Major Ric's Pretzel Recipe

Major Ric's Pretzel Recipe

Chris Stephens2 comments
Ingredients
  • 1 pound of mini twist pretzels
  • 4 ounces of Orville Redenbacher popcorn oil (can substitute with olive oil)
  • 1⁄2 pkg. Uncle Dan’s® Classic Ranch Seasoning and Salad Dressing
  • 1⁄4 to 1⁄2 teaspoon of garlic powder*
  • 1⁄4 to 1⁄2 teaspoon of dill weed*
  • *The amounts of garlic powder and dill weed can be varied according to your taste.
Instructions
  1. Pour the dry ingredients in a mixing bowl, add the popcorn oil and mix thoroughly with a whisk or electric mixer.
  2. Spread the pretzels out in a large 10” by 16” roasting pan and pour the marinade evenly over all of the pretzels. The dry ingredients are not completely absorbed in the oil so it is best to use a tablespoon to ladle the marinade over the pretzels.
  3. Every 10-15 minutes for the next hour and a half use a spatula to stir the pretzels and keep doing this until they fully absorb all the marinade. When this is done, I can assure that the pretzels will not be soggy, and I can also assure you that you will find it impossible to eat just one.
  4. For 2 or 3-pound batches, just double or triple all of the ingredients. If you are going to make more than 3 pounds, I would suggest using two roasting pans; the thinner the layers of the pretzels, the quicker and the more evenly the marinade will be absorbed.

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Corn on the Cob with Cotija Cheese Recipe

Corn on the Cob with Cotija Cheese Recipe

Chris Stephens
 
Ingredients
  • Corn on the cob
  • Cotija cheese
  • 1 pkg Uncle Dan’s® Chipotle Ranch Seasoning and Salad Dressing Mix
Instructions
  1. Roast the corn on the BBQ to your taste.
  2. Brush all around with butter (olive oil or plain will work).
  3. Sprinkle to taste with chipotle ranch.
  4. Top with generous amounts of Cotija cheese

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Gluten-Free Bacon Ranch Stuffed Mushrooms Recipe

Gluten-Free Bacon Ranch Stuffed Mushrooms Recipe

Chris Stephens
 
Ingredients
  • Ingredients for the mushrooms:
  • 1 Lb large button mushrooms
  • 3 T olive oil
  • 4 T bacon bits (store bought or homemade)
  • 4 Oz Cream cheese
  • 1 T Uncle Dan’s Zesty Ranch Seasoning and Salad Dressing
  • Ingredients for the topping (optional)
  • 4 T crushed corn chips
  • 1 T shredded jack cheese
Instructions for mushrooms:
  1. Preheat oven to 375ºF.
  2. Remove mushroom stems from tops and discard stems.
  3. Place tops in a bowl and drizzle with the olive oil, gently toss or stir with a large spoon to completely coat mushrooms in oil.
  4. Place tops on sheet pan, opened side up, and roast in oven for 10-12 minutes.
  5. While the tops are cooking place the cream cheese, bacon bits and Uncle Dan’s Zesty Ranch mix in bowl of an electric mixer, mix at low speed until ingredients are incorporated then mix on medium-high speed for 3-4 minutes, stopping to scrape down the sides of the bowl once or twice during mixing.
  6. When cream cheese mixture is done, spoon a heaping spoonful into each mushroom top.
Instructions for the topping (optional):
  1. Place two handfuls corn tortilla chips (about 20 chips) in a plastic sandwich bag and crush into crumbs to make 4 tablespoons crumbs.
  2. Add shredded cheese to crumbs and toss to mix.
  3. Top each mushroom with about 1 teaspoon of the topping.
  4. Place filled mushroom tops back in oven for 10-12 minutes, remove from oven and serve.

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Gluten-Free Salmon Cakes with Dill Aioli Video Recipe

Gluten-Free Salmon Cakes with Dill Aioli Video Recipe

Chris Stephens
Ingredients
  • Ingredients for the salmon cakes:
  • 1 Lb salmon filet, cooked & cooled
  • 1 Lb mashed potatoes, cooked & cooled
  • 2 T chopped parsley
  • 2 T lemon Juice
  • 1 t Uncle Dan’s Country Dill Seasoning and Salad Dressing
  • 1 t paprika
  • ¼ t cayenne pepper
  • 1 egg
  • 2 C gluten-free bread crumbs
  • ¼ C oil for frying
  • Ingredients for the aioli
  • ¾ C mayonnaise
  • 2 T lemon juice
  • 1 T Uncle Dan’s Country Dill Seasoning and Salad Dressing
  • 1 T dill, dried or fresh chopped
Instructions for the salmon cakes:
  1. Gently flake cooked salmon into a large bowl, add mashed potatoes, chopped parsley, lemon juice, Uncle Dan’s Country Dill Seasoning, paprika, cayenne pepper and egg and mix thoroughly.
  2. To form cakes take a golf ball size bit and roll into a ball then gently flatten ball and place on a wax paper lined plate or pan.
  3. Place cakes in refrigerator while making aioli.
Instructions for the aioli:
  1. Place mayonnaise, lemon juice, Uncle Dan’s Country Dill Seasoning and dill in a medium size bowl and mix with a wire whisk until well incorporated and set aside.
  2. To cook cakes heat the ¼ cup oil in a large frying pan on medium-high heat, once hot place half the in the pan and reduce heat to medium, cook until golden brown on bottom (about 5 minutes). Flip cakes and cook on the other side for another 5 minutes.
  3. Repeat with second half of cakes.
  4. Serve with the aioli and enjoy.

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Bleu Cheese Cake with Blueberry Compote and Walnut Crust Recipe

Bleu Cheese Cake with Blueberry Compote and Walnut Crust Recipe

Chris Stephens

Afternoon with Uncle Dan features guest chefs cooking with the real Uncle Dan from Uncle Dan's® Seasoning and Salad Dressing. This video features Chef Kylan Mckee from Bistro on Spruce in Coeur d'Alene.

 

Ingredients
  • Ingredients for Cheesecake
  • 3 Lbs cream cheese
  • 3 C sour cream
  • 2 C sugar
  • 1 C lemon juice
  • 3-5 C eggs
  • 1 Pkg Uncle Dan's Bleu Cheese Seasoning and Salad Dressing
  • Ingredients for Crust
  • 1 1/2C walnut (ground)
  • 1/4 C sugar
  • 4 T butter
  • Ingredients for Bluebyerry Compote
  • 2 C blueberries
  • 1/2 C sugar
  • 1/2 C port wine
Instructions for Cheesecake
  1. Soften cream cheese until smooth
  2. Add sugar and sour cream
  3. Add Uncle Dan's Bleu Cheese
  4. Slow down mixer speed and slowly add eggs
  5. Pour cheese mixture into pan
Instructions for Crust
  1. Mix ingredients well
  2. Line crust in spring form
  3. and bake 10 min
  4. Bake at 300 degrees for about 1 hour to 1 hour 15 min

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Whiskey Marinated Rib Eye Steak with Succotash & Chipotle Ranch Grilled Polenta Cake

Whiskey Marinated Rib Eye Steak with Succotash & Chipotle Ranch Grilled Polenta Cake

Chris Stephens
 
Ingredients for the Marinade
  • 1 C whiskey
  • 1 1/2 C oil
  • 2 T Uncle Dan's Mediterranean Garlic
Ingredients for the Succotash
  • 3/4 C small diced red bell pepper
  • 1/2 C small diced red onion
  • 2 T minced jalapeño
  • 1 C corn
  • 1 C lima beans
  • 1 1/2 T Uncle Dan's Zesty Ranch Seasoning
Ingredients for Polenta
  • 3 C polenta
  • 6 C water
  • 1 Pkg Uncle Dan's Chipotle Ranch Seasoning and Salad Dressing
  • 1 C parmesan, shredded

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Mediterranean Salmon Cakes Recipe

Mediterranean Salmon Cakes Recipe

Chris Stephens

Welcome to Season 2, Episode 1 of "Afternoon with Uncle Dan." This video was shot and produced by Focus First Media. Afternoon with Uncle Dan features guest chefs cooking with the real Uncle Dan from Uncle Dan's® Seasoning and Salad Dressing. This video features Chef Kylan Mckee from Bistro on Spruce in Coeur d'Alene.

Ingredients
  • 1 Lb Wild Sockeye Salmon
  • 3/4 C finely diced red onion
  • 1 1/2 C finely diced red bell pepper
  • 3 T capers
  • 3 T Uncle Dan's Mediterranean Garlic Seasoning and Salad Dressing mix
  • 4 Dashes Tabasco (to taste)
  • 1 T Worcestershire Sauce
  • 4 C Panko bread crumbs
  • 1 T Dijon mustard
  • 3 Eggs, beaten
Instructions
  1. Chop salmon into 1/2 inch pieces.
  2. In a mixing bowl, combine all ingredients EXCEPT Panko crumbs.
  3. Add Panko 1/3 Cup at a time until a formable consistency (reserve remaining Panko).
  4. For Tzatziki dressing: (Mix all ingredients).
  5. /2 packet of Uncle Dan's Country Dill dressing mix.
  6. cucumber seeded and finely diced.
  7. C Greek yogurt.
  8. T lemon juice (fresh).

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BBQ Pork Loin and Corn on the Cob

BBQ Pork Loin and Corn on the Cob

Aly Sofie
Ingredients
  • Pork loin
  • Corn on the cob
  • Cotija cheese
  • 1 pkg Uncle Dan’s® Chipotle Ranch Seasoning and Salad Dressing Mix
Instructions

This recipe is as easy as they get.

Pork Loin
  1. Just rub the pork loin with Uncle Dan’s® Chipotle Ranch to taste.
  2. BBQ until cooked through.
Corn on the Cob
  1. Roast the corn on the BBQ to your taste.
  2. Brush all around with butter (olive oil or plain will work).
  3. Sprinkle to taste with chipotle ranch.
  4. Top with generous amounts of Cotija cheese

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Dill Salmon Dip Recipe

Dill Salmon Dip Recipe

Chris Stephens
Easy to make salmon spread!

Ingredients
  • 8 oz. softened cream cheese
  • 8 oz. sour cream
  • 8 oz. smoked or regular salmon
  • 1 pkg Uncle Dan’s® Country Dill Seasoning and Salad Dressing mix
Instructions
  1. Mix everything together and enjoy as a dip or spread on crackers.

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Chipotle Ranch Biscuits

Chipotle Ranch Biscuits

Chris Stephens
This recipe comes to use from the website nomnerd.com and Chef Greg Kauwe.
"Most people just add a variety of dressing packets to a creamy substance (mayo, cottage cheese, buttermilk) to create *other* flavored substances, so I decided to utilize one of these packets to make it an integral part of a dish. For this dish, I used Uncle Dan’s Chipotle Ranch Seasoning and Dip Mix. For experimental reasons, I cut this recipe in half, which yielded about 3 biscuits. The above recipe will give you around 6-7."
Ingredients
  • 3 tsp Uncle Dan’s Chipotle Ranch Mix (you can use more than 3 tsp depending on how much flavor you want)
  • 2 cups of flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 3/4 cup milk
  • 1/3 cup butter
Instructions
  1. Put your butter in the freezer & preheat your oven to 350. GO. NOW!
  2. Put the dry ingredients together in a bowl and WHISK them together. Whisking breaks down the bits into smaller bits to create even distribution. I might even recommend sifting, but hey, lets not get crazy.
  3. Now take your butter out of the freezer and dice it. Add the butter cubes to the dry ingredients and mix it in with your hands. It’s a dough people, come on. Your great grandma didn’t have a food processor. She had two hands and a lot of time. Rub the butter into the dry ingredients making sure its evenly disbursed throughout the mixture. Now its important that the butter remain in fragments, so don’t go mushing it in all hardcore.
  4. After the butter is evenly disbursed, add the milk. Continue mixing with your hands until the dough comes together. If you see pieces of butter in there, don’t freak out, its cool. It’s supposed to be that way…
  5. Now take the dough out and wrap it in plastic wrap and toss it in the fridge for about 30 mins. Or, you can be like me and toss it in the freezer for 10 mins. The key here is to cool it down so we can build the buttery layers of the biscuit.
  6. Take the dough out now, give it a light dusting of flour and roll it out with a rolling pin.
  7. After you have rolled the dough about 2-3 times it’s size, fold it in half then repeat the process two more times. We’re building the actual layers of the biscuit when we do this. Now put it back in the plastic and into the fridge/freezer again. After 10 mins, take it out and do the roll and fold process four more times. Now roll the dough out to about 1/4-1/2 inch thick…and now you’re ready to cut the biscuits!
  8. I like to use a coffee cup to cut my biscuits because its easier and cheaper. But if you feel like blowing your money on a “biscuit cutter” that’s fine too. Lay your cut out biscuits on a cookie sheet and give them a light basting of butter (it makes them shine!!).
  9. Toss your biscuits into the oven at the standard 350 degrees for about 25 mins, or until they puff up and get golden brown.
  10. Then TADA. Done. I like to put butter on mine and top it off with a little basil, but you can cut them open and spread some jam on it or honey, all depending on how you like your biscuits and how much of the Chipotle Ranch taste you can handle. However, the jam or honey would make for a great salty/sweet contrast.
For more pictures and recipes from Nomnerd, please check out his website.

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