Hidden Valley Stuffed Meatballs Rsc Recipes

CRISPY SHRIMP STUFFED PORK MEATBALLS! #RSC

Steps:

• In a bowl, mix bread crumbs, parmesan & 1 tablespoon Hidden Valley Original Ranch Dip mix. Set aside.
• Place shrimp on a plate & sprinkle with 1 teaspoon Hidden Valley Original Ranch Dip mix. In another bowl,.
• mix pork with half of the bread crumb mixture & egg. Mix well. Add 1/2 of chives to remaining bread crumbs.
• Place one shrimp in the center of a scoop of pork & tightly form into balls. Roll balls in remaining.
• bread crumbs. Fry meatballs in a non stick skillet for 10-12 minutes until cooked thoroughly. While.
• meatballs are cooking, add remaining Hidden Valley Original Ranch Dip mix & remaining chives to greek.
• yogurt. Mix well.
• Drizzel yogurt in martini glasses. Place meatballs in glass & serve immediately. Serves 4.

KICKIN' RANCH PASTA WITH MEATBALLS #RSC

Steps:

• Mix together the ground pork, 1/4 cup of the Parmesan cheese, bread crumbs, greek yogurt, egg, half of the Hidden Valley Original Ranch dressing/seasoning mix, half of the Hidden Valley Ranch Fiesta dip mix, pepper and salt with hands.
• Roll into approximately thirty 1 1/2 inch diameter meatballs.
• Place on 11x16 greased baking sheet and place into preheated oven at 350 degrees for approximately 20 to 25 minutes or until internal temperature reaches 165 degrees.
• While meatballs are cooking, cook and drain noodles according to package;
• In a large skillet heat margarine, whipping cream, the remaining Hidden Valley Original Ranch dressing/seasoning mix, the remaining Fiesta Ranch Dip Mix, and pepper on medium heat until slightly thickened. ( Approximately 7 to 8 minutes. Do not boil. )
• Add remaining Parmesan cheese and continue to cook 2 to 3 minutes until cheese is melted.
• Place cooked meatballs in skillet and coat with sauce.
• Place fettuccine in serving bowl. Pour sauce and meatballs over fettuccine. Sprinkle chives over dish.

STUFFED MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• Combine the ground meat with the eggs and mix well. Add the meat mixture and breadcrumbs to the bowl of a small stand mixer fitted with a paddle attachment and mix until well combined. Add the Parmesan, parsley, garlic powder, salt and pepper and mix on medium speed for 3 minutes (do not over mix). Scoop out 18 meatballs using an ice-cream scoop (or form the meatballs to ice-cream-scoop size). Mix the mozzarella, capicola, provolone, ham and salami in a mixing bowl. Stuff each meatball by making a hole in the middle and placing 1 tablespoon of the meat-and-cheese mixture in the center. Seal the meatballs well by pinching them back together. Bake, covered with foil, 45 minutes.

RANCH FLORENTINE MEATBALLS #RSC

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine all ingredients except olive oil. Work mixture with hands until all elements are thoroughly incorporated into one mass.
• Using hands, roll mixture into meatballs approximately 1.5" in diameter and place on a cookie sheet or plate.
• Heat olive oil in a large, oven-proof saute pan over medium high heat. Add Meatballs and cook until browned on all sides, 1 - 2 minute each side.
• Transfer saute pan to oven and cook another 10 minutes until meatballs are cooked through.

HIDDEN VALLEY RANCH MEATBALLS

Steps:

• Mix all ingredients together. Make into balls and put on greased bakings sheet. Bake on 350 degrees for 25 to 30 minutes. Put with your favorite sauce.

EASY VALLEY BAKED EGG ROLLS #RSC

Steps:

• In a large skillet over medium heat, saute for 2 minutes shallots and baby carrots, stirring often. Add chicken breast, Hidden Valley Ranch Original Seasoning Mix, soy sauce, ginger, garlic, white wine, corn starch and sugar. Stirring often cook this mixture for about 7 to 8 minutes. Remove from heat and stir in green onions and spinach. Set aside to cool completely. This could be made the day or morning before.
• Preheat oven to 400 degrees.
• On the Egg Roll Wrapper package there is a diagram and instructions on how to assemble. If that isn't handy, here is my best description:.
• 1) Take one wrapper and place it on a work surface in front of you with one corner facing you.
• 2) In the middle put 1/4 cup of the cooled filling. Pull up the bottom corner and cover filling completely.
• 3) Bring both sides in to the middle. Wet the remaining end with water, using your finger and roll the roll forward towards the wet end and seal.
• 4) Place seam side down on a non stick sprayed baking sheet. Continue until all filling is used.
• Spray all the tops with non stick spray. Bake for 15-20 minutes until nicely browned.
• Mix sauce ingredients in a small bowl and dip, eat, dip, eat.
• Delicious!

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.

HIDDEN VALLEY STUFFED PEPPERS #RSC

Steps:

• Preheat oven to 375°F.
• In a large skillet, cook pork and sausage, crumbling as it cooks until meat is no longer pink and beginning to brown. Drain fat. Add ½ c water, half & half, spinach, ½ package of Hidden Valley Origianl Ranch Seasoning Mix, 2 cloves of the crushed garlic, 1 tsp lemon juice and cook over medium heat 4 minutes. Toss halved tomatoes with remaining garlic clove - set aside. Make Béchamel and stir in cooked macaroni noodles.
• Add 1 Tbsp olive oil to a 13 X 9 glass baking dish and swirl to coat. Place pepper halves cut side up in baking dish and brush cavity of peppers w/Olive oil. Spoon meat mixture into the pepper halves, dividing evenly amongst the 8 halves. Top meat mixture with halved cherry tomatoes with garlic and any accumulated juices, dividing evenly between pepper halves. Spoon Béchamel/noodle mixture over tomatoes, again dividing equally. Bake at 375? F for 45 minutes. Top each stuffed pepper half with 1 slice of fresh mozzarella and continue baking until cheese melts 5-10 minutes.
• Béchamel Sauce:.
• • 1 Tbsp butter.
• • 1 Tbsp olive oil.
• • 2 Tbsp all-purpose flour.
• • ¾ c half & half.
• • ½ teaspoons salt.
• • ¼ c parmesan cheese, grated.
• Directions.
• In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 4 minutes.
• Meanwhile, heat the half & half in a separate pan until just about to boil. Add the hot milk to the butter mixture, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and stir in parmesan; set aside until ready to use.