Ranch Chicken Meatballs Creamy Ranch Gravy Rsc Recipes

FIESTA PINWHEELS

Steps:

• In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and onions. Spread about 1/2 cup on each tortilla. , Roll up jelly-roll style; wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.

RANCH CHICKEN MEATBALLS & CREAMY RANCH GRAVY #RSC

Steps:

• Preheat oven to 350.
• MEATBALLS:.
• Combine all ingredients, except vegetable oil, in large bowl as listed. Mix well to ensure all ingredients are combined. (I use my hands, clean of course!) Using a small ice cream scoop or a tablespoon, scoop up mixture and form into balls. When all meatballs are all formed - Heat 3 tablespoons of vegetable oil in 12" skillet over medium hi heat. Add as many meatballs to skillet without crowding and fry till all sides are golden brown. (You may need to add more vegetable oil with each batch you fry) Set on rack placed over cookie sheet and continue to fry meatballs until all are done. Place meatballs in oven to finish cooking while you make the sauce.
• GRAVY:.
• In large measuring cup or bowl, whisk together Hidden Valley Ranch Dressing, milk and sour cream. Set aside.
• In large saucepan over medium heat, melt butter. Whisk in flour, mixture will be crumbly and a little dry.
• Gradually add dressing mixture to pan, whisking constantly. Mixture will begin to thicken almost immediately. Continue to whisk, adding in pepper, salt,nutmeg, scallions and parmesan cheese. Turn heat to lowest setting and cover.
• Remove meatballs from oven and place on large platter or dish. Spoon gravy over top, sprinkle chopped scallions over top, and serve extra gravy on the side.

RANCH FLORENTINE MEATBALLS #RSC

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine all ingredients except olive oil. Work mixture with hands until all elements are thoroughly incorporated into one mass.
• Using hands, roll mixture into meatballs approximately 1.5" in diameter and place on a cookie sheet or plate.
• Heat olive oil in a large, oven-proof saute pan over medium high heat. Add Meatballs and cook until browned on all sides, 1 - 2 minute each side.
• Transfer saute pan to oven and cook another 10 minutes until meatballs are cooked through.

SHEET PAN GROUND BEEF, POTATO, AND CARROT DINNER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with aluminum foil.
• Shape the ground beef into patties and place in pan. Layer the vegetables on top of the beef patties, starting with the potatoes, then carrots and finally onions. Season with salt, pepper and garlic salt to taste.
• Cover with aluminum foil and seal edges. Bake in the preheated oven until beef is no longer pink and vegetables are tender, about 1 hour.

CREAMY RANCH CHICKEN VEGETABLE SOUP #RSC

Steps:

• 1. In large saucepan or Dutch Oven, saute shallots in butter until tender.
• 2. Stir in remaining ingredients except half-and-half until well blended.
• 3. Bring to a boil. Cover; reduce heat and simmer 25 minutes, stirring occasionally.
• 4. Stir in half-and-half and heat through.

EASY CREAMY RANCH CHICKEN POTATO SOUP #RSC

Steps:

• Place 1/2 cup water in 5-6 quart pot, add two packets of Hidden Valley Ranch Dip Mix (original flavor) and stir until well mixed.
• Add 6 1/2 cups water and add all remaining ingredients; except fresh spinach.
• Bring soup to boil over medium heat. Reduce heat to med/ low cook until vegetables are desired crispness. 30-45 minute.
• Garnish with fresh chopped spinach. Serve hot.
• May be made in crock pot.

CREAMY RANCH CHICKEN AND POTATO SOUP #RSC

Steps:

• Peel and cut the potatoes into 1/2-inch cubes, place into a large stockpot. Add in the shallot, garlic and chicken broth. Bring to a boil over high heat, lower heat to medium and cook until potatoes are tender, approximately 15 minutes.
• Remove pot from heat. Using a large mesh strainer or slotted spoon, remove about half of the potatoes/shallots/garlic from the pot and place onto a large plate; set aside. Using an immersion blender, blend the contents of the pot until smooth. Add in the Hidden Valley Ranch seasoning mix, continue to blend until fully combined.
• Place pot back over medium heat. Add in the cheese and stir until cheese has melted into soup. Add in the reserved potato mixture, the chicken, lemon juice, salt and pepper. Continue to cook until heated through, approximately 2 minutes.