The Original Ranch Porkey Patty Rsc Recipes

Steps:

• In a large bowl, combine yogurt, lemon zest, lemon juice, sofrito, ranch packet, sugar. Then add cabbage, carrots and jicama to yogurt mixture. Place bowl to the side.
• In a large bowl, combine ground pork, sofrito, egg, and bread crumbs. Separate meat and form in four patties. Sprinkle with adobo and brush with oil. Heat grill pan with medium heat and brush with oil. Cook patties for 4 min on each side. Remove patties on to plate. Toast buns om grill pan for 3 min till grill marks form. Arrange buns on plate. Place a pork pattie on each bun then scoop creamy slaw on each pattie. So Spicy and Good!

Steps:

• Preheat oven to 350.
• Combine pork and Hidden Valley Original Ranch Seasoning Mix. Divide into 4 patties. Place each patty on a 12-inch square piece of heavy-duty aluminum foil. Top each patty with 1/4 of vegetables. Fold foil around mixture and seal tightly.
• Bake at 350 for 35-40 minutes.

Steps:

• Cook 8 strips of bacon until crisp and set aside.
• In a small bowl, mix the yogurt, dressing, 1/4 tsp curry, 1/4 tsp garlic powder, 1/8 tsp cayenne pepper and 1/8 tsp salt. Set aside.
• Season ground pork with remaining salt and black pepper, 3/4 tsp curry, 3/4 tsp garlic powder, and crushed red pepper. Form into 4 patties.
• In 3 shallow bowls, place cornstarch, buttermilk and bread crumbs. After patties are formed, dredge them first in the cornstarch (shake off the extra); then into buttermilk and finally into bread crumbs. Place onto plate and let sit for about 10 minutes.
• Heat non-stick skillet with 3 tsp olive oil over med-high heat. Place patties in the skillet and cook until internal temperature registers approximately 170 degrees. While patties are cooking on the second side, place a bit of water into skillet with the burgers (no more than 1/4 cup) and put cover on and let them steam a bit.
• While the burgers are cooking, heat a small non-stick pan with 1/2 tsp olive oil and cook the shallots until the start to brown. Remove to a plate.
• When the burgers are done, place each on the bottom part of the bun. Top with the shallots, some spinach leaves, and 2 strips of bacon. Divide the curry mayo among the four bun tops and place on the rest of the burger. Enjoy!

Steps:

• Preheat oven to 350 degrees F. Rub the Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix all over the pork loin. Season with the pepper. Let rest at room temperature for up to 2 hours. Add 2 tablespoons oil to a large (12-inch) ovenproof saute pan and, just when the oil begins to swirl, add the pork loin and sear on all sides until golden, about 3 minutes each side. Remove to a plate. Toss the potatoes in the oil left in the pan. In a small bowl, mix together the brown sugar and remaining 2 tablespoons oil. Rub into the pork on all sides. Then place back into the pan and into the oven and surround with the sweet potatoes. Bake, stirring the sweet potatoes once or twice, until the pork is cooked through and the sweet potatoes are softened, about 40 minutes for medium. Remove the meat to a cutting board and let rest for 15 minutes before slicing. Skim off the excess fat from the pan. Toss the sweet potatoes with the Hidden Valley® Original Ranch® Salad Dressing. Keep warm until ready to serve.

Steps:

• in large bowl combine all ingredients, form 4 even patties.
• put in fridge until pan is heated.
• heat large pan with small amount of oil, then cook patties 10 minutes;.
• 5 minutes each side.
• cook until temp reaches 165 or brown on each side.

Steps:

• Preheat the oven to 450 degrees F.
• In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the pork chops on both sides with the seasoning mixture.
• Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160 degrees F is reached. Serve immediately.

Steps:

• NOTE - my cans of chicken are 13 ounce cans so I had to use a couple extra tablespoons of dressing.
• In one bowl, mix the egg and ranch dressing together.
• In another bowl mix the chicken and bread crumbs.
• Add the dressing mix to the chicken mixture - stir well. If it seems a bit too dry add a tablespoon at a time of more ranch dressing. The mixture should be just moist enough to bring together into a patty that holds well.
• Use your hands to mold into patties -- mine made about 5 patties -- depends on the size you want.
• In a skillet with a small amount of oil, brown the patties -- about 4-5 minutes per side on medium to medium high heat. You want to be sure the middle gets cooked and the outsides get nice and brown.
• Refrigerates well. I think it might freeze well, too, but I haven't tried it yet.

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. , In a large bowl, mix Italian cheese blend, 1 cup Parmesan cheese, sour cream and salad dressing. Drain pasta; add to cheese mixture. Fold in spinach. Transfer to a greased 13x9-in. baking dish., Tear French bread into pieces; place in a food processor. Cover and pulse until crumbs form. Toss bread crumbs with oil, lemon zest, parsley, garlic salt and remaining Parmesan cheese. Sprinkle over pasta mixture., Bake, covered, 25 minutes. Uncover; bake until golden brown and bubbly, 5-10 minutes.