Q Kitchen

  Ingredients 6   Chicken Feet Water to cover chicken feet   About 2 inches above the feet. 1   cup   Extra-dry white vermouth   Or 1/4 cup apple cider vinegar 3   yellow onions, skin on, quartered 1   large head garlic   sliced lengthwise to expose cloves 6   carrots, unpeeled, rough chopped 6   celery stalks, rough chopped 2   three-inch pieces fresh ginger, rough chopped   Peeled, if not organic 1   bunch fresh oregano, rough chopped 1   bunch fresh thyme, rough chopped 10   whole black peppercorns 5   dried bay leaves 1   tsp   red pepper flakes   Optional Instructions Place the chicken feet in a large stockpot and cover completely with water, allowing the water level to sit about 2 inches above the feet. Add the vermouth or apple cider vinegar. Let the chicken feet soak in the acidulated water for 1 hour. This helps draw minerals and collagen into the broth. After soaking, bring the ...

Ingredients: 1  pound  ground beef 2  cups  all-purpose flour salt and ground black pepper to taste 8  eggs 6  tablespoons  vegetable oil, or as needed 2  tablespoons  butter 2  tablespoons  all-purpose flour, or more if needed 2  cups  milk Directions Divide the meat into 4 pieces, and flatten into thin beef patties. Heat a heavy skillet over medium heat until almost smoking, and cook the beef patties until browned on both sides, about 4 minutes per side; set the cooked burgers aside. Drain excess grease but leave any browned drippings in the skillet. In a shallow bowl, mix together 1 cup of flour with salt and black pepper. In a separate shallow bowl, beat the eggs until smooth, mixing in a half teaspoon of water if needed. Heat the vegetable oil in the skillet over medium heat. Dip both sides of cooked burgers into the eggs, then dredge in the seasoned flour; repeat 3 times to build up a thick coating on the burgers. Pl...

Sugar-Free Raspberry Coconut Cream Dessert   Ingredients: Raspberry Layer 2 cups fresh raspberries 2 tbsp Allulose  1 tsp lemon juice Coconut Cream Layer  1 cup heavy whipping cream  ½ cup full-fat coconut cream (thick solid part only)  ⅓ cup powdered Allulose  1 tsp vanilla extract  Topping ¼ cup unsweetened finely shredded coconut  Fresh raspberries (for garnish) 👩‍🍳 Directions: Steps to Create In a small saucepan, combine raspberries, Allulose, and lemon juice.  Cook over medium heat (350°F stovetop equivalent) for 5–7 minutes, gently stirring and lightly crushing the berries until thick, glossy, and spoonable with visible texture.  Remove from heat and cool completely for 10 minutes. In a mixing bowl, whip heavy cream over no heat for 2–3 minutes until soft peaks form. Add coconut cream, powdered Allulose, and vanilla extract.  Continue whipping for 1–2 minutes until smooth, thick, and fluffy.  Spoon a generous layer o...

Cheesy Taco Rice Mix Ingredients 1 cup long-grain white rice 2 Tbsp dry cheese powder cheddar or nacho-style 1 Tbsp taco seasoning mix 1 Tbsp dried minced onion 1 tsp garlic powder ½ tsp paprika or smoked paprika ½ tsp cumin ½ tsp chili powder ¼ tsp salt ¼ tsp sugar optional, balances the spice 2 Tbsp dried bell pepper bits optional but pretty 2 Tbsp dried corn optional Instructions In a saucepan, combine the jar contents with 2 cups water, 1 Tbsp butter, and 1 tsp Worcestershire or hot sauce (optional). Bring to a boil, then reduce to low and simmer 15–18 minutes until rice is tender. Fluff with a fork and add ¼–½ cup shredded cheese if you want it extra cheesy. Instant Pot Instructions 2 cups water or broth (chicken or veggie work great) 2 Tbsp butter (optional but adds richness) ½–1 cup shredded cheese (cheddar, Mexican blend, or pepper jack) Instructions: Pour your Cheesy Taco Rice Mix into the Instant Pot. Add 2 cups water or broth and butter, if using. Stir gently to combin...

Potato Soup Mix 1 ¾ cups instant mashed potato flakes 1 ½ cups dry milk powder 2 tablespoons chicken bouillon granules 2 teaspoons dried minced onion 1 teaspoon dried parsley ¼ teaspoon ground white pepper ¼ teaspoon dried thyme ⅛ teaspoon ground turmeric 1 ½ teaspoons seasoning salt Directions Combine potato flakes, dry milk, bouillon granules, onion, parsley, pepper, thyme, turmeric and seasoning salt in a bowl and stir to mix. Pour into a 1 quart jar. Attach the following instructions: To serve, place 1/2 cup soup mix in bowl. Stir in 1 cup boiling water until smooth. Broccoli Cheddar Soup Mix Ingredients 2 cups freeze-dried broccoli florets ½ cup dehydrated chopped onions ½ cup potato flakes for thickening (yes you can use instant mashed potatoes) ½ cup milk powder ¼ cup cheddar cheese powder 2 tablespoons cornstarch 2 tablespoons chicken bouillon granules or vegetable bouillon for vegetarian 1 teaspoon parsley flakes ¼ teaspoon garlic powder ¼ teaspoon black pepper I...

Canning Beef Pot Pie Filling By Ashley Adamant Ingredients 1x 2x 3x ▢4 cups Potatoes, Diced and Peeled ▢3 cups Carrots, Sliced and Peeled ▢1 ½ cups Peas, Shelled fresh or frozen ▢2 cups Onions, Peeled and Chopped ▢2 lbs Stewing Beef, Chuck Roast, Round Roast, etc ▢1 tsp Thyme, Dried ▢1 tbsp Garlic Powder ▢2 cups Water , or More Broth ▢2 cups Beef Broth, or Water ▢2 tsp Canning Salt US Customary – Metric Cook Mode Prevent your screen from going dark Instructions Prepare the pressure canner, lids, and jars. Fill the canner with a few inches of water, based on manufacturer instructions. Put the canner on the stove over low heat with the jars inside. In a large stockpot, combine the vegetables, beef, water, broth, and spices. Bring to a boil, then simmer for 10 minutes. Take the stockpot off the heat, then divide the mixture among the jars. Load the solids first, then add the liquid, leaving 1" of headspace. Remove air bubbles, then double check the headspace. Add more broth or b...

Slow Cooker Mississippi Pot Roast I ngredients:  3 to 5 pound beef chuck roast  6 ounces pepperoncini peppers and juice  1/2 cup butter  1 pack au jus gravy mix  1 pack dry ranch seasoning mix  Salt and pepper  Assembly Instructions:  1.) Place the chuck roast in a large resealable freezer bag. Add the pepperoncini peppers, butter, gravy mix, ranch seasoning, salt, and pepper to the bag.  2.) Remove excess air from the bag, seal it, and place the roast in the freezer until you’re ready to start cooking.  Cooking instructions:  Place the roast in the refrigerator to thaw overnight. Transfer the contents of the bag to the bowl of the slow cooker.  Set to cook on low for 8 hours or cook in the instant pot.  Add bag contents to the instant pot. Lock the lid and seal.  Cook on high pressure for 60 minutes and then do a natural release for 15 minutes, then a quick release.  Shred the meat before serving.  Shredded...