|Regional Italian Cuisine|
|by Sabine Salzer|
If there is one cookbook that belongs on th e bookshelf of every kitchen, it's an Italian cookbook.
Results 1 - 10 of 85 for red 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.
Saute onion and garlic in oil until translucent. Add remaining ingredients, stir, simmer 1 hour. Serve over favorite pasta.
After frying country ... to the bottom is "red eye" gravy. A great topping for fresh hot biscuits or ham. When serving, dip from the bottom of the bowl.
Cook ham slices ... skillet, stirring to loosen all the brown bits. Continue cooking far about 3 to 5 minutes. Serve gravy over the ham. Makes 4 servings.
In a heavy ... cook over low heat, stirring constantly, until sugar melts. Add coffee; simmer and stir 5 minutes until mixture is a rich red-brown color.
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. ...
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.
In heavy fry ... sugar melts. Add coffee, simmer and stir 5 minutes until mixture is a rich red-brown color. Serve ham slices with gravy and hush puppies.
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 ...
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 ...
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