Simple Baked Halibut Recipe

Simple Baked Halibut Recipe

Chris Stephens
This recipe was submitted to Uncle Dan's by one of our customers. Ron B. in Spokane, Wa borrowed the recipe from a halibut fishing expedition captain at Neah Bay in the 1970's. This recipe works well with salmon as well, as long as the skin and bones have been removed. It can also be done similarly on a stovetop, but would be consider poached not baked.
Ingredients
  • 1 Pkg Uncle Dan's Creamy Ranch prepared as salad dressing
  • 3-4 Halibut filets (skinned)
  • 1 Corning baking tray
Instructions
  1. Pour 1/2 of the dressing into the tray.
  2. Place halibut filets in tray.
  3. Pour the remainder of the dressing over the fillets.
  4. Cover with foil and bake at 350 degress for approximately 30 minutes, or until the halibut flakes.
  5. If dish overcooks, it becomes a chowder-like consistency.
 

 

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Bacon Avocado Options Sandwich Recipe

Bacon Avocado Options Sandwich Recipe

Chris Stephens

We call this the options sandwich because of all the quick and simple variations it offers. The sandwich offers great flavors in a very easy to make sandwich that is perfect for flying out the door with you on your way to work or the gym.

Ingredients
  • ½ Tsp Uncle Dan’s Classic Ranch Seasoning (unprepared)
  • OR
  • 2 Tbs prepared Uncle Dan’s Classic Ranch Salad Dressing (prepared)
  • 1 Avocado
  • 2 Slices of your favorite bread (toasted)
  • 1 Pinch of Red pepper flakes (optional)
  • 1- Egg, prepared how you like it (optional)
  • 1 Tsp chopped bacon bits (optional)
Instructions
  1. Toast bread.
  2. Pit and slice your avocado into thin slices and lay across toast.
  3. Sprinkle with Uncle Dan’s or drizzle with pre-pared Uncle Dan’s.
  4. Finish with red pepper/egg and/or bacon bits.

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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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Bacon Dilly Asparagus Video Recipe

Bacon Dilly Asparagus Video Recipe

Chris Stephens

Welcome to Afternoon with Uncle Dan Season Three!

   

Ingredients
  • 1 - 1oz Package Uncle Dan’s California Country Dill Mix
  • 2 Cups Sour Cream or Greek yogurt (or mix ½ and ½)
  • 4 oz. Cooked Bacon chopped
  • 2 Bunches Asparagus
Instructions
  1. Asparagus – Boil, steam or BBQ until cooked to preference.
  2. While asparagus is cooking mix up the Uncle Dan’s Country dill.
  3. Move cooked asparagus to serving plate and drizzle generously with the Uncle Dan’s Country Dill sauce.
  4. Top with bacon garnish. Serves 6 to 8.
  5. Note: To make this for a smaller family or less than 4 people cut the above recipe in half.

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Loaded Ranch Baked Potato Salad Recipe

Loaded Ranch Baked Potato Salad Recipe

Chris Stephens7 comments

 

Ingredients
  • 1 pkg. Uncle Dan’s® Classic Ranch Seasoning and Salad Dressing
  • 5 lb. potatoes
  • 1 C chopped green onions
  • 1 C chopped bacon
  • 1 C shredded cheddar cheese.
  • 1 C mayonnaise
  • 2 C sour cream
Instructions
  1. Cut potatoes into bite size pieces. Boil until tender and cool in fridge (30-60min).
  2. While potatoes are boiling cook bacon until crispy and crumble.
  3. Place potatoes in large mixing bowl and fold in mix, chopped onions, bacon, cheese mayonnaise and sour cream with (gloved) hands or spatula.
  4. As a finishing touch you can hold off some of the green onion, bacon and cheese and add as a topping garnish.
  5. Optional add a little paprika for color.

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Bistecca Italian Style Steak Recipe

Bistecca Italian Style Steak Recipe

Chris Stephens

Welcome to Season 2 of "Afternoon with Uncle Dan."

This video was shot and produced by Focus First Media: http://www.focusfirstmedia.com/

Afternoon with Uncle Dan features guest chefs cooking with the real Uncle Dan from Uncle Dan's® Seasoning and Salad Dressing. T

his video features Chef Angelo Brunson from Angelo's Ristorante.

Ingredients
  • Ingredients for steak and salad:
  • 1 Ribeye Steak
  • 1 Pkg Uncle Dan's Chipotle Seasoning and Salad Dressing
  • 1 Zucchini, sliced in Half
  • 1 Red onion, large chop
  • 1 Red bell pepper, large chop
  • 8 Mushrooms
  • 2 Roma tomatoes cut in half
  • 1 Pkg Uncle Dan’s Italian Seasoning and Salad Dressing, sprinkle to taste
  • 2 Tbsp olive oil
  • Salt and Pepper, sprinkle to taste
  • Arugula
  • Ingredients for vinaigrette:
  • Extra Virgin Olive Oil 2 Tbsp
  • Red Wine Vinegar 1 Tbsp
  • Pinch of Uncle Dan’s Italian
  • Lemon Juice 1 Tsp
  • Ingredients for horseradish cream
  • Whole Milk 2 Cups
  • Horseradish 2 Tbsp
Instructions
  1. Season steak with Uncle Dan’s Chipotle seasoning and let sit for 5 minutes.
  2. Toss veggies up with seasonings, garlic and olive oil and grill on BBQ.
  3. Meanwhile make horseradish cream by using a hand held foamer or buerre mixer till frothy and thick.
  4. Cook steak till desired doneness.
  5. Toss up grilled veggies when done with vinaigrette and arugula and slice steak and fan over top and add horseradish cream
  6. Sliced baguette is optional.

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Pan Sautéed Calamari Recipe

Pan Sautéed Calamari Recipe

Chris Stephens1 comment

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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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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