Q Kitchen

  Easy meat sheets to use for burgers, tacos, meatloaves.. Recipe: Ingredients: Total of 3 lbs ground beef (I used 1 lb ground ground turkey sausage, 1 lb ground beef and 1 lb ground Italian flavored turkey) 2 beaten room temp eggs 1 Tbs ea: garlic granules, kosher salt, ground black pepper, onion powder (add cumin and chili powder for a more taco type taste) 1 cup bread crumbs, panko or crushed croutons (I used crushed Goldfish snack crackers) Directions: Mix all ingredients until well blended. Press meat mix into a 9x13 cookie sheet leaving 1 inch space from outer edge of pan Cook for 30 minutes in a 375 degree oven (or until 160 degree temp on meat thermometer in middle of sheet) Remove from oven and allow to set for 10 minutes before slicing to serve or place in meal containers to cool. Drain the juices into a pan and use to make gravy OR put in a container once cooled to use at a later time.

  COUNTRY FRIED STEAK WITH WHITE GRAVY SERVES 8 INGREDIENTS: 8 (6-ounce)  Certified Angus Beef  ®  cube steaks 3 cups buttermilk 4 eggs 2 Tbs kosher salt, divided 1 Tbs black pepper, divided 4 cups flour 1 Tbs each: onion powder, smoked paprika, garlic granules, seasoned salt of your choice ( I used Lawry's) 4 cups peanut or canola oil for frying - I used vegetable oil because that is what I had 4 tablespoons reserved cooking oil 3 cups whole milk INSTRUCTIONS: In a small mixing bowl whisk together buttermilk, eggs, 1-teaspoon salt and 1/2-teaspoon pepper; place in a one gallon zipper-locking bag with cube steaks. Marinate in refrigerator for at least 4 hours, overnight preferred. In a small mixing bowl whisk together flour, 1 teaspoon salt, 1/2-teaspoon pepper and onion powder. Remove and reserve 2-tablespoons of seasoned flour for later. Place remaining seasoned flour in shallow baking dish. Transfer cube steaks and buttermilk marinade to a second shallow baking di...

  Bacon Cheeseburger Rolls Ingredients 1 pound ground beef 6 bacon strips, diced 1/2 cup chopped onion 1 package (8 ounces) Velveeta, cubed 1 tube (16.3 ounces) large refrigerated buttermilk biscuits 1 large egg, beaten, optional Sesame seeds, optional 1/2 cup ketchup 1/4 cup yellow mustard Directions Preheat oven to 400°. In a large skillet, cook beef, bacon and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add cheese; cook and stir until melted. Remove from heat. Flatten biscuits into 5-in. circles; top each with 1/3 cup beef mixture. Fold sides and end over filling, and roll up. Place seam side down on a greased  baking sheet . If desired, brush with egg and sprinkle with sesame seeds. Bake until golden brown, 18-20 minutes. In a small bowl, combine ketchup and mustard; serve with roll-ups. Nutrition Facts 1 roll-up: 429 calories, 24g fat (10g saturated fat), 63mg cholesterol, 1372mg sodium, 32g carbohydrate (11g sugars, 1g fiber), 2...

  Ingredients 1   cup   all-purpose flour, (spooned and leveled) 2   tablespoons   sugar 2   teaspoons   baking powder ½   teaspoon   salt 1   cup   milk 2   tablespoons   unsalted butter, melted, or vegetable oil 1   large   egg 1   tablespoon   vegetable oil Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup Directions Gather ingredients and preheat oven: Preheat oven to 200 degrees. Have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.

  Slow Cooker BBQ Chicken INGREDIENTS 1.5 lbs chicken breast 1/2 cup barbecue sauce 1/3 cup Italian dressing (I like Olive Garden brand) Hamburger buns DIRECTIONS Write the name of the recipe and directions on a gallon-sized freezer bag. Add the chicken, barbecue sauce, and Italian dressing to a large freezer bag. When ready to cook, let thaw, then add to a greased slow cooker and cook on HIGH for 4 hours or LOW for 6 hours, or until the chicken is cooked through. Shred with two forks in the slow cooker. Serve on buns and with coleslaw, if desired, and enjoy. Slow Cooker Chicken and Wild Rice INGREDIENTS 1 lb chicken breast 3 large carrots 2 ribs celery 1 yellow onion 1 tbsp minced garlic 1 cup wild rice (not instant wild rice) 1 cup frozen peas 1/2 tbsp salt 1 tsp pepper 1 tsp dried thyme 1 tsp dried oregano 3 cups chicken broth 1 cup cheddar cheese, shredded DIR...

  Canned Chicken and Corn Soup INGREDIENTS    1/2   onion   chopped 2   stalks   celery   chopped 2   cloves   garlic   minced 6   slices   bacon   cut up 1/4   cup   flour 4   cups   chicken broth 1   can   corn   drained 1   12.5oz can   chicken   drained 1   cup   heavy cream 3/4   tsp   italian seasoning 1   pinch   cayanne 3   russet potatoes   peeled and diced INSTRUCTIONS   In a large soup pot, sauté bacon until crispy. Add in celery and onion and cook for about 5 minutes until soft. Add in flour and stir constantly for 1 minute. Add in minced garlic and sauté for 30 seconds until fragrant. Add in broth, corn, chicken, cream, spices, and potatoes. Bring to a boil, reduce heat to low. Cover half way and cook for an additional 15-20 minutes until the potatoes are fully cooked through. Add salt and pepper to taste and en...