For Egg Rolls:
Preheat oven
Combine 1/2 cup softened butter or margarine with 1 packet of Hidden Valley milk recipe original Ranch salad dressing mix. Slice bread lengthwise and spread tops with butter mixture.
Place bread under broiler (or cut surface down on grill) until crispy and golden brown.
In a large mixing bowl, combine first 8 ingredients; mix well.
Store in airtight container in a cool dry place. YIELD: 3 cups mix (enough to make 24 batches of ranch salad dressing). For Ranch Salad Dressing: In a bowl, whisk together 2 tablespoons of mix with mayonnaise and buttermilk.
Refrigerate until serving.
For Thousand Island Dressing: Add chili sauce and pickle relish to 1 cup prepared ranch dressing.
For Cucumber Dressing: Add cucumber and celery seed to 1 cup of prepared ranch salad dressing.
Put ranch dressing into medium sized bowl.<
Combine Ranch mix with dill weed and oil.
Add garlic powder. Pour over crackers; stir to coat.
Bake at 250\u00b0 for 20 minutes. Stir after 10 minutes.
Cool and store in an airtight container.
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.
Whisk juice and dressing mix together.
Marinate breasts in 1/2 juice mixture for 2 to 24 hours.
Bake at 350\u00b0 for 45 to 50 minutes.
Preheat oven to 400\u00b0.
Dredge chicken in salad dressing mix. Dip in mixture of margarine, pepper sauce and vinegar.
Arrange on baking pans and sprinkle with paprika.
Bake 25 to 30 minutes. Turn, sprinkle with paprika and bake at 450\u00b0 for 20 to 25 minutes, or until brown.
Whisk juice and dressing mix together.
Marinate chicken in 1/2 juice mix for 2 to 24 hours.
Bake at 350\u00b0 for 45 to 50 minutes. Combine cornstarch, water and remaining juice mixture in saucepan. Heat until thickened.
Brush chicken with sauce.
Combine first 5 ingredients.
Pour over crackers.
Stir to coat.
Bake at 250\u00b0 for 10 minutes.
Stir gently.
Bake 5 to 10 minutes more.
Store in an airtight container.
Dip washed and dried chicken in melted butter.
Dredge in bowl of dressing mix, the cheese and crumbs.
Bake, uncovered, in well-greased baking dish at 350\u00b0 for 45 minutes or until golden. Serves 4.
Combine salad dressing mix and mayonnaise.
Spread thin layer of salad dressing on bread.
Top each piece with a few shreds of cheese and thinly sliced vegetables.
Bake at 375\u00b0 for 8 to 10 minutes or until crispy.
Heat oil in microwave.
Mix dry ingredients with oil. Stir well.
In medium bowl, pour crackers. Pour oil mixture over crackers and stir.
Let sit for 15 to 30 minutes before serving.
Arrange chips in shallow baking dish. Pour salad dressing over chips. Sprinkle cheese and green onions evenly over chips and dressing. Bake at 350\u00b0 for 8 minutes or until cheese is melted slightly.
Dip chicken pieces in melted butter.
Dredge in bowl of dressing mix, cheese and crumbs.
Bake, uncovered, in a well-greased baking dish at 350\u00b0 for 45 to 55 minutes.
Dip washed and dried chicken in melted butter.
Dredge in a bowl of dressing mix, cheese and crumbs.
Bake, uncovered, in greased baking dish at 350\u00b0 for 45 minutes.
Combine all seasonings with salad oil.
Pour over crackers; stir to coat.
Place in warm oven at 250\u00b0 for 15 to 20 minutes. Stir gently halfway through baking.
Spread on paper towels.
Combine bread crumbs and dressing mix in a plastic bag.
Add chicken; shake to coat.
Bake chicken on ungreased baking sheet for 50 minutes at 375\u00b0.
Serves 4 to 6.
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.
Dissolve salad dressing mix in water and olive oil.
Grill flank steak for 4 minutes.
Brush top with half of mixture. Grill 3 minutes longer.
Turn and grill 4 minutes.
Brush on remaining mixture.
Grill 3 to 5 minutes more.
Slice diagonally. Serves 4.