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.
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.
Combine all ingredients except crackers and mix well.
Pour over crackers and make sure all are coated.
Place in sheet pan and cook in warm oven 20 to 30 minutes.
Store in airtight container and enjoy.
Mix together can of chicken, package of powdered ranch, and Mayo. Spread on crackers!
You can change the amount of mayo you use depending on if you like it creamier or not. If you like it a little less salty tasting, just add less ranch, you can always add more if you like!
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.
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.
Continue beating egg whites until sugar is dissolved.
Fold in 3/4 cup cracker crumbs (saltines) with 1 teaspoon baking powder sprinkled over.
Add 3/4 cup chopped pecans.
Spread in greased pan.
Bake in 350\u00b0 oven for 35 minutes.
(Watch carefully.)
Let cool.
Spread top with 1/2 pint whipped cream with sugar added. Sprinkle chopped pecans over top.
Chill.
Cake part can be baked in advance.
It is usually lower in the center when done.
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.
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.
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.
erve immediately alongside some Buttermilk Ranch Dippin' Sauce. (See Cook's
Empty entire contents of cracker box into a 1 gallon ziplock baggie.
Set aside.
Mix canola and dry ingredients until well blended.
Pour over saltines.
Close the bag and shake well until crackers are coated.
Let stand 5 minutes.
Store in an air-tight container.
ours.
To prepare salsa ranch dressing, in a small bowl
late, I used buttermilk ranch for this recipe.
dip raw chop
Dip oysters in egg then dredge in cracker crumbs.
Let sit in fridge for 2 hours.
Stir together ketchup, horseradish, and hot sauce (to taste) and chill.
Fry oysters in 1\" oil at 350F 3-4 minute until golden.
Serve immediately with sauce.
he crabmeat, other portion of saltines, and oil. Add the cooled