, I use lots!)

1/3 cup French dressing

1 tablespoon cornstarch

1 (16 ounce) can whole berry cranberry sauce (Ocean Spray is the best to use

INSTRUCTIONS:—————————————

Before you think about making a prime rib roast invest in a good meat thermometor as the internal temperature not the time is your best guarantee for desired donensss, use nothing else but only fresh garlic a little salt and lots of fresh ground black pepper for this or you could use 1 teaspoon garlic salt using any other spices will take away the flavor nothing else is needed, cooking on very high heat then reducing the temperature will seal in all the meat juices to produce the most tender and flavorful prime rib, this actually is the method that a lot of the higher end restaurants use to make there prime rib and is the method I always use when I make prime rib roast at my home, the cooking time stated on the recipe is for a 3-4 pound prime rib, you can use this method for a larger prime rib and increase the cooking time please see bottom of directions, for a perfectly cooked prime rib roast a meat thermometer inserted in the roast should read about 140 degrees for medium-rare doneness, it is advised not to cook prime rib more that medium-rare… Important using more that the specified amount of salt will draw out the juices from the roast, you could add a little more but it is best to salt the meat after it is cooked, using a minimum amount of salt will insure a juicy tender prime rib roast, 1 teaspoon or less of salt will be fine and remember to remove your roast from the fridge about 2 hours before cooking

Servings 8-10

INGREDIENTS:

4 pounds center-cut prime rib roast (leave a layer of fat on the top for flavor

8 garlic cloves, sliced in half (or use as many as you like)

fresh ground black pepper (use lots!)

1/2 teaspoon white salt (can use up to 1 teaspoon or can use seasoned salt)

1/2 cup dry white wine

2 cups beef stock

INSTRUCTIONS:——————————————

This gravy may be made using canned chicken broth or defatted chicken or turkey pan drippings and also may be made using beef drippings or canned beef broth, if you are using chicken or turkey drippings from the pan defat in a fat separator firstly then if needed add in fat-free chicken broth or water to equal 2 cups there is no need to add in the bouillon powder and garlic powder with the drippings just heat on top of the stove in a saucepan and continue with the flour/milk mixture

Yield about 2-1/2 cups

INGREDIENTS:

2 cups fat-free chicken broth (or defatted pan drippings and if needed add in chicken broth to measure 2 cups)

1/2 teaspoon fresh ground black pepper, or to taste

1/8 teaspoon garlic powder (can omit)

3 teaspoons OXO chicken bouillon granules (or 1 small envelope, omit the granules if using pan drippings)

4 tablespoons all-purpose flour (for a thicker gravy uncrease 1 tablespoon)

1/2 cup fat-free milk (or for a creamier flavor use 1/2 cup fat-free evaporated milk)

INSTRUCTIONS:———————————————–

In a medium heavy-bottomed saucepan combine broth with black pepper, garlic powder and bouillon granules; cook stirring over medium-low heat until at a simmer.

In a small bowl whisk flour with milk until smooth; add into simmering broth and cook whisking constantly until smooth and thickened.

Season with more black pepper if needed.

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This may be completely prepared and refrigerated up to 48 hours until ready to bake, use only russet potatoes and do not slice the potatoes leave them whole while cooking

Do not use the bottled dressing for this only dry mix and prepared with sour cream and mayonnaise, and for best flavor I recommend Hidden Valley dry mix, if desired omit the paprika and sprinkle 1 to 1-1/2 cups cheddar cheese on top after baking then return to oven for 5-8 minutes to melt the cheese

Servings

INGREDIENTS:

12 medium russet potatoes, peeled, leave potatoes whole do not slice (medium potatoes measuring about 4-inches in length and 2 inches wide, does not have to be exact)

1/3 cup butter, cubed

1 cup prepared Hidden Valley dry Ranch salad dressing mix (mix must be prepared with half mayonnaise and sour cream, then measured to 1 cup, save any remaining dressing for to use another time)

2 cups shredded sharp cheddar cheese

1/4 pound sliced bacon, cooked and crumbled (can use more bacon)

salt and fresh ground black pepper, to taste

paprika

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Grease a 13  x 9-inch baking dish (an 11 x 7-inch pan will work also but it will be very full)

Place whole potatoes in a large saucepan and cover with water; bring to a boil, reduce heat cover and simmer until fork-tender tender (because the potatoes are cooked whole cooking time may take about 25 minutes).

Transfer potatoes to a large bowl, add in butter then mash.

Stir in prepared ranch salad dressing, cheddar cheese and bacon (the mixture will be slightly orange in color).

Season with salt and pepper to taste

Spread into baking dish.

Sprinkle lightly with paprika.

*** At this point you may cover and refrigerate until ready to bake (up to 24 hours).

Bake uncovered for 20 minutes or until heated through.

Step-by-step instructions to create the perfect gnocchi, use only russet potatoes or you will have a “gluey glob”!

Gnocchi may be frozen, place gnocchi on a baking sheet, freeze until firm then toss into a freezer bag, drop gnocchi into boiling water from frozen state 

Servings 6

INGREDIENTS:

4 medium russet potatoes, peeled and quartered

1 large egg, lightly beaten

3 teaspoons salt, divided

1-3/4 to 2 cups all-purpose flour

about 3 quarts water

pasta sauce or alfredo sauce

INSTRUCTIONS:———————————————-

Place potatoes in a saucepan and cover with water. Bring to a boil, reduce heat, cover and cook for 15-20 minutes or until just fork-tender.

Transfer to a bowl then mash until very smooth.

Measure out 2 cups mashed potatoes then place into a large bowl (save any remaining  mashed potatoes for another use) cool the mashed potatoes slightly.

Stir in egg and 1 teaspoon salt.

Using a wooden spoon gradually beat in 1-1/2 cups flour until blended (dough should be firm and elastic, keep adding in more flour a small amount at a time if needed until you achieve that texture).

Turn onto a lightly floured surface; knead 15 times.

 Roll into about 1/2-inch -wide ropes.

Cut ropes into 1-inch  pieces.

Press down with a lightly floured fork.

In a large saucepan bring about 3 quarts of  water and remaining 2 teaspoons  salt to a boil.

Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi floats to the top and are cooked through.

Remove with a slotted spoon.

Serve immediately with pasta sauce or alfredo sauce and Parmesan cheese (if not using right away toss the gnocchi generously with oil and refrigerate until ready to use, just heat in the microwave before serving).

You will also find this recipe and more of my favorites on Recipezazz.com