Type what you have

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
• 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
• butter
• cream cheese
• cream of chicken soup
• sherry

Instructions

1. 1 Rinse chicken, and pat dry with paper towels. Place chicken breasts into a slow cooker, and drizzle melted butter all over chicken breasts, lifting them up to allow butter to flow underneath the chicken. Cover the cooker, set to High, and cook until tender, 4 to 5 hours. With a metal spatula, chop up chicken into bite-size pieces in the slow cooker.
2. 2 Place cream cheese, cream of chicken soup, Italian salad dressing mix, and sherry into a saucepan over medium heat, and bring to a boil, constantly stirring until cream cheese has melted and sauce is well combined. Pour sauce over chicken in the slow cooker; cover, and cook on High until the flavors have blended and the sauce is bubbling, about 30 more minutes.

By CHEFCATHY

Ingredients

• ✓ salad dressing mix
• beef chuck roast
• onion
• beef broth
• au jus mix
• salt
• black pepper

Instructions

1. 1 Place chuck roast in a slow cooker; scatter onion quarters around roast. Pour beef broth over roast; sprinkle au jus mix, dressing mix, salt, and black pepper over roast.
2. 2 Cover cooker. Cook on Low until meat very tender, 6 to 8 hours.

By Allrecipes Member

Ingredients

• ✓ salad dressing mix
• cooking spray
• chicken breast
• water
• garlic
• cream cheese
• cream of chicken soup
• mushroom
• spaghetti
• parsley

Instructions

1. 1 Spray the crock of a slow cooker with nonstick cooking spray. Place chicken breasts in the crock. Combine water and Italian dressing mix in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low for 4 hours.
2. 2 After 4 hours, whisk cream cheese and condensed soup together in a bowl. Pour over chicken. Stir in mushrooms. Cover and cook on Low for 1 hour.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in spaghetti, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 12 minutes. Drain well.
4. 4 To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.

By TLSmith

Ingredients

• ✓ salad dressing mix
• active dry yeast
• sugar
• water
• vegetable oil
• salt
• all-purpose flour
• oregano
• black pepper
• red pepper flakes
• colby monterey jack cheese

Instructions

1. 1 Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Combine yeast mixture with vegetable oil, salt, and half the flour in a large mixing bowl; stir mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about at least 2 hours.
4. 4 Preheat oven to 400 degrees F (200 degrees C).
5. 5 Place risen dough into an 8x8-inch square baking pan. Cover the top of the dough with Italian salad dressing mix and sprinkle loaf with oregano, black pepper, and red pepper flakes.
6. 6 Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, about 30 minutes. About 5 minutes before bread is finished baking, sprinkle the loaf with Colby-Monterey Jack cheese; bake until cheese has melted. Cut into wedges and serve warm.

By LoveFood

Ingredients

• ✓ salad dressing mix
• seashell pasta
• asiago cheese
• genoa salami
• pepperoni sausage
• tomato
• red bell pepper
• green bell pepper
• black olive
• olive oil
• balsamic vinegar
• oregano
• parsley
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Make the salad: Bring a large pot of salted water to a boil. Add shell pasta and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain, run under cold water to cool pasta, and drain again.
3. 3 Transfer drained pasta to a large bowl. Add Asiago, salami, pepperoni, tomatoes, bell peppers, and olives. Sprinkle dry dressing mix over top and stir until ingredients are thoroughly mixed. Cover and refrigerate for at least 1 hour.
4. 4 Make the dressing: Whisk oil, vinegar, oregano, parsley, Parmesan, salt, and pepper together in a small bowl. Cover and set aside until ready to serve.
5. 5 When ready to serve, pour dressing over chilled salad and mix until well combined.

By Allrecipes Member

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
• 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
• 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
• 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
• 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
• 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
• 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 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
• 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
• vinegar
• olive oil
• water
• chicken
• butter
• onion
• green bell pepper
• crimini mushroom
• tomato
• cheddar cheese

Instructions

1. 1 Whisk together the vinegar, olive oil, water, and Italian dressing mix in a bowl. Stir in the chicken; allow chicken to marinate while preparing the remaining ingredients.
2. 2 Heat the butter in a skillet over medium-high heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove the the chicken from the marinade using a slotted spoon, and transfer to the skillet; reserve the remaining marinade. Cook and stir the chicken until no longer pink in the center, 3 to 5 minutes.
3. 3 Stir in the mushrooms; cook and stir until they begin to soften, about 2 minutes. Add tomato and reserved marinade, then sprinkle cheese on top. Do not stir. Cover and simmer on low heat until cheese is melted and chicken is tender, about 20 minutes. Allow the dish to rest for a few minutes before serving.

By Di

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
• water
• rice wine
• sesame oil
• soy sauce
• honey mustard
• brown sugar
• liquid smoke
• orange zest
• ginger
• paprika
• herbes de provence
• chicken
• rosemary

Instructions

1. 1 In a large shallow dish, combine water, wine, sesame oil, soy sauce, mustard, brown sugar and liquid smoke. Stir in Italian dressing mix, orange zest, ginger, paprika and fines herbs. Place chicken in the dish, and turn to coat. Cover, and refrigerate overnight.
2. 2 Preheat an outdoor grill for medium heat, and lightly oil grate.
3. 3 Discard marinade. Grill chicken 15 to 20 minutes per side, until no longer pink and juices run clear. Occasionally place rosemary sprigs on coals to impart a unique smoky flavor to chicken.

By DIXYCHIK

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
• 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
• 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
• farfalle pasta
• cherry tomato
• artichoke heart
• black olive
• green olive
• parmesan cheese
• pesto

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water and drain.
2. 2 Prepared zesty Italian dressing according to package directions.
3. 3 In a large bowl, toss together pasta, tomatoes, artichoke hearts, black olives, green olives, and cheese. Pour dressing over all, add pesto, and stir until evenly coated. Refrigerate or serve immediately.

By Renee

Ingredients

• ✓ salad dressing mix
• mozzarella cheese
• black pepper
• salt
• chicken thigh
• basil
• tomato
• spinach
• red pepper flakes
• italian seasoning
• black pepper
• garlic powder
• basil and ricotta pesto
• chicken broth
• neufchatel cheese
• onion
• butter

Instructions

1. 1 Melt butter in a skillet and cook onion until soft and translucent, about 5 minutes. Remove from skillet and set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine Neufchatel cheese, chicken broth, pesto, dry Italian salad dressing, garlic powder, black pepper, Italian seasoning, and red pepper flakes in a bowl and beat using an electric mixer until well combined. Stir in spinach and sauteed onions. Gently fold in tomatoes and basil. Transfer mixture into a casserole dish.
4. 4 Season chicken with salt and pepper and place on top of spinach mixture in the dish.
5. 5 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Remove chicken from casserole dish, top with mozzarella cheese, and microwave until cheese is melted, about 1 minute. Serve chicken topped with spinach mixture.

By Yoly

Ingredients

• ✓ salad dressing mix
• fusilli pasta
• mayonnaise
• sour cream
• milk
• pea
• genoa salami
• green onion
• celery
• black olive
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 13 minutes. Drain, rinse under cold water, and drain again. Transfer to a large bowl.
2. 2 Meanwhile, whisk mayonnaise, sour cream, milk, and Italian dressing mix together in a medium bowl until smooth. Refrigerate ½ cup dressing until ready to serve; set aside remaining dressing.
3. 3 Add thawed peas, salami, green onions, celery, olives, and parsley to pasta; stir in remaining dressing until well combined. Cover and refrigerate 8 hours to overnight.
4. 4 Stir pasta salad; add reserved ½ cup dressing, a little at a time, if seems dry.

By Carol Emory