Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ seasoning salt
• halibut
• all-purpose flour
• salad dressing
• saltine cracker
• garlic salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Rinse fish fillets with water, and pat dry with paper towels.
2. 2 In a shallow bowl, mix together the cracker crumbs, garlic salt, pepper and seasoning salt. Set aside. Coat the fish fillets with flour, shaking off the excess, and place in a baking dish. Coat the tops of the fillets with salad dressing, then press on a layer of seasoned cracker crumbs. Flip over, and repeat on the other side.
3. 3 Bake for 25 minutes in the preheated oven, until fish is white and flakes easily with a fork.

By villanovababy

Ingredients

• ✓ seasoning salt
• bacon
• butter
• pine nut
• brussels sprout
• green onion
• pepper

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons of grease in the skillet, crumble and set aside.
2. 2 Melt butter with reserved bacon grease in the same skillet over medium heat. Add pine nuts; cook and stir until browned.
3. 3 Add shredded Brussels sprouts and green onions; season with seasoning salt and ground black pepper. Cook and stir until sprouts are wilted and tender, about 10 to 15 minutes.
4. 4 Stir in crumbled bacon and toss to combine. Serve hot.

By MOMZRIGHT

Ingredients

• ✓ seasoning salt
• pork chop
• oil
• chicken broth
• button mushroom
• onion
• butter
• flour

Instructions

1. 1 Trim fat off pork chops and season generously with seasoning salt.
2. 2 Heat oil in a large skillet over medium heat. Add pork chops and cook until browned, 3 to 4 minutes per side. Transfer pork chops to a plate.
3. 3 Pour chicken broth into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add mushrooms, onion, and butter; simmer for 5 minutes. Transfer 2 tablespoons of sauce to a small bowl.
4. 4 Add flour to the sauce in the bowl and mix with a fork until no lumps remain. Pour slurry back into the skillet and stir until combined with the sauce.
5. 5 Return pork chops to the skillet. Cover and simmer for 15 minutes. Remove lid and continue cooking until gravy has reached desired thickness and pork chops are no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). For a thicker gravy, mix in more flour.

By Aimee Brickner

Ingredients

• ✓ seasoning salt
• chicken breast
• lemon juice
• olive oil
• parsley
• black pepper
• onion powder

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Working with one chicken breast at a time, place chicken breast between two sheets of plastic wrap or parchment paper on a cutting board. Using a meat mallet or a rolling pin, gently pound each breast to 1/2-inch thickness.
4. 4 Add lemon juice, olive oil, dried oregano or parsley, seasoning salt, black pepper, and onion powder to a large zip-top bag; add chicken and press out as much air as possible before sealing bag. Gently massage chicken to distribute marinade. Marinate chicken in the refrigerator for at least 30 minutes or up to 12 hours.
5. 5 Preheat grill to medium-high and lightly oil the grate.
6. 6 Place chicken breasts, smooth-side down on preheated grill; cook, covered, until no longer pink and juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Transfer chicken to a cutting board and tent with aluminum foil. Let rest 5 minutes.
8. 8 Serve with lemon wedges.

By Jenny English

Ingredients

• ✓ seasoning salt
• turkey
• butter
• water
• chicken bouillon
• parsley
• onion

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.
2. 2 Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
3. 3 In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
4. 4 Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C).
5. 5 For the last 45 minutes or so, remove the foil so the turkey will brown nicely.
6. 6 Serve and enjoy!

By Robin C

Ingredients

• ✓ seasoning salt
• potato flake
• all-purpose flour
• garlic powder
• black pepper
• cayenne pepper
• cod fillet
• shortening

Instructions

1. 1 In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.
2. 2 Soak fish filets in bowl of cold water.
3. 3 In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C).
4. 4 Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.

By Kristi

Ingredients

• ✓ seasoning salt
• italian seasoning
• garlic powder
• mustard powder
• black pepper
• chicken
• lemon
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine Italian seasoning, garlic powder, seasoning salt, mustard powder, and black pepper in a bowl; set aside.
3. 3 Remove giblets from chicken cavity; rinse chicken thoroughly. Place chicken in a 9x13-inch baking dish. Sprinkle 1 ½ teaspoons spice mixture in chicken cavity; rub remaining spice mixture on outside of chicken.
4. 4 Combine lemon juice and olive oil in a small bowl; drizzle over chicken.
5. 5 Bake in the preheated oven until the juices run clear, about 1 ½ hours, basting several times with remaining lemon-oil mixture. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read at least 165 degrees F (74 degrees C).

By barbzal

Ingredients

• ✓ seasoning salt
• chicken broth
• cream of chicken soup
• cream of mushroom soup
• chicken breast
• onion powder
• garlic powder
• egg noodle

Instructions

1. 1 Gather the ingredients.
2. 2 Combine chicken broth, both condensed soups, and diced chicken in a large pot. Season with onion powder, seasoning salt, and garlic powder.
3. 3 Bring to a boil over high heat and stir in noodles.
4. 4 Reduce heat to low and simmer until desired consistency is reached, 20 to 30 minutes.
5. 5 Serve hot and enjoy!

By Tammy Christie

Ingredients

• ✓ seasoning salt
• all-purpose flour
• oregano
• thyme
• lemon pepper
• sea scallop
• olive oil
• parsley
• lemon juice

Instructions

1. 1 In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
2. 2 Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
3. 3 Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.

By CHRISADAMS

Ingredients

• ✓ seasoning salt
• butter
• onion
• cabbage
• water
• potato
• paprika
• ham

Instructions

1. 1 Heat butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
2. 2 Stir in cabbage. Add water, cover, and simmer gently on low heat for ten minutes.
3. 3 Add potatoes and stir well; cover and simmer for 10 more minutes, adding additional water if needed.
4. 4 Sprinkle seasoning salt and paprika over cabbage and potatoes; simmer, covered, until cabbage is soft and potatoes are fork-tender. Mix in ham; simmer until heated through.

By Priscilla Eibl

Ingredients

• ✓ seasoning salt
• olive oil
• pork loin chop
• black pepper
• garlic powder
• poultry seasoning
• worcestershire sauce
• apple cider concentrate
• sherry

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.
3. 3 Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.

By suzette

Ingredients

• ✓ seasoning salt
• top round
• meat tenderizer
• vegetable oil
• lemon juice
• lemon pepper
• garlic
• parsley
• tarragon vinegar

Instructions

1. 1 Score top and bottom of meat with a 1 1/2 inch square pattern, and score the side. Sprinkle meat liberally with unseasoned meat tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides. Sprinkle lightly with water, and rub in tenderizer. Place on a plate, cover, and set aside for an hour.
2. 2 In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar. Pour marinade over meat, reserving a portion to be used for brushing (Note: DO NOT mix the reserved marinade with the meat; set aside for later). Pour remaining marinade over meat, recover dish and refrigerate for three hours, turning every half hour.
3. 3 Preheat grill for hot heat.
4. 4 Lightly oil grate, and position it 2 inches above the coals. Place meat on grill, and cook for 5 minutes. Turn meat over, brush with marinade, and cook for another 5 minutes.

By Stella

Ingredients

• ✓ seasoning salt
• olive oil
• beef stew meat
• black pepper
• onion
• green bell pepper
• beef broth
• mixed vegetable
• spicy vegetable juice cocktail

Instructions

1. 1 Heat olive oil in a large heavy skillet. Season stew meat with seasoning salt and pepper. Cook meat in oil along with onion and bell pepper until browned. Transfer to a slow cooker, and stir in beef broth.
2. 2 Cook on Low for 6 to 8 hours, or until meat is tender. During the last 30 minutes, stir in mixed vegetables and vegetable juice cocktail.

By CUTIE6

Ingredients

• ✓ seasoning salt
• cooking spray
• chicken breast
• paprika
• barbecue seasoning
• black pepper
• barbecue sauce
• worcestershire sauce
• liquid smoke

Instructions

1. 1 Spray a slow cooker with nonstick spray.
2. 2 Season chicken with smoked paprika, seasoning salt, barbecue seasoning, and pepper; place in the slow cooker.
3. 3 Mix barbecue sauce, Worcestershire sauce, and liquid smoke together in a small bowl. Pour over chicken, making sure chicken is completely covered.
4. 4 Cover and cook until meat can be shredded with a fork, about 6 hours on Low or 4 hours on High.
5. 5 Remove chicken and pull. Return to the cooker and mix well with the barbecue sauce.
6. 6 Let sit 5 to 10 minutes before serving.

By Tanja A

Ingredients

• ✓ seasoning salt
• all-purpose flour
• lemon pepper
• garlic powder
• onion powder
• celery salt
• egg
• potato
• vegetable oil

Instructions

1. 1 Combine flour, lemon pepper, garlic powder, onion powder, celery salt, and seasoning salt in a shallow bowl. Place beaten egg in a second shallow bowl.
2. 2 Dip potato wedges in beaten egg, then press in flour mixture to coat.
3. 3 Heat oil in a deep fryer to 375 degrees F (190 degrees C).
4. 4 Working in batches, fry potatoes in hot oil until golden brown, 5 to 7 minutes. Drain briefly on paper towels. Serve hot.

By SWIZZLESTICKS

Ingredients

• ✓ seasoning salt
• all-purpose flour
• salt
• black pepper
• egg
• milk
• beef top sirloin steak
• vegetable oil
• water
• country gravy mix

Instructions

1. 1 Pour flour into a mixing bowl and season generously with seasoning salt, salt, and pepper.
2. 2 Whisk eggs and milk together in a separate bowl.
3. 3 Place steaks on a cutting board between two layers of plastic wrap; beat with a meat tenderizer on both sides for 3 to 5 minutes.
4. 4 Discard plastic wrap and sprinkle seasoning salt on top of steaks. Dip steaks in flour mixture until coated on both sides. Dip into egg mixture, then back into flour mixture a second time; steaks should be completely covered in flour on both sides. Sprinkle again with seasoning salt.
5. 5 Fill a large skillet halfway with vegetable oil and heat to medium-high. Allow oil to heat to 375 degrees F (190 degrees C).
6. 6 Fry steaks in the hot oil for 3 minutes per side. Remove to a paper towel-lined plate to drain.
7. 7 While steaks are frying, stir water into gravy mix in 2-quart microwavable bowl. Microwave on high until thickened, stirring every minute, 4 to 6 minutes total.
8. 8 Serve hot steaks with gravy.

By Dacia Fox

Ingredients

• ✓ seasoning salt
• green bean
• ham hock
• onion
• potato
• chicken bouillon granules
• garlic powder
• onion powder
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Halve green beans if they are large; place in a slow cooker with water to barely cover. Add ham hocks and onion. Cover and cook on High until simmering. Reduce heat to Low; cook until beans are crisp but not done, 2 to 3 hours.
3. 3 Remove ham hocks from the slow cooker. Add potatoes to the slow cooker; cook on Low for 45 minutes.
4. 4 Meanwhile, remove ham meat from the bones, then chop or shred meat and return to the slow cooker. Season with bouillon, garlic powder, onion powder, seasoning salt, and pepper.
5. 5 Use a slotted spoon to transfer green beans, potatoes, and ham into a serving dish with a bit of broth.

By Sharon

Ingredients

• ✓ seasoning salt
• ground beef
• tomato
• tomato
• potato
• corn
• yellow squash
• zucchini
• black pepper

Instructions

1. 1 Cook ground beef in a large skillet over medium heat until evenly browned; drain.
2. 2 Add crushed tomatoes with liquid, diced tomatoes with liquid, potatoes, corn with liquid, yellow squash, zucchini, seasoning salt, and black pepper to the skillet; stir to combine.
3. 3 Add enough water as needed to cover ingredients; bring to a boil. Reduce heat; simmer until potatoes are tender, about 20 minutes. Drain before serving.

By MRSHEIMANN