Homemade(mixed) Ranch

Yeah... I am putting ranch on this thing.  But when you get ranch from a bottle... it is usually thick and nasty.  Almost like toothpaste.  When you get ranch at a restaurant it is thinner and way better.  If you make your own ranch it will end up like you get it in your favorite restaurants!  This one is super easy.

What you will need:

A packet of ranch seasoning-- If you have a Sams club nearby.... you might as well get a large container of the stuff.  Once you make it at home you will always want this done this way.  So continue at your own risk.  I warned you.
Mayo-- Not the light stuff.  Not Miracle Whip.  I have tried it with both of those and it turns out funny.  But not like Ha Ha funny.
Milk--The amount depends on how big of a batch you are making.
Optional--A plastic squeeze bottle.  It is nice to use for getting the sauce where you want it and not having to find a spoon all the time.  You can usually find these at a restaurant supply store or Bed Bath and Beyond type stores.  Maybe in Target or Wall-Mart too when in the summer season.

                                    

--Follow the directions on the package. I usually make the one cup mayo, one cup milk, three tablespoons of seasoning batch.  For some reason some of the packages don't have the mix amounts on the label.  So here...

                         Seasoning                  Milk                  Mayo
** 4 Servings   2 1/2 tsp                    1/4 Cup            1/4 Cup
** 8 Servings   1 1/2 Tbsp                 1/2 Cup            1/2 Cup
**16 Servings  3 Tbsp                       1 Cup               1 Cup


--I also like to use a little less than one full cup of mayo.  This makes it a little less thick.
--Mix well
--Mix better.  If you don't mix it well you will have lumps and chunks and that is not good.
--Put into whatever kind of container you are going to store it in and stick it in the fridge.
--Make sure that you don't fill the container all the way to the top...leave a little room.
--An hour or so after you mix it and the dressing has been in the fridge take it out and look at it.  If it seems to be too thick... add just a little more milk and shake it up.  I usually need to add a little more milk to mine after the hour wait.  But remember... it is easier to add a little more milk than it is to add a little more mayo.

--The mix should be good for about a month or even a little longer.
--You will be amazed what you will find that is good with a little ranch on it!!!

Burgers

I like big, thick burgers.  You can make the patties as big as you want, but I like them big.  Would say that about a half pound is a minimum for a size.

What you will need:
Burger-- Use 90/10 if you want good burgers.  Use 80/20 if you want really good burgers.
Worcestershire sauce
A1 or your favorite steak sauce. (I only buy steak sauce for burger mix.  The stuff is nasty on a steak.)
Salt/Pepper
Garlic Minced

--Make sure that your burger is nice and thawed out.  Put it in a big mixing bowl.
--Add in about a couple of teaspoons of W sauce.
--Add A1 sauce.  A little less than what you did for the W sauce.
--Salt and pepper to how you like it.
--Garlic is optional, but I like it.  Usually about a clove or so.  Garlic is one of those things though.  A clove of garlic to one person is awesome... to the next it is way too over powering.  So think about how you like garlic.

--Mix all of the stuff into the meat.  Combine well.
--Make up your patties.  I like big and thick, but not too thick.  Huh?

Way too Thin.

Way too thick.  Burgers...not meatballs

Now these are about right.  Maybe even a little more flattened. 

You can also put a spoon dent on the top of the patty and it will help hold the shape.

--I like to make the patties up and set them aside for a little while.  Usually i put them in the fridge for a little bit.  It seems to help them hold together a little better. 

As far as grilling.  Cook them the way you want to.  I like mine a little less done, like a medium, but usually if you get the right burger they will still be super juicy and delicious even if they get cooked a little more.  

When you put the burger on the grill... let it sit there for a while.  If you try turn it or flip it too soon it will rip up your burger. 

Top as you want to... I like American and Swiss on the burger.  Bacon is always good.  A butter toasted bun is a nice touch too. Get as crazy or simple as you want to... 

Garlic Mashed Potatoes

These are good with just about anything.  They aren't that complicated.  Just a couple of twists or tips to change up your normal mashers.

****Disclaimer**** Make sure you are buying only potatoes that are grown and/or packaged in the state of Minnesota.  Those are the best spuds you can find. ;)

What you will need:
Potatoes--Reds.  Minnesota preferably.  Use as many as you always do... then add one more.  You know... for the pan.
Salt-- We will talk about how much
Butter-- Softened and ready to go at the end
Cream Cheese--Depends on how many spuds you have.
Garlic-Minced

--Cut up the spuds.  You can leave the skins on them if you like.  Every once in a while it is nice for a change of pace.
--When you get them all cut up... soak them in the pan you will eventually cook them in.  You can soak them up to over night if you want.  Another one of those things that is not completely necessary, but it is nice to get them out of the way ahead of time.  Especially in those real big meal days.

--Drain, rinse and refill the pot with fresh water.

--Add salt to the water.  How much?  Way more than you think.  I never really measure stuff like this.  So it is always a little different.  I would say about a teaspoon per serving.  You will have to play with this one to get it right for you.  But remember that it is better to say that they could have used a little more salt rather than a little less salt.  (And if you get it right you should not need to put any additional salt on the spuds at the table.)

-- Cook the spuds.  You know how to do this.

--When they are done drain the potatoes.

--Think about how much butter you usually use when making your spuds.  Put that much butter in the bottom of the pan.

-- Now put about half as much of the Cream cheese as you did butter in the pan.

--Put the spuds back in the pan on top of the cream cheese and the butter.

--Add your garlic.  As much as you feel comfortable with.  You don't have to get carried away with the garlic.    You still want them to be garlic mashed potatoes... not garlic with a side of mashed potatoes.  As you get more comfortable with it you can add more.

--Mash.  You shouldn't need to add any milk or cream to the spuds.  Mashing gives you a better consistency i think.  Some people like to whip the spuds, but sometimes they get a little like a yogurt consistency... not the best.  If the potatoes are a little too runny... let them sit in the pot for a bit.  As they sit they will get a little more thick.

These things are a bit of an art form.  They are definitely not a science.  Sometimes they are better than other times.  Sometimes you wish you had a little more garlic in them.  Practice and you will get better at it.