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.
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 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.
preheat oven to 350 degrees.
combine sour cream, milk and hidden valley ranch dressing mix to make dressing. ( i use the fat free sour cream to replace the mayo that the mix calls for).
combine cracker crumbs, cheese and salt/pepper.
Dip the chicken into half of the ranch dressing on both sides. Then dip the chicken into the cracker crumb mix on one side only.
Bake for 35 minutes or until crispy. Use the remaining ranch dressing as a dip/sauce for the chicken once baked.
Serve.
To make sauce, in a small bowl, combine sour cream, pickles, and 2 tablespoons of the Ranch dressing mix; cover and refrigerate. Prepare frozen shoestring fries according to package directions. Meanwhile, on large plate, combine bread crumbs and remaining salad dressing mix. Dip fillets in egg, then coat with bread crumb mixture. Fry fillets in 3 tablespoons of oil until golden. (Add more oil to pan if necessary to prevent sticking.) Serve fish fillets with shoestring fries and chilled tartar sauce. Garnish with lemon wedges.
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.
he shallots, spinach, corn, garlic, Hidden Valley Ranch Dressing and sour cream, tossing gently
Mix buttermilk, mayonnaise, sour cream and Hidden Valley Ranch dressing thoroughly.
Crumble cheeses and add to dressing mix. Chill thoroughly.
In a shakable container, combine the dressing mix, the mayonnaise and the milk.
Shake until well blended.
Refrigerate at least 30 minutes before serving.
Enjoy!
Scrub potatoes.
Boil until done and cut in 1-inch chunks. Place in 9 x 13-inch pan (sprayed with Pam).
Drizzle large bottle Hidden Valley Ranch dressing over top.
Sprinkle 2 cups grated Cheddar cheese on top.
Bake at 350\u00b0 for 25 minutes.
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.
reek yogurt and packet of Hidden Valley Ranch Seasoning Mix. Spread on pizza
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.
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.
Pat crescent rolls out in pan and bake.
Let cool.
Combine cream cheese, salad dressing and Hidden Valley Ranch dressing until smooth.
Spread evenly over cooled crescent rolls.
Combine all vegetables and spread evenly over dressing.
Top with shredded cheese.
Mix oil, dill weed, garlic powder and Hidden Valley Ranch dressing.
Mix together half of the oyster crackers and half of the dressing mixture.
Put in a plastic bag.
Repeat with remaining half.
Store in refrigerator.
Preheat oven to 350\u00b0. Dip chicken in mixture of melted margarine, sauce and vinegar. Put in baking pan.
Sprinkle with 1 pack dry dressing mix.
Bake 30 minutes or until browned. Sprinkle with paprika. Mix other package of dressing and use as a dip.
Good with celery sticks also.
Mix cream cheese, green onions and Hidden Valley dressing mix until blended.
Spread 1/4 of mixture on each tortilla.
Drain vegetables by blotting on paper towel.
Sprinkle equal amounts of vegetables on cream cheese mixture.
Roll tortillas tightly. Refrigerate at least 2 hours.
Cut into 1-inch slices.
Discard ends.
Mix Ranch dressing mix, oil and spices.
Pour over oyster crackers on a cookie sheet.
Bake at 225\u00b0 for 15 to 20 minutes.
Unroll crescent rolls on pan and bake at 375\u00b0 for 10 minutes. Gently press, if puffy.
Let cool.
Stir together and then spread on crust the cream cheese, salad dressing, sour cream and Hidden Valley Ranch dressing.