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.
Heat oil in deep fryer to 360\u00b0.
Fry wings to golden brown. Drain.
Melt equal parts of butter and Tabasco sauce and pour over wings.
Sprinkle dry Ranch dressing mix over wings.
Bake for 10 minutes in 350\u00b0 oven in shallow baking pan.
Heat hot sauce, margarine and vinegar in a bowl.
Dip in sauce.
Lay wings on cookie sheet and sprinkle with Ranch dressing.
Bake at 300\u00b0 for approximately 1 hour.
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.
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).
Rinse and pat chicken dry.
In crock, place melted butter and onions; place chicken on top and sprinkle with seasoning salt. Sprinkle dry ranch over that; layer mushrooms and soup on top of that.
Cook on low 6 hours.
About 30 mins before serving, stir in Velveeta chunks, and allow to melt. Stir, breaking up chicken a little, and serve over noodles.
Add parmesan to top of dishes.
Melt butter in a 13X9-inch baking dish. Place fish filets on top of butter in dish. Mix dry ranch dressing, mayonnaise and milk. Pour over fish, top with sliced cheese. Crumble crushed chips over cheese. Bake in 350 oven for 40 minutes or until done.
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.
br>Mix together butter and dry Ranch dressing mix. Pour over bread
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.
Scrub potatoes\t(do
not
peel)
and
cube.
Boil until almost done.
Drain and place in baking dish.
Cover with oleo (I use squeeze butter).
Sprinkle with dry Ranch dressing mix. Cover with shredded
Cheddar
cheese.\tBake
at
350\u00b0\tfor
15 minutes or until cheese is melted.
Mix cream cheese and dry Ranch dressing until well blended. Spread 1/4 of the cream cheese mixture on each tortilla.
Sprinkle pimientos, diced green chilies and green onions over cream cheese mixture.
Roll up tortillas tightly and chill 2 hours.
Slice in 1/2-inch slices and lay slices on cut side.
Arrange on serving tray.
Makes a great holiday appetizer due to its red and green colors.
Mix dry Ranch dressing into a 2 cup holder with popcorn oil. Mix well. Pour over hard pretzels in a tight seal container. Put in pan and turn over several times to get mixture on pretzels and serve. Drop bag of pretzels on floor to break them.
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.
Hard-boil, cool and peel 6 eggs.
Cut in half lengthwise, and place yolks in a small separate bowl; mash with fork.
Add dry ranch dressing mix, mustard, mayonnaise and pepper.
Scoop or pipe egg yolk mixture into egg halves. Garnish with Parika if desired.
Refridgerate until ready to serve.
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.
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.
Preheat oven to 350\u00b0.
Mix butter, pepper sauce and vinegar; dip chicken in mixture and place in baking pan.
Sprinkle with 1 package dry dressing mix.
Bake until brown, about 25 to 30 minutes.
Sprinkle with paprika.
Prepare other original dressing mix as instructed on package.
Serve with celery sticks and chicken.
Break chicken wings into drumettes and discard wing tips.
Dip chicken into milk and roll in dry Ranch mix.
Pour extra mix over pieces.
Put on cookie tray and bake 15 to 20 minutes until done at 350\u00b0.
Serve with celery sticks and Ranch dressing.