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Gravy Recipes

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Gravy Recipes
This thread is just for Gravy Recipes. I hope we can all share one or two here.Cool


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All-purpose potato-based gravy In reply to
Ingredients:
    2 sm Or 1 lg potato 1 c Water 1 Brown onion -- coursely Minced Coursely ground black Pepper Olive oil -- amt. opt Veggie stock concentrate -- (such as vegex Or organic gourmet Vegetable Broth concentrate) -- to Taste
(Optional: Any combination of stuff like poppy seeds, celery seeds, toasted sesame seeds, Lawry's Seasoned Salt) Microwave the potato(s) for about 8 minutes more or less, depending on your potato(s) and your microwave. Then, put them in a blender (do not peel) with the water and whirl until you have a puree. Set aside. In a hot skillet (I use my trusty electric wok), saute the onion in the olive oil until it's the way you like it. Pour in the potato puree, and moosh it around, cooking the hell out of it until it's also the way you like it (is there any other way?), adding seasonings to taste. That's it! This is great over steamed veggies or grains or biscuits or toast or eggs or corn on the cob or spinach even potatos! You could try it over ice cream or fruit salad but you'd be really weird.


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Annie mae jones' old fashioned chicken gravy In reply to
Ingredients:
    2 tb Butter 1 tb Flour 3/4 c Chicken stock 1/4 c Light cream Salt Pepper
1. Pour the frying fat from the pan, replace it with the butter, melt, then stir in the flour. When bubbly, stir in the stock and cream, and cook until sauce thickens. Season with salt and pepper.
2. Serve the sauce separately to spoon over the chicken pieces at the table.


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Big boy's chicken gravy In reply to
Ingredients:
    Waldine van geffen Vghc42a----- 28 oz Chicken broth 1/2 ts Onion powder 1 tb Chicken bouillon powder 2/3 c Bisquick
In blender, combine broth, onion powder, bouillon powder and Bisquick. Blend at higih speed, about 1/2 minute or until smooth. Pour into saucepan and stir constantly over mediumhigh heat, about 4 or 5 minutes until if comes to a boil, is smooth and thickened a bit. Serve at once. Can freeze up to 4 months


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Biscuit gravy In reply to
Ingredients:
    4 tb Flour 3/4 c Water 2 c Skim milk or milk Substitute 1 1/2 ts Fresh sage, crumbled finely 1 ts Ground sage 1/8 ts Cayenne pepper 1/2 ts Tobasco sauce 1/4 ts Salt 1/2 ts Fresh ground black pepper
Mix flour and water until smooth and no lumps. Put into medium sauce pan, and heat over medium-high heat until the mixture boils. Reduce heat, stirring constanly, and boil for 4 - 5 minutes. Mixture should be very think and blubbery. Add milk and stir until the mixture is smooth again. Add spices, and return to boil, cooking until it has the consistancy of thick gravy.
Serve over split baking powder biscuits, with fruit (whole-berry cranberry sauce was *great* with this dish!), grits, red beans & rice, toast & jam, etc.
Makes enough for about 4 biscuits.


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Black pepper cream gravy In reply to
Ingredients:
    2 tb Butter or bacon fat 2 tb Flour 2 c Milk 2 tb Heavy cream (whipping) 1 ts Salt 3/4 ts Black peppercorns, freshly -cracked
In a saucepan over medium-high heat, melt the butter/bacon fat. Whisk in the flour. Saute the flour until lightly browned. Remove pan from the heat. Pour the milk into the pan in a steady stream, whisking constantly. Return pan to the heat. Whisk until the gravy thickens. Whisk in the cream, salt, and pepper. Keep warm until needed.


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Blender gravy In reply to
Ingredients:
    3 tb Meat fat drippings 2 c Liquid 1/4 c Unbleached all purpose flour Salt Pepper 1 ds Dried thyme leaves; crushed 3 dr Kitchen bouquet; (a gravy -coloring)
Remove the meat to a hot platter. Leaving the crusty bits of meat in the pan, pour the meat juices and fat into a large measuring cup. Skim off the fat, reserving 3 Tablespoons. Add water, milk, or giblet broth to the meat juices to equal 2 cups of liquid and then add the liquid and flour in to a blender container, blending until the liquid is smooth. Return the blended gravy to the pan and cook the mixture quickly, stirring constantly, until the gravy is thicken and bubbly. (Note: scrape the bottom of the pan to get the crusty bits, if desired.) Season the gravy to taste with salt and pepper. If desired, add a dash of dried thyme leaves, crushed, and a few drops of Kitchen Bouquet for color.
Makes about 2 1/2 cups.


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Brandied tomato gravy In reply to
Ingredients:
    1 cn Tomatoes(8oz) 4 tb Butter or margarine 2 tb Flour,all-purpose 1 cn Beef broth(14oz) 1 tb Brandy 1/2 ts Meat-extract paste 1/4 ts Salt

1. Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside. 2. In 1-quart saucepan over medium heat, melt butter or margarine. Stir in flour; cook 1 minute.
3. Gradually stir in beef broth, tomato liquid and tomatoes, brandy, meat-extract paste and salt; cook, stirring until gravy thickens and boils.
NOTE: Meat-extract paste is an extract of meat, concentrated to a paste, with seasoning added and packed in a jar. It is available in most supermarkets.


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Braune einbrenne (brown gravy) In reply to
Ingredients:
    60 g Fat (1/4 cup) 2 tb Flour 1/2 l Water or instant broth (2 -cups plus 2 tbsp) Bay leaf
Make a dark roux of the flour and fat, then add liquid and bring to a boil. Only then add 'inlays' (cooked spaetzle, pasta, dumplings, vegetables, etc.)
For example: SPATZEN IN BRAUNER BRUEHE (SPAETZLE IN BROWN GRAVY):
Fix 'Kaesspatzen' (cheese spaetzle - recipe separately), and put into brown gravy. Serve with green salad [lettuce].


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Brown gravy 2 In reply to
Ingredients:
    2 tb Fat 1 c Pan drippings or beef broth 1 tb Flour Salt and pepper Brown bouquet sauce (opt)

1. After roasting meat in Microwave Oven remove meat from baking dish and set aside. Pour pan drippings into a bowl, leaving residue in baking dish. Allow fat to rise to the top. Skim off 2 tablespoons fat and return it to the baking dish. Discard any remaining fat.
2. Reserve pan drippings and pour into a 1 cup measuring cup. Add beef broth, if necessary to make 1 cup. Set aside.
3. Blend flour and salt and pepper, to taste, into fat in baking dish. 4. Heat, uncovered, in Microwave Oven 5 to 7 minutes or until lightly browned.
5. Gradually add reserved pan drippings. Heat, uncovered, in Microwave Oven 2 minutes or until thickened and smooth. Stir gravy every 30 seconds during cooking.
6. If desired, brown bouquet sauce may be added to gravy for color. Makes 1 cup


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Brown gravy 3 In reply to
Ingredients:
    1/4 c Soy sauce 1 tb Cornstarch 1 tb Sugar 1 tb Sesame oil 1/2 c White wine
Blend all ingredients and cook until slightly thickened.


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Cathe's burgundy-mushroom gravy In reply to
Ingredients:
    4 tb Butter 1 lb Mushrooms (fresh), cleaned, -trimmed and sliced thinly 1 lg Onion, finely chopped 1 c Burgundy wine -(or other red wine) 4 tb Flour 10 oz Chicken broth (canned) 1 c Water (more as needed) 1/2 ts Garlic flakes, dried
Melt the butter in a small pan (about 1-quart size). Add the mushrooms to the pan and cook over medium heat until all the liquid that cooks out of them has evaporated and you just have the oil from the butter (in the pan with the mushrooms). Stir frequently so they brown, but do not burn.
Add the chopped onion and red wine. Continue cooking until all the liquid has cooked out (you are left with just the oil from the butter in the pan, with the mushrooms and onions). IT IS VERY IMPORTANT THAT THERE BE NO LIQUID LEFT IN THE PAN OTHER THAN THE OIL FROM THE BUTTER. (The onions may cook down until you can't see them.)
Add the flour to the mushroom mixture. Stir well so that the oil from the butter is absorbed by the flour. Add the entire can of chicken broth at once and stir well. The broth and the flour/butter mixture should combine to make a thick liquid. This may not thicken until it starts to boil. Stir constantly, or the mixture will stick to the bottom of the pan.
Add enough water to make the gravy have a consistency you like. I like mine thick, so a cup of water is enough. Lower the heat. Add the dried minced garlic and cook over low heat until the garlic flakes absorb enough liquid to no longer be crunchy.


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Cheesy gravy In reply to
Ingredients:
    1/2 c Nutritional yeast 1/3 c Flour 1/4 c Oil 1 1/2 c Water 1 tb Tamari 1/2 ts Garlic powder 1/4 ts Paprika 1/4 ts Basil 1/4 ts Oregano
In a medium pot, combine yeast & flour. Place over low heat & stir till lightly toasted. Add oil, stirring to make a thick batter. Slowly add the water, stirring constantly until desired consistency is reached. You could use as little as 1 c or as much as 2 c. Add remaining ingredients & stir well.
Yields 2 cups.


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Chicken gravy In reply to
Ingredients:
    6 Chicken bouillon cubes 1 Beef bouillon cube 2 c Water 1/2 ts Celery salt 1/2 ts Onion powder 2 tb Corn starch 1/2 c Water
Mix first six ingredients to - gether, mix the cornstarch and 1/2 cup of water and add to first mixture when hot, stir until thickened.


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Chicken gravy with mushrooms In reply to
Ingredients:
    2 tb Butter, margarine or 2 tb Chicken fat 2 tb Flour Salt and pepper 1 c Chicken stock or broth 4 oz Sliced mushrooms, drained
1. Melt butter in a deep, 1-quart, heat-resistant, non-metallic casserole in Microwave Oven 30 seconds. 2. Blend in flour and salt and pepper to taste. Stir until smooth. Heat, uncovered, in Microwave Oven 1 to 2 minutes or until lightly browned. 3. Gradually stir in chicken stock. Add mushroom slices; stir to combine. 4. Heat, uncovered, in Microwave Oven 4 minutes or until gravy is thickened and smooth. Stir every 60 seconds during cooking. Makes 1 cup


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Chicken or turkey gravy In reply to
Ingredients:
    1/4 c Dry white wine 1/4 c -water 5 tb All-purpose flour 4 c Chicken or turkey stock -heated Salt/freshly ground pepper
Be sure to measure all the ingredients in advance, so the gravy can be made quickly just before serving. For added flavor, stir in 1 or 2 tablespoons sherry at the last minute. I have found taht a large quantity of gravy is needed for holiday dinners, especially when serving mashed potatoes and dressing.
After removing the chicken or turkey from the roasting pan, skim or pour off the fat from the pan juices, reserving 3-4 tablespoons of the fat. To the remining pan juices, add the wine and the water and place over medium heat. Bring to a boil and boil for 2-3 minutes, stirring with a wooden spoon to dislodge any browned bits stuck to the bottom of the pan. Strain into a bowl and set aside.
In a saucepan over medium heat, warm the reserved fat until it is bubbly. Add the flour and stir rapidly for a few seconds to cook the flour. Add the strained pan juices and 3-1/2 cups of the stock. Cook, while rapidly stirring, until smooth and thickened, 1-2 minutes. Add the remaining stock as needed to achieve the desired gravy consistency.
Season to taste with salt and pepper. Pour into a warmed sauceboat and serve.


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Chickenless gravy In reply to
Ingredients:
    2 c Boiling water 2 tb Vegetable oil 3 tb Nutritional yeast 1 ea Vegetable bouillon cube 1/2 c Mushrooms, diced 1/2 c Onion, chopped Onion salt, to taste Unbleached allpurpose flour
In a large saucepan, simmer all ingredients except the flour for approximately 5 minutes. Slowly add the flour (tablespoon by tablespoon), wisking after each addition, until desired thickness is reached. Keep warm.


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Chinese brown gravy In reply to
Ingredients:
    1/4 c Soy sauce 1 tb Cornstarch 1 tb Sugar 1 tb Sesame oil 1/2 c White wine
Blend all ingredients and cook until slightly thickened.


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Chipped beef gravy In reply to
Ingredients:
    4 oz Chipped beef 1/4 c Butter 1/4 c Flour 3 c Milk Salt Pepper
In bowl, soak chipped beef in hot water until softened, then drain.
Melt butter in saucepan, add flour and stir until blended. Whisk in milk and stir over medium heat until thickened, about 2 minutes. Add chipped beef and season to taste with salt and pepper.


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Chocolate gravy In reply to
Ingredients:
    3 tb Cocoa 1 c Sugar 2 tb Flour 2 c Milk 2 tb Butter 2 ts Vanilla extract
Mix the cocoa, sugar, and flour together. Add the milk, making sure it mixes smoothly. Heat (medium) and stir constantly until it thickens. This takes about 8 minutes. Take off of heat. Add butter. Stir until it is melted and mixed. Add vanilla and stir until mixed.
Serve hot over buttered biscuits. Buttered toast will do in a pinch.
Notes: This is an almost lost Ozark classic. It hardly ever shows up in ethnic or regional cookbooks.
If this cools, it becomes something else: chocolate pudding!
Chocolate gravy is a great way to make sure your kids get their minimum daily requirement of sugar!


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Country gravy In reply to
Ingredients:
    1 tb Worcestershire sauce 2 tb Onion soup mix 1/4 ts Thyme 1/4 ts Garlic powder 1 Recipe white sauce (below) 1 tb Cornstarch 2 tb Flour 1 ts Lemon pepper 1 c Nonfat milk
Country gravy: Mix all ingredients and heat until soup mix is well dissolved and onions are limp. If sauce becomes to thick, add a little nonfat milk. White sauce: Place flour in a small saucepan and cook until toasted, but not browned. Stir constantly. Add cornstarch, lemon pepper and milk. Continue cooking, and stirring until thichened.


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Cream gravy In reply to
Ingredients:
1 lb Pork sausage (spiced) Garlic 2 tb Butter or sausage grease Salt and pepper 1/4 c Flour 2 c Milk
Cook sausage and drain. Then, either retain a portion of the drippings or melt the butter and add the flour. Let simmer a while and then add the milk. Let heat until starch gelatinization occurs (gets thick). Season to your liking --the more pepper, salt and garlic, the better. Be careful not to scorch the gravy. Add sausage to gravy after thickened to your desired consistency. If it doesn't get thick enough, add some more flour (dispersed in milk or water).


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Creamy chicken gravy In reply to
Ingredients:
    2 tb Pan dripping from roasted Chicken, or unsalted butter 1/2 c Finely chopped onion 1/4 c Finely chopped celery 4 tb All-purpose flour 4 c Chicken stock 1 Bay leaf 1/2 c Lowfat or skim milk 1/2 ts Salt 1/4 ts Black pepper*
1. In a medium-size sauce-pan heat the drippings over moderate heat. Add the onion and celery and saute, stirring occaisionally, for five munutes or until the vegetables are tender. Lower the heat, stir in the flour and cook, stirring, 3 minutes more or until golden and bubbling. (Watch it doesn't get to hot...this is the critical stage.) Add the stock and bay leaf, return to a boild, then lower the heat and simmer, sitrring frequently, for 10 minutes. Add the milk, salt, and pepper and simmer for about 2 minutes or until heated through. Remove the bay leaf. Makes a scant more than 8- half cup servings. *Spice note: I like to use course ground black pepper (or restaurant grind) in order to give the appearance of "Country Gravy" especially when serving fried chicken and mashed potatoes, or with biscuits for breakfast. Other times I use white pepper, for flavor without appearance. Use your imagination and your preferences.


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Creamy sage-giblet gravy In reply to
Ingredients:
    1 ts Vegetable oil 2 1/2 oz Turkey liver 1 c Degreased turkey drippings 3 tb All-purpose flour 1 2/3 c 2% low-fat milk 1/2 c Evaporated skimmed milk 1 1/2 ts Margarine 1 ts Rubbed sage 1 sm Clove garlic, minced 2 tb Chopped fresh parsley 1 ts Spicy brown mustard 1/2 ts Salt
Directions: Heat oil in a small nonstick skillet over medium heat. Add liver; saute 5 minutes or until done. Remove from skillet; set aside. Add drippings to skillet; bring to a boil, stirring with a wooden spoon to loosen browned bits. Remove from heat; set aside. Chop liver; set aside.
Place flour in a bowl. Gradually add milks, blending with a wire whisk; set aside. Melt margarine in a saucepan over medium heat. Add sage and garlic; saute 1 minute. Add milk mixture, stirring constantly. Stir in drippings and liver; bring to a boil, stirring constantly. Reduce heat, and simmer, uncovered, 2 minutes or until thickened. Remove from heat; stir in parsley, mustard, and salt. Yield: 3-1/3 cups (serving size: 1/3 cup).


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