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.
r Vadallia).
mix together Hidden Valley Original Ranch Dressing.
Mayonnaise
reek yogurt and packet of Hidden Valley Ranch Seasoning Mix. Spread on
continue with directions.
Combine Hidden Valley Ranch and Greek Yogurt; set
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.
Place crescent rolls on cookie sheet and bake 15 minutes at 375\u00b0.
Cool.
Mix cream cheese, salad dressing and Hidden Valley dip mix and pour on crust.
Chop any vegetables you prefer and place on top of mixture.
Sprinkle grated cheese or taco sauce on if you like.
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.
sweet & spicy version, substitute Hidden Valley(R) Farmhouse Originals Southwest Chipotle
/2 the packet of Hidden Valley Original Ranch Seasoning Mix, parmesan
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.
Heat 1 tablespoon vegetable oil in large skillet or wok.
Add chicken, cut into thin strips.
Stir in Hidden Valley original Ranch salad dressing.
Mix to coat chicken.
Add thawed vegetable medley and 2 tablespoons water.
Stir-fry about 2 minutes.
Makes 4 servings.
Dredge 2 to 3 pounds of chicken pieces in Hidden Valley dressing mix, then bake skin side up at 375\u00b0 for 45 minutes until brown and crispy.
Serves 4 to 6.
Combine spices and Hidden Valley mix with the oil.
Place pretzel pieces on a baking sheet.
Pour oil mixture over pretzels and mix thoroughly.
Bake at 300\u00b0 for 30 minutes, stirring every 5 minutes.
Cool on paper towels.
Wash potatoes; do not peel.
Slice crossways; layer in a casserole dish.
Pour melted butter over potatoes and sprinkle with Hidden Valley mix.
Cover.
Bake at 350\u00b0 for one hour.
Cook pasta according to package directions. Rinse with cool water and drain. Combine Hidden Valley(R) Original Ranch Salad(R) Dressing & Seasoning Mix with milk and mayonnaise in a bowl, creating 1 cup dressing.
In a small bowl, whisk the dressing together with the oil until emulsified.
In a large bowl, add the pasta and the remaining ingredients.
Add the dressing and toss until well coated.
Chill covered for 1 hour before serving.
spinach, 1/2 package of Hidden Valley Origianl Ranch Seasoning Mix, 2
Combine oil with Hidden Valley dressing mix and other spices. Pour over crackers.
Stir well.
Heat, in warm oven, 15 to 20 minutes, stirring once or twice.
Cool on paper towels.
Store in Tupperware.
Mix Hidden Valley Ranch with mayonnaise and milk.
Add cream cheese.
Beat well with mixer.
Add Cheddar cheese and blend. Cover and freeze for 30 minutes.
Shape into a ball and roll in toasted almonds.
Combine Hidden Valley Ranch dressing mix with 3/4 teaspoon dill weed and 1/4 cup oil.
Pour over 12 ounces oyster crackers; stir to coat.
Place in 250\u00b0 oven for 15 to 20 minutes.
Stir gently halfway through baking.
Mix Wesson oil, Hidden Valley dressing mix, lemon-pepper, garlic salt or powder and dill weed.
Pour over oyster or soup crackers.
Set aside overnight.
Keep in Ziploc bag.