In medium bowl, combine Lipton onion mushroom mix, water, Vegeburger, bread crumbs, egg, bell pepper, sage and basil. Place in loaf pan.
Add chicken broth, water and mushroom in a saucepan and bring to a broil.
Add ground pork - crumble pork into small pieces with the back of a wooden spoon as you stir then add carrots and Lipton onion mushroom soup mix stir and let simmer in medium heat for 3 to 5 minutes.
Add tofu, red banana pepper, parsley, fish sauce, garlic, ginger and ground pepper, stir and simmer for 2 to 3 minutes.
Add scallion and sesame oil.
Serve hot.
Preheat oven to 325 degrees.
Saute onion and garlic in olive oil in a frying pan until nicely browned. Remove.
In 13 x 9-inch baking or roasting pan, add onion and garlic mixture, Lipton Onion Mushroom Soup Mix blended with beer, ketchup, liquid smoke, Worcestershire, sugar and pepper.
Add brisket; turn to coat.
Loosely cover with aluminum foil and bake 3 hours or until brisket is tender.
Preheat oven to 350\u00b0.
In large skillet, brown chops; drain. In greased 2-quart oblong baking dish, arrange potatoes, then chops.
Add Lipton onion mushroom recipe soup mix thoroughly blended with water.
Bake covered 1 hour or until potatoes and chops are tender.
Wash roast.
Salt and pepper and put in a pan.
Add the 2 cans of soup.
In a bowl mix a quart of water, brown gravy and Lipton onion-mushroom soup mix; add to roast.
Cover and bake at 350\u00b0 for 2 hours or until done.
Serve gravy over cream potatoes or rice.
Preheat oven to 350\u00b0.
In large bowl, combine all ingredients. In large shallow baking pan, shape into loaf.
Bake 45 minutes or until done.
Makes about 6 servings.
Preheat oven to 350\u00b0.
Combine mayonnaise and dry soup mix; let stand for 5 to 10 minutes so onion flakes will soften.
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.
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 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.
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.
Season chicken with salt and pepper.
Add onion, bell pepper, celery and Lipton onion soup mix.
Bake at 300\u00b0 for 1 hour.
Add 1 can Campbell's mushroom soup.
Smother for 1 hour.
beef fat, garlic and 1 onion.
When cooked, remove meat
In 2-quart casserole, add mushroom and celery soups and mix. Place rinsed chicken in soup mixture.
Sprinkle onion/mushroom Recipe Secrets on top.
Add 1/2 cup water or chicken broth.
Arrange chicken in roasting pan; brown in 350\u00b0 oven, then sprinkle seasoned salt and garlic powder over chicken.
In large bowl, combine soup, water, Lipton onion soup, flour and bay leaf; pour over chicken and bake until chicken is done.
Serve on rice.
Preheat oven to 375\u00b0.
In saucepan bring water to boil; stir in onion-mushroom recipe soup mix and simmer, covered, 5 minutes. Stir in flour blended with cream and Worcestershire sauce. Bring just to the boiling point, then simmer, stirring constantly until sauce is thickened, about 5 minutes.
Stir in cheese until melted.
Preheat oven to 350\u00b0.
In medium bowl combine all ingredients. In shallow baking pan shape into loaf.
Bake 45 minutes, or until done.
Wash red potatoes (don't peel), then cut them into 1/4-inch slices.
Layer potatoes in Pyrex oblong baking dish.
Over the sliced potatoes, pour the onion/mushroom soup mix (dry).
Melt the butter and pour over the mixture.
Sprinkle lightly with rosemary.
Cover with aluminum foil and bake at 350\u00b0 for about one hour.
Combine.
Bake 1 1/2 hours in a 350\u00b0 oven.
Do not trim meat.
Place in 4 - 5 quarts crock pot.
Sprinkle with onion-mushroom soup mix and 1/2 cup Water.
Cook on low for 8 hours.
After cooking, remove steak and keep warm.
Remove juices to sauce pan, add hot Water and Corn Starch.
Cook on medium-high, stirring constantly with a whisk until gravy thickens and starts to bubble.
Serves 4.