|Milk (What's for Lunch)|
|by Claire Llewellyn|
Tells the story of milk from the time it is taken from the cow on the dairy farm through to its processing and distribution to users.
1 - 10 of 58 for pan gravy without milk
Result Page: 1
Pour drippings from pan in which turkey was roasted. Using a gravy grease separator, pour ... Pour 2 cups milk into roasting pan ... minutes. Makes 6 cups.
In the pan which the meat ... slowly add the milk, stirring constantly. Continue cooking until gravy boils and thickens. ... Adjust seasonings to taste.
Pour drippings from pan in which turkey ... Put 2 cups milk in roasting pan ... to make smooth gravy. Add giblets, ... cook 5 to 10 minutes. Yield: 6 cups.
Begin with hard ... added to giblet gravy - 3-4 only). ... on size of pans you use - ... reduce heat to a simmer; cook until tender but not mushy. - Stewart
Beat egg and ... platter. To make pan gravy: Pour off ... flour. Stir in milk, salt, and ... and bubbles 1 minute. If gravy is too thick, add more milk.
Trim excess fat ... Combine eggs and milk; beat well. ... Reserve 1/4 cup pan drippings for gravy. Serve steak ... in salt and pepper. Yield: 2 1/4 cups.
Pound steak to ... platter. To prepare pan gravy, pour off ... flour. Stir in milk, salt and ... bubbles 1 minute. If gravy is too thick, add more milk.
Remove meat or poultry from pan and pour off ... and garlic salt. Stir in 1 can (4 ounce) sliced mushrooms, drained, and 1 tablespoon Worcestershire sauce.
Drain oil from pan used to fry ... stir in warm milk and continue stirring until gravy is smooth and ... Serve over rice with fried chicken. Makes 2 cups.
Combine flour and skim milk, beating until ... seasoning; reduce heat, and simmer 5 more minutes, stirring occasionally. Yield: 1 cup/5 calories per tablespoon.
Result Page: 1
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