The Original Ranch Porkey Patty Rsc Food

PORK HOBO PACKETS #RSC

Steps:

• Preheat oven to 350.
• Combine pork and Hidden Valley Original Ranch Seasoning Mix. Divide into 4 patties. Place each patty on a 12-inch square piece of heavy-duty aluminum foil. Top each patty with 1/4 of vegetables. Fold foil around mixture and seal tightly.
• Bake at 350 for 35-40 minutes.

MOLDAVIAN BREADED PORK PATTIES WITH CREAMY CUCUMBER SAUCE#RSC

Steps:

• SAUCE.
• Finely chop cucumber into strainer, toss with a little salt and let set 15- 30 minutes.
• Mix sour cream,1 oz of ranch seasoning 3/4 tsp dill weed and chives until blended.
• Squeeze liquid out of cucumbers lightly with hands.
• Place in bowl with rest of ingredients and mix well. Refrigerate until ready to serve.
• PATTIES.
• Place beef, pork, onions, garlic, carrots and potato in large bowl, mix. Add, salt, black pepper, 2 oz ranch seasoning and mix well using your hands or a wooden spoon.
• Place bread and milk in a medium bowl and soften with your fingers. Add to meat mixture along with parsley and rest of dill, and mix well.
• Shape into 16 patties. Dredge each patty in flour, eggs and breadcrumbs. Allow to dry a little while heating oil.
• Place olive oil in a large skillet over medium heat. When hot, carefully add patties and fry on medium heat in batches, adding oil if necessary, about 5-7 minutes per side.
• ** I like to clean the pan and change the oil half way through the frying process.

THE SPANISH RANCH PANINI ! #RSC

Steps:

• Combine 6 tablespoons of the softened butter, and 2 tablespoons of the Hidden Valley Original Ranch Dressing Seasoning Mix in a small bowl. Set ranch butter aside.
• Sprinkle 4 teaspoons of the Hidden Valley Original Ranch Dressing Seasoning Mix over chicken to season. Over medium high heat, add remaining 2 tablespoons of butter, along with seasoned chicken breast to skillet. Cook on each side for about 4 minutes each side to brown. Add water and cover pan with lid to complete cooking. Remove chicken when juices run clear, and chicken is no longer pink. Let rest for about four minutes, then slice each breast horizontally to create 4 thin pieces, or cut chicken into thin vertical strips. Place chicken back into pan and toss in any extra pan drippings, keep warm until needed.
• To create the Spanish Cheese Spread, combine cream cheese, olives, artichokes, pimentos, lemon zest, Parmesan cheese and remaining Hidden Valley Original Ranch Dressing Seasoning Mix in a bowl. Stir well to combine.
• If using a Panini maker (the preferred way), adjust to manufactures recommended setting to preheat grill.
• Using the reserved ranch butter, spread butter on top of each slice of bread.
• To create Paninis, place one slice of bread, buttered side down on grill, followed by ¼ of the chicken. Pile ½ cup of baby spinach leaves on top of chicken. On the second slice of bread, spread ¼ of the Spanish Cheese Spread on the bottom or "unbuttered" side. Place bread on top of spinach, buttered side up. Close Panini maker and grill for about 8 minutes, or until golden brown. If you are able, grill 2 Panini's at a time. Keep Paninis in a warm in a 200 degree oven until all sandwiches are complete. Note: If you do not have a Panini maker, no worries, just toast sandwiches in a skillet over medium low heat, for about 4-5 minutes each side, or until bread is golden brown.

BORIQUA PORK BURGERS WITH CREAMY SOFRITO RANCH SLAW #RSC

Steps:

• In a large bowl, combine yogurt, lemon zest, lemon juice, sofrito, ranch packet, sugar. Then add cabbage, carrots and jicama to yogurt mixture. Place bowl to the side.
• In a large bowl, combine ground pork, sofrito, egg, and bread crumbs. Separate meat and form in four patties. Sprinkle with adobo and brush with oil. Heat grill pan with medium heat and brush with oil. Cook patties for 4 min on each side. Remove patties on to plate. Toast buns om grill pan for 3 min till grill marks form. Arrange buns on plate. Place a pork pattie on each bun then scoop creamy slaw on each pattie. So Spicy and Good!

RANCH CHICKEN PATTIES

Steps:

• NOTE - my cans of chicken are 13 ounce cans so I had to use a couple extra tablespoons of dressing.
• In one bowl, mix the egg and ranch dressing together.
• In another bowl mix the chicken and bread crumbs.
• Add the dressing mix to the chicken mixture - stir well. If it seems a bit too dry add a tablespoon at a time of more ranch dressing. The mixture should be just moist enough to bring together into a patty that holds well.
• Use your hands to mold into patties -- mine made about 5 patties -- depends on the size you want.
• In a skillet with a small amount of oil, brown the patties -- about 4-5 minutes per side on medium to medium high heat. You want to be sure the middle gets cooked and the outsides get nice and brown.
• Refrigerates well. I think it might freeze well, too, but I haven't tried it yet.