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.
ggs, bread crumbs, onion, and ranch dressing; mix well. Form into
owl. Mix eggs, ketchup, and ranch dressing together separately (easier this
For the Meatloaf, combine all of the ingredients
Preheat oven to 350F.
Mix all ingredients together in a bowl, but avoid excessive handling for a moist meatloaf. Form into a loaf and place in a baking dish or loaf pan.
Bake for 40-45 minutes or until the internal temperature reaches 165 degrees F.
Remove from oven and let the meatloaf stand covered for 10-15 minutes before slicing.
Preheat oven to 350°F.
Mix all ingredients together in a bowl, but avoid excessive handling for a moist meatloaf. Form into a loaf and place in a baking dish or loaf pan.
Bake for 40-45 minutes or until the internal temperature reaches 165°F.
Remove from oven and let the meatloaf stand covered for 10-15 minutes before slicing.
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.
MEATLOAF:
Combine all meatloaf ingredients except the milk in
Cut the meatloaf into 1 inch thick slices, once thawed.
Beat the egg and barbecue sauce together.
Crush the Cheez-Its in a plastic bag with your rolling pin.
Dip each slice of meatloaf into the egg and barbecue mixture and then into the cheez-Its.
Fry them in a hot skillet with the vegetable oil.
Cook on each side, approximately 3 minutes, until browned on each side, and hot all the way through.
Top with swiss cheese. And throw em on a bun, and enjoy!
In a large bowl mix ground beef, eggs, herb stuffing mix, ranch seasoning and fried onions.
Shape into loaf shape and place into a 9 x 5 inch pan.
Cover loosely with foil.
Bake at 350\u00b0F for 50 - 60 minutes or until meat is thoroughly cooked. If desired, brush with ketchup for the last 10 minutes of cooking, uncovered.
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.
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