Type what you have

Ingredients

• ✓ garlic granule
• hamburger bun
• butter
• onion
• mushroom
• herb
• paprika
• salt
• pepper
• spinach
• bacon
• cheddar cheese
• monterey jack cheese
• egg
• milk

Instructions

1. 1 Place the bun tops, top down, in a buttered, 13- x 9-inch casserole dish. Set aside the bun bottoms.
2. 2 In a large skillet, melt butter over medium-high heat, until sizzling.
3. 3 Add onion and saute until they're just softening. Add mushroom slices and stir, reducing heat to medium. Cook for about 5 minutes.
4. 4 Stir in herbs, garlic, paprika and salt and pepper to taste, then add spinach and cook another 3 minutes, stirring to wilt the spinach. Remove from heat.
5. 5 Spoon half the vegetable mixture evenly over the bun tops in the casserole dish. Scatter half the bacon and cheese evenly on top.
6. 6 Place the bun bottoms, with cut side up, in the casserole to form the top layer.
7. 7 Spoon the rest of the vegetable mixture, bacon and cheese over the top layer of buns.
8. 8 In a bowl, stir together eggs and milk until blended.
9. 9 Pour the mixture evenly over the casserole. Using a spatula, press down firmly on each of the buns to submerge in the liquid. Cover tightly with plastic wrap and refrigerate 8 hours or overnight.
10. 10 In the morning, let casserole sit at room temperature for about 30 minutes.
11. 11 Preheat oven to 350 degrees. Bake for 35 to 40 minutes or until firm at the center and a toothpick inserted comes away clean. Serve warm.

By Ball Park Buns

Ingredients

• ✓ garlic granule
• mayonnaise
• horseradish
• salt
• parsley
• lemon

Instructions

1. 1 Stir together mayonnaise, horseradish, and garlic granules in a small bowl. Season with salt to taste.
2. 2 Place in a serving dish and sprinkle with chopped parsley. Refrigerate for at least 30 minutes before serving.
3. 3 Serve with lemon slices, if desired. Keeps in the refrigerator in an airtight container for up to 5 days.

By Bibi

Ingredients

• ✓ garlic granule
• cremini mushroom
• avocado oil
• soy sauce
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 375 degrees F (190 degrees C).
2. 2 Combine mushrooms, oil, soy sauce, garlic granules, salt, and pepper in a bowl; toss to coat.
3. 3 Transfer to the air fryer basket.
4. 4 Cook in the preheated air fryer for 10 minutes, shaking occasionally.

By Bren

Ingredients

• ✓ garlic granule
• salt
• onion powder
• black pepper
• beef eye of round roast
• worcestershire sauce
• avocado oil

Instructions

1. 1 Mix together salt, garlic granules, onion powder, and pepper in a small bowl.
2. 2 Trim and discard any fat from roast. Rub the roast with enough Worcestershire sauce to coat. Rub seasoning mixture over the entire surface of the roast.
3. 3 Place seasoned roast into a vacuum bag and seal using a vacuum sealer. Immerse the bag in a heat-proof container of water with a sous vide cooker. Set temperature to 134 degrees F (57 degrees C); cook for 18 hours. Wrap the top of the pot with plastic wrap; this will help retain water.
4. 4 When the time is up, remove roast from the bag and pat completely dry with paper towels.
5. 5 Heat 2 tablespoons avocado oil in a large skillet over high heat until it shimmers. Add roast and sear until evenly browned, 2 to 3 minutes per side, adding more avocado oil if necessary.
6. 6 Move the roast to a serving dish and serve.

By Bren

Ingredients

• ✓ garlic granule
• russet potato
• paprika
• chile powder
• white pepper
• salt
• grapeseed oil

Instructions

1. 1 Peel potatoes and cut into 3/8-inch slices. Place into a bowl of water for 15 minutes to remove most of the starch. Transfer to a clean kitchen towel and dry.
2. 2 Meanwhile, mix paprika, chile powder, garlic, white pepper, and salt together in a small bowl; set aside.
3. 3 Preheat an air fryer to 350 degrees F (180 degrees C) for 5 minutes.
4. 4 Place potatoes into a medium bowl and add grapeseed oil; mix well. Pour into the air fryer basket.
5. 5 Air-fry for 10 minutes, shaking occasionally. Increase the temperature to 400 degrees F (200 degrees C) and air-fry until golden brown, 12 to 15 more minutes.
6. 6 Pour fries into a bowl, sprinkle with seasoning mix, and shake the bowl to ensure fries are evenly covered. Taste and adjust salt if necessary. Serve immediately.

By Bren

Ingredients

• ✓ garlic granule
• butter
• lemon juice
• salt
• shrimp
• parchment paper
• parmesan cheese

Instructions

1. 1 Place melted butter in a medium bowl. Mix in lemon juice, garlic granules, and salt. Add shrimp and toss to coat.
2. 2 Line air fryer basket with perforated parchment paper. Place shrimp in the air fryer basket and sprinkle with Parmesan cheese.
3. 3 Cook shrimp in the air fryer at 400 degrees F (200 degrees C) until shrimp are bright pink on the outside and the meat is opaque, about 8 minutes.

By thedailygourmet

Ingredients

• ✓ garlic granule
• russet potato
• cooking spray
• white wine
• olive oil
• thyme
• salt
• black pepper

Instructions

1. 1 Peel and cut the potatoes into 1/2-inch strips.
2. 2 Fill a medium bowl with cold water and soak cut potatoes for 15 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil and spray with cooking oil.
4. 4 Remove the potatoes from the water and dry well.
5. 5 Combine white wine, oil, thyme, garlic, salt, and pepper in a bowl and mix well. Add potatoes and toss to coat. Spread out potatoes on the prepared baking sheet in a single layer without touching.
6. 6 Roast in the preheated oven for 15 minutes. Turn and continue roasting, turning occasionally, until potatoes are golden brown, an additional 15 to 20 minutes.

By Bren

Ingredients

• ✓ garlic granule
• self-rising flour
• plain greek yogurt
• granulated garlic
• italian seasoning
• salt
• butter
• olive oil
• parsley

Instructions

1. 1 Combine flour, yogurt, garlic granules, Italian seasoning, and salt in a bowl; mix to combine.
2. 2 Dust work surface with more flour. Transfer dough to work surface. Knead dough for 8 to 10 minutes with the palm of your hand. Add more flour (1 teaspoon at a time) as needed to keep dough from being too sticky.
3. 3 Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper or a silicone baking mat (such as Silpat®).
4. 4 Shape dough into a rounded loaf. Using a bench scraper, cut off 8 wedges of dough. Roll each wedge of dough into a rope shape and tie into knots. Place knots onto the prepared baking sheet.
5. 5 Bake in the preheated oven until knots are lightly browned, 10 to 12 minutes.
6. 6 Meanwhile, combine melted butter, oil, garlic granules, and parsley for topping in a small glass bowl. Brush mixture over the warm knots.

By thedailygourmet

Ingredients

• ✓ garlic granule
• hot dog bun
• tomato sauce
• herb blend
• paprika
• salt
• black pepper
• mild sausage
• olive oil
• garlic granules
• herb blend
• pepperoni
• mozzarella cheese
• parmesan cheese
• oregano
• crushed red pepper

Instructions

1. 1 To make the sauce, combine tomato sauce, garlic, 3 teaspoons herbs, paprika, salt and pepper in a sauce pan over medium-high heat.
2. 2 When sauce bubbles, reduce to a low simmer and stir. Cover and allow to simmer over very low heat for 15 minutes.
3. 3 Crumble Italian sausage in a pan and cook over medium heat until no longer pink, about 15 minutes. Drain over paper towels. Set aside.
4. 4 Preheat oven to 400 degrees F.
5. 5 Mix olive oil, garlic and 1 teaspoon herb blend in a small bowl.
6. 6 Open hot dog buns and arrange on sheet pans covered in foil.
7. 7 Separate buns in halves along the folds if you want to make 16 appetizers; leave whole if you want to make 8 pizzas.
8. 8 Brush the buns with the olive oil mixture.
9. 9 Toast buns in the oven for about 5 minutes, just until edges begin to brown.
10. 10 Remove pan from oven and spread each of the buns with the warm tomato sauce.
11. 11 Top with browned Italian sausage, pepperoni slices, mozzarella and Parmesan cheeses.
12. 12 Return pan to the oven and bake at 400 degrees F for 5 to 10 minutes or until cheeses are bubbling.
13. 13 Serve garnished with fresh oregano leaves and crushed red pepper, if desired.

By Ball Park Buns

Ingredients

• ✓ garlic granule
• cooking spray
• broccoli
• cheddar cheese
• white rice
• onion
• salt
• chicken breast
• poultry rub

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat an 8-inch square casserole dish with cooking spray.
2. 2 Combine broccoli, Cheddar cheese, rice, and onion in a medium bowl. Add salt and garlic granules; mix well.
3. 3 Cut a deep pocket into each chicken breast with a sharp knife. Stuff each breast with broccoli-cheese mixture, place in the prepared casserole, and sprinkle with poultry rub. Cover casserole with aluminum foil.
4. 4 Place in the preheated oven and bake for 25 minutes. Remove foil and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ garlic granule
• butter
• shallot
• chicken broth
• cream cheese
• heavy cream
• cheddar cheese
• broccoli rice
• xanthan gum
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add shallots and cook, stirring occasionally, until caramelized, about 5 minutes.
2. 2 Slowly pour in 1/2 cup chicken broth and stir to scrape up any bits of shallot. Add cream cheese and whisk to break up any lumps. Pour in remaining broth and whipping cream. Stir in Cheddar cheese, riced broccoli, and garlic granules. Simmer for 4 minutes.
3. 3 Add xanthan gum and whisk continuously until soup is thickened, 2 to 3 minutes. Serve immediately with freshly ground black pepper.

By thedailygourmet

Ingredients

• ✓ garlic granule
• parsley
• fennel seed
• salt
• black pepper
• italian seasoning
• onion
• red pepper flakes
• ground pork
• olive oil

Instructions

1. 1 Combine parsley, fennel, salt, black pepper, garlic, Italian seasoning, minced onion, and red pepper flakes in a spice grinder or mortar and pestle. Grind until finely crushed.
2. 2 Combine pork and spice mixture in a large bowl using your hands. Roll into a log; slice into four ½-inch-thick patties.
3. 3 Heat oil in a skillet over medium heat; add sausage patties and cook for 4 minutes. Flip patties; cook 4 minutes more. An instant-read thermometer inserted into centers should read at least 160 degrees F (73 degrees C).

By thedailygourmet

Ingredients

• ✓ garlic granule
• butter
• flour
• milk
• provolone cheese
• salt
• white pepper
• ground beef
• salt
• black pepper
• onion
• tortilla

Instructions

1. 1 Quesadilla:
2. 2 Melt butter in a saucepan over medium-low heat. Whisk in flour until well incorporated. Slowly pour in milk, whisking constantly, until mixture is smooth. Add provolone cheese, salt, and white pepper and whisk well until cheese has melted and sauce is smooth, 3 to 5 minutes. Set aside.
3. 3 Meanwhile, cook ground beef in a skillet over medium-high heat until lightly browned, 3 to 5 minutes. Season with salt, garlic granules, and pepper. Add onions and cook until soft and translucent and ground beef is browned, 3 to 5 minutes.
4. 4 Drain off any residual fat that has accumulated in the skillet from the ground beef. Pour ground beef mixture into the cheese sauce. Rinse out skillet.
5. 5 Lay a tortilla into a nonstick skillet. Add some of the ground beef mixture to half of the tortilla. Fold the other side of the tortilla over, to sandwich filling together. Cook until tortilla is browned on each side, 2 to 3 minutes per side.
6. 6 Remove quesadilla and cut into wedges. Repeat with remaining tortillas. Serve immediately.

By thedailygourmet

Ingredients

• ✓ garlic granule
• olive oil
• chicken breast
• chili powder
• oregano
• ground cumin
• tomato
• onion
• green bell pepper
• red bell pepper
• green chile
• seasoned salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Drizzle 2 tablespoons olive oil over the bottom of a 10x14 glass dish. Add chicken strips.
3. 3 Combine remaining 2 tablespoons olive oil, garlic granules, chili powder, oregano, and cumin in a small bowl. Rub mixture over the chicken. Add tomatoes, onion, green bell pepper, red bell pepper, and green chiles. Mix thoroughly. Sprinkle with seasoned salt.
4. 4 Bake in the preheated oven, uncovered, until chicken is no longer pink in the center and the 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 Nancy Ball

Ingredients

• ✓ garlic granule
• butter
• olive oil
• chicken breast
• oregano
• chicken broth
• farfalle pasta
• heavy cream
• spinach
• sun-dried tomato
• parmesan cheese
• soffrito seasoning blend

Instructions

1. 1 Heat butter and oil in a multi-functional pressure cooker (such as Instant Pot) set to Saute function. Add chicken to the hot pot; stir in garlic and oregano. Cook and stir until chicken is golden brown, 5 to 7 minutes.
2. 2 Pour chicken broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in pasta and whipping cream. Add spinach and sun-dried tomatoes on top. Hit Cancel.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes; quick-release remaining pressure. Unlock and remove the lid.
5. 5 Stir in 1 cup Parmesan cheese until melted. Top with soffrito seasoning and extra cheese if desired. Serve immediately.

By thedailygourmet

Ingredients

• ✓ garlic granule
• blade chuck roast
• salt
• black pepper
• olive oil
• garlic
• salt
• black pepper
• thyme
• parsley
• water
• beef base
• soy sauce

Instructions

1. 1 Place a heat-resistant pad underneath a large pot filled with warm water. Attach a sous vide precision cooker to the pot and set temperature to 135 degrees F (57°C). Set the timer to 24 hours.
2. 2 Remove all surface fat and silver skin from the roast. Truss the roast and generously season with salt and pepper on all sides.
3. 3 Place the roast in a large resealable bag and remove all the air with a vacuum sealer. Place bag in the pot once the right temperature is reached, making sure it is completely submerged. Cover pot with plastic wrap to ensure the water doesn't evaporate.
4. 4 Combine olive oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, thyme, and parsley in a small bowl 1 hour before the timer goes off.
5. 5 Preheat the oven to 400 degrees F (200 degrees C) 20 minutes before the timer goes off. Line a baking sheet with aluminum foil.
6. 6 Remove the bag from the pot and transfer to a plate. Remove roast and pat dry using paper towels to remove as much moisture as possible. Place the roast on the prepared baking sheet and cover with olive oil mixture.
7. 7 Roast in the preheated oven for 20 minutes.
8. 8 While the roast is in the oven, combine water, beef base, soy sauce, and garlic granules in a saucepan over medium-high heat. Bring to a soft boil, then reduce heat, and simmer until sauce is reduced, 10 to 15 minutes.
9. 9 Remove roast from the oven, cover with foil, and let rest for 10 minutes.
10. 10 Slice roast and place on a platter. Drizzle au jus on top or serve sauce separately.

By Bren

Ingredients

• ✓ garlic granule
• frank
• hot dog bun
• mustard
• onion
• cheddar cheese
• jalapeno pepper
• ground beef
• vegetable oil
• sweet yellow onion
• red bell pepper
• tomato sauce
• chili powder
• paprika
• salt
• pepper

Instructions

1. 1 Brown ground beef in 1 tablespoon vegetable oil in a large saucepan for about 10 minutes over medium heat. Add onion and red bell pepper, stirring well. Add tomato sauce and seasonings, stirring well. Allow mixture to bubble for about 10 minutes; reduce heat to simmer and cook for at least 30 minutes.
2. 2 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
3. 3 Cook hot dogs on your grill or on a grill pan until just seared on the outside.
4. 4 Toast buns in the preheated oven for about 10 minutes, taking care not to brown.
5. 5 Swipe each bun with mustard, top with chili as desired, followed by grated cheese, onion, and if you're brave, jalapeños.

By Ball Park Buns

Ingredients

• ✓ garlic granule
• pickle
• onion
• tomato
• lettuce
• hamburger bun
• swiss cheese
• pepper
• salt
• ground beef
• soy sauce
• button mushroom
• bacon
• lemon juice
• worcestershire sauce
• herbes de provence
• mayonnaise

Instructions

1. 1 Combine mayonnaise, herbes de Provence, Worcestershire sauce, and lemon juice in a small bowl until well mixed. Cover bowl and refrigerate herbed mayonnaise until ready to use.
2. 2 Cook bacon in a skillet over medium heat, turning occasionally, until crisp. Drain on paper towels. Discard all but 1 tablespoon drippings from the skillet.
3. 3 Add mushrooms and soy sauce to the skillet; cook over medium heat until mushrooms browned and soft, 5 to 10 minutes. Drain on paper towels.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Combine ground beef, garlic granules, salt, and black pepper in a bowl; form into patties.
6. 6 Cook patties on the preheated grill, 3 to 5 minutes per side, topping each with 2 slices cheese and covering grill to melt cheese during the last 2 minutes of cooking. An instant-read thermometer inserted into centers should read 160 degrees F (65 degrees C).
7. 7 Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
8. 8 Arrange hamburger buns on the prepared baking sheet. Lightly toast both sides buns in the preheated oven. Transfer buns to serving plates.
9. 9 Spread herbed mayonnaise on each bun. Add burgers to bottom buns; add desired toppings and top buns to burgers.

By Ball Park Buns

Ingredients

• ✓ garlic granule
• pickle
• onion
• tomato
• lettuce
• mayonnaise
• kosher salt
• mexican salsa
• chili powder
• lime
• lemon
• green onion
• avocado
• olive oil
• paprika
• cumin
• black pepper
• salt
• ground turkey breast
• olive oil
• hamburger bun

Instructions

1. 1 To make guacamole, sliced avocados in half, lengthwise. Remove the pit and discard. Scoop out the avocado flesh with a spoon into a bowl.
2. 2 Add juices, chili powder, salsa and salt and mash with a fork until nicely chunky.
3. 3 Cover with plastic and set aside. (If you want to make the guacamole an hour or so ahead of time, you can keep it fresh in its bowl in the refrigerator by pressing plastic wrap onto the surface of the guacamole so that no air reaches the avocado, which is what makes it turn brown.)
4. 4 In a bowl, combine garlic, salt, pepper, cumin and paprika until thoroughly blended.
5. 5 Brush each patty on both sides with olive and sprinkle with the seasoning blend on both sides.
6. 6 Using a skillet or grill pan, cook patties over medium-high heat, covered, about 5 to 6 minutes per side, until no pink remains. If you're adding cheese, do so for about the last 1 minute of cooking.
7. 7 Brush each bun on both sides with melted butter and warm in another skillet over medium-high heat for about 15 seconds per side, just until toasty.
8. 8 Place patties on each bun bottom, top with guacamole and other desired trimmings. Serve with a little salsa on the side.

By Ball Park Buns

Ingredients

• ✓ garlic granule
• honey
• yellow bell pepper
• red bell pepper
• red onion
• shallot
• tomato puree
• water
• sea salt
• cumin seed
• ginger
• cayenne pepper
• thyme
• oregano
• coriander
• mustard powder
• white sugar
• black pepper
• paprika
• cumin
• chili powder
• chicken thigh
• olive oil

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat and cook chicken thighs until browned on the outside, about 10 minutes. Transfer to a slow cooker.
2. 2 Grind garlic granules, chili powder, ground cumin, paprika, pepper, sugar, mustard powder, coriander, oregano, thyme, cayenne, ginger, cumin seeds, and sea salt in a mortar and pestle to make the spice mix.
3. 3 Sprinkle 1/2 the spice mix over the chicken and pour in enough water to cover. Add remaining spice mix, tomato puree, shallots, onion, red bell pepper, yellow bell pepper, and honey to the slow cooker.
4. 4 Cover and cook on Low until flavors are well combined and chicken is no longer pink in the center, 6 to 8 hours

By Cal-83

Ingredients

• ✓ garlic granule
• italian seasoning
• milk
• butter
• salt
• baking powder
• all-purpose flour
• cooking spray
• black pepper
• salt
• parsley
• thyme
• oregano
• onion
• celery
• carrot
• turkey
• garlic base
• milk
• water
• flour
• butter

Instructions

1. 1 Melt 1 tablespoon butter in a saucepan over medium heat. Whisk in 1 tablespoon flour to create a paste. Slowly add in water, stirring to incorporate. Stir in 1/2 cup milk and garlic base until mixture begins to bubble. Add turkey, carrots, celery, and onion and heat until warm, about 5 minutes. Mix in oregano, thyme, parsley, salt, and pepper. Remove from the heat and set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x6-inch casserole dish with cooking spray.
3. 3 Whisk together 1 cup flour, baking powder, and salt for cobbler topping in a bowl. Cut in 3 tablespoons butter until the mixture resembles coarse meal. Gradually stir in 1/2 cup milk until dough pulls away from the side of the bowl.
4. 4 Pour turkey filling into the prepared casserole dish. Drop cobbler topping on top and sprinkle with Italian seasoning and garlic granules.
5. 5 Bake in the preheated oven until cobbler topping is golden brown, about 25 minutes.

By thedailygourmet