|The Onion Lover's Cookbook|
|by Brian Glover|
Includes a wealth of information on buying , storing and preparing onions, from a twice crowned Cookery Journalist of the Year.
Results 1 - 10 of 30 for plain gravy
Result Page: 1
Cook onion, celery and broth together for a few minutes. Mix and bake at 450 degrees. Melt butter in pan and mix flour, cook until light brown. Add ...
Cut meat in ... To thicken the gravy, stir in ... biscuits. Bake in moderately hot oven (425 degrees) about 15 minutes or until golden brown. 5 servings.
Fry cut up ... and a thin gravy. Oysters and ... time your roux does not turn out to be color you like, add a little Kitchen Bouquet when it is simmering.
Boil chicken; remove bones. Add gravy mix, salt, and ... into 2 inch squares. Put 1 at a time into boiling broth. Then simmer on low about 20-30 minutes.
Combine tomatoes, gravy and chili powder ... Cover; simmer 15 minutes, stirring occasionally. Serve with desired toppings. Makes 6 servings, about 6 1/2 cups.
Combine meat, bread crumbs, yellow mustard and Italian seasoning. Shape into 1 inch meatballs. Place on foil lined baking sheet. Bake at 375 degrees ...
Boil all of ... chicken or turkey gravy. Boil 1 ... until mixture forms a soft dough. Drop by spoonfuls into boiling soup. Boil at least 1/2 hour. Serve.
Combine first 5 ... teaspoon pepper. Cook uncovered over low heat 5 minutes. Stir in gravy and yogurt. Heat; do not boil. Spoon sauce over chicken. Serves 4.
To make the ... To make the gravy, the meat ... the dial will reach 140 degrees F. for rare, 160 degrees F. for medium and 170 degrees F. for well done.
Beat pork/veal with ... golden brown. Place in warmed oven on platter and top with cheese slices. Mix 1 packet gravy mix. Heat and serve over Schnitzel.
Result Page: 1
top of page