HIDDEN VALLEY RANCH: POTATO CHOWDER IN A POCKET #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This recipe reminds me of eating chowder bowls on rainy days with my mom. What I love about this recipe is that it's portable!
Provided by kitchenofgoodandevil
Categories Weeknight
Time 1h15m
Yield 4-8 pockets, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot put potatoes and enough water to cover them on the stove over medium to high heat. Cook until potatoes are tender. Drain.
- To potatoes add yogurt, Hidden Valley Ranch mix, and milk or water. Beat until mashed.
- Add corn, cheese, and shrimp. Blend together.
- Cut dough into fourths. Roll out each fourth using a little bit of flour, so it doesn't stick.
- Put about ½ cup to ¾ of filling into each fourth. I like to add a slice of Brie for good measure! Fold the dough over and crimp the edges.
- Place "pockets" on a baking sheet lined with foil and sprayed with cooking spray.
- Brush olive oil onto each pocket.
- Bake at 350° for 30-35minutes.
Nutrition Facts : Calories 478.3, Fat 10.4, SaturatedFat 4.4, Cholesterol 21.3, Sodium 219.8, Carbohydrate 86.3, Fiber 9.3, Sugar 6, Protein 15
THE ORIGINAL RANCH PORKEY PATTY #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Inspired by my four-year-old son, this practical everyday meal is sure to be a hit with the kids! The porkey patty makes the best winter burger for all those hamburglars in the family. Simple and easy to make with a rewarding flavor from the Hidden Valley's Original Ranch signature taste.
Provided by kcastineyra
Categories Pork
Time 35m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the ground meat, 1 egg, milk, shallots, half of the bread crumbs and half of the seasoning packet (about 1 T.).
- Form six porkey patties and place onto a large lightly greased nonstick skillet. Singe on medium to high heat for 2 minutes on each side. Turn off heat and let patties cool.
- Meanwhile in a shallow bowl, combine the remaining dry ingredients to make the breadcrumb mixture, and in another bowl beat the remaining egg.
- Completely coat the cooled patties in the egg then in the breadcrumb mixture and place them on a greased baking sheet.
- Bake the patties at 425 for 15 minutes, or until center is no longer pink. Top the porkey patties with provolone cheese the last 2 minutes of baking.
- I recommend serving on a whole wheat hamburger bun with mayo, lettuce, and sliced tomato. Enjoy!
Nutrition Facts : Calories 285.4, Fat 15.5, SaturatedFat 5.7, Cholesterol 122.1, Sodium 273.9, Carbohydrate 15, Fiber 0.9, Sugar 1.2, Protein 20.8
PORKY POCKETS
Make and share this Porky Pockets recipe from Food.com.
Provided by barneytoe
Categories Lunch/Snacks
Time 25m
Yield 20 pockets, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- melt 4 cups Crisco in deep fryer.
- mix melted Velveeta with tomatoe past, pour into a bowl.
- add Karo and whip for 2 minutes.
- cut pastry dough into 3 inch squares.
- add Vienna Sausages with a bit of the mixture to squares, wrap into a fun "porky pocket".
- Deep fry for 4 minutes or until golden brown.
- sprinkle with powered sugar and watch the kids go to town!
Nutrition Facts : Calories 1586.8, Fat 161.5, SaturatedFat 63, Cholesterol 142.3, Sodium 1189.4, Carbohydrate 22.9, Fiber 2.8, Sugar 4.7, Protein 11.4
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