Type what you have

Ingredients

• ✓ salad dressing mix
• beef chuck roast
• water
• pepperoncini pepper
• hamburger bun

Instructions

1. 1 Place roast into a slow cooker and rub dressing mix over top. Pour water around roast. Cover and cook on High until meat is tender and can be easily pulled apart with a fork, 5 to 6 hours.
2. 2 Remove meat and shred with two forks. Return meat to the slow cooker; add pepperoncini and as much pepperoncini juice as you like for additional flavor. Cover and cook for 1 more hour.
3. 3 Serve on buns.

By Randi

Ingredients

• ✓ salad dressing mix
• water
• ranch dressing mix
• brown gravy mix
• beef chuck roast

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk water, ranch dressing mix, Italian dressing mix, and brown gravy mix together in a bowl until smooth.
3. 3 Place the beef roast into a slow cooker; pour the dressing mix on top.
4. 4 Cook on Low until the roast is easily pierced by a fork, 6 to 8 hours.

By Kerstin

Ingredients

• ✓ salad dressing mix
• chicken breast
• margarine
• cream of chicken soup
• cream cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Put chicken, butter, and dressing mix in a slow cooker.
3. 3 Mix together well and cook on Low for 5 to 6 hours.
4. 4 Add condensed soup and cream cheese. Mix together and cook on High until heated through and warm, about 30 minutes.
5. 5 Serve and enjoy!

By Judi Johnston

Ingredients

• ✓ salad dressing mix
• cream cheese
• sour cream
• pumpernickel bread
• cucumber

Instructions

1. 1 Combine cream cheese, sour cream, and salad dressing mix in a bowl until well blended.
2. 2 Spread cream cheese mixture onto pumpernickel party slices; top each with 1 to 2 cucumber slices.

By Kamra Raleigh

Ingredients

• ✓ salad dressing mix
• chicken breast
• green bean
• potato
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a single layer in the center of a 9x13-inch baking dish. Pour green beans into one side of the baking dish. Spread potatoes out on the other side of the dish.
3. 3 Sprinkle dressing mix over chicken, beans, and potatoes; drizzle butter over the top. Cover baking dish with aluminum foil.
4. 4 Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Christina Salinas

Ingredients

• ✓ salad dressing mix
• chicken breast
• green bean
• potato
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in the middle of a rimmed sheet pan. Add green beans on one side and potatoes on the other. Pour melted butter over everything and sprinkle with Italian dressing mix. Cover with aluminum foil.
3. 3 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Stephanie Crews Thompson

Ingredients

• ✓ salad dressing mix
• potato
• olive oil
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the air fryer to 400 degrees F (200 degrees C).
3. 3 Wash and dry potatoes. Trim edges to make a flat surface on both ends.
4. 4 Combine extra-virgin olive oil and salad dressing mix in a large bowl. Add potatoes and toss until potatoes are well coated.
5. 5 Place in a single layer into the air fryer basket. Cook in batches if necessary.
6. 6 Air fry until potatoes are golden brown, 5 to 7 minutes. Flip potatoes and air fry for an additional 2 to 3 minutes. Season with salt and pepper.

By Yoly

Ingredients

• ✓ salad dressing mix
• cream cheese
• mayonnaise
• bread
• cucumber
• dill weed

Instructions

1. 1 In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.
2. 2 Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. the cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!

By KIMBEE100

Ingredients

• ✓ salad dressing mix
• butter
• golden mushroom soup
• chive and onion cream cheese
• white wine
• chicken breast

Instructions

1. 1 Melt butter in a saucepan over medium heat; stir in mushroom soup, cream cheese, wine, and salad dressing mix until hot, smooth, and combined.
2. 2 Place chicken breasts in the bottom of a slow cooker; pour cream cheese sauce over top. Cover slow cooker. Cook on Low until chicken is tender, about 4 hours.

By Jennie Hood Flynn

Ingredients

• ✓ salad dressing mix
• cauliflower
• all-purpose flour
• egg
• baking powder
• olive oil

Instructions

1. 1 Process cauliflower in a food processor finely minced; transfer to a large bowl.
2. 2 Stir flour, eggs, baking powder, and Italian dressing mix into cauliflower.
3. 3 Heat enough olive oil to cover the bottom of a frying pan over medium heat.
4. 4 Drop heaping tablespoons of cauliflower mixture into the hot oil; fry until golden brown, about 3 minutes per side.

By BETTYCOOK

Ingredients

• ✓ salad dressing mix
• garlic
• butter
• thyme
• paprika
• chicken
• red new potato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut off tops of garlic heads to expose cloves, trimming about ½ inch off top of each clove. You may need to trim individual cloves along sides of heads.
3. 3 Combine butter, Italian dressing mix, fresh thyme, and ground paprika in a large bowl.
4. 4 Place chicken in a large roasting pan; spread ½ butter mixture over chicken skin.
5. 5 Add potatoes to the bowl with remaining ½ butter mixture; toss to coat. Arrange potatoes around chicken; add garlic heads, cut-sides up.
6. 6 Cook in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 hour 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read 165 degrees F (74 degrees C). Rest for 10 minutes.
7. 7 Transfer garlic to a plate; cool slightly. Slip garlic cloves from skins; place ½ in a bowl and stir in potatoes. Transfer potatoes to a platter.
8. 8 Carve chicken; transfer to the platter.
9. 9 Skim and discard fat from pan drippings. Transfer drippings to the same bowl; mash remaining garlic into drippings. Serve with chicken and potatoes.

By dt

Ingredients

• ✓ salad dressing mix
• chicken breast
• butter
• golden mushroom soup
• white wine
• cream cheese
• chive
• angel hair pasta

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Arrange chicken breasts in a single layer in a 9x13-inch baking dish.
2. 2 Melt butter in a large saucepan over low heat. Stir in dressing mix, then stir in condensed soup and wine. Add cream cheese; cook and stir, without boiling, until smooth and heated through. Pour over chicken.
3. 3 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 About 15 minutes before the chicken is finished, bring a large pot of lightly salted water to a rolling boil. Add angel hair pasta and cook, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
5. 5 Serve chicken and sauce over pasta.

By Marian Collins

Ingredients

• ✓ salad dressing mix
• cheese tortellini
• artichoke heart
• pepperoni
• provolone cheese
• black olive
• salad dressing
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook tortellini, stirring occasionally, until they float to the top, 6 to 8 minutes; drain. Rinse with cold water until completely cool; drain and transfer to a large bowl.
2. 2 Stir artichoke hearts, pepperoni, provolone cheese, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper into the tortellini. Add more Italian dressing just before serving, if desired.

By DevDrew

Ingredients

• ✓ salad dressing mix
• cooking spray
• vegetable oil
• onion
• green pepper
• ground beef
• spaghetti sauce
• spaghetti
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
2. 2 Heat oil in a wide pan over medium-high heat. Saute onion and bell pepper in the hot oil until soft, 5 to 7 minutes.
3. 3 Mix Italian dressing mix into ground beef and add to the hot pan; saute until browned and crumbly, 5 to 7 minutes. Drain. Add spaghetti sauce and simmer over medium heat for 15 minutes.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and add beef mixture; mix well. Transfer to the prepared casserole dish and top with Cheddar cheese.
5. 5 Bake in the preheated oven until cheese is browned, about 10 minutes.

By Michelle Marcos

Ingredients

• ✓ salad dressing mix
• potato
• olive oil
• tarragon vinegar
• water
• bacon bits
• celery
• dill pickle
• green onion
• mayonnaise

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; steam-dry, 1 to 2 minutes.
2. 2 Whisk oil, vinegar, water, and Italian dressing mix together in a bowl until well blended. Set aside.
3. 3 Slice potatoes until chunky; place in a large bowl. Stir in dressing; toss to coat, then cool. Stir in bacon, celery, pickle, and green onion; fold in mayonnaise until evenly distributed.

By ranch_maven

Ingredients

• ✓ salad dressing mix
• water
• oregano
• basil
• parsley
• onion salt
• garlic powder
• bay leaf
• salt
• black pepper
• rump roast

Instructions

1. 1 Combine water, salad dressing mix, oregano, basil, parsley, onion salt, garlic powder, bay leaf, salt, and black pepper in a saucepan. Stir well, and bring to a boil.
2. 2 Place rump roast in a slow cooker; pour hot herb mixture over the meat.
3. 3 Cover and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours.
4. 4 Remove bay leaf; shred beef with a fork and serve with some of the hot gravy.

By MAUREENBURR

Ingredients

• ✓ salad dressing mix
• cooking spray
• onion
• beef chuck roast
• salt
• black pepper
• all-purpose flour
• beef gravy mix
• ranch dressing mix
• water
• carrot

Instructions

1. 1 Spray the inside of a slow cooker with cooking spray. Spread onion slices in the bottom of the cooker.
2. 2 Pat roast dry and sprinkle all over with salt and pepper. Spread flour onto a work surface and roll roast in flour to coat all sides, using your hands or a small sturdy plate to pound flour into the meat. Place floured roast into the slow cooker on top of onions.
3. 3 Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, then add water and whisk until smooth. Pour over roast. Distribute carrots around the meat.
4. 4 Cover the slow cooker, set to Low, and cook until roast is tender and gravy has thickened, about 8 hours.

By keylimeone

Ingredients

• ✓ salad dressing mix
• chicken breast
• water
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Empty contents of salad dressing mix package into a small bowl. Add water and mix well, then stir in olive oil and mix again. Note: DO NOT add vinegar as per package instructions.
3. 3 Place chicken breasts 'wrong side up' in a lightly greased 9x13 inch baking dish. Put 1/2 teaspoon of the dressing mixture on each breast and spread over the surface.
4. 4 Bake at 400 degrees F (200 degrees C) for 15 to 25 minutes, depending on the size of the breasts. Turn breasts over and spoon remaining mixture on to the topside. Bake for another 15 to 20 minutes, or until tops are golden brown and chicken is cooked through (juices run clear).

By Helen

Ingredients

• ✓ salad dressing mix
• cream cheese
• rye bread
• cucumber

Instructions

1. 1 In a small bowl, mix whipped cream cheese and dry Italian-style dressing mix. Spread equal portions of the mixture on slices of the cocktail rye bread. Top each with a slice of cucumber.

By Dorothea Rohatsch

Ingredients

• ✓ salad dressing mix
• olive oil
• red wine vinegar
• broccoli

Instructions

1. 1 Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
2. 2 Add broccoli and toss to coat with marinade; cover and refrigerate, stirring occasionally, for at least 3 hours.

By Jody C

Ingredients

• ✓ salad dressing mix
• potato
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish or rimmed sheet with aluminum foil.
2. 2 Place potatoes in a large resealable plastic bag. Add olive oil and Italian dressing mix, seal the bag, and shake until potatoes are coated evenly. Transfer mixture to the prepared baking dish.
3. 3 Roast in the preheated oven until tender, flipping potatoes halfway through cooking time, about 30 minutes.

By Jules

Ingredients

• ✓ salad dressing mix
• roast beef
• pepperoncini
• beef broth

Instructions

1. 1 Combine roast beef, dry dressing mix, pepperoncini, and beef broth in a slow cooker. Cook over medium-high heat until hot, about 1 hour.

By Casey

Ingredients

• ✓ salad dressing mix
• cream cheese
• mayonnaise
• baguette
• cucumber
• dill weed

Instructions

1. 1 In a medium bowl, mix together cream cheese, dressing mix and mayonnaise.
2. 2 Spread a thin layer of the cream cheese mixture on a slice of bread, and top with a slice of cucumber. Sprinkle with dill. Repeat with remaining ingredients.

By Dianne McKenzie

Ingredients

• ✓ salad dressing mix
• beef chuck roast
• pepperoncini pepper
• olive oil

Instructions

1. 1 Cut chuck roast into 5 pieces and place in a 1-gallon, resealable freezer bag.
2. 2 Drain pepperoncinis and reserve 1/4 cup of the liquid. Add peppers to the freezer bag.
3. 3 Whisk reserved liquid with Italian dressing mix and olive oil. Pour mixture over the beef and peppers. Tightly seal the bag and mix the contents until well combined. Lay flat in the freezer and freeze for up to one month.
4. 4 When ready to cook, remove bag from the freezer and allow contents to partially thaw until they can be broken apart, about 1 hour.
5. 5 Empty bag into a slow cooker. Cook until meat is tender and shreds easily with a fork, on Low for 8 to 10 hours or on High for 4 to 6 hours.
6. 6 Remove meat and shred with a fork. Return meat to the pot and serve immediately.

By Allrecipes Editorial Team

Ingredients

• ✓ salad dressing mix
• chicken breast
• water
• cream of mushroom soup
• cream cheese
• mushroom

Instructions

1. 1 Place the chicken breast pieces into the bottom of a slow cooker. Pour in water, and stir in the salad dressing mix. Cover the cooker, set on low, and cook 3 or more hours (see note).
2. 2 With an electric mixer, beat the soup, cream cheese, and mushrooms in a bowl until thoroughly combined. Mix with the chicken and any juices in the slow cooker. Cover and cook 1 more hour.

By LaurQuist

Ingredients

• ✓ salad dressing mix
• egg
• milk
• all-purpose flour
• tomato soup mix
• chicken
• vegetable oil

Instructions

1. 1 In a small bowl, mix egg beat and milk together. Set aside. In a shallow dish or bowl, mix together the flour, salad dressing mix and soup mix. Dip chicken pieces in egg/milk mixture, then in flour mixture and roll until well-coated.
2. 2 Heat oil in a large skillet over medium high heat and fry chicken in skillet, turning often, for 25 to 35 minutes or until juices run clear.

By Ilene

Ingredients

• ✓ salad dressing mix
• vegetable oil
• beef chuck roast
• onion
• ranch dressing mix
• brown gravy mix
• beef broth

Instructions

1. 1 Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
2. 2 In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
3. 3 Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.

By MamaShea

Ingredients

• ✓ salad dressing mix
• green bell pepper
• red bell pepper
• onion
• mushroom
• chicken
• flour tortilla

Instructions

1. 1 Cut peppers and onion into thin slices. Do not dice, leave slices long and thin.
2. 2 Saute peppers and onion in a small amount of oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly.
3. 3 Warm tortillas and roll mixture inside. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce.

By APIED

Ingredients

• ✓ salad dressing mix
• chicken breast
• butter
• butter
• onion
• garlic
• cream of chicken soup
• chicken broth
• cream cheese

Instructions

1. 1 Place chicken in the slow cooker crock. Top with 2 tablespoons melted butter; sprinkle with Italian dressing mix.
2. 2 Cover, and cook on High for 3 hours.
3. 3 Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Stir in onion and garlic; cook and stir until onion is soft, about 5 minutes. Mix in the cream of chicken soup, chicken broth, and cream cheese. Pour mixture over the cooked chicken in the slow cooker.
4. 4 Cover, and continue to cook on Low until chicken in fork tender and the sauce has thickened, about 1 additional hour.

By Elbypasta

Ingredients

• ✓ salad dressing mix
• chicken
• artichoke heart
• sour cream
• mayonnaise
• havarti cheese
• parmesan cheese
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, blend chicken, artichoke, Italian-style dressing mix, sour cream, mayonnaise, 1/2 cup Havarti, and Parmesan. Transfer to a small baking dish. Top with remaining Havarti and almonds.
3. 3 Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

By LESDNIC