|by Jane Owen|
One of a series of personal recipe collections from the four most popular cuisines in the world.
Results 1 - 10 of 18 for breakfast gravy
Result Page: 1
Over medium heat, ... is where good gravy comes from. While ... boiling until fully cooked. Makes about 1 quart of gravy. Add salt and pepper to taste.
Pour bacon or sausage drippings into small iron skillet. Add flour and brown to desired color. Carefully pour in milk and stir to desired thickness. ...
Sauté bacon until ... of bacon into gravy. Heat over ... This may be made using bulk sausage meat (or sausages removed from the casings) instead of bacon.
Salt and paper flour mixture while frying. Cook until well blended and browned thoroughly. Add milk at the last and stir constantly until thickness ...
Cook sausage and ... want for the gravy. Add gravy ... as thick as you want. Stir constantly so it does not stick or burn. Serve over toast or biscuits.
Serve with a nice fresh fruit and you have a complete meal.
Every recipe I've seen for sawmill gravy tends to look ... Use a medium breakfast sausage at the ... the deglaze stage if you want some kick. . Moustache
Heat butter in ... Drain off fat and add sausage to strained hot gravy. Reheat. Add salt and pepper to taste. Serve over split, hot biscuits. Yield: 3 cups.
Preheat oven to ... and onion. Taste gravy and season with ... with the melted shortening. Bake in 500°F oven for about 10 minutes (until nicely browned).
Fry sausage and onion in large fry pan until brown. Drain all but 2 tablespoons of the grease. Stir in flour, add hot milk. Stir constantly until ...
Result Page: 1
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