Type what you have

Ingredients

• ✓ garlic powder
• onion powder
• meat tenderizer
• seasoning salt
• rib-eye steak
• onion
• beer
• lime juice

Instructions

1. 1 Combine garlic powder, onion powder, meat tenderizer, and seasoning salt in a small bowl; rub into both sides of steaks.
2. 2 Arrange 1/4 sliced onions in bottom of a 9x13-inch pan; lay steaks across onions. Top with more onions; pour 1/4 bottle beer and 1/4 cup lime juice over top. Repeat layers until all steaks layered. Pour any remaining beer and lime juice over top. Cover pan. Marinate in the refrigerator for 30 to 40 minutes. Do not marinate steaks longer than 1 hour, because the acid from the lime juice will begin to cook the meat.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steaks from marinade; discard remaining marinade.
4. 4 Cook on the preheated grill to your desired degree of doneness, about 2 minutes per side for well done. Rest before slicing, 5 minutes. Serve with warm tortillas.

By lilloli500

Ingredients

• ✓ garlic powder
• canola oil
• honey
• ancho chile powder
• hot sauce
• chicken breast
• corn
• canola oil
• salt
• black pepper
• sweet potato
• heavy cream

Instructions

1. 1 Combine oil, honey, ancho chile powder, garlic, and hot sauce in a bowl; whisk together. Place chicken breasts in a large resealable plastic bag; pour in marinade and close bag. Marinate in refrigerator, 3 hours to overnight.
2. 2 Preheat oven to 450 degrees F (230 degrees C).
3. 3 Place sweet potatoes on a baking sheet. Place corn in a shallow baking pan. Brush with canola oil; season with salt and pepper. Cover pan with aluminum foil.
4. 4 Place both sweet potatoes and corn in the preheated oven. Bake until corn is roasted and brown, about 25 minutes. Continue baking until sweet potatoes are tender, about 45 minutes more.
5. 5 Allow corn and sweet potatoes to cool until easy to handle, about 20 minutes. Cut kernels from ears of corn; transfer half to a blender. Peel and cube sweet potatoes; add to the blender. Add cream; puree. Transfer mash to a bowl; stir in the remaining corn. Season with salt and pepper. Cover and keep warm.
6. 6 Preheat grill for medium heat and lightly oil the grate.
7. 7 Remove chicken from bag and place on preheated grill; discard remaining marinade. Cook until no longer pink at the bone and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
8. 8 Cut chicken breasts into 3 equal pieces; serve on top of sweet potato-corn mash.

By Vintage Chef

Ingredients

• ✓ garlic powder
• salt
• black pepper
• new york strip steak
• onion
• white vinegar
• onion powder
• olive oil
• beef broth
• sofrito
• garlic

Instructions

1. 1 Combine salt, pepper, and garlic powder in a small bowl. Sprinkle over steak slices on all sides to season. Transfer steak to a resealable plastic bag and add sliced onions, vinegar, and onion powder. Move steaks around to combine with the marinating ingredients. Seal the bag and refrigerate for 1 hour.
2. 2 Heat olive oil in a skillet over medium heat. Add steak and onion mixture; cook and stir until steak is browned and onions are soft, 4 to 6 minutes. Remove from the skillet and keep warm.
3. 3 Add beef broth, sofrito, and garlic to the skillet and cook over medium heat until garlic is golden brown, 2 to 3 minutes. Add steak and onions back to the skillet, cover, and simmer over low heat until onions and steak are cooked through, about 15 minutes.

By Elsie

Ingredients

• ✓ garlic powder
• olive oil
• white fish
• salt
• black pepper
• garlic
• lime juice
• lemon
• roma tomato
• onion
• green bell pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon olive oil.
2. 2 Rub remaining olive oil over the fish fillets and place into the baking dish. Season fish with garlic powder, salt, and black pepper; top with minced garlic. Drizzle lime juice over the fish. Arrange lemon slices, tomato slices, onion slices, and bell pepper slices atop the fish. Cover baking dish tightly with aluminum foil.
3. 3 Bake in preheated oven until fish flakes easily with a fork, 30 to 40 minutes.

By Jay

Ingredients

• ✓ garlic powder
• sausage
• vegetable oil
• onion
• chickpea
• tomato sauce
• sherry wine
• marsala
• adobo seasoning
• oregano
• red pepper flake
• black pepper

Instructions

1. 1 Slice sausage lengthwise; cut into ¼-inch slices.
2. 2 Heat oil in a large pot over medium-high heat. Add sausage; brown about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, tomato sauce, and sherry; season with adobo seasoning, oregano, pepper flakes, black pepper, and garlic powder. Simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).

By TOOS64

Ingredients

• ✓ garlic powder
• water
• lime
• onion powder
• thyme
• black peppercorn
• salt
• pork chop
• olive oil
• onion
• garlic
• cilantro

Instructions

1. 1 Combine 2 cups water, juice of 1 lime, garlic powder, onion powder, thyme, peppercorns, and salt in a large pot; bring to a boil. Add pork, reduce heat to medium-low, and simmer until pork is very tender, 1 to 1 ½ hours. Add more water as necessary to keep pork covered.
2. 2 Off heat, rest pork in broth for 30 minutes. Transfer pork to a cutting board; shred using 2 forks, removing and discarding excess fat. Set aside.
3. 3 Heat oil in a large skillet over medium-high heat. Add pork; fry until almost crisp, about 5 minutes. Add onion and garlic; cook until onion is crisp-tender, about 10 minutes more.
4. 4 Stir in remaining juice of 1 lime and cilantro.

By Lisa

Ingredients

• ✓ garlic powder
• pork shoulder
• white vinegar
• cumin
• turmeric
• salt
• black pepper
• vegetable oil
• orange juice
• water
• onion
• flour
• water

Instructions

1. 1 Place pork into a large bowl. In a small bowl, mix together vinegar, cumin, turmeric, garlic powder, salt, and pepper. Pour over pork and stir to coat. Cover and refrigerate for 1 hour.
2. 2 Heat oil in a large skillet over medium-high heat. Transfer pork to the hot skillet, reserving marinade. Cook in hot oil until nicely browned on the outside. Add orange juice, 1/2 cup water, onion, and reserved marinade. Reduce heat to low, cover, and simmer until pork is fork tender, about 30 minutes.
3. 3 In a small cup, stir together flour and 2 tablespoons water. Stir into the skillet and simmer uncovered until thickened, 2 to 4 minutes.

By Kimber

Ingredients

• ✓ garlic powder
• soy sauce
• salt
• black pepper
• cumin
• chicken breast
• pineapple chunk
• white sugar
• potato starch
• vegetable oil
• vegetable oil
• tomato paste
• red bell pepper
• green onion

Instructions

1. 1 Whisk soy sauce, salt, black pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions; toss to evenly coat. Set aside to marinate.
2. 2 Meanwhile, combine pineapple chunks, syrup, and sugar in a medium saucepan over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Transfer pineapple chunks to a bowl; leave syrup in the pan off heat.
3. 3 Place potato starch in a bowl. Remove chicken from marinade; shake off excess. Discard remaining marinade. Dredge chicken in potato starch; shake off excess.
4. 4 Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper-towel-lined plate.
5. 5 Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper; cook until slightly softened but still crispy, 1 to 2 minutes. Add chicken and pineapple chunks; slowly pour in some syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.

By tooth

Ingredients

• ✓ garlic powder
• black bean
• olive oil
• garlic
• sugar
• bay leaf
• sazon seasoning
• onion powder
• cumin
• oregano
• salt
• black pepper
• onion
• green bell pepper

Instructions

1. 1 Combine black beans in a large pot over medium heat. Add olive oil, garlic, sugar, bay leaf, sazon seasoning, garlic powder, onion powder, cumin, oregano, salt, and pepper; stir to combine. Stir in onion and bell pepper. Cover pot and simmer until flavors are well combined and onions and bell peppers are cooked thoroughly, 8 to 15 minutes.
2. 2 Remove lid and adjust seasoning.

By mtndew2034

Ingredients

• ✓ garlic powder
• american cheese
• brown rice
• cheese sauce
• broccoli
• tomato
• basil
• bamboo skewer
• portobello mushroom
• zucchini
• yellow squash
• scallop
• sugar
• black pepper
• onion powder
• salt
• lemon juice
• orange juice

Instructions

1. 1 Whisk orange juice, lemon juice, salt, onion powder, garlic powder, black pepper, and sugar together in a large bowl to dissolve seasoning into the liquid. Add scallops, yellow squash, zucchinis, and portobello mushroom to the mojito marinade; toss to coat.
2. 2 Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Thread onto a skewer a piece of mushroom, yellow squash, zucchini, and a scallop, respectively. Repeat so there are two of each item on the skewer; repeat with remaining skewers. Sprinkle fresh basil evenly over the skewers.
5. 5 Carefully remove tomato insides with a spoon; discard tomato insides.
6. 6 Pour broccoli with cheese sauce into a microwave-safe bowl; cook in microwave until broccoli is tender and the sauce is melted, 3 to 5 minutes.
7. 7 Stir broccoli with cheese sauce and rice together in a bowl; spoon into the hollowed-out tomatoes. Place 2 strips American cheese atop the mixture in a crossing pattern.
8. 8 Cook the skewers in preheated oven until the scallops are cooked through, 25 to 30 minutes. Remove from oven to a plate; cover with aluminum foil to keep warm.
9. 9 Reduce oven heat to 350 degrees F (175 degrees C).
10. 10 Bake tomatoes in the oven until the cheese is bubbling, 5 to 10 minutes. Serve with the skewers.

By Jules Fernan

Ingredients

• ✓ garlic powder
• chicken
• barbecue sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a shallow baking dish and sprinkle with garlic powder. Cover and bake 1 hour at 350 degrees F (175 degrees C).
3. 3 Remove baking dish from oven and drain any fat from dish. Pour the barbecue sauce evenly over the chicken and bake uncovered for 30 minutes at 350 degrees F (175 degrees C). Remove and serve.

By Julie

Ingredients

• ✓ garlic powder
• hot dog bun
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Separate buns and spread butter onto the cut side of each one.
4. 4 Sprinkle with garlic powder. Place on a baking tray.
5. 5 Toast under the preheated broiler until golden brown, about 4 minutes.

By CANDYLAND7

Ingredients

• ✓ garlic powder
• brussels sprout
• olive oil
• seasoned salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Trim ends off Brussels sprouts. Quarter large ones and halve smaller ones. Place in a large bowl; drizzle with olive oil and mix well. Pour onto a rimmed baking sheet. Sprinkle with garlic powder and seasoned salt.
3. 3 Bake in the preheated oven until tender, 30 to 45 minutes.

By FrackFamily5 CACT

Ingredients

• ✓ garlic powder
• breadstick dough
• egg
• rosemary

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions.

By BAKINGNUTS

Ingredients

• ✓ garlic powder
• tri-tip roast
• onion 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

• ✓ garlic powder
• chicken breast
• cream of chicken soup
• evaporated milk
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour.
3. 3 In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking.

By JMOOSE

Ingredients

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

• ✓ garlic powder
• chili powder
• paprika
• sweet potato
• spread

Instructions

1. 1 Preheat oven to 350 degrees F. Line shallow baking pan with aluminum foil; set aside.
2. 2 Combine chili powder, garlic powder, and paprika in small bowl. Toss potatoes, Country Crock® Spread, and seasoning mixture in large bowl. Turn onto prepared baking pan.
3. 3 Bake until potatoes are tender and golden brown, turning once, about 20 minutes.

By Country Crock

Ingredients

• ✓ garlic powder
• corned beef brisket
• onion powder
• beer

Instructions

1. 1 Gather all ingredients.
2. 2 Place brisket fat-side up on a rack inside an electric pressure cooker. Sprinkle garlic powder and onion powder over brisket; pour beer into the pot.
3. 3 Close and lock the lid. Select "Meat" setting according to manufacturer's instructions; set timer for 1 hour 30 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
5. 5 Transfer brisket to a cutting board; remove the top layer of fat and slice across the grain.

By Christina

Ingredients

• ✓ garlic powder
• spread
• mixed herbs
• bread

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Combine all ingredients except bread in small bowl. Arrange bread on baking sheet; spread with herb mixture.
3. 3 Broil until golden, about 2 minutes.

By Country Crock

Ingredients

• ✓ garlic powder
• green bean
• butter
• brown sugar
• bacon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Put green beans in a baking dish. Mix butter, brown sugar, and garlic powder together in a bowl; pour over green beans. Arrange bacon strips atop the beans.
3. 3 Bake in preheated oven until the bacon is cooked and the green beans are tender, about 30 minutes.

By TammyJean

Ingredients

• ✓ garlic powder
• canola oil
• kale
• salt
• dill weed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Pour oil into a spritzer.
2. 2 Spread kale over a large baking sheet. Spray oil evenly over kale, then sprinkle with garlic powder, sea salt, and dill; stir until evenly distributed.
3. 3 Bake in the preheated oven, stirring every 5 minutes, until crispy, 10 to 15 minutes total.

By Terrie

Ingredients

• ✓ garlic powder
• sweet potato
• olive oil
• parmesan cheese
• salt

Instructions

1. 1 Poke the sweet potatoes along their sides with a fork. Microwave the sweet potatoes, laid out in a circle in the microwave, until soft, 10 to 15 minutes.
2. 2 Slice the potatoes, across their width, into 1/2-inch slices. Separate them so they're not sticking together. Put 1/4 cup of olive oil into a small cup. Brush that oil onto the flat surfaces with a pastry brush. Pour any remaining oil over potatoes.
3. 3 Put the oiled sweet potatoes into a gallon-sized zip-top bag. Add Parmesan cheese, garlic powder, and salt. Shake the bag thoroughly for 1 minute. Manipulate the pieces with your hand (from the outside) to make sure all pieces get exposed to the cheese and powder.
4. 4 Heat remaining 1/2 cup of olive oil in a skillet over medium-high heat. Carefully pour the sweet potatoes into the skillet. Cook, moving the pieces around and flipping periodically, for 7 minutes. Remove from heat and serve.

By mafnoor

Ingredients

• ✓ garlic powder
• chicken thigh
• onion flake
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place chicken thighs in a baking dish; season both sides with garlic powder, dried minced onion, and salt.
3. 3 Bake in the preheated oven until no longer pink at the bone and juices run clear, about 45 minutes. An instant-read thermometer inserted into thickest part of thigh, near the bone, should read 165 degrees F (74 degrees C).

By KALENG

Ingredients

• ✓ garlic powder
• dill weed
• salt
• black pepper
• red potato
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil.
2. 2 Mix dill, garlic powder, salt, and pepper together in a small bowl.
3. 3 Toss potatoes with oil in a large bowl; sprinkle seasoning mixture over top and toss to coat. Spread potatoes in a single layer on the prepared pan.
4. 4 Bake in the preheated oven until potatoes are tender and golden brown, about 40 minutes.

By McCormick Spice

Ingredients

• ✓ garlic powder
• ground beef
• black pepper
• celery seed

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
2. 2 In a large bowl, combine the ground beef with the garlic powder, ground black pepper and celery seed to taste. Mix well and form into 8 flat patties.
3. 3 Spread 4 of the patties with your favorite condiments, then place the 4 remaining patties over these and seal the edges.
4. 4 Grill over high heat for 5 minutes per side, or to desired doneness. Use either two spatulas to turn, or you could use a fish basket.

By Dan

Ingredients

• ✓ garlic powder
• butter
• onion powder
• black pepper
• white pepper
• green bean

Instructions

1. 1 Heat butter, garlic powder, onion powder, and pepper in a saucepan over medium heat until butter is melted, 1 to 2 minutes. Stir green beans into butter mixture and cook until beans are heated through, 5 to 10 minutes.

By ZoeysMama

Ingredients

• ✓ garlic powder
• fingerling potato
• lemon
• olive oil
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Wash potatoes and pat dry. Cut abnormally large potatoes in half so all potatoes are around the same size (no bigger than 1/2 of a ping pong ball). Transfer to a metal baking pan.
3. 3 Mix lemon juice and olive oil together and drizzle over potatoes. Sprinkle with garlic powder and salt. Toss until well coated and spread evenly in the pan.
4. 4 Bake in the preheated oven for 20 minutes. Stir and bake until tender, about 10 minutes more.

By laurieish

Ingredients

• ✓ garlic powder
• butter
• barbecue sauce
• worcestershire sauce
• chicken

Instructions

1. 1 Melt butter in a saucepan over medium heat. Stir barbeque sauce, Worcestershire sauce, and garlic powder together with the melted butter. Stir chicken into the sauce mixture to coat.
2. 2 Place cover on saucepan and simmer until the chicken pieces are cooked through and no longer pink in the middle, 3 to 5 minutes. Remove cover and spoon sauce over chicken pieces; continue cooking until sauce thickens, about 4 minutes more.

By Aaron

Ingredients

• ✓ garlic powder
• swordfish steak
• teriyaki sauce
• margarine

Instructions

1. 1 Gather all ingredients. Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Meanwhile, marinate swordfish in teriyaki sauce, 5 minutes per side.
3. 3 Grill swordfish, basting frequently with melted butter, until fish flakes easily with a fork, 5 to 6 minutes per side.
4. 4 Season with garlic powder and serve.

By BKATBSC