I melt a little butter, stir in Corn Starch to make a Rue, mix in broth from meat I'm cooking or can Broth and season.......
What do you Southern Boys do......
What do you Southern Boys do......
Who makes their own Gravy?
- Thread starter Sportsaholic
- Start date
GRAVY:
4 cans tomato sauce
4 cans paste
2 glubs olive oil
2 tbs oregano
2 tbs basil
2 tbs parsley
fry:
12 sausages
2 lbs meatballs (home made/baked)
1 lg onion
1 lg green pepper
4 cloves garlic
add to tomato mixture. cook for 8 hours.
enjoy with pasta
4 cans tomato sauce
4 cans paste
2 glubs olive oil
2 tbs oregano
2 tbs basil
2 tbs parsley
fry:
12 sausages
2 lbs meatballs (home made/baked)
1 lg onion
1 lg green pepper
4 cloves garlic
add to tomato mixture. cook for 8 hours.
enjoy with pasta
The best gravy is by scratch, takes a lot of time, but best every for that special meal, requires baking the bones from the meatin the oven
southern boys eat gravy on biscuits
dont know recipe, but...
cook bacon use some grease in pan, can use butter if need be...add flour and milk, salt and pepper for taste...
stir frequently...
enjoy with biscuits...:shrug:
dont know recipe, but...
cook bacon use some grease in pan, can use butter if need be...add flour and milk, salt and pepper for taste...
stir frequently...
enjoy with biscuits...:shrug:
- Mar 19, 2006
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http://www.life123.com/food/cooking-tips/gravy/homemade-gravy.shtml
man ah days I could hurt that right now
Homemade Brown Gravy
By: Lisa Bower Homemade gravy has become a staple for most people, especially it is matched with such easy-to-make foods like mashed potatoes and when associated with holidays like Thanksgiving and Christmas.
Really, there aren't many dishes that a batch of hot gravy can't improve upon: It's great with everything from vegetables to turkey. The following recipe for gravy is inexpensive to make, full of flavor and simple.
Recipe for Homemade Brown Gravy
Ingredients You Will Need:
2 tablespoons of strained fat
2 tablespoons of all-purpose flour
1 cup of milk
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of salt
Start by placing the strained fat into a skillet and cooking it on low heat. Gradually add the flour, and keep mixing as you go. Once the flour has been completely added and mixed, continue cooking on a low heat until it begins to bubble and appears brown in texture.
Next, remove the skillet from the heat, and slowly mix in the milk. Do this slowly while stirring. Once all of the milk has been added, place the skillet back on the burner, and boil for a minute while stirring. The gravy should thicken. This is the time to add your powders and the salt. Stir until fully mixed, and cook until the gravy is the desired texture or thickness. You can add your homemade gravy directly to a dish or you can place it in a separate serving tray.
Once you have mastered this recipe, you can experiment with different consistencies for your gravy, and consider adding ingredients like rosemary and thyme. The best way to personalize any recipe is to first master its basic form and then play with the ingredients.
man ah days I could hurt that right now
Homemade Brown Gravy
By: Lisa Bower Homemade gravy has become a staple for most people, especially it is matched with such easy-to-make foods like mashed potatoes and when associated with holidays like Thanksgiving and Christmas.
Really, there aren't many dishes that a batch of hot gravy can't improve upon: It's great with everything from vegetables to turkey. The following recipe for gravy is inexpensive to make, full of flavor and simple.
Recipe for Homemade Brown Gravy
Ingredients You Will Need:
2 tablespoons of strained fat
2 tablespoons of all-purpose flour
1 cup of milk
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of salt
Start by placing the strained fat into a skillet and cooking it on low heat. Gradually add the flour, and keep mixing as you go. Once the flour has been completely added and mixed, continue cooking on a low heat until it begins to bubble and appears brown in texture.
Next, remove the skillet from the heat, and slowly mix in the milk. Do this slowly while stirring. Once all of the milk has been added, place the skillet back on the burner, and boil for a minute while stirring. The gravy should thicken. This is the time to add your powders and the salt. Stir until fully mixed, and cook until the gravy is the desired texture or thickness. You can add your homemade gravy directly to a dish or you can place it in a separate serving tray.
Once you have mastered this recipe, you can experiment with different consistencies for your gravy, and consider adding ingredients like rosemary and thyme. The best way to personalize any recipe is to first master its basic form and then play with the ingredients.
Had biscuits and gravy just yesterday morning. Don't make it very often, but it IS calorie worthy, as Ang says. Very basic recipe is cut up sausage into chunks, cook in a skillet over Med-high heat until brown, then set aside in a bowl. Use 2 patties of sausage per person eating.
Use grease from sausage and put in 3-4 Tablespoons of flour, stirring it with a whisk not letting it burn. Then add 1 cup of milk (The Boys, you want to come over for breakfast, NOT!) per Tablespoon of flour. If 4 people, do 4 flour and 4 cups milk. Constantly stir with whisk for a minute or so, then let it sit a minute, add sausage back in, then stir again, sit, etc. until gravy thickens in 10-15 minutes. Time your biscuits (I use Pillsbury Grands Flaky Layer, awesome!) to come out hot and ready for gravy immediately.
This is very easy. One pointer.....if gravy is too thick, add milk, not a problem. If too thin after 7-10 minutes, add flour but make sure it is sifted and that you whisk hard to get rid of clumps in flour. Enjoy Gentlemen.
Use grease from sausage and put in 3-4 Tablespoons of flour, stirring it with a whisk not letting it burn. Then add 1 cup of milk (The Boys, you want to come over for breakfast, NOT!) per Tablespoon of flour. If 4 people, do 4 flour and 4 cups milk. Constantly stir with whisk for a minute or so, then let it sit a minute, add sausage back in, then stir again, sit, etc. until gravy thickens in 10-15 minutes. Time your biscuits (I use Pillsbury Grands Flaky Layer, awesome!) to come out hot and ready for gravy immediately.
This is very easy. One pointer.....if gravy is too thick, add milk, not a problem. If too thin after 7-10 minutes, add flour but make sure it is sifted and that you whisk hard to get rid of clumps in flour. Enjoy Gentlemen.
Heat up Greek olive oil in sauce pan
5-6 garlic cloves diced
half sweet onion diced
i full carrot diced
stick cellary diced
2 heaping spoon fulls brown suger
splash of red vino
good splash chicken broth
salt/brown pepper
once sauteed add 2 can or pastene crushed tomato sauce poured into saute...
clean both cans with a little water and pour contents including the water into sauce (maybe 1/4 can wather in each ...equalling half can water...
keep heat on low....cook for few hours prefferably
(if you so choose, remove casings from a couple hot italian sausge and stir it up with the saute contents
delicious baby
5-6 garlic cloves diced
half sweet onion diced
i full carrot diced
stick cellary diced
2 heaping spoon fulls brown suger
splash of red vino
good splash chicken broth
salt/brown pepper
once sauteed add 2 can or pastene crushed tomato sauce poured into saute...
clean both cans with a little water and pour contents including the water into sauce (maybe 1/4 can wather in each ...equalling half can water...
keep heat on low....cook for few hours prefferably
(if you so choose, remove casings from a couple hot italian sausge and stir it up with the saute contents
delicious baby
