Uncle Dan's Quarterback Guacamole Recipe

Uncle Dan's Quarterback Guacamole Recipe

Chris Stephens
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Run Back Salsa Instructions

Run Back Salsa Instructions

Chris Stephens
Ingredients
  • 1 .5 oz package Game Day Dip (Or Zesty Ranch)
  • 1 cup sour cream
  • 1 cup salsa
Instructions
  1. Mix Dan's Game Day Dip (Or Zesty Ranch) with sour cream to desired consistency
  2. Add salsa
  3. Mix well
  4. Enjoy and Cheer On!

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Spam on a Stick with Uncle Dan's Dipping Sauces

Spam on a Stick with Uncle Dan's Dipping Sauces

Chris Stephens2 comments
Ingredients:
  • 1 Can Spam
  • Rice Flour (or Almond Flour)
  • 3 Eggs
  • 2 Cups Panko
  • Frying oil
Instructions:
  1. Cut Spam into equal rectangles
  2. Skewer Spam rectangles with wooden skewers
  3. Mix one package Uncle Dan’s Chipotle Ranch into 2 cups Rice Flour
  4. Beat together 3 eggs; set our 2 cups Panko
  5. Take skewered Spam rectangles--dip in Chipotle Ranch, then roll in egg, then roll in Panko. Set aside to be fried.
  6. Fry in oil until golden brown.
  7. Mix one package of your favorite Uncle Dan’s flavor (see below)
  8. Serve and enjoy.
Dipping Sauce
  1. ***Note: The great thing about Uncle Dan’s is you can mix it to taste. We will be giving FULL package mixing instructions here but you can alter these to your taste. TIP: Make Uncle Dan’s the day before.
  2. In a bowl mix Uncle Dan’s Chipotle Ranch (or your favorite UD flavor) with 1 cup artisan mayo and 1 cup Sour Cream. Set Aside

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Uncle Dan's Guacamole Recipe

Uncle Dan's Guacamole Recipe

Chris Stephens

Uncle Dan's guacamole is a simple, soon-to-be-favorite snack for all your events, special or mundane!

 

Prep time:
Cook time:
Total time:
Ingredients:
  • Two Avocados
  • One Pack Original Southern Classic Ranch
  • One Can Salsa
Instructions:
  1. Cube both avocados
  2. Mix cubes in a bowl with 2-3 tablespoons salsa
  3. Stir in 1 package of Uncle Dan’s
  4. Stir until mixed

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Seasoned Oyster Crackers Recipe

Seasoned Oyster Crackers Recipe

Chris Stephens
 
Ingredients
  • 1 Pkg Uncle Dan's Original Southern Classic Ranch, or
  • 1 Pkg Uncle Dan's Chipotle Ranch
  • Oyster Crackers
  • 3-4 Tbs Olive oil
Instructions
  1. Open oyster crackers and put into large mixing bowl.
  2. Add in oil.
  3. Season with Uncle Dan's to taste.
  4. Mix with a spoon.
  5. Bake at 350 degrees for 10-15 minutes.

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Easy Artichoke Crab Dip Recipe

Easy Artichoke Crab Dip Recipe

Chris Stephens
 
Ingredients
  • 1 Pkg (75 oz.) Uncle Dan’s Classic Ranch or Creamy Ranch Mix
  • 1 16 oz container Greek Yogurt
  • 1 14 oz can Artichoke hearts, rinsed, drained and chopped
  • 3/4 C cooked crabmeat( rinsed and drained) OR imitation crab
  • 2 Tbs chopped red or green bell pepper
  • Sliced French bread, crackers or fresh vegetables, for dipping
Instructions
  1. Combine dips mix with sour cream.
  2. Stir in artichoke hearts, crabmeat, and bell peppers.
  3. Chill 30 minutes.
  4. Serve with sliced French bread, crackers or fresh vegetables.
  5. Makes 3 1/2 cups.

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Ranch Party Mix Recipe

Ranch Party Mix Recipe

Chris Stephens

Ingredients
  • 8 C Mixed rice, wheat and/or corn cereal
  • 2 1/2 C Small pretzels
  • 2 1/2 C Bite-size, Cheddar cheese crackers (optional)
  • 3 Tbs Vegetable oil
  • 1 .75oz Uncle Dan’s Original Southern Classic Ranch® Salad Dressing & Seasoning Mix
Instructions
  1. Combine cereal, pretzels and crackers in a gallon size zip lock or paper grocery bag.
  2. Pour oil over mixture.
  3. Seal bag and toss to coat.
  4. Add seasoning & salad dressing mix until coated.
  5. Makes 10 cups.

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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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Pan Sautéed Calamari Recipe

Pan Sautéed Calamari 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 Angelo Brunson from Angelo's Ristorante.

Ingredients
  • 7 Ounces baby calamari, thinly sliced
  • 2 T Uncle Dans Chipotle Ranch Seasoning and Salad Dressing
  • ¼ C flour
  • 3 T Olive Oil
  • 3 Peperoncini, diced
  • 1 T chopped garlic
  • 2 T fresh parsley
  • 2 Pinches of chili flakes
  • 1 T capers
  • ¼ Roasted red pepper, diced
  • 2 T fresh basil, finely chipped
  • 2 Ounces water
  • 1 Lemon, squeezed
  • 2 T Butter
  • 1 Baguette
Instructions
  1. Preheat sauté pan on medium high for a few minutes.
  2. Meanwhile, place the peperoncini, garlic, parsley, chili flakes, and capers in a small cup.
  3. Mix flour and Uncle Dan's Chipotle Ranch Seasoning together.
  4. Place calamari in a strainer and sprinkle flour and shake the strainer to coat.
  5. Place olive oil and cup of ingredients in sauté pan carefully and shake with tongs to perfume.
  6. Place calamari in pan and sauté for 30 seconds.
  7. Add water, butter, roasted red peppers, lemon and basil.
  8. Serve over bed of arugula with lemon and extra virgin olive oil and baguettes.

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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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