Ranchstylelentils Recipes
RANCH-STYLE BAKED LENTILS
The Palouse area of northern Idaho and eastern Washington is known as the "Dried Pea and Lentil Capital of the World". I serve this as a main dish, or as a side dish for picnics and barbecues. I've used the recipe for many years.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- Rinse the lentils. In a heavy saucepan, bring lentils, salt and 4 cups water to a boil. Cover and simmer 20 minutes or until the water is absorbed and the lentils are tender. , Meanwhile, cook beef over medium heat in a skillet until meat is no longer pink. Drain excess fat. Stir in soup mix, ketchup, mustard, vinegar and remaining water. Gently stir in lentils. Spoon into a 2-qt. baking dish. Cover and bake at 400° for 30-35 minutes.
Nutrition Facts :
RANCH STYLE LENTIL CASSEROLE
I'm not sure what these have to do with a ranch, (Don't you wonder where some dishes get their names?) but they're good. The ground beef is very optional. I leave it out, to cut down on both cost and calories.
Provided by Jo Ann L
Categories Lentil
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put lentils and 1 quart of water in a 3-quart pot; bring to a boil, then simmer for 30 minutes.
- Brown ground beef, if using, and drain fat.
- Stir all other ingredients into lentils (do not drain the lentils).
- Pour into 2 1/2 quart casserole and bake uncovered at 400*F for 30 minutes.
Nutrition Facts : Calories 102.7, Fat 0.3, SaturatedFat 0.1, Sodium 773.6, Carbohydrate 21, Fiber 4.4, Sugar 8, Protein 5.4
RANCH STYLE LENTILS
Make and share this Ranch Style Lentils recipe from Food.com.
Provided by ratherbeswimmin
Categories Lentil
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash and drain the lentils.
- In a saucepan add lentils, salt and 4 cups water; bring to a boil.
- Cover and simmer 20 minutes or until the water is absorbed and the lentils are tender.
- In a skillet, cook beef and garlic until meat is browned; drain.
- Stir in soup mix, ketchup, mustard, vinegar, pepper and remaining water.
- Gently stir in lentils.
- Pour into a 2-quart casserole dish.
- Bake, covered at 400 degrees for 30-35 minutes.
LIGHT RANCH DRESSING
Provided by Food Network Kitchen
Time 10m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Whisk the buttermilk, mayonnaise, Worcestershire sauce, onion powder, onion flakes, garlic powder, chives, dill and parsley in a bowl; add 1/2 teaspoon salt and 1/4 teaspoon pepper.
RESTAURANT STYLE RANCH DRESSING
I have never been satisfied with store bought or ranch dressing recipes. This one is thick, fresh tasting and doesn't have that "mayonnaise" flavor. Tastes very similar to that dressing from that famed "aussie" steak restaurant if you add paprika and cayenne to it. This is my own recipe and I had a party and served it with fresh veggies and it got rave reviews. Hope you like it.
Provided by southern_gal12000
Categories Salad Dressings
Time 15m
Yield 2 cups
Number Of Ingredients 12
Steps:
- Mix all ingredients well and chill for about an hour (I used a food processor to mix).
Nutrition Facts : Calories 507.6, Fat 43, SaturatedFat 14.3, Cholesterol 57.4, Sodium 975.6, Carbohydrate 27.1, Fiber 0.2, Sugar 9.4, Protein 6.1
INDIAN STYLE LENTILS-VEGAN
This is a very tasty recipe for the dry lentils available from the supermarket. I got the original from the 1972 edition of "An Invitation to Indian Cooking" by Madhur Jaffrey, a cookbook that I highly recommend for very satisfying recipes. I have modified it so that it has less fat. I use one tablespoonful here. If you want to use no oil, you could just dry roast the cumin seeds and leave out the asafetida. The seasoning is very mild; you can pump it up by adding more ginger, pepper, cayenne and turmeric.
Provided by Luvkimono
Categories Lentil
Time 1h5m
Yield 6 cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a 4-quart heavy-bottomed pot combine the lentils, 6 cups water, cinnamon stick, bay leaf, garlic cloves, giner slices and turmeric. Bring to a boil. Cover, lower heat and simmer gently 40-45 minutes, until the lentils are tender.
- Add the lemon, salt, black pepper and cayenne. Stir and cook for another 5 minutes.
- Just before serving heat 1 tablespoonful of canola oil in a small skillet over high heat. When it is very hot put in the asafetida and the cumin seeds and fry them until the asafetida expands and the cumin seeds darken. Pour the contents of the skillet into the pot and stir. (If you use no oil, leave out the asafetida).
Nutrition Facts : Calories 116.6, Fat 2.8, SaturatedFat 0.2, Sodium 584.2, Carbohydrate 17.1, Fiber 6.2, Sugar 1.6, Protein 7.1
INDIAN STYLE LENTILS
Make and share this Indian Style Lentils recipe from Food.com.
Provided by VeggieCook98
Categories Curries
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook lentils in 4 cups water until tender. 15-25 minute Meanwhile saute the garlic and onion in the oil. Transfer to a medium sized bowl and add the rest of the ingredients and stir very well.
- Once lentils are soft, combine the onion mixture with the lentils in a slow cooker and cook over low heat for at least two hours.
- Enjoy.
Nutrition Facts : Calories 407.2, Fat 18.7, SaturatedFat 12.4, Sodium 46.2, Carbohydrate 44.4, Fiber 20.6, Sugar 2.7, Protein 18.4
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