Type what you have

Ingredients

• ✓ onion salt
• cucumber
• cream cheese
• mayonnaise
• garlic powder
• worcestershire sauce
• bread
• lemon pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
3. 3 Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
4. 4 Spread cream cheese mixture evenly on one side of each bread slice.
5. 5 Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber.
6. 6 Stack the other half of the bread slices spread-side down over cucumber to make sandwiches; slice into triangles.

By NJS36

Ingredients

• ✓ onion salt
• potato
• bacon
• milk
• heavy cream
• sour cream
• processed cheese
• cheddar cheese
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Wrap potatoes in aluminum foil.
3. 3 Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easy to handle, cut into cubes, and set aside.
4. 4 Place bacon in a large skillet over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate. Crumble and set aside.
5. 5 Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes.
6. 6 Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes. Season with onion salt and black pepper.

By xtal420

Ingredients

• ✓ onion salt
• butter
• all-purpose flour
• chicken broth
• dill pickle
• dill pickle juice
• white sugar
• worcestershire sauce
• garlic
• dill weed
• curry powder
• white pepper
• bay leaf
• milk

Instructions

1. 1 Melt butter in a large stockpot over medium heat. Whisk in flour and cook until it begins to turn pale beige in color, 1 to 2 minutes. Whisk in chicken broth until thickened and smooth, 2 to 3 minutes.
2. 2 Add dill pickles, pickle juice, sugar, Worcestershire sauce, onion salt, garlic, dill, curry powder, white pepper, and bay leaves; increase the heat to medium-high and bring to a boil.
3. 3 Reduce the heat to medium-low and simmer for 5 minutes, whisking frequently. Remove from the heat and whisk in milk. Remove bay leaves before serving.

By Heather K

Ingredients

• ✓ onion salt
• red potato
• egg
• sour cream
• mayonnaise
• celery
• green onion
• dill pickle
• dijon mustard
• white vinegar
• hot sauce
• dill weed
• garlic powder
• salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes in a pot with enough water to cover; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, then transfer to a large bowl to cool.
3. 3 Mix together eggs, sour cream, mayonnaise, celery, green onions, pickle, mustard, vinegar, and hot sauce in a bowl. Season with dill weed, garlic powder, onion salt, salt, and pepper.
4. 4 Pour over potatoes; gently toss to coat.
5. 5 Chill in the refrigerator for at least 3 hours before serving.

By Michelle Ramey

Ingredients

• ✓ onion salt
• pimento
• sweet pickle
• white bread
• milk
• cream cheese
• celery salt
• garlic salt
• salad dressing
• cream cheese
• cheddar cheese
• milk
• green olive
• walnut
• cream cheese
• sweet pickle relish
• salad dressing
• bologna
• onion
• sweet pickle relish
• salad dressing
• ground ham

Instructions

1. 1 Mix together ground ham, 1/2 cup salad dressing, 3 tablespoons relish, and onion in a small bowl until well combined. Set aside in the refrigerator.
2. 2 Mix together ground bologna, 1/2 cup salad dressing, and 3 tablespoons relish in a second bowl until well combined. Set aside in the refrigerator.
3. 3 Stir together 1 package cream cheese, walnuts, green olives, and 2 tablespoons milk in a third bowl until well combined. Set aside in the refrigerator.
4. 4 Mix together Cheddar cheese, 1 package cream cheese, 3 tablespoons salad dressing, onion salt, garlic salt, and celery salt in a fourth bowl until well combined. Set aside in the refrigerator.
5. 5 Spread ham spread onto the bottom slice of bread, then top with another slice. Cover the next slice with bologna spread and top with another slice. Spread the next slice with nut spread, then top with another slice of bread. Top this slice with Cheddar cheese spread. Top with one more slice of bread. Smooth the sides with a large spatula or knife and refrigerate for about 30 minutes before 'frosting' the outside.
6. 6 Mix together 2 packages cream cheese and enough milk to make it spreadable. Frost the sides of loaf first, then the top. Decorate with sweet pickles and pimentos to your liking.

By EWEDIN31

Ingredients

• ✓ onion salt
• chicken breast
• elbow macaroni
• egg
• mayonnaise
• sugar
• white vinegar
• salt
• yellow mustard
• black pepper

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

Ingredients

• ✓ onion salt
• pumpkin seed
• butter
• garlic salt
• paprika

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

Ingredients

• ✓ onion salt
• butter
• parmesan cheese
• garlic powder
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine butter, Parmesan cheese, garlic powder, onion salt, and black pepper in a bowl.
3. 3 Mix the ingredients until well combined.
4. 4 Enjoy!

By JennaFerguson

Ingredients

• ✓ onion salt
• olive oil
• green bean
• garlic salt
• garlic powder
• pepper

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

Ingredients

• ✓ onion salt
• ground beef
• all-purpose flour
• milk
• salt
• pepper

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

Ingredients

• ✓ onion salt
• cream cheese
• beef
• green onion
• worcestershire sauce
• monosodium glutamate
• bacon bit

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

Ingredients

• ✓ onion salt
• ground beef
• beer
• worcestershire sauce
• garlic powder
• black pepper

Instructions

1. 1 Shape the ground beef into three patties. Place the patties in a shallow dish.
2. 2 Combine the beer, Worcestershire sauce, garlic powder, onion salt, and pepper. Pour the marinade over the burgers. Refrigerate for 15 minutes. Flip the burgers over and marinate for an additional 15 minutes.
3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. 4 Place the patties on the hot grill and cook for 2 minutes before flipping them over. Cook the burgers to the desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By caliboo

Ingredients

• ✓ onion salt
• potato
• sour cream
• cream cheese
• milk
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes in a large pot of lightly salted water. Bring to a boil and cook until tender, about 15 minutes; drain.
3. 3 Transfer potatoes into a large bowl and mash.
4. 4 Stir in sour cream, cream cheese, milk, onion salt, and pepper until well combined.
5. 5 Transfer into a large casserole dish. Let potatoes cool completely, 15 to 20 minutes. Cover with aluminum foil and refrigerate for up to 2 days.
6. 6 When ready to bake, remove casserole from the refrigerator and let sit for 30 minutes on the counter. Preheat the oven to 325 degrees F (165 degrees C).
7. 7 Bake, covered, in the preheated oven for 50 minutes.

By Carol Evans

Ingredients

• ✓ onion salt
• olive oil cooking spray
• lemon
• chicken breast
• cilantro
• black pepper

Instructions

1. 1 Spray a large cast iron skillet with cooking spray and heat over low heat.
2. 2 Poke a fork into each chicken breast about 5 times and place in the hot skillet. Squeeze 1 lemon quarter onto each chicken breast, leaving a little juice in each quarter. Sprinkle each breast with some cilantro, onion salt, and pepper; cook until golden brown, about 7 minutes. Flip, poke holes and repeat the seasoning process again. Cook until no longer pink in the center and the juices run clear, 5 to 7 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Yorkpuddin

Ingredients

• ✓ onion salt
• rib roast
• soy sauce
• worcestershire sauce
• garlic powder
• browning sauce
• water

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 In a medium bowl, combine soy sauce, Worcestershire sauce, garlic powder, onion salt, browning sauce, and water. Place roast in a roasting pan, ribs side down, and poke deep holes in roast with a knife. Pour marinade over roast. Using a baster, squirt marinade into the holes you created with a knife and over entire roast a few times.
3. 3 Bake for about 1 hour. (Note: Bake for 40 to 45 minutes for a smaller roast so that it does not dry out.)
4. 4 Remove roast from the oven and reduce the temperature in the oven to 200 degrees F (95 degrees C).
5. 5 When the oven has reached 200 degrees F (95 degrees C), return roast to the oven and continue cooking for 18 to 22 minutes per pound, or until internal temperature reaches 145 degrees F (65 degrees C).

By Kim

Ingredients

• ✓ onion salt
• red wine
• worcestershire sauce
• liquid smoke
• celery flake
• pepper
• garlic salt

Instructions

1. 1 Combine wine, Worcestershire sauce, and liquid smoke in a medium bowl. Stir in celery flakes, pepper, onion salt, and garlic salt.

By KRANEY

Ingredients

• ✓ onion salt
• cream cheese
• sour cream
• onion
• worcestershire sauce
• cayenne pepper
• chicken

Instructions

1. 1 Mix cream cheese, sour cream, minced onion, onion salt, Worcestershire sauce, and cayenne pepper in a bowl until well blended. Stir in chicken, breaking up any large pieces. Cover and refrigerate for at least 1 hour before serving.

By Jennie Hood Flynn

Ingredients

• ✓ onion salt
• sauerkraut
• pork roast
• beer
• garlic
• mustard
• dill
• apple

Instructions

1. 1 Stir undrained sauerkraut, pork cubes, beer, garlic, onion salt, dry mustard, and dill together in a slow cooker until well combined. Press apple half under other ingredients to submerge.
2. 2 Cook on High for 1 hour. Reduce the heat to Low and continue cooking until pork is cooked through, about 5 more hours. Discard apple and serve.

By Bianca Smith

Ingredients

• ✓ onion salt
• barbecue sauce
• scotch whiskey
• worcestershire sauce
• ginger
• cayenne pepper
• paprika
• chili powder
• garlic powder
• oregano
• red pepper flake
• white sugar
• black pepper
• hot pepper sauce

Instructions

1. 1 In a medium bowl, stir together the barbeque sauce, whiskey, Worcestershire sauce, ginger, cayenne pepper, paprika, chili powder, garlic powder, onion salt, oregano, red pepper flakes, sugar, ground black pepper, and hot pepper sauce. Cover, and keep refrigerated until ready to use.

By Grant Mosesian

Ingredients

• ✓ onion salt
• cooking spray
• chicken thigh
• garlic salt
• oregano
• thyme
• paprika
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray foil with cooking spray.
2. 2 Arrange chicken thighs, skin-side up, on the prepared baking sheet.
3. 3 Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper in a small bowl; mix until well combined.
4. 4 Sprinkle spice mixture liberally over chicken thighs.
5. 5 Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
6. 6 Serve hot and enjoy!

By Nicole Burdett

Ingredients

• ✓ onion salt
• ground beef
• salt
• black pepper
• cream of chicken soup
• sauerkraut
• egg noodle
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Add ground beef, salt, black pepper, and onion salt; cook and stir until browned and crumbly, 5 to 7 minutes.
3. 3 Combine ground beef, cream of chicken soup, and sauerkraut in a small casserole dish. Add noodles and water; stir to combine.
4. 4 Bake in the preheated oven until noodles are tender yet firm to the bite and casserole is heated through, about 1 hour.

By Sadie Anne

Ingredients

• ✓ onion salt
• russet potato
• vegetable oil
• all-purpose flour
• garlic salt
• paprika
• salt
• water

Instructions

1. 1 Slice potatoes into French fries and place them into a large bowl of cold water to prevent them from turning brown.
2. 2 Heat oil in a heavy saucepan or large skillet to 350 degrees F (175 degrees C).
3. 3 While the oil is heating, sift flour, garlic salt, onion salt, paprika, and salt into a large bowl. Gradually stir in enough water to make a slightly thick batter that can be drizzled from a spoon.
4. 4 Drain fries and pat dry; dip into the batter one at a time.
5. 5 Lower fries carefully into the hot oil in batches to prevent them from clumping together. Fry until golden brown and crispy on all sides, about 7 to 10 minutes.
6. 6 Drain fries on a paper towel-lined plate.
7. 7 Serve hot and enjoy!

By Cassie

Ingredients

• ✓ onion salt
• soy sauce
• worcestershire sauce
• liquid smoke
• ketchup
• salt
• pepper
• garlic powder
• venison roast

Instructions

1. 1 Gather all ingredients.
2. 2 Combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion salt in a large releasable plastic bag; set aside.
3. 3 Slice venison into long strips, 1-inch wide and 1/8-inch thick. Add strips to marinade and seal the bag. Refrigerate 8 hours to overnight, kneading occasionally to evenly distribute marinade.
4. 4 Preheat the oven to 160 degrees F (70 degrees C). Place a pan or aluminum foil on the oven floor to catch drippings. Remove venison from the marinade and shake off excess.
5. 5 Arrange venison on a wire rack in a single layer and dehydrate in the preheated oven until desired texture is achieved, 6 to 8 hours.

By MIKE SHELTON

Ingredients

• ✓ onion salt
• peanut oil
• black pepper
• salt
• cayenne pepper
• garlic salt
• beef rib
• egg
• all-purpose flour

Instructions

1. 1 Heat oil in an outdoor deep-fryer to 375 degrees F (190 degrees C).
2. 2 Meanwhile, mix black pepper, salt, cayenne pepper, garlic salt, and onion salt together in a medium bowl. Rub spice mixture onto each rib.
3. 3 Whisk eggs together in a large bowl. Place flour into a separate bowl or onto a plate.
4. 4 Dip a rib into beaten egg, then lift up so excess egg drips back into the bowl. Press rib into flour to coat both sides. Repeat dipping once more, into egg and then into flour. Repeat to bread a total of 4 to 5 ribs.
5. 5 Place breaded ribs into the fryer basket, making sure they are not crowded. Deep-fry for about 8 minutes.
6. 6 While ribs are frying, repeat Step 4 to bread 4 to 5 more ribs.
7. 7 Remove fried ribs with tongs and place on paper towels to drain. Repeat as necessary to bread and fry remaining ribs.

By JOHN MITSCHKE

Ingredients

• ✓ onion salt
• avocado
• sour cream
• blue cheese
• cottage cheese
• lemon juice
• worcestershire sauce
• garlic powder
• salt
• pepper

Instructions

1. 1 In a blender or food processor, place the avocado, sour cream, blue cheese, cottage cheese, lemon juice, Worcestershire sauce, onion salt, garlic powder, salt, and pepper. Blend until smooth. Cover, and refrigerate 30 minutes, until chilled.

By Sara

Ingredients

• ✓ onion salt
• butter
• potato
• sour cream
• cream cheese
• garlic powder
• black pepper
• cheddar cheese
• parsley flakes
• paprika

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch casserole dish.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes; reserve water for mashing, if necessary.
3. 3 Add sour cream, cream cheese, onion salt, garlic powder, and pepper to the potatoes. Using a potato masher or electric beater, beat the potato mixture until creamy. Add reserved cooking liquid, 1 tablespoon at a time, only if needed to achieve a creamy consistency.
4. 4 Transfer mashed potatoes into the prepared casserole dish; sprinkle Cheddar cheese, parsley, and paprika on top.
5. 5 Bake, uncovered, until cheese is melted and bubbly, about 35 minutes.

By Dawnsigkap

Ingredients

• ✓ onion salt
• vegetable oil
• onion
• red onion
• garlic
• green bell pepper
• peanut
• tomato
• water
• garlic salt
• cayenne pepper

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Saute white and red onion, garlic, bell pepper and peanuts for 2 to 3 minutes. Stir in tomatoes, water, onion salt, garlic salt and cayenne pepper; bring to a boil. Reduce heat to low and simmer at least 30 minutes; simmering for 1 1/2 hours is optimal.

By Krista B

Ingredients

• ✓ onion salt
• water
• salad dressing mix
• oregano
• basil
• parsley
• 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

• ✓ onion salt
• pea
• celery
• carrot
• onion
• olive oil
• salt
• garlic powder
• wasabi powder
• tahini
• rice vinegar
• mustard

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

Ingredients

• ✓ onion salt
• canola oil
• root beer
• worcestershire sauce
• teriyaki sauce
• steak sauce
• garlic salt
• black pepper
• basil
• thyme
• rosemary
• rib-eye steak

Instructions

1. 1 Combine canola oil, root beer, Worcestershire sauce, teriyaki sauce, steak sauce, garlic salt, onion salt, black pepper, basil, thyme, and rosemary in a bowl.
2. 2 Pierce steaks in several places on both sides with a fork or knife tip; transfer to a shallow glass or ceramic non-reactive dish in a single layer. Pour marinade over steaks, flip to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator, 3 to 4 hours, flipping steaks halfway through.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove steaks from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook steaks on the preheated grill until beginning to firm and slightly pink in centers, 5 to 7 minutes per side. An instant-read thermometer inserted into centers should read 140 degrees F (60 degrees C) for medium.

By Denis