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Recipe for Hidden Valley Ranch Potatoes

11 years ago

I know there is a recipe for this but can't remember where I saw it and am having trouble finding it on the computer.Does anyone here have it, and if so, is it good?

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Comments (7)

hoovergal
11 years ago
I have this recipe and it's one of my family's favorites:

Ranch Potatoes
8-10 medium potatoes, peeled and cubed
1 can cream of mushroom soup
1 1/4 cup milk
1 envelope ranch salad dressing mix
1 1/4 cup shredded sharp cheddar cheese
4-5 strips bacon, cooked and crumbled

Peel and cube potatoes; boil until fork tender. Drain potatoes and place in a 9X12 baking dish. Mix soup, milk, dressing mix and 1 cup cheese together and pour over potatoes. Sprinkle remaining cheese and bacon on top. Bake at 350 for 30-45 minutes.
marry
11 years ago
Ohhhhh that sounds good!
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This is going to be on our dinner plates tonight, except I'm subbing boneless pork chops. Orange-Ginger Pork Medallions 2 pork tenderloins (1 lb each) 1 cup fresh orange juice 2 tbsp vegetable oil 1/4 cup finely chopped shallots 2 tbsp minced ginger 2 cloves garlic, minced 1/4 tsp red pepper flakes 1/2 cup chicken broth 1 tbsp soy sauce 1 tbsp unsalted butter Cut each tenderloin crosswise into 6 slices and set aside. In a small bowl stir together 2 tbsp orange juice and cornstarch until smooth; set aside. Heat 1 tbsp oil in a medium saucepan over medium-high heat. Add shallot, ginger garlic and red pepper flakes. Cook, stirring frequently until shallots are light golden, 3 minutes. Add remaining orange juice, chicken broth, soy sauce. Bring to a boil and cook until reduced to 1 cup. Whisk in cornstarch mixture and boil 1 minute. Remove from heat. Flatten pork slices slightly with your hand to make medallions. Sprinkle with salt and pepper. In a 12" nonstick skillet melt butter with remaining 1 tbsp oil over medium-high heat. Add pork and cook in batches until browned and cooked through., 4-5 minutes per side. Transfer to a platter. Add sauce to skillet with drippings and bring to a boil stirring to scrape any brown bits. Stir in juices from the pork; remove from heat; add pork to skillet, turning to coat with sauce.
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Comments (10)
Here are a couple of my favorites. Both could be made with ground turkey or chicken. Vegetable Burger Soup makes 10-12 servings 1 lb. ground beef or pre-cooked frozen ground beef 2 lbs. can stewed or diced tomatoes 1 1 lb. can tomato sauce 4 cups water 2 10 oz. pkgs mixed frozen vegetables (carrots, peas, corn, green beans) 1 envelope dry onion soup 2 t. sugar - white or brown Brown beef and drain off fat if using fresh. Thaw beef if using frozen precooked. Add rest of ingredients to soup pot or slow cooker. Bring to a boil, lower heat and simmer one hour if in pot on stove. Cook on low for 8 hours if in crock pot. I add diced cooked potato cubes to this after thawing the soup and before heating. Sometimes cooked potatoes become soft with freezing. You can use diced fresh onion if the onion soup is too salty. Taco Soup I used less meat and it was great; subbed some bulk sausage for some of the ground beef. I did not include the can of hominy. You could use no salt versions of the tomatoes and tomato sauce. Not sure what you could sub for the Ranch Dressing or taco mix. Maybe garlic and parsley for the Ranch and chili powder for the taco? 2 pounds ground round 1 large onion, diced 1 packet taco seasoning 1 packet Hidden Valley Ranch original dry mix salad dressing 1 can kidney beans (with liquid) 1 can pinto beans with jalapeÃ±os (with liquid) 1 can yellow hominy 1 can diced tomatoes and green chilies (Rotel) 2 cans stewed tomatoes (I use Mexican stewed tomatoes) 1 8 oz. can tomato sauce 1 cup of water Cook beef and onion until beef is browned, drain excess grease. Add the remaining ingredients. Bring to a boil then reduce heat and simmer for 30 to 45 minutes.
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RECIPE: new to site, need venison recipes
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Comments (10)
I'm not a fan of venison but have used this deer recipe for beef & it's excellent: PEPERED VENISON STEAKS 4 venison backstrap (loin) steaks, 4-6 oz each, 1" thick Marinade: 1 cup dry red wine 1 cup canola oil 1 medium onion, chopped 3 TBL Creole mustard 1 tsp dried oregano 2 garlic cloves, minced 4 TBL coarse black pepper 1 1/2 tsp salt 1 TBL canola oil, if frying If the venison is frozen, thaw it in red wine to keep the meat moist. Reserve the wine to use as part of the marinade. Puree the marinade ingredients together in a blender or processor. Arrange the steaks in a shallow glass dish & pour the marinade over them. Refrigerate at least 4 hours but preferably overnight. Drain the steaks, reserving the marinade in a small saucepan. Combine the pepper w/the salt & rub each steak with equal portions of th pepper-salt mixture & let the steaks sit, tightly covered at room temperatore for 30-45 minutes. If grilling, fire up enough charcoal to form a single layer of coals beneath the meat. Meanwhile, bring the marinade to a boil then reduce the heat & simmer until it's reduced by half. Taste & adjust the seasoning. Keep the sauce warm while you fix the steaks. Place the steaks over hot coals that are covered w/gray ash. For pan frying, place the TBL of oil in a heavy skillet, bring the heat to medium-high & add the venison. Cook the meat until desired doneness, turning only once. If pan-frying, deglaze the pan by adding the sauce to it & scraping up any browned bits. Serve immediately with sauce on the side. Good w/buttered noodles.~~Texas Home Cooking
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Ranch Dressing
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Comments (28)
Tami, here you go: 2 cups dry parsley flakes 1/2 cup instant minced onion 2 Tbsp. dry dill weed 1/2 cup onion salt 1/2 cup garlic garlic salt (I used onion and garlic powder instead of onion and garlic salt and added salt and pepper to taste when I mixed the dressing with the mayo and buttermilk) Dump all the dry ingredients into a blender or food processor and blend until completely powdered. If you prefer to have some larger pieces of herbs, hold back a bit of the parsley flakes and dill and add them back in after you have blended the other ingredients. This makes about 3 cups of seasoning mix, enough to make at least 45 pints of dressing. To use, combine 1 – 2 Tbsp. dry mix with 1 cup mayonnaise and 1 cup buttermilk. The original recipe also called for 15 saltine crackers, stating that it would help thicken the dressing. Luckily, I made a fraction of the recipe and found that the crackers were just filler and did absolutely nothing to thicken the dressing. Other recipes called for Xanthan Gum to thicken, so I bought some and when I "reconstituted" the dressing, I added a large pinch of it. You must mix the dressing in a blender or food processor if using Xanthan Gum, or you will end up with lumps, because the XG thickens almost immediately. And it continues to thicken just a bit more as it sets, so don't be tempted to add more. You'll eventually figure out what is just the right amount. Sometimes I add a bit of fresh jalapeno and cilantro for a kick and that is really tasty. You can change it up in lots of ways. This would make a great "jar" gift for someone who loves ranch dressing.
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glenda_al
11 years ago
Is this it?

Potato wedges with dry ranch dressing

2-4 Large Baking Potatoes ***You can use frozen potato wedges

1 packet Hidden Valley Ranch Dressing
2 Tbsp Olive Oil

Cut potatoes into wedges; drizzle with olive oil, sprinkle on ranch dressing and mix well.

Spread potatoes evenly on a baking sheet and bake for 35 minutes at 375 degrees. Turn a couple times to prevent sticking and so they brown evenly.
sandiefl
Original Author
11 years ago
Thank you Glenda. Yours sounds like what I was looking for. Hoovergal, yours sounds good too. I am saving both recipes. Thanks again.
glenda_al
11 years ago
I'm waiting to use this recipe for whenever I have family to fix it for.

Mexican Potatoes
Ingredients
3 or 4 Red Potatoes cut into 1 inch wedges
1 tablespoon of olive oil
1 tablespoon of taco seasoning

Directions

1. In a large resealable plastic bag combine potatoes, oil, and taco seasoning. Shake to coat the potatoes.

2. Place the potatoes in an 8 x 8 baking dish. Bake uncovered at 450 degrees for 40 minutes stirring potatoes every 10 minutes.
katlan
11 years ago
They all sound good. I make the ones on the Onion Soup Mix box. 1/4 c. oil (I use EVOO) with a packet of onion soup mix. Peel and cut potatoes in to chunks. I add baby carrots also. toss with olive oil/onion soup mixture. Bake in oven til veges are tender. stir occasionally., I have also started adding a couple shakes of garlic salt and montreal steak seasoning.

Very yummy. Always get wiped out at get togethers.
Granlan_TX
11 years ago
Sandie, I'm glad you asked because now I have copied all these yummy recipes. Thanks ladies :)

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