HIDDEN VALLEY RANCH FRIED CHICKEN
Steps:
- Place chicken pieces in shallow baking dish. Pour salad dressing over the chicken to cover. Chill covered for at least 1 hour.
- Remove chicken from the dish. Shake off any excess marinade. Discard any leftover marinade. On a large plate, mix flour, salt
- and pepper. Roll each piece of chicken in the seasoned flour.
- In a large deep skillet, heat the oil to 375 degrees F. Fry the chicken for 5 to 7 minutes on each side until golden and juices run clear.
HIDDEN VALLEYANDREG; CRUNCHY BAKED RANCH CHICKEN
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F. In a shallow bowl, mix the mayonnaise with the Ranch Dressing Mix. In a second shallow bowl, place the breadcrumbs. Dip each chicken breast in the ranch dressing mixture, removing any excess, and then dip in breadcrumbs. Place them on a parchment-lined baking sheet until chicken is cooked through, about 25 minutes.;
HIDDEN VALLEY® EASY SLOW COOKER WHITE CHICKEN CHILI
Chicken breasts seasoned with Hidden Valley® Ranch Seasoning and chili powder are simmered in a slow cooker with green chiles and white beans to make this white chicken chili.
Provided by Hidden Valley Ranch
Categories Trusted Brands: Recipes and Tips Hidden Valley®
Time 3h20m
Yield 4
Number Of Ingredients 13
Steps:
- Place chicken breasts in the pot of a slow cooker. Sprinkle with the Hidden Valley® Ranch Seasoning mix and chili powder. Top with the onion, green chiles (with liquid), beans, and chicken broth. Stir together and cover. Cook on high heat for 3 to 4 hours or on low for 6 to 8 hours.
- Remove chicken, shred, and add back to the slow cooker. If creamy white chicken chili is desired, stir in heavy cream and cook on high heat just until warmed through and slightly thickened. Serve warm, topped with garnishes of choice.
Nutrition Facts : Calories 573.1 calories, Carbohydrate 56.4 g, Cholesterol 115.5 mg, Fat 20.4 g, Fiber 12.9 g, Protein 42.9 g, SaturatedFat 10.7 g, Sodium 1672.2 mg, Sugar 4.8 g
WICKED CHICKEN HIDDEN VALLEY RANCH PIZZA #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This is an awesome way to change the typical ingredients of a pizza and make it into something extraordinary. Using a pizza peel to transfer your pizza to either a baking sheet or a pizza stone will make the process easier.
Provided by cathy.morrison
Categories Weeknight
Time 50m
Yield 1 pizza, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- If using a pizza stone, preheat the stone while preheating the oven.
- Prepare dough according to package directions.
- Transfer dough to baking sheet or if using pizza stone, continue with directions.
- Combine Hidden Valley Ranch and Greek Yogurt; set aside.
- Heat oil in a large skillet over medium-high heat. Add chicken tenders, garlic and pepper and saute until golden brown, about 10 minutes. Add mushrooms and spinach and saute till mushrooms are soft. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken, with 2 tablespoons of Hidden Valley Ranch mixture. Set aside.
- Measure one cup Hidden Valley Ranch Mixture and spread evenly over pizza crust. Distribute chicken, mushrooms, and garlic over entire pizza surface. Add the cheeses.
- Using a pizza peel, transfer the pizza to the stone that has preheated in the oven.
- Cook for 20 min or until crust is golden brown and cheese is bubbly.
Nutrition Facts : Calories 335.9, Fat 21.9, SaturatedFat 9.3, Cholesterol 80.4, Sodium 649.6, Carbohydrate 5.3, Fiber 1.1, Sugar 1.4, Protein 29.6
THE HIDDEN VALLEY PIZZA #RSC
Make and share this The Hidden Valley Pizza #RSC recipe from Food.com.
Provided by joseel
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven at 400 degrees.
- On medium high heat in a non-stick cooking pan add oil, shallots, ground pork and hidden valley seasoning mix cook ground pork until it is no longer pink drain on paper towel any excess fat.
- Spray pizza pan with cooking spray flour hands and stretch dough to fit your pizza pan. Spread Alfredo sauce on pizza dough top with lemon zest spread on pizza dough.
- Continue to layer pizza with spinach, mozzarella, and cooked ground pork mixture and parmesan cheese. Bake in oven for 25 minutes. Pat dry tomatoes to soak up any excess juice and top pizza with tomatoes and fresh chives.
HIDDEN VALLEY RANCH WHITE PIZZA WITH SPINACH AND CHICKEN #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This recipe is a take on a "White Spinach Pizza." We are substituting alfredo sauce with a Hidden Valley Greek Ranch sauce.
Provided by VanessaNLana
Categories Weeknight
Time 45m
Yield 6-8 slices, 4 serving(s)
Number Of Ingredients 9
Steps:
- Sautee diced chicken chunks in a pan, set aside.
- Prepare pizza dough mix according to directions on the box. Brush dough with olive oil.
- In a separate bowl, mix Greek yogurt and packet of Hidden Valley Ranch Seasoning Mix. Spread on pizza dough according to how much sauce you like on your pizza. You can use any leftover sauce for dipping!
- Spread parmesan cheese over pizza.
- Spread spinach over cheese.
- Place tomatoes on pizza. As many or as little as you like, or none at all.
- Sprinkle cooked chicken on top of all the other toppings.
- Cook according to temperature and time on the pizza dough box, or until browned.
- Remove pizza from oven and allow to cool for 5 - 10 minutes.
- Sprinkle with lemon zest, optional.
- Cut into 6 or more slices, depending on size.
- Serve and enjoy!
Nutrition Facts : Calories 283.5, Fat 17.8, SaturatedFat 9.6, Cholesterol 67.2, Sodium 801.8, Carbohydrate 2.9, Fiber 0.6, Sugar 0.6, Protein 27.5
HIDDEN VALLEY RANCH CRUSTED SCALLOPS WITH SPINACH #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Essentially a one pan meal. It's southern meets coastal with bacon, butter, seafood, and wilted spinach.
Provided by kcmart10
Categories Weeknight
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- 1) In a cool skillet, start cooking your bacon over medium/low heat until crispy. (The lower the heat, the more bacon fat you'll render out, which is good.).
- 2) In a small plastic sealable bag, combine 1/2 the packet of Hidden Valley Original Ranch Seasoning Mix, parmesan cheese, and scallops. Gentle mix/coat the scallops in the mixture.
- 3) Once the bacon is crispy, remove from skillet, and turn heat up to medium. Keep ALL the fat in there. Sear the scallops on one side, roughly 2-3 minutes. Do not move them until they have cooked about halfway through. Then flip to the other side and sear another 1.5-2 minutes. Then remove from the pan.
- 4) Add the garlic, shallots, butter, and other half of Hidden Valley Original Ranch Seasoning Mix to the pan. Sauté for 2-3 minutes, and then add you spinach and allow it to steam and wilt, stirring after about 1-2 minutes. Then add the lemon juice and crumble up the bacon into the spinach.
- 5) Create a small bed of spinach on your plate and place your scallops on top of it. Enjoy!
RANCH ALFREDO CHICKEN PIZZA #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This is an adaptation of an Alfredo pizza I've been making for years. The addition of Hidden Valley Ranch Dressing and caramelized shallots really add another dimension and make you want to eat the whole thing! But, if you're generous, this pizza is equally perfect for sharing with your family or friends.
Provided by hilard222
Categories Weeknight
Time 27m
Yield 1 pizza, 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove dough from refrigerator. Let stand at room temperature 20 minutes.
- Preheat oven to 450°F.
- In a small bowl, combine Hidden Valley Ranch Dressing and Alfredo sauce. Set aside.
- Heat vegetable oil in medium nonstick skillet over medium heat. Add shallots and cook, stirring frequently, 8 minutes or until soft and caramelized. If shallots begin to brown too quickly, add water 1 Tablespoon at a time, stirring until water evaporates. Add spinach to skillet with shallots and sauté 2 minutes or until spinach wilts. Remove from heat.
- In a medium bowl, combine chicken breast, lemon juice, and the shallot-spinach mixture. Season with salt and pepper.
- On a floured work surface, roll out pizza dough into a 13-inch round. Transfer dough to a pizza pan. Spread Ranch-Alfredo sauce evenly over crust. Top with mozzarella and chicken mixture. Sprinkle evenly with Parmesan cheese. Bake pizza 15 minutes or until crust is browned and crisped on the bottom and the cheese is melted.
Nutrition Facts : Calories 329.9, Fat 21.9, SaturatedFat 7.9, Cholesterol 67.5, Sodium 526.8, Carbohydrate 11.4, Fiber 0.6, Sugar 0.9, Protein 22.6
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