Type what you have

Ingredients

• ✓ seasoned salt
• russet potato
• onion
• olive oil
• garlic salt

Instructions

1. 1 Cut potatoes into 3/4-inch cubes. Cut onion into 2 or 3 slices, then cut rings in half and separate the layers.
2. 2 Heat oil in a 10-inch nonstick skillet over medium-high heat. Add cubed potatoes to the hot skillet and season with garlic salt and seasoned salt. Spread them out evenly over the bottom and allow to cook for 5 to 8 minutes without turning. Turn, and continue cooking, turning every 5 to 8 minutes, until evenly browned.
3. 3 When potatoes have reached the desired color, add onion. Cook, stirring every couple of minutes, until onion is slightly cooked, 5 to 8 minutes longer.
4. 4 Carefully remove potatoes and onions from the oil and place on a paper towel-lined plate. Allow to cool for 2 to 5 minutes before serving.

By Suzannah Cornue

Ingredients

• ✓ seasoned salt
• hatch chile pepper
• vegetable oil
• russet potato
• onion
• black pepper

Instructions

1. 1 Place Hatch chiles directly on the grates of a gas stove over medium heat. Cook, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and slice chiles.
2. 2 Slice potato using a mandoline.
3. 3 Heat oil in a large skillet over medium-high heat until shimmering. Add potato slices and fry undisturbed until starting to brown and soften, 8 to 12 minutes. Add onion slices and chiles. Season with seasoned salt and black pepper. Stir to combine. Cook until onions are translucent and potatoes are fully softened and browned on the second side, 5 to 8 minutes.

By Yoly

Ingredients

• ✓ seasoned salt
• water
• quinoa
• olive oil
• egg
• salt
• black pepper
• black pepper
• avocado
• feta cheese

Instructions

1. 1 Stir water and quinoa together in a rice cooker; cook until quinoa is tender, about 15 minutes.
2. 2 Heat olive oil in a skillet over medium heat and cook eggs to desired doneness; season with seasoned salt and pepper.
3. 3 Combine quinoa and eggs in a bowl; top with avocado and feta cheese.

By Alisha

Ingredients

• ✓ seasoned salt
• butter
• egg
• spreadable cheese
• smoked sausage
• worcestershire sauce
• soy sauce
• brown sugar
• bread crumb

Instructions

1. 1 Melt 1 tablespoon butter in a skillet over medium heat. Whisk eggs and cheese together in a small bowl. Pour into the skillet; cook and stir until scrambled and set, 5 to 8 minutes. Remove from heat.
2. 2 Melt remaining 2 tablespoons butter in a separate pan. Add sausage, Worcestershire sauce, soy sauce, brown sugar, and seasoned salt. Cook and stir until sugar is dissolved and sausage is browned, 5 to 8 minutes.
3. 3 Divide scrambled eggs between 2 bowls. Place sausage mixture over the eggs. Drizzle pan drippings on top. Sprinkle bread crumbs over the bowls to create a crust.

By adamdhunt

Ingredients

• ✓ seasoned salt
• butter
• egg
• cheddar cheese
• hot pepper sauce
• mustard powder
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Pour melted butter into a glass 9x13-inch baking dish. Tilt the dish to coat the bottom with butter.
2. 2 Beat eggs, Cheddar, seasoned salt, hot sauce, and mustard powder together with a whisk in a large bowl. Stream milk into egg mixture while whisking; pour into the baking dish.
3. 3 Bake in the preheated oven for 15 minutes. Stir, then continue to bake until eggs are set in the middle, 15 to 20 more minutes. Serve immediately.

By amynora

Ingredients

• ✓ seasoned salt
• egg
• milk
• salt
• black pepper
• olive oil
• jalapeno pepper
• ham
• cheddar cheese

Instructions

1. 1 Whisk eggs, milk, seasoned salt, salt, and black pepper together in a bowl.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Add jalapeño and sauté until slightly softened, 2 to 3 minutes. Add ham and cook until heated through, about 1 minute.
3. 3 Pour egg mixture into the skillet. Cook and stir until eggs are set but not dry, 3 to 5 minutes. Sprinkle 1/2 of the Cheddar over eggs; cook and stir until cheese is melted. Transfer eggs to a plate and sprinkle remaining Cheddar over the top.

By Dinner Date

Ingredients

• ✓ seasoned salt
• bacon
• milk
• egg
• black pepper
• cheddar cheese
• onion
• green bell pepper
• red potato
• mushroom

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease. Crumble bacon into pieces.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with reserved bacon grease.
3. 3 Place milk, eggs, seasoned salt, and black pepper in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and pale, about 5 minutes. Add bacon pieces, Cheddar cheese, onion, and green bell pepper; beat until combined, about 1 1/2 minutes more.
4. 4 Layer potato slices in the bottom of the casserole dish; pour egg mixture over potatoes and arrange sliced mushrooms on top. Cover casserole with aluminum foil.
5. 5 Bake in the preheated oven, about 35 minutes. Remove aluminum foil and bake until eggs are set, about 30 minutes more.

By Naomi

Ingredients

• ✓ seasoned salt
• egg
• butter
• onion
• swiss cheese
• cream of chicken soup
• milk
• yellow mustard
• dill weed
• black pepper
• caraway rye bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place eggs in a large saucepan in a single layer, cover with water by 1 inch, and cover the saucepan. Bring to a boil over high heat, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut into ¼-inch thick slices.
3. 3 Melt 1 tablespoon butter in a large skillet over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Spread onion in a 9x13-inch baking dish; arrange eggs over top. Sprinkle with cheese.
4. 4 Whisk condensed soup and milk together in a bowl until smooth; whisk in mustard, seasoned salt, dill, and black pepper. Pour mixture over eggs.
5. 5 Spread remaining 2 tablespoons butter onto bread slices; slice into quarters. Place buttered bread quarters on top casserole, butter-sides up, overlapping if necessary.
6. 6 Bake in the preheated oven until bread is beginning to brown and casserole is hot, 30 to 35 minutes.

By jbroadway

Ingredients

• ✓ seasoned salt
• butter
• olive oil
• hash brown potato
• chicken breast
• onion
• green bell pepper
• chicken broth
• montreal steak seasoning
• garlic powder
• broccolini
• cheddar cheese

Instructions

1. 1 Melt butter and olive oil together in a large frying pan over medium heat. Cook and stir potatoes, chicken, onion, green bell pepper, chicken broth, steak seasoning, garlic powder, and seasoned salt in the hot butter-oil mixture until chicken is no longer pink in the center and liquid is evaporated, 15 to 20 minutes. Add more olive oil if mixture becomes dry.
2. 2 Stir broccolini and Cheddar cheese into chicken hash; cook until broccolini is tender and Cheddar cheese is melted, 2 to 3 more minutes.

By jkohnen

Ingredients

• ✓ seasoned salt
• cooking spray
• bacon
• cheddar cheese
• flour
• egg
• milk
• kosher salt
• black pepper
• mustard
• onion powder
• garlic powder
• paprika

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
3. 3 Place Cheddar cheese into the bottom of the prepared dish and sprinkle with flour. Toss together with your fingers to distribute evenly. Sprinkle bacon evenly over the cheese.
4. 4 Beat eggs, milk, salt, pepper, seasoned salt, dry mustard, onion powder, garlic powder, and paprika in a bowl. Pour over the bacon and cheese.
5. 5 Bake, uncovered, in the preheated oven until the center is set and the top has browned, about 45 minutes. Let stand for 5 minutes before cutting and serving.

By Arnold

Ingredients

• ✓ seasoned salt
• potato
• ground beef
• onion
• red bell pepper
• garlic
• salsa
• chili powder
• cumin
• black pepper
• olive oil
• egg
• tostada shell
• cilantro

Instructions

1. 1 Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef, onion, red bell pepper, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add potato, salsa, chili powder, cumin, seasoned salt, and pepper to ground beef mixture; cook and stir over low heat until heated through, 3 to 5 minutes.
3. 3 Heat olive oil in a skillet over medium heat; crack eggs into the hot oil. Cook until lightly browned, about 3 minutes per side.
4. 4 Place tostada shells on a serving plate; top each with beef-potato mixture. Layer 1 egg onto each tostada; sprinkle with cilantro.

By LEMarr

Ingredients

• ✓ seasoned salt
• black olive
• cheddar cheese
• monterey jack cheese
• pepper jack cheese
• black pepper
• salt
• hash brown potato
• basil
• parsley
• white pepper
• hot pepper sauce
• liquid smoke
• egg
• green chile pepper
• garlic
• sweet onion
• bacon drippings
• pork sausage
• bacon

Instructions

1. 1 Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Place sausage into bacon grease, and cook until crumbly and brown, about 10 minutes. Place sausage on the plate with bacon, and pour off all but 1/4 cup of the bacon drippings.
2. 2 Reduce heat to medium, and stir in onion, garlic, and one can of green chiles. Cook and stir until onion has softened and turned translucent, about 10 minutes. Meanwhile, beat eggs in a large mixing bowl with the liquid smoke, hot pepper sauce, seasoned salt, white pepper, parsley, and basil until smooth. Crumble bacon, and stir bacon and sausage into the eggs with the remaining can of green chiles, hash browns, and cooked onions. Season to taste with salt and black pepper, and stir until evenly mixed.
3. 3 Prepare a 9x13-inch baking dish with cooking spray. Scoop the hash brown mixture into the prepared dish, and smooth the top. Cover with aluminum foil, and refrigerate overnight.
4. 4 Preheat an oven to 400 degrees F (200 degrees C).
5. 5 Bake the covered dish in the preheated oven for 1 hour.
6. 6 Remove casserole from the oven, uncover, and sprinkle evenly with pepper Jack and Monterey Jack cheeses. Sprinkle the Cheddar cheese in the shape of a cross, and outline with the black olives. Return to the oven, and bake until the cheese is hot and bubbly, 20 to 30 minutes more.

By lisa diven

Ingredients

• ✓ seasoned salt
• linguine
• butter
• garlic
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 10 to 11 minutes.
3. 3 Drain and transfer to a large bowl.
4. 4 Mix melted butter, garlic, and parsley together in a small bowl.
5. 5 Drizzle butter mixture over linguine. Add seasoned salt and toss to coat.

By Andrea Fahlor

Ingredients

• ✓ seasoned salt
• bread crumb
• parmesan cheese
• garlic powder
• olive oil
• t-bone steak

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a broiler pan.
2. 2 Stir bread crumbs, Parmesan cheese, seasoned salt, and garlic powder together in a shallow dish, such as a pie plate. Pour olive oil into a separate shallow dish. Dip T-bone steaks in olive oil on both sides; allow excess to drip off. Press steaks into bread crumb mixture, and place onto the prepared broiler pan.
3. 3 Bake on the middle rack in the preheated oven until steaks have cooked to your desired degree of doneness, about 15 minutes for medium. An instant-read thermometer inserted into center for medium should read 140 degrees F (60 degrees C).

By BOBBYR1

Ingredients

• ✓ seasoned salt
• ground beef
• butter
• red wine
• celery
• mushroom
• onion
• green bell pepper
• tomato
• tomato sauce
• tomato paste
• garlic
• sugar
• oregano
• italian seasoning
• parsley

Instructions

1. 1 Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. 2 Melt butter in a large skillet over medium heat. Cook and stir celery, mushrooms, onion, and bell pepper in hot butter until soft, 5 to 7 minutes.; add to the ground beef.
3. 3 Stir whole tomatoes, tomato sauce, tomato paste, garlic, sugar, oregano, seasoned salt, Italian seasoning, and parsley into the beef and vegetable mixture; bring to a boil, reduce heat to low, and simmer, stirring frequently, until the sauce is thick and well-seasoned, 2 to 3 hours.

By Jared Gummig

Ingredients

• ✓ seasoned salt
• spaghetti
• ground beef
• onion
• meatless spaghetti sauce
• egg
• parmesan cheese
• butter
• cottage cheese
• mozzarella cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender but firm to the bite, about 12 minutes. Drain.
3. 3 Meanwhile, heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until meat is browned and onion is soft and translucent, about 5 to 7 minutes.
4. 4 Drain excess oil from the pan; stir in spaghetti sauce and seasoned salt.
5. 5 Whisk eggs, Parmesan, and butter in a large bowl. Add spaghetti and toss to coat.
6. 6 Place 1/2 of the spaghetti mixture in the prepared baking dish. Top with 1/2 of the cottage cheese, 2 cups mozzarella, and 1/2 of the meat sauce. Repeat layers. Cover with aluminum foil.
7. 7 Bake in the preheated oven for 40 minutes. Remove the foil and sprinkle with remaining 1 cup mozzarella.
8. 8 Continue to bake until cheese is melted and lightly browned, 20 to 25 minutes.
9. 9 Serve and enjoy!

By CALLIKO

Ingredients

• ✓ seasoned salt
• penne pasta
• bacon
• olive oil
• chicken breast
• cayenne pepper
• onion
• garlic
• sun-dried tomato
• oil
• mozzarella-style vegan cheese
• coconut milk
• chicken broth
• vegan sour cream
• spinach

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle. Drain pasta.
3. 3 While the bacon is cooking, heat olive oil in another skillet over medium heat. Add chicken, seasoned salt, and cayenne pepper, then stir in onion and garlic. Cook and stir for 5 minutes. Add sun-dried tomatoes; cook and stir until chicken is no longer pink in the center, 3 to 5 minutes.
4. 4 Add vegan cheese, coconut milk, chicken broth, and vegan sour cream. Mix well, cover, and cook until sauce begins to thicken, 3 to 5 minutes. Add spinach and bacon and cook, stirring continually, until sauce reaches desired consistency.
5. 5 Serve over penne.

By Beth Herbert

Ingredients

• ✓ seasoned salt
• onion
• celery
• mushroom
• garlic
• chicken broth
• tomato paste
• oregano
• black pepper
• white sugar
• celery salt
• basil
• onion powder
• vegetable oil
• all-purpose flour

Instructions

1. 1 Combine about 1/4 each onions, celery, mushrooms, and garlic with 1/4 cup chicken broth in the bowl of a food processor; pulse until smooth, adding more chicken broth as necessary. Transfer puréed vegetable mixture to a large pot. Repeat with remaining onions, celery, mushrooms, and garlic.
2. 2 Stir remaining chicken broth into vegetable purée in the pot; bring to a boil, reduce heat to low, and simmer until flavors blend, about 45 minutes.
3. 3 Stir tomato paste, oregano, black pepper, sugar, celery salt, basil, onion powder, and seasoned salt into vegetable purée-broth mixture; bring to a boil, reduce heat to low, and simmer until flavors blend, about 45 minutes more.
4. 4 Whisk oil and flour into sauce until smooth.

By LifeMadeDelicious

Ingredients

• ✓ seasoned salt
• rotini pasta
• red onion
• red pepper
• mozzarella cheese
• artichoke heart
• salami
• stuffed green olive
• black olive
• pepperoncini pepper
• italian seasoning
• garlic powder
• black pepper
• salad dressing
• mayonnaise
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and run under cold water to cool.
2. 2 Mix rotini, red onion, roasted red peppers, mozzarella cheese, artichoke hearts, salami, green olives, black olives, pepperoncini peppers, Italian seasoning, garlic powder, seasoned salt, and black pepper in a large bowl.
3. 3 Whisk Italian-style dressing and mayonnaise together in a small bowl; pour over rotini mixture and toss to coat. Add Parmesan cheese and mix well. Refrigerate salad at least 2 hours before serving.

By Beverly Burton

Ingredients

• ✓ seasoned salt
• chicken breast
• chicken broth

Instructions

1. 1 Place chicken breasts in the bottom of a slow cooker. Pour in chicken broth and seasoned salt. Cover and cook on High until no longer pink in the center and the juices run clear, 3 to 4 hours, or on Low for 6 to 8 hours. An instant-read thermometer inserted into the center of the chicken breasts should read at least 165 degrees F (74 degrees C).
2. 2 Remove chicken and shred with 2 forks.

By Mindy Vogl

Ingredients

• ✓ seasoned salt
• butter
• button mushroom

Instructions

1. 1 In a skillet, over medium heat, melt the butter. Add mushrooms, and sprinkle with seasoned salt. Cook, stirring occasionally, until mushrooms soften and become darker in color, about 10 minutes.

By Carrie Magill

Ingredients

• ✓ seasoned salt
• turnip
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place turnips into a bowl and generously drizzle with olive oil. Sprinkle with seasoned salt and toss to turn. Spread out onto the prepared baking sheet.
3. 3 Roast in the preheated oven for 10 minutes. Turn and cook until cooked through, 5 to 10 minutes.

By Hannah Schorzman

Ingredients

• ✓ seasoned salt
• cooking spray
• sweet potato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with cooking spray.
2. 2 Make a lengthwise cut partway through the middle of each sweet potato.
3. 3 Cut potatoes into coins using the slicer attachment on a spiralizer. Arrange coins on the baking sheets. Spray with cooking spray. Season both sides with seasoned salt.
4. 4 Bake in the preheated oven until edges start to curl, 20 to 25 minutes. Season with more salt. Let cool until crisp, about 10 minutes.

By Carol Castellucci Miller

Ingredients

• ✓ seasoned salt
• okra
• olive oil

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Wash and dry okra, trim stems and tips, and slice in half, lengthwise. Place in a bowl and toss with olive oil and seasoned salt.
3. 3 Put okra slices, cut-sides down, in the basket of an air fryer, in batches if necessary, and cook until crispy, 12 to 15 minutes.

By Bibi

Ingredients

• ✓ seasoned salt
• canola oil
• rosemary
• potato

Instructions

1. 1 Pour canola oil evenly onto the bottom of a room-temperature, 10-inch cast iron skillet. Sprinkle rosemary and seasoned salt evenly over oil. Place potatoes, cut-side down, in 1 layer at the bottom of the skillet. Press down on potatoes so cut-side is coated in canola oil.
2. 2 Place the cold skillet into a cold oven. Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Bake until potatoes are easily pierced with a fork, about 45 minutes.

By ANTILOPE

Ingredients

• ✓ seasoned salt
• cauliflower
• cream cheese
• garlic

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook cauliflower in boiling water until tender, about 6 minutes; drain. Pat cauliflower dry with paper towel to remove as much moisture as possible.
2. 2 Blend cauliflower, cream cheese, garlic, and seasoned salt in a food processor until mostly smooth.

By catiebrooke

Ingredients

• ✓ seasoned salt
• brussels sprout
• olive oil
• garlic powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Trim ends off Brussels sprouts. Quarter large ones and halve smaller ones. Place in a large bowl; drizzle with olive oil and mix well. Pour onto a rimmed baking sheet. Sprinkle with garlic powder and seasoned salt.
3. 3 Bake in the preheated oven until tender, 30 to 45 minutes.

By FrackFamily5 CACT

Ingredients

• ✓ seasoned salt
• oil
• water
• cornmeal

Instructions

1. 1 Heat oil in a cast iron skillet over medium heat. Bring water to a boil in a saucepan.
2. 2 Place cornmeal in a bowl. Slowly pour boiling water into the cornmeal; stir until smooth. Mix seasoned salt into the batter.
3. 3 Drop batter with a spoon into the hot oil. Fry until edges are brown, about 5 minutes; flip over bread. Flatten with spatula; fry until bread is cooked through and edges are brown, about 5 minutes. Drain on a paper towel.

By QueenE

Ingredients

• ✓ seasoned salt
• all-purpose flour
• black pepper
• pork loin chop
• canola oil

Instructions

1. 1 Mix flour, seasoned salt, and pepper thoroughly in a wide bowl.
2. 2 Dredge each side of the pork chops in the flour mixture. Set aside on a plate.
3. 3 Pour oil into a frying pan over medium-high heat. Drop a pinch of flour in the oil; it will sizzle if the oil is ready. Add 2 pork chops and cook until golden brown on the outside and no longer pink in the center, 3 to 4 minutes per side. Repeat with the remaining chops.

By JulieLynn

Ingredients

• ✓ seasoned salt
• chicken
• grapefruit
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place chicken into a roasting pan, and squeeze the juice from the grapefruit halves all over and inside the chicken. Drizzle chicken with olive oil, and sprinkle with seasoned salt. Cover with aluminum foil.
3. 3 Bake in the preheated oven, covered, for 45 minutes; remove foil, and bake until meat is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By Carmen Schmitz-Ziebell