nd shallots. Sprinkle with the Hidden Valley Original Ranch Seasoning and
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.
Blend together the above ingredients except tortillas and vegetable oil.
Refrigerate for 1 hour.
Spread cooled mixture over 5 tortillas.
Cover with remaining 5 tortillas.
Brush tortillas with vegetable oil.
On a baking sheet, broil until golden brown.
Turn and repeat process until cheese is melted.
Put cottage cheese in blender until smooth.
Place in bowl and add the mayonnaise and Hidden Valley Ranch and stir.
Chill.
Can use any kind of vegetable.
Cream together cream cheese, Hidden Valley dressing and Miracle Whip until smooth, then spread on baked cool crust.
Chop the vegetables and spread evenly over the cream cheese mixture. Refrigerate until set.
Cut into serving size pieces.
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.
Bring cream cheese to room temperature and mix with mayonnaise and Hidden Valley Ranch Dressing mix.
Set aside.
Roll crescent dough on cookie sheet to form a rectangle.
Press edges together and brush with beaten egg.
Bake according to package directions, then cool.
When dough has cooled, press down bubbles with bottom of spoon.
Spread dough with cream cheese mixture. Then sprinkle with vegetables followed by cheese.
Cover with saran wrap and press vegetables into crust.
Cut into bars and serve.
Blend cottage cheese and milk until smooth. Stir in Hidden Valley Ranch dressing mix and dill weed.
Chill and serve with your favorite vegetable.
Spread crescent rolls on large pizza pan and pinch together. Bake according to directions.
Let cool.
Spread mixture of cream cheese, mayonnaise, sour cream and dry Hidden Valley dressing. Next, sprinkle with shredded cheese.
Put vegetables in circles, starting at outer edge of pizza crust.
Refrigerate.
May be made ahead.
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.
reek yogurt and packet of Hidden Valley Ranch Seasoning Mix. Spread
Press crescent rolls into a jelly roll pan.
Bake at 350\u00b0 for 10 to 12 minutes.
Cool crust.
Mix together Miracle Whip, Hidden Valley Ranch dressing and cream cheese.
Spread on crust.
Top with vegetables and grated cheese (can use any raw vegetable). Refrigerate.
Cut into squares to serve.
Spread crescent rolls and press onto large cookie sheet. Sprinkle crescent rolls with 1 to 1 1/2 teaspoons of Hidden Valley party dip.
In separate bowl, mix sour cream, cream cheese, Worcestershire sauce and remaining Hidden Valley party dip. Spread mixture on top of dough.
Top in order with broccoli, carrots, mushrooms, bacon and cheese.
Refrigerate before serving.
Heat oil in a medium size, nonstick skillet over medium heat. Add onion, zucchini and garlic.
Saute 5 minutes or until tender. Add tomato and next 3 ingredients; cook 1 minute.
Sprinkle 2 tablespoons of Tillamook or Cheddar cheese over each bread half; top each half with 1/2 cup vegetable mixture.
Sprinkle remaining 1/4 cup Tillamook or Cheddar cheese and Parmesan cheese evenly over vegetable mixture.
Broil 3 inches from heat for 2 minutes or until cheese melts.
Serve immediately.
Yields 2 servings.
Pat crescent rolls onto cookie sheet. Bake at 400\u00b0 for 10 minutes.
Let cool.
Top with cream cheese,
mayonnaise and Hidden Valley Ranch dressing mixture.
Sprinkle mixed vegetables over this and top with grated carrots and grated cheese.
Chill and serve.
Cut into small pieces for a great appetizer.
We like this for Thanksgiving and Christmas for our evening meal with soup.
Cover
bottom of roll pan with crescents.
Bake at 350\u00b0 for
7 to
8 minutes; cool.
Mix cream cheese, mayonnaise and Hidden Valley.
Spread
over
crescents.
Sprinkle vegetables over cream cheese mixture.
Press down on veggies.
Chill 1 to 2 hours or overnight.\tCut in squares.
Spread rolls in jelly roll pan and bake at 350\u00b0 for 10 minutes.
Mix Miracle Whip, cream cheese and Hidden Valley dressing.
Spread mixture on cooled crescent rolls.
Top with finely chopped vegies and top with cheese.
Pat crescent rolls in large cookie sheet and bake at 350\u00b0 until brown.
Mix cream cheese, Miracle Whip and Hidden Valley Dressing.
Spread on crust.
Top with vegetables, then add cheese.
Take the crescent dinner rolls and press on a greased 13 x 15-inch pan.
Bake at 350\u00b0 for 8 minutes or until golden brown. Mix cream cheese, sour cream and Hidden Valley Ranch party dip in a small bowl.
Chop fine and pat dry with paper towels:
onions, broccoli, carrots, tomatoes (cut and drained), cauliflower and Cheddar cheese.
Spread cheese mixture on rolls.
Sprinkle chopped vegetables on top and chill for 3 hours.
Cut into finger size squares and serve.