Type what you have

Ingredients

• ✓ onion powder
• garlic powder
• basil
• thyme
• rosemary
• cayenne pepper
• paprika
• butter
• garlic
• beer
• worcestershire sauce
• shrimp
• salt

Instructions

1. 1 In a small bowl, stir together garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper, and paprika.
2. 2 Melt butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add shrimp and cook for a couple of minutes. Season with spice mixture and continue to cook and stir for a few minutes. Add beer and Worcestershire sauce; simmer until shrimp are cooked through, about 1 more minute. Taste and season with salt before serving.

By Rachel K

Ingredients

• ✓ onion powder
• chicken thigh
• garlic powder
• salt
• black pepper
• olive oil
• white mushroom
• garlic
• herbes de provence
• onion
• white wine
• chive
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pat thighs dry with paper towels. Combine garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle seasoning on both sides of the chicken thighs.
3. 3 Heat 1 tablespoon olive oil in a 12-inch nonstick oven-safe skillet over medium heat. Swirl the pan to coat the bottom with the hot oil. Place seasoned thighs in the skillet and cook until browned, about 3 minutes. Turn thighs and brown the other side, about 2 minutes. Transfer browned thighs to a plate and keep warm.
4. 4 Add remaining 1 tablespoon olive oil to the same skillet. Add mushrooms; cook and stir for about 2 minutes. Add smashed garlic cloves and herbes de Provence; cook and stir for 1 more minute.
5. 5 Move mushrooms to one side of the skillet and place 3 onion rings into the skillet. Place a browned chicken thigh on top of each onion slice. Move mushrooms to create an empty space in the skillet, and place the remaining onion rings and chicken thighs in the skillet.
6. 6 When all the onion rings and chicken thighs are placed, redistribute the mushrooms evenly around the skillet. Pour white wine over top and cover.
7. 7 Transfer skillet to the preheated oven and bake until chicken thighs are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
8. 8 Serve each chicken piece with a slice of the cooked onion and some mushrooms. Garnish with snipped chives or parsley.

By Bibi

Ingredients

• ✓ onion powder
• all-purpose flour
• salt
• black pepper
• paprika
• garlic powder
• beef short rib
• olive oil
• butter
• sweet onion
• beef broth
• sherry
• thyme
• bread
• gruyere cheese

Instructions

1. 1 Mix together flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. Dredge beef short ribs in seasoned flour mixture. Reserve 3 tablespoons leftover seasoned flour.
2. 2 Heat olive oil in a large pot over medium-high heat. Cook beef ribs in hot oil until browned, 3 to 5 minutes per side. Remove ribs and set aside.
3. 3 Reduce heat to medium and melt butter in the pot. Cook and stir sweet onions in butter until soft and slightly browned, about 15 minutes; reduce heat if onions begin to burn.
4. 4 Stir 3 tablespoons reserved seasoned flour into onions. Cook and stir for 10 minutes. Pour in beef broth and sherry; bring to a boil, stirring constantly, until soup is slightly thickened. Season with salt and black pepper.
5. 5 Strip leaves from thyme sprigs and add leaves to soup. Return short ribs to the pot, reduce heat to low, and simmer until ribs are tender, about 2 1/2 hours. Stir soup every hour or so.
6. 6 Preheat the oven broiler.
7. 7 Ladle soup into oven-safe soup crocks. Carefully place a short rib into each crock. Top each soup with 2 slices French bread and sprinkle about 1/4 cup Gruyère cheese over each crock.
8. 8 Place crocks under the preheated broiler until cheese is browned and bubbling, 2 to 3 minutes.

By dbsgeek

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
• 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
• 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

Ingredients

• ✓ onion powder
• elk loin
• liquid smoke
• worcestershire sauce
• garlic powder
• black pepper
• bacon

Instructions

1. 1 Preheat an outdoor grill for medium heat.
2. 2 Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer.
3. 3 Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes.

By john0811

Ingredients

• ✓ onion powder
• russet potato
• butter
• milk
• salt
• garlic powder
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
2. 2 Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and set aside until cool enough to handle.
3. 3 Preheat a nonstick waffle iron for medium heat according to manufacturer's instructions.
4. 4 Scoop potato flesh into a large bowl with butter, milk, salt, onion powder, garlic powder, and pepper; mash until creamy. Stir in Cheddar cheese until evenly distributed. Discard potato skins or set aside for another use.
5. 5 Place some potato mixture in the preheated waffle iron; do not cover the entire surface. Close the iron and the batter will spread out. Cook until brown and crispy, about 5 minutes. Repeat with remaining batter.

By Sugar Blessings

Ingredients

• ✓ onion powder
• vegetable
• cream of chicken soup
• water
• long-grain white rice
• chicken breast
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix vegetables, condensed soup, water, rice, and onion powder together in a 12x8-inch shallow baking dish. Arrange chicken breasts on top; cover.
3. 3 Bake in the preheated oven until chicken is no longer pink and cooked through, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with shredded cheese and serve.

By Campbell's Kitchen

Ingredients

• ✓ onion powder
• ham
• yellow mustard
• maple syrup
• brown sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place ham in a shallow roasting pan. Mix mustard, maple syrup, brown sugar, and onion powder together in a small bowl. Coat ham entirely with the glaze using a spoon or brush.
3. 3 Roast ham in the preheated oven, uncovered, until heated through, about 2 hours. Let ham rest for about 15 minutes before carving to keep it from drying out.

By DOJAGRAM

Ingredients

• ✓ onion powder
• olive oil
• russet potato
• parmesan cheese
• garlic powder
• paprika
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Pour olive oil into a large resealable plastic bag and add potatoes. Seal the bag and shake to coat every piece with oil.
3. 3 Combine Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper in a second resealable bag. Pour oiled potatoes into the bag, seal, and toss well to coat.
4. 4 Spread potatoes on the prepared baking sheet.
5. 5 Bake in the preheated oven for 15 minutes. Flip potatoes over and bake until crisp on the outside and soft on the inside, about 15 minutes more.

By Allrecipes Member

Ingredients

• ✓ onion powder
• cooking spray
• chicken breast
• lemon pepper seasoning
• garlic powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
2. 2 Season chicken on both sides with lemon-pepper seasoning, onion powder, and garlic powder; transfer to the prepared baking dish.
3. 3 Bake in the preheated oven for 15 minutes. Flip chicken and bake until no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Gina Filippi Rojas