|The Impressionists' Table|
|by Pamela Todd|
This text provides a celebration of regional French food through the palettes of the Impressionist painters, with 100 classic regional dishes.
Results 21 - 30 of 1,410 for gravy
Season cubed steak with meat tenderizer (if using), pepper and garlic. Place in a large skillet with oil and brown on both sides. Pour off any excess ...
Mix dry ingredients ... in Dry mixture. Stir almost constantly until gravy thickens. Easy and fun for the family. Good over scrambled eggs or biscuits.
Melt butter in ... heat back up to medium and continue cooking and stirring until gravy boils and thickens. Adjust seasonings to taste. Serving Size: 1
In the pan ... stirring constantly. Continue cooking until gravy boils and thickens. If gravy is too thick, add a little milk. Adjust seasonings to taste.
Sauté onions, garlic, and set aside. Hydrate mushrooms (save the juice.) Quarter roast and brown with salt and pepper. Combine all ingredients except ...
Before I tell ... sauce instead of gravy. Eventually it ... serves eight. If you have more, double the amount of ingredients. Remember to serve hot. Enjoy!
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 ...
To the sausage ... salt and pepper. Cook gravy until it boils and thickens. Sausage pieces may be add to gravy. Serve over warm biscuits. Serving Size: 1
Mix flour, sugar, ... Stir in vanilla. Gravy thickens slightly when ... an electric mixer or hand blender to help avoid any lumps. Yummy with biscuits!
Place Chuck Roast in Crockpot. Mix all remaining ingredients and pour over roast and cook on high for 3 hours and lower heat to low for 2 more. You ...
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