Brown hamburger, onion and green peppers.
Season with fajita seasoning to taste.
Drain and add Ranch beans.
Simmer on low for 30 minutes.
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.
Saute pepper and onion for 8 to 10 minutes. Add all ingredients to crock pot and cook on low for 4 to 6 hours.
Add salt and pepper to taste.
My friend Sheri usually adds a chopped jalepeno pepper for spicier beans.
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.
This is a recipe for dried string beans. Take fresh string beans and a needle with a
fish line and string beans on it like a necklace. Hang them in the attic to dry.
When you are ready to cook them, cook them like dry shell beans.
Soak them overnight in water.
Add a few pieces of bacon pieces, onion, salt and pepper. Simmer for 2 1/2 to 3 hours. Flavor is a combination of dry beans and string beans.
Very good!
Marinate Ranch beans in French dressing, preferably overnight.
Prepare salad with lettuce and chopped tomatoes in a large bowl.
Pour beans over salad in an even layer.
Spread shredded cheese over beans in an even layer.
Right before serving layer crushed Fritos over salad.
Serve and enjoy!
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.
ashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes
Scoop out inside of the potatoes into a bowl and combine with sour cream and Hidden Valley Ranch salad dressing mix.
Fill potato skins with mixture.
Sprinkle Cheddar cheese and bake 12 to 15 minutes at 375\u00b0 or microwave until cheese melts.
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.
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.
Layer taquitos in baking dish.
Top with Ranch beans, enchilada sauce and grated cheese.
Bake at 325 degrees for 20 minutes.
Whisk together salad oil, dill weed, lemon pepper, garlic powder and Ranch dressing mix.
Pour over crackers, stirring to coat.
Place on baking sheets and bake at 275\u00b0 for 15 to 20 minutes.
Makes 11 to 12 cups.
Sort and wash beans. Cover with water 2-inches above beans and soak for 8 hours. Drain beans and put in Dutch oven. Add water and next 8 ingredients. Bring to boil. Reduce heat. Simmer 1 1/2 hours or until beans are tender, stirring occasionally. Add tomatoes and simmer an additional 30 minutes.
Brown meat, chopped onion and pepper in pan.
Salt and pepper. Sprinkle chili powder over all.
Add 4 cans of beans and stir.
Add brown sugar and ketchup.
Stir, cover and bake about 1 hour at 350\u00b0.
Brown meats.
Mix together all ingredients, except beans, and simmer a few minutes.
Drain beans and put in crock-pot.
Pour meat mixture over the beans and slow cook about 2 hours.
Wash, cook and cube potatoes.
Mix in another bowl the Hidden Valley Ranch, water and mayonnaise.
Mix well.
Add to potatoes. Toss in celery, eggs and onion.
Chill.
Serves 4 to 6.
Combine Hidden Valley Ranch powder with dill weed and garlic; add oil.
Pour over crackers and stir to coat.
Place on a cookie sheet in a warm oven, 250\u00b0, for 15 to 20 minutes.
Stir gently halfway through baking.