|The Mitchell Beazley Red Wine Guide|
|by Jim Ainsworth|
Whether you prefer a refreshing rose, a mature claret, a deeply fruity New World red or a rich, heavy port, the Red Wine Guide explores the styles...
1 - 10 of 39 for grease gravy
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In a frying ... for about 20 minutes. Remove steaks and keep warm. Add flour mixture to frying pan and slowly add as much milk as needed for thick gravy.
Soak squirrel overnight ... water. Add salt and pepper. Cook until tender. (Save about 2 cups of the water (broth) squirrel was cooked in to make the gravy.)
Heat grease. Simmer tomatoes ... soft. Add milk and flour and mix until thick. Season with salt and pepper to taste. Add more milk to make a thinner gravy.
In hot skillet, stir in grease, flour, salt ... Serve hot with bacon, eggs and biscuits. For thinner gravy, increase milk. For thicker gravy, decrease milk.
Combine in a ... the melted bacon grease, flour, salt ... now until the gravy is at the ... before serving. If too thick, a little more liquid may be added.
(Approximate measurements.) Heat ... (enough to absorb grease) blend with ... until boiling. If gravy is not thick ... lumps will not form. Season to taste.
In hot skillet, stir grease, flour, salt ... medium heat. Stir until it starts getting brown. Turn heat on low and pour milk in slowly until it thickens.
In hot skillet, stir in grease, flour, salt ... add milk and stir until mixture boils. NOTE: For thinner gravy increase milk, for thicker decrease milk.
Put at least 2 tablespoon of grease in hot skillet. ... brown. Measure milk into bowl, then pour all at once into hot skillet. Stir until gravy is thick.
Mix water and cornmeal in hot grease until desired thickness. Allow to cool.
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