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Ingredients

• ✓ seasoning salt
• pork chop
• black pepper
• garlic powder
• lime
• tomatillo
• tomato
• jalapeno pepper
• red chile pepper
• garlic
• salt

Instructions

1. 1 Slice pork chops into strips, and season with pepper, garlic powder and seasoning salt. Squeeze lime juice over pieces.
2. 2 Heat a skillet over medium heat. Add fat, and cook, stirring until pan is coated. Remove fat, and put the seasoned meat in the pan. Fry until browned, about 5 minutes.
3. 3 At the same time, make the green sauce. Combine the tomatillos, tomato, jalapenos, and dried chilies in a saucepan. Bring to a boil, and cook until soft. Drain excess liquid, and transfer to a blender or food processor along with the garlic and salt. Blend until smooth.
4. 4 Pour sauce over the meat in the pan, and simmer for 15 minutes to blend all of the flavors. Taste, and adjust salt and pepper if necessary.

By trooworld

Ingredients

• ✓ seasoning salt
• olive oil
• chicken breast
• chicken broth
• corn
• black bean
• tomato
• green chili
• rice
• chili powder
• garlic powder
• mexican cheese blend
• cilantro

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Add chicken and saute until edges are lightly browned, 3 to 4 minutes. Cancel Saute mode and transfer chicken to a plate.
2. 2 Pour chicken broth into the pot; scrape the bottom of the pot to loosen any browned bits with a spoon. Add corn, black beans, diced tomatoes with green chilies and their juices, rice, seasoning salt, chili powder, and garlic powder. Place chicken pieces on top of rice mixture.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 1 more minute. Unlock and remove the lid.
5. 5 Open the lid and stir chicken and rice. Serve in bowls topped with shredded Mexican cheese and chopped cilantro.

By fabeveryday

Ingredients

• ✓ seasoning salt
• parsnip
• all-purpose flour
• butter

Instructions

1. 1 In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain.
2. 2 In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
3. 3 Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.

By Michele O'Sullivan

Ingredients

• ✓ seasoning salt
• spinach
• cream cheese
• bread crumb

Instructions

1. 1 Thaw spinach and squeeze out water. Soften cream cheese.
2. 2 In a mixing bowl, combine spinach, cream cheese and seasoning salt. Mix well and spoon into 2 quart casserole dish.
3. 3 Sprinkle with bread crumbs and bake at 350 degrees F (175 degree C) for 20 minutes.

By Barbara

Ingredients

• ✓ seasoning salt
• pork butt steak
• sage
• cinnamon
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place steaks onto the grill rack of an oven roasting pan. In a small bowl, stir together the seasoning salt, sage and cinnamon. Sprinkle half of the mixture over the tops of the steaks.
3. 3 Roast for 20 minutes in the preheated oven, then sprinkle the top with half of the brown sugar. Roast for 10 more minutes. Turn the steaks over and season the other side with the remaining cinnamon mixture. Roast for 20 minutes, then top with the last of the brown sugar. Once the sugar is bubbling, turn over once more and cook until the other side is bubbling. Remove from oven and serve.

By Sheila Robertson

Ingredients

• ✓ seasoning salt
• lamb loin chop
• parsley
• parsley
• rosemary
• chive

Instructions

1. 1 Trim any excess fat down to 1/8-inch around each lamb chop and sprinkle both sides with seasoning salt. Let sit for about 30 minutes to come to room temperature.
2. 2 Preheat an outdoor grill to 400 degrees F (200 degrees C). Lightly oil the grate once the grill is hot.
3. 3 Place lamb chops on the hot grate and grill for 2 to 3 minutes. Rotate chops, to achieve crisscross grill marks, and continue grilling, 2 to 3 more minutes. Flip the chops and grill for 2 to 3 minutes. Rotate chops and continue grilling an additional 2 minutes, or until they have reached desired doneness. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).
4. 4 Remove chops from grill and sprinkle with fresh herbs. Allow to rest under foil, about 10 minutes.

By Bibi

Ingredients

• ✓ seasoning salt
• beef sirloin steak
• worcestershire sauce
• black pepper
• carambola

Instructions

1. 1 Place the beef sirloin steak in a medium dish and cover with Worcestershire sauce. Sprinkle with ground black pepper and seasoning salt, adjusting the amounts to taste. Place star fruit slices around the steak. Cover and marinate in the refrigerator approximately 4 hours, turning steak once.
2. 2 Preheat an outdoor grill for high heat and lightly oil grate.
3. 3 Cook steak 3 to 5 minutes per side on the prepared grill, or to desired doneness.

By Matthew

Ingredients

• ✓ seasoning salt
• kosher salt
• prime rib roast
• black pepper

Instructions

1. 1 Preheat oven to 210 degrees F (100 degrees C).
2. 2 Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt.
3. 3 Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).
4. 4 Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)

By MARBALET

Ingredients

• ✓ seasoning salt
• venison tenderloin
• italian dressing
• bacon
• cream cheese
• jalapeno pepper

Instructions

1. 1 Cut venison tenderloin into 12 strips lengthwise. Toss with Italian dressing; marinate for 1 hour in the refrigerator.
2. 2 Preheat a grill for medium heat and lightly oil the grate.
3. 3 Lay a strip of venison on top of a strip of bacon. Place 1 teaspoon of cream cheese at one end, and top with a slice of jalapeño. Roll up and secure with a skewer. Repeat with remaining ingredients. Season wraps with desired amount of seasoning salt.
4. 4 Cook wraps on preheated grill for 10 minutes; turn wraps over and continue to cook until bacon is crisp.

By LESAXTON

Ingredients

• ✓ seasoning salt
• brussels sprout
• salt
• butter
• parmesan cheese
• bread crumb
• garlic powder
• black pepper

Instructions

1. 1 Wash and trim Brussels sprouts. Cut an "X" about 1/8 inch deep in the stem of the sprouts (this helps cook the sprouts more evenly and quickly).
2. 2 In a medium-size pot, cover Brussels sprouts with water; add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.
3. 3 Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.
4. 4 Combine Parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt, and remaining butter and mix well; sprinkle mixture over sprouts.
5. 5 Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.

By William Uncle Bill Anatooskin

Ingredients

• ✓ seasoning salt
• butter
• chicken breast
• garlic powder
• onion powder

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large skillet over medium heat. Add chicken and sprinkle with garlic powder, seasoning salt, and onion powder.
3. 3 Sauté until chicken is cooked through and juices run clear, about 7 to 10 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Serve hot and enjoy!

By Julia Green

Ingredients

• ✓ seasoning salt
• elbow macaroni
• evaporated milk
• egg
• sour cream
• black pepper
• cheddar cheese
• parmesan cheese
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain and rinse with cold water.
3. 3 Mix milk, eggs, sour cream, seasoning salt, and pepper in a bowl.
4. 4 Layer macaroni, Cheddar cheese, and milk mixture into the prepared casserole dish until full. Sprinkle Parmesan cheese and pour melted butter on top.
5. 5 Bake in the preheated oven until golden and bubbly, about 20 to 30 minutes.

By TWINBABY2Q

Ingredients

• ✓ seasoning salt
• chicken breast
• olive oil
• sour cream
• cream of chicken soup
• onion soup mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Sprinkle the chicken breasts with seasoning salt to taste. In a large skillet, brown the chicken in olive oil, on both sides, until they are golden brown.
3. 3 Then place the chicken in a 9x13 inch baking dish. In a medium size bowl, combine the sour cream, chicken soup and dry onion soup mix. Pour the mixture over the chicken and bake in the preheated oven for 25 to 30 minutes. Let cool and serve.

By LIZELWART

Ingredients

• ✓ seasoning salt
• onion
• corn cob
• snow pea
• butter
• ice

Instructions

1. 1 Lightly oil grill and preheat to high.
2. 2 Place onion slices on a large sheet of aluminum foil; bring up edges of foil a bit to form a foil 'package'. Add corn and snow peas to onions. Place butter or margarine on top, spread out. Season with seasoned salt to taste, then lay ice cubes on top of the whole thing. Seal well in a foil 'packet'.
3. 3 Place foil packet on top shelf of preheated grill while cooking your favorite meats; grill until corn is firm but tender. Open foil packet and serve!

By Joyce Slater

Ingredients

• ✓ seasoning salt
• vegetable oil
• chicken breast
• onion powder
• garlic
• soy sauce
• onion
• cornstarch
• water
• green bell pepper
• tomato

Instructions

1. 1 Heat oil in a large skillet over medium heat. Season chicken with salt and onion powder and place in skillet. Cook for 5 to 7 minutes.
2. 2 Add garlic, 4 tablespoons soy sauce, and half of sliced onion. Cook until chicken is no longer pink and the juices run clear.
3. 3 Dissolve cornstarch in water in a small bowl, and blend into chicken mixture. Stir in remaining 4 tablespoons soy sauce, bell pepper, tomatoes, and remaining onion. Simmer until gravy has reached desired consistency.

By TIARA BRYANT-STOWE

Ingredients

• ✓ seasoning salt
• vegetable oil
• pork loin chop
• black pepper
• onion
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
3. 3 In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
4. 4 Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown.
5. 5 Remove chops from pan, and serve with onions on top.

By Pamela Newland

Ingredients

• ✓ seasoning salt
• bread crumb
• panko bread crumb
• parmesan cheese
• black pepper
• garlic powder
• ranch dressing
• buttermilk ranch dressing
• chicken breast
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine Italian bread crumbs, panko bread crumbs, Parmesan cheese, seasoning salt, pepper, and garlic powder in a bowl.
3. 3 Combine spicy ranch dressing and buttermilk ranch dressing in a separate bowl. Dip chicken into dressing until both sides are coated, then coat in bread crumb mixture. Place chicken in a single layer on the prepared baking sheet, leaving space between pieces. Lightly drizzle chicken with melted butter.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Misa Yarmie

Ingredients

• ✓ seasoning salt
• chicken breast
• olive oil
• cajun seasoning
• rosemary
• onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a 9x13-inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.

By Judith Armstrong

Ingredients

• ✓ seasoning salt
• vegetable oil
• all-purpose flour
• salt
• pepper
• pork chop

Instructions

1. 1 Heat oil in a large skillet over medium-high heat.
2. 2 Combine flour, seasoning salt, salt, and pepper in a paper or plastic bag.
3. 3 Place pork chops in the bag and shake to coat. Shake off any excess flour.
4. 4 Fry chops in hot oil until golden on the outside and juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Drain on a wire rack or paper towels before serving.
5. 5 Serve hot and enjoy!

By CHS_GRAD_2010

Ingredients

• ✓ seasoning salt
• baking potato
• carrot
• onion
• butter
• sour cream

Instructions

1. 1 Peel and cut up the potatoes and carrots into bite-size chunks. Chop up onion.
2. 2 Combine all veggies in tin foil or foil baking bag. Season with desired amount of seasoning salt and top with butter. Seal foil well (you may need more than one bag, so the vegetables are done evenly).
3. 3 Grill until potatoes and carrots are soft, about 40 minutes (flip bags at least 3-4 times during grilling). Remove from grill and place the veggies in a large bowl and add the sour cream, mixing well.

By Greg and Kristine

Ingredients

• ✓ seasoning salt
• ✓ seasoning salt
• paprika
• garlic powder
• chicken thigh
• olive oil
• onion
• garlic
• long-grain white rice
• chicken stock
• tomato
• basil
• paprika
• garlic powder
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine paprika, seasoning salt, and garlic powder for seasoning blend in a small bowl; rub into both sides of chicken thighs.
3. 3 Heat olive oil in a Dutch oven over medium-high heat. Add chicken thighs to the hot oil and cook until browned, about 4 minutes per side. Transfer chicken to a plate.
4. 4 Add onion and garlic to the Dutch oven and stir into the drippings. Cook, stirring occasionally, for 2 minutes. Add rice and stir until well coated in oil.
5. 5 Turn off the heat and pour in chicken stock. Stir, scraping the bottom of the pot with a spoon to loosen any browned bits. Stir in crushed tomatoes, basil, paprika, seasoning salt, garlic powder, and pepper. Place chicken on top and cover with a lid.
6. 6 Bake in the preheated oven for 30 minutes. Uncover and use tongs to remove chicken to a plate. Stir rice from the bottom to the top, then place chicken back on top of rice. Cook, uncovered, until all liquid is absorbed and rice is tender, 15 to 18 more minutes.

By fabeveryday

Ingredients

• ✓ seasoning salt
• potato
• vegetable broth
• all-purpose flour
• black pepper
• mustard
• nutmeg
• soy milk
• soy cheese
• bread crumb
• paprika

Instructions

1. 1 Preheat 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 place in a 9 x 13 inch baking dish.
3. 3 Meanwhile, in a small saucepan over high heat, boil 2 tablespoons of broth. Reduce heat to low. Stir in flour, seasoning salt, pepper, mustard and nutmeg. Gradually add soy milk, stirring constantly until thickened. Stir in half of the soy cheese. Stir constantly until cheese is melted. Pour over potatoes.
4. 4 In a small bowl combine the remaining broth and the bread crumbs. Spoon evenly over potatoes. Top with remaining soy cheese. Sprinkle with paprika.
5. 5 Bake in preheated oven for 20 minutes.

By Krista B

Ingredients

• ✓ seasoning salt
• olive oil
• garlic salt
• parsley
• chive
• black pepper
• old bay seasoning
• chicken breast
• green bell pepper
• tomato
• red onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix the olive oil, garlic salt, parsley, chives, pepper, Old Bay Seasoning, and seasoning salt. Rub the chicken breasts with 1/2 the mixture, and place the breasts in a medium baking dish.
3. 3 Toss the green bell peppers, tomatoes, and red onion with the remaining olive oil mixture. Arrange over the chicken.
4. 4 Bake 1 hour in the preheated oven, stirring the vegetables once, until the vegetables are tender, the chicken is no longer pink, and its juices run clear.

By LISALOEB7

Ingredients

• ✓ seasoning salt
• garlic
• black pepper
• cayenne pepper
• pork butt
• onion
• barbecue sauce

Instructions

1. 1 Rub garlic, seasoning salt, black pepper, and cayenne pepper onto roast.
2. 2 Place roast in a large Dutch oven; fill halfway with water. Add onion; bring to a rolling boil over high heat. Reduce heat; simmer until meat falls off the bone, 3 to 4 hours (depending on the size of the roast).
3. 3 Place hot roast in a serving bowl. Pour in barbecue sauce; stir until well combined. Serve on buns.

By FAYE2696 - Faye Hughes

Ingredients

• ✓ seasoning salt
• butter
• all-purpose flour
• milk
• half-and-half
• corn
• green onion
• crab meat
• white pepper
• soy sauce
• parsley

Instructions

1. 1 In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.
2. 2 Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
3. 3 Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.

By William Uncle Bill Anatooskin

Ingredients

• ✓ seasoning salt
• pork loin roast
• apple juice
• apple butter
• brown sugar
• water
• cinnamon
• clove

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
3. 3 Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.
4. 4 Cover, and return to the oven for 2 hours, or until fork-tender.

By UMich97

Ingredients

• ✓ seasoning salt
• ground beef
• onion
• green bell pepper
• tomato sauce
• tomato paste
• chili bean
• chili powder
• hot pepper sauce
• cayenne pepper
• garlic powder

Instructions

1. 1 Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain excess fat, and crumble. Stir in onion, green pepper, tomato sauce, tomato paste, and chili beans. Season with chili powder, hot sauce, seasoning salt, cayenne pepper, and garlic powder.
2. 2 Cook over low heat, stirring occasionally, until desired consistency (at least 1 hour for best flavor).

By Andrew Chinn

Ingredients

• ✓ seasoning salt
• pork chop
• garlic powder
• all-purpose flour
• egg
• bread crumb
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season pork chops with garlic powder and seasoning salt. Dredge chops in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chops, unstacked, onto a plate.
3. 3 Heat oil in a skillet over medium heat; add pork chops and cook until well browned, about 5 minutes per side. Transfer pork chops into a 9x13-inch baking dish and cover with aluminum foil.
4. 4 Bake in the preheated oven until pork chops are cooked through, 60 to 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Weez

Ingredients

• ✓ seasoning salt
• veal cutlet
• all-purpose flour
• butter
• olive oil
• mushroom
• marsala wine

Instructions

1. 1 Place veal between 2 sheets of heavy plastic on a solid, level surface. Firmly pound veal with the smooth side of a meat mallet to a 1/4-inch thickness.
2. 2 Combine flour and seasoning salt in a shallow dish; dredge veal in flour mixture and let rest on a wire rack for 15 minutes.
3. 3 Melt butter and oil in a large skillet over medium-high heat. Add floured cutlets and cook until browned, about 1 1/2 minutes on each side. Add mushrooms, reduce heat to low, cover, and cook until tender, about 8 to 10 minutes.
4. 4 Pour in Marsala and simmer until veal is tender and sauce is hot, about 5 minutes more. Serve immediately.

By Christine

Ingredients

• ✓ seasoning salt
• butter
• chicken breast
• garlic
• bacon
• mushroom
• heavy cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
3. 3 Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
4. 4 Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.

By Sara Blanchard