91 seasoning salt recipes

Packaged in attractive containers, these spicy nuts make delightful small gifts.

Layers of tender chicken, sliced red potatoes, carrots, and sweet peas blanketed in creamy Swiss cheese sauce. Made entirely in the microwave for a fast weeknight dinner.

A savory and hearty meatball stew made with potatoes, juicy tomatoes and a variety of herbs and spices.

Red Lobster cheddar bay biscuits clone uses Bisquick, sharp cheddar, and a garlic-parsley butter brush. The famous restaurant-style biscuits made at home in 30 minutes.

These were really crispy and tasty! We make perfect onion rings at home.

Homemade salt sticks with a simple yeast dough, brushed with egg white and topped with seasoned salt, onion powder, or kosher salt. Crispy, snackable bread sticks.

Rabbit hoggan, a traditional Cornish lard-pastry parcel stuffed with rabbit, potato, turnip, and carrot. Tin miner's lunch from the West Country, baked free-form.

Cream-style potato soup with diced potatoes, celery, onion, dill, and chives. Made creamy with skim milk and flour, no actual cream required. Lighter than traditional potato soup.

A basic but succulent pot roast that can be made with some help from your friendly crockpot!

Bean and rice burgers blend mashed beans with brown rice and whole-wheat flour for a hearty vegetarian patty. High-fiber, customizable with potatoes, bran, bulgur, or grated carrots.

Holiday Highland dressing made with rolled oats and bread cubes, seasoned with sage, onion, and butter. A Scottish-inspired turkey stuffing with hearty oat texture for Thanksgiving or Christmas.

Easy cheesy snack bread: a yeasted sheet-pan flatbread loaded with cheddar, green chiles, pimentos, and Italian seasonings. A shareable party appetizer ready in an hour.

Homemade Shake-N-Bake coating mix made from scratch with seasoned bread crumbs, paprika, garlic, onion, and Bell's poultry seasoning. Skips the preservatives and costs a fraction of store-bought.

Maryland-style spicy crab soup simmered with chicken wings, tomatoes, corn, and green peas. Seasoned with Old Bay-style spices and lemon pepper for that Chesapeake Bay kick.

Traditional Shabbos cholent slow-cooked overnight with meat, soup bones, potatoes, barley, beans, and onions. This classic Jewish Sabbath stew simmers 18 to 24 hours for deeply rich, tender results.

A no-cook marinated string bean salad with mushrooms, cucumber, cauliflower, and pimentos in a tangy champagne vinegar dressing. Make ahead, fat-free, perfect for picnics and potlucks.