Ranchandcheddarbread Food

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NO-KNEAD CHEDDAR BREAD



No-Knead Cheddar Bread image

Provided by Trisha Yearwood

Categories     side-dish

Time 9h10m

Yield 1 loaf

Number Of Ingredients 6

2 cups all-purpose flour, plus more for dusting
1 cup whole-wheat flour
2 teaspoons kosher salt
1 1/8 teaspoons active dry yeast (half a standard packet)
1 1/2 cups warm water
1 cup shredded Cheddar cheese

Steps:

  • In a large mixing bowl, whisk together the flours, salt and yeast. Pour in the warm water and combine with a spatula until the dough becomes shaggy or sticky. Cover the bowl with plastic wrap and place in a warm area for at least 8 hours and up to 24 hours.
  • Preheat the oven to 450 degrees F. Place a 5.5-quart enameled Dutch oven inside while preheating.
  • Generously flour the work surface. Scrape the dough onto the floured surface and pull or fold into a round. Place on a sheet of parchment paper.
  • Remove the Dutch oven, lift the edges of the parchment paper and carefully lower the bread and paper into the Dutch oven. Place the lid on top and bake, covered, until the bread is slightly browned and takes shape, about 40 minutes. Remove the lid and sprinkle the cheese in the center of the loaf. Return to the oven and bake until the cheese is golden brown and the outside of the loaf is hard, about another 20 minutes.
  • Remove the bread from the Dutch oven and allow to cool completely before slicing.

CHEESY RANCH BREAD



Cheesy Ranch Bread image

Cheesy Ranch Bread

Provided by Hidden Valley

Categories     Sides

Time 15m

Yield 4

Number Of Ingredients 3

1 loaf (10 ounces) garlic bread
½ cup Hidden Valley® Original Ranch® Dressing
1 cup Italian cheese blend

Steps:

  • Preheat oven to 400°F.
  • Place frozen bread halves, cut side up, on an ungreased baking sheet and spread ¼ cup dressing on each half. Sprinkle ½ cup of shredded cheese over each half.
  • Place on top rack and bake for 8 to 10 minutes, then increase the heat and broil for 1 minute or until golden brown. Allow to cool before slicing.
  • Serve with extra dressing for dipping.

Nutrition Facts :

CHEDDAR CORNBREAD



Cheddar Cornbread image

Baking the cornbread in a preheated cast-iron skillet gives it a crisp brown crust and a moist interior.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 55m

Number Of Ingredients 10

1 cup all-purpose flour, (spooned and leveled)
1 cup stone-ground yellow cornmeal
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 cups low-fat buttermilk
2 large eggs
1 cup shredded cheddar cheese (4 ounces)
2 tablespoons butter

Steps:

  • Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.
  • Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.
  • Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.

Nutrition Facts : Calories 343 g, Fat 13 g, Fiber 1 g, Protein 13 g

CHEDDAR RANCH POTATOES RECIPE BY TASTY



Cheddar Ranch Potatoes Recipe by Tasty image

Here's what you need: red potatoes, ranch dressing, garlic powder, paprika, salt, pepper, shredded cheddar cheese, fresh chives

Provided by Merle O'Neal

Categories     Snacks

Yield 10 servings

Number Of Ingredients 8

9 red potatoes
½ cup ranch dressing
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon pepper
1 cup shredded cheddar cheese
¼ cup fresh chives, chopped

Steps:

  • Preheat oven to 400°F (200˚C).
  • Slice the potatoes in half, lengthwise, then slice each half lengthwise three times and across four times, to cube.
  • Bring a large pot of water to a boil and drop in chopped potatoes, cook 10 minutes.
  • Drain potatoes and mix in ranch, garlic powder, paprika, salt, and pepper.
  • Transfer to a 9x13-inch (23x33 cm) baking dish.
  • Bake for 30-35 minutes, or until nicely browned.
  • While still hot, mix in cheddar and chives.
  • Allow to cool for 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 203 calories, Carbohydrate 26 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, Sugar 1 gram

PULL APART CHEDDAR BACON RANCH BREAD



Pull Apart Cheddar Bacon Ranch Bread image

I call this a man's 'dessert'. Great for a football party or any gathering of men...if they can get it away from the women.

Provided by gailanng

Categories     Pork

Time 35m

Yield 10 serving(s)

Number Of Ingredients 6

1 unsliced loaf sourdough bread, round loaf
8 -12 ounces cheddar cheese, thinly sliced
3 ounces bacon bits (real bacon bits)
1/2 cup butter, melted
1 tablespoon dry ranch dressing mix
fresh ground pepper (optional)

Steps:

  • Preheat oven 350 degrees.
  • Using a sharp bread knife, cut the bread into about 1 inch slices from side to side going in both directions, repeating until entire loaf is cut. Do not cut through the bottom crust. It should look something like an onion mum.
  • Place slices of cheese inbetween slits. Sprinkle bacon bits on bread, making sure to tuck most between cuts.
  • Mix together butter and dry Ranch dressing mix. Pour over bread. If desired, dust with a couple of twists of freshly ground pepper.
  • Wrap in foil the entire loaf in foil, folding to seal. Place on a baking sheet; bake for 15 minutes. Unwrap. Bake for an additional 10 minutes or until cheese is melted.

Nutrition Facts : Calories 515.2, Fat 22.2, SaturatedFat 12.3, Cholesterol 57.7, Sodium 945.4, Carbohydrate 58.2, Fiber 2.5, Sugar 2.8, Protein 21

ORIGINAL RANCH CHEDDAR CHICKEN



Original Ranch Cheddar Chicken image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 cup Hidden Valley® Original Ranch® Dressing
4 boneless, skinless chicken breast halves, rinsed, pat dry
1 cup seasoned panko Japanese-style bread crumbs
¼ cup shredded sharp Cheddar cheese
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400°F. Pour the Hidden Valley® Original Ranch® Dressing into a large bowl. Add the chicken to the bowl of dressing and mix until the chicken is evenly coated. In a shallow bowl, add the breadcrumbs, Cheddar, Parmesan cheeses and stir until well combined. Dredge each breast in the bread crumb and cheese mixture. Arrange the chicken on a parchment-lined baking sheet. Bake the chicken for 20 to 25 minutes until the chicken is crisp and an internal temperature of 165°F is reached.

BACON RANCH CHEESY BREAD



Bacon Ranch Cheesy Bread image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 8

1 cup grated Monterey Jack cheese
1 cup grated Cheddar cheese
1 tablespoon chopped fresh parsley
8 slices bacon, partially cooked and chopped
2 green onions, white parts thinly sliced, green parts thinly sliced and reserved separately for garnish
1 round artisan or sourdough loaf
1 stick (8 tablespoons) salted butter, melted
2 tablespoons ranch dressing mix

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the Monterey Jack, Cheddar, parsley, bacon and onion whites in a bowl and mix well.
  • Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction to create small squares across the top of the loaf. Move slowly and use caution. Place the bread on a large sheet of aluminum foil.
  • Stuff the cheese mixture in between the rows of squares. Mix the melted butter and ranch dressing, then drizzle over the top. Wrap the loaf in the foil and bake for 25 minutes. Open the foil and continue to bake until heated through and the cheese is melted and bubbly, another 10 minutes. Sprinkle with the onion greens and serve immediately.

BACON CHEDDAR RANCH BURGERS



Bacon Cheddar Ranch Burgers image

Make and share this Bacon Cheddar Ranch Burgers recipe from Food.com.

Provided by singing4dlord07

Categories     < 30 Mins

Time 20m

Yield 4 Burgers, 4 serving(s)

Number Of Ingredients 6

1 lb ground beef
1 cup shredded sharp cheddar cheese
12 slices cooked bacon
4 ounces fresh mushrooms
4 hamburger buns
1 cup ranch salad dressing (optional)

Steps:

  • Combine ground beef, cheddar cheese, and 4 crumbled slices of the bacon into a bowl. Mix together lightly. Form the meat mixture into balls and gently flatten into patties of desired thickness.
  • Lightly grease a frying pan with olive (or vegetable) oil and place the patties into the pan. Cook both sides until the patties are golden brown
  • Take the cooked patties out of the pan and place on a plate with paper towels to drain the grease. Place the chopped mushrooms into the warm pan and fry them until they are golden brown.
  • Toast your hamburger buns on medium heat in the toaster oven or place on grill. Then, spread ranch dressing on one side of the bun. Take the drained patties and place on the bun. Place 2 slices of the cooked bacon on top of the burger, along with the fried mushrooms. You can also top with additional cheese if desired.

ORIGINAL RANCH CHEDDAR CHICKEN



Original Ranch Cheddar Chicken image

Coated with tangy Hidden Valley® Original Ranch® Dressing, chicken breasts are then dredged in a cheesy panko mixture and baked until crispy and tender.

Provided by Hidden Valley Ranch

Categories     Trusted Brands: Recipes and Tips     Hidden Valley®

Time 40m

Yield 4

Number Of Ingredients 5

1 cup Hidden Valley® Original Ranch® Salad Dressing
4 skinless, boneless chicken breast halves - rinsed and patted dry
¼ cup seasoned panko Japanese-style bread crumbs
¼ cup shredded sharp Cheddar cheese
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F.
  • Pour the Hidden Valley® Original Ranch® Dressing into a large bowl.
  • Add the chicken to the bowl of dressing and mix until the chicken is evenly coated.
  • In a shallow bowl, add the breadcrumbs, Cheddar and Parmesan cheeses and stir until well combined. Dredge each breast in the bread crumb and cheese mixture.
  • Arrange the chicken on a parchment-lined baking sheet.
  • Bake the chicken for 20 to 25 minutes until the chicken is crisp and an internal temperature of 165 degrees F is reached.

Nutrition Facts : Calories 472.5 calories, Carbohydrate 9 g, Cholesterol 96.4 mg, Fat 34.7 g, Protein 30 g, SaturatedFat 8.2 g, Sodium 729.5 mg, Sugar 2.1 g

RANCH CHEDDAR CHICKEN



Ranch Cheddar Chicken image

If you like ranch, you will love this Ranch Cheddar Chicken. The combination of the ranch and cheddar will make your tastebuds jump!

Provided by Daisy Girl

Categories     Chicken Breast

Time 45m

Yield 2 serving(s)

Number Of Ingredients 5

4 chicken breasts
1 tablespoon flour
1/2 cup ranch dressing
1/4 cup shredded sharp cheddar cheese
1/4 cup grated parmesan cheese

Steps:

  • Preheat oven to 375°F Mix together ranch dressing and flour. Coat chicken breasts with ranch/flour mixture and refrigerate in a container for 15-20 minutes.
  • Arrange coated chicken on a baking sheet. Combine both cheeses and sprinkle over chicken breasts. Bake 25 minutes and serve.

Nutrition Facts : Calories 914.2, Fat 66, SaturatedFat 17.7, Cholesterol 231.2, Sodium 1118, Carbohydrate 7.7, Fiber 0.5, Sugar 1.7, Protein 69.8

RANCH BREAD



Ranch Bread image

This bread has become a favorite in my house. I get more requests for it than I do for garlic bread. And there are never any leftovers of this when I make it.

Provided by Lorealle

Categories     Breads

Time 18m

Yield 1 loaf

Number Of Ingredients 4

1 loaf Italian bread or 1 loaf French bread
1 (1 ounce) packet dry ranch dressing mix
1/2 cup parmesan cheese
1/4 cup butter

Steps:

  • Slice bread almost whole way through being careful to still leave it connected at bottom of loaf.
  • Put bread on a sheet of aluminun foil large enough to fold up around the loaf.
  • Melt butter, add the remaining ingredients to the melted butter and mix.
  • Spread this mix in the slices in the bread.
  • I use a tablespoon and put one spoonful between each slice.
  • There will be a little of the butter mix left, I usually pour this over the top of the bread.
  • Wrap aluminun foil up around sides of loaf, leaving the top exposed.
  • Cook for 10 minute on 350, this is just long enough to make the top and bottom crispy and warm the bread up.
  • Enjoy!

RANCH FRENCH BREAD



Ranch French Bread image

Golden on the outside and tender on the inside, these lovely loaves get a fun flavor boost from ranch dressing. One slice always prompts a second helping or more, so this bread never lasts long.-Cherri Schmidt, Grand Island, Nebraska

Provided by Taste of Home

Time 50m

Yield 4 loaves (14 slices each).

Number Of Ingredients 10

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm buttermilk (110° to 115°)
1/2 cup butter, softened
1/2 cup sugar
3 large eggs
1 to 2 envelopes original ranch salad dressing mix
2 teaspoons salt
8 to 9 cups all-purpose flour
Additional butter, melted

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, eggs, ranch dressing mix, salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into a 14x12-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on two greased baking sheets. With a sharp knife, make five shallow slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 95 calories, Fat 2g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 154mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

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