Best Hidden Valley Ranch Potato Chowder In A Pocket Rsc Recipes

SCRUMPTIOUS HIDDEN VALLEY RANCH POTATO CASSEROLE #RSC

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.

CREAMY RANCH CHICKEN AND POTATO SOUP #RSC

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.

RANCH CLAM CHOWDER

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.

HIDDEN VALLEY SCALLOPED POTATOES RECIPE - (4.4/5)

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.

RANCH POTATO PANCAKES #RSC

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.