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.
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. ...
Fry ham slow in iron skillet until done but not hard. Pour off all grease in a small bowl. While skillet is still hot, pour in water or coffee. Put ...
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. ...
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.
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 ...
Trim a small amount of fat from ham. Place fat in iron skillet and cook over medium heat to obtain about a tablespoon of ham grease. Stir the grease ...
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.
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.
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