Podcasts about garlic powder

We are back with our 4th Disney inspired episode! Bringing you our take on three wonderful characters from the 90's and early 2000's.  There is so much depth to a fictional movie character, that we truly enjoy digging deeper into their personalities and making the connection to real life.  Who are we talking about in this episode you ask?  - Pocahontas - Jessie - Aladdin Tune in and learn how much you may already have in common with these characters already. This episode is fun, very relatable, and we hope you have a few takeaways from it.  Tune in and find out what oils do these characters need. Scoop Of The Day Diffuser Blends 5 Osmanthus Touch 3 Bergamot   5 Wild Orange 3 Ginger   Sarah's Orange Sauce Recipe for Orange Chicken Orange Chicken Sauce: 1 cup Orange Juice 1/2 cup Sugar 2 Tablespoons Rice Vinegar or White Vinegar 2 Tablespoons Soy Sauce use tamari for a gluten-free dish 1/4 teaspoon Ginger 1/4 teaspoon Garlic Powder or 2 garlic cloves, finely diced 1/2 teaspoon Red Chili Flakes Orange Zest from 1 orange 1 Tablespoon Cornstarch 4-5 drops Wild Orange Essential Oil 3 Drops of Ginger Essential Oil To make orange sauce: In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes. In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest and Essential Oils     Hi friends, don't forget to leave us a review, your feedback is always welcome, and helps this podcast reach more ears.  Join us in our New Facebook Community! Connect on Instagram  We upload a brand new episode every Tuesday and Thursday!   Join our step challenge: https://theessentialoilscoop.com/stepchallenge   Want to learn more about us? theessentialoilscoop.com   Remember to like, share, and subscribe to our podcast so you will be notified every time we upload a brand new episode.  Leave us a review as well, your feedback is always welcome.  Also opt-in to our newsletter at theessentialoilscoop.com/news If you have any questions or have subject ideas you would like us to cover please email us at theessentialoilscoop@gmail.com   Tag us on socials using #theessentialoilscoop   Disclaimer:  Welcome to The Essential Oil Scoop Podcast. We want to remind our listeners that the information provided in this podcast is for educational purposes only and should not be considered as a substitute for professional medical advice, diagnosis, or treatment. The use of essential oils is a personal choice and should be done at your own risk. We are not medical professionals and cannot diagnose, treat, or prescribe any medical condition. Please consult with a qualified healthcare provider before using any essential oils or making changes to your healthcare routine. Any information or opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the views of any particular organization. Thank you for listening.  

Madeline Boast from Balanced Bay Equine Nutrition Consulting tells us why protein is important in horses' diets. Joy Orr joins us with an update on Retired Racehorse Radio and a recipe for Cherry Chipotle Pork Loin. Listen in…HORSES IN THE MORNING Episode 3400 – Show Notes and Links:Link to Sound File for Sight Impaired: Click HereThe HORSES IN THE MORNING Crew: Glenn the Geek, Jamie JenningsGuest Co-Host: Ashley Winch of Sleep Stories for Equestrians, The Show Jumping Podcast and The Quarter Horse PodcastGuest: Madeline Boast of Balanced Bay NutritionGuest: Joy Orr of Retired Racehorse RadioFollow Horse Radio Network on TwitterAdditional support for this podcast provided by Daily Dose Equine, State Line Tack, and Listeners Like You!Time Stamps:06:26 - Daily Whinnies11:48 - Joy Orr24:30 - Madeline Boast of Balanced Bay Nutrition34:56 - Richest WomenNo Post ShowRecipes:Sparkling Cyanide (a floral take on a French 75)By Agatha Christie, from Agatha Whiskey, a cocktail book to celebrate the bestselling novelist of all time.2 oz Elderflower Liquer (St Germain)2 oz GinSimple syrupBrut ChampagneRosemary sprigs for garnishCherry Chipotle Pork LoinIngredients:2-3lbs of pork loin (boneless preferred)Cherry Chipotle marinade:Cherry jam/preserves (1/3 cup)Chipotle Sauce (1/4 cup)Soy sauce (2-3 tbsps)Garlic Powder (2 tsp)Onion Powder (2 tsp)Sweet Paprika (1 tsp)Smoked Paprika (1 tsp)White Pepper (black is fine too) (2 tsp)Cayenne Pepper (1 tsp)A pinch of salt (can skip if the soy sauce is too salty for you)1-2 splashes of Apple Cider Vinegar1.) Make the marinade by combining all ingredients together. You can add more spice if you want or add a little more sugar if you like it sweeter.2.) Put the pork loins in a bag/container and marinate with marinade for up to 2 days.3.) Your choice of cooking:Grilling: you can grill this until it reaches an internal temp of 150 degrees F (Hit hard to sear than turn heat down to cook fully)Oven: sear on stove fear to lock in flavor, then place in over at 400 degrees F in a covered baking dish (add a little water to create steam) for about 10-15 minutes or until internal temp is 150 degrees F.4.) Let rest for 3-5 minutes before cutting and serving. Goes well with anything – rice, coleslaw, cornbread, tortillas, grilled veggies…you name it It's sweet, tangy, savory, and spicey.

Madeline Boast from Balanced Bay Equine Nutrition Consulting tells us why protein is important in horses' diets. Joy Orr joins us with an update on Retired Racehorse Radio and a recipe for Cherry Chipotle Pork Loin. Listen in…HORSES IN THE MORNING Episode 3400 – Show Notes and Links:Link to Sound File for Sight Impaired: Click HereThe HORSES IN THE MORNING Crew: Glenn the Geek, Jamie JenningsGuest Co-Host: Ashley Winch of Sleep Stories for Equestrians, The Show Jumping Podcast and The Quarter Horse PodcastGuest: Madeline Boast of Balanced Bay NutritionGuest: Joy Orr of Retired Racehorse RadioFollow Horse Radio Network on TwitterAdditional support for this podcast provided by Daily Dose Equine, State Line Tack, and Listeners Like You!Time Stamps:06:26 - Daily Whinnies11:48 - Joy Orr24:30 - Madeline Boast of Balanced Bay Nutrition34:56 - Richest WomenNo Post ShowRecipes:Sparkling Cyanide (a floral take on a French 75)By Agatha Christie, from Agatha Whiskey, a cocktail book to celebrate the bestselling novelist of all time.2 oz Elderflower Liquer (St Germain)2 oz GinSimple syrupBrut ChampagneRosemary sprigs for garnishCherry Chipotle Pork LoinIngredients:2-3lbs of pork loin (boneless preferred)Cherry Chipotle marinade:Cherry jam/preserves (1/3 cup)Chipotle Sauce (1/4 cup)Soy sauce (2-3 tbsps)Garlic Powder (2 tsp)Onion Powder (2 tsp)Sweet Paprika (1 tsp)Smoked Paprika (1 tsp)White Pepper (black is fine too) (2 tsp)Cayenne Pepper (1 tsp)A pinch of salt (can skip if the soy sauce is too salty for you)1-2 splashes of Apple Cider Vinegar1.) Make the marinade by combining all ingredients together. You can add more spice if you want or add a little more sugar if you like it sweeter.2.) Put the pork loins in a bag/container and marinate with marinade for up to 2 days.3.) Your choice of cooking:Grilling: you can grill this until it reaches an internal temp of 150 degrees F (Hit hard to sear than turn heat down to cook fully)Oven: sear on stove fear to lock in flavor, then place in over at 400 degrees F in a covered baking dish (add a little water to create steam) for about 10-15 minutes or until internal temp is 150 degrees F.4.) Let rest for 3-5 minutes before cutting and serving. Goes well with anything – rice, coleslaw, cornbread, tortillas, grilled veggies…you name it It's sweet, tangy, savory, and spicey.

Boneless short ribs need to be cooked low and slow to become tender. Usually that means they're well-done, but with sous vide we can hold a medium-rare temperature overnight and turn them into a steak-like meal the next day. Anne talks through the simple prep so you can enjoy this more budget friendly cut in a new way. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Day 1: Meat: Boneless short ribs Spices: Salt, Pepper, and Garlic Powder (or your favorite rub) Day 2: Searing: Butter and/or Oil (or you can sear on a grill without them)  

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Savor Community FacebookGrab our free guide to overcome the overwhelmPaul identifies as a prisoner of Christ Jesus but he is a prisoner of Rome.He also says it is for the sake of the Gentiles - the group that had historically been out, unclean and cut-off but now according to Paul the mystery of God has been revealed to Him so that they would know that they have been invited in, made clean and fellow heirs (verse 6)The idea of mystery in verses 3-4 is something that has hidden from man but now revealed through GodVerse 6 says that Gentiles are now fellow heirs, fellow members of the body and fellow partakers of the promise of Christ through the gospelWe do not get to choose who is in and who is outNo birth place, no economic status, no martial status or anything else can determine who is in and who is outGod desires that all come to saving faith in Jesus (2 Peter 3:9)Paul starts off in verse 1 about to tell them something but then breaks off on something else and then comes back to it at verse 14So let's read verse 1 then skip to verse 14-21He prays that they may have Christ dwelling in their heart and that will be rooted and grounded in love so thatthey may comprehend (with all the saints) this is a community action the breadth, length and height and depth of His love - all of His love - in its fullness - in every directionThis love surpasses knowledge -Do you know with your head the love of God?He wants to move beyond thatSo that you can be filled up with the fullness of GodHe again is referring to the Church - this is communal languageWe, the Church, are to be full of His loveDo you love the Church?Do you make attending a priority?Do you make serving a priority?Do you make praying for the church a priority?Chapter 4Paul reminds us again that he is a prisoner of the Lord and that he implores us to walk in a manner worthy of our callingHumility and gentlenessGentleness in greek thought was a virtue especially characterized in womenIt is thought to be between extreme anger and indifferencePaul uses it as a way to help believers correct other believers without arroganceAll of our gifts have been given to us by God's graceGod has given the Church apostles, prophets, evangelists and pastor/teachers for the equipping of the saintsso we again all (community) attain unity of the faith so that we will not be tossed around by every wind of doctrineWe must speak Truth in love4:29 What are the words that come out of your mouth?Do you words build up and are they spoken at the right time?This ties into gentleness from the start of this chapter?Savor Moment:Read chapters 3 and 4. Enjoy the richness of these chapters as you savor the richness of these roast sliders. INGREDIENTS• 3 1/2 lb Chuck Roast• 1 package Gluten Free Brown Gravy• 1 White Onions• 4 cups Beef Stock• 1 tsp Salt• 1 tsp Pepper• 1 tsp Garlic Powder• 4 Tbsp Butter• 4 Slices Provolone Cheese• 1 Tbsp Minced Garlic• Gluten Free Sub Rolls• Sub RollsPREPARATION STEPS1. Salt, pepper and garlic powder meat and sear on both sides. Put in crockpot2. Slice onion and sauté with minced garlic.3. Mix in gravy packet and beef broth.4. Add to crockpot5. Cook on low for 8 hours6. Use a cup of broth with a tablespoon of flour to make au jus.7. Slice the buns and add cheese and roast to the bottom bun. Place the top on and bake for 3-4 mins on 350. Serve with a side of au jus.

On this week's episode of The Diet Obsessed Podcast - Craving More VIP - I lighten up this episode and will get back to Part 3 of my drama-filled story of the guy from the gym who almost murdered me next month, but this month I wanted to lighten it up with some stories I only wanted to share with my VIP's!I first tell a story from Italy involving Cheap Men, I then launch into a series of stories under the topic of "Foodie Fights" or Inappropriate Behavior around food. If these topics interest you, please follow "The Diet Obsessed Podcast" and subscribe to "Craving More VIP" premium content through this link: https://linktr.ee/thedietobsessedpodcas?utm_source=linktree_profile_share<sid=01cd6f2f-74f4-40d5-aeb7-091e45e52c91 and don't forget to leave a rating + review!Finally, follow me on Instagram @thedietobsessedpodcast and @veronica.santarelli Hosted on Acast. See acast.com/privacy for more information.

See what a penny a day worth of garlic powder can do.

Anne talks through making zucchini and yellow squash in either an air fryer or oven for a side dish that's easily turned into a meal by serving it with your favorite pasta. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Vegetables: 2 yellow squash and 2 zucchini (normal, cucumber-ish size) Seasonings: Salt, Pepper, Garlic Powder, and Oil or cooking spray

Big Jay Oakerson, Luis J. Gomez, and Dave Smith from The Legion of Skanks join me in the kitchen for a stacked  plate of Jewish, Latino, and Alt Right recipes.   Follow Big Jay: https://www.instagram.com/bigjayoakerson Follow Luis: https://www.instagram.com/gomezcomedy Follow Dave: https://www.instagram.com/theproblemd...   Get Season 1 of Something's Burning, brand new merch, and the full UNCUT version at https://bertyboyproductions.com/somet...   Petits Filets w/ Tomato Confit, Potato Latkes and Chimichurri Sauce Tomato Confit - Grape or Cherry Tomatoes - Garlic Cloves - Olive Oil - Salt and Pepper - Balsamic Vinegar 1. Split tomatoes in half 2. Crush garlic cloves 3. Wrap tomatoes and garlic in aluminum foil; roast at 350° for 30 min 4. Remove, season with salt and pepper, toss with balsamic   Chimichurri Sauce - Stemmed / Chopped Parsley - Olive Oil - Red Wine Vinegar - Dry oregano - Cumin - Sea Salt - Minced garlic 1. Place all ingredients in food processor and pulse until smooth 2. Transfer to bowl; add more olive oil to get desired consistency   Latkes - Russet potatoes; peeled and shredded - Minced onions - Lemon juice - Eggs, beaten - Flour - Chives - Salt, Pepper, Garlic Powder 1. Combine shredded potatoes, minced onions, and lemon juice; allow to  sit for 20 min. 2. Wring excess liquid from mixture 3. Add beaten eggs, flour, salt, pepper, garlic powder, and chives 4. Heat frying oil in skillet 5. Ladle scoops of potato mixture into hot oil and allow to fry for a few  mins, until crispy on edges 6. Flip and fry other side until golden brown 7. Remove and drain on paper towel; hold    Filets - Petit filet  - Salt and pepper 1. Sprinkle filets with salt and pepper 2. Place filets on griddle and sear to desired temp (med rare)   This episode is brought to you by Ship Station. Get a 60-day free trial at http://www.shipstation.com/burning Thanks to ShipStation for sponsoring the show!   This episode is also brought to you by Huel. Go to http://www.huel.com/burning to get free shipping, a Huel T-Shirt, and a guide to get you started!   This episode is sponsored by BetterHelp. Get 10% off your first month at http://www.betterhelp.com/burning     SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com For FULLY LOADED AT SEA: http://www.bertkreischercruise.com For FULLY LOADED FESTIVAL: https://fullyloadedfestival.com  For #THEMACHINEMOVIE Updates: TheMachine.Movie   For SOMETHING'S BURNING: https://bertyboyproductions.com/somet... For MERCH: https://store.bertbertbert.com/

Elvis Francois survives for 24 days after his boat got pushed out to sea. He probably smells incredible.

NYC Live Show Tickets (Jan. 21st)----> https://citywinery.com/newyork/Online/seatSelect.asp?doWork::WSmap::loadMap=Load&createBO::WSmap=1&BOparam::WSmap::loadMap::performance_ids=421B2DD5-CA43-4D87-A837-59A9DF6AFBA3 On this episode the boys talk about pussy seasoning, losing your squirter, toxic vs fuck nigga, late communication and much more! Also for bonus content head over to Patreon-----> https://www.patreon.com/Lerandlionel and be sure to follow us on all social media platforms (@lerandlionel) for extra content, full videos out every Wednesday/Thursday on youtube -----> https://linktr.ee/lerandlionel Sponsorships: adamandeve.com code "LATE NITE"

THE PHO QUE PODCAST FOCUSES ON VIETNAMESE-INSPIRED NOODLE SOUPS AND BARBECUE. PHO QUE HOST DANTE GUCCI USED A MIXTURE OF OLIVE OIL AND GINGER TO DRESS A PORK BUTT, AND TO GET THE DRY RUB TO STICK THE RUB IS MADE OUT OF SALT, PEPPER, PAPRIKA, ONION POWDER, GARLIC POWDER, NEW MEXICO HATCH CHILLI POWDER, CHOPPED OREGANO, PARSLEY AND BASIL IN ABOUT EQUAL AMOUNTS. IT'S A FOUR-HOUR SMOKE ON A WEBER JUMBO JOE 18" KETTLE BARBECUE GRILL

There are many reasons this particular vegetarian pizza recipe stands out from the crowd. Firstly, it's because the dough is pretty easy to make. There is no extensive kneading session required. A few punches, and the dough is ready. Furthermore, because we are using active dry yeast, the dough rises in no more than 20 minutes. Plus, the dough itself is full of savory flavors from the garlic powder and dried herbs. Every bite is full of flavor and deliciousness. Secondly, the veggie pizza sauce is also homemade. It is a simple recipe that gives are super delicious sauce. Furthermore, you can store this veggie pizza sauce in an airtight container for as long as 15 days. The tomato sauce is, rich and has a depth of flavor that shines through in the pizza. Lastly, because it is a vegetarian pizza, you get to use your favorite vegetables. From artichokes to olives, you can mix and match any vegetable you want. It brings a healthy option to the table. Healthy Vegetarian Pizza What is vegetarian pizza? A vegetarian pizza is like any other pizza delicious, flavoursome and full of vegetables. Unlike several pizzas that use meat, poultry or seafood in their toppings, a vegetarian pizza uses colourful and delicious vegetables. The best thing about this veggie pizza is that it is versatile. There are so many different vegetable toppings you can try. the sky is the limit! 5 from 1 vote Print Recipe Pin Recipe Prep Time 15 mins Cook Time 30 mins Course Main Course, Snack Cuisine Italian Servings 4 Calories 1583 kcal Equipment 1 Large Bowl 1 Pizza board 1 Sharp knife or Pizza knife Ingredients For the dough 2 ½ cups Flour (white or whole wheat, or both) 1 tbsp Sugar 1 tbsp Active Yeast 1 cup Warm Water 1 tbsp Olive Oil ½ tbsp Dried Thyme ½ tsp Dried Oregano ½ tsp Garlic Powder ½ tsp Salt For the sauce 1 cup Tomato Sauce ¾ tsp Dried Oregano ¾ tsp Dried Basil ½ tsp Onion Powder ½ tsp Garlic Powder ¼ tsp Dried Thyme ½ tbsp Maple Syrup ¼ tsp Black Pepper ¼ tsp Sea Salt ¼ tsp Red Pepper Flakes For the toppings ½ cup Canned or Jar Artichokes Chopped ½ cup Bell Peppers Sliced ½ Red Onions Sliced ½ cup Fresh Basil ½ cup Fresh Mushrooms Sliced Mozzarella cheese (fresh or vegan) Sliced or Shredded Instructions Tips for perfect vegetarian pizza Make sure the sauce you are using is not watery or thin. It so, it will make your pizza soggy. Slicing the vegetables thinly will make them cook fast in the oven. However, if you don't like them crunchy or like them well done, you can sauté them in advance, cool them and then use them on the pizza. You can use either mozzarella or a combination of two cheese. If you are using parmesan cheese, add it halfway into the cook. This way, it won't get burned or charred. Poking small holes in the pizza crust helps in cooking it evenly. This technique is used by professionals all over the world. You can also use your hands to spread the dough. Make sure you grease your hands with olive oil when handling the dough. When activating the yeast, use sugar as it is the activating agents. However, you can also use plain flour for this purpose For the dough In a small bowl, add warm water,1 tbsp of sugar and yeast. Let it sit for a few minutes so that the yeast is activated. You will see bubbles starting to form.In the meanwhile, in a large bowl, add flour, garlic powder, dried herbs and salt. Mix well and pour activated yeast mixture. Knead using your hands until it turns into a sticky dough. You can use more water if the dough isn't coming together. Cover the bowl with a muslin cloth and place it in a dry place for about 20 to 30 minutes. For the sauce In a saucepan, add tomato sauce, dried herbs, maple syrup, salt, black pepper and red chilli flakes. Mix well and place the saucepan over medium-low heat. Let the sauce simmer for 10 minutes until it gets thick, and the water is evaporate Remove it from the heat and set it aside to cool down. For the assembly Once the dough has risen, take it out from the bowl and place it o...

We got another Hall of Fame episode. On episode 181 of Cleaning Dishes the two of a kind watch "Black As Night". The pair also talk about the movies they are looking forward to watching soon. Black as Night Platform: Amazon Prime Directed by: Maritte Lee Go Written By: Sherman Payne Starring: Asjha Cooper, Fabrizio Guido, Mason Beauchamp, Abbie Gale, Keith David Fenix Fitness website FNX 15% off coupon code: FNXISz7 Follow Us on Social Media: https://linktr.ee/cleaningdishes Google Form: https://forms.gle/8nty8jeEjKHKvNgV6 --- Send in a voice message: https://anchor.fm/cleaningdishes19/message Support this podcast: https://anchor.fm/cleaningdishes19/support

CHICKEN CORDON BLU CASSEROLE Ingredients 2 Tablespoons Butter ½ cup Yellow Onion, diced 3 cloves Garlic, minced 1 Tablespoon Olive Oil 1 teaspoon Dried Thyme ½ teaspoon Garlic Powder 2 ½ cups Chicken Broth 1 ¼ cups White Long Grain rice, uncooked 10.75 oz. Cream of Chicken Soup ½ cup Sour Cream 1 cup Milk 2 teaspoons Dijon Mustard 1 cup Cheddar Cheese, shredded 1/3 cup Parmesan cheese, grated 1 cup cooked chicken 8 oz. ham steak, or 1 cup diced ham 9 slices Swiss Cheese Topping 1/3 Cup Seasoned Breadcrumbs 1 Tablespoon Melted Butter Instructions Prep Work Place the rice in a strainer and run it under cool water for 1 minute. This rids it of excess starch which will help to prevent it from sticking to the bottom of the pot when cooked. Shred the cheese and set aside, it will melt better if it's not cold when added. Avoid packaged shredded cheese as it contains cellulose which prevents it from melting well. This is the brand I prefer for cheddar. Avoid using extra sharp or aged cheddar. If using uncooked chicken, diced it and season with salt and pepper. Sauté in butter until golden and cooked through. Set aside. Measure out remaining ingredients prior to cooking. Cooking Instructions Preheat oven to 375 degrees. Melt 2 Tablespoons butter and add the diced onions. Cook until softened, about 5 minutes. Add the garlic, garlic powder, and thyme. Cook for one more minute. Add olive oil, chicken broth, and rice. Stir to combine. Bring to a boil and reduce to a simmer. Cover tightly and cook for 15 minutes. Do not stir. Turn off heat, leave the lid on and let it sit for 10 minutes, do not stir. Any rice stuck on the bottom will release during this time. Add the cream of chicken soup, sour cream, milk, Dijon mustard, cheddar + Parmesan cheese, and cooked chicken/ham. Stir to combine. Transfer to a lightly greased 9 x 13 casserole dish. Top with Swiss cheese. Cover and bake for 15 minutes. Combine the melted butter and breadcrumbs. Sprinkle over the top of the casserole and bake for 10 more minutes, uncovered. Let it stand for 5 minutes prior to serving.

Thank you for listening, the recipe is below.  For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you'd like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.Recipe: PUT DRY INGREDIENTS IN BOWL OR CONTAINER AND STIR USING HANDS OR WHISK UNTIL EVERYTHING IS COMBINED. PASTRY FLOUR 3 Cups  WHEAT FLOUR 1.5 Cups  Brown Sugar 1/2 CUP   BAKING POWDER  2 TBSP 1 tsp   SALT 1/2 TBSP   May modify the below as it is more about taste, rather than texture. GARLIC POWDER   1/2 TBSP   or fresh two cloves. MARJORAM  1 TSP     BASIL  1 TSP     CHILI POWDER 1 TSP    Adds a slight kick CHEDDAR CHEESE  1.5 Cups   2. ADD COLD BEER AND MIX GENTLY WITH HANDS. DO NOT OVER MIX OR HANDLE BATTER ROUGHLY OR THE QUICK BREAD WILL BE TOUGH. THE DOUGH WILL BE VERY WET AND VERY STICKY. BEER 1 1/4 BOTTLES   3. Spray your pans with a non-stick spray and add mixture until 2/3 full.  Sprinkle with CHEDDAR CHEESE and bake at 350° for 60-70 minutes. --- Send in a voice message: https://anchor.fm/house-of-bread/message

Hi, I'm Billy Buttery and this is Food Is Culture | A Podcast!This is my first STAPLE episode, on these episodes I will talk about a staple in my pantry. Something I can't live without and something that comes out often in my kitchen. And maybe a little history about it.I've been toying with the idea for these Staple episodes for a while. In an earlier episode with Cici and last week with Sakura we talked about ethic pantry staples and how they can be used in so many dishes. I hope these episodes inspire you to reach to the back of your cupboards and explore new dishes to add in some unlikely spices and ingredients.First I want to tell you a funny story about pantries… So I've never been the best speller. And sometimes I misspell and frankly hardly ever proofread. Much to the dismay of my Virgo besties… there's a couple of you and love you guys but you must accept my Gemini ways. PS it's my birthday month.Back to the pantry story, I will start this story by saying I love a well stocked pantry and try and buy in bunch which lends itself to decanting items in glass jars.So… We moved when my son was a toddler and at the time wasn't the best sleeper, I was also newly pregnant and although exhausted wasn't sleeping great myself. I'm usually a pretty good mover, and was in charge of packing up and labeling the boxes. Moving day was crazy and although I had thought I had labelled the boxes well I was asked a lot which boxes went where. At the end of the moving day my husband and the movers were having a laugh. So I sort of joined in and thanked them for a job well done… well they were all having a laugh at me. Because there had been a number of large heavy boxes label Panty Food and Panty - Fragile!Oh well. Pantry or panty drawer. Both best left stocked.Today's Staple item is… Garlic Powder! No relation to panties! Ha!I couldn't find too much on the origins of garlic powder per say. Most searches resulted in the history of garlic. But to me they are two totally different ingredients.I choose garlic powder for my first Staple ingredient because it is an all star in my kitchen.Bolognese missing a little something? Garlic powder.Pork Moo Shu missing some depth? Garlic powder.Bean salad needs some pizzaz? Garlic powder. Guacamole a tad bland? Garlic powder.What is Garlic powder? it is made from garlic that has been dehydrated and ground into a fine powder. You can get slight variations on this. I prefer garlic powder when it's a tad granular. That way it doesn't clump together and I find it disperses better in dishes. You can also get it in larger pieces. It's available pre-roasted for a slightly different flavour. And I've also purchased garlic salt that is meant to be cooked as the garlic leans towards the raw flavour side.Garlic itself has a prominent space in my kitchen and cooking but when I need that je ne sais quoi in a salad or to finish off a soup, sauce or stir fry - I am reaching for the garlic powder.My husband loves to mix it into scrambled eggs.There's really no savoury dish where that garlic powder isn't welcome.9 times out of 10 when a recipe is missing something it is garlic powder for that umame deliciousness. And unlike raw garlic, you can toss it right in to finish off a dish.Sitting here I don't know if I can think of one of my rotation regular recipes that doesn't have garlic powder in it… hence why this is the first staple episode.Is there an ingredient you can't live without? An ingredient that tends to make itself into every meal. Let me know! My email (giftsfrombilly@gmail.com) is in the show notes and I will be adding recipes to my blog billybuttery.com I mentioned earlier May is my birthday month, overall May is busy. This weekend is Mother's Day, then it's my husband's birthday, followed by my birthday. And a bunch of birthdays in between. Actually I know 5 people that share my exact birthdate. Isn't that wild? People just getting BIZ-AH Late August and September long weekend apparently.Any big Mother's Day plans? Depending on where in the world you are you may be celebrating or may have already celebrated. Cheers to mother's and mother figures everywhere. My your day be beautiful, your morning cuppa enjoyed hot, and your heart full.I will be celebrating with my children and husband. I have simple requests on Mother's Day… to sleep in. And when I awake to be greeted with hot coffee, Lucky Charms and chocolate pancakes. Chocolate pancakes being a speciality of my husband's.Lucky Charms being my own guilty pleasure. I will probably have to fight off my kids for them to not eat all the marshmallows right from my bowl but that is motherhood.I want to say something about restaurants on Mother's Day… if a woman's children are under the age of 10, ugh maybe 8 she does NOT want to go to eat with them at a restaurant on Mother's Day. You may as well brunch her in the face. That is NOT relaxing. A busy crammed restaurant where everyone is a little dressed up and she's probably in heels and worst yet it's probably a buffet and the kids only want her to get up with them every 7 minutes to get more food. NO! Ugh STOP SUGGESTING THAT!If you are listening to this post Mother's Day please make a note for next year, and hopefully by then restaurants will be opened and Mother's everywhere will have normalized spending the day however they see fit.Anywho, that was fun. Catch you next week, super excited about next week's guest, as always. We have a great chat and I can't wait for you to listen.And if you don't have garlic powder in your cart at your next grocery shop, please toss it in and head over to my blog and to check out recipes. Ps garlic powder is probably made local to where you are. Shop local!Chin chin! Hosted on Acast. See acast.com/privacy for more information.

Learn about garlic powder, how how make it and it's uses

This is the episode where Eric and Noey realize they will probably die alone, but also together, because they are both trash and make poor life choices. - Sponsored by Garlic Powder

On this Episode the crew breaks down new music by Phora, Nav, Russ and Wale and see what’s coming this week (10:16). We also discuss The deaths of King Von and Alex Trebek(27:01), our new president(40:25), the restart of the NBA season(45:23), cancel culture(48:19), and more. Tune in! #BackToTheTopic Songs of the Week: Walt | WLTER - A Man Can Dream Pat | Wale - Effortless Eli | DDG - Moon Waliking in Calabasses --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/backtothetopic/message

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The full uncut audio from my cooking show, Somethings Burning which is released on the All Things Comedy Youtube page! Today, Bobby Lee & Chris D'Elia learn how to make Homemade Pasta with Blue Cheese-Stuffed Buffalo Chicken Meatballs. Subscribe to ATC to never miss an episode of Something's Burning: http://bit.ly/SubscribeATC Full Recipe: http://bit.ly/BuffaloPastaSB   Facebook: https://www.facebook.com/AllThingsCom... Twitter: https://twitter.com/allthingscomedy Instagram: https://www.instagram.com/all_things_... Follow Bert! Instagram: https://www.instagram.com/bertkreischer Facebook: https://www.facebook.com/BertKreischer/ Twitter: https://twitter.com/bertkreischer   Follow Bobby! Tigerbelly Podcast: https://tigerbelly.libsyn.com/ YouTube: https://www.youtube.com/channel/UCIyI... Instagram: https://www.instagram.com/bobbyleeliv... Facebook: https://www.facebook.com/IamBobbyLee/ Twitter: https://twitter.com/bobbyleelive   Follow Chris! Congratulations Podcast: https://www.congratulationspod.com/ YouTube: https://www.youtube.com/user/deliachris Instagram: https://www.instagram.com/chrisdelia/... Facebook: https://www.facebook.com/chrisdeliaof... Twitter: https://twitter.com/chrisdelia   Recipe: Homemade Pasta with Blue Cheese-Stuffed Buffalo Chicken Meatballs INGREDIENTS: FOR THE PASTA: 2 cups all purpose flour 2 whole eggs 4 egg yolks 1 teaspoon Kosher salt FOR THE MEATBALLS 2 lbs ground chicken 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 cup flour 1/2 teaspoon paprika 2 eggs 1/2 cup blue cheese crumbled or chunks 1/2 teaspoon garlic powder 1 cup flour 1/2 teaspoon onion powder 1/2 teaspoon paprika Sauce 1 ⅓ cup Frank's hot sauce 12 Tablespoons butter 2 clove garlic crushed EQUIPMENT: Pasta Maker Plastic wrap Rolling Pin Large pot (boiling water) Pasta spoon Measuring spoons Measuring cups Fork 2 wax paper-lined Baking sheets Dish towel 2 bowls for separating eggs (clear) Mixing Bowls: large, small Tongs Cup water BEGIN MAKING THE PASTA: Measure out: 2 cups flour 2 whole eggs 4 egg yolks Pour Flour in a Mound. Make a well in the center and pour EGGS, EGG YOLKS, and 1 TEASPOON SALT inside. Beat eggs and gradually work in flour. Knead until dough develops smooth elastic texture. Wrap tightly in plastic wrap and rest for 30 minutes. 1. MAKE THE MEATBALLS:   Preheat oven to 450 degrees. In a small bowl mix the coating for the meatballs: 1/2 teaspoon GARLIC POWDER 1 cup FLOUR 1/2 teaspoon ONION POWDER 1/2 teaspoon PAPRIKA In a large bowl add the: 2 lbs GROUND CHICKEN 1/2 teaspoon GARLIC POWDER 1/2 teaspoon ONION POWDER 1 cup FLOUR 1/2 teaspoon PAPRIKA 2 EGGS Mix with your hands and then roll into meatballs and place on a piece of wax p   aper. Stuff each of the meatballs with blue cheese: Make an indent in one side and place a piece of BLUE CHEESE. Then place the other half on top and smooth to cover the cheese. (WHILE THIS IS HAPPENING, ROLL OUT THE PASTA) 2. KEEP MAKING THE PASTA   Cut ball of dough into quarters. Roll out into ½ inch thick. Roll out in pasta maker a few times, reducing the thickness by 1 setting each time until it’s really thin. Put flour on the pasta and make if needed. Repeat with rest of dough. Use cutter attachment to cut pasta. Put on baking sheet in piles and cover with plastic wrap. 3. FINISH MAKING MEATBALLS   Heat oil in pan over medium-high heat. Roll each of the balls in the coating. Brown all the meatballs While they are browning, make your sauce by boiling: 2 ⅔  cups FRANK’S HOT SAUCE 24 Tablespoons BUTTER 4 cloves crushed GARLIC Strain off extra oil. Pour half of the sauce over the meatballs. Place in the oven and bake for 7 minutes. 4. While the meatballs are baking, boil the pasta for 1.5-2 minutes. Drain. Label some of the hot butter sauce on the noodles. Add the meatballs when they’re done. Sprinkle with blue cheese crumbles

In this episode we talk with Malcolm Diack, founder of Otago Locusts in New Zealand. Malcolm is the founder of Otago Locusts in Dunedin, New Zealand. In 2017, Otago Locusts won the Novel category of the New Zealand Food Awards, and also a commendation by the New Zealand Sustainable Business Network Awards. Malcolm started Otago Locusts back in 2009. We also have a chat with Kevin Bachhuber. Kevin is an award-winning consultant in sustainable agriculture, small-business innovation, and finance. Founder of the first American insect farm to obtain food-grade certifications, his pioneering work as an engineer of green technology solutions has pushed the insect farming industry in a dramatic new direction.  And in the Cricketlicious Cafe, ChefPV makes Curried Zucchini Wrapped Grasshoppers! INGREDIENTS 20 GRASSHOPPERS (freeze-dried) 2 cups WHEATGRASS JUICE 2 ZUCCHINIS 1 TBSP CURRY POWDER 1 tsp OREGANO POWDER ½ tsp GARLIC POWDER ½ tsp GARAM MASALA ¼ tsp TURMERIC SESAME OIL HIMALAYAN PINK SALT 3 oz GOAT CHEESE 1 large RED BELL PEPPER (roasted) DIRECTIONS Soak GRASSHOPPERS in WHEATGRASS JUICE for at least 2 hours (preferably overnight for maximum infusion). Place the top rack in oven 6 inches from the heat source and preheat to Broil. Trim the ZUCCHINI ends and slice into ¼-inch pieces lengthwise using a mandoline. In a small mixing bowl, whisk together CURRY POWDER, OREGANO POWDER, GARLIC POWDER, GARAM MASALA and TURMERIC. Lightly coat zucchini strips with SESAME OIL on both sides. Massage the spice mixture on both sides of the zucchini. Coat a baking sheet with sesame oil then lay out the zucchini strips in a single layer. Sprinkle SALT over zucchini then place the baking tray in the oven and broil for 4 minutes. Remove the zucchini from the oven, flip the slices over and return to the oven for 5 to 6 minutes more, making sure the zucchini is golden brown and slightly charred but not too crispy and burned. Remove the zucchini from the oven and let cool. Sprinkle GOAT CHEESE along the length of each zucchini strip, adding a slice of ROASTED PEPPER at each end. Take a moment to wash your hands to avoid getting goat cheese all over your rolls as you roll them up. Add a grasshopper to the top of the strips, along the width of the zucchini. Roll the strips and serve on a plate, seam side down.  

"Close your eyes. I want you to imagine your dream farm...What do you see?" In this episode of Homesteady, Aust talks to two individuals in different stages of their journeys to the ultimate destination: The Dream Farm. You-yes, YOU! can go from owning nothing, to finding stepping stones towards the perfect spot for reaching your own homesteading goals. Stepping Stone 1: A Mission for what type of Property YOU want. The Proving Grounds is one example of stepping stones leading to a dream property come true. Grant Woods, a wildlife biologist who lives in 2000 acres in the Ozark Mountains in Missouri, documents and teachers others successful land management techniques through his web series and website, GrowingDeer.tv. Grant's "mission" was to manage his land for the optimal growth of both plants and animals, while enabling him to spend more time with his family. Grant's land is called "The Proving Grounds" because with it, he has proven that his land management techniques lead to successful, bountiful results. Stepping Stone 2: Don't wait! Start now. Practice. "If ever a person has looked at their life as a series of stepping stones laid out in front of them on the way to that big 'ol lake full of bass, that's Alexia." Not everyone owns 2000 acres of land. In his interview with Alexia Johnstone, The Suburban Escapee, Alexia talks about taking one small step at a time. A self-proclaimed "anxious achiever," Alexia urges the burgeoning homesteader to set a series of small goals, each with a result that is rewarding. Achievable goals allow us to build towards bigger goals by feeding our self-confidence with small successes. Wherever you live, whatever your life right now, PRACTICE the skills that will lead you towards your homesteading goals. Stepping Stone 3: The Property Search. Grant, Alexia and Aust all reflect on how jumping for the first piece of land they saw, or right to a giant farm, wasn't the right choice for their families, due to location, cost, or size. While Grant is already there, Aust and Alexia are both in different spots on their journeys to their Dream Property. After listening to this episode, are you motivated to learn more about land management, sustainability, and achievable goals on your way to owning your own Dream Property? Then join us this February for #iamhomesteady. We are so excited to bring you bees, bears and more in this four-episode month! In February's #iamhomesteady special, we will be encouraging you to become a Pioneer. If 50 new Pioneers sign up to the program this month, we will host a celebration episode, a live Q and A with Aust and Accountant Mike. All Pioneers will be invited, and we will share that episode with the entire Homesteady Audience. Sign Up Here to become a Pioneer!   Also, share the show with #iamhomesteady to win a subscription to Grow Journey! From the Suburban Escapee Hey everyone! It was lots of fun to be part of the podcast this month. I am so excited to have the opportunity to share the journey my family and I have embarked on to be more Homesteady. Want to amaze your friends with homemade tomato sauce? Here is the recipe, as promised. Nonna's Basic Tomato Sauce Ingredients: 2- 28 oz cans of crushed tomatoes 1-2 fresh tomatoes, if you can find good ones. Otherwise, leave them out. 2 cloves of garlic 1/2 small onion 1/4 cup olive oil (enough to cover the bottom of a soup pot) 1 tablespoon of Italian Seasoning Blend, OR 1/4 Tablespoon dried oregano 3/4 Tablespoon dried basil Garlic Salt or Garlic Powder, to taste Salt and Pepper to taste A soup pot or dutch oven To Make: If using, chop the 1-2 fresh tomatoes and blend them in the blender. Put aside. Coat the bottom of a soup pot or dutch oven with olive oil. Turn the heat to low to slowly warm up the oil. While the oil is warming up, chop the onion into thin strips and throw them in. Cook 2-5 minutes, until translucent, but not brown. Peel the two cloves of garlic and put them in whole. Let cook about a minute with the onions, and then pour in the two cans of tomatoes, and the blended fresh tomatoes, if using, and stir. Sprinkle in the herbs. Stir again. Taste the sauce and add salt and pepper to please your own palate. If the sauce seems overly acidic, garlic salt or garlic powder can take the edge off. If you use garlic salt, be aware that you probably won't need much regular salt. Add small amounts at a time- you can always add more, but you can't take it out! Partially cover and let simmer on low for 20 minutes. Stir every 3-5 minutes to prevent a burnt spot on the bottom. Then the sauce is done, it should nicely coat the back of a spoon. This makes enough sauce for 6-8 servings of pasta. Notes: If you are an experienced cook, feel free to vary the herbs. Rosemary, parsley, and thyme also are nice in this sauce. Fresh herbs work well too. If you use plain stewed frozen garden tomatoes or home-canned tomatoes, blend the tomatoes before pouring them into the sauce. I have found that you need to lengthen the cooking time due to the extra water compared to commercially processed tomatoes. This is particularly true for frozen stewed tomatoes. Mangia! Alexia - The Suburban Escapee   Learn more about your ad choices. Visit megaphone.fm/adchoices

Today Jimmy and Mindy are joined by Scott Milford and Jerome Biggars as they discuss getting cheesed off by cheese, pizza as a vegetable and much more! So pull up a chair, grab a cup of coffee and sit a spell on our Virtual Porch as we chew the fat on another great episode of Low-Carb Conversations With Jimmy Moore and Friends! LINKS MENTIONED IN EPISODE 32 - Support our sponsor: (get 10% off your order of $50 or more with coupon code "jimmy") - - - - - - - - Recipes: SPINACH LASAGNA 1 pound ground beef 2 tablespoons onion, chopped 1/8 teaspoon garlic powder 1/2 cup spaghetti sauce 8 ounces cream cheese 1 egg 1/8 teaspoon pepper 10 ounces frozen chopped spinach, thawed & drained 4 ounces mozzarella cheese, shredded 2 tablespoons parmesan cheese (I used the kind in a can) Brown the hamburger with the onion; drain off the fat. Mix in the garlic powder and spaghetti sauce; season to taste and heat until bubbly. Meanwhile, soften the cream cheese in a medium-size microwaveable bowl for about 40-60 seconds. Stir until creamy; beat in the egg and pepper with a spoon until well mixed. Blend in the spinach. Spread half of the meat mixture evenly in the bottom of a greased, 8 x 8″ glass baking pan. Spread the spinach mixture over the meat; top with the mozzarella, then the rest of the meat. It may not completely cover the top, but that’s ok. Sprinkle with the parmesan cheese. Bake at 350º about 30 minutes until hot and bubbly. Or, cover with plastic wrap and vent one corner then microwave on HIGH for 3 minutes; then reduce to MEDIUM and cook for another 7-10 minutes until hot and bubbly. Let stand 3 minutes before serving. Makes 6-9 servings Can be frozen Per 1/6 Recipe: 368 Calories; 28g Fat; 23g Protein; 5.5g Carbohydrate; 2g Dietary Fiber; 3.5g Net Carbs Per 1/8 Recipe: 276 Calories; 21g Fat; 17g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs Per 1/9 Recipe: 245 Calories; 19g Fat; 15g Protein; 3.5g Carbohydrate; 1g Dietary Fiber; 2.5g Net Carbs NOW you CAN cut some of the carbs and calories by using Walden’s Farms tomato & basil Pasta Sauce which is a zero carb, zero calorie sauce! Broiled Tilapia Parmesan Ingredients: • 1/2 cup Parmesan cheese • 1/4 cup butter, softened • 3 tablespoons mayonnaise • 1-2 tablespoons fresh lemon juice • 1/4 teaspoon dried basil • 1/4 teaspoon ground black pepper • 1/8 teaspoon onion powder • 1/8 teaspoon celery salt • 1/2 teaspoon paprika • 1/4 teaspoon garlic powder • Old Bay Seasoning to taste • 2 pounds tilapia fillets Directions: 1. Raise oven rack. Preheat broiler. 2. Line bottom of broiler pan with foil. Spray top lightly with Pam olive oil spray. 3. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise, and all seasonings EXCEPT Old Bay Seasoning. Add lemon juice to achieve desired consistency. Mix well and set aside. 4. Arrange fillets top-side up on the prepared pan. Sprinkle top side with Old Bay. 5. Broil a few inches from the heat for 2 1/2 minutes. 6. Flip the fillets over, sprinkle with Old Bay, and broil for 3 more minutes. 7. Remove the fillets from the oven, flip them, and cover them with the Parmesan cheese mixture on the top side. 8. Broil for 2 1/2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook. Cinnamon Pork Rinds Ingredients: • Pork rinds • Olive oil • Cinnamon • Artificial sweetener (granule or powder form) • 2 Ziploc sandwich bags Directions:  1.     Pour a little olive oil into a Ziploc sandwich bag. Press out all the air from the bag to ensure that the oil coats the inside of the bag. 2.     Open bag and drop in several pieces of pork rinds. Seal the bag and shake until pork rinds are coated. Remove the pork rinds and set aside. 3.     Using a clean Ziploc bag, dust the inside of the bag lightly with cinnamon and your artificial sweetener of choice. 4.     Drop the oil-coated pork rinds into the bag. Seal and shake bag until the pork rinds coated with cinnamon and artificial sweetener. Low-Carb Chilli Ground Beef (2 lbs) minced onion (1/2 cup) beef broth (1 box) I used a low sodium version Rotel diced tomatos (1 can) Salsa (1 jar medium and 1/2 jar hot Mama Lupe’s) Chili Seasoning (1/2 teaspoon) Cumin (1/2 tablespoon) Oregeno (1 tablespoon) Garlic Powder (1/2 tablespoon) Black Soy Beans (2 cans) When I serve it up for myself, I like to add a few jalapenos and grated cheddar cheese on top.  Hope you like it!