Type what you have

Ingredients

• ✓ garlic pepper
• rotini pasta
• bacon
• mayonnaise
• ranch salad dressing mix
• garlic powder
• milk
• tomato
• black olive
• cheddar cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
3. 3 Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
4. 4 Mix mayonnaise, ranch dressing mix, garlic pepper, and garlic powder together in a large bowl. Stir in milk until smooth.
5. 5 Place rotini, bacon, tomato, black olives, and cheese in a bowl and toss to coat with dressing.
6. 6 Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

By Wilemon

Ingredients

• ✓ garlic pepper
• cooking spray
• artichoke heart
• parmesan cheese
• mayonnaise
• chicken breast

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
2. 2 Mix together artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper in a medium bowl.
3. 3 Place chicken in the prepared baking dish. Cover evenly with artichoke mixture.
4. 4 Bake, uncovered, in the preheated oven until browned in places, chicken is no longer pink in the center, and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Amanda Bibb

Ingredients

• ✓ garlic pepper
• bacon
• turkey breast
• turkey gravy
• all-purpose flour
• worcestershire sauce
• sage

Instructions

1. 1 Gather all ingredients.
2. 2 Cook bacon in a skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble.
3. 3 Coat a slow cooker with cooking spray. Place turkey in the prepared slow cooker; season with garlic pepper.
4. 4 Combine bacon, gravy, flour, Worcestershire sauce, and sage in a bowl; pour over turkey.
5. 5 Cover slow cooker. Cook on Low for 8 hours.

By Eating Indy

Ingredients

• ✓ garlic pepper
• ground beef
• garlic
• lemon pepper
• cajun seasoning
• sweet onion
• sweet roll
• american cheese
• edam cheese
• green leaf lettuce
• tomato
• dill pickle
• mustard
• salad dressing
• ketchup

Instructions

1. 1 Preheat an outdoor grill for high heat.
2. 2 Mix together the ground beef and roasted garlic. Form the mixture into four balls, and flatten into patties about 3/4 inch thick. Sprinkle the patties with garlic pepper, lemon salt, and Cajun seasoning.
3. 3 Lightly oil the grilling surface. Place onions on the grill, and toast on both sides. Place beef patties on the grill, and set the onions on top of them. Grill for about 5 minutes on each side, or to desired doneness. If you're lucky (or trashy) enough to still have a coffee can of grease on your stove, brush both sides of the Hawaiian rolls, then toast them on the grill.
4. 4 To assemble, place the patties on buns, and top with slices of American and Edam cheese, lettuce, tomato, pickles, and your choice of condiments such as ketchup, Creole mustard, and salad dressing. These listed are some of mine.

By JETJOUSTER

Ingredients

• ✓ garlic pepper
• egg
• lemon pepper
• almond
• parmesan cheese
• tilapia fillet
• all-purpose flour
• butter
• salt
• parsley
• lemon

Instructions

1. 1 Beat eggs with lemon pepper and garlic pepper in a small bowl until blended. Stir together ground almonds and 1 cup Parmesan cheese in a shallow dish until combined.
2. 2 Dust tilapia fillets with flour; shake off excess. Dip tilapia in beaten egg, then press into almond mixture to evenly coat.
3. 3 Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, then season fillets with salt and sprinkle with remaining 1 cup Parmesan cheese. Cover and continue cooking until Parmesan cheese is melted, about 5 minutes.
4. 4 Transfer tilapia fillets to a serving dish and garnish with parsley sprigs and lemon wedges.

By Michelle Woolf

Ingredients

• ✓ garlic pepper
• potato
• chicken broth
• corn
• onion
• flour
• heavy cream
• sea scallop
• shrimp
• potato flake
• salt

Instructions

1. 1 Stir together potatoes, broth, corn, onion, and flour in a 3 1/2-quart slow cooker crock until well combined.
2. 2 Cook on Low until potatoes are tender, about 6 hours.
3. 3 Stir cream, scallops, shrimp, potato flakes, and garlic pepper into the crock.
4. 4 Cook on High until chowder is slightly thickened, 35 to 45 minutes. Season with salt.

By Sherrie

Ingredients

• ✓ garlic pepper
• worcestershire sauce
• soy sauce
• teriyaki sauce
• molasses
• liquid smoke
• canola oil
• sesame seed
• brown sugar
• garlic
• paprika
• garlic salt
• chicken thigh

Instructions

1. 1 Whisk Worcestershire sauce, soy sauce, teriyaki sauce, molasses, and liquid smoke together in a bowl until molasses has dissolved; whisk in canola oil, sesame seeds, brown sugar, minced garlic, paprika, garlic salt, and garlic pepper.
2. 2 Pour marinade into a resealable plastic bag. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove chicken from marinade; shake off excess. Discard remaining marinade.
5. 5 Cook chicken on the preheated grill until no longer pink and the juices run clear, about 12 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (75 degrees C).

By Wilemon

Ingredients

• ✓ garlic pepper
• ground chuck
• onion
• butter
• american cheese
• hamburger bun

Instructions

1. 1 Place the ground chuck into a skillet over medium-high heat. Cook, stirring to crumble, until no longer pink. Drain the grease from the skillet and reduce the heat to medium-low. Add the onion and butter and season with garlic pepper. Cook, stirring frequently, until the onion is tender. Lay the slices of cheese on top of the meat. As the cheese starts to melt, fold the meat from the edges onto the cheese, keeping some of the meat under the cheese. Keep folding the meat until the cheese has completely melted and everything is well blended. Spoon onto hamburger buns to serve.

By Dakotaz

Ingredients

• ✓ garlic pepper
• worcestershire sauce
• pork picnic roast
• onion
• green chile pepper
• chicken broth
• great northern bean
• green salsa

Instructions

1. 1 Place 1/2 of the Worcestershire sauce and 1/2 of the garlic pepper into the bottom of a slow cooker. Place roast into the cooker, and drizzle with remaining Worcestershire. Sprinkle remaining garlic pepper over the roast. Add onion and chile peppers; pour in chicken broth.
2. 2 Cover and cook on Low until roast is tender enough to pull apart with a fork, 8 to 10 hours.
3. 3 Add beans and salsa and continue cooking until heated through, 30 to 45 minutes.

By SASSYLUCKYL

Ingredients

• ✓ garlic pepper
• tomato sauce
• onion powder
• sugar
• oregano

Instructions

1. 1 Stir tomato sauce, onion powder, sugar, oregano, and garlic pepper seasoning together in a bowl until smooth.

By DIVIANA

Ingredients

• ✓ garlic pepper
• egg
• bread crumb
• veal scaloppini
• olive oil
• lemon juice
• white wine
• cornstarch
• chicken broth
• lemon pepper
• heavy cream

Instructions

1. 1 Put egg and breadcrumbs in two separate shallow bowls. Dip veal into beaten egg, then press into breadcrumbs. Gently shake off excess, and set aside.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini and cook until golden brown on both sides and no longer pink on the inside, 3 to 4 minutes per side. Remove to a paper-towel-lined plate. Tent lightly with foil to keep warm.
3. 3 Add lemon juice and white wine to the skillet. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve cornstarch in 2 tablespoons chicken broth and set aside. Add remaining chicken broth, garlic pepper, and lemon pepper to the skillet. Bring to a boil.
4. 4 Stir in dissolved cornstarch, and cook until sauce thickens, about 1 minute. Remove sauce from heat, then whisk in heavy cream. Place veal on a serving platter, top with sauce, and serve.

By tlthompson