RANCH HOUSE FETTUCCINE
Make and share this Ranch House Fettuccine recipe from Food.com.
Provided by Loves2Teach
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare pasta according to package directions. Drain and keep warm.
- Saute broccoli and bell pepper in hot oil in a large skillet over medium-high heat for 7 minutes, or until crisp-tender; add garlic, and saute for 2 minutes.
- Stir in ham, chicken, and tomatoes; sprinkle with rosemary. Cook, stirring occasionally, until throughly heated.
- Toss together warm pasta, broccoli mixture, and 1/2 cup ranch dressing.
- Serve with remaining ranch dressing on the side.
Nutrition Facts : Calories 752.9, Fat 46.6, SaturatedFat 8.5, Cholesterol 123.7, Sodium 660.1, Carbohydrate 51.6, Fiber 2.8, Sugar 4.1, Protein 32.7
STEAKHOUSE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Brush the grill with vegetable oil and preheat to medium high.
- Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions.
- Meanwhile, in a large skillet over medium heat, add the olive oil. When hot, add the garlic and cook for 1 minute. Turn the heat off, then add the brandy. Turn the heat back on and cook until the brandy is reduced by half, about 1 minute. Add the diced tomatoes to the skillet with the sugar, crushed red pepper and a pinch of salt and black pepper. Cook for 10 minutes, stirring occasionally.
- Meanwhile, sprinkle 1/2 teaspoon seasoning salt, 1/4 teaspoon each black pepper and lemon pepper and a pinch of kosher salt over one side of the steak.
- Put the steak on the hot grill seasoned-side down and cook for 3 to 4 minutes. Sprinkle the remaining 1/2 teaspoon seasoning salt, 1/4 teaspoon lemon pepper, 1/4 teaspoon black pepper and a pinch salt on the top of the steak and then flip it. Cook it for a further 3 to 4 minutes until medium rare. Remove to a board and rest while the sauce is finished.
- Reduce the heat to low under the sauce. Stir in the fontina and 1 tablespoon of the blue cheese. Stir in the cream and horseradish, then add in a little half-and-half if the sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
- Meanwhile, cut the steak into 1/2-inch strips.
- At the last minute, add the spinach to the sauce and toss to coat. Drain the pasta and add it to the sauce. Mix everything together.
- Place the steak on top of the pasta. Garnish the dish with basil and the remaining 2 tablespoons blue cheese crumbles. Serve straight from the skillet.
RANCH HOUSE BEANS
From the kitchen of my grandmother, Hazel. Served at every cookout, along with corn on the cob, cole slaw, and whatever my grandfather was cooking on the grill. Can be doubled or tripled easily, and kept warm in a crockpot.
Provided by Alan in SW Florida
Categories Onions
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cut bacon slices into 3 or 4 pieces each. Put in large saucepan and begin to cook until some fat is rendered. Add the sliced green pepper and chopped onion. Cook until onion begins to glaze and bacon is cooked, but not crisp.
- Add all the other ingredients. Stir until hot and serve. Un-used portions can be frozen.
Nutrition Facts : Calories 276.1, Fat 9.2, SaturatedFat 3, Cholesterol 15.7, Sodium 770.5, Carbohydrate 43.2, Fiber 5.8, Sugar 20.6, Protein 8.2
RANCH HOUSE CHICKEN
This recipe is so simple, my husband makes it often. The meat is wonderfully moist, and the skin is flavorful, crispy and golden. I have real success with Lo-Carb dieting, so am always looking for good recipes. Dana Carpender's cookbooks are fantastic and meals at our house includes many of her recipes.
Provided by genie533
Categories Very Low Carbs
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 375.
- Arrange chicken in a roasting pan and spoon the dressing over it, smearing it a bit with the back of the spoon to cover each piece.
- Roast for 75 - 90 minutes.
- The original recipe called for one whole chicken cut into pieces. I like white meat, my husband likes dark meat, so we prepare the quantities listed above, which leaves enough for left-overs. We also use more Ranch Dressing than called for in the recipe.
- Yield: 4 servings, each with 1 gram of carbohydrates, no fiber, 44 grams of protein.
Nutrition Facts : Calories 454, Fat 31.8, SaturatedFat 8, Cholesterol 159.2, Sodium 290.9, Carbohydrate 0.7, Sugar 0.6, Protein 38.6
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