Type what you have

Ingredients

• ✓ onion powder
• cream cheese
• pineapple
• garlic

Instructions

1. 1 In a medium bowl, mix together cream cheese, crushed pineapple, onion powder and garlic. Mix in reserved juice from pineapple as desired. Chill in the refrigerator until serving.

By Glyn Turbin

Ingredients

• ✓ onion powder
• ground pork
• sesame oil
• sriracha
• soy sauce
• rice vinegar
• salt
• black pepper
• pink curing salt

Instructions

1. 1 Mix ground pork, sesame oil, Sriracha, soy sauce, vinegar, salt, pepper, onion powder, and curing salt together in a large bowl until evenly combined. Cover and refrigerate for 8 hours.
2. 2 Using a jerky gun, form as many sticks as you can fit on all three of the air fryer oven racks. They will shrink almost immediately, so put them close together and utilize the full length of the racks. (I was able to get 21 sticks the first time.) Cover and refrigerate any leftover pork mixture.
3. 3 Set the air fryer to 160 degrees F (71 degrees C). Place all 3 racks in the oven and cook for 1 hour.
4. 4 Remove racks from the oven, blot any excess moisture with paper towels, flip each stick, and cook for 1 more hour. Repeat once more.
5. 5 Transfer jerky sticks to a paper towel-lined baking sheet. Cover with another layer of paper towels and let sit out until dried, about 8 hours.
6. 6 Meanwhile, repeat Steps 2 through 5 to make remaining jerky with leftover pork mixture.

By Soup Loving Nicole

Ingredients

• ✓ onion powder
• olive oil
• garlic powder
• chili powder
• cajun seasoning
• salt
• baking potato

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix olive oil, garlic powder, onion powder, chili powder, Cajun seasoning, and sea salt in a large resealable bag. Add potatoes and toss to evenly coat with seasoned oil. Spread coated potatoes in 1 layer onto a baking sheet.
3. 3 Bake in the preheated oven for 35 minutes. Stir potatoes with a spatula and continue cooking until crisp, about 10 more minutes.

By Kristina Harrison Krueger

Ingredients

• ✓ onion powder
• ground chicken
• cayenne pepper sauce
• salt
• black pepper
• celery seed
• garlic powder
• pink curing salt
• cayenne pepper sauce

Instructions

1. 1 Combine ground chicken, 1/4 cup cayenne pepper sauce, sea salt, pepper, celery seed, garlic powder, onion powder, and pink curing salt in a large bowl; mix until evenly combined. Cover and refrigerate for 8 hours, or overnight.
2. 2 Use a jerky gun to form sticks of the meat mixture on air fryer oven racks.
3. 3 Preheat the air fryer to 160 degrees F (70 degrees C).
4. 4 Place racks into the air fryer and set timer for 2 hours. Flip the sticks over using a fork. Brush remaining 2 tablespoons cayenne pepper sauce over the tops. Air fry for 30 minutes more.
5. 5 Let cool completely and transfer to an airtight container.

By Soup Loving Nicole

Ingredients

• ✓ onion powder
• all-purpose flour
• baking powder
• salt
• cayenne pepper
• garlic powder
• italian seasoning
• cheddar cheese
• half-and-half
• milk
• vegetable oil

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan and set aside.
2. 2 Mix flour, baking powder, salt, cayenne pepper, garlic powder, onion powder, Italian seasoning, and Cheddar cheese together in a large bowl. Whisk in half-and-half cream, milk, and vegetable just until blended. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By ecolter

Ingredients

• ✓ onion powder
• baking potato
• olive oil
• garlic
• salt
• black pepper
• paprika

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
2. 2 Cut each potato into 12 wedges; place in a large bowl. Toss potatoes with olive oil, garlic, salt, pepper, onion powder, and paprika. Arrange in a single layer on prepared baking sheet.
3. 3 Bake in preheated oven for 20 minutes. Turn potatoes over and continue baking until golden and crisp, 25 to 30 minutes longer.

By KBT24

Ingredients

• ✓ onion powder
• salt
• chili powder
• garlic powder
• ginger
• black pepper
• cayenne pepper
• ground beef

Instructions

1. 1 Stir salt, chili powder, garlic powder, onion powder, ginger, black pepper, and cayenne pepper together in a large bowl; add ground beef and mix well.
2. 2 Pass beef mixture through a meat grinder set with the finest blade.
3. 3 Preheat oven to 250 degrees F (120 degrees C). Place wire-racks onto baking sheets.
4. 4 Place 1/2 ground beef mixture between two sheets of heavy plastic on a solid, level surface. Firmly roll beef mixture to a thickness of 1/8 inch. Remove the top layer of plastic wrap, invert beef mixture onto prepared baking sheet, and remove the bottom layer of plastic wrap. Repeat for remaining beef mixture.
5. 5 Bake beef mixture in the preheated oven with the oven door slightly ajar for 2 1/2 hours. Rotate the baking sheet. Bake until jerky is cooked through, another 3 hours. Remove jerky from oven and cut into strips while warm.

By Allrecipes Member

Ingredients

• ✓ onion powder
• beef brisket
• teriyaki sauce
• soy sauce
• worcestershire sauce
• dark corn syrup
• liquid smoke
• brown sugar
• sesame seed
• garlic powder
• honey
• cayenne pepper

Instructions

1. 1 Place beef brisket in the freezer for 1 hour to make slicing easier.
2. 2 Place brisket on a flat work surface. Slice on the grain into the thinnest possible strips, about 1/4-inch-thick.
3. 3 Place beef strips in the bottom of a large bowl or container. Pour in teriyaki sauce, soy sauce, Worcestershire sauce, corn syrup, liquid smoke, brown sugar, sesame seeds, garlic powder, honey, onion powder, and cayenne pepper. Mix well until beef is evenly coated and submerged. Cover with plastic wrap and marinate in the refrigerator for 24 hours.
4. 4 Remove beef and pat dry using paper towels. Place beef in a single layer on the trays of a dehydrator machine. Cook at 155 degrees F (68 degrees C), or according to manufacturer's instructions, until dry and firm, yet slightly pliable, about 5 hours.
5. 5 Leave beef out in the air to cool until dry; the longer you leave it out, the drier it will get.

By Culinary Envy

Ingredients

• ✓ onion powder
• garlic powder
• black pepper
• beef sirloin tip
• brown sugar
• soy sauce
• pineapple juice
• balsamic vinegar
• teriyaki sauce
• worcestershire sauce
• liquid smoke
• red pepper flakes

Instructions

1. 1 Gather the ingredients.
2. 2 Mix together onion powder, garlic powder, and black pepper in a small bowl or cup. Season beef lightly, using only part of the spice blend and reserving the rest. Place beef into an airtight plastic container or bowl, and refrigerate.
3. 3 Stir together brown sugar, soy sauce, pineapple juice, balsamic vinegar, teriyaki sauce, Worcestershire sauce, and liquid smoke flavoring. Heat until brown sugar has completely dissolved. Refrigerate marinade until cool.
4. 4 Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours.
5. 5 Arrange beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes. Dry for 5 hours, or to your desired dryness.

By DIXYCHIK

Ingredients

• ✓ onion powder
• beef top round
• soy sauce
• worcestershire sauce
• brown sugar
• liquid smoke
• chili powder
• garlic powder
• cayenne pepper
• black pepper

Instructions

1. 1 Freeze beef about 20 minutes to make it easier to slice. Slice beef, against the grain, into strips about ¼-inch thick.
2. 2 Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne pepper, and black pepper together in a large bowl. Add beef strips; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator, stirring at least twice, for 18 to 24 hours.
3. 3 Preheat a dehydrator to 160 degrees F (70 degrees C) according to manufacturer's instructions.
4. 4 Remove beef strips from marinade and shake off excess; arrange on dehydrator trays. Discard remaining marinade. Dehydrate beef strips until dried, about 8 hours.

By Mattey

Ingredients

• ✓ onion powder
• salt
• liquid smoke
• garlic powder
• monosodium glutamate
• soy sauce
• worcestershire sauce
• black pepper
• sirloin
• london broil

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C).
2. 2 In a medium, nonporous bowl, combine the salt, liquid smoke, garlic powder, monosodium glutamate, onion powder, soy sauce, Worcestershire sauce and ground black pepper to taste.
3. 3 Place meat slices in this mixture and coat well. Then place the meat slices onto two 10x15 inch baking dishes in a single layer.
4. 4 Bake at 200 degrees F (95 degrees C) for 8 hours.

By Sara

Ingredients

• ✓ onion powder
• olive oil
• garlic
• spinach
• chicken breast
• ricotta cheese
• parmesan cheese
• garlic salt
• italian seasoning
• salt
• pepper
• bacon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.
3. 3 Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.
4. 4 Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.
5. 5 Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.

By Kitty KaBoom

Ingredients

• ✓ onion powder
• beef sirloin
• soy sauce
• water
• worcestershire sauce
• sugar
• salt
• garlic powder
• liquid smoke
• mesquite wood chips
• hickory wood chips

Instructions

1. 1 Cut beef into 1/4-inch thick slices. Combine soy sauce, water, Worcestershire sauce, sugar, salt, onion powder, garlic powder, and liquid smoke. Pour marinade into heavy-duty resealable bag. Add beef and mix well; seal bag and refrigerate 12 hours.
2. 2 Remove beef from marinade, pat dry with paper towels, and allow to stand for 30 minutes. Discard used marinade. Meanwhile, soak wood chips.
3. 3 Preheat smoker for 10 minutes.
4. 4 Arrange beef on drying racks. Smoke for 5 to 7 hours, depending on how you like it, replenishing wood chips as necessary.

By Midg

Ingredients

• ✓ onion powder
• soy sauce
• worcestershire sauce
• liquid smoke
• brown sugar
• salt
• black pepper
• meat tenderizer
• garlic powder
• paprika
• beef round steak

Instructions

1. 1 Gather all ingredients.
2. 2 Prepare the marinade: Combine soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika in a glass bowl.
3. 3 Place beef strips in a 9x13-inch glass baking dish. Pour marinade over top; toss until evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
4. 4 Remove beef strips from the bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
5. 5 Arrange pounded beef strips in a single layer on the trays of a dehydrator. Dry at the dehydrator's highest setting until jerky is done to your liking, at least 4 hours.
6. 6 Enjoy!

By Doc the WV Gourmet

Ingredients

• ✓ onion powder
• teriyaki sauce
• worcestershire sauce
• brown sugar
• soy sauce
• liquid smoke
• black pepper
• garlic salt
• lemon juice
• paprika
• hot pepper sauce
• venison

Instructions

1. 1 Whisk teriyaki sauce, Worcestershire sauce, sugar, soy sauce, liquid smoke, pepper, onion powder, garlic salt, lemon juice, paprika, and hot pepper sauce together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours, stirring it a few times as it marinates to ensure even absorption of marinade.
2. 2 Remove venison strips from marinade and squeeze off excess. Discard remaining marinade. Arrange venison on the racks of a food dehydrator in a single layer.
3. 3 Dry venison on High until dry but still pliable, about 4 hours. Jerky should bend without breaking. Store jerky in an airtight container or in a resealable plastic bag.

By Kristi Whittington

Ingredients

• ✓ onion powder
• beef
• worcestershire sauce
• soy sauce
• brown sugar
• garlic powder
• black pepper
• liquid smoke
• cayenne pepper
• coriander seed
• water
• coriander seed
• black pepper

Instructions

1. 1 Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.
2. 2 Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.
3. 3 Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.
4. 4 Preheat oven to 300 degrees F (150 degrees C).
5. 5 Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
6. 6 Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C).
7. 7 Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.
8. 8 If desired, sprinkle strips with more coriander seeds and black pepper.
9. 9 Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded.

By Michael D

Ingredients

• ✓ onion powder
• tuna steak
• olive oil
• white vinegar
• garlic powder
• coriander
• cumin
• tarragon

Instructions

1. 1 Place tuna steaks in a bowl. Add olive oil, vinegar, garlic powder, onion powder, coriander, cumin, and tarragon and mix well. Cover with aluminum foil and marinate in the refrigerator for 2 to 4 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Transfer tuna steaks to a baking sheet.
3. 3 Bake in the preheated oven until tuna is cooked through and flakes easily with a fork, 15 to 20 minutes.

By NutmegBunny

Ingredients

• ✓ onion powder
• tandoori masala powder
• garlic powder
• ginger
• amchur powder
• cayenne pepper
• chicken breast
• buttermilk

Instructions

1. 1 Combine tandoori masala, onion powder, garlic powder, ginger, amchur powder, and cayenne pepper in a bowl. Rub mixture onto chicken breasts and coat with buttermilk in a bowl. Cover and let marinate in the refrigerator, 4 hours to overnight.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Remove chicken from marinade and arrange over a greased or lined sheet pan. Discard any extra marinade.
3. 3 Roast chicken in the preheated oven until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), 25 to 30 minutes.

By vpecchia

Ingredients

• ✓ onion powder
• cooking spray
• okra
• onion
• canola oil
• garlic powder
• ginger
• turmeric
• curry powder
• paprika
• salt
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil and spray lightly with cooking spray.
2. 2 Place frozen okra and onion on the prepared baking sheet; drizzle with canola oil. Combine onion powder, garlic powder, ginger, turmeric, curry powder, paprika, and salt in a bowl. Sprinkle over vegetables and toss to coat.
3. 3 Roast in the preheated oven until tender, about 34 minutes. Remove from the oven and garnish with cilantro.

By PB

Ingredients

• ✓ onion powder
• chicken thigh
• lemon
• ketchup
• garlic powder
• coriander
• cumin
• garam masala
• brown sugar
• chile powder
• paprika
• sage
• mint
• cooking spray

Instructions

1. 1 Place chicken thighs in a bowl. Season with lemon juice, ketchup, garlic powder, onion powder, coriander, cumin, garam masala, brown sugar, chile powder, paprika, sage, and mint. Mix well. Use clean hands to rub the seasoning on top of and underneath the skin of the chicken thighs.
2. 2 Cover the bowl with aluminum foil and let marinate in the refrigerator, 4 hours to overnight.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray. Spread chicken over the bottom.
4. 4 Bake in the preheated oven until tender and juicy, about 45 minutes.

By NutmegBunny

Ingredients

• ✓ onion powder
• ground turkey
• tomato soup
• water
• garlic
• chickpea
• red kidney bean
• carrot
• mango chutney
• curry powder
• salt
• black pepper
• coconut milk

Instructions

1. 1 Break ground turkey into small pieces into a large skillet over medium heat. Cook and stir turkey, continuing to break it into smaller pieces until completely browned, 5 to 7 minutes. Drain as much grease as possible from turkey.
2. 2 Combine tomato soup, water, and minced garlic in a large pot; bring to a boil. Add turkey to the pot and return mixture to a boil and reduce heat to medium-low. Stir chickpeas, red kidney beans, carrot, chutney, curry powder, onion powder, salt, and black pepper through turkey mixture; bring to a simmer, place a cover on the pot, and cook until chickpeas are tender, about 15 minutes.
3. 3 Stir 1/4 cup coconut milk through chili, return cover to the pot, and simmer another 15 minutes. Pour the remaining 1/4 cup coconut milk into chili, stir, and simmer 30 minutes more.

By usmcwifey

Ingredients

• ✓ onion powder
• paprika
• chili powder
• curry powder
• cumin
• garlic powder
• turmeric
• cardamom
• coriander
• mustard
• fennel seed
• garam masala
• sage
• salt
• black pepper
• ground ginger

Instructions

1. 1 Mix paprika, chili powder, curry powder, cumin, garlic powder, turmeric, cardamom, coriander, onion powder, mustard, fennel seeds, garam masala, sage, salt, black pepper, and ginger together in a bowl.

By Armando Sepulveda-Sheffield

Ingredients

• ✓ onion powder
• heavy cream
• paneer
• baby spinach
• tomato paste
• water
• ginger
• red chile powder
• cinnamon
• cumin seed
• garlic powder
• black pepper
• salt
• clove
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until lightly browned, about 8 minutes. Reduce heat to medium-low; stir in cloves, salt, pepper, garlic powder, cumin seeds, cinnamon, red chile powder, onion powder, and ground ginger. Cook until fragrant, 3 to 4 minutes.
2. 2 Stir water and tomato paste into the pot. Bring to a boil; reduce heat to low and simmer until flavors combine, about 10 minutes. Stir spinach into the pot; simmer, covered, until wilted, about 10 minutes. Uncover and cook until liquid evaporates and oil separates, 3 to 5 minutes.
3. 3 Transfer spinach mixture carefully to a blender. Cover and hold lid down with an oven mitt; puree until smooth.
4. 4 Pour spinach puree back into the pot. Stir in paneer and heavy cream. Cover and simmer over medium heat until paneer is heated through, 5 to 7 minutes.

By maliland

Ingredients

• ✓ onion powder
• ✓ onion powder
• bay leaf
• garlic powder
• sage
• paprika
• curry powder
• couscous
• butter
• lemon juice
• water
• chicken broth
• chicken
• vegetable oil
• chicken broth
• lemon juice
• ground ginger
• sage
• black pepper
• garlic powder
• salt
• curry powder
• chili powder
• paprika

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Stir together 2 tablespoons of smoked paprika, chili powder, 7 1/2 teaspoons curry powder, 4 1/2 teaspoons onion powder, salt, 1 teaspoon garlic powder, black pepper, 1/4 teaspoon sage, and ginger in a small bowl. Pour in 2 tablespoons lemon juice, 1/2 cup chicken broth, and vegetable oil; stir to form a paste.
3. 3 Rub a little of the paste on the inside cavity of the chicken, then massage the remaining paste all over the chicken, placing it under the skin where you can. Truss the chicken if desired, and place onto a roasting pan.
4. 4 Roast in preheated oven until the chicken is no longer pink and the juices run clear, about 90 minutes. If using a meat thermometer, be sure the chicken has reached at least 165 degrees F (75 degrees C) in the thickest part of the thigh.
5. 5 While the chicken is roasting, bring 1 cup chicken broth, water, 2 tablespoons lemon juice, and butter to a boil in a large saucepan. Stir together the couscous 1 tablespoon curry powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and the bay leaf in a large bowl. Stir the couscous into the boiling liquid, and cook for 3 minutes. Turn the heat off and cover. Keep the couscous warm until the chicken is ready.

By greennie

Ingredients

• ✓ onion powder
• olive oil
• seasoned salt
• garlic powder
• zucchini

Instructions

1. 1 Whisk olive oil, onion powder, seasoned salt, and garlic powder together in a bowl; add zucchini and marinate for about 30 minutes.
2. 2 Preheat grill for medium heat and lightly oil the grate.
3. 3 Grill zucchini slices on the preheated grill for about 10 minutes. Flip and grill until edges are crisp and grill marks are present, about 10 minutes more.

By Amy Lawler

Ingredients

• ✓ onion powder
• onion
• beef bouillon
• salt
• black pepper

Instructions

1. 1 Combine onion, beef bouillon, onion powder, salt, and pepper. Store in an airtight container.

By Kitty Johnson

Ingredients

• ✓ onion powder
• corned beef roast
• browning liquid
• garlic powder

Instructions

1. 1 Remove corned beef from the packaging and submerge in water. Discard seasoning packet. Cover and refrigerate overnight, up to 8 hours.
2. 2 Drain corned beef the next morning and pat dry. Paint all the sides with browning liquid. Sprinkle garlic powder and onion powder all over.
3. 3 Place seasoned corned beef in a sealable plastic bag and seal in a food vacuum-type sealer.
4. 4 Place sealed bag into the sous vide container and secure. Set circulator for 165 degrees Fahrenheit (74 degrees Celsius), set timer for 10 hours, and start the circulator.
5. 5 Carefully remove sealed bag from the water bath and allow to cool until it can easily be handled, about 10 minutes. Slice corned beef into 1/4-inch-thick slices, or to desired thickness.

By Bibi

Ingredients

• ✓ onion powder
• tri-tip roast
• garlic powder
• black pepper
• salt

Instructions

1. 1 Prepare an outdoor grill for indirect heat, and lightly oil grate.
2. 2 In a small bowl, mix together the garlic powder, onion powder, pepper, and salt. Rub mixture all over the roast.
3. 3 Place the roast, fat side up on the hot grill with a pan underneath it to catch the drippings. Bake/roast for 4 to 6 hours, or until done. Check for doneness with a meat thermometer. Minimum temperature should be around 165 degrees F (78 degrees C).

By Cathy Christensen

Ingredients

• ✓ onion powder
• soy sauce
• teriyaki sauce
• liquid smoke
• garlic powder

Instructions

1. 1 In a shallow dish, combine soy sauce, teriyaki sauce, liquid smoke, onion powder, and garlic powder.

By Auntie KK

Ingredients

• ✓ onion powder
• spelt flour
• salt
• white sugar
• water
• olive oil

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Whisk flour, salt, onion powder, and sugar together in a bowl; add water and whisk until smooth. Cover bowl with a towel and set bowl aside.
3. 3 Pour olive oil into a 12-inch cast iron skillet and place in oven until oil is hot, about 5 minutes. Pour batter into oiled skillet.
4. 4 Bake in the preheated oven for 20 minutes. Flip flat bread and cook until browned, about 10 minutes more.

By Carol Castellucci Miller