CRISPY SHRIMP STUFFED PORK MEATBALLS! #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I wanted to do something creative for an appetizer -- so I came up with this. These meatballs are packed with so much flavor! The bread crumbs help keep the outside crispy & the ranch is layered all throughout the whole thing. Thesse were easy to make & absolutely DELICIOUS!
Provided by Deezrecipeze
Categories Meat
Time 30m
Yield 2-3 Meatballs, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, mix bread crumbs, parmesan & 1 tablespoon Hidden Valley Original Ranch Dip mix. Set aside.
- Place shrimp on a plate & sprinkle with 1 teaspoon Hidden Valley Original Ranch Dip mix. In another bowl,.
- mix pork with half of the bread crumb mixture & egg. Mix well. Add 1/2 of chives to remaining bread crumbs.
- Place one shrimp in the center of a scoop of pork & tightly form into balls. Roll balls in remaining.
- bread crumbs. Fry meatballs in a non stick skillet for 10-12 minutes until cooked thoroughly. While.
- meatballs are cooking, add remaining Hidden Valley Original Ranch Dip mix & remaining chives to greek.
- yogurt. Mix well.
- Drizzel yogurt in martini glasses. Place meatballs in glass & serve immediately. Serves 4.
SHRIMP AND PORK BALLS WITH SPICY LIME DIPPING SAUCE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 24 balls, up to 4 servings, 6 balls each
Number Of Ingredients 14
Steps:
- In the bowl of a food processor combine the scallions, half of the ginger - grated or minced, half of the chopped chile pepper, garlic, 3 tablespoons tamari, cilantro and the lime zest. Pulse for 30 seconds, scrape down the bowl and then continue to process 1 minute or until finely ground. Add the shrimp and pork, process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute. Roll the shrimp and pork mixture into to 24 balls, about the size of a large walnut. If you dip your hands in water before rolling the mixture the rolling goes a little easier.
- Preheat a large nonstick skillet with 4 tablespoons of vegetable oil over medium heat. Add the balls and don't move them until they are brown on 1 side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 4 minutes.
- While the balls are cooking make the spicy lime dipping sauce: in a bowl combine the remaining ginger, chili pepper, 1/2 cup tamari, lime juice, toasted sesame oil, honey and 3 tablespoons (a splash) of water. Taste and adjust the seasoning, if you find it to be too salty, add another drizzle of honey.
- Platter the shrimp and pork balls with a bowl of the spicy lime dipping sauce and toothpicks.
FRIED SHRIMP RANGOON #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Do you love crab rangoon? These fried shrimp rangoon appetizers are a delicious alternative! Perfect for parties and potlucks!
Provided by YoshiS
Categories Weeknight
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cream cheese, Greek yogurt, shrimp, chives, shallot, and Hidden Valley Original Ranch Seasoning Mix. Mix well until combined. Spoon about 1 tablespoon of filling in the middle of a wonton wrapper. Pinch the edges together to form a triangle. Continue with the remaining filling and wonton wrappers. Heat your oil to medium-high heat. Fry the shrimp rangoon until golden brown and crispy. Drain on paper towel-lined plates. Serve with your favorite dipping sauce.
BAKED STUFFED SHRIMP
This is a recipe for shrimp with a seasoned bread stuffing. I love to serve this dish when I have guests for dinner because I can prepare the shrimp early in the day. I've always received rave reviews over this recipe and have shared it often. You may add diced lobster or scallops to the cracker mixture just before baking. Serve with drawn butter.
Provided by LRW1
Categories Seafood Shellfish Shrimp
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, mix crushed crackers, bread crumbs and garlic powder. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in white wine, using only enough to hold together the mixture.
- Preheat oven to 400 degrees F (200 degrees C).
- Butterfly the shrimp using a sharp knife, and arrange back side up in a large baking dish. Stuff shrimp with heaping tablespoons of the cracker mixture.
- Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimp are opaque, and the tails have curled.
Nutrition Facts : Calories 546.9 calories, Carbohydrate 44.8 g, Cholesterol 148.3 mg, Fat 29.7 g, Fiber 2.4 g, Protein 19.3 g, SaturatedFat 16.4 g, Sodium 755.8 mg, Sugar 2.9 g
RANCH FLORENTINE MEATBALLS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Tasty pork and spinach meatballs that are also amazingly versatile: serve as party snacks with ranch dipping sauce, nestle in dinner rolls for sliders, or place on top of buttered pasta with extra parmesan cheese.
Provided by pamelavachon
Categories Meatballs
Time 30m
Yield 20 Meatballs, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl combine all ingredients except olive oil. Work mixture with hands until all elements are thoroughly incorporated into one mass.
- Using hands, roll mixture into meatballs approximately 1.5" in diameter and place on a cookie sheet or plate.
- Heat olive oil in a large, oven-proof saute pan over medium high heat. Add Meatballs and cook until browned on all sides, 1 - 2 minute each side.
- Transfer saute pan to oven and cook another 10 minutes until meatballs are cooked through.
Nutrition Facts : Calories 512.3, Fat 36.8, SaturatedFat 12.6, Cholesterol 139.3, Sodium 720.8, Carbohydrate 15.1, Fiber 3, Sugar 1.5, Protein 30.4
KICKIN' RANCH PASTA WITH MEATBALLS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry I love this recipe because it is family friendly, plus kids love pasta and meatballs. I also love Italian food and using Ranch in my recipe kicked it up a notch. I created this recipe for my family to enjoy. *Tip, powdered Parmesan works best for this recipe because it melts better in the sauce.
Provided by Becky Lo
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Mix together the ground pork, 1/4 cup of the Parmesan cheese, bread crumbs, greek yogurt, egg, half of the Hidden Valley Original Ranch dressing/seasoning mix, half of the Hidden Valley Ranch Fiesta dip mix, pepper and salt with hands.
- Roll into approximately thirty 1 1/2 inch diameter meatballs.
- Place on 11x16 greased baking sheet and place into preheated oven at 350 degrees for approximately 20 to 25 minutes or until internal temperature reaches 165 degrees.
- While meatballs are cooking, cook and drain noodles according to package;
- In a large skillet heat margarine, whipping cream, the remaining Hidden Valley Original Ranch dressing/seasoning mix, the remaining Fiesta Ranch Dip Mix, and pepper on medium heat until slightly thickened. ( Approximately 7 to 8 minutes. Do not boil. )
- Add remaining Parmesan cheese and continue to cook 2 to 3 minutes until cheese is melted.
- Place cooked meatballs in skillet and coat with sauce.
- Place fettuccine in serving bowl. Pour sauce and meatballs over fettuccine. Sprinkle chives over dish.
GIL'S PORK MEATBALLS W / GRAVY #RSC
Make and share this Gil's Pork Meatballs W / Gravy #RSC recipe from Food.com.
Provided by taylorrichmond
Categories Meatballs
Time 1h
Yield 4 meatballs, 4 serving(s)
Number Of Ingredients 18
Steps:
- Cover a baking sheet with foil and spray lightly with cooking spray.
- Soak bread crumbs in milk in a small bowl for 20 minutes.
- Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 10 to 15 minutes.
- Mix in a large bowl pork ,onions, Ranch mix, bread crumbs, eggs, parsley, garlic, spinach, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture until combined. Form meat mixture into balls about 4 inches in diameter. Cover and refrigerate for about thirty minutes to one hour. In a sauce pan combine the mushroom soup and Ranch dressing, add a pinch of black pepper. Cook until it simmers.
- Preheat an oven to 425 degrees. Arrange meatballs onto greased baking sheet. Bake in the preheated oven until browned, usually about 30 to 40 minutes. Remove from oven and serve, pour gravy mixture over the meatballs.
Nutrition Facts : Calories 753.4, Fat 56.8, SaturatedFat 18.3, Cholesterol 206.4, Sodium 2502.2, Carbohydrate 22.5, Fiber 3.7, Sugar 5.7, Protein 39
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