Crab Ranch Gorgonzola Slaw Rsc Recipes

CRAB RANCH GORGONZOLA SLAW #RSC

Steps:

• Combine dressing ingredients in a large mixing bowl. Mix well. Fold in 1/2 of the crab meat, tomatoes, parsley and chives.
• Chill in fridge for at least 1 hour. When ready to serve, top slaw with remaining crab meat and fried garlic.

CREAMY RANCH SHRIMP BISQUE #RSC

Steps:

• Heat olive oil in a large pot over medium heat. Add butter and melt. Add the shrimp shells, shallots, celery, carrots, parsley, thyme, bay leaves, lemon zest, tomato paste and cayenne. Cook, stirring every occasionally, until the shells are red and the vegetables are tender, about 10 to 12 minutes.
• Remove from heat and add sherry. Ignite the sherry with a wand lighter and cook until the flame subsides. Return the pot to the heat, sprinkle in flour and stir. Cook for another 2 minutes. Add seafood stock to deglaze. Stir browned pieces from the bottom of the pot. Add cream, milk, and HIDDEN VALLEY RANCH and bring to a boil. Turn the heat to low and simmer until reduced and thickened, 40 to 45 minutes. Strain into a clean pot and season with salt and pepper. Bring bisque to a simmer.
• Chop shrimp into small pieces and add to bisque. Cook about 3 minutes until shrimp are done. Taste for seasoning and garnish with HIDDEN VALLEY RANCH DRESSING and chives.

CRAB COLE SLAW

Steps:

• In a large salad bowl, combine cabbage, bell pepper, onions, and crab meat and mix well.
• In a small bowl, whisk together the olive oil, vinegar, garlic powder, mayonnaise, salt and hot sauce.
• Pour the dressing over the vegetables and mix until coated.
• Serve immediately or refrigerate until ready to serve.

BORIQUA PORK BURGERS WITH CREAMY SOFRITO RANCH SLAW #RSC

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!

RANCH CHICKEN MEATBALLS & CREAMY RANCH GRAVY #RSC

Steps:

• Preheat oven to 350.
• MEATBALLS:.
• Combine all ingredients, except vegetable oil, in large bowl as listed. Mix well to ensure all ingredients are combined. (I use my hands, clean of course!) Using a small ice cream scoop or a tablespoon, scoop up mixture and form into balls. When all meatballs are all formed - Heat 3 tablespoons of vegetable oil in 12" skillet over medium hi heat. Add as many meatballs to skillet without crowding and fry till all sides are golden brown. (You may need to add more vegetable oil with each batch you fry) Set on rack placed over cookie sheet and continue to fry meatballs until all are done. Place meatballs in oven to finish cooking while you make the sauce.
• GRAVY:.
• In large measuring cup or bowl, whisk together Hidden Valley Ranch Dressing, milk and sour cream. Set aside.
• In large saucepan over medium heat, melt butter. Whisk in flour, mixture will be crumbly and a little dry.
• Gradually add dressing mixture to pan, whisking constantly. Mixture will begin to thicken almost immediately. Continue to whisk, adding in pepper, salt,nutmeg, scallions and parmesan cheese. Turn heat to lowest setting and cover.
• Remove meatballs from oven and place on large platter or dish. Spoon gravy over top, sprinkle chopped scallions over top, and serve extra gravy on the side.

SLOW-COOKER RANCH SHORT RIBS

Steps:

• Place short ribs in a Glad® zipper bag and sprinkle with the Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix. Seal and toss until the short ribs are evenly coated.
• In a large pot or Dutch oven, heat the olive oil until very hot but not smoking. Brown the short ribs on all sides (you may need to do this in two batches), about 10 to 12 minutes total.
• Transfer to a slow cooker. Nestle the onions in and around the short ribs. Mix the red wine and mustard together and pour over the top. Cover the slow cooker.
• Cook on low for 8 hours or high for 4 hours. Skim as much fat as possible from the top. Season with salt and pepper. Serve over noodles, rice or potatoes.