Toss peas, celery, onions, water chestnuts, bacon bits and cheese to combine.
Combine mayo, sour cream, pepper, and dry ranch mix.
Fold dressing into vegetables and chill.
In a large saucepan brown sausage, drain well and crumble. Set aside. In same pan saute onion and celery in 1 teaspoon oil. Mix in carrots and sausage.
Place uncooked rice in bottom of a 9 x 9 or 3 quart baking dish. Place sausage mixture in baking dish on top of uncooked rice.
In a medium size bowl mix soup, chicken broth, water, dry ranch mix and salt. Pour over sausage mixture and cover with foil.
Bake in a 350 degree oven for approximately 50 minutes.
Mix sour cream, cream cheese and dry Ranch mix and salsa. Spread beans in 9 x 13-inch dish.
Add salsa mixture.
Layer tomatoes, green onions and olives.
Top with Cheddar cheese. Serve with corn chips.
ream and 1/2 package dry dressing mix; at low speed using
Preheat oven to 400 degrees.
Rinse wings in cold water.
Place on foil lined baking sheet.
Season with salt and pepper as desired.
Bake 45 minutes turning once so that wings are brown and crispy on both sides.
Place wings in a bowl with lid.
Add melted butter, garlic, and dry ranch dressing mix.
Place lid on bowl and shake them for 1 minute.
Serve with Ranch Dressing on the side.
Combine Hidden Valley Ranch mix with dill weed, oil and garlic powder.
Pour over crackers; stir to coat.
Place in warm oven, 250\u00b0 for 15 to 20 minutes.
Stir gently halfway through baking; cool.
Place in tight covered container.
Combine Hidden Valley Original Ranch milk recipe dry salad dressing mix with oil in a large bowl.
Mix with frozen mixed vegetables and toss.
Bake in casserole dish in a 375\u00b0 oven for 30 minutes.
Stir every 10 minutes while baking.
Mix dry Hidden Valley Ranch milk recipe original dressing mix with the oil and add frozen vegetables; toss.
Add 1 package at a time.
Cook in casserole dish in preheated 375\u00b0 oven for 30 minutes, stirring every 10 minutes.
Serves 8.
Preheat oven to 350\u00b0.
Dip chicken in mixture of melted butter, pepper sauce and vinegar.
Put in baking pan.
Sprinkle with 1 package dry dressing mix.
Sprinkle with paprika.
Mix 1 package dry dressing mix with 1/2 cup of mayonnaise and 1/2 cup of milk.
Add cream cheese and beat with electric mixer. Add Cheddar cheese and blend.
Cover and refrigerate overnight. Before serving, sprinkle with almonds or bacon bits.
Good with Ritz crackers or Wheat Thins.
Preheat oven to 350\u00b0.
Dip chicken in mixture and melted butter, pepper sauce and vinegar.
Put in baking pan.
Sprinkle with 1 package dry dressing mix.
Bake 25 to 30 minutes or until browned.
Sprinkle with paprika.
Serve with celery sticks and prepared Hidden Valley Ranch dressing as dip.
Whisk juice and dressing mix together.
Marinate breasts for 24 hours in half the juice mix.
Bake at 350\u00b0 for 45 to 50 minutes.
Combine cornstarch, water and remaining juice mixture in saucepan.
Heat to thicken.
Serve sauce with chicken.
Combine dressing mix, lemon pepper, dill weed, garlic powder and salad oil.
Pour over crackers.
Stir in bowl or shake in bag until coated.
Place in warm oven for 15 to 20 minutes.
Place 1/4 of the dry ranch mix in a small bowl; set
Grease a 13 x 9-inch baking dish.
Set oven to 350 degrees F.
In a shallow dish mix together the cornflake crumbs with Parmesan cheese, garlic powder (if using) black pepper and dry ranch dressing mix.
Place the melted butter in a shallow dish.
Coat the chicken breast or strips into the melted butter, then roll into the cornflake mixture.
Place in prepared baking dish.
Bake uncovered for about 30 minutes or until the chicken is cooked through (strips or tenders or chicken strips might take less time).
Combine Hidden Valley Ranch mix with dill weed, oil and garlic powder.
Pour over crackers; stir to coat.
Place in warm oven, 250\u00b0 for 15 to 20 minutes.
Stir gently halfway through baking; cool.
Place in tight covered container.
Peel and wash about 8 large potatoes. Cut into chunks.
Place in 8-quart pan and cover with water; bring to a boil.
Boil about 20 minutes or until potatoes are fork-tender.
Drain potatoes and stir in 1/2 cup margarine and 1/2 cup milk.
Mash potatoes or use an electric mixer.
Add Hidden Valley Ranch mix.
Makes 4 to 6 servings.
In a large bowl, mix together dry ranch-style dressing mix, mayonnaise, sour cream, cottage cheese, lemon juice, garlic salt, onion powder and cayenne pepper. Chill in the refrigerator until serving.
etween cuts.
Mix together butter and dry Ranch dressing mix. Pour over bread
Let cream cheese stand at room temperature for 1 hour, then mix the dry Ranch mix with it. (You will need to knead it very thoroughly for full flavor.) Form a round ball with this mixture. Roll your cheese ball in the chopped nuts (or paprika) and serve with your favorite snack cracker. This also makes a great spread for celery.