O.K. – you may turn up your nose at this – your taste, your choice – but lately I have been able to cobble together a quick sauce using Kraft Ranch Dressing. Take Sunday night for example: I usually serve Trader Joe’s Bolognese Stuffed Ravioli with just a drizzle of olive oil and some chopped chives. That day I had some nice plum tomatoes on hand so I chopped up one for each of us – pieces about a ½ inch or less – put them, and as much of their juice as I could scoop up, in a small sauce pan with 2 tablespoons of olive oil, and some salt and pepper. I simmered them for a few minutes, added 2 tablespoons of the dressing, and left it all on very low while the ravioli finished. The sauce looked and tasted great. Frank said he’d like that sauce on shrimp too.
Several times before I made that ‘pink’ sauce I’ve used the dressing for ‘white’ sauces. After chicken, pork chops, bacon, or maybe chopped meat, I’ve deglazed the pan – with a ¼ cup of pasta water or white wine perhaps – and a nice dollop of Kraft Ranch Dressing.Throw in maybe some chopped scallions or a drained 2 oz. jar of chopped, roasted red peppers, and voila! a tasty sauce.
Try it - one never knows, do one?
Sounds tasty! I haven't ever used ranch in a warm sauce, but I always mix it with an Italian balsamic vinaigrette dressing on my salads.
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