|The Cake Bible|
|by Rose Levy Beranbaum|
"If you ever bake a cake, this book will become your partner in the kitchen." -- from the foreword by Maida HeatterThis is the classic cake cookbo...
1 - 10 of 60 for how to make white gravy
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Melt butter in ... bubbly. Stir in milk. Heat to boiling on medium heat, stirring constantly. Stir and boil 1 minute. Makes enough gravy for 1 can biscuits.
Put sausage in ... as needed. The secret to good gravy is stirring constantly to get the consistency that you need and want. This is great over biscuits.
In a large ... salt and pepper to taste. Whisk gravy constantly until it ... creamy. Great with fried chicken, potatoes, pot pie fillings, and many others!
Mix cornstarch and milk until smooth in small saucepan, add butter, salt and pepper. Stir constantly. Bring to boil over medium heat 1 minute. Makes 1 cup.
Season beef with salt. Mix flour with pepper in a large dish. Dredge each steak in flour; dip in beaten eggs, then dredge in flour again. Heat oil in ...
Combine 2 tablespoons ... and 1 tablespoon or so of flour. Cook until onion is tender. Add 1 cup milk and salt and pepper to taste. Cook until thickens.
Melt the Crisco. Stir in the Flour, Bouillon and Paprika. Stir in Water and Cream. Cook and stir until mixture thickens and bubbles. Cook 1 minute. ...
Beat eggs and ... in a pan. Gravy: Melt butter, do not brown. Add flour, again do not brown. Add milk and stir until thick. It will thicken upon setting.
Begin with hard boiling 4 eggs; set aside to cool (this will be added to giblet gravy - 3-4 only). ... to moisten and make the dressing (only ... but not mushy. - Stewart
Preheat oven to 350 degrees. Fry ... pan. Place chicken gravy and wine in ... hour. Mix mushrooms in chicken and gravy and cook for another 15 to 20 minutes.
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