Ranch Caesar Salad Rsc Recipes

SOUTHWESTERN RANCH SALAD #RSC

Steps:

• Heat the oven to 400° F . Use a pizza cutter to slice the tortillas into thin strips. Line a baking sheet with foil and coat it with non-stick spray. Spread the tortilla strips out in a single layer and spritz lightly with more non-stick spray. Sprinkle lightly with Ranch Dressing Seasoning Mix.
• Bake the tortilla strips for 5-10 minutes or until they are golden brown and crispy. Stir the tortilla strips half way through cooking.
• While the tortilla strips are baking, cut the head of lettuce or greens into small pieces. Rinse the greens and drain well. Chop the tomato and slice the green onions with some tops. Rinse the black beans in a colander and drain well. Thaw the corn.
• Whisk together all of the ingredients for the dressing in a small bowl.
• You can either build one large salad or 4 Servings on chilled plate(s).
• Layer the greens first, then the chicken, black beans, corn, tomato, shredded cheese, green onion, and a few tortilla strips on top. Serve and ENJOY!

RANCH CAESAR SALAD #RSC

Steps:

• mix the shallot + parmesan + butter + bread crumbs then spread evenly on a baking pan and oven bake 5 minutes @ 300 deg.
• set cool 10 minutes.
• pan fry each chicken piece for 3 minutes on medium heat per side with salt and pepper for taste.
• combine the romaine lettuce (1 inch square cuts) + yellow peppers julienne style cuts (¼ inch thin cuts) + ranch dressing + caesar dressing and toss evenly and gently for 10 seconds then placed onto plates.
• add cucumbers (8 slices then quartered, 8 piece per serving).
• add tomatos (quartered 2 tomatoes per serving).
• add avocado (diced into 12 chunks per avocado slice ¼ avocado each serving).
• bread crumbs placed on top.
• chicken is cut into ½ inch slices after cooking then placed on top.
• Serve.

STUFFED SKILLET RANCH CORNBREAD #RSC

Steps:

• Preheat oven to 350 degrees.
• Brown pork. Add shallots, fennel seed, chives, green onion, cayenne, garlic powder, salt and pepper. Heat for an additional minute. Stir in Parmesan cheese.
• In medium size bowl combine eggs, sugar, milk, oil, corn, HIDDEN VALLEY RANCH DRESSING, and cheese. Stir in cornmeal mix.
• Pour one-half of mixture into a greased cast iron skillet. Sprinkle the sausage mixture on top and pour remaining mixture over sausage.
• Bake in a 350 degree oven for 40-45 minutes until set. Sprinkle remaining 1/2 cheese on top. And bake an additional 5 minutes.

PARMESAN GARLIC RANCH BEER BREAD #RSC

Steps:

• Preheat oven to 375°F.
• In a small saute pan, cook shallot and garlic with oil until caramelized; allow to cool.
• In a large mixing bowl, mix together flour, Parmesan cheese, chives, Ranch seasoning mix, baking powder, yogurt, and shallot/garlic mixture. Stir in room temperature beer until smooth and pour batter into a well-greased loaf pan.
• Bake at 375°F for 60-70 minutes or until top is golden and a toothpick comes out clean. Allow to sit 10 minutes in the pan, then remove and cool on a wire rack.

RANCH CUMBERLAND PIE #RSC

Steps:

• Preheat oven to 375°F.
• Bring potatoes to a boil in a large pot of salted water. Cook until tender for 15 to 20 minutes. Drain and mash potatoes. Stir in dressing mix and sour cream.
• Meanwhile, heat oil in a large skillet over medium heat. Add shallots and garlic; cook until begin to brown, about 2 minutes. Add carrots and ground beef; cook until beef is no longer pink. Drain the fat; add broth, tomato paste, vinegar, molasses and cayenne pepper. Cook until mixture is slightly thickened, about 10 minutes.
• Pour beef mixture into a 1½-quart baking dish. Spread mashed potatoes over meat mixture. Combine butter, breadcrumbs and parmesan cheese; sprinkle over potato layer.
• Bake pie for 20 minutes or until heated through and golden brown.

YUMMIER RANCH LAYER SALAD #RSC

Steps:

• Layer first 8 ingredients, one at a time, in a large glass bowl so you can see each layer.
• Mix the dressing ingredients together and pour evenly over the salad in the bowl.
• Add a layer of cheese, then a layer of bacon.
• Chill overnight.
• To serve using tongs go straight down into the salad to get all the layers.
• Optional:.
• Make in individual margarita glasses. I would shred the lettuces for ease for eating out of the glass. It`s a nice way to use leftover ingredients from the main salad as well. This way you can bring the trifle to a pot luck and have two for home. ;).