Snacks

Ranch Pretzels

1285

Ranch Pretzels are a quick and easy snack recipe perfect for when you are going to a party or hosting guests. Once you start munching on these pretzels seasoned with ranch, dill and garlic and baked you won't be able to stop! Totally addictive and they always get raving reviews at parties. You might as well take the recipe along to pass out!

16
1 cup popcorn oil
1 tsp dill weed
1 tsp garlic powder
1 oz dry powder Ranch dressing
16 oz pretzel sticks
12 oz butter flavored pretzels
  • Put pretzels in a large bowl or bag. Mix with the rest of the ingredients.
  • Bake them at 250 degrees for one hour on two jelly roll pants. Stir them every 15 minutes while baking.

See the full directions on my site
Nutritions

Calories
284

Sodium
524mg
21% DV

Fat
18g
27% DV

Protein
6g
13% DV

Carbs
22g
7% DV

Fiber
1g
4% DV
@thepeppercook

Sweet, tangy, and of course hot and spicy thanks to chilies and garam masala – no winter would be complete without the making of the ubiquitous Punjabi cauliflower, carrot and turnip pickle! It is the perfect accompaniment to a hot, fresh parantha for breakfast. Try this simplified, easy recipe!

500 grams carrots, cut into 2” long pieces ( preferably red carrots )
500 grams cauliflower, cut into florets ( use stems as well by cutting into 1'' pieces )
500 grams turnips ( cut into half and sliced into quarters )
3.5 liters water ( 14 cups approximately )
50 grams ginger ( roughly chopped )
50 grams garlic, about 25 large cloves ( peeled )
1 cup sugarcane or malt vinegar
1 cup jaggery ( grated about 200g )
3 tablespoons Kashmiri chili powder
2 1/2 tablespoons red chili powder
3 tablespoons black mustard ( freshly ground into powder )
3 tablespoons garam masala
3 tablespoons rock salt
1 cup mustard oil
For bottling: 2 sterilized 1 liter glass bottles:
2 sterilized 1 liter glass bottles
Makes about 1.5 kgs of pickle

Boil water in a large stockpot. When boiling, add cut vegetables, and blanch for 3-4 minutes.

Drain vegetables, pat dry, and allow vegetables to dry on trays preferably in the sun, for 2-3...
See the full directions on my site

Nutritions

Calories
24089

Sodium
53172mg
2215% DV

Fat
117g
181% DV

Protein
1299g
2599% DV

Carbs
5126g
1743% DV

Fiber
1717g
6871% DV

Wedge Salad

18

This classic Wedge Salad recipe is the perfect side dish for your next meal! Crisp iceberg lettuce is topped with blue cheese, bacon, tomatoes and red onion, and then finished with a homemade buttermilk ranch dressing. It's cool, creamy and full of flavor and texture!

For the Dressing:
1 c mayonnaise
1/2 c sour cream
1 t Worcestershire sauce
1/2 t white vinegar
1/4 c chopped fresh parsley
2 T chopped fresh chives
2 t chopped fresh dill
1/4 c buttermilk
For the Salad:
1 small head iceberg lettuce
2 slices cooked and crumbled bacon
1/2 of a small red onion
2 tomatoes
1/2 c crumbled blue cheese
1/4 c chopped fresh parsley
6

PREPARE THE DRESSING:

  1. In a small bowl, whisk together mayonnaise, sour cream, Worcestershire sauce, vinegar, parsley, chives and dill. Add buttermilk until the dressing reaches desired...
    See the full directions on my site
Nutritions

Calories
276

Sodium
675mg
28% DV

Fat
21g
32% DV

Protein
11g
23% DV

Carbs
6g
2% DV

Fiber
2g
8% DV
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