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Volume III
August 30, 2013

Weekly Home / Cook'n & Eat'n

Tastes Like Training Table (restaurant)

By Sydney Hill

This is a simple recipe from a restaurant that I don't even know if it exists anymore. However, even if you've never been there, this recipe can apply to you. It's simply homemade ranch.

When walking by a salad bar at a restaurant, which dressing is always the lowest? Which one needs a constant refill? Which one sometimes has two ladles because it's just that popular? It's the ranch, my friends, the ranch.

And lets face it, homemade ranch is always far better than the bottled. So, I'll make this from time to time. It's quick and worth it. Too add to that, it's got a unique flavor with just a hint of mustard and parmesan cheese that makes all of your toppings blend together.

Training Table Ranch (dip or dressing)

Serving size: 18
Calories per serving: 388

1 cup hot water (2 cups hot water is for a dressing)
5 ounces Romano or Parmesan cheese, grated
3/4 teaspoon garlic powder
1/2 teaspoon salt (plus a dash)
1 1/2 teaspoons coarse black pepper
1 1/2 teaspoons prepared mustard
4 cups mayonnaise

Mix water, parmesan (or romano), garlic powder, salt, pepper, and mustard together. Add mayonnaise and mix well. Refrigerate until chilled, keep refrigerated.

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Sydney Hill
Weekly Newsletter Contributer since 2012

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