1 - 10 of 38 for red eye gravy
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In a large ... thickened, 2-4 minutes (gravy will be thin). ... servings. Per serving: Cal: 137, Fat: 9g, Chol: 53mg, Carb: 0g, Sod: 78mg, Pro 15g, Fib 0g.
Remove ham from bag and scrub off pepper coating with brush and water. Soak ham for 3 days, then boil for 1/2 day, changing water once in a while. ...
Cover ham with milk and refrigerate overnight. Remove from milk an cook on low heat in vegetable oil until lightly browned. Use large skillet or cook ...
Place ham in a little oil and cook over low heat. Remove ham and add boiling water and coffee to drippings. Cook 10 minutes. Eat with hot biscuits ...
After frying ham ... Bring to a boil and add coffee. Boil for 1 minute. Cured ham makes better gravy than fully cooked ham. Serve with eggs and hot biscuits.
Cook ham, remove from skillet and make gravy out of drippings by adding coffee to skillet. Let it sizzle up and pour over ham. Good served with grits.
Slice ham about ... and keep it warm, then add about 1/2 cup cold water or a cup of coffee. Let it boil until gravy turns red. Blend and pour over the ham.
Bring ham drippings, coffee or water and sugar to a boil. Serve gravy alongside fried country ham, or over hot grits.
Slice ham about ... keep it warm, then add about 1/2 cup of cold water or a cup of coffee. Let it boil until gravy turns red. Blend and pour over the ham.
Prepare 6 servings of grits according to package directions. Cut ham into 6 pieces. In heavy skillet, cook ham over medium-high heat until browned. ...
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