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.
Melt butter and put in a Ziploc bag, along with the rest of the ingredients. Shake and after potatoes are evenly coated, place in shallow baking dish. Bake at 450\u00b0 for 40 minutes.
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 450\u00b0.
In shallow baking or roasting pan, thoroughly blend all ingredients, except potatoes.
Add potatoes and turn to coat thoroughly.
Bake, stirring occasionally, for 60 minutes or until potatoes are tender and golden brown.
Garnish, if desired, with chopped parsley.
Makes about 8 servings.
Also terrific with Lipton onion recipe soup mix.
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.
revent the potatoes from sticking & adds flavor).
Chop the onion into
Rinse and brush potatoes.
Cut into large chunks.
Place soup mix and potatoes and oil in large plastic bag.
Empty potato mixture onto nonstick cookie sheet.
Bake, stirring and turning occasionally to brown completely, for 40 minutes or until brown and tender, at 450\u00b0.
Serves 8.
Roll hamburger into small to medium balls.
Cut potatoes into cubes; place in large roasting pan.
Add rice and onion.
Sprinkle Lipton onion soup mix, pepper and salt over meatballs, potatoes and rice.
Add 1 cup water to cream of chicken soup; pour over meatballs, potatoes and rice.
Cover; bake at 350\u00b0 for 1 hour.
Cut potatoes in half.
Slice carrots.
Place meat, potatoes and carrots on heavy-duty foil in a shallow pan.
Top with sliced mushrooms, then sprinkle everything with Lipton soup mix.
Seal the foil tightly.
Roast for 1 to 2 hours at 375\u00b0.
Wash potatoes and cut into 1 inch pieces, leaving the skin on.
Add the potatoes, soup mixes, and olive oil to a large bowl and toss to coat.
Spray a large baking sheet with cooking spray and arrange potatoes in a single layer.
Use two pans if you need to keep from crowding.
Top potatoes with any oil/soup mix left in the bowl. Season with black pepper and garlic to taste.
Bake at 425 for 35 to 45 minutes or until golden and crispy, flipping once halfway through cooking.
Serve with sour cream and chives.
vinegar and garlic; stri in potatoes.
Grease 30x18-inch heavy
In medium saucepan, bring 2 cups water to boil.
Stir in Lipton onion recipe soup mix; simmer covered 10 minutes.
Stir in flour blended with remaining water.
Bring to a boil, then simmer, stirring constantly, until gravy is thickened, about 5 minutes.
Wash and peel potatoes into quarters, put into a plastic bag which has Lipton onion soup mix.
Shake and spread onto greased cookie sheet.
Bake 1 hour until brown and tender.
Preheat oven to 450\u00b0. In 13 X 9-inch baking pan combine all ingredients until evenly coated. Bake uncovered, stirring occasionally for 40 minutes or until potatoes are tender and golden brown. Makes 4 servings.
Preheat oven to 450\u00b0.
In a large bag or bowl add all ingredients.
Shake or stir until evenly coated.
Empty potatoes in shallow baking dish, stirring occasionally until golden brown for 40 minutes.
Chop potatoes into small pieces.
Mix melted butter with one envelope onion soup mix.
Toss over potatoes.
Bake at 350\u00b0 for 40 minutes or microwave for 20 minutes.
Preheat oven to 350 degrees.
Scrub potatoes, do not peel.
Cut into bite-sized cubes.
Rinse in cold water and place in gallon size zip-lock bag.
Add olive oil, soup mix, and cheese.
Close bag and seal.
Mix well until potatoes are evenly coated.
Remove from bag and place in roasting pan and spread out evenly.
Bake 1 hour or until potatoes are tender.
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.
Cut potatoes into 1 to 2-inch squares.
Mix onion soup mix and oil in a plastic bag and add potatoes. Shake until coated.
Place in cake pan. Bake at 450\u00b0, stirring occasionally, for 40 minutes.