Type what you have

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
• 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
• garlic salt
• salt
• paprika

Instructions

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

By SRalstoninGA

Ingredients

• ✓ onion salt
• butter
• asparagus
• butter
• onion

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

Ingredients

• ✓ onion salt
• venison
• green bean
• water
• russet potato

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

Ingredients

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

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

Ingredients

• ✓ onion salt
• egg
• milk
• all-purpose flour
• baking powder
• vegetable oil
• onion

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

Ingredients

• ✓ onion salt
• ground venison
• bacon
• sage
• ginger
• pepper

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

Ingredients

• ✓ onion salt
• mayonnaise
• cheddar cheese
• monterey jack cheese
• dill weed
• lemon pepper
• artichoke heart

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

Ingredients

• ✓ onion salt
• brown sugar
• chili seasoning mix
• ranch dressing mix
• garlic salt
• black pepper
• steak seasoning

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

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
• red potato
• parsley
• paprika
• cayenne pepper
• chili powder
• garlic powder
• olive oil

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

Ingredients

• ✓ onion salt
• bread stuffing mix
• garlic powder
• all-purpose flour
• egg
• milk
• turkey breast
• turkey gravy mix
• water

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

Ingredients

• ✓ onion salt
• fettuccine pasta
• milk
• margarine
• neufchatel cheese
• garlic powder
• garlic
• parmesan cheese

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

Ingredients

• ✓ onion salt
• parsley
• garlic salt
• saltine cracker
• onion
• onion powder
• garlic powder
• dill weed
• black pepper

Instructions

1. 1 Combine the parsley, garlic salt, crushed saltines, minced onion, onion salt, onion powder, garlic powder, dill weed, and black pepper in a sealable container; shake.

By BZBMOMOF3

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 venison
• pork sausage
• mustard powder
• mustard seed
• liquid smoke
• garlic powder
• meat tenderizer
• water

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

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
• olive oil
• salmon steak
• garlic salt
• paprika
• black pepper
• salt
• chive
• thyme
• spinach
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish with olive oil.
2. 2 Pour 1/4 cup olive oil in a shallow bowl and dip salmon steaks in oil to coat. Stir garlic salt, onion salt, paprika, black pepper, and salt together in a small bowl; sprinkle seasoning onto salmon.
3. 3 Place salmon steaks into the prepared baking dish and sprinkle with chives, thyme, and spinach leaves. Sprinkle Parmesan cheese over the fish and seasonings.
4. 4 Bake in the preheated oven until the salmon is cooked through and the flesh flakes easily, about 45 minutes.

By MikeG

Ingredients

• ✓ onion salt
• celery salt
• black pepper
• salt
• garlic salt
• worcestershire sauce
• beef brisket
• russian dressing
• barbecue sauce
• kaiser roll

Instructions

1. 1 Mix celery salt, pepper, salt, garlic salt, and onion salt together in a small bowl; stir in Worcestershire sauce. Spread mixture all over beef brisket.
2. 2 Place brisket into a slow cooker. Cover and cook on Low until beef is tender and can easily be pulled apart with a fork, about 8 hours.
3. 3 Transfer beef to a cutting board; shred into small pieces using two forks.
4. 4 Transfer 1/2 cup cooking liquid from the slow cooker to a saucepan. Stir in Russian dressing and barbeque sauce; bring to a boil.
5. 5 Return shredded beef to the slow cooker. Add barbeque mixture, cover, and cook on Low until flavors combine, about 1 hour.
6. 6 Serve beef and sauce on rolls.

By Gary

Ingredients

• ✓ onion salt
• water
• kosher salt
• honey
• chicken breast
• buttermilk
• all-purpose flour
• black pepper
• garlic salt
• cayenne pepper
• vegetable oil

Instructions

1. 1 Combine cold water, kosher salt, and honey in a large bowl; stir until salt dissolves. Place chicken breasts into the bowl and weigh them down with a plate to keep them completely submerged. Cover the entire bowl with plastic wrap and refrigerate for 1 hour.
2. 2 Remove the bowl from the refrigerator. Drain and dry chicken, then transfer to another large bowl. Pour buttermilk over chicken and let stand at room temperature for 15 minutes.
3. 3 Combine flour, pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.
4. 4 Coat each chicken breast in flour mixture until very well covered on all sides. Place flour-coated chicken breasts on a cooling rack to dry for 15 minutes.
5. 5 Meanwhile, heat 1/2 inch vegetable oil in a large skillet to 350 degrees F (175 degrees C).
6. 6 Working in batches, fry chicken breasts until browned and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Transfer chicken to a cooling rack and allow to cool for 5 minutes before serving.

By John Mitzewich