Q Kitchen

12 egg yolks ▢0.67 cup sugar ▢6 cups 2% milk ▢6 cups heavy cream ▢1 tbsp vanilla extract ▢2 tsp nutmeg ▢0.5 tsp cinnamon Instructions **This eggnog will keep in a covered pitcher in the fridge for up to 3 days.** 1. In a heavy bottomed saucepan, whisk together the egg yolks and sugar until pale and the sugar has almost dissolved - you won’t manage to get the last few grains! 2. Gradually whisk in the milk and transfer the pan to a medium low heat. Gradually heat, whisking often until it reaches 160F. 3. Remove from the heat and whisk in the heavy cream, vanilla extract, 3/4 tsp of the nutmeg and the cinnamon. 4. Chill for at least 4 hours, but preferbly overnight

  Potato Sausage Soup 1lb ground pork sausage 2 diced carrots 1 diced onions 2 stalks diced celery 3 cloves garlic, finely minced 1 TBSP italian seasoning 4 cups diced potatoes 4 cups chicken broth salt and pepper to taste 2 ½ cups milk mixed with 1/3 cup flour 1 ½ cups freshly shredded sharp cheddar cheese Brown the sausage. Add everything else except potatoes, milk, and cheese. When veggies are soft, add the potatoes. When the potatoes are soft, add the milk and cheese and stir until thick. Taste for seasoning! Quiche 8 slices bacon 8 whole large eggs 1 1/2 cups heavy cream or half-and-half Salt and pepper, to taste 2 cups grated sharp cheddar cheese Pour into a pie crust and bake covered with foil at 400 for 40-45 minutes. Remove the foil and bake another 15 minutes. Allow to sit for 15 minutes before cutting.

  Ingredients: -1/2 cup melted coconut oil or butter -1/3 cup maple syrup -1/2 cup peanut butter -1 tsp vanilla extract -1 cup plain cottage cheese -1/4 cup Greek yogurt -2 eggs -1.5 cups flour -1 tsp baking soda -1/4 tsp salt -2/3- 3/4 cup chocolate chips Directions: 1. Preheat the oven to 375°F and line a muffin tin with muffin liners. 2. In a bowl, combine the melted coconut oil, maple syrup, peanut butter, vanilla extract, and eggs. Whisk until well blended. 3. Whisk in the cottage cheese and Greek yogurt. 4. In a separate small bowl, mix the flour, baking soda, and salt. Stir in the chocolate chips. 5. Add the dry ingredients to the wet ingredients and mix with a spatula until just combined. 6. Scoop the batter into the muffin liners, filling them completely. Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean. 7. Let the muffins cool & enjoy.

 Thin Tomato Sauce 1 can fire-roasted diced tomatoes 1 Qt veggie sauce base ( or 2 cans tomato paste-this adds depth and thickness) 2 cans (29 oz) tomato sauce  1 TBS salt 1 TBS ground white pepper o 1/2 TBS ground black pepper  1-2 TBS garlic powder Add all ingredients to a pot and bring to a hard simmer. Stir well, taste for any additional desired seasonings. Cook until heated through and well married.

 Italian Dish 5 Cheese Mix 32 oz Ricotta Cheese 32 oz large curd cottage cheese 2 c SHREDDED Mozzarella OR cut up Mozzarella pearls 2 C grated Parmesan 1 block softened cream cheese 2-3 eggs beaten 1-2 TBS garlic powder or toasted minced garlic 1-2 TBS minced onion or 1 1/2 tsp onion powder 1-2 TBS Italian seasoning 1 1/2 tsp salt 2 tsp ground black pepper  **OPTIONAL 1 1/2 tsp - 1 TBS crushed red pepper flakes Blend just until thoroughly combined and allow to set 3-4 hours in fridge or over night.  Allow to sit at room temperature for 20 minutes before giving one more good blend together before use

  Recipe:  2 cups instant powdered milk One cup powdered sugar One cup instant vanilla pudding mix 1/2 cup instant cheesecake pudding mix 1 1/2 teaspoons of ground nutmeg you can adjust this up or down to suit your taste 1 teaspoon of cinnamon And a quarter teaspoon of fine salt Place all the ingredients in a bowl and whisk making sure there’s no clumps so you can transfer it to a airtight container. Mix 4 tablespoons of your mix into one cup of milk blend well and let’s sit 3 to 5 minutes if it’s too thick add a little more milk if it’s too thin, add a bit more of the mix. For a quart of eggnog Makes a half a cup of your dry mix with 1 quart of milk You will need to let this sit in the refrigerator for 30 minutes to thicken and enjoy.☺️

  Add to a 1 quart or 22 oz glass jar: 1 cube Rice Ramen 1 tsp Carmelized Onion Butter 1/2 tsp pepper 1/2 tsp tumeric 1 chicken boullion cube 1/3 C freeze-dried (FD) veg 1/3 C FD veg 1/3 C FD veg Add all contents and 3 cups water to a pot and bring to a boil. Allow to boil until noodles and FD veggies are tender

  https://youtu.be/n8xGzkizA34?si=k3TPfypdrabvzUfe   Copy-Right Free Christmas Music /  Christmas Spirit' by  ‪@SilvermanSound‬  🇬🇧 | Christmas Music (No Copyright) Ingredients: 2 (7 oz) boxes Thrive Market brand Rice Pilaf 1 Qt Canned Beef and Broth 1 Qt Beef Broth 1/3 C FD veg of your choice Directions: 1.) Drain broth from canned beef into a measuring cup and add any additional water along with the 4 c beef broth to make the fluids needed for the rice per directions.  2.) Add fluids, beef and FD veg into pot and bring to a boil.  3.) Add rice pilaf and any seasoning packets , additional desired seasonings and spices and stir well.  4.) Return to a boil, stir well and cover. Lower heat to a simmer and cook per directions on rice.  5.) After time is complete, remove lid and stir well.