Hidden Valley Ranch Recipes 2023 Flavour Your Favourite Food ~ Nursing Guru
Home Health and Diet Hidden Valley Ranch Recipes 2023 Flavour Your Favourite Food

Hidden Valley Ranch Recipes 2023 Flavour Your Favourite Food

Views Nursing Toady May 30, 2023
Nursing Toady

Hidden Valley Ranch Recipes 2023 Flavour Your Favourite Food

Hidden Valley Ranch Recipes, it is a well-known company that is well-known for its wonderful ranch dressing and flavour mixes. These are just a few of the recipes that use Hidden Valley Ranch. You may also try the ranch spice or dressing in other meals like burgers, potatoes, casseroles, or even as a marinade for grilled meats. Feel free to get creative and incorporate Hidden Valley Ranch's distinct flavour into your favourite foods!

Here are some recipes that use Hidden Valley Ranch Recipes:

Hidden Valley Ranch Recipes 2023 Flavour Your Favourite Food

1.    Ranch Dip:

Ingredients:

  1. 1 cup sour cream
  2. 1/2 cup mayonnaise
  3. 1 teaspoon Hidden Valley Ranch Seasoning Mix

Instructions:

  1. Combine sour cream, mayonnaise, and Hidden Valley Ranch Seasoning Mix in a mixing dish.
  2. Refrigerate for at least 1 hour before serving, covered.
  3. Serve with fresh vegetables, chips, or chicken wings as a dip.

2.    Ranch Chicken:

Ingredients:

  1. 4 boneless, skinless chicken breasts
  2. 1/2 cup Hidden Valley Ranch Dressing
  3. 1 cup breadcrumbs

Instructions:

  1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Coat each chicken breast evenly with Hidden Valley Ranch Dressing.
  3. Coat the chicken breasts in breadcrumbs until completely covered.
  4. Bake for 20-25 minutes, or until the chicken is cooked through, on a baking sheet with the coated chicken breasts.
  5. Serve with your preferred side dishes.

3.    Ranch Pasta Salad:

Ingredients:

  1. 8 ounces cooked and cooled rotini or penne pasta
  2. 1 cup halved cherry tomatoes
  3. 1/2 cup diced cucumbers
  4. 1/2 cup diced red bell pepper
  5. 1/4 cup sliced black olives
  6. 1/4 cup sliced green onions
  7. 1/2 cup Hidden Valley Ranch Dressing
  8. Salt and pepper to taste

Instructions:

  1. Toss together the cooked pasta, cherry tomatoes, cucumbers, red bell pepper, black olives, and green onions in a large mixing bowl.
  2. Toss the items in the bowl with the Hidden Valley Ranch Recipes Dressing to coat evenly.
  3. Season to taste with salt and pepper.
  4. Chill for at least 1 hour before serving.

4.    Ranch Veggie Pizza:

Ingredients:

  1. 1/2 cup Hidden Valley Ranch Dressing
  2. 1 pre-made pizza crust
  3. 1 cup shredded mozzarella cheese
  4. 1 cup chopped mixed vegetables (e.g., bell peppers, broccoli, tomatoes)
  5. 2 tablespoons minced fresh parsley
  6. 1/4 cup sliced black olives

Instructions:

  1. Preheat the oven according to the directions on the pizza crust packaging.
  2. Spread the Hidden Valley Ranch Recipe Dressing evenly over the pizza crust.
  3. Scatter the shredded mozzarella cheese on top of the dressing.
  4. Garnish with black olives and chopped veggies.
  5. Bake the pizza according to the package directions for the dough until the cheese is melted and bubbling.
  6. Before serving, garnish with chopped parsley.

5.    Ranch Bacon Cheddar Dip:

Ingredients:

  1. 8 ounces melted cream cheese
  2. 1/2 cup Hidden Valley Ranch Recipes Dressing
  3. 1 cup shredded cheddar cheese
  4. 6 pieces crumbled cooked bacon
  5. 2 finely sliced green onions

           Instructions:

  1. Combine cream cheese, Hidden Valley Ranch Recipes Dressing, shredded cheddar cheese, crumbled bacon, and green onions in a mixing dish.
  2. Stir until all of the ingredients are equally combined.
  3. Place the mixture on a serving dish and place in the refrigerator for at least 1 hour to enable the flavours to mingle.
  4. Serve with crackers, tortilla chips, or vegetable sticks as a dip.

6.    Ranch Grilled Chicken Wraps:

Ingredients:

  1. 1/4 cup olive oil
  2. 2 teaspoons Hidden Valley Ranch Recipes Seasoning Mix
  3. 4 boneless, skinless chicken breasts
  4. 4 big flour tortillas
  5. For the filling, use lettuce, sliced tomatoes, and sliced avocado.

Instructions:

  1. Heat the grill to medium-high.
  2. To make a marinade, add olive oil and Hidden Valley Ranch Recipes Seasoning Mix in a small basin.
  3. Coat the chicken breasts with the marinade, being sure to coat them evenly.
  4. Cook the chicken breasts for 6-8 minutes per side, or until done.
  5. Take the chicken off the grill and let it aside for a few minutes to rest. After that, cut it into tiny pieces.
  6. Heat the tortillas in a pan or in the microwave.
  7. Fill the centre of each tortilla with lettuce, sliced tomatoes, sliced avocado, and grilled chicken pieces.
  8. Drizzle the contents with Hidden Valley Ranch Dressing.
  9. Tuck in the edges of the tortillas as you roll them up.
  10. Cut the wraps in half and serve.

7.    Ranch Potato Wedges:

Ingredients:

  1. 4 cleaned and cut into wedges big russet potatoes
  2. 2 teaspoons olive oil
  3. 2 teaspoons Hidden Valley Ranch Recipes Seasoning Mix
  4. Season with salt and pepper to taste
  5. Optional garnishes include grated cheese, chopped bacon, and green onions.

Instructions:

  1. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius) and line a baking sheet with parchment paper.
  2. Toss the potato wedges with olive oil, Hidden Valley Ranch Recipes Seasoning Mix, salt, and pepper in a large mixing basin until equally covered.
  3. Arrange the seasoned potato wedges on the prepared baking sheet in a single layer.
  4. Bake for 30-35 minutes, or until the wedges are golden brown and crispy, turning once halfway through.
  5. Remove from the oven and, if wanted, top with optional toppings.
  6. Serve the ranch potato wedges as a tasty side dish or appetiser.

8.    Ranch Coleslaw:

Ingredients:

  1. 1/2 cup Hidden Valley Ranch Dressing
  2. 4 cups shredded cabbage
  3. 1 cup shredded carrots
  4. 2 tbsp apple cider vinegar
  5. 1 tbsp sugar (optional)
  6. Salt & pepper to taste
  7. Optional add-ins: sliced red onions, chopped fresh parsley

Instructions:

  1. Combine the shredded cabbage and carrots in a large mixing dish.
  2. In a separate small dish, add Hidden Valley Ranch Recipes Dressing, apple cider vinegar, sugar (if using), salt, and pepper.
  3. Dress the cabbage and carrots with the dressing. Toss to evenly coat the veggies with the dressing.
  4. If desired, add alternative ingredients such as sliced red onions or chopped fresh parsley.
  5. Refrigerate for at least 1 hour to enable the flavours to blend.
  6. Serve the ranch coleslaw as a cool side dish alongside burgers, sandwiches, or grilled meats.

9.    Ranch Baked Salmon:

Ingredients:

  1. 4 salmon fillets
  2. 1/4 cup Hidden Valley Ranch Recipes Dressing
  3. 2 tablespoons lemon juice
  4. 1 teaspoon dried dill
  5. Salt and pepper to taste
  6. Lemon wedges

Instructions:

  1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a baking sheet with foil or parchment paper.
  2. Whisk together Hidden Valley Ranch Recipes Dressing, lemon juice, dried dill, salt, and pepper in a small dish.
  3. Brush the ranch dressing mixture equally over the top of each salmon fillet on the prepared baking sheet.
  4. Bake for 12-15 minutes, or until the salmon is well cooked and flakes readily with a fork.
  5. Serve the ranch baked salmon alongside lemon wedges.

10. Ranch Deviled Eggs:

Ingredients:

  1. 6 hard-boiled eggs
  2. 2 tbsp mayonnaise
  3. 2 tbsp Hidden Valley Ranch Recipes Dressing
  4. 1 teaspoon Dijon mustard
  5. Salt and pepper to taste
  6. Paprika, optional for garnish
  7. Chopped fresh chives, optional

Instructions:

  1. Peel and cut the hard-boiled eggs in half lengthwise.
  2. Remove the yolks with care and set them in a basin.
  3. Using a fork, mash the egg yolks and stir in the mayonnaise, Hidden Valley Ranch Recipes Dressing, Dijon mustard, salt, and pepper.
  4. Blend until smooth and creamy.
  5. Return the egg yolk mixture to the egg white halves by spooning or piping.
  6. Serve garnished with paprika and chopped fresh chives.
  7. Chill until ready to serve.

11. Ranch Meatball Sliders:

Ingredients:

  1. 1/4 cup breadcrumbs
  2. 1/4 cup grated Parmesan cheese
  3. 1/4 cup finely chopped onion
  4. 1/4 cup minced fresh parsley
  5. 1/4 cup Hidden Valley Ranch Recipes Dressing
  6. 1 tsp garlic powder
  7. Season with salt and pepper
  8. Slider buns
  9. Sliced cheese of your choice
  10. Lettuce, tomato slices, and pickles for garnish

Instructions:

  1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a baking sheet with parchment paper.
  2. Combine ground beef, breadcrumbs, Parmesan cheese, onion, parsley, Hidden Valley Ranch Recipes Dressing, garlic powder, salt, and pepper in a large mixing bowl. Mix until all of the ingredients are uniformly distributed.
  3. Form the mixture into tiny meatballs and set them on a baking sheet lined with parchment paper.
  4. Bake for 20-25 minutes, or until the meatballs are well cooked.
  5. To assemble the sliders, place a meatball on a slider bun and top with lettuce, tomato slices, and pickles.
  6. If necessary, secure with toothpicks and serve.

12. Ranch Roasted Vegetables:

Ingredients:

  1. Assorted vegetables of your choice (e.g., carrots, broccoli, cauliflower, bell peppers, zucchini)
  2. 2 tablespoons olive oil
  3. 2 tablespoons Hidden Valley Ranch Seasoning Mix
  4. Salt and pepper to taste

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with foil or parchment paper.
  2. Cut the vegetables into bite-sized pieces and place in a large bowl.
  3. Drizzle olive oil over vegetables and sprinkle with Hidden Valley Ranch Seasoning Mix, salt and pepper. Toss until all the vegetables are coated.
  4. Spread the seasoned vegetables in a single layer on the prepared baking sheet.
  5. Roast in the oven for 20-25 minutes until the vegetables are tender and golden brown, stirring once halfway through.
  6. Remove from the oven and serve as a delicious and tasty side dish.

13. Ranch Stuffed Mushrooms:

Ingredients:

  1. 12 large mushrooms (stems removed)
  2. 1/2 cup Hidden Valley Ranch Dressing
  3. 1/2 cup bread crumbs
  4. 1/4 cup grated parmesan cheese
  5. 2 tablespoons chopped fresh parsley
  6. Season with salt and pepper

Instructions:

  1. Preheat oven to 190°C (375°F) and lightly oil a casserole dish.
  2. In a bowl, combine Hidden Valley Ranch Dressing, bread crumbs, parmesan cheese, chopped parsley, salt and pepper. Mix well to form the filling.
  3. Pour the filling mixture over the mushroom caps and pack generously.
  4. Place the stuffed mushrooms in the prepared casserole dish. o Bake for 20-25 minutes or until mushrooms are tender and golden brown.
  5. Serve stuffed ranch mushrooms as an appetizer or side dish

14. Ranch Slaw Dogs:

Ingredient:

  1. 4 hot dogs
  2. 4 beef or pork sausages
  3. 1 cup coleslaw (store-bought or homemade)
  4. 1/4 cup Hidden Valley Ranch sốt
  5. 2 tablespoons chopped fresh coriander (optional)

Instruction:

  1. Preheat oven or baking pan over medium heat.
  2. Grill the sausage until cooked through and lightly burned.
  3. In a small bowl, add the coleslaw and Hidden Valley Ranch dressing until well coated.
  4. Place a grilled sausage on each bun and top with a generous amount of minced beef.
  5. Sprinkle with chopped fresh cilantro if desired. o Serve the dogs ranch salad with your favorite seasonings and enjoy.

15. Ranch Mashed Potatoes:

Ingredient:

  1. 4 large potatoes, peeled and sliced
  2. 1/2 cup milk
  3. 1/4 cup butter
  4. 1/4 cup Hidden Valley Ranch sốt
  5. Salt and pepper to taste
  6. Chopped fresh chives for garnish

Instruction

  1. Place the potato pieces in a large saucepan and cover with water. Bring to a boil over medium heat and cook until potatoes are tender.
  2. Drain the potatoes and put them back in the pot.
  3. Add milk, butter, Hidden Valley Ranch sauce, salt and pepper to pot with potatoes.
  4. Mash the potatoes with a potato masher or electric mixer until smooth and creamy. o Adjust seasoning if needed.
  5. Garnish with chopped fresh chives before serving.  

16. Ranch Chicken Quesadillas:

Ingredient:

  1. 2 cups cooked chicken, shredded
  2. 1/2 cup Hidden Valley Ranch
  3. 1/2 cup grated cheddar cheese
  4. 1/4 cup diced red bell pepper
  5. 1/4 cup diced scallions
  6. 4 large flour loaves
  7. Butter or cooking spray for cooking

Instruction

  1. In a bowl, mix shredded chicken, Hidden Valley Ranch sauce, shredded cheddar cheese, diced red pepper, and diced scallions.
  2. Heat a large skillet over medium heat.
  3. Spread the chicken mixture evenly over one half of each tortilla and fold over the other half to form a quesadilla.
  4. Butter or spray pan with cooking spray.
  5. Bake the quesadillas for 2-3 minutes on each side or until the tortillas are golden brown and the cheese is melted. o Remove from pan and let cool for one minute before slicing.
  6. Serve Ranch Chicken Quesadillas with your favorite dipping sauce.

17. Ranch Pasta Salad:

Ingredients:

  1. 8 ounces rotini or your favorite pasta shape
  2. 1/2 cup Hidden Valley Ranch Dressing
  3. 1/4 cup mayonnaise
  4. 1 cup diced cucumber
  5. 1 cup halved cherry tomatoes
  6. 1/2 cup diced red onion
  7. 1/4 cup chopped fresh parsley
  8. Salt and pepper to taste

Instructions:

  1. Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water.
  2. In a large bowl, whisk together Hidden Valley Ranch Dressing and mayonnaise.
  3. Add cooked pasta, diced cucumber, halved cherry tomatoes, diced red onion, and chopped fresh parsley to the bowl. Toss until all the ingredients are well coated with the dressing.
  4. Season with salt and pepper to taste.
  5. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
  6. Serve the ranch pasta salad chilled as a side dish or light lunch.

18. Ranch Cauliflower Bites:

Ingredient

  1. 1 head of cauliflower, cut into flower shapes
  2. 1/2 cup all-purpose flour
  3. 1/2 cup milk
  4. 1/4 cup Hidden Valley Farm Spice Blend
  5. 1/2 cup bread crumbs
  6. Cooking spray
  7. Ranch Dressing to dip

Instruction   

  1. Preheat oven to 425°F (220°C) and line a baking tray with parchment paper.
  2. In a bowl, whisk together flour, milk, and Hidden Valley Farm Seasoning Mix to form a paste.
  3. Place bread crumbs in a separate bowl.
  4. Dip each cauliflower floret in the batter, let the excess drain, then roll over in breadcrumbs to coat.
  5. Place the coated cauliflower florets on the prepared baking tray. o Spray cooking water on the tops of bitten cauliflowers to help brown them.
  6. Bake for 20 to 25 minutes or until the cauliflower is tender and the coating is crisp and golden.
  7. Serve ranch cauliflower dishes with ranch sauce for dipping.  

19. Ranch Chicken Wraps:

Ingredient:

  1. 1 head of cauliflower, cut into flower shapes
  2. 1/2 cup all-purpose flour
  3. 1/2 cup milk
  4. 1/4 cup Hidden Valley Farm Spice Blend
  5. 1/2 cup bread crumbs
  6. Cooking spray
  7. Ranch Dressing to dip

Instruction:

  1. Preheat oven to 425°F (220°C) and line a baking tray with parchment paper.
  2. In a bowl, whisk together flour, milk, and Hidden Valley Farm Seasoning Mix to form a paste.
  3. Place bread crumbs in a separate bowl.
  4. Dip each cauliflower floret in the batter, let the excess drain, then roll over in breadcrumbs to coat.
  5. Place the coated cauliflower florets on the prepared baking tray. o Spray cooking water on the tops of bitten cauliflowers to help brown them.
  6. Bake for 20 to 25 minutes or until the cauliflower is tender and the coating is crisp and golden.
  7. Serve ranch cauliflower dishes with ranch sauce for dipping.  

20. Ranch Grilled Vegetables:

Ingredient:

  1. Vegetables of your choice (e.g., peppers, zucchini, eggplant, mushrooms, onions)
  2. 1/4 cup olive oil
  3. 1/4 cup Hidden Valley Farm Spice Blend
  4. Salt and pepper to taste

Instruction

  1. Preheat oven to medium-high.
  2. Cut vegetables into bite-sized pieces or slices
  3. In a bowl, whisk together olive oil and Hidden Valley Ranch Recipe Seasoning Mix.
  4. Add vegetables to ranch dressing mixture until evenly coated.
  5. Season with salt and pepper to taste. o Grill vegetables on the preheated griddle, turning occasionally until tender and lightly charred.
  6. Remove from the grill and serve farm-raised vegetables as a savory accompaniment or as an accompaniment to grilled meats.  

21. Ranch Spinach Dip:

Ingredient:

  1. 1 package (10 ounces) frozen chopped spinach, thawed and drained
  2. 1 box (8 ounces) sour cream
  3. 1/2 cup mayonnaise
  4. 1/4 cup grated cheese
  5. 1/4 cup chopped green onions
  6. 2 tablespoons Hidden Valley Ranch Recipe. spice blend
  7. Salt and pepper to taste
  8. Vegetables, crackers or chips for dipping

Instruction

  1. In a bowl, mix chopped spinach, sour cream, mayonnaise, grated Parmesan cheese, chopped green onions, Hidden Valley Ranch Seasoning Mix, and salt and pepper. Mix well until all ingredients are well combined.
  2. Cover and place the spinach dip in the fridge for at least 1 hour to let the flavors blend.
  3. Serve the Ranch Spinach Dip with vegetables, crackers or chips for dipping. Enjoy!  

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