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.
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.
Preheat oven to 350\u00b0.
In small bowl, whisk together butter, pepper sauce and vinegar.
Dip drummettes in butter mixture; arrange in single layer in large baking pan.
Sprinkle with salad dressing mix.
Bake until chicken is browned, 30 to 40 minutes. Sprinkle with paprika.
Serve with salad dressing and celery sticks.
Serves 6 to 8.
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.
Combine all ingredients in a medium bowl. Mix well. Cover bowl and chill dressing for at least 30 minutes before serving.
Combine salad dressing mix, oil, dill weed and garlic.
Pour over oyster crackers; stir to coat.
Place in warm oven 15 to 20 minutes.
Store in tight container.
Combine Ranch salad dressing.
Mix with dill weed, lemon pepper, garlic salt and oil.
Pour over crackers.
Stir to coat. Place in warm oven at 300\u00b0 for 15 to 20 minutes.
Stir gently halfway through baking.
Adds a nice surprise to soup.
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.
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.
In blender, combine milk, yogurt, mayonnaise, chicken broth, salad dressing mix and avocado chunks.
Puree until smooth.
Pour mixture into large bowl.
Stir in tomato, cucumber and onion. Cover and refrigerate at least 4 hours.
Garnish each bowl with avocado slices before serving.
Serves 6.
Preheat grill for low heat and lightly oil
Simply add salad dressing mix to ground beef.
Mix well.
Form into 4 patties and grill or broil until done.
Serves 4.
Preheat oven to 350\u00b0.
In large bowl, combine shortening and sugar.
Add eggs; mix well and set aside.
In medium bowl, stir together flour, oats, baking powder, baking soda, salad dressing mix and nuts.
Add dry ingredients alternately with buttermilk to egg mixture.
Stir until just combined.
Spoon batter into greased or paper-lined muffin pans, filling each cup two-thirds full. Bake until toothpick inserted in center comes out clean, 15 to 20 minutes.
Makes 12 muffins.
Slice bread crosswise into 1-inch fingers, leaving attached. Mix cream cheese and salad dressing mix together; spread on bread. Pile on toppings.
Broil until brown and bubbly.
Makes about 4 1/2 dozen fingers.
Combine ground beef and salad dressing mix; shape into meatballs.
Melt margarine in a skillet and brown meatballs on all sides.
Add broth, cover and simmer until cooked.
Serve warm with toothpicks.
Makes 2 dozen.
Mix chicken, celery and pineapple spears.
Separately combine salad dressing mix with mayonnaise and reserved pineapple juice. Add to chicken mixture and toss well to coat.
Chill.
Add you do is add salad dressing mix to potatoes.
Mix well. Add butter or margarine if desired.
Serves 6 to 8.
mall bowl, combine relish, mayo, ranch salad dressing and mustard and garlic powder
Cut the chicken breasts into bite-size pieces (3/4 inch) and place them in a bowl.
Add the ranch salad dressing and stir to coat well.
Let stand for 10 minutes.
Add the potato chips and stir to coat well.
Place on a greased baking sheet.
Bake at 350 degrees, uncovered, for 18-20 minutes or until juices run clear.