Recipes
Here are some of my favorite recipes.
Most of these recipes have something in common - they are served
with ranch, or ranch is one of the ingredients. Enjoy!
Baked Potato
Skins
Breakfast Potatoes
Triscuit Snacks
Potato "Chips"
Submitted Recipes
Here are some recipes submitted
by readers. I can't wait to try them.
Ranch Potato
Bake Specialty
Tyler Florence's Recipes
Hidden Valley Ranch® teamed up with Food Network celebrity chef Tyler Florence to reinvent some classic recipes using the flavor Americans love - ranch dressing. Florence shared his favorite holiday recipes - such as a burst of flavor to the traditional turkey, a new way to create everyone's favorite - stuffing, or the addition of the ranch flavor kids love to a potato side dish - all to help families celebrate the reinvention of traditional holiday classics.
Holiday Hidden Valley® Original Ranch® Roasted Turkey With Cornbread Stuffing
Buttermilk Ranch Potato Gratin
Roasted Mushroom and Fennel Soup With Ranch Cream
Baked Potato
Skins
I'm a vegetarian, so there is no bacon in this recipe. I suppose you can add it if you want, but you might just want to try it this way.
Ingredients
6-12 Potatoes
1 lb Shredded Cheddar Cheese
1/4 cup (1/2 stick) butter, melted
3-4 chopped green onions
Preparation
1. Bake 6-12 potatoes. I prefer
using the microwave to do this many potatoes, just don't forget
to poke holes in them.
2. Let the potatoes cool so you don't burn your fingers.
3. Slice the baked potatoes in half, and scoop out the middles.
Be sure to leave some on the sides so they have "meat" to them.
4. Brush each potato skin, inside and outside, with the melted butter.
5. Arrange the potatoes on a cookie sheet and broil them for 6-10
minutes or until the edges begin to turn dark brown.
6. Fill the potatoes with shredded cheese.
7. Top with chopped green onions for extra flavor.
8. Broil the skins for 2 more minutes or until the cheese is thoroughly melted.
9. Let cool, then serve with fresh ranch dressing.
Printable Version
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Breakfast
Potatoes
Ingredients
3 Potatoes
1/2 an onion
Salt and Pepper
Vegetable Oil
Preparation
For this recipe, I recommend a
large frying pan with a lid. It can be done without the lid, but
I think it makes them cook better.
1. In a large frying pan, heat
up about two tablespoons of Oil on Medium heat.
2. Slice up 1/2 an onion, and cut the rings in half. Then place
the onions in the frying pan.
3. Cut the potatoes into cubes.
4. When the onions start to turn light brown, place the potatoes
in the pan and cover them with the lid.
5. After about 5 minutes, flips the potatoes in the pan as much
as possible
6. Add salt and pepper (or for little different taste, try a good
cajun mix).
7. Continue to cook and stir the potatoes (every 10 minutes) until
they are soft and dark.
8. Serve with ranch!
If you need more time to cook other
things, you can set the stove on low (or warm) and let them sit,
just make sure you keep the lid on.
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Triscuit
Snacks
These have nothing to do with ranch, but I really like them. :)
Ingredients
Triscuits
Cheddar Cheese
Ketchup
Preparation
You will need a toaster-oven for
this recipe.
1. Arrange Triscuits on the toaster-oven
tray.
2. Top each Triscuit with a small amount of ketchup.
3. Slice cheese to fit the Triscuits and add on top of ketchup.
4. Toast on medium setting, or until cheese is fully melted.
5. Let cool and serve.
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Potato
"Chips"
Ingredients
2-3 Potatoes
Salt or Cajun Spice
Preparation
There are probably a few ways to
cook these, but I like to use a deep fryer.
1. Heat the deep fryer up to 375°.
2. Slice up your potatoes into thin slices if you want crispier chips or thick if you want softer, meatier chips.
3. Drop potatoes into the deep fryer for 4 minutes, stir in oil
after 2 minutes.
4. Dump the chips on a paper towel on a plate and season with
salt or cajun spice.
5. Serve with Ranch
.
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Ranch
Potato Bake Specialty
Thanks to Kitty Gouche for this
great recipe.
Ingredients
Potatoes
Olive Oil
Ranch Dressing packet
Oregano
Salt
Preparation
Pre-heat oven to 375.
Cut up potatoes into wedges. Coat
with Olive oil. Put packet of ranch in a zip-loc, put in some
potatoes and shake it. Then line a pan with foil and bake for
15 min. or so...
Add some more Oregano and coarse
salt. These are good.
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HOLIDAY HIDDEN VALLEY® ORIGINAL RANCH® ROASTED TURKEY WITH CORNBREAD STUFFING
Makes 12 servings
1 cup (2 sticks) unsalted butter, softened to room temperature
1 packet (1oz.) Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix
Freshly ground black pepper
12-14 pound fresh turkey
Cornbread Stuffing
2 large onions, finely chopped
1 tablespoon finely chopped rosemary
10 large cornbread muffins, torn into pieces, or 1 loaf cornbread, cubed (about 5 cups)
1/2 pound sweet Italian sausage
1 apple (golden delicious works well); cored, peeled and cut into medium-sized cubes
1 egg, lightly beaten
1/2 cup heavy cream
3 cups chicken stock
1/4 cup all-purpose flour
Juice of 1/2 lemon
Preheat oven to 350 degrees Fahrenheit; remove top rack. Prepare compound butter by combining butter and Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix in small bowl; stir with spoon until well incorporated. Adjust seasoning with freshly ground black pepper; set aside.
Melt 1 tablespoon of butter in medium skillet. Toss apple cubes in melted butter and cook approximately 2 minutes to gently caramelize. Remove apple cubes and set aside. In same pan melt half of compound butter over medium heat, reserving remaining compound butter for turkey. Add onion and rosemary; cook until lightly browned. Add Italian sausage meat and cook 10 minutes, until soft and golden. Scrape sausage mixture into large mixing bowl, add apple and cornbread pieces; toss to combine. Season well with salt and pepper. In separate bowl, whisk egg, cream and stock; pour liquid over cornbread mixture. Stir stuffing together; set aside.
Rinse turkey thoroughly inside and out with cold water; pat dry with paper towels. Sprinkle cavity and skin liberally with salt and pepper. Using fingers, gently lift skin from breast and rub Hidden Valley® Original Ranch® compound butter under skin, massaging breast meat as you go. Spread remaining compound butter over exterior of skin, covering wings, legs and any gaps. Stuff bird with prepared stuffing. Truss with kitchen twine or simply cross legs over and secure with twine. Position turkey on rack in large roasting pan; transfer to oven.
Roast turkey approximately 3 hours, until instant-read thermometer inserted into meaty part of thigh registers 170 degrees Fahrenheit (thigh juices will run clear when pricked with knife, 15 minutes per pound). If legs or breast brown too quickly during roasting, cover with foil. Remove turkey from oven; transfer to serving tray to rest while making gravy.
Skim off most fat from pan drippings with spoon and position roasting pan across two burners over medium-high heat. Using wooden spoon, scrape up browned bits stuck to bottom of pan. Whisk in flour, stirring as it thickens to prevent lumps. Pour in remaining 2 1/2 cups stock, 1/2 cup at a time, stirring constantly to blend and prevent lumps. Bring to a simmer; season with salt, pepper and squeeze of lemon juice to brighten flavors. Simmer for 5 minutes; strain to remove solids. Serve with turkey and stuffing.
Recipe created by Tyler Florence, on behalf of Hidden Valley® Original Ranch®
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BUTTERMILK RANCH POTATO GRATIN
Makes 6 to 8 servings
1 head savoy cabbage, cored, cleaned, and finely shredded
8 slices bacon, cut into 1/2-inch pieces
1 tablespoon unsalted butter
1/4 cup finely chopped fresh chives
Kosher salt
Freshly ground black pepper
2 pounds baking potatoes, washed unpeeled and thinly sliced (about 1/8-inch)
2 1/2 cups buttermilk
1 packet (1 oz.) Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix
2 cups grated Parmesan cheese
Preheat oven to 375 degrees Fahrenheit. Place small skillet over medium-low heat and fry bacon until crisp. Remove from pan with slotted spoon and drain on paper towels. Set aside.
Add cabbage to bacon fat in pan; toss to coat. Slowly let cabbage wilt; add bacon back to pan. Season with salt and freshly ground black pepper. Remove from heat and add chives, reserving small portion for garnish.
Generously butter bottom and sides of ovenproof casserole dish. In large bowl, combine potatoes, buttermilk, 1 cup of Parmesan and Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix. Season with salt and freshly ground black pepper. Using hands, place layer of potatoes in casserole dish. Sprinkle with Parmesan and repeat with two more layers. Spoon cabbage mixture on top and spread evenly over potatoes. Top with two more layers of potatoes and Parmesan. Sprinkle with remaining Parmesan.
Cover dish with aluminum foil; bake for 1 hour. Remove foil and bake for additional 30 minutes, until golden brown. Rest for 10 minutes before serving. Garnish with fresh chives.
Recipe created by Tyler Florence, on behalf of Hidden Valley® Original Ranch®
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ROASTED MUSHROOM AND FENNEL SOUP WITH RANCH CREAM
Makes 12 servings
6 small fennel bulbs, stalks removed and sliced into thin wedges
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/4 cup (1/2 stick) unsalted butter, cut into small cubes
1 large onion, roughly chopped
4 cloves garlic, smashed
6 sprigs fresh thyme sprigs, leaves stripped from the stem
3 1/2 pounds white button mushrooms, sliced in half (or mix of wild mushrooms such as oyster and chanterelle, if available)
Extra-virgin olive oil
3 quarts chicken stock
3/4 cup heavy cream
Kosher salt
Freshly ground black pepper
2 tablespoons fresh chopped chives
1 packet (1 oz.) Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix
2 cups sour cream (ratio: 1 tablespoon dry seasoning mix per cup sour cream)
Preheat oven to 400 degrees Fahrenheit. Spread mushrooms, onion, fennel, garlic and thyme on large sheet tray or non-stick roasting dish (may require 2 pans to accommodate all vegetables). Sprinkle pieces of butter evenly over vegetables; drizzle liberally with olive oil. Season with salt and pepper; roast 25-30 minutes. Mushrooms and fennel should be tender and slightly caramelized when done.
Remove tray from oven and transfer all ingredients (including pan juices) to large pot. Add chicken stock and bring to boil; reduce heat and simmer uncovered for 15 minutes. Remove from heat and puree until completely smooth, using handheld or regular blender. Stir in heavy cream; simmer gently for additional 5 minutes. Taste; adjust salt and pepper.
While soup simmers, in small mixing bowl combine Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix, sour cream and chopped chives. To serve, ladle soup into soup bowls and garnish each serving with a swirl of ranch cream and chives.
Recipe created by Tyler Florence, on behalf of Hidden Valley® Original Ranch®
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