Gravy Recipe
Bobbi
6 years ago
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Comments (18)
Bobbi
6 years agoRelated Discussions
Lindac's Apple Cake with Cake Gravy
Comments (9)here ya go....those formatting problems with the fractions are really beyond annoying! Apple Cake 4 cups chopped apples 1 1/2 cups sugar 1/2 cup raisins ( I use chopped other fruit like dried peaches or apricots) Mix and let sit for about an hour ( less is OK) 2 cups flour 1 1/2 tsps baking soda ( I like 3/4 tsps soda and 3/4 tsps BP) 3/4 tsps salt 1T cinnamon 1/4 tsp nutmeg Mix dry ingredients 2 eggs 3/4 cups veggie oil 1 tsp vanilla beat together 1 cup chopped pecans if desired. Add the oil and eggs to the apples and sugar and dried fruit. Stir in the dry mixture and add nuts if desires. Pour into greased 9 by 13 pan and bake 350 until done�..40 to 50 minutes. Serve with cake gravy! Cake Gravy Mix 1 cup sugar ..half brown half white 1 stick butter 1/2 cup light cream 1 tsp vanilla�. Mix all and cook all in a sauce pan for about 5 or 6 minutes until caramel colored. Serve warm over the cake....See MorePork Loin Dinner
Comments (6)I forgot to say I added about 1/2 cup of applesauce to the bourbon sauce which enhanced the flavor & gave it a nice consistancy. Annie, we spooned a little of the bourbon sauce over the stuffed squash which really brightened the flavor. I'm the lucky one. When we got married Alfred told me that he did not like macaroni & cheese or stewed tomatoes, but he would gladly try anything else I sat before him. And he has always thanked me for the meal, even if it is a sandwich & chips. :-) John, I'm nowhere near as adventurous as you when it comes to food. I always enjoy 'hearing' what's for dinner at your house, even though I sometimes think "Ewwww!" Lol. I don't like fish, so I say ewwww a lot. Don't laugh, but I still have to master making homemade biscuits! I've made them & they ate them, but nobody complimented me on them. :-( I don't know what new dish I'll be trying next, but I'm going to be having fun with the cookie recipe thread. My daughter is coming up today & we're making a shopping list to begin. Our first Thanksgiving meal of the season will be this Sunday at church and everyone loves cookies! Thanks for the encouragement. I'm always lurking here wondering how y'all do it! it's fun to be almost 60 & still learning new things. I had gotten into a boring culinary rut. Betty...See MoreDutch Oven Steak And Gravy
Comments (6)I agee that your dutch oven is going to be kind of crowded with that much steak, but I think it will be OK if you let it cook for a longer period of time. I also think that all that canned and dried soup is going to add a lot of salt, although I do like the idea of adding onions and mushrooms and worchestershire sauce to it. My youngest daughter, Ashley, loves Cream of Mushroom soup, eats it right out of the can without even adding water. I cringe, because my blood pressure is a bit high and I don't need the salt. I think if I used one of the kinds of soup, I wouldn't use the other, and you could easily substitute one kind of soup for another, for instance, using french onion instead of the dry packet and the golden mushroom. Like Tami, though, I don't use the soup at all. I dredge the steak in flour, salt and pepper it, brown it in some hot oil and put it into the dutch oven with the onions. Mushrooms would be nice too. I make a gravy much like Tami does, but I use beef broth instead of water and be sure to scrape up all the goodness that has stuck to the bottom of that pan when I browned the steak. It's something I make when I don't have much of anything on hand except meat and onions because as long as you have flour/salt/pepper you're pretty much good to go. With some mashed potatoes, that would be comfort food at its best, and I'd sure want to double the recipe, because leftovers would make awesome "hot beef" sandwiches. Annie...See MoreWoodie- Can you direct me to the Turkey Gravy recipe please?
Comments (9)Hi Ellen, here it is! I hope your friend likes it, I'm making mine right this minute (I don't use the giblets, I think they're ick). Make-Ahead Turkey Gravy Makes about 2 quarts For more flavor, after roasting the turkey you can skim the drippings from the pan and add them to the gravy just before serving. It's best to discard the strong-tasting liver before using the giblets. This recipe makes enough to accompany a large turkey and still have plenty for leftovers. 6 turkey drumsticks, thighs, or wings reserved turkey giblets reserved turkey neck 2 carrots , chopped coarse 1 head garlic , halved 2 ribs celery , chopped coarse 2 onions , chopped coarse Vegetable oil spray 10cups low-sodium chicken broth 2 cups dry white wine 12 sprigs fresh thyme 1/2 cup all-purpose flour Table salt and ground black pepper 1. Adjust oven rack to middle position and heat oven to 450 degrees. Place giblets, neck, drumsticks, carrots, celery, onions, and garlic in roasting pan, spray with vegetable oil, and toss well. Roast, stirring occasionally, until well browned, 1 to 1 1/2 hours. 2. Transfer contents of roasting pan to Dutch oven. Add broth, wine, and thyme and bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Pour through fine-mesh strainer into large container (discard solids), cover stock with plastic wrap, and refrigerate until fat congeals, at least 2 hours. 3. Using soup spoon, skim fat and reserve. Heat 1/2 cup fat in Dutch oven over medium-high heat until bubbling. Whisk in flour and cook, whisking constantly, until honey colored, about 2 minutes. Gradually whisk in stock, bring to boil, reduce heat to medium-low, and simmer until slightly thickened, about 10 minutes. Season with salt and pepper. (Gravy can be refrigerated for up to 3 days or frozen for up to 2 months.) Reheat gravy in saucepan over medium heat until bubbling....See MoreBobbi
6 years agoBobbi
6 years ago
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