RANCH HAND SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 6h20m
Yield 6 sandwiches
Number Of Ingredients 15
Steps:
- Spread bacon jam on the bottom half of each deli roll. Then layer on some shredded Pop Pulled Pork and a slice of country ham and pepper jack. Add bread and butter pickles, top with the other half of the roll and wrap in paper.
- Place the onion slices in the bottom of a slow cooker. Sprinkle the pork with the salt, pepper and garlic powder, then place it on top of the onions. Crack open the can of pop and pour it over the whole thing. Add the whole bottle of BBQ sauce and the hot sauce, then add the brown sugar to the liquid and stir.
- Put on the lid, set the slow cooker to high and cook for 6 hours. When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done.
- Remove the meat from the slow cooker and shred completely. Spoon the fat from the sauce. Return the meat to the slow cooker and keep in the sauce until ready to serve. Divine!
RANCH BARBECUE PANCAKES
These pancakes will satisfy all your craving necessities. Serve with powdered sugar and bacon!
Provided by T.P. Antigen
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Place a large skillet over medium-low heat.
- Whisk together the sugar, eggs, barbeque sauce, ranch dressing, and vegetable oil in a bowl until smooth. Stir in the flour until a moist, slightly lumpy batter forms. If the mixture is too runny, add additional flour until you get the desired consistency.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
Nutrition Facts : Calories 797.2 calories, Carbohydrate 104.2 g, Cholesterol 97.1 mg, Fat 38.4 g, Fiber 1.8 g, Protein 9.8 g, SaturatedFat 5.6 g, Sodium 354.6 mg, Sugar 55 g
SMOKY BBQ RANCH
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- In a small bowl, combine the mayonnaise, buttermilk, dill, BBQ spice rub, granulated garlic and honey. Whisk to combine and serve cold with your favorite dippers.
RANCH POTATO PANCAKES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Delicious side dish, and a good use for leftover mashed potatoes!
Provided by JABHOOK
Categories Vegetable
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a medium bowl combine mashed potatoes with the next 9 ingredients listed. Stir together until well blended. Heat cast iron skillet with a small amount of oil, on medium heat. Spoon batter into skillet, about a 4 inch round. Brown on both sides, drain on paper towels. Serve with dipping sauce.
RANCH BARBECUE PANCAKES
These pancakes will satisfy all your craving necessities. Serve with powdered sugar and bacon!
Provided by TP Antigen
Categories Pancakes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Place a large skillet over medium-low heat.
- Whisk together the sugar, eggs, barbeque sauce, ranch dressing, and vegetable oil in a bowl until smooth. Stir in the flour until a moist, slightly lumpy batter forms. If the mixture is too runny, add additional flour until you get the desired consistency.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
Nutrition Facts : Calories 797.2 calories, Carbohydrate 104.2 g, Cholesterol 97.1 mg, Fat 38.4 g, Fiber 1.8 g, Protein 9.8 g, SaturatedFat 5.6 g, Sodium 354.6 mg, Sugar 55 g
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