Potato Ranch Slaw 5fix Recipes

Steps:

• Whisk together the mayo, dill, sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
• Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
• Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!

Steps:

• In a blender or mini food processor, combine the yogurt, buttermilk, mayonnaise, 3 tablespoons of the cilantro, half of the scallions, the garlic, jalapenos, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper. Process until smooth.
• Put the coleslaw, the remaining 2 tablespoons cilantro and the remaining scallions in a large bowl. Add the dressing and toss to coat.

Steps:

• Peel film at corner of Simply Potatoes package to vent and heat on high for 3 minutes in microwave.
• Completely remove film and stir.
• Microwave on high for 1 additional minute.
• Add 1 Tablespoon of Hidden Valley Ranch mix. Mix well. You can add more according to your taste.
• Let cool just enough to touch. You want it a bit warm. It pipes out better when it's a little warm.
• Load your piping bag with the mashed potatoes, (or Zip Lock Bag). Snip off the tip of the bag enough to have a nice size whole.
• On a wax paper lined baking sheet, pipe mashed potatoes out into an "onion ring" shape. Nice plump circles.
• Once all your rings are done, stick into freezer until firmly frozen. 30 minutes should work fine.
• Preheat your deep fryer to 350.
• Prepare your Onion Ring Batter according to the directions on the box.
• Take a few out of the freezer at a time. Work in batches keeping the others frozen until ready to batter and fry.
• Dip your potato ring into batter, shake off excess.
• Fry 2-3 minutes per side or until golden brown. Serve with your favorite dipping sauce.
• Note~you do not have to cook these right away. They keep frozen beautifully for future cravings.

Steps:

• Tip the chicken into a large bowl. Mix the hot sauce with the paprika, maple syrup, vinegar, garlic granules and butter in a separate bowl. Pour this over the chicken, toss, cover and chill overnight.
• The next day, make the ranch slaw. Tip the cabbage, onion, celery, mayonnaise, soured cream, vinegar and chives into a medium bowl, then season to taste and mix until everything is well-combined.
• Light the barbecue. When the coals are ashen, put the chicken on the grill and cook for 8 mins on each side, basting with the leftover marinade as you go. Alternatively, cook the chicken under a hot grill for 8-10 mins on each side, basting with the marinade. When the chicken is cooked through, put half a slice of cheese on each piece and leave to melt for 1 min. Put two chicken thighs on the base of each bun, spoon over some slaw and sandwich with the bun tops.

Steps:

• In a small bowl, combine the salad dressing, mayonnaise, sugar and lemon juice. Place the coleslaw mix in a salad bowl; add the dressing and toss to coat.

Steps:

• Mix dressings and seasonings in large bowl.
• Add remaining ingredients; mix lightly.

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.