Combine 1/2 cup softened butter or margarine with 1 packet of Hidden Valley milk recipe original Ranch salad dressing mix. Slice bread lengthwise and spread tops with butter mixture.
Place bread under broiler (or cut surface down on grill) until crispy and golden brown.
Combine all ingredients in a medium bowl. Mix well. Cover bowl and chill dressing for at least 30 minutes before serving.
inserting can into cavity. Mix ranch salad dressing, onion, garlic salt, salt, and
Stir the Caesar salad dressing, ranch salad dressing, olive oil, canola oil, lemon juice, basil, and sugar together in a small bowl; set aside.
Rinse the stuffed olives, shake off excess water, then cut each olive in half. Combine the olives, lettuce, mushrooms, and feta cheese in a mixing bowl. Drizzle with the salad dressing, and toss to coat. Season to taste with salt and pepper. Sprinkle with Parmesan cheese to serve.
mall bowl, combine relish, mayo, ranch salad dressing and mustard and garlic powder
Prepare the cornbread according to directions on package; cool and crumble.
Set aside.
Mix Ranch salad dressing mix with the buttermilk and mayonnaise. Set aside.
Layer a large bowl with half each of cornbread, lettuce, tomatoes, beans, corn, bell peppers, cheese, bacon bits and green onions; spoon half of dressing evenly over the top. Repeat layers with remaining ingredients and dressing.
Cover and chill at least 2 hours. Enjoy!
oiled eggs, broccoli, Cheddar cheese, ranch salad dressing, dill weed, salt, and pepper
red onion, green bell pepper, ranch salad dressing mix, and Cheddar cheese together
In a very large bowl, add all the ingredients.
Chill several hours before serving.
Note: When preparing this salad, I added 3 cups of chicken or turkey, since I like more meat in mine. You can also substitute a mild cheddar cheese for the colby. I think Kraft's Creamy Cucumber Salad Dressing, makes this macaroni salad taste best, but you can use a regular ranch salad dressing.
Preheat oven to 350\u00b0.
Dip chicken into mixture of melted butter, pepper sauce and vinegar; put in baking pan.
Sprinkle with 1 package of dry dressing mix.
Bake for 25 to 30 minutes or until browned.
Sprinkle with paprika.
Serve with prepared Hidden Valley Ranch salad dressing as dip.
Combine all ingredients.
Top with almonds or Chinese noodles. Add Ranch salad dressing to taste.
Cut the chicken breasts into bite-size pieces (3/4 inch) and place them in a bowl.
Add the ranch salad dressing and stir to coat well.
Let stand for 10 minutes.
Add the potato chips and stir to coat well.
Place on a greased baking sheet.
Bake at 350 degrees, uncovered, for 18-20 minutes or until juices run clear.
Combine Hidden Valley Ranch salad dressing mix with dill weed and oil.
Pour over crackers; stir to coat.
Place in a warm 250\u00b0 oven for 15 to 20 minutes.
Stir gently halfway through baking. Excellent as an appetizer or snack, even great in soup.
Prepare mashed potatoes from scratch or instant mashed potatoes according to package directions, omitting salt.
Stir in Hidden Valley Original Ranch salad dressing mix or Hidden Valley Ranch lite mix and, if desired, add butter or margarine.
Serves 4 to 6.
In a large salad bowl, layer each ingredient listed individually.
The Romaine lettuce should be on the bottom layer, followed by the other ingredients.
After all ingredients have been layered, mix the package of Hidden Valley Ranch salad dressing and pour over salad.
In a large bowl, gently mix the peas, sour cream, Cheddar cheese, green onions, celery, tomatoes, and bacon pieces. Season with salt, pepper, and dry ranch salad dressing mix. Chill at least 1 hour before serving.
Drain English peas and put them aside.
Wash vegetables and drain.
Break lettuce into bite size pieces.
Place in a large bowl 1/2 of the lettuce, then put a layer of broccoli and then a layer of cauliflower.
Next put a layer of peas and a layer of cucumbers. Top with the remaining lettuce.
Mix up a package of Hidden Valley Ranch salad dressing and pour over salad.
Top with onion slices then cheese.
You can add bacon bits if you like.
Chill and serve.
Cook peas until they are just thawed.
Cool.
Mix package of Ranch salad dressing mix and mayonnaise together.
Pour over cooled peas, cauliflower pieces and celery.
Mix well.
Chill several hours before serving.
Tear lettuce into bite-sized pieces and place in the bottom of a deep bowl.
Drain peas and place in a layer on top of the lettuce.
Chop the green onions and add on top of the peas. Next, add a layer of bacon bits.
Next, add ranch salad dressing.
Add a layer of shredded cheese and top with a layer of chopped egg.
Wash cauliflower and broccoli.
Cut in small pieces.
Add peas.
Mix mayonnaise, sour cream, Hidden Valley Ranch salad dressing mix, sugar, salt and garlic powder. Add to vegetables and let stand a couple of hours or overnight in refrigerator.
Add cheese before serving.
Makes 10 to 12 servings.