Steak Seasoning and Steak Sauce

I used both of these sauces in the Cheeseburger Pocket Pies.  There are plenty of left overs for future cookouts.  What I like about making my own sauces and seasonings is that there are no artificial preservatives.  Easy to make, and you will have pride knowing that you made them yourself.  (Never mind the fact that it is less expensive to make then to buy!)



Steak Sauce:  Yields 2  1/2 cups
  
1 cup ketchup
1/2 cup coarsley chopped onion
1 large garlic clove cut into 4 pieces
1/4 cup water
1/4 cup Worcestershire sauce
1/8 cup lemon juice
1/4 cup white vinegar
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon mustard

• In a saucepan, combine all ingredients
• Simmer uncovered for 30 minutes, stirring occasionally
• Cool and strain to remove onion and garlic
• Can be stored in the refrigerator

Steak Seasoning:  Yields 25 servings

1 tablespoon salt

2 tablespoons paprika

2 tablespoons pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon thyme

• Mix

-Queenie Cuisine

Homemade Dry Onion Soup Mix

Being in a bind in the kitchen can cause one to become the mother of invention. (having the internet handy does not hurt either) I had planned on making the recipe for Brisket with Gingersnap Gravy, (January 28th, 2013) when I realized that I had no onion soup mix.    This was a healthier option to the store bought version.  I was able to use no MSG, and lower sodium beef bouillon cubes.  The taste was great!

4 teaspoons beef bouillon granules
8 teaspoons dried onion flakes
1 teaspoon onion powder
1/4 seasoned pepper

• MIX!

(to store, place in the center of a square of heavy duty foil.  fold into a an airtight package.  Store in a cook dry place for up to 6 months)

-Queenie Cuisine

Homemade Bisquick-Like Mix

I am making a recipe which calls for Bisquick.  I don't have any, so I found a recipe. (besides, I like to cook homemade)   If the recipe comes out,  I will print it this afternoon.  I am making
Not So Sorry Cake.  (I will explain later)

6 cups all-purpose flour, sifted
3 tablespoons baking powder
1 tablespoon salt
1/2 cup cold unsalted butter

• Measure the sifted flour, baking powder and salt in a large bowl.  Use a wire whisk to blend fully.
• Cut cold butter into small pieces and blend until thoroughly incorporated.
• **May be stored refrigerated in an airtight container for up to 4 months.

-Queenie Cuisine

Homemade Shake And Bake

I decided to try my hand at making my own pork chop topping.  While the boxed kinds taste good,  some of them have MSG.  Panko bread crumbs make the pork chops (or chicken) moist and crunchy. Tastes great with applesauce.  This recipe is for 8 servings.





4 cups dry bread crumbs
1/3-1/2 cup vegetable oil
2 teaspoons salt
1 tablespoon paprika
2 teaspoons celery seed
1 teaspoon ground black pepper
1/2 teaspoon garlic
1/2 teaspoon minced garlic
1/4 teaspoon minced onion
1/2 pinch dried basil leaves
1 pinch dried parsley
1/2 pinch dried oregano

• In a large resealable bag, combine all ingredients.  Seal bag and shake well.
• **I followed the directions for Kraft Oven Fry coating mix**
• Moisten chops with lightly beaten egg and shake off excess.  (I originally used 1/3 cup vegetable oil, and it was not enough to coat the chops...You will probably be able omit the egg if using 1/2 cup oil)
• Coat the chops on both sides and place on a pre-greased baking sheet
• Bake 425 degrees for 20 minutes, or until chops are no longer pink inside

-Queenie Cuisine