Larry's Seasoned Salt is a long-standing kitchen staple.
It's an expert blend of salt, herbs and spices that enhances and adds flavor to
nearly any savory dish. Shake onto steaks, chicken and burgers. Mix into mashed
potatoes. Season steamed vegetables and casseroles with it. We love it on hash
Net Weight: 5 Pounds / 80 ounces / 2.27 kg.
Quantities of 2 or more will be packaged into 1 bag.
Heat Level: 1/10 (Mild)
Volume: 1 pound = approx. 1.9 cups
Ingredients: salt, sugar, onion, spices, cornstarch, garlic, paprika and
extractives of paprika, turmeric, natural flavors, < 2% silicon dioxide.
Packaged in a facility that also
handles wheat, milk, soy, peanuts, and tree nuts.
Recipe: Roasted Potatoes & Peppers
Seasoned salt magically transforms boring ingredients into a satisfying side
2 pounds russet potatoes, scrubbed clean
1 medium onion, cut into slices or chunks
1 medium red or green bell pepper, seeded and cut into slices or chunks
2 Tbls. olive oil
1 tsp. Onion
~ Quarter the potatoes lengthwise and then cut those quarters into bite-size
~ Place the potatoes, onion, and pepper pieces into a gallon-sized plastic bag.
~ Drizzle the olive oil evenly over the potatoes and then sprinkle about half of
the seasoned salt and onion powder into the bag.
~ Hold the bag closed and shake to mix.
~ Sprinkle the remaining seasoned salt and onion powder into the bag and shake
~ Dump the contents of the bag onto a baking sheet. Shake the pan from side to
side so that the mixture distribute evenly on the pan.
~ Bake in a 450 degree oven for 30-45 minutes, until the potatoes are tender.
Baking time depends on the size of the potato pieces.
Recipe: Seasoned Grilled Corn
Try this recipe for full-flavor corn-on-the-cob cooked on the grill. This
works great for barbecues, too, as you can make them ahead of time, place in a
cooler (sans ice) and they'll stay warm for hours.
corn-on-the-cob, shucked and silks removed
melted butter OR non-stick cooking spray
Seasoned Salt, as needed
~ Tear off as many squares of aluminum foil as you have ears of corn.
~ Lay the squares out on the counter turned like a diamond ♦ and set an ear of
corn in the center of each.
~ Either brush each ear with melted butter or spray with cooking spray, while
turning the ear to get all sides.
~ Sprinkle seasoning over each ear of corn while turning to coat all sides. Use
a little more than you think you should, as some of the seasoning ends up on the
~ Wrap the corn in foil by first folding the bottom up over the corn, then fold
in the sides, and then roll the corn away from you to wrap up completely. Press
the foil into the corn a bit to secure it.
~ Place the wrapped corn on a preheated, hot grill. Close the lid and cook for
20 minutes, turning occasionally.