Hidden Valley Guacamole Rsc Recipes

HIDDEN VALLEY RANCH: POTATO CHOWDER IN A POCKET #RSC

Steps:

• In a large pot put potatoes and enough water to cover them on the stove over medium to high heat. Cook until potatoes are tender. Drain.
• To potatoes add yogurt, Hidden Valley Ranch mix, and milk or water. Beat until mashed.
• Add corn, cheese, and shrimp. Blend together.
• Cut dough into fourths. Roll out each fourth using a little bit of flour, so it doesn't stick.
• Put about ½ cup to ¾ of filling into each fourth. I like to add a slice of Brie for good measure! Fold the dough over and crimp the edges.
• Place "pockets" on a baking sheet lined with foil and sprayed with cooking spray.
• Brush olive oil onto each pocket.
• Bake at 350° for 30-35minutes.

HIDDEN VALLEY ITALIAN WEDDING SOUP #RSC

Steps:

• In a 3-quart pot, heat chicken broth over high heat.
• Peel and chop carrot; chop celery; add both to broth.
• While waiting for broth to come to a boil, place ground pork in a medium bowl, add Hidden Valley Original Ranch Harvest Dill Dips Mix packet and bread crumbs. Mix with hands until blended.
• When broth comes to a boil, add macaroni and keep at a simmer.
• Add chopped fennel seeds and stir to ensure macaroni is not sticking to pot.
• Use hands to roll pork mixture into 1"-meatballs and drop one at a time into boiling broth. Keep broth at a low boil. The pork mixture should make 16-18 meatballs. Allow soup to simmer for 10-12 minutes to cook meatballs through.
• Add 6 oz. fresh spinach leaves.
• Open 1 can of cannelloni beans and drain, but do not rinse. Add beans to soup and stir.
• Cover soup pot with lid and turn off heat. Let soup rest for as long as 20 minutes. (The soup is even better the following day.) Re-heat if necessary. Ladle soup into four bowls and sprinkle with parmesan to taste.

HIDDEN VALLEY RANCH MILK FRIED CHICKEN #RSC

Steps:

• remove skin from chicken breasts if desired.
• in a medium bowl beat 3 eggs and 3T of Milk set aside.
• in a shallow bowl mix breadcrumbs.
• crushed Thyme.
• Paprika.
• 1 package of Hidden Valley Original Ranch seasoning mix.
• In a large skillet heat 3 T cooking oil for 10 minutes.
• dip chicken in egg milk mixture.
• roll in breadcrumb and Hidden Valley Original Ranch seasoning Mix mixture.
• add Chicken to pan and cook for 10 minutes uncovered.
• turn occasionally to brown evenly.
• Drain well, add 1 1/2 cup of Milk.
• cover tightly and cook 35 Minutes.
• Uncover and continue to cook 5 to 10 more minutes or until chicken is no longer pink in center.
• transfer chicken to serving platter sprinkle with fresh grated Parmesan and fresh chives while hot.
• Enjoy!

HIDDEN VALLEY TEX-MEX CHICKEN SOUP #RSC

Steps:

• Combine chicken broth, chicken breast halves, tomatoes with green chilies, Hidden Valley Ranch Seasoning Mix, cumin, chili powder, and garlic. Heat to a boil, reduce heat and simmer until chicken is tender. Remove chicken, cool and shred. Add next 8 ingredients - cabbage through squash - simmering broth and continue simmering until vegetables are tender. Dice avocado and toss with lemon juice. Place one cup tortilla chips into each of 4 bowls. Top the chips in each bowl with ¼ of the chicken, then ¼ of the cheese. Ladle soup over chips, chicken and cheese, place one ear of corn in each bowl. Top soup with lemon dressed avocado.

HIDDEN VALLEY GUACAMOLE #RSC

Steps:

• Half the avocados, remove the pits and remove the avocado flesh from the hull. Place into a mixing bowl and mash until creamy. Some lumps are OK. Dice the Black olives and Jalapeno peppers and add all ingredients to the Avocados. Mix thoroughly and refrigerate for an hour or so, until chilled.
• eat and enjoy.