Hidden Valley Ranch Seasoning Recipes

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HIDDEN VALLEY RANCH SALAD DRESSING & SEASONING (COPYCAT)

My reverse-engineered recipe for this popular packaged dressing mix yields 6 batches. You can actually substitute chicken bouillon granules for vegetable bouillon granules, if you're not serving vegetarians. Xanthan gum, an emulsifier, is sold in health food stores.

Provided by The Spice Guru

Categories     Salad Dressings

Time 10m

Yield 6 16-serving batches, 96 serving(s)

Number Of Ingredients 18



Hidden Valley Ranch Salad Dressing & Seasoning (Copycat) image

Steps:

  • WHISK all of the SPICE MILL INGREDIENTS into a medium bowl.
  • FUNNEL half of mixture into a clean spice mill or coffee grinder; MILL for 5 seconds.
  • TRANSFER mixture to a resealable container; REPEAT milling procedure with remaining mixture.
  • ADD the SHAKE-IN HERBS to milled mixture in container; SEAL the container; SHAKE until thoroughly blended.
  • STORE tightly sealed in a cool, dry place.
  • FOR A SALAD DRESSING: In a bowl, combine 1 cup whole milk with 1 cup mayonnaise and 3 tablespoons of this seasoning. Mix well. Cover. Let stand in refrigerator 30 minutes to thicken. Stir before serving.
  • FOR A CREAMIER SALAD DRESSING: In a bowl, combine 1 cup mayonnaise, 1/2 milk, 1/2 cup sour cream, and 3 tablespoons of this seasoning. Mix well. Cover. Let stand in refrigerator 30 minutes. Stir before serving.
  • FOR A CHIP DIP: In a bowl, combine 16 ounces sour cream with 3 tablespoons of this seasoning. Cover. Let stand in refrigerator 30 minutes. Stir before serving.
  • FOR A VEGETABLE DIP: In a bowl, combine 1 cup sour cream and 1 cup mayonnaise with 3 tablespoons of this dressing. Cover. Let stand in refrigerator 30 minutes. Stir before serving.
  • SERVE and enjoy!

Nutrition Facts : Calories 2.9, Cholesterol 0.3, Sodium 38.6, Carbohydrate 0.5, Sugar 0.3, Protein 0.2

6 tablespoons cultured dry buttermilk (SACO brand)
2 tablespoons vegetable bouillon granules
4 teaspoons garlic powder
4 teaspoons onion powder
4 teaspoons powdered sugar
1 tablespoon Accent seasoning
1 tablespoon Butter Buds
1 tablespoon dried chives
1 teaspoon lemon pepper
1 teaspoon mustard powder
1 1/2 teaspoons citric acid
1 1/2 teaspoons celery salt
1 1/2 teaspoons salt
1 1/4 teaspoons xanthan gum
1/4 teaspoon paprika
1 teaspoon dried chives
1 teaspoon dried dill
1/2 teaspoon dried parsley

HIDDEN VALLEY RANCH STYLE STEAK FAJITAS

I found this on the Hidden Valley Ranch website and I am posting for safe keeping. Anything that is made with ranch dressing mix is usually a hit with our family! MINIMUM marinating time is included in the prep.

Provided by PSU Lioness

Categories     Steak

Time P3DT3h15m

Yield 6 serving(s)

Number Of Ingredients 11



Hidden Valley Ranch Style Steak Fajitas image

Steps:

  • In a small bowl, combine the oil, lime juice, and seasoning mix and stir until emulsified.
  • Pour mixture over steak and turn to evenly coat. Chill covered for at least 1 hour (overnight is best).
  • Preheat the grill or broiler.
  • Remove the steak from the marinade and discard any remaining marinade.
  • Grill the steak for 7 to 9 minutes on each side for medium doneness. Let the steak rest covered for 5 minutes before slicing into thick strips.
  • Warm the tortillas and serve with the steak, guacamole, sour cream, picante sauce, along with the lime wedges.

Nutrition Facts : Calories 568, Fat 24.3, SaturatedFat 5.9, Cholesterol 51.4, Sodium 766.9, Carbohydrate 60.7, Fiber 3.7, Sugar 2.6, Protein 25.7

1/2 teaspoon black pepper
1/4 cup vegetable oil
1 (1 ounce) packet dry ranch dressing mix
1 lb flank steaks or 1 lb skirt steak, about 1-inch thick
1 teaspoon ground cumin
6 large flour tortillas, warmed
guacamole, for serving
sour cream, for serving
picante sauce, for serving
3 limes, juice of, for serving
lime wedge (to garnish)

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