Spray a 9 x 13-inch baking dish with vegetable oil to keep rice from sticking.
Line dish with instant rice, evenly over bottom.
Sprinkle dry soup mix over rice.
Pepper chicken parts and place on top of rice and dry soup mix.
Mix water and soup and pour over chicken.
Lift corners of chicken to let liquid down to rice.
Bake in oven at 350\u00b0 for about one hour.
Set oven to 350 degrees.
Grease a shallow baking pan.
Mix the crushed crackers with the dry soup mix.
Coat each pork chop in egg.
Roll in cracker/soup mix crumbs.
Place on baking sheet; drizzle with melted butter.
Bake 45-50 minutes, turning over at halfway point.
Add 1 cup water to Lipton dry soup mix in container.
Cook until all is dissolved.
Add mixed vegetables as desired.
Simmer for 45 minutes.
Add potatoes.
Add Season-All, bouillon, tomato soup and green pea soup.
Continue to simmer.
Add shrimp.
Simmer another 45 minutes.
Season stew beef and ground beef with salt and pepper while browning.
Place meat in crockpot and sprinkle with dry soup mix. Add tomato sauce, stewed tomatoes and sugar; mix well.
Add frozen vegetables and water.
Season with salt and pepper to taste.
Cook on low heat 4 to 6 hours.
Add potatoes and cabbage; cook on low heat 1 to 2 more hours.
Peel and slice potatoes.
In mixing bowl, mix potatoes with enough oil to coat.
Cover with Lipton onion soup mix.
Bake at 350\u00b0 until potatoes are done.
In large bowl combine beaten egg, Lipton onion soup mix, water, bread crumbs and ground meat.
Shape into patties.
Grill or broil until done.
Makes 8 servings.
Preheat oven to 425\u00b0.
Cut each biscuit into 4 sections.
In saucepan, melt butter.
Over very low heat, stir in Lipton Onion Soup Mix and biscuits; gently toss just until light golden.
On a cookie sheet lined with brown paper, place biscuits;
bake 5 minutes.
Serve hot.
Makes 40 puffs.
Variation:
Roll baked puffs in Parmesan cheese before serving.
Cut meat into thin strips 2 inches long.
In large skillet, heat oil and brown meat, turning frequently.
Stir in Lipton onion soup mix and 2 cups water.
Cover; simmer 30 minutes.
Stir in peppers.
Simmer, covered, 10 minutes or until meat is tender. Blend cornstarch with 1/2 cup water.
Stir into skillet.
Cook while stirring until thickened.
In a gallon Ziploc bag, combine Lipton onion soup mix and oil. Mix thoroughly.
Add potatoes.
Zip bag and coat potatoes.
Take out of bag and put in a dish with top and bake in oven, covered, at 350\u00b0 for 1 hour.
In large bowl, blend soup mix, oil, vinegar and garlic; stri
In large skillet, stir meat until browned.
Blend in Lipton Onion Soup mix, flour and tomato paste.
Stir in water; simmer, covered, 10 minutes.
Stir in sour cream.
Serve over noodles.
Garnish with snipped parsley.
In large saucepan, combine water, tomato sauce and vegetables. Bring to a boil, then simmer, stirring occasionally, 10 minutes. Stir in Lipton noodle soup mix and chicken.
Bring to a boil, then simmer, stirring occasionally, 5 minutes or until vegetables are tender.
Roll ground beef, cracker crumbs, pepper, salt and egg into small meatballs.
Boil water. Add meatballs and cook, covered, 1/2 hour. Skim off foam.
Add tomatoes, canned soup, dry soup mix, noodles and bouillon cubes. Simmer 1/2 hour. Add potato. Simmer 1/2 hour. Salt and pepper to taste.
br>Stir in the rinsed dry soup mix, water, both chicken and vegetable
Spread pretzels out in an even layer in 9x13-inch baking pan.
Melt butter.
Add Worcestershire sauce to taste (we like it dark so I tend to be heavy on it).
Add dry soup mix.
Stir until well blended.
Drizzle over pretzels; toss to coat all pieces.
Bake for 45-60 minutes in 250\u00b0F; toss every 15 minutes to make sure pieces toast thoroughly. Pretzels should be dark brown but not burnt.
Cook and debone chicken.
Return cut-up chicken to broth.
Add bouillon cubes, 1 to 2 cans of cream of chicken soup and 2 packages of dry soup mix.
Dice onions and add.
Cook in crock-pot.
add them now.
Pour dry soup mix, black pepper and bouillon into
Mix tomato soup and coffee in a ziploc
Heat several tablespoons of oil in a skillet over medium heat. Sprinkle each steak with salt and pepper and dredge in flour. Brown lightly on each side for 3-5 minutes. Place each steak into the slow cooker.
In a separate bowl, stir together the two cans of soup and dry soup mix. Pour over steaks and cook on low 8-10 hours.
Pour diced tomatoes, chicken broth, chicken boullion cubes, water, and onion-mushroom soup mix into large pot and bring to a boil.
Add meatballs, hashbrowns, mixed vegetables, corn and celery and bring to another boil.
Add spices and reduce heat and simmer for 60-90 minutes.