Drain\tpotatoes.
Crumble
bacon
in
potatoes;
slice onions, add.
Salt\tand pepper to taste.
Add chives to taste. Mix with Ranch dressing, original recipe.
(Mix dressing first and chill while potatoes cook.)
In a small bowl, combine ranch dressing, lime juice, chopped cilantro and
oil.
Taco-Ranch Dressing: Whisk together all the dressing ingredients in a
Brown ground beef with onion until cooked.
Add taco seasoning per directions on packet, let meat mixture cool.
Combine lettuce, tomato, and cheese in large mixing/salad bowl, refrigerate until ready to serve.
Prior to serving, crush doritos and add to lettuce mixture.
Add meat mixture, stir.
Toss entire salad with ranch dressing until well blended, serve cold.
eans and 1/2 cup ranch dressing; set aside to cool.
erve over salad greens with the chipotle ranch dressing.
Chipotle Ranch Dressing:
Smash
Combine dressing mix with mayonnaise and water.
You may also use the bottled Ranch dressing.
in place of the Ranch mix, mayo,& water.
Add potatoes, celery, bacon, and onions.
Toss to coat.
Chill.
Cook noodles according to package directions; drain and cool. While they cook, chop your vegetables.
In large bowl, stir together cooked noodles, cheese, cucumber, tomato, peppers and olives.
In separate bowl, stir together onion, ranch dressing mix and sour cream.
Pour the ranch mixture over pasta mixture and toss together to coat.
Refrigerate and toss again before serving. Top with crushed Cool Ranch Doritos.
large bowl, mix mayonnaise, ranch dressing mix and garlic powder. Stir
, bacon, tomatoes, cheese and ranch dressing. Stir to combine.
Cover
Boil the green peas for one minute then drain and rinse with cold water to stop the cooking process. Drain again and set aside.
In a large salad bowl, combine the cooked peas, bacon, red onion, ranch dressing and cheese.
Chill.
Combine Ranch dressing mix, mayonnaise and milk.
Mix well. (This will actually make a double strength salad dressing.)
Use 1/2 cup of this dressing mix and blend with cream cheese.
Beat well with electric mixer.
Add Cheddar cheese and blend.
Cover and freeze for 30 minutes.
Shape cheese mixture into ball.
Roll cheese ball in roasted almonds.
Peel, cube and cook potatoes; let cool.
Place in salad bowl and add celery and onion.
Prepare Ranch dressing mix with mayonnaise and water.
Add to potatoes and toss to coat.
Chill. Serves 4 to 6.
Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.
Quarter and chop potatoes. Rinse thoroughly and place in a large pot. Add enough water to cover, 1/2 of the salt and bring to a boil, cooking until tender. Drain thouroughly.
Meanwhile, in a small bowl, mix mayonaise, ranch dressing, bacon, chives and remaining salt and the pepper. Set aside.
In a large bowl, place potatoes, eggs, and pickles. Add dressing mixture and gently mix until potatoes are coated and ingredients are well mixed. Chill or enjoy warm.
Blend the ranch dressing and the peeled and pitted avocado until smooth.
Serve over salad.
Boil the potatoes in salted water for 20-30 minutes, until fork tender.
while the potatoes are boiling chop the dill, vegetables, pickle and eggs.
drain and cool the potatoes and cut into halves or quarters.
In a bowl combine the mayonnaise, sour cream, ranch dressing and vinegar.
Gently toss the potatoes, vegetables, pickle, egg, dill, dressing and bacon bits. When thoroughly combined sprinkle with paprika.
cover and chill and serve cold.
Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, then run under cold water until cool.
Combine the sour cream and ranch dressing mix in a small bowl until well-blended. Transfer the potatoes, bacon, Cheddar cheese, and green onions to a large bowl. Stir in the sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving.
mall bowl, stir together the ranch dressing mix, mayonnaise and green onion