|A Chef's Guide to Nutrition|
|by Hilary Balmforth|
Provides all the basic information about nutrition needed by students following City and Guilds and BTEC First Diploma catering courses.
Results 1 - 10 of 130 for tomato gravy
Brown garlic in olive oil in bottom of large sauce pan. Add one can of of paste and one can of water. Stir. Add remaining cans of tomatoes and spices ...
In large, heavy ... with sour cream gravy. Add 2 ... Boil 2 minutes, remove from heat, and stir in sour cream. Heat to serving temperature and do not boil.
Fry & drain ... kick to your gravy). Make up ... kitchen bouquet to give it a rich gravy color then add lawry's seasoned salt & pepper to taste.
Melt butter in ... cup water to gravy mix, stirring well. Stir gravy mixture into tomato mixture, stirring constantly ... Serve over hot biscuits. Serves 4.
1. In pie ... tender. 4. Add gravy; stir to ... stirring constantly. Reduce heat to low; cook 8 minutes. Serve gravy with fried chicken. Makes 4 servings.
Combine all ingredients except tomato sauce. Mix well. ... excess fat. Pour tomato over all and bake about 45 minutes longer. Slice and serve with spaghetti.
Add flour to bacon drippings and cook over low heat until mixed good; add tomatoes and sugar, continue cooking until slightly thick. Serve over hot ...
Pour in about 1 pint to 3/4 quart of tomato juice. Cook over ... begins to thicken. May use 2 beef flavored bouillon cubes in place of the meat drippings.
Remove chicken skin ... in pan, add tomato rice soup and ... more frequently to prevent dryness. Does well prepared the day before and reheated, covered.
Peel ripe tomatoes, slice approximately 1/2 inch thick. Roll in flour. Fry until golden brown in shortening. When brown on both sides, mash up and ...
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