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Baked Ranch Chicken
Lunch American

Baked Ranch Chicken

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease baking sheet with vegetable oil.
  2. 2 Put bread crumbs and ranch dressing into separate bowls.
  3. 3 Dip chicken into ranch dressing and press into bread crumbs to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto prepared baking sheet.
  4. 4 Bake in preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By drob212

Baked Fish Sandwiches
Lunch American

Baked Fish Sandwiches

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place fish fillets in a shallow baking dish. Sprinkle with garlic, then squeeze lemon juice over the top. Dot with butter.
  3. 3 Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes.
  4. 4 Spread steak sauce on the cut-side of the bottoms of buns. Top each with fish, then drizzle with ranch dressing. Cover with top buns to serve.

By bearcowski

Pea Salad II
Lunch American

Pea Salad II

4.5

Prep
10 min
Cook
30 min
Total
100 min

Instructions

  1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. 2 Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. 3 Whisk together the salad dressing, sugar, vinegar, salt and pepper.
  4. 4 In a large bowl, combine the pasta, eggs, peas, green onion, pickles, celery and cheese. Pour dressing over salad; mix well and chill before serving.

By Amanda Wehling

Feta Garlic Salad with Mushrooms
Lunch American

Feta Garlic Salad with Mushrooms

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Stir the Caesar salad dressing, ranch salad dressing, olive oil, canola oil, lemon juice, basil, and sugar together in a small bowl; set aside.
  2. 2 Rinse the stuffed olives, shake off excess water, then cut each olive in half. Combine the olives, lettuce, mushrooms, and feta cheese in a mixing bowl. Drizzle with the salad dressing, and toss to coat. Season to taste with salt and pepper. Sprinkle with Parmesan cheese to serve.

By teacupped_mouse

Deb's Mac Salad
Lunch

Deb's Mac Salad

4.1

Prep
10 min
Cook
10 min
Total
20 min

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; drain. Rinse with cold water and place in large bowl.
  2. 2 Add onion, pepper and carrot to bowl with pasta. Toss with mayonnaise and ranch-style dressing. Adjust mayonnaise and dressing to taste. Serve.

By Debbie Sims

Bird's Nest Salad
Lunch

Bird's Nest Salad

4.7

Prep
15 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Place the egg into a saucepan, and fill with water to cover the egg by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel and slice once cold.
  2. 2 Place the lettuce into a salad bowl, and sprinkle evenly with the bell pepper and onion; pour the dressing over top. Pull the sprouts apart , then place on top of the salad into a nest-like shape. Season the egg slices with salt and pepper to taste, and arrange in the center of the nest with the honey-glazed almonds.

By Apple Jacks

Western Salad
Lunch

Western Salad

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place the shredded lettuce in a large, flat dish. Layer with cucumbers, green onions, green bell pepper, cauliflower, baby carrots, broccoli, and radishes. Pour drained beans over the vegetables. Cover with Ranch-style dressing, and top with nacho-flavor tortilla chips. Cover, and chill until serving.

By Leslie Spargo

Julie's Mexican Salad Inspiration
Lunch Mexican

Julie's Mexican Salad Inspiration

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Layer lettuce, corn, black beans, tomato, green onions, cilantro, green bell pepper, avocado, Cheddar cheese, and tortilla chips, in this order, in a serving bowl.
  2. 2 Stir ranch-style dressing and salsa together in a bowl; pour over salad.

By Pamela Allen Kennedy

Vegetarian Buffalo Chicken Dip
Appetizer American

Vegetarian Buffalo Chicken Dip

3.6

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Place the diced vegetarian chicken strips, cream cheese, ranch dressing, and buffalo wing sauce into a slow cooker. Cook on Low, stirring occasionally, until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the shredded cheese and serve.

By shannon s

Creamy Deviled Eggs
Dinner American

Creamy Deviled Eggs

4.1

Prep
30 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Place eggs in a large saucepan and cover with cold water. Bring to a boil; immediately remove from heat. Cover and let eggs stand in hot water, 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2 Slice eggs in half lengthwise; transfer yolks to a medium bowl. Mash yolks with dressing; fold in cream cheese. Stir in onion and pickle.
  3. 3 Generously fill hollowed egg whites with egg yolk mixture. Chill until ready to serve.

By Robin Gibson

Chicken Wing Dip
Appetizer American

Chicken Wing Dip

4.7

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix cream cheese and hot pepper sauce together in a medium bowl until well blended; stir in chicken, dressing, and Cheddar cheese.
  3. 3 Spread into a 9x13-inch baking dish.
  4. 4 Bake in the preheated oven until bubbly, about 30 minutes. If oil collects on the top, dab it off using a paper towel.
  5. 5 Serve and enjoy!

By ASCBRADY

Crunchy Air-Fried Jalapeño Slices
Dinner American

Crunchy Air-Fried Jalapeño Slices

5.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
  2. 2 Place flour in a bowl. Beat eggs in a separate bowl. Place bread crumbs in a third bowl.
  3. 3 Dredge jalapeño slices in flour; shake off excess. Dip into beaten egg; lift up so excess egg drips back into the bowl. Press into bread crumbs to completely coat. Place breaded jalapeño slices, unstacked, onto a plate. Repeat with remaining jalapeño slices.
  4. 4 Place breaded jalapeño slices in the air fryer basket, in batches without overlapping; coat tops of slices with cooking spray. Cook according to manufacturer's instructions for 4 minutes; flip. Coat tops with cooking spray; cook 4 minutes more. Repeat with remaining jalapeño slices. Serve with ranch dressing for dipping.

By Soup Loving Nicole

Buffalo Ranch Chicken and Cheese Dip
Appetizer American

Buffalo Ranch Chicken and Cheese Dip

4.6

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix chicken, cream cheese, buffalo wing sauce, ranch dressing, and sour cream together in a large bowl; transfer to a 9x13-inch baking dish. Sprinkle Colby-Monterey Jack cheese evenly on top.
  3. 3 Bake in the preheated oven until cheese is melted and lightly browned, 25 to 30 minutes. Serve with tortilla chips.

By Cookin'Momma

Wonton Wrapper Appetizers
Appetizer American

Wonton Wrapper Appetizers

4.7

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray two 24-cup mini muffin tins with cooking spray.
  2. 2 Place wonton wrappers into the prepared muffin cups; press gently into the bottom and up the sides.
  3. 3 Bake in the preheated oven for 5 minutes. Remove from the oven and let cool in the pans.
  4. 4 Meanwhile, mix sausage, Monterey Jack, Cheddar, ranch dressing, and olives together in a medium bowl. Divide mixture evenly among cooled wonton cups.
  5. 5 Return to the oven and bake, watching closely to ensure wontons do not burn, until filling is bubbly and slightly brown, 10 to 15 minutes.

By Kim

Anniversary Chicken II
Dinner American

Anniversary Chicken II

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat a large skillet to medium heat and fry bacon until crisp. Drain and pat dry with paper towels; set aside. In the same skillet, saute onion in bacon fat until tender. Add to bacon and set aside.
  3. 3 In a separate large skillet, heat oil over medium high heat and brown chicken breasts. Place browned chicken in a lightly greased 9x13 inch baking dish; pour stir-fry sauce over chicken, then spoon salad dressing onto each breast. Sprinkle with cheese, and top with the bacon mixture.
  4. 4 Bake in preheated oven for 30 minutes or until chicken is cooked through and juices run clear.

By Danielle Stafford

JARRIE's Hot Wing Hummus with Snack Factory® Pretzel Crisp® Dippers
Appetizer American

JARRIE's Hot Wing Hummus with Snack Factory® Pretzel Crisp® Dippers

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine beans, hot sauce, ranch dressing, garlic, and oil in a food processor. Pulse, adding water as necessary to improve consistency until desired consistency is reached, 8 to 10 pulses.
  2. 2 Top with crumbled blue cheese and a drizzle of more hot sauce. Serve with Snack Factory® Pretzel Crisps® and assorted vegetables for dipping.
  3. 3 Top with blue cheese and an optional drizzle of hot sauce. Serve with Snack Factory® Pretzel Crisps® and assorted veggie sticks like carrots and celery.

By JARRIE

Grilled Turkey Burgers with Ranch Seasoning
Dinner American

Grilled Turkey Burgers with Ranch Seasoning

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Burgers: Preheat a grill or pan over medium-high heat. Mix together the turkey meat, yogurt, Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and pepper.
  2. 2 Form into 4 to 6 patties, depending on how large you want them. Create a 1/4-inch indentation into the top of each patty. Grill for 6 to 8 minutes per side, or until cooked through.
  3. 3 Top each slice of bread with lettuce and burger patties.
  4. 4 Sweet Potato Fries: Preheat the oven to 425 degrees F. Spread the sweet potato fries in one layer on a sheet pan. Drizzle with the olive oil and add Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix. Toss well to coat evenly.
  5. 5 Cook according to package directions, shaking the pan once halfway through cooking, 20 to 25 minutes.
  6. 6 Serve burgers and fries together with bottled Hidden Valley® Original Ranch® Dressing, for dipping.

By Hidden Valley Ranch

Cobb Salad
Salad American

Cobb Salad

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place eggs in a saucepan and cover completely with cold water; bring to a boil, then cover and remove from heat. Let eggs sit for 10 to 12 minutes, then cool, peel and chop.
  2. 2 While the eggs are cooking, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, 7 to 10 minutes. Drain, crumble, and set aside.
  3. 3 Divide shredded lettuce among individual plates. Arrange rows of bacon, eggs, chicken, tomatoes, blue cheese, green onions, and avocado on top.
  4. 4 Drizzle with dressing and enjoy!

By Barrett

Frozen Corn Salad
Dinner American

Frozen Corn Salad

5.0

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Combine corn, cucumber, tomato, bell pepper, and red onion in a large bowl; stir in cilantro and jalapeño.
  2. 2 Sprinkle lime juice over salad; add ranch dressing and stir. Cover the bowl with plastic wrap; refrigerate until ready to serve, at least 30 minutes.

By Angela H

Garden Stuffed Baked Potatoes
Dinner American

Garden Stuffed Baked Potatoes

4.4

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Pierce potato skins with a fork.
  2. 2 Microwave potatoes on high for 12 minutes. Transfer partially baked potatoes to the preheated oven and bake for 15 minutes.
  3. 3 Remove potatoes from the oven, leaving the oven on. Slice off potato tops, then scoop out most of the flesh, being careful to leave the skins intact. Mash the flesh in a medium bowl.
  4. 4 Melt butter in a small skillet over medium heat. Add onions and sauté until tender, about 5 minutes.
  5. 5 Combine onions, broccoli, and ranch dressing with the mashed potato. Brush the outside of the potato skins with oil. Spoon potato mixture into the skins. Arrange stuffed potatoes on a cookie sheet.
  6. 6 Bake potatoes until heated through, about 15 minutes. Season with parsley, salt, and pepper.

By Hallie Guilfoyle

Quiche (Southern Egg Pie)
Breakfast American

Quiche (Southern Egg Pie)

4.6

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Heat butter in a large skillet over medium heat. Saute onion until soft. Add sausage, and cook until evenly brown. Drain, crumble, and set aside.
  3. 3 In a medium bowl, whisk together eggs, Ranch dressing and milk. Stir in shredded cheese. Season with hot sauce, salt, pepper and sugar.
  4. 4 Spread sausage mixture in the bottom of crust. Cover with egg mixture, and shake lightly to remove air, and to level contents.
  5. 5 Bake in preheated oven for 15 to 20 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 45 to 50 minutes, or until filling is puffed and golden brown. Remove from oven, prick top with a knife, and let cool 10 minutes before serving.

By Bryan Hale

Sweet Grilled Shrimp Skewers
Dinner American

Sweet Grilled Shrimp Skewers

4.6

Prep
15 min
Cook
6 min
Total
141 min

Instructions

  1. 1 Combine brown sugar, lemon juice, molasses, basil, vegetable oil, mustard, honey, clove, ranch dressing, chili powder, and garlic in a large bowl. Toss in shrimp to coat, cover, and refrigerate for 2 hours. Meanwhile, soak wooden skewers in hot water to prevent burning on the grill.
  2. 2 Preheat an outdoor grill for high heat and lightly oil grate.
  3. 3 Thread shrimp tightly on to skewers. Cook on the top rack of the grill for approximately 4 minutes, or until the shrimp turns pink on one side. Flip shrimp and cook for an additional 2 to 4 minutes, or until there are no signs of grey. Use a fork to remove shrimp from the skewers.

By CHICKLETS

Original Ranch Cheddar Chicken
Dinner

Original Ranch Cheddar Chicken

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F.
  2. 2 Pour the Hidden Valley® Original Ranch® Dressing into a large bowl.
  3. 3 Add the chicken to the bowl of dressing and mix until the chicken is evenly coated.
  4. 4 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.
  5. 5 Arrange the chicken on a parchment-lined baking sheet.
  6. 6 Bake the chicken for 20 to 25 minutes until the chicken is crisp and an internal temperature of 165 degrees F is reached.

By Hidden Valley Ranch

Easy Cranberry Chicken
Dinner

Easy Cranberry Chicken

4.1

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place chicken breasts in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the cranberry sauce, salad dressing and dry onion soup mix. Blend together until well mixed, then pour mixture over chicken.
  3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour.

By Alice Daniels

Buffalo Ranch Deviled Eggs
Appetizer

Buffalo Ranch Deviled Eggs

3.8

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2 Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in ranch dressing and hot Buffalo sauce until smooth. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.
  3. 3 Place egg white halves cut-side-up on a serving platter; pipe yolk mixture into whites. Sprinkle with cayenne pepper. Cut celery into tiny stalks and place one on top of each egg.

By flutewoman3