Q Kitchen

  Ingredients    Brine 3   quarts   water ¾   cup   sea salt ½   cup   brown sugar 1   beet, medium  peeled and slices for color (optional) 1   teaspoon   black peppercorns 1   T   mustard seeds 1   T   coriander seeds 1   teaspoon   red pepper flakes 5   cloves   garlic   smashed 3   bay leaves Rub 1   teaspoon   cracked black pepper 1   T   ground coriander 2   teaspoon   mustard seeds 1   teaspoon   garlic powder 1  teaspoon   onion powder ½   teaspoon   paprika ½  teaspoon   crushed red pepper flakes (optional) 1-2   bay leaves   crushed Cooking 2  cups   beef broth Instructions   Brine Place brisket in a large glass container, food-safe bucket, or zip bag. Pour cooled brine over the meat, making sure it is fully submerged. Refrigerate 5–7 days, turning once daily for even cur...

  4 cups pasta of choice (elbow macaroni or small shells work best) 2 Tbsp beef broth powder 1 Tbsp tomato powder 1/2 cup powdered milk 1 tsp smoked paprika 1 tsp Italian seasoning 1/2 tsp salt 1/4 tsp pepper

  Ingredients: 7 oz (198g) Marshmallow fluff 1/2 cup (160g) Strawberry jam 8 oz (225g) Whipped topping, thawed 12 oz (340g) Milk chocolate chips Directions: 1. Line an 8x8 inch (20x20 cm) square pan with parchment paper. 2. In a heat-safe bowl, combine marshmallow fluff and strawberry jam. Microwave briefly (about 20-30 seconds) and stir until melted together and smooth. 3. Gently fold in the whipped topping until the mixture is uniform and airy. 4. Spread the pink mixture evenly into the prepared pan. 5. Freeze for 3 to 4 hours until the slab is very firm. 6. Remove from the freezer and slice into rectangular bars. 7. Melt the milk chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. 8. Dip each cold bar into the melted chocolate to coat completely. Place on parchment paper to set. Prep Time: 15 mins | Cook Time: 0 mins | Total: 3 hrs 15 mins Kcal: 260 | Servings: 12

Ingredients 3.33   pounds   potatoes   Russet or Yukon Gold, preferred 8   tablespoons   butter   softened and cubed, salted or unsalted is fine 0.5   cup   whole milk   warmed 0.33   cup   heavy cream   warmed 0.17   cup   sour cream   or cream cheese salt and pepper to taste   start with half a teaspoon of each and add more as needed Instructions Peel the potatoes and rinse. Cut the potatoes in half or quarters depending on the size.  3.33 pounds potatoes Place potatoes in a large dutch oven or stock pot. Cover potatoes with cold, salted water. The water should cover the potatoes by at least one inch. Bring the water to a boil and cook just until the potatoes are fork tender, about 15 minutes. Drain the potatoes and return to the hot pot. While the potatoes are cooking, start heating the milk and heavy cream in a small sauce pan over low heat OR heat in the microwave. 0.5 cup whole milk, 0.33 cup...

  Ingredients For the Steaks 2   pound   lean ground beef 0.67   cup   panko breadcrumbs 2   teaspoon   Italian seasoning 2   large   egg 2   tablespoon   ketchup 2   teaspoon   Dijon mustard 4   teaspoons   Worcestershire sauce salt and pepper  to taste (I use about ½ teaspoon of each) 2   garlic clove   finely minced 4   tablespoons   extra virgin olive oil Mushroom Gravy 2   tablespoon   extra virgin olive oil   if needed 1   onion   diced 16   ounces   sliced mushrooms 4   tablespoons  unsalted butter 4   tablespoons   all purpose flour 3   cups   beef stock   or beef broth or beef consomme 2   tablespoon   ketchup 2   teaspoons   Worcestershire sauce salt and pepper  to taste Instructions In a large bowl, combine the ground beef, panko breadcrumbs, Italian seasoning, egg, ketchup, Dijon mus...