erve immediately alongside some Buttermilk Ranch Dippin' Sauce. (See Cook's
Pour mixture of oil, dressing, seasoning and dill weed over pretzel pieces; stir.
Place pretzels on flat cookie sheet; bake at 350\u00b0 for 15 minutes.
Stir once during baking time.
ood processor combine the pretzels, Ranch Dip packet, Parmesan cheese, lemon
Mix vegetable oil, lemon pepper and powdered ranch dressing. Pour over pretzels and soak 24 hours, shaking often.
Spread 3/4 of the pretzel rods and other pretzels with peanut butter, leaving enough uncovered to hold it.
Roll each prezel in, or cover each pretzel with the toppings listed above or of your choice.
Refrigerate for 30 minutes or eat right away.
\tStart preparing by removing the crust from all sides of the bread.
\tNow slice the bread lengthwise into 3 equal parts.
\tMix all the dry ingredients together, i.e. gram flour (Besan), rice flour, asafoetida, cumin seeds, and salt. Rice flour adds to the crispness.
\tNow add the water slowly to make a smooth batter, a consistency that of Dosa batter.
\tNext, add the green chillies and cilantro and mix well.
\tNow heat oil in a frying pan on medium high heat. To check if the oil is ready, put a tiny drop of the batter in oil. ...
late, I used buttermilk ranch for this recipe.
dip raw chop
Drain\tpotatoes.
Crumble
bacon
in
potatoes;
slice onions, add.
Salt\tand pepper to taste.
Add chives to taste. Mix with Ranch dressing, original recipe.
(Mix dressing first and chill while potatoes cook.)
Combine beans, hot sauce, ranch dressing, garlic, and oil in a food processor. Pulse, adding water as necessary to improve consistency until desired consistency is reached, 8 to 10 pulses.
Top with crumbled blue cheese and a drizzle of more hot sauce. Serve with Snack Factory(R) Pretzel Crisps(R) and assorted vegetables for dipping.
Top with blue cheese and an optional drizzle of hot sauce. Serve with Snack Factory(R) Pretzel Crisps(R) and assorted veggie sticks like carrots and celery.
Pour the bugles, pretzels, cereal, crackers, and fritos into a paper grocery sack and mix a little.
In a small bowl, mix the oil, dressing mix, lemon pepper, and dill with a whisk until well blended.
Pour over the snack mix in the paper sack, roll the bag down, and shake well.
Spread snack mix out (on foil or parchment paper or in baking sheets) and let dry for a bit.
In a large bowl, mix together all snacks.
Mix popping oil with Ranch dressing.
Coat snacks.
Stir every 1/2 hour for 4 hours.
Makes 25 cups.
Beat cream cheese, butter, dip mix, and 1/4 Celsius parmesan cheese until smooth.
Spread in shallow serving dish and cover generously with cracked black pepper. Finely shred fresh parmesan over top to cover.
Serve with pretzel knots or pretzel chips.
Line a baking sheet with waxed paper. Arrange Snack Factory(R) Pretzel Crisps(R) on sheet.
Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
Dip each apricot in the dark chocolate, allowing excess to drip back into bowl. Place on top of Snack Factory(R) Pretzel Crisp(R).
Sprinkle lightly with toasted pecans. Allow chocolate to set before serving.
f you prefer), crumble the pretzel crunch clusters to half their
Place oyster crackers, pretzels and nuts in a large bowl.
Set aside.
Mix oil, garlic salt, dill weed and Ranch dressing well. Pour over snacks and mix well.
Can be kept in container for a long time.
Great for parties and the holidays.
Cut cheese into 16 cubes. Let stand at room temperature 10 to 15 minute or until cheese is at room temperature.
Insert a thin pretzel stick into each cube.
Serve with Honey Dijon Mustard or your child's favorite dressing.
Spoon about 2 teaspoons ice cream onto 12 Snack Factory(R) Pretzel Crisps(R), and smooth out over the pretzel. Top with a strawberry slice and a square of chocolate candy bar. Add a small dollop of ice cream on top to hold the sandwich together. Top with remaining Pretzel Crisps(R).
Arrange on a serving plate and place in the freezer for about 15 minutes or until the ice cream is re-frozen before serving.
nacks, cheese crackers, popcorn, and pretzel sticks in a large roasting
Mix dry ingredients in large can.
Mix popcorn oil and ranch dressing; pour over dry ingredients.
Mix well and serve.
Heat olive oil in a large sauce pan and add the onions and garlic, sauteing them until golden brown. Add the spinach and sprinkle with salt and pepper.
Stir in in milk, cream cheese, mayo and Parmesan cheese; stir until ingredients are evenly incorporated. Reduce heat to low. Allow the ingredients to simmer together, continuing to stir occasionally.
Serve warm with Snack Factory(R) Pretzel Crisps(R).