Hidden Valley Ranch Potato Chowder In A Pocket Rsc Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Place potatoes in a 1-gallon-size Glad® Zipper Bag and add oil; seal bag. Toss to coat.
• Add Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and toss again until coated. Bake in ungreased baking pan for 30 to 35 minutes or until potatoes are brown and crisp.

Steps:

• In 8 quart pot, boil water then add the diced potatoes, cooking for 10 minutes. Do not overcook them. (Prepare your other ingredients while the potatoes are cooking). Drain the potatoes and add the shallots, spinach, corn, garlic, Hidden Valley Ranch Dressing and sour cream, tossing gently to mix into the potatoes. Spread the potato mix in an 8" x 13" greased cake pan. Sprinkle the last 4 ingredients, in order, over the potatoes. Bake 350 F for 35-45 minute, until the potatoes are tender.
• *Chiffonade cut-leafy green vegetables (like spinach) that are stacked, rolled tightly and then cut into long thin strips.

Steps:

• Preheat oven to 450 degrees F.
• In a small saute pan place 1/2 tablespoon of canola oil over medium heat, add bacon. Render all the fat from the bacon until crispy then remove the bacon from pan using a slotted spoon, leave rendered bacon fat in pan, then add shallots and cook over low heat to sweat, once shallots have become soft, remove from pan and set aside, once again reserving the fat in the pan.
• In a large bowl place potatoes, add reserved bacon fat and toss potatoes.
• Place potatoes on a sheet tray, into the oven and bake for 20 minutes or until golden brown and cooked through, stir occasionally.
• Preheat a grill or a grill pan, season chicken with salt and pepper, brush with canola oil, grill until cooked thoroughly. Let rest for 10 minutes before dicing into 1/4 inch pieces, set aside.
• While grill is still hot grill corn until cooked through and kernels are soft, once cool using a knife cut the corn kernels off the cob, set aside.
• Once potatoes are finished in a large bowl combine potatoes, diced grilled chicken, rendered bacon, sauteed shallots, grilled corn kernels and 1 cup of hidden valley ranch dressing. Toss and serve.

Steps:

• Preheat oven to 400 degrees F.
• Season chicken pieses generously on each side with Hidden Valley Ranch seasoning mix and 1 TBSP smoked paprika. Let chicken stand for 20 minutes after being seasoned. Meanwhile, roast tomato in oven until skin is charred, peel and dice.
• Heat oil in large skillet, over medium high heat. Add chicken, without crowding, and brown well. Turn chicken and brown well. Add green pepper and shallots, and cook until soft. Add garlic and tomato, then cook 5 minutes while stirring. Add spinach, cook down, then add pepper sauce, reduce heat and simmer, covered, 30 minutes.
• Transfer chicken stew to 9", 2 QT casserole dish. Sprinkle with grated parmesan cheese. Bake until cheese is light brown on top.

Steps:

• 1) Preheat oven to 400 degrees F. Generously coat a 13 x 9-inch pan with nonstick cooking spray.
• 2) Combine drained potatoes, spinach, shallots, 5 teaspoons seasoning mix, black pepper, Parmesan cheese, 1 teaspoon lemon juice and flour in a large bowl. Mix well.
• 3) Using a 1/4-cup measure, drop 8 small mounds of mixture onto prepared baking sheet. Lightly press each mound to form a cake that is 1-inch high. Spray tops lightly with nonstick cooking spray. Bake for 30 minutes.
• 4) Meanwhile, combine yogurt, mayonnaise, remaining 5 teaspoon seasoning mix and 1 teaspoon lemon juice in a small bowl. Mix well.
• 5) Transfer potato cakes to a serving platter and top each with a small dollop of yogurt sauce. Garnish with lemon slices.Serve immediately. Yield: 8 potato cakes.

Steps:

• In a medium bowl combine mashed potatoes with the next 9 ingredients listed. Stir together until well blended. Heat cast iron skillet with a small amount of oil, on medium heat. Spoon batter into skillet, about a 4 inch round. Brown on both sides, drain on paper towels. Serve with dipping sauce.

Steps:

• In 3-quart saucepan, cook onion in butter over medium heat until onion is soft but not browned.
• Add mushrooms and Worcestershire sauceand cook until mushrooms are soft and pan juices have almost evaporated.
• n medium bowl, whisk together half-and-half, potato soup, wine and salad dressing mix until smooth.
• Drain clam liquid into dressing mixture; stir into mushrooms in pan.
• Cook, uncovered, until soup is heated through but not boiling.
• Add clams to soup; cook until heated through.
• Garnish each serving with parsley.

Steps:

• Rinse and pat dry chicken breasts.
• In a small dish or on a plate, combine the Ranch dressing and the flour. Dip each breast in the mixture until well coated.
• Transfer to baking dish. Cover breasts with the cheddar cheese and bake at 350°F for 35 minutes or until cooked through.