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Cravings Culture Packaged Food

8 Wild Containers Only Ranch-Obsessed Folks Would Fill With The Dressing

Hidden Valley Ranch is no stranger to colossal creations, as they’ve engineered a massive ranch Magnum, kegs, and even a ranch “fondue fountain” in the past. Their latest undertaking, however, may be one of the largest to date.

Recently, Hidden Valley Ranch celebrated National Ranch Day by challenging anyone to come to Las Vegas’ New York – New York Hotel & Casino with a container of choice. At a location marked by a 24-foot-tall bottle of the dressing, they would fill literally ANY vessel you could think of.

Of course, many took this as a challenge to go as wild with their creativity as possible, generating as many wowed faces as they did laughs. These were just some of the more zany ideas folks brought to the table.

Kiddie Pool

While I’m slightly bummed this kid didn’t come fully decked in board shorts and flip flops, he did come away with literally enough ranch dressing to swim in.

Protein Powder Container

 

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Can you use ranch dressing to bulk up? Maybe if you quaff it like this guy. If he did in fact have protein powder inside there, he may have found an innovative new way to get his gains.

Party Helmet

Foodbeast’s own Elie Ayrouth got in on the action with a guzzler helmet that looks like it came out of Team Fortress 2. Honestly, I’m impressed by his breathing skills now, since he was able to suck ranch all the way through that tube.

Massive Light Bulb

 

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You know those giant light bulb-shaped boba glasses that went viral a couple of years back? This genius found a clever way to repurpose hers: use it to stock up on a massive supply of ranch. Now that’s a light bulb of an idea shining with brilliance.

Ranch Beer Bong

 

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The real container of ranch here wasn’t the beer bong: It was the champ who took down as much dressing as possible while guzzling it through his chugging contraption.

Margarita Yardsticks

When in Vegas, you know one of these iconic glasses are bound to show up somewhere. For many hoping to stock up on ranch, this was one of the more convenient glass options available on the Strip.

Giant Popcorn Bucket

 

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Foodbeast’s own Geoff Kutnick got the right idea. Next movie night, forget the popcorn, because I’m filling the bucket up with ranch and using it like a massive fondue fountain that anyone can dip stuff in. I wonder how the resulting ranch would taste afterward?

Ranch Shower

You almost won the entire day with this move, my man. Going all in to take a massive bath in ranch, and even scrubbing yourself from head to toe in the process? I’m not sure anybody can compete, really.

Although, there is this guy who won the day by drinking out of the biggest container of them all…

 

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Congrats, dude. You officially won the ranch-loving side of the internet.

Categories
Packaged Food

Hidden Valley Dropped A MASSIVE Magnum Bottle of Ranch Dressing

Those looking to flex their love of ranch on the rest of the world may have just found the ultimate bottle to do so with.

Photo: Elie Ayrouth // Foodbeast

Hidden Valley Ranch recently dropped a colossal magnum bottle of their signature dressing in a limited-edition sale. With 1.75 Liters of ranch inside, it’s an ideal gift for lovers of the dressing that desire supply for days on end.

This isn’t the first massive drop of ranch Hidden Valley has graced us with, as they dropped a massive keg of ranch for the holiday season last year.

 

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Limited edition magnum-sized Ranch. Send nuggets please. #foodbeast

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Unfortunately, the most recent batch of ranch magnums have sold out, but there’s always the promise that Hidden Valley will bring another round of these back in the near future. In the meantime, there’s a lot of other ranch swag available in the company’s online store.

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Grocery Packaged Food Recipes

This Ranch Dressing Cookbook Is For People Obsessed With Ranch

Photo: Shutterstock // Elena Veselova

Do you put ranch on carrots, pizza and everything else? You might be a “Ranch Head,” and there’s a hot-off-the-press ranch dressing cookbook that’s precisely what you need.

Look, it’s cool that you’re a “Ranch Head.” We’re all about cooking with ranch. Besides, ranch has become America’s favorite salad dressing / all-purpose dip. It turns up everywhere, in mac n’ cheese, on wraps and even in Chick-fil-A’s signature sauce.

The pinnacle of ranch’s popularity might be a ranch dressing cookbook called Ranch: An Ode to America’s Beloved Sauce in 60 Mouth-Watering Recipes. The release date is September 25, but we’re testing and sharing one recipe ahead of schedule!

Ranch-Marinated Lamb Skewers

From the cookbook Ranch, by Abby Reisner. It’s chock-full of recipes for ranch and recipes made with ranch, including this one.

Ingredients

  • 2 cups sour cream
  • 2 cups plain yogurt
  • 1 lemon, halved, plus 1 teaspoon fresh lemon juice
  • 2 garlic cloves, minced
  • 2 teaspoons onion powder
  • 1 teaspoon mustard powder
  • 1/2 teaspoon sumac (optional)
  • Kosher salt
  • 2 tablespoons finely chopped fresh parsley, plus more for garnish
  • 2 tablespoons finely chopped fresh dill, plus more for garnish
  • 2 tablespoons finely chopped mint leaves, plus more for garnish
  • 2 tablespoons red wine vinegar
  • Freshly ground black pepper
  • 1/4 cup buttermilk
  • 2 pounds boneless lamb shoulder, trimmed, cut into 1-inch pieces
  • Vegetable oil, for greasing the grill
  • 3 tablespoons honey
  • 2 Calabrian chilies, thinly sliced

Note: You also need 12 wooden skewers, soaked in water for about an hour. (Here’s why you soak ’em.)

Step 1: Round up the ingredients

I’ll admit, I find long recipe lists intimidating. But this one really only seemslong. I already had yogurt, sour cream and buttermilk (pancake addict here!) in my fridge, and all the seasonings in my cupboard. I even had some lamb in my freezer. It came down to shopping at my corner market for the fresh herbs and chilies.

I should mention, however, that I discovered too late that the lamb in my freezer wasn’t lamb shoulder, but bone-in lamb loin chops, so the kabobs weren’t happening. Spoiler: It was still awesome.

Step 2: Make your marinade

In a large bowl, start by whisking together the marinade. I used a mini-chopper to mince the garlic, parsley, dill and mint (I have a fabulous and very affordable Ninja). I then combined the herbs with my sour cream, yogurt, lemon juice, onion powder, mustard powder, sumac, 1 teaspoon of salt and vinegar. I seasoned with pepper and then whisked in the buttermilk.

Whisking in buttermilkPhoto: Taste of Home

A quick finger-dip told me the seasonings were just right, so no adjustments necessary before I reserved one and a half cups of the ranch for later. I used the rest to marinate the lamb: in a large resealable bag, I combined the lamb with the marinade and let it sit in the fridge overnight, growing more tender by the minute.

Marinating lamb in ranchPhoto: Taste of Home

Step 3: Grill the meat

I preheated my gas grill to 400˚, which allows for a nice sear, wiped the excess marinade off the lamb, and placed it on the grill. I turned it over after 2 minutes and then turning down the heat to 350˚. I turned them again after 5 minutes and took them out after 10 minutes so they’d be medium by the time they were done resting.

(For anyone who’s making kabobs, thread the lamb pieces onto the skewers, and season the skewers with salt and pepper. Grill the lamb, turning occasionally, until charred in some spots, about 7 minutes.)

While the lamb rested, I grilled my lemon halves until beautifully darkened.

Step 4: Serve!

I drizzled the honey over the lamb, and topped with chile slices and a sprinkling of the reserved herbs. Then you squeeze the grilled lemon halves over the lamb and serve with the reserved ranch marinade.

Cooked lamb with ranch dressingPhoto: Taste of Home

“It’s good,” says my son, which if you knew him, you’d recognize as a rave review. And I agreed! The ranch-enhanced lamb browned up beautifully and turned out tender and moist—the flavor was equal parts sweet, salty, sour and spicy (from the chiles).

In short order, nothing was left but bones, which our elderly Beagle-Bassett mix, was thrilled to clean off for us. (He gave them a thorough cleaning and then promptly buried them in my Echinacea.)

Thoughts for next time

Next time I make these—and there will definitely be a next—I wouldn’t change a thing about the recipe—although I might be persuaded to make this as it was meant to be: kabobs.

You can find Ranch: An Ode to America’s Beloved Sauce in 60 Mouth-Watering Recipes on Amazon.

Related Links:


Article by Lauren Cahn for Taste of Home. View the original article here.

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#foodbeast Alcohol Beer Brand Cravings Features FOODBEAST Recipes SPONSORED Toasty Video

This Is The Pizza Pretzel Recipe You Need In Your Life

To continue our celebration of National Pizza Month, we head to the Nation’s Capital to enlist the help of fellow pizza-loving foodie, Justin Schuble a.k.a. DC Food Porn. For this National Pizza Month recipe, we’ve reimagined the traditional taste of a pizza — and turned it into a giant pretzel. Because if there’s anything better than a giant pretzel, it’s a giant pizza pretzel with mini pepperonis plastered all over it.

This buttery, crispy play on pizza is perfect for those cold October nights. Thankfully, DC Food Porn and Pabst Blue Ribbon have hooked us up with this super simple giant pepperoni pizza pretzel and PBR Ranch dip recipe that will give you some time to chill out and sip on a cold one.

Since October is National Pizza Month, this freshly baked pretzel pie will help you celebrate. In doing so, you should also showcase your unadulterated love for everything pizza and PBR by posting your pizza-based creations on social media and hashtagging “#InPizzaWeCrush.”

DC Food Porn is already way ahead of the game, so take notes and be sure to have plenty of pepperoni pretzel pizzas, PBR infused-ranch dipping sauce and – of course – ice cold PBRs on deck.

Here’s what you’ll need to get started.     

Estimated prep time: 15 minutes
Estimated cook time: 20-25 minutes
Estimated total time: 35-40 minutes

Ingredients:
For the pretzel
16 ounces store-bought pizza dough
1 cup mozzarella cheese, shredded
1 cup parmesan cheese, shredded
2 large eggs
1 ½ cups mini pepperonis
1 jar tomato sauce
For the PBR ranch dip
16 ounces cream cheese, softened
1/3 cup PBR
1 package Ranch dressing seasoning mix
2 cups shredded cheddar cheese

Step 1
Preheat oven to 400 degrees Fahrenheit. Slightly flour a cutting board. Roll the pizza dough into a long rope. Stuff with parmesan and mozzarella. Pinch edges to contain the cheese.

Step 2
Fold dough into a pretzel shape (bring ends together, twist around once, bring ends down into pretzel shape) and transfer to baking sheet lined with parchment paper. Brush with egg wash, and top with generous amounts of parmesan, mozzarella, and pepperoni. Bake for ~20 minutes at 400F (or until cheese is melted and pretzel is golden brown).

Step 3
While pretzel is baking, prepare PBR ranch dip. Beat the cream cheese, beer and seasoning mix in a large bowl. Add shredded cheddar cheese and stir until evenly combined. Microwave for 30 seconds and stir. Repeat this process until cheddar cheese is melted, and mixture is fully softened.

Step 4
Serve pretzel with tomato sauce and PBR ranch dip!


Created in partnership with Pabst Blue Ribbon

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Products Video

Good Mythical Morning Attempts To See If Everything Really Is Better With Ranch

Ranch dressing: one of the most controversial condiments out there. Some people love it, some people despise it. Those who love it often claim that literally EVERYTHING tastes better with ranch. But is that really true?

YouTube channel Good Mythical Morning decided to put that claim to the test and put ranch dressing on a bunch of foods that normally don’t get paired with it. Hosts Rhett and Link drizzled ranch dressing onto donuts, ramen, Jello, coffee, crayons, liver, and even uni (sea urchin). They then tasted each one and evaluated whether they thought each tasted better or worse with ranch.

While every single one of those combinations sound disgusting (except maybe for the ramen), it turns out that Rhett and Link did end up preferring some more than others. The donuts and coffee definitely didn’t work out for either of them, but both were huge fans of the odd combination of ranch dressing with Jello.

I definitely wouldn’t try any of the combinations out, given that I’m not totally down with ranch. But if you’re one of those crazy people that does really love the dressing, try some of these combinations out for yourself and see if the claim that everything is better with ranch is true.

Categories
Fast Food

Carl’s Jr. Offers Buffalo Blue Cheese Crisscut Fries Covered in Ranch Dressing

Buffalo-Blue-Cheese-Crisscut-Fries

Carl’s Jr. is doing it right and expanding their blue cheese-theme with limited-time Buffalo Blue Cheese Crisscut Fries. The new item follows the launch of their Buffalo Blue Cheese Burger and features waffle-cut fries decked out in blue cheese crumbles, ranch dressing and hot buffalo sauce.

If the fries are anything like the blue cheese burger, which is pleasantly stinky and flavorful, Carl’s Jr. fans will not be disappointed. The Buffalo Blue Cheese Fries will run you a hefty 740 calories and will probably be worth it. Of course, that only applies to die-hard blue cheese lovers. You can read the mini rant here.

PicThx Carl’s Jr.

Categories
Cravings

BBQ Pork Sausage Bacon Breakfast Local Yokel

This baby is called the “Local Yokel” and is served at the Honeypie Cafe in good old Milwaukee! This is nothing short of anything you could ever want in between two buns! “That’s what she said!”

Categories
Cravings

Craving: Bacon Cheeseburger Chicken

Chicken breasts, teriyaki sauce, ranch dressing, cheddar cheese, bacon and a side of beautiful mashed potatoes. For some reason, when I look at the above picture, I start to drool and I get an obscure picture of a Costco’s Chicken Bake stuffed-inside-out. Yeah, I don’t get it either. (Thx Kevin&Amanda)