Ranch Caesar Salad Rsc Recipes

Steps:

• Heat the oven to 400° F . Use a pizza cutter to slice the tortillas into thin strips. Line a baking sheet with foil and coat it with non-stick spray. Spread the tortilla strips out in a single layer and spritz lightly with more non-stick spray. Sprinkle lightly with Ranch Dressing Seasoning Mix.
• Bake the tortilla strips for 5-10 minutes or until they are golden brown and crispy. Stir the tortilla strips half way through cooking.
• While the tortilla strips are baking, cut the head of lettuce or greens into small pieces. Rinse the greens and drain well. Chop the tomato and slice the green onions with some tops. Rinse the black beans in a colander and drain well. Thaw the corn.
• Whisk together all of the ingredients for the dressing in a small bowl.
• You can either build one large salad or 4 Servings on chilled plate(s).
• Layer the greens first, then the chicken, black beans, corn, tomato, shredded cheese, green onion, and a few tortilla strips on top. Serve and ENJOY!

Steps:

• mix the shallot + parmesan + butter + bread crumbs then spread evenly on a baking pan and oven bake 5 minutes @ 300 deg.
• set cool 10 minutes.
• pan fry each chicken piece for 3 minutes on medium heat per side with salt and pepper for taste.
• combine the romaine lettuce (1 inch square cuts) + yellow peppers julienne style cuts (¼ inch thin cuts) + ranch dressing + caesar dressing and toss evenly and gently for 10 seconds then placed onto plates.
• add cucumbers (8 slices then quartered, 8 piece per serving).
• add tomatos (quartered 2 tomatoes per serving).
• add avocado (diced into 12 chunks per avocado slice ¼ avocado each serving).
• bread crumbs placed on top.
• chicken is cut into ½ inch slices after cooking then placed on top.
• Serve.

Steps:

• Preheat oven to 350 degrees. Lightly coat 8" or 9" square baking dish with cooking spray.
• FILLING:.
• Thinly slice celery and coarsely chop onion. In 12" skillet, melt 3 T butter and sauté 2 minutes. Pour into medium sized mixing bowl. In the same skillet, heat olive oil; add chicken breasts cut into ¾" cubes and 1 tablespoon of seasoning mix. Stir well and sauté just until chicken is no longer pink. Pour into mixing bowl with vegetables. Reserve 1 teaspoon of seasoning mix for the topping. Add remaining mix to bowl along with the next 7 ingredients. Stir gently to combine well. Pour chicken mixture into prepared baking dish.
• TOPPING:.
• In the same skillet, melt 2 tablespoons butter. Stir in Panko bread crumbs, sliced almonds and the 1 teaspoon of reserved seasoning mix. Toss just until well coated. Sprinkle topping on chicken filling mixture.
• Bake for 30 minutes until bubbly and topping is golden brown. Makes four generous, delicious servings.

Steps:

• Preheat oven to 350 degrees.
• Brown pork. Add shallots, fennel seed, chives, green onion, cayenne, garlic powder, salt and pepper. Heat for an additional minute. Stir in Parmesan cheese.
• In medium size bowl combine eggs, sugar, milk, oil, corn, HIDDEN VALLEY RANCH DRESSING, and cheese. Stir in cornmeal mix.
• Pour one-half of mixture into a greased cast iron skillet. Sprinkle the sausage mixture on top and pour remaining mixture over sausage.
• Bake in a 350 degree oven for 40-45 minutes until set. Sprinkle remaining 1/2 cheese on top. And bake an additional 5 minutes.

Steps:

• 1. Combine dry ingredients of bread crumbs and grated coconut in a medium size bowl and set aside.
• 2. Beat two eggs inn a small bowl and set aside.
• 3. Pour Hidden Valley Ranch Dip Mix into small bowl.
• 4. Devein the shrimp.
• 5. Now starts the assembly line: For each shrimp, dip them into the egg wash, then into the Hidden Valley Ranch mix. Then dip again into the egg wash.
• 6. Finally coat the shrimp in the bread crumb mixture.
• 7. Heat Cooking oil and only deep fry the shrimp when the oil is quite hot until golden brown.
• 8. Combine greek yogurt, chives and a splash of lemon juice.
• 9. Serve the shrimp standing in a large dollop of yogurt mixture.
• garnish with avocado or lemon slices.

Steps:

• Layer first 8 ingredients, one at a time, in a large glass bowl so you can see each layer.
• Mix the dressing ingredients together and pour evenly over the salad in the bowl.
• Add a layer of cheese, then a layer of bacon.
• Chill overnight.
• To serve using tongs go straight down into the salad to get all the layers.
• Optional:.
• Make in individual margarita glasses. I would shred the lettuces for ease for eating out of the glass. It`s a nice way to use leftover ingredients from the main salad as well. This way you can bring the trifle to a pot luck and have two for home. ;).