Best Original Ranch Recipes

ORIGINAL RANCH ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Place potatoes in a 1-gallon-size Glad® Zipper Bag and add oil; seal bag. Toss to coat.
• Add Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and toss again until coated. Bake in ungreased baking pan for 30 to 35 minutes or until potatoes are brown and crisp.

ORIGINAL RANCH® ROASTED POTATOES

Steps:

• Place potatoes in a gallon-size Glad® Food Storage Bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450 degrees F for 30 to 35 minutes or until potatoes are brown and crisp.

ORIGINAL RANCH CHEDDAR CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Pour the Hidden Valley® Original Ranch® Dressing into a large bowl.
• Add the chicken to the bowl of dressing and mix until the chicken is evenly coated.
• In a shallow bowl, add the breadcrumbs, Cheddar and Parmesan cheeses and stir until well combined. Dredge each breast in the bread crumb and cheese mixture.
• Arrange the chicken on a parchment-lined baking sheet.
• Bake the chicken for 20 to 25 minutes until the chicken is crisp and an internal temperature of 165 degrees F is reached.

ORIGINAL KING RANCH CHICKEN

Steps:

• 1. Boil chicken, remove meat from skin and bones. (save broth).
• 2. Sometimes I will use 6-8 chicken breasts instead of whole chicken when I'm in a hurry.
• 3. Saute onions and green pepper.
• 4. Mix with soups, tomatoes, cubed chicken, and chicken broth.
• 5. Line bottom of Pyrex casserole with six corn tortillas.
• 6. Add 1/2 of chicken/soup mixture; spread over tortillas. Sprinkle grated cheese over mixture.
• 7. Then make another layer of six tortillas, chicken/soup mixture, and cheese. Cover with foil and bake at 250-300 F 1 hour until cheese is bubbly.
• 8. Please note that you can make this recipe much lower in fat by using the fat free soups and fat free chicken broth. It turns out just as tasty.
• 9. I've also substituted Cheddar Cheese, as well as Lite Velveeta in place of the Monterey Jack cheese and it was all good.
• 10. The original recipe uses corn tortillas, although some people prefer the flour. I believe the corn gives it a better flavor myself. For variety, you can also omit the tortillas and use tortilla chips, or even noodles/pasta, in their place. At one time or another, I've tried every variation - they are all good, although I am partial to the corn tortillas.
• 11. Adding a can of black beans or corn, also takes it to another level and adding a few slicked black olives and a dollop of sour cream before serving makes a nice presentation.

ORIGINAL ROTEL KING RANCH CHICKEN

Steps:

• Preheat oven to 325 degrees F. In a large saucepan, cook pepper and onion in melted margarine until tender, about 5 minutes.
• Add soups, RO*TEL and chicken, stirring until well blended.
• In a 13 x 9 x 2-inch baking pan, alternately layer tortillas, soup mixture and cheese, repeating for three layers. Bake 40 minutes or until hot and bubbling. Serves 8.

ORIGINAL RANCH BEEF AND NOODLE SKILLET

Steps:

• Cook noodles according to package directions and drain. In a bowl, combine the sour cream, milk, and seasoning mix and stir until smooth. In a large skillet, heat the oil over medium heat, add the mushrooms and cook for 5 minutes or until the mushrooms are browned. Remove the mushrooms from the skillet. Add the beef and cook stirring to break up the meat until nicely browned. Drain the beef. Add the mushrooms back to the skillet. Add the noodles,sour cream mixture, and cheese to the skillet and stir until the cheese has melted. Serve immediately.

ORIGINAL RANCH MASHED POTATOES

Steps:

• Place potatoes in large pan with water over high heat and boil until tender but still firm, about 15-20 minutes. Heat butter, half-and-half and peppers in saucepan over low heat until combined. Drain potatoes and place in mixer with butter sauce. Add dressing mix and process until smooth. Season with salt and pepper.

CRISPIX MIX RANCH WITH CHEEZ-IT ORIGINAL SNACK CRACKERS

Steps:

• In 2-gallon zipper-type storage bag, combine KELLOGG'S CRISPIX cereal, SUNSHINE CHEEZ-IT crackers and pretzels. Pour oil over mixture. Close bag and gently toss until evenly coated. Add ranch dressing mix and close bag. Gently toss until evenly coated. Store in airtight container.

ORIGINAL RANCH SPINACH DIP

Steps:

• Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving. Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.

ORIGINAL RANCH MEATBALLS

Steps:

• Combine ground beef and dressing mix. Shape mixture into 24 meatballs. Melt butter in a skillet; brown meatballs on all sides. Add broth; cover and simmer 10 to 15 minutes or until cooked through. Serve warm with toothpicks. *Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.

ORIGINAL RANCH® CRISPY CHICKEN

Steps:

• Preheat the oven to 375 degrees F. Combine seasoning dressing mix with bread crumbs in a gallon-size Glad® Food Storage Bag. Add chicken pieces and seal bag. Shake the bag to evenly coat chicken. Bake chicken on ungreased baking pan at 375 degrees F for 50 minutes or until juices run clear or an internal temperature of 165 degrees F.

ORIGINAL RANCH PORK CHOPS

Steps:

• Preheat the oven to 450ºF.
• In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the porkchops on both sides with the seasoning mixture.
• Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160ºF is reached. Serve immediately.
• *Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.

ORIGINAL RANCH TUNA SALAD SANDWICH

Steps:

• Combine all ingredients and chill. Spread on your favorite bread/rolls.

ORIGINAL RANCH® PORK CHOPS

Steps:

• Preheat the oven to 450 degrees F.
• In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the pork chops on both sides with the seasoning mixture.
• Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160 degrees F is reached. Serve immediately.

ORIGINAL RANCH SPINACH DIP

Steps:

• Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving.
• Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.

ORIGINAL HV RANCH DRUMETTES ( WINGS )

Steps:

• Melt butter and whisk together with pepper sauce and vinegar in a small bowl.
• Dip drummettes in butter mixture. If using wings, trim the wingtip off to prevent it from burning.
• Arrange in a single layer in a large baking dish or pan.
• Sprinkle with the Dressing Mix.
• Bake at 350 degrees for 30 to 40 minute or until chicken is browned.
• Sprinkle with paprika.
• Serve as an appetizer or main course.
• Suggested traditional sides:.
• ice cold celery sticks.
• ranch dip or bleu cheese dip.

ORIGINAL RANCH SPINACH DIP

Steps:

• Stir together sour cream spinach, and seasoning & salad dressing mix. Chill 30 minutes. Just before serving, cut top off bread and remove center, reserving firm bread pieces. Fill bread bowl with dip. Cut reserved bread into cubes. Serve dip with bread and vegetables.

HIDDEN VALLEY ORIGINAL RANCH DRESSING CLONE

Steps:

• Combine all ingredients in a medium bowl and whisk until smooth.
• Cover and chill for several hours before using.

ORIGINAL RANCH BACON & EGG SALAD SANDWICH

Steps:

• Mix all ingredients together. Chill.
• Spread on favorite sandwich bread or rolls.
• ENJOY.

ORIGINAL RANCH® MASHED POTATOES

Steps:

• Place potatoes in large pan with water over high heat and boil until tender but still firm, about 15-20 minutes. Heat butter, half-and-half and peppers in saucepan over low heat until combined. Drain potatoes and place in mixer with butter sauce. Add dressing mix and process until smooth. Season with salt and pepper.