Dude Ranch Soup Food

DUDE RANCH CHICKEN

Steps:

• Preheat oven to 375°F. Spray 2-1/2-quart or 11x7-inch baking dish with cooking spray; set aside.
• Combine chicken, 1 cup of the cheese, both soups, undrained tomatoes, green chilies and the 3/4 cup green onions in large bowl; set aside. Mix 60 tortilla wedges into chicken mixture; spoon mixture into baking dish.
• Bake uncovered 30 minutes or until hot.
• Remove from oven and tuck the remaining 12 tortilla wedges around inside edge of baked dish; top with the remaining 1 cup cheese. Bake an additional 5 minutes. Garnish with the 1 tablespoon green onions.

PEANUT BUTTER SOUP

Steps:

• Mix soup in small sauce pan per label directions
• Add 2 Tbs of Peanut Butter
• Heat soup on medium heat, stirring occasionally, until Peanut Butter is melted and soup is heated through
• Ladle into bowl and sprinkle to taste with celery salt
• Serve with oyster crackers.

DUDE RANCH CHICKEN

Steps:

• Preheat oven to 375°F.
• Spray a 2 1/2 quart or a 11x7x2 baking dish, set aside.
• In a large bowl, combine chicken, 1 cup Fiesta blend Mexican cheese, soups, Ro-tel, green chilies and blend well.
• Set aside 12 tortilla wedges.
• Mix remaining tortilla wedges into chicken mixture.
• Spoon mixture into baking dish.
• Bake, uncovered for 30 minutes or until heated through.
• Carefully remove from oven, tuck remaining tortilla wedges around inside edge of baking dish, top with 1 cup cheddar cheese.
• Bake 5 minutes longer.

DUDE RANCH CHICKEN

Steps:

• Preheat oven to 375 F.
• Spray a 2-1/2 quart or an 11X7X2 baking dish with Pam cooking spray; set aside.
• In a large bowl, combine chicken, 1 cup cheese, soups, rotel, green chilis and 3/4 cup green onions; blend well.
• Set aside 12 tortilla wedges.
• Mix remaining tortilla wedges into chicken mixture; spoon mixture into baking dish.
• Bake, uncovered, 30 minutes or until heated through.
• Carefully remove from oven.
• Tuck remaining 12 tortilla wedges around the inside edge of the baked dish; top with the remaining 1 cup of cheese.
• Bake 5 minutes longer.
• Garnish with 1 tbsp green onions.

TREO PHEASANT STEW

Steps:

• Remove all skin and any visible fat before cooking.
• Bring the broth to a boil in a 4 1/2 to 5 quart Dutch oven. Add pheasant, onion, celery, salt, garlic powder and pepper. Cover and cook over medium-low heat for 60 minutes or until pheasant is tender.
• Remove pheasant with slotted spoon. Let cool.
• Add potatoes, carrots, corn, tomato sauce, salsa, undrained chilies, and cilantro to Dutch oven. Cover and cook for 20 minutes until the vegetables are almost tender.
• Cut pheasant from the bones and add to the stew.
• This can be thickened and dumplings put on top for a main dish.
• I use the legs and the thighs of the Pheasant.

DUDE RANCH SOUP

Steps:

• Add all ingredients except cheese to the slow cooker crock and mix well.
• Cover and cook on LOW for 7 1/2 hours. Stir in cheddar cheese and cook 1/2 hour more.

DUDE RANCH TACOS

Steps:

• In a bowl, mix all the ingredients for the red sauce together with some seasoning, then do the same for the white sauce. To make the green sauce, mash the avocado, then mix with the rest of the ingredients and season. Dress the cabbage with a squeeze of lime and tip onto a plate.
• Season the steak, and pan-fry or barbecue until cooked to your liking. Rest for 5 mins, then slice into strips and toss in the BBQ and chilli sauces.
• Warm the wraps on a barbecue or in a dry frying pan for a few secs each side. Lay out everything and let everyone make their own taco.