Type what you have

Ingredients

• ✓ onion powder
• corned beef brisket
• garlic 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

• ✓ onion powder
• celery seed
• caraway seed
• lager beer
• brown sugar
• mustard powder
• black pepper
• dill weed
• bratwurst sausage
• sauerkraut

Instructions

1. 1 Crush celery seeds and caraway seeds with a mortar and pestle until ground.
2. 2 Mix beer, brown sugar, dry mustard, onion powder, pepper, dill, and crushed seeds together in a bowl until brown sugar is dissolved.
3. 3 Place brats into a large nonstick skillet over medium heat. Pour beer mixture over top and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
4. 4 Uncover and increase the heat to medium. Boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt the skillet to roll brats in the sticky sauce until thoroughly coated. Transfer brats to a plate and cover to keep warm.
5. 5 Add sauerkraut to the skillet and stir to combine with any leftover sauce; cook for 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with warm brats.

By JTk364

Ingredients

• ✓ onion powder
• potato
• onion
• green bell pepper
• garlic powder
• salt
• black pepper
• vegetable oil
• kielbasa sausage

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook onions and potatoes for 15 minutes, stirring occasionally. Reduce flame to med and stir in bell pepper, onion powder, garlic powder, salt and pepper. Cover, and cook 5 minutes. Stir in kielbasa, cover, and cook for 15 minutes, or until onions are caramelized.

By Christopher Shorts

Ingredients

• ✓ onion powder
• baby carrot
• yellow potato
• onion
• water
• corned beef brisket
• spice packet
• garlic powder
• irish stout beer
• cabbage

Instructions

1. 1 Spread baby carrots, potatoes, and onion over the bottom of a slow cooker crock, then pour in water.
2. 2 Season brisket on the lean side with onion powder and garlic powder. Place brisket, seasoned-side down, onto vegetables. Pour beer over brisket, then sprinkle spice packet over top. Cover and cook on Low for 10 hours.
3. 3 Transfer brisket to a cutting board. Stir cabbage into the liquid and vegetable mixture remaining in the slow cooker. Cover and cook on High until cabbage is tender, 30 to 45 minutes.
4. 4 Slice corned beef and serve with cabbage mixture.

By Steven Moshlak

Ingredients

• ✓ onion powder
• green cabbage
• ground beef
• salt
• parsley
• black pepper
• water
• rice
• tomato soup
• tomato

Instructions

1. 1 Boil cabbage in a stockpot until tender, 10 to 15 minutes. Drain well.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix salt, parsley, onion powder, and black pepper into ground beef.
3. 3 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Stir tomato soup and crushed tomatoes together in a bowl.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Combine cabbage, seasoned ground beef, rice, and tomato mixture together in a bowl; transfer to a 9x13-inch baking dish.
6. 6 Bake in the preheated oven until bubbling, about 45 minutes.

By cjsmart

Ingredients

• ✓ onion powder
• salt
• black pepper
• paprika
• basil
• oregano
• garlic powder
• beef brisket
• onion
• bay leaf
• irish stout beer

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Mix salt, black pepper, paprika, basil, oregano, garlic powder, and onion powder in a bowl; rub spice mixture over brisket.
3. 3 Arrange onion rings in the bottom of a roasting pan; lay brisket, fat-side up, atop onions. Scatter bay leaves around brisket. Pour beer over brisket. Cover roasting pan with an oven-proof lid or aluminum foil.
4. 4 Cook in the preheated oven for 8 hours. An instant-read thermometer should read an internal temperature of 145 degrees F (65 degrees C). Remove from oven and let rest for 1 hour before slicing.

By JOSIE

Ingredients

• ✓ onion powder
• salt
• caraway seed
• sage
• fennel seed
• coriander seed
• rosemary
• paprika
• garlic powder
• all-purpose flour
• vegetable oil
• chicken

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine kosher salt, caraway, sage, fennel, coriander, and rosemary in a spice grinder or mortar. Grind to a coarse powder. Transfer spice mixture to a bowl; stir in paprika, garlic powder, flour, and onion powder. Mix in vegetable oil to make a smooth paste.
3. 3 Pat chicken halves dry with paper towels and tuck wing tips behind the back. Brush spice paste onto chicken halves, coating all sides and seasoning under wings and legs. Place chicken halves, skin-sides up, in a baking dish or roasting pan, leaving space around chickens so halves aren't touching.
4. 4 Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and let rest for 10 minutes before slicing.

By Doc Simonson

Ingredients

• ✓ onion powder
• pork butt roast
• veal
• fatback
• sage
• garlic powder
• salt
• lemon zest
• thyme
• mace
• nutmeg
• white pepper
• sausage casing

Instructions

1. 1 Cut pork and veal into 1-inch cubes and set aside.
2. 2 Rinse salt off fatback thoroughly, then soak in warm water for 20 minutes. Remove.
3. 3 Toss pork, veal, fatback, sage, garlic powder, salt, lemon zest, thyme, onion powder, mace, nutmeg, and pepper together very well and cover. Set in a refrigerator overnight for 12 hours.
4. 4 Pass all meat through a meat grinder. Lightly knead a couple of times, but everything should be close to blended evenly already. Cover and return to the refrigerator for 1 hour.
5. 5 Meanwhile, thoroughly rinse out casings, passing water through the interior. Let soak in warm water for 30 minutes.
6. 6 Knot one end of casing and slide the other end over a sausage stuffing attachment on your stand mixer. Feed cold ground meat into casing on medium-low speed. If it gets too warm it is a pain to feed into the casings.
7. 7 Twist into links of desired size as casing fills. Tie off other end after final link.
8. 8 Heat a nonstick skillet over medium heat. Pan-fry sausages until browned and no longer pink in the centers, turning as needed, 10 to 15 minutes.

By Brian Genest

Ingredients

• ✓ onion powder
• pork loin chop
• salt
• black pepper
• all-purpose flour
• garlic powder
• egg
• milk
• panko breadcrumb
• canola oil
• butter
• thyme
• lemon wedge

Instructions

1. 1 Place 1 pork chop between 2 sheets of plastic wrap on a clean work surface or cutting board. Pound pork chop using a meat mallet until 1/4-inch thick. Transfer to a clean plate. Repeat with remaining pork chops. Evenly sprinkle pork chops with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper.
2. 2 Mix together flour, garlic powder, onion powder, 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in a shallow dish. Place eggs and milk in a separate shallow dish and whisk to combine. Place breadcrumbs in a separate shallow dish. Dip a pork chop in flour, dusting off excess flour; dip in egg mixture, allowing excess to drip off. Place into breadcrumbs; flip and press pork into breadcrumbs until well covered. Repeat with remaining pork chops.
3. 3 Place prepared pork chops on a plate or sheet tray and transfer to the refrigerator, uncovered, for 5 to 10 minutes.
4. 4 Heat 3 tablespoons of the oil and 1 tablespoon of the butter in a large skillet over medium-high. Add 2 pork chops and cook, flipping once, until golden brown on each side and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Adjust heat to prevent burning.
5. 5 Transfer to a clean plate or sheet tray. Pour off and discard oil from pan; wipe skillet clean and place back on stovetop over medium-high. Add remaining 3 tablespoons oil and 1 tablespoon butter and repeat with remaining 2 pork chops. Sprinkle cooked pork chops with remaining 1/4 teaspoon salt and thyme.
6. 6 Serve chops with lemon wedges. Recipe developed by Adam Dolge

By Ita Mac Airt

Ingredients

• ✓ onion powder
• russet potato
• carrot
• onion
• garlic
• olive oil
• beef chuck roast
• stout beer
• tomato paste
• beef broth
• garlic powder
• paprika
• salt
• black pepper

Instructions

1. 1 Place potatoes, carrots, onion, and garlic into a slow cooker.
2. 2 Heat olive oil in a skillet over medium heat. Add beef; cook and stir until evenly browned, about 10 minutes. Transfer beef to the slow cooker with vegetables.
3. 3 Pour 1/4 cup beer into the same skillet and bring to a boil while scraping the browned bits of beef off of the bottom of the skillet with a wooden spoon. Stir in tomato paste; cook until thickened, about 5 minutes. Pour mixture into the slow cooker.
4. 4 Pour remaining beer, beef broth, garlic powder, onion powder, paprika, salt, and pepper into the slow cooker.
5. 5 Cook on Low until potatoes and carrots are easily pierced with a fork, about 8 hours, or on High for 3 to 4 hours.

By ami_tx

Ingredients

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

Instructions

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

By Amy Lawler

Ingredients

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

Instructions

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

By Bibi

Ingredients

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

Instructions

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

By Cathy Christensen

Ingredients

• ✓ onion powder
• butter
• garlic 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

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

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
2. 2 Place potatoes into a large bowl.
3. 3 Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
4. 4 Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.

By Lindsay W

Ingredients

• ✓ onion powder
• butter
• pork chop
• garlic powder
• cheddar cheese
• bacon

Instructions

1. 1 Melt butter in a skillet over medium heat. Add pork chops; season with onion and garlic powder. Cook until pork chops are no longer pink in the center, about 5 minutes per side.
2. 2 Transfer pork chops to a plate; top each one with 2 slices of Cheddar cheese. Place a bowl over the plate to trap in heat.
3. 3 Place bacon into the skillet; cook until crisp and no longer pink, about 6 minutes. Wrap 3 slices of bacon around each pork chop.

By Hana Farley

Ingredients

• ✓ onion powder
• beet
• pea
• red onion
• vegan mayonnaise

Instructions

1. 1 Dice or julienne pickled beets. Toss with peas and onion in a bowl.
2. 2 Combine vegan mayonnaise and onion powder in a separate bowl. Stir into beet mixture.
3. 3 Chill to let flavors blend, about 1 hour. Serve.

By Denise Rutledge

Ingredients

• ✓ onion powder
• butter
• poblano pepper
• garlic powder
• chicken broth
• jasmine rice

Instructions

1. 1 Heat butter in a skillet over medium-high heat. Sauté peppers in butter until slightly soft, about 5 minutes.
2. 2 Stir in onion powder and garlic powder. Pour in chicken broth and bring to a boil; add rice and reduce heat to low. Cover and cook until rice is tender and fluffy, about 12 minutes.

By MitchJGray

Ingredients

• ✓ onion powder
• chicken drumette
• tomato soup
• cilantro
• black pepper
• garlic salt

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Place drummettes in a 9x13 inch baking dish. In a medium bowl, combine the soup, cilantro, onion powder, pepper and garlic salt. Mix well, and pour mixture over chicken.
3. 3 Bake at 325 degrees F (165 degrees C) for 1 hour, or until chicken is cooked through and juices run clear.

By kari

Ingredients

• ✓ onion powder
• garlic powder
• chipotle chile powder
• salt
• brown sugar
• pork tenderloin

Instructions

1. 1 Preheat grill for medium-high heat.
2. 2 In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
3. 3 Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

By KRAMNODROG

Ingredients

• ✓ onion powder
• garlic powder
• paprika
• salt
• black pepper
• pork tenderloin
• bacon
• fig preserves
• balsamic glaze

Instructions

1. 1 Combine onion powder, garlic powder, smoked paprika, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin and let sit at room temperature for 20 to 25 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Spray foil with cooking spray.
3. 3 On a clean work surface, lay bacon slices side by side, overlapping them slightly. Brush fig preserves on one side of the bacon. Place pork tenderloin on bottom end of the bacon slices and roll up so that tenderloin is wrapped in bacon. Place tenderloin, seam side down, on the prepared baking sheet.
4. 4 Roast in the preheated oven for 15 minutes and remove pork tenderloin from oven.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Brush balsamic glaze all over the pork and return to the oven to broil until pork is slightly pink in the center, 5 to 7 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let rest for 5 minutes before slicing and serving

By France Cevallos

Ingredients

• ✓ onion powder
• hanger steak
• worcestershire sauce
• garlic powder
• black pepper
• olive oil
• salt

Instructions

1. 1 Trim away fat and membrane from the surface of the steak about 2 hours before cooking time. If the hanger steak is whole, gently tease the meat away from the long center sinew and discard it in order to create 2 long, thin steak pieces. Place trimmed steaks in a non-reactive baking dish.
2. 2 Combine Worcestershire sauce, garlic powder, onion powder, and ground black pepper in a small bowl. Rub spice mix over all the surfaces of the steak.
3. 3 Cover steak with aluminum foil and allow to stand at room temperature for about 2 hours.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Rub the steaks with olive oil and lightly sprinkle with sea salt.
6. 6 When the cooking grates are hot, place oiled steak onto the grate and cook steaks until firm and reddish-pink and juicy in the center, 2 to 3 minutes per side (medium-rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from the grill and tent with foil to allow residual heat to bring internal temperature up to 135 degrees F (57 degrees C).
7. 7 Slice about 1/4 inch thick, across the steaks, and serve warm.

By Bibi

Ingredients

• ✓ onion powder
• peanut oil
• bacon bit
• garlic
• mustard green
• fish sauce

Instructions

1. 1 Heat peanut oil in a large skillet over medium heat, and cook and stir the bacon bits and garlic until fragrant, about 1 minute. Stir in 2 or 3 handfuls of mustard greens, allow the greens to wilt, and stir in remaining greens; sprinkle with onion powder. Continue to cook and stir until the greens are bright green, wilted, and starting to become tender, 2 to 3 more minutes. Drizzle greens with fish sauce, stir to combine, and serve.

By Patrick

Ingredients

• ✓ onion powder
• water
• cashew
• red bell pepper
• nutritional yeast
• salt
• garlic powder

Instructions

1. 1 Combine water, cashews, bell pepper, nutritional yeast, onion powder, salt, and garlic powder in a blender; blend until completely smooth. Transfer to a saucepan.
2. 2 Heat over low heat until warm, about 5 minutes.

By Kylee Melo RD

Ingredients

• ✓ onion powder
• firm tofu
• soy sauce
• cornstarch
• paprika
• white pepper
• sesame oil

Instructions

1. 1 Cut block of tofu in half vertically and set side by side on a plate lined with multiple layers of paper towels. Add a thick layer of paper towels on top, weigh down with a heavy object (I used my bread box) and press for 30 minutes to remove as much liquid as possible.
2. 2 Cut tofu into 1-inch cubes and place in a bowl. Drizzle with soy sauce and carefully toss to coat.
3. 3 Combine cornstarch, onion powder, paprika, and white pepper in a small bowl. Add to tofu and carefully coat tofu with cornstarch mixture. Drizzle with sesame oil. Place tofu pieces in one layer in the basket of your air fryer. You might need to work in batches.
4. 4 Air-fry at 390 degrees F (200 degrees C) for 6 minutes. Turn tofu pieces over and air-fry until crispy, about 6 more minutes.

By barbara

Ingredients

• ✓ onion powder
• cauliflower
• sour cream
• cheddar cheese
• ranch salad dressing mix
• garlic powder
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 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 cauliflower, cover, and steam until very tender, 15 to 20 minutes. Transfer cauliflower to a bowl, mash, and strain excess water.
3. 3 Mix cauliflower, sour cream, Cheddar cheese, ranch dressing mix, onion powder, and garlic powder together in a 9-inch baking dish; top with butter.
4. 4 Bake in the preheated oven until bubbling, 30 to 45 minutes.

By BOOKCHICKADEE

Ingredients

• ✓ onion powder
• chicken wing
• butter
• brown sugar
• worcestershire sauce
• ketchup
• water
• mustard

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a small saucepan, melt butter or margarine. Add onion powder, sugar, Worcestershire sauce and mustard; mix well. Dilute ketchup with water and add to saucepan mixture. Let simmer for 15 minutes.
3. 3 Place chicken wings in a 9x13 inch baking dish. Pour saucepan mixture over chicken. Bake, uncovered, in the preheated oven for about 45 minutes.

By ABBIECROMER

Ingredients

• ✓ onion powder
• soy sauce
• sugar
• black food coloring paste
• garlic powder
• cajun seasoning
• chicken wing

Instructions

1. 1 Mix soy sauce, sugar, food coloring, onion powder, garlic powder, and Cajun seasoning together in a bowl until paste dissolves completely. Carefully open the bag of chicken wings, keeping the seal intact. Pour in the soy sauce mixture, seal bag, and lay it flat in the refrigerator. Marinate, turning occasionally to coat and dye every piece, at least 2 hours.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Pour wings and marinade into a 9x13-inch baking pan.
4. 4 Bake in the preheated oven for 15 minutes. Turn wings and bake until no longer pink at the bone and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Remove wings from the sauce and place in a bowl or platter labeled 'Bat Wings.'

By Deborah McCarthy

Ingredients

• ✓ onion powder
• sweet potato
• butter
• brown sugar
• garlic powder
• chipotle chile powder
• salt
• black pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Toss sweet potatoes and butter together in a large bowl.
3. 3 Whisk brown sugar, onion powder, garlic powder, chipotle chile powder, salt, and black pepper together in a small bowl; sprinkle over sweet potatoes and toss to coat. Pour potatoes in a single layer onto the prepared baking sheet.
4. 4 Roast in the preheated oven until potatoes are tender, 30 to 45 minutes.

By What's for dinner, mom?

Ingredients

• ✓ onion powder
• olive oil
• chicken breast
• black pepper
• tomato
• chicken broth
• mixed vegetable
• water

Instructions

1. 1 Heat oil in a skillet over medium heat. Season chicken breasts on both sides with pepper and onion powder, and arrange in the skillet. Cook 2 minutes on each side, just until browned. Pour tomatoes and reserved liquid over chicken. Pour in broth. Cover skillet, and continue cooking 15 minutes on each side, until chicken juices run clear.
2. 2 While chicken is cooking, place frozen mixed vegetables and water in a pot. Scoop about 3/4 cup liquid from the skillet, and mix into the pot. Bring to a boil, and cook 5 minutes, or until vegetables are tender; drain. Arrange chicken breasts over vegetables, and drizzle with liquid from the skillet to serve.

By Erin