Type what you have

Ingredients

• ✓ granulated garlic
• coconut milk
• curry powder
• sugar
• fish sauce
• chicken breast
• skewer
• olive oil
• chicken broth
• peanut butter
• lime juice

Instructions

1. 1 Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl. Add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
2. 2 Remove chicken from marinade and shake off excess. Discard remaining marinade. Thread marinated chicken onto skewers.
3. 3 Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
4. 4 Bring remaining 3/4 cup coconut milk to a simmer in a small saucepan over medium heat. Stir in remaining 3 teaspoons curry powder and simmer for 4 minutes. Add chicken broth, peanut butter, lime juice, remaining 3 teaspoons sugar, and remaining 3 teaspoons fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.

By Allrecipes

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

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
• olive oil
• pineapple preserves
• cayenne pepper
• salt
• white pepper
• sweet potato
• pork tenderloin

Instructions

1. 1 Preheat air fryer to 390 degrees F (200 degrees C), if recommended by manufacturer.
2. 2 Combine olive oil, pineapple preserves, garlic granules, cayenne, salt, and white pepper in a large mixing bowl; stir to combine.
3. 3 Place sweet potato pieces into the mixing bowl and toss with the pineapple preserves mixture. Remove sweet potatoes to a plate, reserving the remaining pineapple mixture.
4. 4 Pat tenderloins dry with paper towels. Place in the mixing bowl with the remaining pineapple mixture and toss to coat.
5. 5 Brush interior basket of the air fryer with the remaining olive oil. Place tenderloins in the basket, and in a single layer, add as many sweet potato pieces as will fit around the tenderloins. Set aside extra sweet potato pieces. You will cook them as a second batch.
6. 6 Air fry for 10 minutes. Turn tenderloins over, browned side down. Stir sweet potatoes, but keep them in a single layer. Air fry until pork loin is slightly pink in the center, about 10 minutes longer. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If the tenderloins need more cooking time, turn them again and continue cooking and testing the temperature in 5 minute increments.
7. 7 Remove sweet potatoes from the air fryer when they are tender and caramelized. (See Cook's Note).
8. 8 When the tenderloins test done, place them on a platter and tent with foil. Allow to rest while the remaining sweet potatoes cook, about 10 more minutes.

By Bibi

Ingredients

• ✓ granulated garlic
• tahini
• olive oil
• water
• lemon
• lemon zest
• salt
• black pepper

Instructions

1. 1 Combine tahini, olive oil, water, lemon juice, lemon zest, garlic, pink salt, and pepper in a 2-cup measuring cup. Stir briskly with a whisk until all ingredients are well blended. If a thinner dressing is desired, add water, 1 teaspoon at a time, stirring after each addition, until the desired consistency is achieved.

By Bibi

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
• rice vinegar
• thai sweet chili sauce
• sesame oil
• white sugar
• salt
• cucumber
• green onion

Instructions

1. 1 Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.
2. 2 Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.

By maryelle

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
• self-rising flour
• plain greek yogurt
• italian seasoning
• salt
• colby monterey jack cheese
• cheddar cheese
• mozzarella cheese

Instructions

1. 1 Preheat oven to 375 degrees C (190 degrees C).
2. 2 Mix flour, yogurt, Italian seasoning, garlic, and salt together in a large bowl until it forms a ball. Transfer to a lightly floured work surface and knead until smooth, adding more flour as necessary to keep dough from sticking, 2 to 3 minutes. Shape mixture into 1-inch balls.
3. 3 Layer dough balls and cheese in a small (5-inch) nonstick springform pan.
4. 4 Bake in the preheated oven until bread has risen and is baked through, 15 to 20 minutes.

By thedailygourmet

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
• cashew milk
• cashew
• lemon juice
• chia seed
• onion powder
• salt
• onion
• dill
• parsley

Instructions

1. 1 Combine cashew milk, cashews, lemon juice, chia seeds, onion powder, salt, and granulated garlic in a blender. Blend on high speed until smooth. Add dried onion, dill, and parsley; pulse a few times more.
2. 2 Refrigerate until well chilled, at least 1 hour.

By Regina Excell

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
• buttermilk powder
• chive
• parsley
• dill weed
• onion
• salt
• black pepper
• lemon peel
• white sugar
• oregano

Instructions

1. 1 Whisk buttermilk powder, chives, parsley, dill, garlic, onion, salt, pepper, lemon peel, sugar, and oregano in a small bowl until thoroughly mixed. Store in an airtight container in the refrigerator until ready to use.

By Rebecca

Ingredients

• ✓ granulated garlic
• chicken broth
• milk
• poultry seasoning
• turmeric
• onion powder
• paprika
• black pepper
• cayenne pepper
• cream
• all-purpose flour

Instructions

1. 1 Combine 2 cups chicken broth, 1/2 cup milk, poultry seasoning, turmeric, onion powder, garlic, paprika, pepper, and cayenne in a saucepan over medium heat; bring to a boil.
2. 2 Combine cream, flour, and remaining milk in a bowl. Add a ladle or two of hot broth mixture and whisk quickly to combine. Pour the mixture back into the saucepan; whisk together and bring to a boil. Cook until thickened, 2 to 3 minutes.
3. 3 Add additional broth or flour to adjust consistency. Check seasoning and adjust as needed.

By Tivadoc

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
• 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
• 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
• baby spinach
• water
• butter
• flour
• salt
• half-and-half
• onion
• ancho chile powder
• cayenne pepper
• cheese
• panko bread crumb

Instructions

1. 1 Place spinach and water in a microwave-safe steamer. Microwave until spinach is wilted down, about 2 minutes. Drain off liquid and set spinach aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Melt butter in a small saucepan over medium heat and whisk in flour to create a paste. Season with salt. Pour in half-and-half, whisking continuously until smooth. Add onion, garlic, ancho chile powder, and cayenne, whisking until incorporated. Add spinach.
4. 4 Set aside 2 tablespoons habanero-flavored cheese. Stir remaining cheese into the spinach mixture and spoon into a small oval baking dish. Sprinkle with reserved cheese and bread crumbs.
5. 5 Bake in the preheated oven for 20 minutes. Turn on the oven's broiler and broil until golden brown, 1 to 2 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ granulated garlic
• fettuccine pasta
• butter
• garlic
• half-and-half
• pumpkin puree
• parmesan cheese
• salt
• black pepper
• chicken tenderloin
• sage
• basil

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add minced garlic; stir until browned and fragrant, about 30 seconds. Add half-and-half, pumpkin puree, Parmesan cheese, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to incorporate.
3. 3 Melt remaining butter in a skillet over medium heat. Season chicken strips with sage, granulated garlic, remaining salt, and remaining pepper. Add chicken and cook in the hot butter until golden and no longer pink in the centers, about 6 minutes.
4. 4 Add the chopped basil to the pumpkin Alfredo sauce.
5. 5 Drain pasta. Add pasta and chicken to the sauce. Toss to combine and serve.

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