HIDDEN VALLEYANDREG; CRUNCHY BAKED RANCH CHICKEN
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F. In a shallow bowl, mix the mayonnaise with the Ranch Dressing Mix. In a second shallow bowl, place the breadcrumbs. Dip each chicken breast in the ranch dressing mixture, removing any excess, and then dip in breadcrumbs. Place them on a parchment-lined baking sheet until chicken is cooked through, about 25 minutes.;
EASY CHICKEN RANCH CASSEROLE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I love chicken and pasta, but sometimes I don't feel like handling raw chicken and cooking it up. This recipe lets you skip that step, and you don't have to wait for the noodles to cook all the way! It's fast, easy, and delicious for kids and adults. You can also add in any veggies you like, or bacon bits to spice it up a little. This recipe feeds four, but is very easy to double for a bigger family.
Provided by serendipity_es
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil the macaroni noodles 3-5 minutes short of the listed time, then drain well.
- Mix the cream of chicken, chicken breast, mayonnaise, milk, shredded cheese, and ranch mix together in a bowl.
- In a separate bowl, melt the butter, then add the bread crumbs, garlic powder, onion powder, and Parmesan cheese, and stir well.
- Layer the cooked and drained noodles in a 8x8 or 9x9 baking dish. Add chicken mix on top, then use a spoon or spatula to slightly mix the sauce down into the noodles.
- Sprinkle the seasoned bread crumbs on top.
- Bake in a preheated 325 degree oven for 25 minutes.
Nutrition Facts : Calories 776.6, Fat 33.5, SaturatedFat 12, Cholesterol 107.8, Sodium 1214.4, Carbohydrate 76.2, Fiber 3.1, Sugar 5.6, Protein 40.9
RANCH TURKEY
Provided by Katie Lee Biegel
Categories main-dish
Time 9h
Yield 10 servings
Number Of Ingredients 10
Steps:
- Allow the turkey to come to room temperature for 2 hours.
- Preheat the oven to 425 degrees F.
- Remove 2 tablespoons of ranch seasoning from 1 packet and reserve. In a small bowl, mix together 1 stick (8 tablespoons) of butter with the remaining ranch seasoning from both packets until well incorporated.
- Arrange the carrots, celery and onions in the bottom of a roasting pan, then put a roasting rack over them. Put the turkey on the rack and spread the ranch butter all over and underneath the skin. Season generously with salt and pepper. Reduce the oven temperature to 350 degrees F and put the turkey inside to roast.
- In the meantime, add the maple syrup and 2 cups of chicken stock to a saucepan, then stir in the 2 tablespoons reserved ranch seasoning. Bring to a simmer just to warm through and incorporate the seasoning. Roast the turkey, basting with this liquid every 20 minutes, until a thermometer inserted in the thickest part of the thigh reads 160 degrees F (allow about 1 hour of cooking time for every 3 pounds of turkey). Tent with a piece of aluminum foil and let rest at least 30 minutes. (There will be carryover cooking and the temperature will rise to 165 degrees F while resting.)
- For the gravy, strain the juices left in the bottom of the roasting pan into a fat separator and pour the fat off the top. Put the roasting pan on a burner on top of the stove over medium heat. Add the remaining 2 tablespoons butter and whisk in the flour, cooking for a minute. Slowly whisk in the remaining 2 cups chicken stock along with any remaining braising liquid and the juices from the roasting pan. Season with salt and pepper and serve alongside the turkey.
CREAMY RANCH CHICKEN AND POTATO SOUP #RSC
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
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.
BAKED SPINACH AND CHEESE RANCH POTATO CAKES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This recipe was developed for the Hidden Valley Ranch Recipe Contest. It combines spinach and cheese with shredded potatoes and seasons the mixture with Hidden Valley Salad Dressing and Seasoning Mix. The mixture is formed into cakes and baked, saving calories, time and the stress of last minute preparation. These easy to make cakes make a wonderful side dish to serve with plain roasted meat and poultry. Your family will love them.
Provided by MaryOne Perfect Bite
Categories Weeknight
Time 40m
Yield 8 potato cakes, 4 serving(s)
Number Of Ingredients 11
Steps:
- 1) Preheat oven to 400 degrees F. Generously coat a 13 x 9-inch pan with nonstick cooking spray.
- 2) Combine drained potatoes, spinach, shallots, 5 teaspoons seasoning mix, black pepper, Parmesan cheese, 1 teaspoon lemon juice and flour in a large bowl. Mix well.
- 3) Using a 1/4-cup measure, drop 8 small mounds of mixture onto prepared baking sheet. Lightly press each mound to form a cake that is 1-inch high. Spray tops lightly with nonstick cooking spray. Bake for 30 minutes.
- 4) Meanwhile, combine yogurt, mayonnaise, remaining 5 teaspoon seasoning mix and 1 teaspoon lemon juice in a small bowl. Mix well.
- 5) Transfer potato cakes to a serving platter and top each with a small dollop of yogurt sauce. Garnish with lemon slices.Serve immediately. Yield: 8 potato cakes.
Nutrition Facts : Calories 206.5, Fat 7.5, SaturatedFat 2.8, Cholesterol 13.9, Sodium 295.5, Carbohydrate 27.9, Fiber 2.2, Sugar 2.4, Protein 8.1
RANCH-CHICKEN STUFFED BAKED POTATOES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Healthy tangy chicken loaded into hollowed out baked potatoes and topped with melted cheese, bacon, and shallots.
Provided by redhd244
Categories One Dish Meal
Time 3h30m
Yield 1 potato, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut Chicken into 1" cubes or smaller and put in large zip-lock bag.
- Add Greek Yogurt and packet of Ranch Seasoning Mix to bag and let marinate in refrigerator for 1-3 hours.
- Cook marinated chicken in large skillet till fully cooked.
- Add Frozen Spinach and continue heating.
- Remove from stove and stir in Cream Cheese.
- Preheat oven to 350 degrees.
- Cut small layer off the top of each baked potato and scoop out most of the potato.
- Put some cheese at the bottom of each potato and fill wit chicken mixture. Cover opening with the rest of the cheese and top with Turkey Bacon crumbles.
- Bake in oven for 15 minutes or until cheese is melty.
- Top with shallots and serve hot.
RANCH PRETZEL CHICKEN #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Chicken breast strips breaded with a ranch pretzel mixture makes for great dipping! I've seen versions of this recipe but I like my version better because it uses the Hidden Valley Ranch dip mix for a more concentrated Ranch flavor along with a brightness from the lemon, a crunch from the pretzels, and it's finished off with cheese.
Provided by Hezzi-D
Categories Chicken Breast
Time 22m
Yield 16 chicken tenders, 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. In a food processor combine the pretzels, Ranch Dip packet, Parmesan cheese, lemon zest, black pepper, and paprika. Pulse until the pretzels become crumbs.
- 2. Place the pretzel mixture in a shallow dish. In a separate dish combine the Greek yogurt and Ranch Dressing.
- 3. Heat the olive oil in a large skillet over medium heat.
- 4. Dip the chicken into the yogurt mixture and then place in the pretzel mixture. Press down on the mixture to make it stick to the chicken. Place in the pan and saute for 4-6 minutes per side or until the internal temperature of the chicken reads 170 degrees.
- 5. Remove and place on a paper towel to drain. Serve with dipping sauces.
Nutrition Facts : Calories 626.9, Fat 31.2, SaturatedFat 7.4, Cholesterol 103.2, Sodium 1122.3, Carbohydrate 47.2, Fiber 2.1, Sugar 2, Protein 38.8
CHIPOTLE CHICKEN CAKES WITH RANCH SALSA DRIZZLE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Easy to make entree that will be loved by young and old alike. I love the drizzle - only two ingredients.
Provided by gloriabradley
Categories Chicken Breast
Time 30m
Yield 8 patties, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine salsa verde and 1/4 cup Hidden Valley Ranch Dressing; set aside.
- In a large bowl, combine 1/3 cup bread crumbs, shallots, 1/4 cup Hidden Valley Ranch Dressing, chives, chipotle chili and egg; mix until blended. Add chicken; mix well. Form mixture into 8 patties. Coat well with remaining bread crumbs.
- Heat oil in a large nonstick skillet over medium heat. Add chicken patties in batches. Cook until golden brown, turning once, about 5 minutes per side. Serve 2 chicken cakes per person and drizzle with Ranch-Salsa drizzle. Serves 4.
Nutrition Facts : Calories 458.9, Fat 30.5, SaturatedFat 5.1, Cholesterol 115.2, Sodium 759.2, Carbohydrate 19.3, Fiber 1, Sugar 3.9, Protein 25.5
RANCH CHICKEN (TURKEY) CAKES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. The Ranch Chicken Cakes have so much flavor.My family loves chicken so instead of crab cakes I came up with my own recipe for chicken cakes or you can us turkey. You can serve these as an appetizer or as a sandwich on a nice toasted wheat roll topped with lettuce,tomato and ranch dressing.
Provided by cleavland4
Categories Weeknight
Time 31m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl mix together eggs,mayo,old bay seasoning,white pepper,dry mustard,lemon juice and Worcestershire sauce.Mix well and set aside.
- In medium size bowl mix together 1/2 cup bread crumbs,Parmesan Cheese and Hidden Valley Ranch Mix.
- Pour bread crumb mixture and ground chicken or ground turkey into egg mixture.Mix enough to combine ingredients.
- Take your mixture and make 6 medium balls and roll them into your remaining bread crumbs and press them into patties.
- Place your patties into lightly oiled non-stick pan and cover. Cook for 8 minutes on each side.
- Enjoy as a appetizer with side of ranch dressing or as a sandwich on a toasted wheat roll topped with lettuce,tomato,and ranch dressing.
Nutrition Facts : Calories 262.1, Fat 13.2, SaturatedFat 3.7, Cholesterol 133.2, Sodium 361.9, Carbohydrate 16.3, Fiber 0.8, Sugar 2.1, Protein 19.4
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