POTATO PANCAKES
Provided by Trisha Yearwood
Time 45m
Yield 3 large pancakes
Number Of Ingredients 9
Steps:
- Set a large strainer or colander over a bowl and line it with a clean kitchen towel. Using a box grater, grate the potatoes and onion into the strainer. Using the towel, squeeze as much liquid from the potatoes and onion as possible. Transfer the mixture to another bowl and stir in the flour, eggs, chives, baking powder, salt and pepper.
- Coat the bottom of an 8-inch nonstick skillet with oil and add a couple of tablespoons of butter. Heat over medium heat until the butter foam subsides. Spoon about 1 3/4 cups of the potato mixture into the pan and press to fill the circumference. Fry over medium heat, flipping once, until the pancake is golden and crisp, 3 to 4 minutes per side. Drain the pancake on a paper towel-lined baking sheet. Repeat with the remaining batter.
RANCH POTATO PANCAKES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Delicious side dish, and a good use for leftover mashed potatoes!
Provided by JABHOOK
Categories Vegetable
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a medium bowl combine mashed potatoes with the next 9 ingredients listed. Stir together until well blended. Heat cast iron skillet with a small amount of oil, on medium heat. Spoon batter into skillet, about a 4 inch round. Brown on both sides, drain on paper towels. Serve with dipping sauce.
CREAMY RANCH CHICKEN AND POTATO SOUP #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This is a delicious and satisfying soup that is a snap to put together even on the busiest weekdays. The Hidden Valley Ranch Seasoning Mix easily adds another layer of flavor to the soup.
Provided by Sirbarney
Categories Weeknight
Time 30m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and cut the potatoes into 1/2-inch cubes, place into a large stockpot. Add in the shallot, garlic and chicken broth. Bring to a boil over high heat, lower heat to medium and cook until potatoes are tender, approximately 15 minutes.
- Remove pot from heat. Using a large mesh strainer or slotted spoon, remove about half of the potatoes/shallots/garlic from the pot and place onto a large plate; set aside. Using an immersion blender, blend the contents of the pot until smooth. Add in the Hidden Valley Ranch seasoning mix, continue to blend until fully combined.
- Place pot back over medium heat. Add in the cheese and stir until cheese has melted into soup. Add in the reserved potato mixture, the chicken, lemon juice, salt and pepper. Continue to cook until heated through, approximately 2 minutes.
RANCH ROASTED POTATO SALAD #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. New potatoes are roasted in Hidden Valley Ranch salad dressing mix then combined with roasted red peppers and a creamy Ranch infused yogurt dressing.
Provided by cookingupstorm2
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees and place potatoes on a large baking sheet cut side up. Sprinkle with salad dressing and seasoning mix and bake for 35-40 minutes. Remove and let cool. Increase oven temperature to 425 degrees and place red pepper on a baking sheet and bake until skins are charred. Put peppers in a plastic bag to sweat for a few minutes. Remove the outer skins and chop. Add to potatoes. In a small bowl, combine yogurt, shallots, chives, lemon juice, sundried tomatoes and hidden valley ranch dressing. Stir to combine. Pour dressing over potatoes and toss to coat. Salt to taste.
Nutrition Facts : Calories 139.7, Fat 3.4, SaturatedFat 0.5, Cholesterol 1.6, Sodium 76.4, Carbohydrate 25.2, Fiber 3.4, Sugar 2.2, Protein 3.2
CHEESY RANCH POTATO BAKE
Holly Ard's scrumptious recipe which won the Hidden Valley Family Friendly Food Contest held September 2005 at the Utah State Fair.
Provided by Debs Recipes
Categories Potato
Time 35m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Set aside 1/2 cup of the shredded Colby-jack cheese; stir togther 1/4 cup of the melted butter and the crushed crackers in a small bowl; set this aside also.
- Combine all remaining ingredients in a large bowl.
- Turn potatoes into a lightly greased 9x13" baking pan; top with reserved cheese, and buttered crushed crackers.
- Bake, uncovered, at 375° degrees for 30-35 minutes or until golden brown.
ULTIMATE RANCH POTATOES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. My family and friends call this the best potato dish around. Leftovers are great, too!
Provided by sherryb76
Categories Potato
Time 1h25m
Yield 1 casserole, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix dressing, 1 cup of the cheddar cheese, Greek yogurt, bacon, and chives. Pour this over the chilled potatoes in a large bowl. Mix thoroughly and place in a greased 9 x 13 pan. Saute diced shallots in butter until translucent and add bread crumbs. Pour this mixture evenly over the potatoes. Bake covered at 350 degrees for 40 minutes. Remove from the over and uncover. Sprinkle remaining 1/2 cup of cheese on top. Return to the oven uncovered and bake until the cheese has melted, usually 3-4 minutes.
Nutrition Facts : Calories 337.8, Fat 15.8, SaturatedFat 8.9, Cholesterol 39.4, Sodium 355.8, Carbohydrate 39.7, Fiber 3.7, Sugar 3.3, Protein 10.4
SCRUMPTIOUS HIDDEN VALLEY RANCH POTATO CASSEROLE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Using a variation in the type of potatoes and onions I usually use to prepare this dish, I developed this recipe based on my choices listed in the rules. I tend to use Hidden Valley products often in my recipes, therefore it was easy to experiment and come up with this "scrumptious" tasting potato casserole. I do substitute low-calorie and add vegetables when I can, to get my family to eat more vegetables.
Provided by chefpattisue
Categories Potato
Time 50m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 11
Steps:
- In 8 quart pot, boil water then add the diced potatoes, cooking for 10 minutes. Do not overcook them. (Prepare your other ingredients while the potatoes are cooking). Drain the potatoes and add the shallots, spinach, corn, garlic, Hidden Valley Ranch Dressing and sour cream, tossing gently to mix into the potatoes. Spread the potato mix in an 8" x 13" greased cake pan. Sprinkle the last 4 ingredients, in order, over the potatoes. Bake 350 F for 35-45 minute, until the potatoes are tender.
- *Chiffonade cut-leafy green vegetables (like spinach) that are stacked, rolled tightly and then cut into long thin strips.
Nutrition Facts : Calories 1311.9, Fat 85.6, SaturatedFat 21.8, Cholesterol 89.1, Sodium 1682.1, Carbohydrate 117.6, Fiber 12, Sugar 9.7, Protein 26.8
POTATO PANCAKES
Provided by Michael Symon : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the grated onion and potato in a kitchen towel and wring out as much liquid as you can. Pour the mixture into a mixing bowl. Dust with the flour and mix to disperse it. Add the egg, lemon zest, chopped dill, salt and pepper and mix until well combined.
- Heat the olive oil and butter in a large nonstick saute pan over medium-high heat. Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the pan. Repeat, making 4 to 8 pancakes. Cook the pancakes about 4 minutes on each side, assuring that both sides are well browned and the potato is cooked through. Reduce the heat of the pan if the potato cakes are browning too quickly in order to make sure the inside is cooked completely.
- Remove the cakes to a paper-towel-lined plate as they finish and season with salt while hot.
- (You can cover them with foil and keep in a 200 degrees F-oven to stay warm until ready to serve.)
- To serve, transfer the potato pancakes to a platter and dollop each one with the creme fraiche. Top with a sprig of dill.
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- Press the grated potatoes between a few layers of paper towel until most of the moisture has been released. In a large bowl, combine the potatoes, with the cornstarch and 2 tablespoons of dressing; mix until well-coated.
- In a large skillet, over medium heat, heat 2 tablespoons of oil until shimmering. Working in batches, drop the potato mixture by the tablespoon into the hot oil and cook until golden, about 5 minutes per side (add remaining oil as needed).
- Keep the cooked potato pancakes warm in the oven and fry the corned beef slices in the same skillet, turning once, about 3 minutes or until crisp. Serve each pancake topped with a slice of corned beef, a sprinkling of chives, and the remaining dressing on the side.
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