Homemade Buttermilk Ranch Dressing Recipe

Source:Simply recipes

Homemade Buttermilk Ranch Dressing

Posted by Elise on Mar 27, 2009

Did you know that ranch dressing is the number one most popular type of salad dressing sold in America? Overtaking even the omnipresent Italian. According to Robb Walsh of the Houston Press Ranch likely got its start as buttermilk dressing, a cowboy favorite because buttermilk was widely available in the early part of the last century. Ranch dressing is essentially a buttermilk mayonnaise dressing spiffed up with herbs. It was popularized by Clorox, when they figured out a way to make their Hidden Valley brand shelf stable. (According to Slate, the dressing is shelf stable to 150 days or about 5 months. A rather scary thought.) Ranch dressing is very easy to make, especially if you have leftover buttermilk from baking, or making pancakes or soda bread. The base is just buttermilk and mayonnaise. Everything else you essentially just add to taste — some dry mustard, salt and pepper, a little paprika, herbs like chives, onion greens, parsley and/or dill. Add some crumbled blue cheese, and you have a luscious blue cheese dressing.

Khoreshe Karafs --Celery Stew

Ingredients

1 cup Dried Parsley

cup Dried Mint Leaves

1 Celery
1 large Onion
1 lb. Stew Meat
2 tablespoons Lime Juice
cup Grapeseed Oil
Salt

Directions

Prior to Cooking:
Pour the whole dried herbs (Parsley and Mint) in a fine sieve and soak it in a large bowl of warm water for half an hour to one hour. Wash the celery and chop it into one inch length pieces.

1. Chop one onion, heat ½ of the oil in a large pot over medium heat sauté the onion for 5 minutes
2. Add the herbs (make sure there is no extra water in the herb) to the onion. Sauté, stirring together for another 5 minutes till all its water is vaporized.
3. Add meat and three glasses of water to the pot; cover the pot over low heat for 30 minutes.
4. Heat the rest of the oil in a saucepan and sauté the celery for 10 minutes.
5. Add sautéed celery salt and lemon juice to the pot.
6. Cover the pot over low heat for 1 hour.
7. Check the tenderness of meat and celery, also taste for seasoning.

Suggested Sidedish: Rice (Chelo)

Note:

- You can use fresh herbs instead of dried herbs which in that case you need 3 cups chopped fresh parsley, 1 cup finely chopped mint.
You may serve the stew with Chelow (white rice), Kateh (Iranian-style steamed rice), or bread.

Chicken with Carrot and Dried Plum Stew

Recipe By: Lida

About this Recipe:

Lida: This chicken and carrot stew recipe is originally from Tabriz city in Iran.

Main Ingredients:

Chicken Thighs: 6
Carrots: 6 large, shredded
Dried Plums: 8
Onion: 1 medium, diced
Tomato Paste: 2 tbsp
Lemon Juice: 1/3 cup
Vegetable Oil: 6 tbsp
Butter: 1 tbsp
Saffron: a pinch
Salt


Directions:

1. Saute diced onion for 1 min.

2. Add shredded carrots and continue cooking till softens.

3. In a separate pan melt butter and add chickens. Saute till golden, then add some water with salt and cook completely.

4. Blend in tomato paste, saffron, lemon juice, salt and plums then bring to boil.

5. Add the pan content into the carrots and cook for 5 min.

6. Serve with cooked rice.

Published on December 24, 2007