Angelic Roadkill Recipes

ROADKILL

Steps:

• Brown beef and onion together, seasoning with garlic salt, then drain.
• While beef is cooking, cut Velveeta up into small cubes.
• Put Velveeta, beef, and Rotel into a crockpot and cook on high until Velveeta is melted, stirring occasionally.
• Turn to low to keep warm.
• Serve with tortilla chips.

ROADKILL

Steps:

• 1. Preheat oven to 350
• 2. mix in a bowl egg, meat and seasonings. Make into hamburger patties.
• 3. saute mushrooms and onions, together if you want or seperate.
• 4. In a pan on the stove on medium to high heat and brown patties on both sides it doesn't have to be cooked completely because it will go into the oven.
• 5. once browned place into a 13x9 dish and place sauted mushroom/onion mixture on top of meat patties.
• 6. Then place 1-2 pieces of cheese per patty on top of mushroom/onion mixture. I put 2 because i like it extra cheesy. Then place in oven until cheese is melted. Usually about 10 min.

TEXAS ROADHOUSE ROADKILL COPYCAT

Steps:

• 1. In bowl mix fresh ground beef with Worcestershire sauce, seasoning salt, A-1 sauce, pepper, and egg. Preheat oven to 400 degrees F
• 2. When thoroughly mixed, loosely shape into 3 football shaped patties. Sear both sides in medium high preheated stove top skillet. They will quickly brown. When brown, flip over and sear the other side.
• 3. Take from skillet and place on an aluminum foil covered broiler pan to save clean up. Place in 400 degree oven for 12 minutes for medium well.
• 4. Clean and Slice button mushrooms and onions and place in olive oil coated skillet or on griddle. Cook onions first, then increase surface heat and add mushrooms. Season with salt, pepper and garlic powder, saute until mushrooms just start to soften. Remove from heat.
• 5. Cover chopped steaks with onion mushroom mixture and place slice of Monterrey Jack cheese over each one. Return for 1-2 minutes in hot oven. Remove and enjoy!

ROADKILL CHICKEN

Steps:

• 1st- Mix all of the dry ingredients together in a large bowl.
• 2nd- Add the vinegar, mix well.
• 3rd- Add the eggs, mix well.
• 4th- Add the oil and mix well.
• Divide the chicken into Ziplock bags and evenly distribute the mixture in to the bags. Place bags on to a cookie sheet and refrigerate over night. Turn the bags every few hours to make sure all of the chicken is evenly marinated.
• Mix a new batch of the marinade, cutting the recipe in half. Use this extra marinade to baste the chicken as it is grilling. The finished product will be almost black but incredibly delicious!