Table of Contents
- What's Inside the Garlic & Onion Cookhouse Kit
- Roasted Garlic & Onion Pot Roast with Carrots and Potatoes
- Toasted Onion & Roasted Garlic Butternut Squash Soup
- Garlic-Onion Herb Stuffing with a Crisp Garlic Bread Seasoning Top
- Triple Garlic Pull-Apart Bread
- Crispy Garlic-Onion Smashed Potatoes
- Garlic Butter Shrimp with Toasted Onion Rice
- Same Aromatics, Very Different Jobs
- FAQs
Recipes for Garlic & Onion Cookhouse Kit: If It Doesn't Smell Like Garlic, You're Not Done Cooking Yet
There is more than one way to get garlic and onion into supper, and that is exactly why the Garlic & Onion Cookhouse Kit from Tradition Spice Company works so hard. Toasted Onion Powder melts into sauces with nutty, browned depth. Granulated Onion hangs around a little longer and gives roasts, potatoes, and rubs a steadier onion bite. Roasted Garlic is mellow and savory, while Minced Garlic gives you visible pieces and a bigger aromatic punch. Garlic Salt handles the final seasoning, and Garlic Mix Da Best! Garlic Bread Seasoning brings garlic, onion, paprika, dill, and spices together when you want to quit fiddling and eat already. Six jars, six personalities, and considerably fewer excuses for bland food.
What's Inside the Garlic & Onion Cookhouse Kit
6 Bottles
- Minced Garlic (1.6 oz, small bottle)
- Roasted Garlic (1.7 oz, small bottle)
- Toasted Onion Powder (1.5 oz, small bottle)
- Granulated Onion (1.7 oz, small bottle)
- Garlic Salt (4.2 oz, regular bottle)
- Garlic Mix Da Best! Garlic Bread Seasoning (2.4 oz, regular bottle)
The first three recipes lean into fall comfort food. The last three prove these jars deserve year-round real estate beside the stove. More importantly, each recipe uses a different texture or treatment on purpose instead of treating every form of garlic and onion like the same old powder in a different jar.
Roasted Garlic & Onion Pot Roast with Carrots and Potatoes
Pot roast is where slow, steady flavor earns its paycheck. Roasted Garlic brings mellow depth, Granulated Onion holds up through the long braise, and a little Toasted Onion Powder sneaks caramelized flavor into the gravy without demanding another cutting board.
Ingredients
- 1 teaspoon Roasted Garlic
- 1 teaspoon Granulated Onion
- 1/2 teaspoon Toasted Onion Powder
- 1 teaspoon Garlic Salt
- 1 teaspoon Minced Garlic
- 1 boneless beef chuck roast, 3 1/2 to 4 pounds
- 2 tablespoons all-purpose flour
- 2 tablespoons neutral oil
- 1 yellow onion, cut into wedges
- 1 pound carrots, cut into large pieces
- 1 1/2 pounds baby potatoes
- 2 tablespoons Worcestershire sauce
- 2 1/2 cups low-sodium beef broth
- 3 sprigs fresh thyme, optional
Directions
Heat the oven. Set the oven to 300°F. Pat the chuck roast dry.
Build the crust. Mix flour, Roasted Garlic, Granulated Onion, Toasted Onion Powder, and Garlic Salt. Rub the mixture all over the roast.
Sear it properly. Heat oil in a Dutch oven over medium-high heat. Brown the roast on all sides, about 3 to 4 minutes per side, then transfer it to a plate.
Start the gravy. Add the onion wedges and cook 3 minutes. Stir in Minced Garlic for about 30 seconds, then add Worcestershire and broth, scraping up the browned bits.
Braise low and slow. Return the roast to the pot, add thyme, cover, and cook for 2 hours. Add carrots and potatoes, cover again, and cook 1 to 1 1/2 hours more until the roast pulls apart easily with a fork.
Rest and serve. Let the roast rest about 10 minutes, then serve with the vegetables and spoon that onion-garlic braising liquid over everything.
Toasted Onion & Roasted Garlic Butternut Squash Soup
Butternut squash is sweet enough on its own. What it needs is somebody in the room with a little backbone. Toasted Onion Powder adds browned, savory depth, Roasted Garlic keeps things mellow, and crisp Minced Garlic on top gives the silky soup some actual texture.
Ingredients
- 1 teaspoon Toasted Onion Powder
- 1 teaspoon Roasted Garlic
- 1/2 teaspoon Garlic Salt
- 2 teaspoons Minced Garlic, divided
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 1/2 pounds peeled butternut squash, cubed
- 4 cups low-sodium chicken or vegetable broth
- 1/2 cup heavy cream or half-and-half
- 1 tablespoon butter
- Black pepper to taste
- Fresh thyme for garnish, optional
Directions
Soften the onion. Heat olive oil in a soup pot over medium heat. Cook fresh onion 5 to 6 minutes until softened.
Layer the dry aromatics. Stir in Toasted Onion Powder, Roasted Garlic, Garlic Salt, and 1 teaspoon Minced Garlic. Cook about 30 seconds.
Simmer the squash. Add squash and broth. Bring to a simmer and cook 20 to 25 minutes until the squash is very tender.
Blend smooth. Puree with an immersion blender until silky. Stir in cream and black pepper, then keep warm over low heat.
Make the crispy garlic. Melt butter in a small skillet over medium-low heat. Add the remaining teaspoon of Minced Garlic and cook, watching closely, until golden and crisp.
Finish the bowls. Ladle soup into bowls and scatter the crisp garlic over the top with thyme if using.
Garlic-Onion Herb Stuffing with a Crisp Garlic Bread Seasoning Top
Thanksgiving stuffing lives or dies on aromatics. Here, Granulated Onion spreads savory flavor through every bread cube, Minced Garlic leaves little pockets of garlic behind, and Garlic Mix gives the crisp top a seasoned finish that politely refuses to be ignored.
Ingredients
- 2 teaspoons Minced Garlic
- 1 teaspoon Granulated Onion
- 1/2 teaspoon Toasted Onion Powder
- 1/2 teaspoon Garlic Salt
- 1 tablespoon Garlic Mix Da Best! Garlic Bread Seasoning
- 10 cups dry bread cubes
- 8 tablespoons unsalted butter, divided
- 1 medium onion, diced
- 3 celery stalks, diced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 2 1/2 to 3 cups low-sodium chicken or turkey broth
- 2 large eggs, beaten
Directions
Heat the oven. Set the oven to 350°F and butter a 9-by-13-inch baking dish.
Build the aromatic base. Melt 6 tablespoons butter in a skillet. Cook fresh onion and celery 6 to 8 minutes until soft. Add Minced Garlic for the final minute.
Season the bread. Put bread cubes in a large bowl. Add Granulated Onion, Toasted Onion Powder, Garlic Salt, sage, and thyme. Pour the cooked vegetables and butter over the bread.
Moisten, don't drown. Mix in eggs, then add broth a little at a time until the bread is thoroughly moistened but not soupy.
Give the top some attitude. Spoon into the baking dish. Melt the remaining 2 tablespoons butter, stir in Garlic Mix, and drizzle it over the top.
Bake. Cover with foil and bake 25 minutes. Remove the foil and bake another 20 to 25 minutes until browned and crisp on top.
Triple Garlic Pull-Apart Bread
Garlic bread is already a good idea. This version simply stops pretending moderation is required. Garlic Mix brings the herb-and-garlic base, Roasted Garlic adds mellow richness, and Minced Garlic leaves visible bits tucked into the buttery cracks.
Ingredients
- 1 tablespoon Garlic Mix Da Best! Garlic Bread Seasoning
- 1 teaspoon Roasted Garlic
- 1 teaspoon Minced Garlic
- 1/4 teaspoon Garlic Salt
- 1 round sourdough or Italian boule
- 8 tablespoons unsalted butter, melted
- 1 1/2 cups shredded mozzarella
- 1/4 cup grated Parmesan
- 2 tablespoons chopped parsley, optional
Directions
Heat the oven. Set the oven to 375°F.
Cut the loaf. Slice the bread in a crosshatch pattern about 1 inch apart, stopping before you cut through the bottom crust.
Make the garlic butter. Stir Garlic Mix, Roasted Garlic, Minced Garlic, and Garlic Salt into the melted butter.
Get into every crack. Spoon the garlic butter deep between the bread cuts. Stuff mozzarella and Parmesan into the openings.
Bake covered first. Wrap loosely in foil and bake 15 minutes.
Brown the top. Open the foil and bake 10 to 15 minutes more until the cheese bubbles and the bread edges are deep golden. Finish with parsley.
Crispy Garlic-Onion Smashed Potatoes
These potatoes show why texture matters. Roasted Garlic and Granulated Onion can take the oven heat and spread across all those rough smashed edges, while Minced Garlic goes on late so it turns golden instead of becoming a tiny pile of regret.
Ingredients
- 1 teaspoon Roasted Garlic
- 1 teaspoon Granulated Onion
- 1/2 teaspoon Garlic Salt
- 1 teaspoon Minced Garlic
- 2 pounds baby Yukon Gold or red potatoes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 2 tablespoons chopped parsley
- Black pepper to taste
Directions
Boil until tender. Cook potatoes in salted water until easily pierced with a fork, about 15 to 20 minutes. Drain well.
Heat the oven. Set the oven to 450°F. Arrange potatoes on an oiled sheet pan.
Smash them. Press each potato to about 1/2 inch thick with the bottom of a glass or measuring cup.
Season the rough edges. Mix olive oil with Roasted Garlic, Granulated Onion, Garlic Salt, and black pepper. Brush over the potatoes.
Roast hard. Bake 25 minutes until deeply crisp around the edges.
Add the minced garlic late. Stir Minced Garlic into melted butter, spoon over the potatoes, and return them to the oven for 4 to 5 minutes. Finish with parsley.
Garlic Butter Shrimp with Toasted Onion Rice
This one puts garlic and onion on separate jobs. Toasted Onion Powder and Granulated Onion season the rice all the way through, while Minced Garlic stays visible in the buttery shrimp. Same kit, two textures, one skillet meal that tastes considerably more expensive than it is.
Ingredients
- 1 teaspoon Toasted Onion Powder
- 1 teaspoon Granulated Onion
- 2 teaspoons Minced Garlic
- 1/2 teaspoon Roasted Garlic
- 1/2 teaspoon Garlic Salt
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 lemon
- 2 tablespoons chopped parsley
- Black pepper to taste
Directions
Season the rice from the start. Combine rice, broth, Toasted Onion Powder, and Granulated Onion in a saucepan. Bring to a boil, cover, reduce heat to low, and cook according to the rice package directions.
Prep the shrimp. Pat shrimp dry and season with Roasted Garlic, Garlic Salt, and black pepper.
Sear quickly. Heat olive oil in a large skillet over medium-high heat. Cook shrimp about 1 to 2 minutes per side until just pink. Transfer to a plate.
Make the garlic butter. Lower heat to medium-low. Add butter and Minced Garlic. Cook 30 to 60 seconds until fragrant, watching carefully so the garlic does not burn.
Bring it together. Return shrimp to the skillet, squeeze in half the lemon, and toss until glossy with garlic butter.
Serve. Fluff the toasted-onion rice, spoon shrimp and garlic butter over the top, and finish with parsley and the remaining lemon wedges.
Same Aromatics, Very Different Jobs
The whole point of the Garlic & Onion Cookhouse Kit is not owning six versions of the same thing. It is having six different tools. Toasted Onion Powder melts into soups and gravies with browned sweetness. Granulated Onion stands up to rubs and long cooks. Roasted Garlic gives you rich garlic flavor without the sharper edge. Minced Garlic leaves little bursts of texture where you can actually see what you seasoned with. Garlic Salt handles quick finishing work, and Garlic Mix turns bread, potatoes, vegetables, and plenty more into the dish everybody reaches for first.
That makes the kit useful for the home cook who already loves garlic, but it also makes a mighty practical gift for housewarmings, fall gatherings, Christmas, birthdays, newlyweds, and anybody whose answer to “how much garlic?” is usually “keep going.” Give them six ways to build flavor, then hope they invite you back for supper.
Garlic & Onion Cookhouse Kit - Vampire Repellent - Minced Garlic, Roasted Garlic, Toasted Onion, Granulated Onion and Garlic Salt - All Purpose Staple Flavors
$40.25
Make you kitchen smell like supper is nearly ready! The Garlic & Onion Cookhouse Kit is a savory crowd-pleaser for home cooks, newlyweds, first-time homeowners, garlic lovers, and anyone who knows “just one clove” is merely a suggestion. Grab this… read more
FAQs
Why is garlic used so much in cooking?
When you enter a kitchen and it smells like a home cooked meal, it's usually the garlic you smell. It's sharp aroma adds depth and flavor to most dishes.
When should I use minced vs. granulated or powered garlic?
Granulated or Powered Garlic will blend into your soup broth or sauce giving it that garlic depth without the texture. Minced Garlic also adds that pungent aroma plus provides texture for a dressing or meat rub.
What's the best use of garlic salt?
Anything. Maybe even ice cream. It's added as a topper for popcorn and roasted vegetables. Or a nice add to your own steak or chicken home-made seasoning.
