Friday, July 17, 2009

Delicious Recipes with Ranch Dressing

I was recently thinking about my favorite meal....

Roast beef, cooked with taters, onions, carrots and cabbage - and how I love eating it with ranch dressing poured over everything.  I use ranch dressing in my kitchen often and thought maybe I could inspire you to try it in a new dish or two.

I have purchased a 16-oz. plastic container of dry dressing mix, because I do like using more than the recipes call for....

My friend Sandy has these ready-to-serve in her kitchen all the time.


2# mini pretzels
1 (12 oz) bottle Orville Redenbacher butter-flavored oil
1 pkt. (1 oz) ranch dressing mix, dry

Place pretzels in large 2 gal. ziploc bag (or I use a 13 gallon garbage bag - unused of course) and pour oil over. Shake bag to cover pretzels evenly with oil - sprinkle dressing mix over and shake again until mixed well. Let set overnight - keep in a sealed container. These are very tasty. Even folks who don't like pretzels have asked for the recipe. I've given these as gifts many times also.

Sandy makes these burgers often too...MMM Good!

1 pkt. (1 oz) ranch dressing mix

1 lb. ground beef
1 cup shredded cheddar cheese
4 hamburger buns

Combine dressing mix with beef and cheese. Shape into 4 patties; cook thoroughly.  Serve on toasted buns.


1 Tbsp. oil

4 boneless pork chops, about 3/4" thick
1 can cream of mushroom soup
1/2 soup can of milk
1 pkt. (1 oz) ranch salad dressing mix

Ranch rice

Heat oil in skillet and brown the chops well.  Add soup, milk and 1/2 pkg. dressing mix.  Heat to a boil. Cover and cook over low heat 10 minutes or until done.   Serve with ranch rice.

Ranch rice - Add remaining salad dressing mix to water when making rice.


1 pkt. (1 oz) ranch dressing mix

1/2 cup butter
2 loaves french bread, cut in half lengthwise

Soften the butter and stir in the dressing mix.  Spread on bread. Grill (wrapped in foil) or broil until golden brown.  If desired, sprinkle 1/2 cup shredded mozzarella cheese on top before grilling or broiling.

If you decide to make this bread recipe and cut it in half, you can always use the leftover seasoned butter in unsalted mashed potatoes or on cooked carrots.


2 pounds red potatoes, sliced 1/2 inch thick
(we like ours chunked)
1/3 cup vegetable oil (we like olive oil)
1 envelope dry ranch dressing mix
(or may substitute onion soup mix if preferred)

Combine all ingredients in a large plastic bag; shake until well coated.  Empty bag into an ungreased 9" X 13" X 2" baking pan.  Cover and bake at 350 for 35 minutes, stirring occasionally.  Uncover and bake 15 minutes longer or until potatoes are tender.  Yield: 6 - 8 servings.

For more recipe ideas using this versatile product, go to Hidden Valley.