Type what you have

Ingredients

• ✓ granulated garlic
• vegetable oil
• pork chop
• salt
• black pepper
• soy sauce
• water
• rice vinegar
• honey
• coconut sugar
• ginger root
• garlic
• pineapple ring
• cornstarch

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once the pot is hot.
2. 2 Sprinkle both sides of pork chops with salt, garlic, and pepper. Sear pork chops in the hot oil until golden brown, 2 to 4 minutes per side. Add soy sauce, water, rice vinegar, honey, coconut sugar, ginger, and garlic. Mix to combine. Cancel Saute function.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 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. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
5. 5 Pour 1/3 cup pineapple juice from the can into a small bowl. Add cornstarch to make a slurry.
6. 6 Remove pork chops from the pot and cover to keep warm.
7. 7 Stir slurry into the liquid in the pot. Select Saute function and cook, stirring frequently, until sauce thickens, about 3 minutes. Add 1 pineapple ring per pork chop to the sauce. Serve each pork chop with 1 pineapple slice and teriyaki sauce.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• orange juice
• oil
• pollo asado seasoning
• vinegar
• chicken breast

Instructions

1. 1 Combine orange juice, oil, 1 tablespoon pollo asado seasoning, vinegar, and garlic in a large container, or resealable plastic bag.
2. 2 Sprinkle remaining pollo asado seasoning on chicken. Add chicken to the marinade and refrigerate for 1 hour or overnight.
3. 3 Preheat an air fryer to 370 degrees F (180 degrees C).
4. 4 Drain off marinade from chicken.
5. 5 Air-fry until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve immediately.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• chicken breast
• all-purpose flour
• adobo seasoning
• corn flakes cereal
• taco seasoning mix
• cooking spray

Instructions

1. 1 Trim chicken breast of any visible fat and cut into bite-sized pieces.
2. 2 Combine flour, adobo seasoning, and garlic in a resealable plastic bag. Shake well. Add chicken pieces and toss to coat. Refrigerate, 8 hours to overnight.
3. 3 Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.
4. 4 Add cornflakes to the bowl of a food processor and process to the texture of flour, about 20 seconds. Measure out 1/2 cup. Season cornflake 'flour' with taco seasoning and mix well. Transfer into a resealable plastic bag and add seasoned chicken. Shake well. Transfer chicken pieces to the air fryer basket. Lightly coat with cooking spray.
5. 5 Air fry for 5 minutes. Shake the basket and spray chicken again with cooking spray. Air fry for 5 minutes more. Serve immediately.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• potato
• avocado oil
• parsley
• salt

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Place potatoes into a bowl; add oil and toss to coat. Add garlic, parsley, and salt; toss until well distributed. Transfer potatoes to the air fryer basket.
3. 3 Place the basket into the preheated air fryer and cook, tossing occasionally, until golden brown, 20 to 25 minutes.

By Bren

Ingredients

• ✓ granulated garlic
• lobster tail
• lemon
• butter
• parsley

Instructions

1. 1 Fill a large pot with warm water. Attach the sous vide cooker to the pot; set the temperature to 130 degrees F (54 degrees C).
2. 2 Cut underside of lobster tail with kitchen shears and remove fins; carefully lift out meat.
3. 3 Place 1 lemon slice in the bottom of a resealable plastic bag. Place lobster tail meat over lemon and spread with 1 teaspoon butter. Season with a pinch of parsley and garlic. Repeat with remaining lobster tail, lemon, butter, parsley, and garlic using a second resealable plastic bag.
4. 4 Use the water immersion method to remove all air from the bags and place into the pot, securing with tongs so they are fully immersed.
5. 5 Cook in the preheated water for 30 minutes. Remove the bags from the pot, open, and move lobster tails to a warm plate.

By Bren

Ingredients

• ✓ granulated garlic
• biscuit
• olive oil
• rosemary
• chili powder
• salt
• basil
• oregano
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Shape biscuit dough into 12 balls. Roll each ball into a 4- to 6-inch long strip.
3. 3 Combine olive oil, rosemary, garlic, chili powder, salt, basil, oregano, and pepper in a bowl. Dip dough strips one-by-one into the oil mixture and roll until totally covered. Tie each strip into a knot, stretching as needed. Place knots on an ungreased baking sheet.
4. 4 Bake in the preheated oven until golden brown, about 15 minutes.

By St3ph

Ingredients

• ✓ granulated garlic
• chicken tenderloin
• tapioca starch
• jerk seasoning
• egg
• hot sauce
• cornflake
• coconut flakes

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Meanwhile, combine tapioca starch, jerk seasoning, and garlic in a shallow bowl for the dry mix. Beat together egg and hot sauce in a separate shallow bowl for the egg wash. Combine corn flakes and coconut flakes in a third shallow bowl for the crust.
3. 3 Dip each chicken tender into the dry mix, shaking off excess spice. Dip into egg wash, draining excess, and dredge through the crust mixture. Repeat steps for each tender.
4. 4 Place crusted chicken tenders into the air fryer basket and cook on high for 6 minutes. Turn tenders and cook for another 6 minutes until chicken is cooked through and coating is crisp.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• butter
• pork sausage
• onion
• pumpkin puree
• chicken broth
• heavy cream
• salt
• sage

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function and allow pot to heat. Add butter and melt. Add sausage and chopped onion. Stir until sausage is crumbled and onions are browned, about 5 minutes. Stir in pumpkin and 1 cup of chicken broth. Add remaining 2 cups chicken broth, 1 cup at a time, stirring well after each addition. Close and lock the lid. Cancel Saute function.
2. 2 Select Soup setting according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream, salt, sage, and garlic. Serve immediately.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• cottage cheese
• evaporated milk
• parmesan cheese
• white pepper
• parsley

Instructions

1. 1 Add cottage cheese and evaporated milk to the jar of a Vitamix blender (or other high-powered blender); blend on high until smooth, about 30 seconds.
2. 2 Pour cottage cheese mixture into a sauce pan over medium high heat. Stir in Parmesan cheese. garlic, and white pepper. Cook, stirring often, until sauce has thickened, 15 to 20 minutes; stir in parsley.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• chicken breast
• olive oil
• sazonador total
• salt
• pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil.
2. 2 Drizzle olive oil over chicken breasts coating all sides. Combine sazonador total, garlic, salt, and pepper in a small bowl and sprinkle on all sides of the chicken breasts. Place chicken breasts onto the baking sheet.
3. 3 Bake, uncovered, in the preheated oven until chicken breast is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Do not overbake. Allow to rest for 10 minutes before serving.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• olive oil
• cauliflower
• kosher salt
• egg
• mozzarella cheese
• almond flour
• parsley
• oregano
• red pepper flakes

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a 9x13-inch sheet pan with parchment paper and lightly coat with olive oil. Set aside.
2. 2 Place riced cauliflower in a food processor and chop until it's a similar consistency to flour. Toss the cauliflower pieces and 1 teaspoon kosher salt together. Wrap the cauliflower in a kitchen towel and wring out as much liquid as possible.
3. 3 Put the cauliflower in a large bowl and add eggs, mozzarella cheese, almond flour, parsley, oregano, pepper flakes, garlic, and remaining 1 1/2 teaspoons salt. Mix the ingredients until thoroughly combined. The mixture should hold together when you squeeze it in your hand.
4. 4 Evenly and firmly press cauliflower mixture into the prepared pan. Use a rubber spatula to divide the crust in half horizontally and press the dough to either side so there is a 1/4-inch of space between the 2 crusts.
5. 5 Bake in the preheated oven until crusts are brown around the edges and set, 15 to 20 minutes.
6. 6 Remove crusts from the oven. Lift crusts using the parchment paper and flip over directly onto the pan. Discard the parchment paper. Place crusts back in the oven and cook until the bottoms begin to brown as well, about 5 minutes more.
7. 7 Remove crusts from the oven and use as desired.

By NoFailRecipes

Ingredients

• ✓ granulated garlic
• russet potato
• butter
• sour cream
• colby-jack cheese
• kosher salt
• black pepper
• beef
• barbecue sauce
• bacon
• green onion

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Scrub Idaho Russet Potatoes until clean and dry them. Place on a baking sheet and bake for 1 hour, or until potatoes are cooked through. Remove from oven and place on a wire rack to cool slightly. Lower oven temperature to 375 degrees F.
3. 3 Cut potatoes lengthwise about 3/4 of the way through, leaving them attached on the bottom. Scrape the insides of potatoes with a spoon into a large mixing bowl. Add butter, sour cream, 1 cup of cheese, garlic, salt and pepper. Mash together or whip with an electric mixer, depending on your desired texture.
4. 4 Spoon filling into potato shells and place on a baking sheet. Toss cooked ground beef with barbecue sauce and spoon equally over potatoes. Sprinkle each potato with remaining cheese, bacon, and green onions.
5. 5 Bake for 20 to 25 minutes, or until potatoes are heated through and cheese is melted. Serve immediately.

By Idaho Potatoes

Ingredients

• ✓ granulated garlic
• panko bread crumb
• parmesan cheese
• basil pesto
• egg
• milk
• ricotta cheese
• italian seasoning
• salt
• pepper
• ground turkey

Instructions

1. 1 Combine panko, Parmesan cheese, pesto, egg, milk, ricotta cheese, Italian seasoning, salt, pepper, and garlic in a large bowl; mix together. Add ground turkey and lightly fold into the mixture--the more you mix the tougher it will be.
2. 2 Preheat the air fryer to 375 degrees F (190 degrees C) for 5 minutes.
3. 3 Shape ground turkey mixture into 1-1/2 inch meatballs and place into the air fryer basket.
4. 4 Cook meatballs in the air fryer until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ granulated garlic
• ground beef
• italian seasoning
• salt
• marinara sauce
• tomato
• water
• cabernet sauvignon
• dry red wine
• tortellini
• cream cheese
• mozzarella cheese

Instructions

1. 1 Heat a Dutch oven over medium-high heat. Add ground beef and cook until brown and crumbly, 5 to 10 minutes. Add Italian seasoning, salt, and granulated garlic; mix to combine.
2. 2 Stir in marinara sauce, diced tomatoes with liquid, water, and red wine until well combined. Reduce heat to low; add tortellini and cook until warmed through, about 10 to 15 minutes.
3. 3 Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
4. 4 Add cream cheese to tortellini mixture and stir gently to blend; sprinkle mozzarella cheese over the surface.
5. 5 Bake in the preheated oven until cheese is melted and golden brown, about 15 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• bacon
• shallot
• garlic
• chicken stock
• corn
• arborio rice
• butter
• white wine
• parmesan cheese
• oregano
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon to the hot pot and cook until crisp, 3 to 4 minutes. Remove bacon to a rack to drain. Add shallot and garlic to the pot and cook until fragrant, about 2 minutes. Mix in 1 cup chicken stock. Stir in corn kernels, rice, and butter. Pour in remaining 1/4 cup chicken stock and white wine. Cancel Saute function.
2. 2 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.
3. 3 While risotto is cooking, chop bacon.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add chopped bacon, Parmesan cheese, oregano, granulated garlic, and salt and stir until thoroughly combined. Add more chicken stock, 1 tablespoon at a time, if risotto is too dry.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• angel hair pasta
• shrimp
• all-purpose flour
• salt
• black pepper
• grapeseed oil
• butter
• chicken broth
• white wine
• whipping cream
• lemon juice
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
2. 2 Meanwhile, butterfly shrimp, and lightly press open.
3. 3 Mix flour, salt, garlic, and black pepper in a shallow dish. Reserve 2 tablespoons flour mixture and set aside. Dredge shrimp in flour mixture until well coated, shaking off excess flour.
4. 4 Heat a skillet over medium-high heat. Add 2 tablespoons oil and allow to get hot. Melt 2 tablespoons butter in the hot oil, add shrimp, and cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Transfer shrimp to a pan lined with a drip rack and keep warm.
5. 5 Heat remaining 2 tablespoons oil in the same skillet and stir in reserved flour mixture. Stir and cook for 1 to 2 minutes, but be careful so it doesn't burn. Add chicken broth and white wine. Bring to a boil over medium-high heat, reduce heat, and add cream and lemon juice. Stir and cook until sauce has slightly thickened, 3 to 5 minutes. Remove skillet from heat and stir in remaining 2 tablespoons butter until melted.
6. 6 Divide pasta into serving bowls, top with lemon sauce, and 4 to 5 shrimp per serving. Garnish with chopped parsley.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• arrowroot powder
• onion
• salt
• italian seasoning
• beef stew meat
• butter
• olive oil
• mushroom
• portobello mushroom
• beef broth
• balsamic vinegar
• tomato powder
• arrowroot powder

Instructions

1. 1 Combine 2 tablespoons arrowroot powder, garlic, onion, salt, and seasoning in a quart-sized resealable bag. Add beef stew meat and toss to coat.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and olive oil and allow to get hot. Add meat and cook until browned on all sides, in batches if necessary, 5 to 10 minutes per batch. Add mushrooms and stir to combine. Mix in beef broth, vinegar, and tomato powder. Cancel Saute function.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 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 20 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
5. 5 Ladle 1/4 cup liquid into a small bowl and blend in 1 teaspoon arrowroot powder to make a slurry. Pour slurry into the pot; stir to incorporate. Select Saute function and cook until liquid starts to thicken, 3 to 5 minutes.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• olive oil
• onion
• garlic
• tomato
• italian seasoning
• onion powder
• salt
• black pepper
• vegetable broth
• zucchini
• cheese tortellini
• heavy cream
• parmesan cheese

Instructions

1. 1 Heat olive oil in a saucepan until shimmering over medium heat. Add chopped onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 45 seconds. Add 1/2 of diced tomatoes with liquid. Season with Italian seasoning, garlic, onion powder, salt, and pepper. Stir to combine.
2. 2 Add in half of the diced tomatoes with liquid. Add in Italian seasoning, salt, pepper, garlic granules and onions powder. Stir to combine.
3. 3 Pour remaining tomatoes into a bowl and puree with an immersion blender. Add to sauce with vegetable broth.
4. 4 Mix in zucchini and tortellini. Cover and cook until tortellini float on the top and are cooked through, 8 to 10 minutes.
5. 5 Stir in cream and cheese until well combined. Taste and adjust seasoning to taste. Serve immediately.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• vegetable broth
• brown rice
• egg
• lemon juice
• dill weed
• salt
• black pepper

Instructions

1. 1 Bring broth to a boil in a large saucepan. Add rice. Reduce heat and simmer, stirring soup occasionally, until rice is very tender, about 10 minutes.
2. 2 Whisk eggs in a large bowl; add lemon juice. Ladle about 1 cup of hot soup into the egg-lemon mixture; pour slowly and stir constantly so that the eggs do not curdle.
3. 3 Stir egg mixture into the soup in the saucepan. Season with dill, garlic, salt, and pepper. Cook and stir over low heat until eggs are cooked, about 3 minutes more.

By Just Joely

Ingredients

• ✓ granulated garlic
• egg noodle
• all-purpose flour
• salt
• onion
• salt-free seasoning blend
• beef stew meat
• olive oil
• butter
• portobello mushroom
• onion
• beef broth
• water
• onion and mushroom soup mix

Instructions

1. 1 Place frozen egg noodles in the refrigerator to thaw, 8 hours to overnight.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function.
3. 3 While the pot is heating, combine flour, salt, granulated onion, granulated garlic, and seasoning blend in a resealable bag. Add stew meat, seal the bag, and shake to thoroughly coat the meat.
4. 4 When the pot is hot, add oil and butter. Cook beef in batches until seared, about 5 minutes per batch, removing seared beef to a plate.
5. 5 Add mushrooms and onion to the pot, then pour in beef broth; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Blend water and dry onion and mushroom soup mix together in a small bowl and pour over the noodles.
6. 6 Cancel Sauté function and select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
7. 7 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes, then use the quick-release method for any remaining pressure. Unlock and remove the lid. Serve immediately.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• pork loin chop
• avocado oil
• paprika
• salt
• black pepper
• onion powder
• cayenne pepper

Instructions

1. 1 Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.
2. 2 Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.
3. 3 Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.
4. 4 Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.
5. 5 While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.
6. 6 When the grill is ready, lightly spray chops with avocado oil spray.
7. 7 Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
8. 8 Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.

By Bibi

Ingredients

• ✓ granulated garlic
• coriander
• curry powder
• garam masala
• salt
• black pepper
• yogurt
• white vinegar
• chicken breast

Instructions

1. 1 Combine coriander, curry powder, garam masala, granulated garlic, salt, and black pepper in a glass bowl; stir in vinegar and yogurt to combine. Pour yogurt marinade into a large resealable plastic bag; add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Cook on the preheated grill until chicken is no longer pink in centers and juices run clear, about 5 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ granulated garlic
• parsley
• all-purpose flour
• sour cream
• worcestershire sauce
• dijon mustard
• half-and-half
• beef broth
• olive oil
• butter
• nutmeg
• allspice
• black pepper
• salt
• onion
• panko bread crumb
• egg
• ground turkey

Instructions

1. 1 Combine ground turkey, egg, bread crumbs, onion, garlic, salt, pepper, allspice, and nutmeg in a large bowl; mix until well combined. Use a spring-hinged scoop to form about 12 meatballs.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and oil; heat until butter is melted. Cook meatballs in the hot fat until browned on all sides, about 4 minutes. Work in batches if necessary. Transfer browned meatballs to a shallow dish and loosely cover with foil.
3. 3 Pour broth into the pot and scrape off all the browned bits from the bottom of the pot using a wooden spoon. Mix in 1/2 cup half-and-half, Dijon mustard, and Worcestershire sauce. Return meatballs to the pot and coat with the sauce.
4. 4 Cancel Saute mode. 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.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, for 7 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Transfer meatballs carefully to a shallow dish and cover loosely with foil.
6. 6 Whisk together remaining 1/4 cup half-and-half, sour cream, and flour in a small bowl. Stir into the pot and simmer until thickened, 3 to 5 minutes. Serve meatballs with sauce and garnish with parsley.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• panko bread crumb
• parmesan cheese
• lemon pepper seasoning
• thyme
• parsley
• lemon zest
• salmon
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine panko, Parmesan, lemon-pepper seasoning, thyme, parsley, garlic, and lemon zest in a bowl.
3. 3 Place salmon onto the prepared baking sheet. Brush melted butter over top, then sprinkle with panko mixture.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• egg
• pesto
• salt
• cornflake
• parmesan cheese
• cantanzaro herbs
• salt
• chicken tender

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Mix together egg, pesto, and salt in a shallow dish. In a separate dish mix together cornflake crumbs, Parmesan cheese, cantanzaro herbs, garlic, and salt.
3. 3 Dip each piece of chicken piece first in egg wash, then dredge through the cornflake mixture, shaking off excess breading. Place chicken pieces in the air fryer basket.
4. 4 Air fry for 5 minutes, rearrange chicken pieces, and fry until no longer pink in the center and the juices run clear, about 5 minutes more.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• gruyere cheese
• spinach
• chicken broth
• flour
• chardonnay wine
• lemon
• thyme
• garlic
• butter
• vegetable oil
• portobello mushroom
• salt
• italian seasoning
• chicken breast
• butter
• olive oil
• gemelli pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gemelli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup pasta cooking water.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Add 1 tablespoon butter and allow to melt. Season chicken strips with Italian seasoning, garlic granules, and salt. Once butter is melted, add seasoned chicken strips and cook until strips are a golden color, about 5 minutes. Add portobello mushrooms and cook until softened, about 5 minutes.
3. 3 Remove chicken and mushrooms from the skillet. Set aside on a plate and keep warm.
4. 4 Wipe out skillet and add 1 tablespoon oil and 1 tablespoon butter. Melt butter over medium heat and add garlic; cook until fragrant, about 30 seconds. Add thyme sprigs and lemon zest. Cook for 30 seconds, stirring often. Pour in wine and lemon juice. Continue to cook and stir until sauce has reduced by half, about 3 minutes. Whisk in flour to thicken sauce and create a roux. Gradually add broth, whisking continuously, until you have a thick sauce. Add spinach and cook for 1 minute.
5. 5 Stir in 1/2 of the Gruyere cheese and stir until well combined. Once cheese has melted, add remaining cheese and stir until melted. If sauce is too thick, gradually stir in reserved pasta cooking water to thin out the sauce.
6. 6 Add cooked pasta to the skillet and toss until well combined with the sauce. Add chicken and mushrooms, adjust seasoning to taste, and serve immediately.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• ground beef
• oat
• tomato sauce
• egg
• onion
• salt
• black pepper
• ketchup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together ground beef, oats, tomato sauce, eggs, onion, garlic, salt, and pepper until well combined. Press into a 9x5-inch loaf pan.
3. 3 Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 1 hour.
4. 4 Remove from the oven and spread ketchup over top. Serve with additional ketchup.

By RobotLady

Ingredients

• ✓ granulated garlic
• ground bison
• panko bread crumb
• egg
• worcestershire sauce
• hot sauce
• black pepper
• olive oil cooking spray
• american cheese
• hamburger bun

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Combine bison, bread crumbs, egg, Worcestershire sauce, hot sauce, garlic, and pepper in a large bowl. Form into 4 patties. Place patties on a baking sheet. Cover with foil and refrigerate until chilled, about 15 minutes.
3. 3 Spray patties with cooking spray. Cook on the preheated grill until hot and slightly pink in center, about 5 minutes per side. Top each patty with cheese slices. Continue cooking until cheese melts, about 2 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
4. 4 Sandwich patties between toasted bun halves and serve.

By S T Andersen

Ingredients

• ✓ granulated garlic
• tomato
• vegetable oil
• water
• mixed vegetable flakes
• bacon bit
• parsley
• beef bouillon
• chicken bouillon powder
• mustard powder
• salt
• paprika
• onion
• chickpea
• lima bean
• kidney bean
• white kidney bean
• pinto bean

Instructions

1. 1 To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or zip-top bag.
2. 2 To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in a small zip-top bag and shake to mix. Place bag in the container with bean mix. Store at room temperature.
3. 3 To make one batch of soup (6 servings), start 2 1/2 hours before serving. Rinse 1 1/2 cups bean mix in a sieve under running water. Place beans in a 3-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add juice and reserve tomatoes to add near the end of simmering time.) Bring to a boil; reduce heat, cover, and simmer for 2 to 2 1/2 hours until beans are tender.

By Lois Richer

Ingredients

• ✓ granulated garlic
• butter
• olive oil
• onion
• ground beef
• salt
• hamburger seasoning
• portobello mushroom
• black pepper
• swiss cheese
• hamburger roll

Instructions

1. 1 Heat a skillet over medium heat. Add butter and oil; heat until butter is melted. Add onion and garlic. Cook until onion is soft and translucent, about 5 minutes.
2. 2 Meanwhile, divide ground meat into 4 portions and shape into patties. Season with salt and seasoning.
3. 3 Heat a large skillet or flat-top over medium-high heat for a few minutes. Place patties into the hot skillet and smash with a spatula or bacon press. Hold patties down for 30 seconds, then cover each patty with some of the cooked onion. Cook for 2 minutes. Carefully flip burgers, making sure to scrape the browned bits off the skillet.
4. 4 Press down on the flipped patties to sink the onions into the meat.
5. 5 Meanwhile, add sliced mushrooms to the skillet used for the onion and cook until softened, about 5 minutes.
6. 6 Season patties with salt and pepper and place a slice of cheese on each. Cook until burgers have reached the desired doneness, 2 to 4 minutes more. Top each patty with leftover onion and mushrooms and serve on buns.

By thedailygourmet