Recipes with garlic powder
1,354 recipes
My Tuna Dish
Cold tuna noodle salad with mayo, hot sauce, garlic powder, oregano, and chopped scallions. A spicy, no-cook lunch for two using pantry staples.
Stuffed Chiles with Olive Mole
Stuffed poblano chiles filled with ripe olives, ricotta and Monterey Jack, baked and finished with a quick olive mole sauce of tomato, cumin, chili powder and beef stock.
Grilled Country Ribs From George Fassett
Grilled pork country ribs with unique egg marinade that forms a caramelized crust. Served with foil-packet potatoes cooked right on the grill.
Beany Burgers
Kidney bean and brown rice veggie burgers pan-fried until crispy outside, tender inside. No eggs needed, just mashed beans, rice, bread crumbs, and simple spices.
Curry Powder
Homemade curry powder with coriander, cumin, turmeric, ginger, saffron, dry mustard, and allspice. A warm, aromatic blend you can customize to your heat preference.
Teriyaki Tofu Brochettes
Teriyaki tofu brochettes marinate extra-firm tofu and pineapple in soy, sherry, sesame, and ginger, then grill with peppers, onion, zucchini, and mushrooms. Vegan grilling.
Lamb Stew with Vegetables
Slow cooker lamb stew with potatoes, carrots, white onions, and peas in a thyme-and-beef-broth gravy. A dump-and-go crockpot dinner that simmers all day into fall-apart lamb chunks.
Broccomole
Broccomole is a low-fat guacamole alternative made from pureed broccoli stems with cumin, lemon juice, tomato, and green chilies. All the flavor of guac without the avocado.
Eggplant Lasagne
Vegan eggplant lasagna with cornmeal-crusted oven-fried eggplant, tofu ricotta filling, and tomato sauce. No pasta, no dairy, all the layered comfort of classic lasagna.
Pork with Tangy Mustard Sauce
Grilled pork loin rubbed with mustard, garlic, and ginger, basted with a horseradish mustard and apricot preserve glaze. An overnight-marinated roast with sweet-hot flavor.
Potato Salad Dressing
Fat-free potato salad dressing with ranch, light mayo, celery seeds, mustard, and vinegar. Creamy, tangy, and guilt-free. A quick dressing for potato salad, rice salad, or coleslaws.
Tangy Barbecue Sandwiches
Slow cooker tangy barbecue beef sandwiches with chuck roast braised in a vinegar-spiked sauce until fork-tender, then shredded and piled on buns.
Pizza Stew
Try something new when it comes to stew with this savory dish made with Canadian bacon, mushrooms and black olives.
Oatburgers with Mushrooms
Vegan oatburgers with mushrooms, soy sauce, nutritional yeast, and herbs. Baked until firm with a savory, meaty flavor. Makes a big batch of 20 to 25 patties.
Chil-Beer Brisket of Beef Over Wild Rice Amadine
Beer-braised beef brisket coated in chili sauce and slow roasted until fork-tender, served over wild rice almondine with the rich pan juices spooned on top.
Easy Mexican Chili
Easy Mexican chili made in a slow cooker with ground beef, kidney beans, green chiles, and tomatoes. A dump-and-go crockpot chili that simmers 8-10 hours on low heat.
Cold tuna noodle salad with mayo, hot sauce, garlic powder, oregano, and chopped scallions. A spicy, no-cook lunch for two using pantry staples.
Stuffed poblano chiles filled with ripe olives, ricotta and Monterey Jack, baked and finished with a quick olive mole sauce of tomato, cumin, chili powder and beef stock.
Grilled pork country ribs with unique egg marinade that forms a caramelized crust. Served with foil-packet potatoes cooked right on the grill.
Kidney bean and brown rice veggie burgers pan-fried until crispy outside, tender inside. No eggs needed, just mashed beans, rice, bread crumbs, and simple spices.
Homemade curry powder with coriander, cumin, turmeric, ginger, saffron, dry mustard, and allspice. A warm, aromatic blend you can customize to your heat preference.
Teriyaki tofu brochettes marinate extra-firm tofu and pineapple in soy, sherry, sesame, and ginger, then grill with peppers, onion, zucchini, and mushrooms. Vegan grilling.
Slow cooker lamb stew with potatoes, carrots, white onions, and peas in a thyme-and-beef-broth gravy. A dump-and-go crockpot dinner that simmers all day into fall-apart lamb chunks.
Broccomole is a low-fat guacamole alternative made from pureed broccoli stems with cumin, lemon juice, tomato, and green chilies. All the flavor of guac without the avocado.
Vegan eggplant lasagna with cornmeal-crusted oven-fried eggplant, tofu ricotta filling, and tomato sauce. No pasta, no dairy, all the layered comfort of classic lasagna.
Grilled pork loin rubbed with mustard, garlic, and ginger, basted with a horseradish mustard and apricot preserve glaze. An overnight-marinated roast with sweet-hot flavor.
Fat-free potato salad dressing with ranch, light mayo, celery seeds, mustard, and vinegar. Creamy, tangy, and guilt-free. A quick dressing for potato salad, rice salad, or coleslaws.
Slow cooker tangy barbecue beef sandwiches with chuck roast braised in a vinegar-spiked sauce until fork-tender, then shredded and piled on buns.
Try something new when it comes to stew with this savory dish made with Canadian bacon, mushrooms and black olives.
Vegan oatburgers with mushrooms, soy sauce, nutritional yeast, and herbs. Baked until firm with a savory, meaty flavor. Makes a big batch of 20 to 25 patties.
Beer-braised beef brisket coated in chili sauce and slow roasted until fork-tender, served over wild rice almondine with the rich pan juices spooned on top.
Easy Mexican chili made in a slow cooker with ground beef, kidney beans, green chiles, and tomatoes. A dump-and-go crockpot chili that simmers 8-10 hours on low heat.
