CHEESY RANCH POTATO BAKE
This is a delicious side dish with cheese, potatoes, and Ranch! What's not to love?! I am always begged to bring this wherever I go. It is a great complement to a barbeque or any potluck meal. I have experimented with using more chili powder and using seasoning salt instead of regular salt.
Provided by JENNYBRIANNE
Categories Side Dish Potato Side Dish Recipes
Time 1h25m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
- Place the potatoes in the baking dish. Season with chili powder, salt, and pepper. Evenly distribute the butter over the potatoes.
- Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 27.5 g, Cholesterol 37.6 mg, Fat 21.8 g, Fiber 2.9 g, Protein 7.5 g, SaturatedFat 8.7 g, Sodium 571.2 mg, Sugar 2.2 g
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.
ORIGINAL RANCH® ROASTED POTATOES
Steps:
- Place potatoes in a gallon-size Glad® Food Storage Bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450 degrees F for 30 to 35 minutes or until potatoes are brown and crisp.
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
RANCH POTATOES
"This golden crumb-topped casserole tastes like you spent hours preparing it, but actually it takes just minutes," informs Claire Darby from New Castle, Delaware. "I occasionally substitute creamy Italian dressing in place of ranch for a more robust flavor," she adds.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- Toss potatoes with dressing, salt and pepper. Place in a greased 13-in. x 9-in. baking pan. Sprinkle with bread crumbs. Cover and bake at 375° for 30 minutes. Uncover and bake 20 minutes longer or until potatoes are tender.
Nutrition Facts :
RAW POTATO PANCAKES
This is an old family recipe from the Pennsylvania Dutch region. My grandmother had given it to my mother.
Provided by Carol
Categories Breakfast
Time 36m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- Grate potatoes by hand, or process them in a food processor, and place in a large bowl.
- Add beaten egg yolks to grated potatoes.
- Stir in flour, salt, and baking powder, and mix well.
- Beat egg whites until stiff, and fold into potato mixture.
- On medium high heat, place enough shortening in a large skillet to have about 1/4" deep oil when melted.
- Drop batter by large spoonfuls into hot oil.
- Turn over when edges become a nice crispy brown, about 2 minutes.
- Cook another minute or two on the other side.
- Remove to a paper towel lined plate and sprinkle with salt, if desired.
- Add shortening as needed to keep the oil level deep enough to fry the pancakes, but not deep enough to cover them.
Nutrition Facts : Calories 397.2, Fat 28.3, SaturatedFat 8.2, Cholesterol 105.8, Sodium 671.4, Carbohydrate 30.5, Fiber 3.6, Sugar 1.4, Protein 6.7
BAKED SPINACH AND CHEESE RANCH POTATO CAKES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This recipe was developed for the Hidden Valley Ranch Recipe Contest. It combines spinach and cheese with shredded potatoes and seasons the mixture with Hidden Valley Salad Dressing and Seasoning Mix. The mixture is formed into cakes and baked, saving calories, time and the stress of last minute preparation. These easy to make cakes make a wonderful side dish to serve with plain roasted meat and poultry. Your family will love them.
Provided by MaryOne Perfect Bite
Categories Weeknight
Time 40m
Yield 8 potato cakes, 4 serving(s)
Number Of Ingredients 11
Steps:
- 1) Preheat oven to 400 degrees F. Generously coat a 13 x 9-inch pan with nonstick cooking spray.
- 2) Combine drained potatoes, spinach, shallots, 5 teaspoons seasoning mix, black pepper, Parmesan cheese, 1 teaspoon lemon juice and flour in a large bowl. Mix well.
- 3) Using a 1/4-cup measure, drop 8 small mounds of mixture onto prepared baking sheet. Lightly press each mound to form a cake that is 1-inch high. Spray tops lightly with nonstick cooking spray. Bake for 30 minutes.
- 4) Meanwhile, combine yogurt, mayonnaise, remaining 5 teaspoon seasoning mix and 1 teaspoon lemon juice in a small bowl. Mix well.
- 5) Transfer potato cakes to a serving platter and top each with a small dollop of yogurt sauce. Garnish with lemon slices.Serve immediately. Yield: 8 potato cakes.
Nutrition Facts : Calories 206.5, Fat 7.5, SaturatedFat 2.8, Cholesterol 13.9, Sodium 295.5, Carbohydrate 27.9, Fiber 2.2, Sugar 2.4, Protein 8.1
HIDDEN VALLEY RANCH: POTATO CHOWDER IN A POCKET #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This recipe reminds me of eating chowder bowls on rainy days with my mom. What I love about this recipe is that it's portable!
Provided by kitchenofgoodandevil
Categories Weeknight
Time 1h15m
Yield 4-8 pockets, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot put potatoes and enough water to cover them on the stove over medium to high heat. Cook until potatoes are tender. Drain.
- To potatoes add yogurt, Hidden Valley Ranch mix, and milk or water. Beat until mashed.
- Add corn, cheese, and shrimp. Blend together.
- Cut dough into fourths. Roll out each fourth using a little bit of flour, so it doesn't stick.
- Put about ½ cup to ¾ of filling into each fourth. I like to add a slice of Brie for good measure! Fold the dough over and crimp the edges.
- Place "pockets" on a baking sheet lined with foil and sprayed with cooking spray.
- Brush olive oil onto each pocket.
- Bake at 350° for 30-35minutes.
Nutrition Facts : Calories 478.3, Fat 10.4, SaturatedFat 4.4, Cholesterol 21.3, Sodium 219.8, Carbohydrate 86.3, Fiber 9.3, Sugar 6, Protein 15
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