Best Ranch Potato Pancakes 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.

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.

MEDITERRANEAN LATKES (SAVORY PANCAKES)

Steps:

• Whiz together all sauce ingredients in a mini-blender and pour into a small crock; cover with plastic wrap and refrigerate.
• Bring 3 cups water to the boil in a small saucepan; add brown rice and boil for 30 minutes; add lentils and boil for 20 minutes longer (the mixture will look like porridge); allow to cool (mixture will thicken as it cools).
• Put minced onion, grated sweet potato and zucchini into a colander and toss with 1 tsp salt; allow to drain for ½ an hour; after half an hour, take handfuls of the vegetable mixture and squeeze as much water out as you can from it.
• Place it into a large bowl as you squeeze it dry; add cooled rice/lentil mixture, minced garlic, cheeses, parsley, dill, mint, egg and rye flour; with hands combine very well so that everything is evenly distributed; refrigerate for at least 30 minutes before frying.
• Pour enough oil (I used olive) into a large, non-stick skillet to come ¾ of an inch up sides of pan; heat over medium-high heat until small amount of latke mixture put in will immediately come to the surface and fry fairly briskly.
• Take about 2 tbsp of latke mixture at a time, shape into a patty that is about 3 inches in diameter and ½ an inch thick; fry 4-5 minutes; after 4-5 minutes, gently turn patty over and fry other side; as patties turn a deep golden-brown, remove from pan and drain on paper towels.
• Repeat with remaining latke mixture until all the patties have been fried.
• Serve warm or at room temperature with the sauce.

RANCH CUMBERLAND PIE #RSC

Steps:

• Preheat oven to 375°F.
• Bring potatoes to a boil in a large pot of salted water. Cook until tender for 15 to 20 minutes. Drain and mash potatoes. Stir in dressing mix and sour cream.
• Meanwhile, heat oil in a large skillet over medium heat. Add shallots and garlic; cook until begin to brown, about 2 minutes. Add carrots and ground beef; cook until beef is no longer pink. Drain the fat; add broth, tomato paste, vinegar, molasses and cayenne pepper. Cook until mixture is slightly thickened, about 10 minutes.
• Pour beef mixture into a 1½-quart baking dish. Spread mashed potatoes over meat mixture. Combine butter, breadcrumbs and parmesan cheese; sprinkle over potato layer.
• Bake pie for 20 minutes or until heated through and golden brown.

MY CRISPY MASHED POTATO PANCAKE

Steps:

• Combine potatoes, eggs, flour, and garlic powder in a bowl.
• Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.

NO FUSS NO MESS POTATO PANCAKES

Steps:

• Place all ingredients in a blender, in the order of the recipe.
• Blend pulsating until well mixed.
• Pour onto a hot griddle (380°) that has been greased (I use margarine). Pour to the size you desire.
• Turn when edges are brown.
• These are great served with sour cream, applesauce, jam, syrup or cheese.

CHEESY RANCH POTATO BAKE

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.

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.