Guy Fieris Homemade Ranch Dressing Recipe 425

FAMILY FAVORITE SALAD WITH HOMEMADE RANCH DRESSING AND CROUTONS

Family Favorite Salad with Homemade Ranch Dressing and Croutons image

Provided by Guy Fieri

Time 2h45m

Yield 6 servings

Number Of Ingredients 26

Ingredients

1 head butter lettuce, washed, spun dry and torn or cut into bite-size pieces
1/2 head red leaf lettuce, washed, spun dry and torn or cut into bite-size pieces
3/4 cup Ranch Dressing, recipe follows
1 cup Croutons, recipe follows
1 pint cherry or grape tomatoes, cut in 1/2
2 ripe avocados, halved, pitted and flesh diced
2 pieces bacon, cooked until crisp and crumbled
1/3 cup sour cream
1/2 cup mayonnaise
1 cup buttermilk
3 tablespoons freshly chopped chives
2 tablespoons freshly chopped Italian parsley leaves
1/2 teaspoon dried dill
1 teaspoon salt, divided
1 teaspoon freshly cracked black pepper
1 tablespoon white vinegar
1 tablespoon garlic paste, (use half of the salt and 5 cloves garlic smashed with the flat side of a knife, to make paste)
1/2 teaspoon salt, plus more for sprinkling
1 teaspoon freshly cracked black pepper
1/4 teaspoon cayenne
1/2 teaspoon paprika
2 teaspoons dried parsley
1 teaspoon dried basil
2 teaspoons garlic paste, (2 cloves garlic smashed with the flat side of a knife and a sprinkle of salt, to make paste)
1/3 cup extra-virgin olive oil
4 cups cubed stale Italian bread, cut into 3/4-inch cubes

Steps:

In a chilled salad bowl, add the greens and lightly coat the inside of the bowl with Ranch Dressing. Add the Croutons and toss lightly. Garnish with the tomatoes, avocado and bacon, serve immediately.
In a medium bowl, combine the ingredients and blend well with fork or stick blender. Cover and refrigerate for at least 1 hour before serving.
Preheat the oven to 325 degrees F.
In a large bowl, combine all the ingredients, except the bread, until well combined. Adjust the seasoning, if needed. Add in the bread and mix well with your hands, tossing to coat all sides of cubes. Pour out onto a baking sheet and spread evenly. Bake in the oven for 20 to 30 minutes, turning after 10 minutes. Remove from the oven and let cool. Store in an airtight container.

GUY FIERI'S HOMEMADE RANCH DRESSING RECIPE - (4.2/5)

Guy Fieri's homemade ranch dressing Recipe - (4.2/5) image

Provided by SEFeiler

Number Of Ingredients 10

Ingredients

1/3 cup sour cream
1/2 cup mayonnaise
1 cup buttermilk
3 tablespoons freshly chopped chives
2 tablespoons freshly chopped Italian parsley leaves
1/2 teaspoon dried dill
1 teaspoon salt, divided
1 teaspoon freshly cracked black pepper
1 tablespoon white vinegar
1 tablespoon garlic paste, (use half of the salt and 5 cloves garlic smashed with the flat side of a knife, to make paste

Steps:

In a medium bowl, combine the ingredients and blend well with fork or stick blender. Cover and refrigerate for at least 1 hour before serving.

GUY FIERI'S PEPPERONI STUFFING

Guy Fieri's Pepperoni Stuffing image

Make and share this Guy Fieri's Pepperoni Stuffing recipe from Food.com.

Provided by GingerlyJ

Categories Pork

Time 45m

Yield 2 pounds, 10 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups sliced pepperoni
1 cup sliced yellow onion
1/4 cup chopped pepperoncini pepper
1 cup diced red bell pepper
1 cup diced celery
3 tablespoons minced garlic
1/2 cup diced sun-dried tomato
8 cups focaccia bread, cut into cubes, dried
1/2 cup chopped parsley
1 cup sliced green onion
3 eggs
1 teaspoon fresh ground pepper
1 teaspoon paprika
3 cups low sodium chicken broth
1/2 cup grated parmesan cheese

Steps:

1.In a medium sauté pan over medium to high heat, add pepperoni and cook until crispy; remove and drain on paper towels. When cool, crumble pepperoni, divide 3/4 for tossing in stuffing, and 1/4 for garnish. Leave remaining grease in pan, add yellow onions, pepperoncini, red pepper, celery, garlic, and sun-dried tomatoes, and sauté until onions are translucent. Remove and let cool.
2.In a large bowl add focaccia cubes, parsley, and green onions. In a small bowl add eggs, pepper, paprika, and whisk. Pour eggs over bread, add sautéed vegetables, and crumbled pepperoni. Mix all ingredients thoroughly and slowly add chicken stock, allowing for it to absorb evenly.
3.Preheat oven to 350 degrees. Lightly butter a 13" x 9" pan and add mixture to pan. Cover with aluminum foil and bake for 35 minutes; remove foil and bake for another 15 minutes to brown the top.
4.Garnish with Parmesan cheese and additional pepperoni crumbles.

Nutrition Facts : Calories 250.1, Fat 18.3, SaturatedFat 6.5, Cholesterol 95.5, Sodium 784.4, Carbohydrate 7.6, Fiber 1.7, Sugar 3.1, Protein 14.2

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