Russell Rumph Ranch Inc
Russell Rumph Ranch Inc Ranch in Biddle
31 Baldy Peak Rd, Biddle, MT 59314
Contact Information
Address: 31 Baldy Peak Rd, Biddle, MT 59314
Website: search.google.com
Welcome to Russell Rumph Ranch Inc, a unique dining experience located in the scenic landscapes of Biddle, Montana. Nestled at 31 Baldy Peak Rd, this ranch offers an authentic taste of the American West. With a perfect 5-star rating, it promises exceptional service and a memorable visit. Whether you're stopping by for a meal or to explore the ranch's offerings, Russell Rumph Ranch Inc is a must-visit destination.
Menu Highlights
- Signature Steak: Locally sourced and expertly grilled to perfection.
- Barbecue Platter: A selection of the finest meats seasoned and smoked on-site.
- Farm-to-Table Salads: Freshly harvested ingredients from the ranch's own gardens.
Price Range
The average meal at Russell Rumph Ranch Inc ranges from $15 to $35, offering great value for quality and portion sizes.
Real Reviews
"A hidden gem in Montana! The atmosphere is authentic, and the steak was the best I've ever had. The staff is friendly and makes you feel right at home. Highly recommend!" - Satisfied Customer
Local Dining Tips
- Reservations are recommended, especially during peak dining hours, to ensure you secure a spot.
- Dress comfortably and be prepared to explore, as the ranch offers more than just dining—enjoy a full ranch experience.
FAQs
- What are the operating hours?
- The ranch typically operates from 11 AM to 8 PM, but it's best to call ahead for the most accurate hours.
- Is there parking available?
- Yes, ample parking is available on-site for all guests.
- Do they accommodate dietary restrictions?
- The ranch is accommodating of dietary needs, with vegetarian options and gluten-free requests handled upon request.
America/Denver time zone
5 average rating from 1 reviews for Russell Rumph Ranch Inc
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Business Name: Russell Rumph Ranch Inc
Address: 31 Baldy Peak Rd
Biddle
Montana
59314
United States
Biddle
Montana
59314
United States
Phone: +1 406-427-5029
Google ID: 0x5333e50000000001:0x5a4046478c5d3c02
Place ID: ChIJAQAAAADlM1MRAjxdjEdGQFo
Google Reviews ID: 6.50328E+18
Google CID: 6.50328E+18
Chicken Salad Puffs Recipe
Preheat oven to 450ºF.
Put Crisco, water, and salt into a saucepan and bring to a rolling boil.
Add flour all at one time. Beat vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from heat.
Add eggs, one at a time, beating until mixture is thick and smooth.
Drop dough by teaspoonfuls 1-1/2 inches apart onto greased cookie sheets.
Bake at 450ºF for 10 minutes. Reduce heat to 350ºF and continue baking for 10 minutes. Cool.
For Chicken Salad Filling, combine all ingredients.
Cut off tops of puffs and pull out any soft moist dough. Spoon Chicken Salad Filling into puffs. Replace tops.Cream Puff Appetizers Recipe
Preheat oven to 400ºF. In medium saucepan combine water and Butter Flavor Crisco. Heat to rolling boil. Add Pillsbury BESTflour and salt, stirring until mixture forms a ball. Continue to cook and stir for 1 minute. Remove from heat. Add eggs all at once, beating until smooth.
Drop by 1/2-teaspoonfuls at least 1-1/2 inches apart onto ungreased baking sheet. Bake at 400ºF for 20 to 30 minutes, or until golden brown. Cool away from draft. Meanwhile, prepare one of the fillings.
For shrimp filling, in medium mixing bowl blend cream cheese and sour cream. Stir in cocktail sauce, tarragon, pepper and garlic powder. Add shrimp, water chestnuts and scallions. Mix thoroughly. Cover and refrigerate for at least 30 minutes. Season to taste with salt.
For chicken filling, in medium mixing bowl combine all ingredients. Mix thoroughly. Cover and refrigerate for at least 30 minutes.
To fill, cut off tops of cooled cream puffs. Remove dough filaments from inside. Fill with desired filling. Replace tops.Artichoke Puffs Recipe
Preheat oven to 400ºF.
Brush bread slices with melted Crisco and place on an ungreased cookie sheet.
Cut artichoke hearts in half; drain on paper towels.
Place an artichoke piece cut-side-down on each bread slice.
Beat egg whites and salt until stiff, not dry, peaks form. Fold in cheeses and red pepper.
Spoon about 1 measuring teaspoonful of egg white mixture over each artichoke piece; sprinkle with paprika.
Bake at 400ºF for 10 to 12 minutes or until golden brown. Serve immediately.
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Preheat oven to 350ºF. Mix rye flour, all-purpose flour, caraway seed, sugar, baking soda, garlic salt and onion salt in medium mixing bowl. Add Crisco Oil. Stir with fork until moistened. Sprinkle with water, 1 tablespoon at a time, stirring until mixture forms a ball.
Divide dough in half. Place one half between 2 large sheets waxed paper. Roll dough 1/16 inch thick. Remove top sheet waxed paper. Cut dough into 1-1/2-inch shapes. Repeat with remaining dough. Place crackers on ungreased baking sheet. Prick each cracker 2 or 3 times with fork. Bake at 350ºF, 10 to 15 minutes or until crisp and golden brown. Remove to wire rack.Superbowl LVII Appetizer recipes
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