Hidden Valley Ranch Potato Chowder In A Pocket Rsc Recipes

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RANCH CLAM CHOWDER



Ranch Clam Chowder image

I never thought I would be tempted by a "quick fix" clam chowder recipe, but Hidden Valleys Ranch Dressing version is headed for my Zaar cookbook!

Provided by Lorac

Categories     Chowders

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup chopped onion
3 tablespoons butter or 3 tablespoons margarine
1/2 lb fresh mushrooms, sliced
2 tablespoons Worcestershire sauce
1 1/2 cups half-and-half
1 (10 3/4 ounce) can cream of potato soup
1/4 cup dry white wine
1 (1 ounce) packet hidden valley ranch dressing mix
1 (10 ounce) can baby clams, undrained
chopped parsley

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.

CREAMY RANCH CHICKEN AND POTATO SOUP #RSC



Creamy Ranch Chicken and Potato Soup #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This is a delicious and satisfying soup that is a snap to put together even on the busiest weekdays. The Hidden Valley Ranch Seasoning Mix easily adds another layer of flavor to the soup.

Provided by Sirbarney

Categories     Weeknight

Time 30m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 10

2 lbs red potatoes
2 shallots, minced
2 garlic cloves, minced
6 cups low sodium chicken broth
1 (1 ounce) package Hidden Valley Original Ranch Dressing Mix
8 ounces sharp cheddar cheese, shredded
1 1/2 cups shredded cooked boneless skinless chicken breasts
2 teaspoons lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Peel and cut the potatoes into 1/2-inch cubes, place into a large stockpot. Add in the shallot, garlic and chicken broth. Bring to a boil over high heat, lower heat to medium and cook until potatoes are tender, approximately 15 minutes.
  • Remove pot from heat. Using a large mesh strainer or slotted spoon, remove about half of the potatoes/shallots/garlic from the pot and place onto a large plate; set aside. Using an immersion blender, blend the contents of the pot until smooth. Add in the Hidden Valley Ranch seasoning mix, continue to blend until fully combined.
  • Place pot back over medium heat. Add in the cheese and stir until cheese has melted into soup. Add in the reserved potato mixture, the chicken, lemon juice, salt and pepper. Continue to cook until heated through, approximately 2 minutes.

CHEESY RANCH POTATO BAKE



Cheesy Ranch Potato Bake image

Holly Ard's scrumptious recipe which won the Hidden Valley Family Friendly Food Contest held September 2005 at the Utah State Fair.

Provided by Debs Recipes

Categories     Potato

Time 35m

Yield 10 serving(s)

Number Of Ingredients 11

2 1/2 lbs southern style hash browns
2 (10 3/4 ounce) cans cream of chicken soup
3/4 cup sour cream
3/4 cup shredded mozzarella cheese
1 (1 1/8 ounce) envelope ranch dressing mix
2 tablespoons dried onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded colby-monterey jack cheese, divided
1/2 cup melted butter, divided
1 cup crushed cracker

Steps:

  • Set aside 1/2 cup of the shredded Colby-jack cheese; stir togther 1/4 cup of the melted butter and the crushed crackers in a small bowl; set this aside also.
  • Combine all remaining ingredients in a large bowl.
  • Turn potatoes into a lightly greased 9x13" baking pan; top with reserved cheese, and buttered crushed crackers.
  • Bake, uncovered, at 375° degrees for 30-35 minutes or until golden brown.

RANCH POTATO PANCAKES #RSC



Ranch Potato Pancakes #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Delicious side dish, and a good use for leftover mashed potatoes!

Provided by JABHOOK

Categories     Vegetable

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 14

2 cups mashed potatoes
1/3 cup shallot, finely chopped
2 teaspoons chopped chives
2 teaspoons Hidden Valley Original Ranch Dressing Mix (dry powder)
3 slices bacon, cooked crisp and chopped
2 tablespoons grated parmesan cheese
2 tablespoons Greek yogurt
1/4 teaspoon Tabasco sauce
2 eggs
1 -2 tablespoon flour
1/2 cup oil (for frying)
1/2 cup Greek yogurt
2 tablespoons dry ranch dressing mix
1 tablespoon chopped chives

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.

ORIGINAL RANCH ROASTED POTATOES



Original Ranch Roasted Potatoes image

Red potatoes are tossed in oil and ranch seasoning and roasted until brown and crisp to make this effortless side dish.

Provided by Hidden Valley Ranch

Categories     Trusted Brands: Recipes and Tips     Hidden Valley®

Time 45m

Yield 4

Number Of Ingredients 3

2 pounds small red potatoes, quartered
¼ cup vegetable oil
2 teaspoons Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

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.

Nutrition Facts : Calories 280 calories, Carbohydrate 36.2 g, Fat 13.9 g, Fiber 3.9 g, Protein 4.3 g, SaturatedFat 2.2 g, Sodium 26.3 mg, Sugar 2.3 g

HIDDEN VALLEY SCALLOPED POTATOES RECIPE - (4.4/5)



Hidden Valley Scalloped Potatoes Recipe - (4.4/5) image

Provided by carvalhohm2

Number Of Ingredients 13

Potatoes, Sliced Thin In Food Processor-Leave Potato Skins On
1 Pkg. Hidden Valley Ranch Dressing Mix
Chopped Onions, To Taste
Minced Garlic, To Taste
Cumin
Cayenne Pepper
Roux Sauce
1/2 cup (1 stick) Butter
1/2 cup Flour
1 1/2 cups Milk
American Cheese Slices
Garlic Salt, To Taste
Black Pepper, To Taste

Steps:

  • Spray a large glass pan or cake pan with butter-non-stick spray. Layer As Follows: Put 1/2 sliced potatoes in pan; season garlic salt and pepper. Spread 1/2 of the onions and garlic over the potatoes. Spread 1/2 of the Hidden Valley Ranch Dressing over the potatoes. Pour 1/2 of the cheese sauce over the potatoes. Repeat process; Roux sauce will be last. (Sprinkle cumin and cayenne pepper, to taste on top.) Bake in 350 degree oven until potatoes are tender; an hour or longer, depending on how full your pan is. Make Enough Roux Sauce To Cover Potatoes; So Adjust Amounts If Necessary. Roux Sauce: Melt 1 stick Blue Bonnet Margarine in skillet. Add 1/2 cup flour to melted Blue Bonnet Margarine; whisk. Add 1-1/2 Cups milk to butter-flour mixture; whisk. Add cheese to roux; whisk.

SCRUMPTIOUS HIDDEN VALLEY RANCH POTATO CASSEROLE #RSC



Scrumptious Hidden Valley Ranch Potato Casserole #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Using a variation in the type of potatoes and onions I usually use to prepare this dish, I developed this recipe based on my choices listed in the rules. I tend to use Hidden Valley products often in my recipes, therefore it was easy to experiment and come up with this "scrumptious" tasting potato casserole. I do substitute low-calorie and add vegetables when I can, to get my family to eat more vegetables.

Provided by chefpattisue

Categories     Potato

Time 50m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 11

8 -12 red potatoes, rinsed and diced
2 shallots, bulbs chopped small
10 fresh spinach leaves, chiffonade cut
1/2 cup frozen corn
4 minced garlic cloves
1 1/2 cups Hidden Valley® Original Ranch® Dressing
1/2 cup sour cream
1 1/2 cups shredded cheddar cheese
1/4 cup breadcrumbs
1 cup crushed potato chips
2 tablespoons chives, chopped

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.

Nutrition Facts : Calories 1311.9, Fat 85.6, SaturatedFat 21.8, Cholesterol 89.1, Sodium 1682.1, Carbohydrate 117.6, Fiber 12, Sugar 9.7, Protein 26.8

HIDDEN VALLEY RANCH POTATO SALAD RECIPE - (5/5)



Hidden Valley Ranch Potato Salad Recipe - (5/5) image

Provided by á-63580

Number Of Ingredients 7

2 pounds small red potatoes
1/2 cup sliced green onions
1 cup prepared Hidden Valley Ranch salad dressing (if using a packet instead of a bottle, you will need milk and mayonnaise to make the dressing)
Paprika
Black Pepper
Salt
Chives

Steps:

  • 1) Cook the potatoes in boiling water 2) Cut slightly cooled potatoes into bite-sized pieces 3) In a large bowl, combine potatoes, onions, and dressing. Toss gently. 4) Add salt and pepper to taste. 5) Dust with paprika. 6) Garnish with chives. 7) Serve warm/at room temperature, or chill for several hours or overnight and serve cold.

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