Type what you have

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
• 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
• butter
• lemon juice
• leek
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Melt butter in a small microwave-safe dish in 10-second increments until melted. Stir in lemon juice and granulated garlic and set aside in a warm place.
3. 3 Trim dark green parts from the leeks and discard (or save for other use such as vegetable stock). Trim roots off, but leave root end intact. Cut leeks in half lengthwise, and remove any tough outer layers. Rinse thoroughly between the layers to remove any dirt.
4. 4 Place leeks into a large baking dish. Drizzle with olive oil and season with salt and pepper, turning leeks so they are evenly covered with oil. Roast leeks, cut side down, for 15 minutes. Turn leeks so they are cut side up, and continue roasting for 10 more minutes. Drizzle with lemon butter and roast 3 to 5 minutes more.

By France Cevallos

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
• 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
• 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
• 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

Ingredients

• ✓ granulated garlic
• mashed potato
• cheddar cheese
• french fried onion
• ham
• pea
• carrot
• cream of mushroom soup
• mustard
• black pepper
• aluminum foil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix 1/2 of the Cheddar cheese and 1/2 of the onions into the mashed potatoes. Spread potato mixture over the bottom and up the sides of a 2-quart casserole dish to form a shell.
3. 3 Combine ham, frozen peas and carrots, mushroom soup, mustard, garlic, and pepper in a bowl; mix well. Spoon mixture into the mashed potato shell. Cover loosely with aluminum foil.
4. 4 Bake in preheated oven for 45 minutes. Remove from oven and sprinkle remaining Cheddar cheese and onions over the top. Bake uncovered until cheese is melted, about 5 minutes. Remove and let rest for 5 to 10 minutes before serving.

By bdweld

Ingredients

• ✓ granulated garlic
• ketchup
• water
• molasses
• worcestershire sauce
• white wine vinegar
• mustard
• brown sugar
• kosher salt
• hot pepper sauce
• black pepper

Instructions

1. 1 Whisk ketchup, water, molasses, Worcestershire sauce, white wine vinegar, Dijon mustard, brown sugar, salt, hot pepper sauce, granulated garlic, and black pepper together in a small heavy-bottomed saucepan over medium heat. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, for 10 minutes. Remove from heat; cool completely.
2. 2 Pour into a sterilized glass jar. Store, uncovered, in the refrigerator for 8 hours or overnight. This allows the flavors to blend and reduce any sharpness from the vinegar.

By Havicc Brine

Ingredients

• ✓ granulated garlic
• all-purpose flour
• baking powder
• salt
• italian seasoning
• milk
• egg
• butter
• cheddar cheese
• chicken breast fillet
• cooking spray
• salt

Instructions

1. 1 Mix flour, baking powder, salt, garlic, and seasoning in a large bowl; set aside. Beat milk, eggs, and melted butter together in a separate bowl. Pour milk mixture into the flour mixture; beat until blended. Fold in Cheddar cheese.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
3. 3 Air fry chicken for 7 minutes. Turn chicken pieces and cook for another 6 minutes.
4. 4 Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Preheat a waffle iron according to manufacturer's instructions. Spray waffle iron with nonstick cooking spray.
5. 5 Ladle 3 tablespoons batter on the waffle iron. Cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Place on a lined baking sheet and keep warm in the oven. Repeat with remaining batter.
6. 6 Assemble waffle and chicken sandwiches once all the waffles are cooked.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• yellow onion
• olive oil
• salt
• shallot
• red onion
• onion
• mayonnaise
• sour cream
• black pepper
• cayenne pepper
• green onion
• chive

Instructions

1. 1 Cut both ends off the yellow onion and cut evenly into 2 halves. Remove and discard skin. Place onion halves on a cutting board with cut-sides down. Make vertical slices against the grain, then turn and slice across the cuts to chop. Chop again if you'd like smaller pieces. You should have about 2 cups chopped onion.
2. 2 Heat olive oil in a large skillet over high heat. Transfer onion and salt into the hot oil. Cook until onions are deep brown in color, 7 to 8 minutes. Add shallots and red onions; stir and saute until they start to soften and sweeten, 3 to 4 minutes. Turn off the heat and stir in garlic and dried onion. Set aside to cool completely, about 20 minutes.
3. 3 Combine mayonnaise, sour cream, pepper, cayenne, and cooled onion mixture; mix until thoroughly combined. Cover and chill in the refrigerator for 4 to 12 hours, or overnight.
4. 4 Remove dip from the refrigerator and stir in green onions and chives. Taste and adjust seasoning. Transfer dip into a serving bowl and garnish with more green onions and chives to serve.

By John Mitzewich

Ingredients

• ✓ granulated garlic
• ground beef
• egg
• oat
• onion
• apple
• heavy cream
• maple syrup
• thyme
• salt
• black pepper
• maple syrup
• mustard

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine ground beef, oats, egg, onion, apple, cream, maple syrup, thyme, salt, pepper, and garlic in a bowl; mix until well combined. Roll beef mixture into 1-inch meatballs.
3. 3 Stir together 4 tablespoons maple syrup and mustard in a small bowl and brush meatballs with the glaze.
4. 4 Bake in the preheated oven for 20 minutes. Turn meatballs over and baste with glaze. Bake until cooked through, about 10 minutes more. Serve immediately.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• chicken broth
• butter
• brown rice
• green bean
• sweet potato
• olive oil
• salt
• black pepper
• honey
• chipotle pepper
• salmon fillet
• pecan

Instructions

1. 1 Bring chicken broth and butter to a boil in a saucepan. Add rinsed brown rice and reduce heat to medium-low. Cover and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. When finished, remove from the heat, cover, and keep warm.
2. 2 Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
3. 3 When the rice has about 30 minutes left, combine green beans, sweet potato, olive oil, salt, and pepper in a bowl; toss to combine. Transfer to the prepared baking sheet, separating green beans on one side and sweet potatoes on the other.
4. 4 Combine honey, chipotle pepper, and garlic in a bowl; season to taste with salt and pepper. Brush mixture onto frozen salmon and place on top of the green beans, skin-side down (this step is important.)
5. 5 Roast in the preheated oven until vegetables are soft and salmon flakes easily with a fork, 30 to 35 minutes.
6. 6 Remove from the oven. Divide rice between 2 bowls. Top each bowl with vegetables and a salmon fillet. Sprinkle toasted pecans over top.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• salt
• italian seasoning
• black pepper
• chicken thigh
• butter
• butter
• shallot
• whiskey
• heavy cream
• dijon mustard
• maple syrup
• salt
• black pepper
• thyme

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
3. 3 Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
4. 4 Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
5. 5 Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
6. 6 Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Add thyme to the reserved sauce, and spoon over chicken thighs to serve.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• mayonnaise
• ketchup
• sweet pickle relish
• sugar
• white vinegar
• ground beef
• salt
• black pepper
• romaine lettuce
• onion
• grape tomato
• cheddar monterey jack cheese blend
• hamburger bun
• dill pickle

Instructions

1. 1 Combine mayonnaise, ketchup, dill pickle relish, sugar, vinegar, and garlic in a small bowl. Whisk until well combined and set sauce aside.
2. 2 Divide ground beef into 10 rounds, 3/4 ounce each, and shape into a small patties. Season with salt and pepper.
3. 3 Heat a skillet over medium-high heat and cook mini burgers until brown and cooked through, 3 to 4 minutes per side. Transfer to a paper towel-lined plate to drain.
4. 4 Lay lettuce leaves on a large platter. Drizzle a small bit of sauce on top of the leaves. Place hamburger patties on top of the lettuce.
5. 5 Drizzle more sauce on top of the patties and sprinkle with onion, tomatoes, and cheese. Add toasted bun and a pickle to the platter for garnish.

By LaDonna Langwell

Ingredients

• ✓ granulated garlic
• chili oil
• soy sauce
• red pepper flakes
• white pepper
• chicken thigh
• mirin
• ginger
• salt
• cooking oil
• shallot
• green bean
• chicken base
• water
• cornstarch
• sesame seed

Instructions

1. 1 Stir together 1 tablespoon chili oil, 2 tablespoon soy sauce, red pepper flakes, and white pepper in a bowl. Add chicken pieces and mix with marinade. Set aside.
2. 2 Combine remaining 1 tablespoon chili oil and soy sauce, mirin, garlic, ginger, and salt in a small bowl; set sauce aside.
3. 3 Heat 1 tablespoon cooking oil in a large non-stick skillet or wok over medium high heat. Add seasoned chicken pieces and sliced shallots to the hot oil. Cook, stirring frequently, until the chicken is no longer pink at the center and the liquid has started to evaporate, about 8 minutes. Transfer to a bowl and keep warm.
4. 4 Heat remaining tablespoon cooking oil in the same skillet over medium-high heat. Add green beans to hot oil and cook, stirring frequently, until beans turn bright green, about 1 minute. Add sauce and stir to coat beans.
5. 5 Return cooked chicken and shallots to the skillet and stir, about 3 minutes.
6. 6 Stir together chicken base and water in a small bowl; stir in cornstarch to make a slurry. Drizzle slurry into the skillet, stirring quickly. Continue stirring and cooking until pan sauce is slightly thickened. Serve garnished with sesame seeds.

By Bibi

Ingredients

• ✓ granulated garlic
• buttermilk
• maple syrup
• egg
• garlic
• chicken thigh
• all-purpose flour
• tapioca flour
• salt
• paprika
• paprika
• onion
• black pepper
• cayenne pepper
• honey powder

Instructions

1. 1 Combine buttermilk, maple syrup, egg, and granulated garlic in a large resealable plastic bag. Add chicken thighs and seal the bag well. Marinate in the refrigerator for at least 1 hour or up to overnight.
2. 2 Make dry mix: Combine flour, tapioca flour, salt, sweet paprika, smoked paprika, granulated onion, black pepper, cayenne pepper, granulated garlic, and honey powder in a shallow bowl.
3. 3 Preheat an air fryer to 380 degrees F (190 degrees C).
4. 4 Drain and discard marinade from chicken thighs. Dredge chicken through dry mix and shake off excess. Place chicken skin-side down in the air fryer basket.
5. 5 Cook in the preheated air fryer for 12 minutes. Flip thighs and continue cooking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 13 minutes more.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• milk
• all-purpose flour
• egg
• salt
• butter
• red bell pepper
• green bell pepper
• onion
• garlic
• shrimp
• cajun seasoning
• heavy cream
• all-purpose flour
• cajun seasoning
• white wine

Instructions

1. 1 Combine milk, flour, and eggs in a blender. Blend on high speed until well mixed, about 1 minute. Let batter rest for 30 minutes.
2. 2 Heat an 8-inch nonstick skillet over medium heat. Lift pan and pour about 3 tablespoons batter into the center; tilt skillet so batter evenly coats bottom. Cook until top appears dry, 45 to 60 seconds. Flip and cook 15 to 20 seconds more. Remove crepe and stack onto a plate. Repeat with remaining batter; you will have leftover crepes for another use.
3. 3 Melt 2 tablespoons butter for filling in a skillet over medium heat. Add bell peppers and onion; stir-fry until tender, about 5 minutes. Stir in garlic and cook until fragrant. Add remaining butter, shrimp, and Cajun seasoning.
4. 4 Mix cream, flour, and Cajun seasoning together; slowly pour into the shrimp mixture. Cook and stir until slightly thickened, about 2 minutes. Pour in white wine and cook until heated through and thickened as desired, 2 to 5 minutes more.
5. 5 Spoon some of the shrimp filling into the middle of each crepe and roll crepe around filling, or fold in halves or quarters.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• ketchup
• mayonnaise
• sweet pickle relish
• vinegar
• white sugar
• salt
• black pepper
• ground beef
• hamburger bun
• butter
• cheddar cheese
• colby cheese
• red onion
• salt
• black pepper

Instructions

1. 1 Stir ketchup, mayonnaise, pickle relish, vinegar, white sugar, and garlic together in a small bowl. Season to taste with salt and black pepper; cover and set aside,
2. 2 Divide ground beef into 4 even pieces. Roll each piece into a ball; refrigerate until needed. Spread cut sides of each hamburger bun with butter.
3. 3 Heat a large cast iron or nonstick skillet over medium-high heat (you can add a little vegetable oil if worried about sticking).
4. 4 Add two hamburger balls to the skillet. Smash meat flat using the bottom of a small sauce pot or a spatula. Hold in place until seared, about 1 minute; season with salt and pepper. Cook until a good crust forms, then flip.
5. 5 Once the flip side looks close to being done, cover with cheese slice. Move the patties aside and place buns, butter side down, in skillet until toasted. Continue to cook burgers until cheese is melted, meat is no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
6. 6 Remove buns to a plate; top each bottom bun with a patty. Spread toasted side of top bun with some of the special sauce.
7. 7 Lay a few onions down on the patty, cover with the top bun and enjoy!

By LaDonna Langwell

Ingredients

• ✓ granulated garlic
• parmesan cheese
• red pepper flakes
• butter
• spinach
• panko bread crumb
• garlic
• olive oil
• spaghetti
• salmon fillet
• seafood seasoning
• black pepper
• onion
• salt
• cumin
• paprika
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and spray foil with nonstick spray.
2. 2 Combine paprika, cumin, salt, onion, garlic, pepper, and seafood seasoning in a small bowl; mix to combine. Set aside 1 teaspoon seasoning for the pasta sauce.
3. 3 Rub remaining seasoning over salmon fillets and set on the prepared baking sheet.
4. 4 Bake in the preheated oven until salmon flakes easily with a fork, 20 to 25 minutes.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
6. 6 Heat olive oil in a skillet over medium heat until shimmering. Add garlic and saute until golden, about 30 seconds. Add panko and reserved 1 teaspoon of seasoning. Cook and stir, being careful not to burn, until panko are lightly toasted, about 30 seconds. Remove from the heat and transfer panko to a small bowl.
7. 7 Place spinach in a colander and set in the sink. Drain the spaghetti over the spinach; the hot water should instantly wilt the spinach. Transfer drained pasta and spinach to the skillet. Add butter and red pepper flakes and toss to coat.
8. 8 Distribute noodles evenly between 2 bowls, and top each with a salmon fillet, panko, and Parmesan cheese. Serve immediately.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• parmesan cheese
• black pepper
• salt
• italian seasoning
• chicken breast
• broccoli
• chicken broth
• rotini pasta
• black pepper
• salt
• garlic
• butter
• parsley
• white pepper
• parmesan cheese
• evaporated milk
• cottage cheese

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 Casserole:
3. 3 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. Set aside.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Place butter in an 8x8-inch baking dish; microwave on Medium until melted, about 30 seconds.
6. 6 Sprinkle minced garlic, the 1/2 teaspoon salt, and the pinch black pepper over melted butter. Add rotini pasta evenly into the dish; pour chicken broth over pasta. Layer chopped broccoli on top.
7. 7 Sprinkle the cubed chicken pieces with Italian seasoning, salt, and pepper. Place chicken pieces on top of broccoli. Pour Alfredo sauce evenly over the casserole. Cover tightly with aluminum foil.
8. 8 Bake in the preheated oven until pasta is tender, about 50 minutes.
9. 9 Remove foil; sprinkle casserole with Parmesan cheese. Turn on the broiler and broil until golden, about 2 minutes.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• aluminum foil
• black pepper
• salt
• garam masala
• chipotle chile powder
• ginger
• lime
• apple cider
• butter
• sweet potato
• apple
• pork tenderloin
• black pepper
• salt
• chipotle chili powder
• brown sugar
• ground ginger
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Mix together 1 tablespoon ginger, brown sugar, 1 teaspoon chili powder, salt, and pepper in a bowl to create a rub. Rub combined seasonings all over pork tenderloins, using entire amount.
3. 3 Place apples and sweet potatoes in the bottom of the prepared dish; dot with butter.
4. 4 Mix together apple cider, lime juice, garlic, 1/2 teaspoon ginger, 1/8 teaspoon chili powder, garam masala, salt, and pepper in a bowl. Pour over apples and sweet potatoes; place tenderloins on top.
5. 5 Bake in the preheated oven for 20 minutes. Spoon cooking liquid over apples and sweet potatoes, turn tenderloins over, and continue baking until pork is slightly pink at the center, about 20 minutes longer. A meat thermometer inserted into the center of the thickest tenderloin should read 145 degrees F (63 degrees C).
6. 6 Remove apples and sweet potatoes to a serving platter using a slotted spoon. Place tenderloins on top and cover with aluminum foil.
7. 7 Pour cooking liquid from the baking dish into a 1-quart saucepan. Heat over medium-high heat until liquid comes to a boil. Boil, stirring occasionally, until mixture is reduced by half, 10 to 15 minutes.
8. 8 Drizzle sauce over pork, apples, and sweet potatoes. Slice tenderloins and serve.

By Bibi

Ingredients

• ✓ granulated garlic
• mayonnaise
• pickle
• tomato
• lettuce
• hamburger bun
• cooking spray
• black pepper
• salt
• buttermilk
• egg
• onion
• paprika
• black pepper
• salt
• all-purpose flour
• steak sauce
• soda
• milk
• beef round

Instructions

1. 1 Combine milk, cola, and steak sauce in a large resealable dish or bag and add the tenderized round steak. Marinate for 30 minutes, or overnight.
2. 2 Combine flour, salt, pepper, paprika, granulated onion, and granulated garlic for the chicken fry breading in a shallow dish. Whip egg in a second shallow dish until light and frothy for the chicken dip. Add buttermilk, salt, and pepper.
3. 3 Drain steaks from the steak marinade and dredge in chicken fry mixture, shaking off excess. Then dredge in the chicken dip mixture, allow excess to drip off. Dredge in the chicken fry mixture again, shaking off excess. Place steaks on a sheet pan and press any remaining flour mixture onto the steaks. Let stand for 10 minutes.
4. 4 Preheat an air fryer to 400 degrees F (200 degrees C).
5. 5 Place steaks in the air fryer basket. Lightly coat with vegetable oil spray.
6. 6 Air fry for 4 minutes. Carefully turn steaks and coat the other side with vegetable oil spray. Air-fry for another 4 minutes. Serve each steak on a toasted bun, topped with lettuce, tomato, pickles, and mayonnaise.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• ✓ granulated garlic
• bread crumb
• poultry seasoning
• black pepper
• onion
• thyme
• salt
• turkey broth
• flour
• butter
• thyme
• black pepper
• salt
• turkey broth
• stuffing
• turkey
• onion
• celery
• carrot
• butter
• cooking spray

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch casserole dish with cooking spray.
2. 2 Melt butter in a skillet over medium-high heat. Add carrots, celery, and onion and saute until softened, about 5 minutes. Add cubed turkey, stuffing, turkey broth, salt, pepper, garlic, and thyme. Stir to combine and transfer into the prepared casserole dish.
3. 3 Melt 1 tablespoon butter in a saucepan over medium-high heat for the sauce. Stir in flour and mix until a paste forms. Pour in 1 cup turkey broth and season with salt, thyme, onion, garlic, pepper, and poultry seasoning. Stir to combine and pour over the turkey mixture.
4. 4 Bake in the preheated oven, uncovered, for 30 minutes. Remove and top with fresh bread crumbs. Melt remaining butter and drizzle over the bread crumbs.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Broil casserole until bread crumbs are golden and toasted, about 2 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• ground beef
• taco seasoning
• egg
• heavy cream
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
2. 2 Break up ground beef into a 10-inch skillet over medium heat; sprinkle on bold taco seasoning. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Place beef in the bottom of the prepared pie pan.
3. 3 Whisk eggs, cream, and granulated garlic together in a bowl until well combined; pour eggs over beef. Sprinkle grated Cheddar cheese evenly over the top.
4. 4 Bake in the center of the preheated oven until the eggs are set and cheese is melted, about 30 minutes. Remove from the oven and place on a cooling rack for about 5 minutes.

By Bibi

Ingredients

• ✓ granulated garlic
• water
• chicken base
• maple syrup
• black pepper
• thyme

Instructions

1. 1 In the vessel that you will marinate the turkey in, combine all ingredients and mix well with a wire whisk, being sure that the chicken base is completely blended.
2. 2 Carefully place raw turkey or poultry into this vessel, being sure that the entire bird is covered with the brine.
3. 3 Cover vessel and place under proper refrigeration for 24 to 48 hours.
4. 4 When ready to cook the turkey, carefully remove it from the brine and rinse under cold water and pat dry with a paper towel.
5. 5 Your turkey is now ready to cook, as you normally would do.

By Better Than Bouillon