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Results 51 - 60 of 266 for no drippings gravy
Melt fat, blend in flour, add sauces and seasonings. Add cold water. Mix thoroughly. Stir in hot water. Cook until smooth and thickened, ...
After frying ham in skillet, ... coffee. Boil for 1 minute. Cured ham makes better gravy than fully cooked ham. Serve with eggs and hot biscuits.
53. SAWMILL GRAVY
Melt drippings in a heavy saucepan over ... sausage or ground beef (browned) may be stirring into gravy or even used as a starter instead of bacon.
54. MILK GRAVY
Leave drippings in frying pan where has ... slowly to desired thickness. Cook over very low heat for 10 minutes. Serve hot with biscuits. Very good.
Combine ham and green beans ... flour in bacon drippings. It will thicken. Stir ... cooking slowly until gravy comes to desired consistency. Simmer ... amount of beans used.
56. COUNTRY GRAVY
When finished frying meat, pour off remaining drippings in skillet. Add flour and ... keep from lumping. Or you may prefer to use your hand mixer.
57. PAN GRAVY
Place meat on warm platter; keep warm while preparing gravy. Pour drippings from pan into bowl, leaving ... sauce. Season with salt and pepper.
This gravy is made after frying chicken, ... pepper to pan drippings, stirring until mixture starts ... until mixture is smooth and thickened.
59. GIBLET GRAVY
Simmer celery, onion, salt, pepper ... fat, leaving brown drippings in pan. Put about 1/2 ... while stirring, until gravy thickens; boil a minute or ... 3 to 4 cups.
Drain oil from pan used to fry chicken, retaining drippings and crumbs. Measure 3 tablespoons ... continue stirring until gravy is smooth and thickened about ... chicken. Makes 2 cups.
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