Skip to content

Type what you have

Cook with

onion salt ×
Artichoke Cheese Dip
Appetizer

Artichoke Cheese Dip

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts. Mix well and pour into a 2 quart baking dish.
  3. 3 Bake uncovered for 30 minutes. Serve with toasted French bread or garlic bread.

By Sheri Mitchell

Crispy, Crunchy Pumpkin Seeds
Appetizer American

Crispy, Crunchy Pumpkin Seeds

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone mat or aluminum foil.
  2. 2 Toss pumpkin seeds and melted butter together in a bowl. Season with garlic salt, onion salt, and paprika; toss until evenly coated. Spread on the prepared baking sheet.
  3. 3 Bake in the preheated oven until golden and crisp, stirring halfway through, about 45 minutes. Cool. Store in an airtight container.

By Leanna the Squirrel

Zucchini Pizza
Appetizer Italian

Zucchini Pizza

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat enough olive oil to coat the bottom of a large skillet over medium heat. Add zucchini slices; season with pepper flakes, garlic salt, and onion salt. Cook until slices are slightly softened, 3 to 4 minutes per side.
  2. 2 Sprinkle each slice with Romano cheese and a spoonful of tomato sauce; cook until cheese just begins to melt, 2 to 3 minutes. Top tomato sauce with a layer of Mexican cheese blend; cover the skillet and cook until cheese has melted, about 5 minutes.

By SCERMINARA

Wasabi Green Peas
Appetizer American

Wasabi Green Peas

2.3

Prep
Cook
360 min
Total
360 min

Instructions

  1. 1 Soak the dried peas overnight, then rinse and drain. Place peas in a large pot with enough water to cover by a couple of inches. Add the Mirepoix, and bring to a boil. Cook until tender, about 1 hour.
  2. 2 Preheat the oven to 200 degrees F (95 degrees C). Coat a large cookie sheet with olive oil. It helps to use a cookie sheet with sides to keep them from rolling off.
  3. 3 Drain the peas, and transfer to the cookie sheet. Roll them around in the oil by tilting the pan, or stir with your hand. Bake for 4 to 8 hours in the preheated oven, stirring every 30 minutes or so, until peas are dry. Remove from oven, and season with salt, onion salt, and garlic powder.
  4. 4 While the peas are roasting, mix together the wasabi powder, tahini, rice vinegar, and Dijon mustard in a large bowl. When the peas are ready, pour them into the bowl, and stir to coat with the wasabi mixture. Pour them back onto the cookie sheet in a single layer, and return to the oven.
  5. 5 Bake for another 10 minutes in the preheated oven, or until the aroma becomes very strong, and the coating is dry.

By JANAT

Jeri's Spicy Buffalo Wings
Appetizer American

Jeri's Spicy Buffalo Wings

4.9

Prep
20 min
Cook
40 min
Total
120 min

Instructions

  1. 1 Toss chicken wings in a large bowl with apple cider vinegar, garlic salt, paprika, red pepper flakes, onion salt, and black pepper to coat; cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours.
  2. 2 Scatter flour over chicken wings; toss to coat. Discard any remaining marinade.
  3. 3 Preheat the oven to 425 degrees F (220 degrees C).
  4. 4 Heat shortening in a large skillet over medium-high heat; fry chicken in hot shortening until golden, 5 to 7 minutes per side. Transfer fried chicken to a baking sheet.
  5. 5 Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 20 minutes. Remove chicken to a paper towel-lined platter to drain.
  6. 6 Make sauce: Melt butter in a large skillet over medium heat. Cook garlic in melted butter until translucent, about 2 minutes. Stir hot sauce into butter-garlic mixture; reduce heat to low and simmer for 5 minutes. Transfer sauce to a large bowl.
  7. 7 Working in batches, add chicken to sauce in the bowl and turn to coat. Drizzle any remaining sauce over wings to serve.

By joesgirljeri

Summer Fresh Tomato Basil Dip
Appetizer American

Summer Fresh Tomato Basil Dip

4.1

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine, cream cheese, sour cream, basil, Italian parsley, tomatoes, garlic, lemon zest, lemon juice, tomato paste, onion salt, Worcestershire sauce, sugar, and pepper in a large mixing bowl. Beat with an electric mixer on High until whipped, 2 to 3 minutes.

By Challena

German Currywurst
Dinner European

German Currywurst

3.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to Broil/Grill.
  2. 2 Pour tomato sauce into a large saucepan, then stir in the chili sauce, onion salt, sugar and pepper. Let simmer over medium heat, occasionally stirring; bring to a gentle boil and reduce heat to low. Simmer another 5 minutes.
  3. 3 Meanwhile, broil/grill kielbasa sausage for 3 to 4 minutes each side, or until cooked through. Slice into pieces 1/4 inch to 1/2 inch thick.
  4. 4 Pour tomato sauce mixture over sausage, then sprinkle all with paprika and curry powder and serve.

By JenFen

Potato and Cheese Pierogi
Dinner European

Potato and Cheese Pierogi

4.3

Prep
120 min
Cook
10 min
Total
130 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  2. 2 Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
  3. 3 To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.

By BOB_E_72

Lazy Perogies
Dinner European

Lazy Perogies

4.3

Prep
30 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in lasagna noodles 3 or 4 at a time, and return to a boil. Cook noodles, uncovered and stirring occasionally, until cooked through but still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink. Lay cooked noodles flat on waxed paper or aluminum foil while you finish cooking remaining noodles.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking dish.
  3. 3 Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Using a potato masher, mash potatoes with milk and butter until smooth. Stir in 1 teaspoon onion salt, and season with salt and pepper. Set the mashed potatoes aside to cool. When cooled, mix with shredded Cheddar cheese.
  4. 4 Place bacon in a large, deep skillet. Cook over medium-high heat, turning occasionally, until evenly browned and almost crisp, about 10 minutes. Place onion into the hot bacon fat, and cook and stir until onion is translucent, about 8 minutes. Break bacon into pieces with a spoon or spatula. Set bacon and onion aside. Mix cottage cheese, egg, and 1 teaspoon onion salt in a bowl.
  5. 5 To make the casserole, place 3 lasagna noodles into the prepared baking dish, and spread with cottage cheese mixture evenly. Top cottage cheese with 3 more lasagna noodles, then spread potato-cheese mixture in a layer. Top potato layer with 3 more noodles, then spread bacon and onion in an even layer on top of the casserole.
  6. 6 Cover the casserole with aluminum foil, and bake in the preheated oven until cheese is melted and the casserole is hot, about 30 minutes. Allow to set for about 10 minutes before serving.

By Tonja Popowski

Polish Pickle Soup
Dinner European

Polish Pickle Soup

4.8

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Melt butter in a stock pot over medium-low heat. Add potatoes and carrots; cook until beginning to soften, stirring occasionally, about 10 minutes.
  2. 2 Stir in pickles, flour, pickle juice, garlic, Worcestershire sauce, onion salt, sugar, dill, curry powder, and white pepper. Add broth, milk, and bay leaves; simmer until vegetables are soft and soup reduces slightly, about 1 hour. Season with salt.

By JonahLuck

French Fry Seasoning

French Fry Seasoning

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Whisk garlic salt, onion salt, salt, and paprika together in a bowl. Transfer to a sealable container for storage.

By SRalstoninGA

Pan-Fried Asparagus with Onions
Dinner

Pan-Fried Asparagus with Onions

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Melt 1 tablespoon butter in a large skillet over medium-high heat.
  2. 2 Cook and stir asparagus in melted butter until bright green, but still firm, 3 to 4 minutes.
  3. 3 Stir 1 tablespoon butter and onion into asparagus; sprinkle with onion salt.
  4. 4 Cook and stir until onion is slightly browned and asparagus are tender, 3 to 5 minutes.

By Laurie Brenner

Slow Cooker Cured Venison and Beans
Dinner

Slow Cooker Cured Venison and Beans

5.0

Prep
10 min
Cook
240 min
Total
250 min

Instructions

  1. 1 Place cured venison, beans, water, and onion salt in slow cooker. Cook on low setting 3 1/2 hours.
  2. 2 Remove venison from the slow cooker. Cut into bite size-pieces; discard bones. Transfer meat back to slow cooker and cook until tender, about 30 more minutes.
  3. 3 Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions and serve along with the venison and beans.

By Idahoan

Party Potatoes
Dinner

Party Potatoes

4.6

Prep
25 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  2. 2 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Drain.
  3. 3 Transfer potatoes to a large mixing bowl and mash until smooth. Stir in cream cheese, sour cream, onion salt, salt, and pepper. Beat with an electric mixer until light and fluffy. Transfer mixture to the prepared casserole dish and dot with butter.
  4. 4 Bake in the preheated oven until heated through, 30 minutes.

By Beth Neuenfeldt

Best Ever Onion Rings
Dinner

Best Ever Onion Rings

4.1

Prep
15 min
Cook
12 min
Total
30 min

Instructions

  1. 1 Whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter.
  2. 2 Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C).
  3. 3 Dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. With a slotted spoon, remove the onion rings to paper towels to drain. Serve hot.

By MIDNIGHT_ANGEL

Venison Breakfast Sausage
Breakfast

Venison Breakfast Sausage

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine the venison, bacon, sage, ginger, pepper, and onion salt in a large bowl; mix well. Shape into 12 patties using about 1/4 cup of mixture per patty. Patties can either be pan-fried or frozen for later use.

By THOMAS ELLEFSON

Bangin' Steak Rub

Bangin' Steak Rub

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a small bowl, thoroughly mix together the brown sugar, chili seasoning mix, ranch dressing mix, garlic salt, onion salt, ground black pepper, and steak seasoning. The rub should be smooth and granular, with no large lumps. Store at room temperature in an airtight container until ready to use.
  2. 2 To use, rub the seasoning mix liberally onto the steak or meat of your choice before cooking.

By BROWNSKYNLADY

Spiced Potatoes
Dinner

Spiced Potatoes

4.2

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and spread on a baking sheet.
  3. 3 Combine parsley, paprika, cayenne pepper, chili powder, onion salt, and garlic powder in a small bowl. Drizzle potatoes with oil, then sprinkle with spice mixture.
  4. 4 Bake potatoes in the preheated oven, stirring every 10 minutes, until crisp, about 40 minutes.

By Krista B

Cheater's Thanksgiving Turkey
Dinner

Cheater's Thanksgiving Turkey

3.9

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Crush the stuffing mix into crumbs in a bowl; stir garlic powder and onion salt into crumbs. Place flour in a shallow bowl. Beat egg and milk together in a separate shallow bowl.
  3. 3 Dip turkey cutlets in flour, then in egg mixture; gently press into crumbs to coat. Place the breaded cutlets into a 9x13-inch baking dish.
  4. 4 Bake in the preheated oven until the juices run clear and the cutlets are no longer pink inside, about 20 minutes.
  5. 5 Whisk dry gravy mix with water in a saucepan until smooth, place over medium heat, and bring to a boil, whisking constantly. Reduce heat and simmer 1 minute. Pour gravy over cutlets to serve.

By Nancy Benson

Lighter Fettuccini Alfredo
Dinner

Lighter Fettuccini Alfredo

4.4

Prep
Cook
Total

Instructions

  1. 1 In a large pot of boiling salted water cook fettuccini until al dente. Drain.
  2. 2 Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.
  3. 3 Toss pasta with Alfredo sauce and serve warm.

By Linda Lou

Sautéed Green Beans
Side Dish American

Sautéed Green Beans

4.8

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat olive oil in a skillet over medium heat. Add green beans, onion salt, garlic salt, garlic powder, and black pepper to the skillet.
  3. 3 Cook and stir green beans until desired tenderness is reached, 5 to 10 minutes.
  4. 4 Serve hot and enjoy!

By Cookin Ray

Cold Chicken Macaroni Salad
Lunch

Cold Chicken Macaroni Salad

4.3

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Bring a large pot of water to a boil and add chicken; continue to boil until no longer pink in the middle, 15 to 20 minutes. Let sit until cool enough to handle, then dice into small bite-sized pieces.
  2. 2 While chicken cooks, bring a second large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cool water.
  3. 3 At the same time, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
  4. 4 Remove eggs from hot water and hold under cold running water to cool. Peel and dice eggs.
  5. 5 Mix mayonnaise, sugar, vinegar, onion salt, salt, mustard, and pepper together in a large bowl. Mix in diced eggs, pasta, and chicken, adding a little more mayonnaise if too dry. Chill for at lest 1 hour, or up to 8 hours or overnight before serving.

By Lori Roper

Hamburger Gravy
Pantry American

Hamburger Gravy

4.4

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cook ground beef in a large skillet over medium-high heat until evenly browned and crumbly, 7 to 8 minutes. Remove from the heat and sprinkle flour over top; stir until beef is evenly coated and all fat is absorbed.
  3. 3 Return the skillet to the stove over medium heat. Stir in 2 cups milk; cook and stir until warm and beginning to thicken, 3 to 5 minutes. Add remaining 2 cups milk; cook and stir until desired consistency has been reached and gravy comes to a boil, about 5 minutes. Season with onion salt, salt, and pepper.

By Steven Paul Ray

Dried Beef Cheese Ball
Snack American

Dried Beef Cheese Ball

4.6

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine cream cheese, dried beef, and green onions in a medium bowl. Mix until evenly blended.
  3. 3 Stir in Worcestershire sauce, onion salt, and MSG (if using). Mix well until smooth.
  4. 4 Form into a ball and refrigerate for at least 30 minutes before serving to firm up.
  5. 5 Just before serving, roll in bacon bits and garnish with additional green onion, if desired.

By Kristi Demanette

Venison Summer Sausage

Venison Summer Sausage

4.5

Prep
20 min
Cook
360 min
Total
4700 min

Instructions

  1. 1 In a large bowl, mix together the ground venison and pork sausage. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. Mix in just enough water to make the mixture sticky. Cover, and refrigerate for three days, mixing once a day.
  2. 2 On the fourth day, preheat the oven to 160 degrees F (70 degrees C). Form the mixture into 2 inch rolls, and place them on a baking sheet.
  3. 3 Bake for 6 hours in the preheated oven, until firm and cooked through. Wrap in plastic wrap, and refrigerate until needed.

By BOOKAMY