Season ducks liberally, inside and out, with Morton Season-All. Brown in oil.
Drain excess oil.
Add wine.
Bake, covered, breast sides down, one hour at 350\u00b0.
Turn breast side up.
Add drained mushrooms.
Re-cover and continue baking until tender.
When done, remove duck from sauce.
Add cream of mushroom soup and blend well. Bone duck and return to sauce.
UBSTITUTE ANY INGREDIENT. USE ONLY SEASON-ALL BRAND SEASONED SALT. SACO BRAND
Mix first 5 ingredients.
Season with salt, pepper, Accent and Season-All.
Melt 1 stick margarine and crumble crackers in it (until margarine is soaked up).
Brown crumbs and sprinkle over top of casserole.
Bake at 350\u00b0 for 30 minutes.
old water and pat dry. Season with salt and pepper. you
Put squirrel in iron pot with onion, garlic, bell pepper, Season-All, salt and oil.
Bring to a boil; reduce heat and simmer about 2 hours or until tender.
Remove everything from iron pot and put in big pot.
Bring to a rolling boil; add mushroom soup and let dissolve into boiling water.
Keep it at a rolling boil; then take biscuits out of can and pinch small piece off and drop into pot. When all of the biscuits are added, stir a little, reduce heat, turn off when the swelling in the biscuits go down, approximately 15 minutes.
Wash and prepare chicken. Sprinkle with allspice on both sides of chicken. Sprinkle with Season-All on both sides of chicken and sprinkle with garlic powder on both sides of chicken. Place on grill until done. Add honey barbecue sauce to chicken on both sides. Let chicken finish cooking on grill. This is a mouth watering recipe you will enjoy!
Place cool water in bowl. Add 1/4 teaspoon season-all and dissolve bouillon cubes in mixture.
Place cubed chicken in water, mix, cover and place in refrigerator for 12 hours or next day.
When ready to cook nuggets, mix flour, cracker meal, 2 teaspoons season-all and paprika in bowl.
Heat oil for deep frying. Drain chicken. Coat nuggets in flour, cracker mixture and fry until golden. Chicken will be flavorful and juicy.
In a 4-quart bowl or 13 x 9 x 2-inch microwave-safe dish, melt butter on High for 1 minute.
Stir in seasoned salt and Worcestershire sauce.
Gradually add cereal and nuts, mixing until all pieces are coated.
Microwave on High 5 to 6 minutes, stirring every 2 minutes.
In large skillet, heat olive oil, add chopped chicken and cook until no longer pink.
Add onion and cook until transparent.
Add chilies, flour, cumin, garlic, and Season All; cook and stir for 2 minutes.
Add beans and chicken broth; bring to a boil; reduce heat; simmer for 10 minutes or until thickened.
Add chicken; cook until hot.
Garnish with cheese, sour cream and salsa, if desired.
br>Add chicken and season with pepper and season all to taste. Cook
baked ham), but not all the way to the meat
ablespoon of paprika, parsley and Season All in one container and one
ibs with salt, pepper and Season-All.
Line a cookie sheet
In a pan, Brown Hamburger, add chopped onion, add sliced mushrooms, add season all, salt and pepper to taste.
In baking dish add three cans soup, milk, soy sauce and worcestershire sauce and mix well.
Put frozen tator tots into that mix.
Top with Hamburger mix from pan (Drain fat first).
Layer on can of drained green beans.
Layer cheese slices on top.
Garnish with parsley flakes.
Bake, covered with foil at 375 for 30 minutes
Remove foil and bake 15 minutes or until cheese is slightly browned.
garlic powder, chili powder and season all.
Use enough of each
Mix first 9 ingredients together in saucepan and cook 5 minutes.
Mix eggs, other Season-All and pepper and beat well. Dip meat into egg mixture.
Roll in crumbs.
Cook in oil until brown.
Place in 9 x 13-inch pan.
Pour sauce over meat and sprinkle with Parmesan cheese.
Cover and bake at 350\u00b0 for 30 minutes.
Uncover and top with Mozzarella cheese.
Bake 5 minutes longer.
br>Mix buttermilk, eggs and Season All and dip chicken pieces in
Season chicken with Garlic Season-All.
Put in the refrigerator for approximately 20 minutes.
In the meantime, cut up all vegetables to the size you would make them for a dip.
In a large skillet, heat oil and butter on medium-high heat until foamy.
Add chicken and cook until white on both sides.
Add all the vegetables and stir.
Keep a lid on the skillet in between stirring.
Cook until vegetables are done.
Cook rice: set aside.
Season shrimp using black pepper, season all.
After shrimp is seasoned, put 3 teaspoons of crisco oil in a frying pan. Put shrimp in hot oil; stir until done. Saute onion, celery and bell pepper in a pan until slightly brown. Add all other ingredients with the rice and stir in worcestershire sauce and soy sauce, dash of red pepper.
Stir and serve.
Rub roast with olive oil; sprinkle lightly with Season-All, garlic and cayenne powder on all sides.
Sprinkle heavily with coarsely ground black pepper on all sides.
Place uncovered in Dutch oven.
Cook at 500\u00b0 for 7 minutes per pound.
Turn off oven and do not open door for 45 minutes to 1 hour, depending on size of roast.