ranch_maven Profile - Allrecipes.com (18149596)

ranch_maven


ranch_maven
 
Home Town: Irving, Texas, USA
Living In: Grandview, Texas, USA
Member Since: Aug. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Southern, Healthy, Vegetarian, Dessert
Hobbies: Scrapbooking, Quilting, Walking, Fishing, Photography, Reading Books, Charity Work
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Recipe Reviews 5 reviews
Caprese Appetizer
This is one of my favorites to serve at family nights when my kids and grandkids drop by. It is fast easy and healthy.

2 users found this review helpful
Reviewed On: Aug. 22, 2014
Puerto Rican Pork Roast
This brings the pork roast to a new level. I multiple the recipe times 5 and use on a steamship pork roast- between 80-100 pounds. We serve at all special occasions at the ranch and recommend it to all our guests. i do not make the yuccas for these large meals, but otherwise follow the recipe. I do use our large smoker to cook the meat. We cook it between 10 and 12 hours at 180 degrees. This is a winnner.

14 users found this review helpful
Reviewed On: Aug. 28, 2010
Beaumont Ranch Potato Salad
This is my recipe. And I wanted to answers some questions from some of the reviewers. The most important part of this recipe is to add the dressing to the hot potatoes. If you prefer to peel your potatoes first, it should be fine. I did it that way for years before I opened the ranch to the public. We make this recipe for hundreds of people at a time. Taking this step out save us a lot of time. And it gives the salad a rustic look consistent with the ranch's image. As far as adding more calories by adding the oil, I think the flavor makes up for any extra calories. You need less mayo for this recipe so I think it is an even swap calorie wise. This is a recipe that you can make your own with by changing the condiments or the type of vinegar. I have been making this recipe for my family about 30 years. I started with a bottled Italian dressing and quickly changed to my personal favorite Italian dressing. At first I made it with corn oil, then safflower oil and finally extra virgin olive oil. It was the first recipe I added the ranch's signature dishes when we opened ten years ago. I hope you enjoy this as much as my family has.

63 users found this review helpful
Reviewed On: Jun. 28, 2010
 
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