Type what you have

Ingredients

• ✓ onion powder
• penne pasta
• tuna
• salt
• alfredo sauce
• parmesan cheese

Instructions

1. 1 Bring a large pot of water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta; return to pot.
2. 2 Place tuna in a skillet over low heat; season with onion powder and salt. Cook until lightly browned, about 5 minutes. Stir tuna into cooked pasta. Add Alfredo sauce; stir until combined. Garnish with grated Parmesan cheese.

By Angel Mom

Ingredients

• ✓ onion powder
• garlic powder
• chili powder
• black pepper
• chicken breast
• butter
• heavy cream
• salt

Instructions

1. 1 Combine garlic powder, chili powder, onion powder, and pepper in a shallow dish. Add chicken strips and toss until coated on all sides.
2. 2 Melt 2 tablespoons butter in a skillet over medium-high heat. Add seasoned chicken strips. Cook and stir in hot butter until browned on all sides, 4 to 5 minutes. Remove chicken from the skillet and set aside.
3. 3 Pour heavy cream into the skillet over medium heat, scraping up all the brown bits. Lower heat and simmer until sauce has reduced by half, 5 to 7 minutes. Add remaining 2 tablespoons butter and stir until melted. Return chicken to the skillet and heat until chicken is warmed through. Season with salt.

By Yoly

Ingredients

• ✓ onion powder
• turkey bacon
• angel hair pasta
• plain greek yogurt
• parmesan cheese
• egg
• italian seasoning
• red pepper flakes
• garlic salt

Instructions

1. 1 Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain, let cool, and crumble.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in angel hair pasta, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes.
3. 3 Meanwhile, whisk Greek yogurt, Parmesan cheese, egg, Italian seasoning, red pepper flakes, garlic salt, and onion powder together in a bowl.
4. 4 Drain pasta and return to the pot. Pour egg mixture over the pasta while still warm. Cook and stir over low heat for 1 to 2 minutes. Add bacon pieces and toss to coat.

By thedailygourmet

Ingredients

• ✓ onion powder
• ground beef
• tomato sauce
• basil
• oregano
• garlic powder
• white sugar
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease.
2. 2 Stir tomato sauce, basil, oregano, onion powder, garlic powder, sugar, salt, and pepper into beef. Bring to a boil, reduce heat to low, and cook sauce at a simmer, stirring occasionally, until thick and rich, about 1 hour.

By Jess

Ingredients

• ✓ onion powder
• russet potato
• vegetable broth
• thyme
• rosemary
• oregano
• basil
• parsley
• sage
• garlic

Instructions

1. 1 Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and let steam dry for a minute or two; return to the pot.
2. 2 Pour vegetable broth, thyme, rosemary, oregano, basil, onion powder, parsley, sage, and garlic over potatoes; mash with a potato masher.

By jodster52

Ingredients

• ✓ onion powder
• bread crumb
• romano cheese
• parsley
• salt
• black pepper
• garlic powder
• water
• egg
• ground beef

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together in a large bowl; stir in water and eggs.
3. 3 Add ground beef and mix until well combined.
4. 4 Form mixture into balls and place on a nonstick baking sheet.
5. 5 Bake in the preheated oven cooked through and evenly browned, about 30 minutes.
6. 6 Serve and enjoy!

By Dawn Fronius

Ingredients

• ✓ onion powder
• water
• white sugar
• active dry yeast
• bread flour
• romano cheese
• olive oil
• salt
• basil
• oregano
• garlic powder

Instructions

1. 1 Gather all ingredients.
2. 2 Mix warm water, sugar, and yeast together in a large bowl; let sit until mixture is foamy, about 5 minutes.
3. 3 Stir 3 cups flour, Romano cheese, olive oil, salt, basil, oregano, garlic powder, and onion powder into yeast mixture. Gradually mix in remaining 3 cups flour until incorporated; dough will be stiff.
4. 4 Knead dough on a lightly floured surface until smooth and rubbery, 5 to 10 minutes.
5. 5 Place dough into an oiled bowl and turn until the surface is coated. Cover with a damp dish towel and let rise until doubled in volume, about 1 hour.
6. 6 Punch dough down to release air; shape into two loaves. Place each loaf into a greased 9x5-inch loaf pan. Let rise until doubled in volume, about 30 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake in the preheated oven for 35 minutes. Remove loaves from the pans and let cool on wire racks for at least 15 minutes before slicing.

By Ann Barr

Ingredients

• ✓ onion powder
• olive oil
• garlic
• black pepper
• salt
• chicken breast
• balsamic vinegar
• basil
• mozzarella cheese
• roma tomato
• olive oil

Instructions

1. 1 Mix 1/4 cup olive oil, garlic, onion powder, pepper, and salt together in a bowl. Place chicken breasts into a shallow dish and pour marinade over top. Refrigerate for at least 4 hours.
2. 2 Meanwhile, heat balsamic vinegar in a small saucepan to a slow boil. Allow to boil for 15 minutes, watching carefully to prevent burning. Cook until vinegar has reduced to half the original volume. Remove from the stove and let cool completely.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Remove chicken from marinade and shake off excess. Discard remaining marinade.
4. 4 Layer the basil, mozzarella cheese, and tomato slices evenly onto each piece of chicken. Roll chicken up and secure with toothpicks.
5. 5 Heat olive oil in an oven-safe skillet over medium heat. Add stuffed chicken breasts and sear until browned, 3 to 4 minutes per side.
6. 6 Transfer the skillet to the preheated oven and bake until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Allow stuffed chicken breasts to rest for 5 minutes. Drizzle with balsamic reduction before serving.

By SunnyDaysNora

Ingredients

• ✓ onion powder
• olive oil
• yellow bell pepper
• red bell pepper
• mushroom
• onion
• zucchini
• garlic
• steak seasoning
• turkey kielbasa
• balsamic vinegar
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Stir in red and yellow bell peppers, mushrooms, zucchini, onion, and garlic. Season with steak seasoning and onion powder; reduce heat to low, cover, and cook until vegetables are tender, about 10 minutes.
2. 2 Stir in sausage; cook, stirring occasionally, for 10 minutes. Just before serving, add a splash of balsamic vinegar, and sprinkle liberally with Parmesan cheese.

By Hawn

Ingredients

• ✓ onion powder
• chicken breast
• olive oil
• salt
• black pepper
• garlic powder
• oregano
• red pepper flakes
• sun-dried tomato
• oil
• black olive
• hoagie roll

Instructions

1. 1 Preheat an outdoor grill for medium high heat, and lightly oil grate. Lightly pound chicken to flatten. Trim excess fat from edges. Brush lightly with olive oil, then season both sides of chicken with salt, pepper, garlic powder, onion powder, oregano and red pepper to taste; set aside
2. 2 In a medium bowl, combine the sun-dried tomatoes, olives, and about 2 1/2 tablespoons oil from the tomatoes. Season with salt and pepper to taste; set aside
3. 3 Place chicken on preheated grill, and cook for 10 to 12 minutes, turning in different directions while cooking to get cross-hatch grill marks. Place cooked chicken on rolls, and top each with a heaping tablespoon of tomato mixture.

By Dave G

Ingredients

• ✓ onion powder
• olive oil
• chicken breast
• salt
• black pepper
• potato
• green bell pepper
• oregano
• red pepper flakes
• tomato
• tomato paste
• chicken broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Heat oil in a large skillet over medium heat. Season chicken breasts on both sides with salt and pepper. Cook chicken in hot oil until completely browned, 2 to 3 minutes per side. Transfer chicken to the prepared baking dish; cover tightly with aluminum foil.
3. 3 Place potatoes and bell peppers in the skillet. Season with oregano, onion powder, and red pepper flakes. Cook and stir until vegetables soften, 10 to 15 minutes. Add tomatoes, tomato paste, and chicken broth to the skillet; bring to a boil. Remove from heat and pour over chicken breasts; tightly cover again with the aluminum foil.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By KXR173

Ingredients

• ✓ onion powder
• medium seashell pasta
• butter
• olive oil
• parsley
• garlic
• button mushroom
• asparagus
• salt
• black pepper
• scallop
• mascarpone cheese
• milk

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta; cook in boiling water until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.
2. 2 Meanwhile, melt 6 tablespoons butter with olive oil in a large skillet over medium heat. Mix in parsley and garlic and cook until fragrant, about 2 minutes. Add mushrooms and asparagus; season with onion powder, salt, and pepper. Cook, stirring occasionally, until asparagus is tender, about 5 minutes depending on the thickness.
3. 3 Place scallops in the pan with vegetables and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from heat when scallops are just finished.
4. 4 While scallops are cooking, combine mascarpone cheese, milk, and remaining 2 tablespoons butter in a small saucepan over medium heat. Cook and stir until sauce is warm and butter is completely melted and blended in.
5. 5 Stir sauce and drained pasta into scallops-vegetable mixture. Mix until evenly combined and serve hot.

By Andy Smith

Ingredients

• ✓ onion powder
• ground beef
• egg
• bread crumb
• parmesan cheese
• parsley
• garlic
• salt
• black pepper
• oregano
• basil
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Combine ground beef, eggs, bread crumbs, Parmesan cheese, parsley, garlic, onion powder, salt, black pepper, oregano, and basil in a large bowl; form into 2-inch meatballs.
3. 3 Wrap 1 half-slice bacon around 1 meatball; turn meatball 45 degrees and wrap 1 half-slice bacon around meatball to enclose. Repeat with remaining bacon and meatballs, forming 12 meatballs, wrapping each with 2 half-slices bacon. Place meatballs onto the prepared baking sheet, seam sides down.
4. 4 Bake in the preheated oven until meatballs no longer pink inside and bacon crisp, about 45 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (70 degrees C). Pour off excess grease.

By Jen Swanson

Ingredients

• ✓ onion powder
• ground pork
• red wine vinegar
• parsley
• garlic powder
• basil
• salt
• black pepper
• paprika
• red pepper flakes
• fennel seed
• brown sugar
• oregano
• thyme

Instructions

1. 1 Gather all ingredients.
2. 2 Place pork and red wine vinegar in a large mixing bowl. Sprinkle with parsley, garlic powder, onion powder, basil, salt, black pepper, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme.
3. 3 Knead until flecks of spice are evenly distributed throughout meat.
4. 4 Divide sausage into thirds. Form each into a 3-inch diameter log, wrap securely in plastic wrap, and place in a zip-top bag. Refrigerate for at least 12 hours before cooking.
5. 5 When ready to cook, remove logs from the zip-top bags and place on a cutting board. Use a finely serrated knife to cut logs right through the plastic wrapping into 1/4- to 1/2-inch-thick patties. Carefully remove and discard any plastic.
6. 6 Heat a large skillet over medium heat. Working in batches, cook sausage patties in the hot skillet until no longer pink in the center, 2 to 6 minutes per side, depending on thickness. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By Michelle Leigh Gossman

Ingredients

• ✓ onion powder
• ground beef
• black pepper
• tomato sauce
• tomato
• salt
• basil
• oregano
• garlic powder
• thyme
• red pepper flakes
• tomato paste
• zucchini

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Stir tomato sauce, tomatoes, salt, basil, oregano, garlic powder, onion powder, thyme, and red pepper flakes into ground beef; cook and stir until sauce is warmed through, about 2 minutes. Stir in tomato paste.
3. 3 Mix zucchini "noodles" into sauce, pressing down to fully submerge them; simmer over medium-low heat until zucchini is tender, about 10 minutes.

By Sarah

Ingredients

• ✓ onion powder
• all-purpose flour
• garlic powder
• salt
• black pepper
• beef stew meat
• vegetable oil
• baby carrot
• yellow onion
• potato
• celery
• garlic
• red wine
• beef broth
• tomato paste
• rosemary

Instructions

1. 1 Whisk together flour, onion powder, garlic powder, salt, and pepper in a large shallow bowl. Add beef to seasoned flour and toss until evenly coated; shake off any excess flour.
2. 2 Heat oil in a large skillet over medium heat. Cook beef in hot oil, stirring occasionally, until browned on all sides, 5 to 10 minutes. Transfer beef to the slow cooker; add carrots, onion, potatoes, celery, and garlic.
3. 3 Whisk together red wine, beef broth, tomato paste, and rosemary in a small bowl until smooth; pour over beef and vegetables.
4. 4 Cook on Low until beef and vegetables are tender, 4 to 6 hours.

By Christine Foley Wanner

Ingredients

• ✓ onion powder
• tomato
• olive oil
• onion
• garlic
• tomato sauce
• oregano
• salt
• black pepper
• meatless ground beef substitute
• vegan bread crumb
• parsley flakes
• garlic powder
• spaghetti

Instructions

1. 1 Dice tomatoes and return them to the can with their juice.
2. 2 Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add onion and garlic to the hot oil and cook, stirring frequently, for 2 minutes. Stir in diced tomatoes and their juice, tomato sauce, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Bring sauce to a simmer and reduce heat to low. Let simmer while preparing meatballs.
3. 3 Combine beef substitute with bread crumbs, parsley, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, garlic powder, and onion powder in a bowl; mix until ingredients are well combined. Roll the mixture into twelve 1 1/2-inch balls.
4. 4 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
5. 5 Meanwhile, heat remaining 2 tablespoons olive oil in a deep skillet or Dutch oven over medium-high heat. Add meatballs to the pan and saute, turning occasionally, until all sides are browned and a bit crisp, about 10 minutes total. Reduce heat to low.
6. 6 Pour simmering tomato sauce over the meatballs and mix. Simmer sauce with meatballs for an additional 10 minutes. Serve meatballs and sauce over spaghetti.

By fabeveryday

Ingredients

• ✓ onion powder
• whole wheat pasta
• vegetable oil
• orange bell pepper
• red bell pepper
• celery
• carrot
• garlic
• tomato soup
• water
• potato
• chicken broth
• basil
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
2. 2 Heat oil in a large saucepan over medium heat. Cook and stir bell peppers, celery, carrots, and garlic in hot oil until slightly tender, about 5 minutes.
3. 3 Pour tomato soup plus 1/2 can of water into the saucepan. Add potatoes, chicken broth, basil, onion powder, salt, and pepper; stir to combine. Bring to a boil; reduce heat and simmer soup until flavors combine, about 1 hour.
4. 4 Serve soup over cooked pasta.

By usmcwifey

Ingredients

• ✓ onion powder
• onion
• celery
• mushroom
• garlic
• chicken broth
• tomato paste
• oregano
• black pepper
• white sugar
• celery salt
• basil
• seasoned salt
• vegetable oil
• all-purpose flour

Instructions

1. 1 Combine about 1/4 each onions, celery, mushrooms, and garlic with 1/4 cup chicken broth in the bowl of a food processor; pulse until smooth, adding more chicken broth as necessary. Transfer puréed vegetable mixture to a large pot. Repeat with remaining onions, celery, mushrooms, and garlic.
2. 2 Stir remaining chicken broth into vegetable purée in the pot; bring to a boil, reduce heat to low, and simmer until flavors blend, about 45 minutes.
3. 3 Stir tomato paste, oregano, black pepper, sugar, celery salt, basil, onion powder, and seasoned salt into vegetable purée-broth mixture; bring to a boil, reduce heat to low, and simmer until flavors blend, about 45 minutes more.
4. 4 Whisk oil and flour into sauce until smooth.

By LifeMadeDelicious

Ingredients

• ✓ onion powder
• olive oil
• onion
• kale
• tomato
• green chile pepper
• garlic
• water
• bay leaf
• cumin
• cannellini bean
• oregano
• basil
• salt
• black pepper

Instructions

1. 1 Heat the olive oil in a large deep skillet over medium-high heat. Add the onions and kale. Cook and stir until the onions become transparent and the kale wilts and reduces in volume, 5 to 7 minutes.
2. 2 Reduce the heat to medium. Stir the tomatoes and green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft, about 1 hour. Stir in the cannellini beans and continue simmering until beans are heated through, about 10 minutes. Stir in the oregano and basil. Add salt and pepper to taste.

By Stefanie N

Ingredients

• ✓ onion powder
• chicken breast
• salt
• black pepper
• spaghetti
• alfredo sauce
• italian seasoning
• garlic powder
• onion
• basil
• salt
• black pepper
• cayenne pepper
• parmesan cheese
• broccoli

Instructions

1. 1 Gather all ingredients.
2. 2 Season chicken with a pinch of salt and pepper. Heat a large skillet over medium-high heat. Add chicken and cook until no longer pink in the center and juices run clear, 7 to 10 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
4. 4 Meanwhile, add Alfredo sauce to the chicken; season to taste with Italian seasoning, garlic powder, onion, basil, salt, black pepper, onion powder, and cayenne.
5. 5 Bring to a simmer; stir in Parmesan cheese. Cook mixture until cheese is melted and you are able to lift a spoon out of the sauce without cheese hanging onto it, 3 to 5 minutes.
6. 6 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes.
7. 7 Add broccoli to sauce.
8. 8 Drain cooked pasta. Scoop into individual serving bowls and pour sauce on top.

By supertat

Ingredients

• ✓ onion powder
• arborio rice
• chickpea
• garlic
• black pepper
• salt
• paprika
• cumin
• cayenne pepper
• garlic powder
• potato
• tomato
• onion
• vegetable stock
• chive
• basil
• margarine

Instructions

1. 1 Heat margarine in a pot over medium heat; cook and stir basil and chives until fragrant, 1 to 2 minutes. Heat vegetable stock in a separate saucepan over medium-low heat; keep warm.
2. 2 Cook and stir onion, tomato, potatoes, garlic powder, onion powder, cayenne pepper, cumin, paprika, salt, and black pepper into chive mixture until onion is tender, about 6 minutes. Add garlic and chickpeas; cook until garlic is fragrant, 1 to 2 minutes. Stir rice into chickpea mixture; cook and stir until rice is coated and lightly toasted, 2 to 3 minutes.
3. 3 Stir warm vegetable stock, 1 cup at a time, into rice mixture, waiting until the broth is absorbed before adding next cup. Continue stirring rice and adding vegetable stock until rice is fully cooked, about 20 minutes.

By Bri Weipert

Ingredients

• ✓ onion powder
• garlic powder
• salt
• trottole pasta
• tomato paste
• red wine
• water
• tomato
• bay leaf
• oregano
• garlic
• basil
• baby portobello mushroom
• olive oil
• red bell pepper
• onion
• ground bison

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; heat until indicator reads 'Hot.' Add bison, onion, red bell pepper, and olive oil. Saute until bison is browned and crumbly, 5 to 7 minutes. Add mushrooms; saute until slightly softened, 1 to 2 minutes.
2. 2 Stir basil, garlic, oregano, and bay leaf into the bison mixture. Add tomatoes, water, wine, and tomato paste. Turn cooker off. Add pasta; stir until coated. Mix in salt, onion powder, and garlic powder.
3. 3 Set cooker to Manual. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir well.

By kimbalina28

Ingredients

• ✓ onion powder
• mozzarella cheese
• marinara sauce
• salt
• oregano
• egg
• green onion
• parsley
• cream cheese
• parmesan cheese
• spinach
• ricotta cheese
• vegetable oil
• butter
• milk
• all-purpose flour
• salt
• egg

Instructions

1. 1 Whisk 4 eggs and ¼ teaspoon salt together in a bowl; gradually whisk in flour, alternating with milk, until smooth. Whisk in melted butter; refrigerate batter at least 1 hour.
2. 2 Heat a small skillet over medium heat; brush skillet with vegetable oil using a pastry brush. Pour in about ¼ cup batter (enough to lightly cover bottom of the skillet) and immediately swirl the skillet to spread batter out to cover bottom completely. Cook until crêpe turns lightly golden brown on the bottom; flip and cook until other side has small brown spots. Transfer crêpe to a plate; layered between waxed paper. Repeat with remaining batter, brushing the skillet with oil as needed to prevent crêpes from sticking.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Gently combine ricotta cheese, spinach, Parmesan cheese, cream cheese, parsley, green onion, 2 eggs, onion powder, oregano, and ½ teaspoon salt in a bowl until filling is thoroughly mixed.
5. 5 Spread 1 cup marinara sauce into the bottom of a 9x13-inch baking dish. Place 1 crêpe onto a work surface; spoon about 3 tablespoons filling, or more as needed, down the center of crêpe. Roll crêpe over filling; place into baking dish. Repeat with remaining crêpes and filling. Spread remaining marinara sauce over filled crêpes; sprinkle with mozzarella cheese.
6. 6 Bake in the preheated oven until bubbling and mozzarella cheese is melted and slightly browned, 20 to 30 minutes.

By Fantasy Gardener and Chef

Ingredients

• ✓ onion powder
• mozzarella cheese
• tomato sauce
• garlic
• roasted red pepper
• shrimp
• water
• egg
• all-purpose flour
• parmesan cheese
• bread crumb
• cayenne pepper
• garlic powder
• marjoram
• thyme
• oregano
• black pepper
• salt
• paprika
• canola oil

Instructions

1. 1 Pour oil into a pot and heat to 350 degrees F (175 degrees C).
2. 2 Combine paprika, salt, black pepper, oregano, thyme, marjoram, garlic powder, onion powder, and cayenne powder in a bowl. Mix 1 tablespoon of spice mixture with bread crumbs and Parmesan cheese in a separate bowl. Mix remaining spices with flour in a third bowl.
3. 3 Beat eggs and water together in a bowl.
4. 4 Dip each shrimp in flour mixture, then in egg mixture, and then in bread crumbs and place on a plate.
5. 5 Fry shrimp in hot oil until they float and turn golden brown, about 1 minute. Drain on a paper towel-lined plate.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Pour tomato sauce into an 8-inch square casserole dish and top with fried shrimp, dipping them to coat with sauce. Top with mozzarella cheese.
8. 8 Broil in the preheated oven until cheese starts to brown, 3 to 4 minutes.

By Challengergurl

Ingredients

• ✓ onion powder
• red pepper flake
• italian seasoning
• chicken bouillon granules
• garlic powder
• tomato paste
• cabernet sauvignon
• red bell pepper
• red bell pepper
• green bell pepper
• mushroom
• garlic
• onion
• celery
• olive oil
• cornstarch
• black pepper
• salt
• chicken breast
• chicken thigh

Instructions

1. 1 Dredge chicken thighs and breasts with salt, pepper, and cornstarch.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat 1 1/2 tablespoons olive oil in the Instant Pot bowl. Add chicken and cook until browned on both sides, flipping halfway using tongs, about 10 minutes. Transfer chicken to a plate.
3. 3 Heat remaining 1 1/2 tablespoons olive oil to the Instant Pot bowl. Sauté celery and onion until translucent, about 3 minutes. Add garlic; stir in mushrooms, green bell pepper, red bell pepper, and roasted red bell peppers. Sauté until fragrant, about 1 minute more.
4. 4 Return chicken to the bowl. Add Cabernet Sauvignon, tomato paste, garlic powder, onion powder, bouillon, Italian seasoning, and red pepper flakes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 11 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Shelly Exel-Miles

Ingredients

• ✓ onion powder
• mozzarella cheese
• cottage cheese
• black pepper
• salt
• italian seasoning
• basil
• parsley
• balsamic vinegar
• tomato paste
• tomato
• garlic
• olive oil
• red pepper flakes
• cayenne pepper
• garlic powder
• garlic salt
• ground turkey
• salt
• zucchini

Instructions

1. 1 Make zucchini noodles using a spiralizer or julienne peeler. Place noodles in a colander and cover liberally with 1 tablespoon salt. Let sit until noodles release some moisture, about 20 minutes. Rinse noodles and pat dry.
2. 2 Place ground turkey, garlic salt, garlic powder, onion powder, cayenne pepper, and red pepper flakes in a large oven-safe skillet over medium heat. Cook and stir until turkey is browned and juices run clear, about 5 minutes. Drain grease.
3. 3 Push turkey to the sides of the skillet to make an empty space in the center. Add olive oil and minced garlic; cook until garlic is fragrant, about 1 minute.
4. 4 Preheat oven to 400 degrees F (200 degrees C).
5. 5 Stir diced tomatoes, tomato paste, balsamic vinegar, parsley, basil, Italian seasoning, 1/2 teaspoon salt, and black pepper into the skillet. Bring to a boil; cook until sauce thickens, about 15 minutes. Stir in noodles. Cover with cottage cheese. Sprinkle mozzarella cheese evenly on top.
6. 6 Bake in the preheated oven until cheese is melted, about 15 minutes. Turn on broiler and broil until cheese is golden brown, about 2 minutes. Remove from oven and let sit for 5 to 10 minutes before serving.

By Haley Griffin Egesdahl

Ingredients

• ✓ onion powder
• cornstarch
• mozzarella cheese
• parmesan cheese
• olive oil
• parsley
• ricotta cheese
• lasagna noodle
• black pepper
• salt
• garlic powder
• egg
• bread crumb
• ground veal
• ground pork
• ground beef
• chicken breast
• chicken broth
• escarole
• carrot
• garlic
• onion
• butter

Instructions

1. 1 Melt 1 tablespoon butter in a large pot; cook and stir 1/2 small onion and 1/2 garlic clove until onion is translucent, about 5 minutes. Stir shredded carrots and escarole into onion mixture; cook and stir until escarole is wilted, about 10 minutes.
2. 2 Pour chicken broth into pot with vegetables and bring to a boil. Reduce heat to low and simmer chicken breasts in broth until chicken is no longer pink inside, about 10 minutes. Remove chicken breasts and vegetables from broth with a slotted spoon, let chicken cool, and chop into bite-size pieces. Set chicken and vegetables aside; retain chicken broth in pot.
3. 3 Combine meat loaf mix, bread crumbs, egg, remaining 1/2 small onion, remaining 1/2 garlic clove, onion powder, garlic powder, salt, and black pepper in a bowl; mix thoroughly. Scoop about 1 1/2 teaspoon meat mixture and roll into a small meatball; repeat with remaining mixture. Refrigerate meatballs until firm, about 30 minutes.
4. 4 Bring chicken broth back to a boil, reduce heat to medium-low, and simmer meatballs in broth until no longer pink inside, about 10 minutes. Remove meatballs from chicken broth with a slotted spoon. Retain chicken broth in pot.
5. 5 Bring chicken broth back to a boil, reduce heat to medium-low, and cook lasagna noodles until cooked through but still slightly firm to the bite, about 10 minutes, stirring occasionally. Drain and set noodles aside. Reserve remaining chicken broth.
6. 6 Combine chopped chicken, vegetables, ricotta cheese, and parsley in a bowl; season with salt and black pepper. Chill mixture for 10 minutes to become firm.
7. 7 Preheat oven to 375 degrees F (190 degrees C). Coat the bottom of a large, deep baking dish with olive oil.
8. 8 Place 3 cooked lasagna noodles into baking dish. Layer 1/3 the ricotta-chicken mixture and 1/3 the meatballs over noodles; sprinkle layers with 1/3 cup Parmesan cheese and 2/3 cup mozzarella cheese. Repeat layers twice more, using 3 lasagna noodles, 1/3 the ricotta mixture, 1/3 the meatballs, 1/3 cup Parmesan cheese, and 2/3 cup mozzarella cheese per layer.
9. 9 Bring remaining chicken broth to a boil, reduce heat to low, and whisk cornstarch into chicken broth until thickened, about 5 minutes. Pour thickened chicken broth over casserole. Sprinkle remaining 1/3 cup Parmesan and 2/3 cup mozzarella cheese over top.
10. 10 Bake casserole in the preheated oven until bubbling and cheese topping has melted, about 20 minutes.

By Dsom216

Ingredients

• ✓ onion powder
• black pepper
• garlic salt
• worcestershire sauce
• italian seasoning
• parmesan cheese
• bread crumb
• egg
• ground beef
• parmesan cheese
• parsley
• basil
• spinach
• half and half
• carrot
• escarole
• potato gnocchi
• black pepper
• salt
• italian seasoning
• bay leaf
• chicken broth
• garlic
• yellow onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium-low heat and sauté onion in hot oil until soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds. Add chicken broth, bay leaf, Italian seasoning, sea salt, and pepper; bring slowly to a simmer, about 5 minutes.
2. 2 Meanwhile, prepare meatballs: Combine ground beef, beaten egg, bread crumbs, 2 tablespoons Parmesan cheese, onion powder, Italian seasoning, Worcestershire sauce, garlic salt, and pepper in a large bowl. Mix until well combined. Roll mixture into tiny 1/2-inch meatballs.
3. 3 Drop meatballs carefully, one at a time, into simmering soup in the pot. Bring to a slow simmer and cook for 20 minutes. Skim off any foam that comes to the surface with a spoon and discard.
4. 4 Add gnocchi, escarole, and carrot; bring soup back to a simmer. Stir in half-and-half, spinach, and basil. When gnocchi rise to the top, remove from heat.
5. 5 Discard bay leaf and garnish with 1/4 cup Parmesan cheese to serve.

By James

Ingredients

• ✓ onion powder
• tomato
• parmesan cheese
• spinach
• mozzarella cheese
• vegetable oil
• chicken breast
• white pepper
• salt
• thyme
• cumin
• cayenne pepper
• paprika
• nutmeg
• romano cheese
• parmesan cheese
• egg yolk
• heavy cream
• garlic
• butter
• bacon
• salt
• all-purpose flour
• vegetable oil
• active dry yeast
• sugar
• water

Instructions

1. 1 Mix water, sugar, yeast, and 2 tablespoons of vegetable oil for several seconds on low speed in the work bowl of a large stand mixer fitted with a dough hook. Stop the mixer and add the flour and salt. Start the mixer on low speed and mix until the flour mixture is incorporated with the yeast mixture; turn speed to medium-low and machine-knead the dough until springy and smooth, 10 to 12 minutes. Sprinkle dough with flour occasionally if it sticks to the sides of the bowl.
2. 2 Form dough into a ball and place into an oiled bowl; turn the dough over in the bowl several times to oil the surface of the dough. Cover the dough with a towel, set into a warm place, and allow to rise until double, 30 minutes to 1 hour.
3. 3 Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a paper towel-lined plate and allow to cool; chop and set aside.
4. 4 Melt butter in a saucepan over medium-low heat. Cook the garlic in the melted butter until fragrant, about 1 minute. Stir the cream into the butter mixture. Add the egg yolks and whisk with the butter mixture until smooth. Stir 1/2 cup of Parmesan cheese, the Romano cheese, and nutmeg into the mixture; season to taste with salt. Bring the sauce just barely to a simmer over low heat; cook and stir at a simmer until cheeses have melted and sauce has thickened, 3 to 5 minutes. Remove from heat and set aside.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Mix the paprika, cayenne pepper, cumin, thyme, 1/8 teaspoon of salt, white pepper, and onion powder together in a bowl. Rub one side of each chicken breast thoroughly with the spice mixture. Heat 1 tablespoon vegetable oil in a skillet over high heat. Sear the chicken breasts, seasoned sides first, in the hot oil until the spices turn almost black, about 1 minute per side; transfer to a baking sheet.
7. 7 Bake the chicken breasts in the preheated oven until no longer pink in the center and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 5 to 10 minutes; set aside.
8. 8 Punch down pizza dough and roll out onto a floured work surface. Shape pizza crust on a large pizza stone or heavy baking sheet. Poke several holes in the crust with a fork to help it release steam.
9. 9 Bake the crust in the oven until top is very lightly cooked, 5 to 7 minutes. Remove from oven and spread a layer of Alfredo sauce over the crust. Spread the mozzarella cheese in an even layer over the sauce. Slice the blackened chicken breasts and arrange over the mozzarella cheese. Sprinkle pizza with spinach leaves and chopped bacon. Top with 3 tablespoons of Parmesan cheese.
10. 10 Return pizza to oven and bake until the mozzarella cheese is melted and browned, 15 to 20 minutes. Sprinkle pizza with chopped Roma tomatoes to serve.

By -KOL-