1 - 10 of 148 for gravy sauces

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Brown garlic in olive oil in bottom of large sauce pan. Add one can of of paste and one can of water. Stir. Add remaining cans of tomatoes and spices ...

Combine broth, steak sauce and horseradish in a small pot and heat to boiling. Once boiling, add flour, reduce heat and simmer. Stir often and add ...

Remove meat or poultry from pan and pour off all but 3 tablespoons drippings. Blend in flour; stir to loosen brown particles. Cook to desired color. ...

Salt and pepper goose inside and out. Chop celery, onions, and apples. Place in goose cavity. Cover breast with bacon. Add 1 inch water in bottom of ...

Wrap garlic in foil with a small amount of butter. Bake 1/2 hour at 350 degrees. Let cool and chop real fine. Make a roux with butter, oil and flour, ...

Combine all ingredients, ... condensed soup or gravy, combine 1/3 ... substitute for commercial soups. Makes the equivalent of 9 (10 1/2) ounce cans of soup.

Melt butter, bacon ... skillet. Add flour and stir constantly on medium fire until dark brown (careful not to burn). Add broth/stock to make gravies and sauces.

Melt butter; add sugar, flour, cocoa, milk and salt; stir over medium heat until smooth and thick; add vanilla. Serve over cake or ice cream.

In skillet brown ground beef, onions and garlic. In large pot, combine puree, sauce, paste, spices, chicken and pork, (chicken and pork are ...

Combine all ingredients in saucepan. Heat until thickened, stirring as needed to keep smooth. Servings: 4.

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