91 flavored gravy Recipes

  • Reductions - Proving That Less Is More
    any liquid can be reduced just by heating it - but why wo... and
    37 More
    any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.
    38 ingredients
  • Ramen Poutine
    ramen noodles, any flavor, vegetable oil, beef gravy and
    1 More
    ramen noodles, any flavor, vegetable oil, beef gravy, shredded mozzarella cheese (or a blend of mozzarella and cheddar)
    20 min, 4 ingredients
  • Beef Rice Soup
    water, both and
    16 More
    water, both, leftover gravy (helps thicken soup & adds flavor), boullion, kitchen bouquet, cooked rice, mixed vegtables, diced roast beef, sage, garlic powder, thyme, basil, oregano, parsley, onion finely chopped, tomatoe paste, lg can crushed tomatoes and juice., salt & pepper to taste
    3 hour , 18 ingredients
  • Cook My Chicken
    bone in chicken breasts, chicken flavor stuffing mix and
    7 More
    bone in chicken breasts, chicken flavor stuffing mix, onion, chopped, celery, chopped, water, butter, franco-american chicken gravy, white wine, dried fresh rosemary needles
    1 hour 20 min, 9 ingredients
  • Four Cheese Corn Dip
    idahoan four cheese flavored mashed potatoes and
    5 More
    idahoan four cheese flavored mashed potatoes, prepared chicken gravy, whole kernel corn, drained, shredded cheddar cheese , reserving half for the topping, paprika, tortilla chips
    6 ingredients
  • Saucy Pork Medallions
    pork tenderloin, vegetable oil, frozen peas, turkey gravy and
    2 More
    pork tenderloin, vegetable oil, frozen peas, turkey gravy, kraft classic herb salad dressing, chicken flavor stuffing mix , prepared as directed on package
    25 min, 6 ingredients
  • Rheinischer Sauerbraten
    vinegar, water, bay leaves, stalks celery, chopped and
    15 More
    vinegar, water, bay leaves, stalks celery, chopped, carrots, chopped, onion, quartered, salt & freshly ground black pepper, beef shoulder, buttermilk, onion, chopped, olive oil, red wine, flour, butter, gravy flavoring (kitchen bouquet), salt, white pepper, brown sugar, to taste (until sweet and sour), raisins
    46 min, 20 ingredients
  • Beef Pot Pie - the Best!
    stalks celery, diced and
    10 More
    stalks celery, diced, carrots , coins (grimway pre-sliced carrot coins in produce aisle), onion, diced, chicken bouillon cubes, minced garlic (i use refrigerated jar), boneless beef chuck (1 package of tips or cut beef into bite size pieces note -- chuck has best flavor for this recipe bu), pillsbury ready-made pie crust (2 pie shells per package), olive oil, butter, beef gravy, pam cooking spray
    1 hour , 11 ingredients
  • Mommy's Magnificent Meatloaf Mommy's Magnificent Meatloaf
    ground beef, eggs, italian seasoned breadcrumbs and
    8 More
    ground beef, eggs, italian seasoned breadcrumbs, saltine crackers, crushed, shredded cheddar cheese, bacon bits, beef gravy, mushroom gravy, cheddar flavored french-fried onions, steak sauce or 1/3 cup barbecue sauce or 1/3 cup ketchup, salt & pepper
    1 hour 10 min, 11 ingredients
  • Smoked Réveillon Duck Breast and Confit Leg Smoked Réveillon Duck Breast and Confit Leg
    duck legs, duck breasts , deboned, syrup, water and
    27 More
    duck legs, duck breasts , deboned, syrup, water, brown sugar, kosher salt, liquid smoke flavoring, olive oil, bay leaves, springs fresh thyme, garlic cloves, minced, cracked black pepper, kosher salt, garlic, shallots, minced, arborio rice, chicken stock or 4 cups duck stock, warmed, fresh thyme, roquefort cheese, parmesan cheese, roasted pecan pieces, scallions, chopped, salt and black pepper, to taste, olive oil, syrup, beef gravy (heinz homestyle ), salt and pepper, to taste, foie gras , 1 oz each, salt and pepper, to taste
    24 min, 31 ingredients
  • Frichik Wontons! Frichik Wontons!
    worthington frichik (i usually keep the juice from the ca... and
    5 More
    worthington frichik (i usually keep the juice from the can to make a vegetarian gravy), onion, finely chopped, carrot, peeled and grated fine, water chestnut, chopped fine, chicken-flavored vegetarian seasoning (i use mckay s chicken-style seasoning), wonton skins
    50 min, 6 ingredients
  • Cranburgers with Sweet Potato Fries Cranburgers with Sweet Potato Fries
    frozen french-fried sweet potatoes and
    14 More
    frozen french-fried sweet potatoes, olive oil-flavored cooking spray, pesto sauce mix, celery seed, ground thyme, whole-berry cranberry sauce, turkey-flavored stuffing mix, ground thyme, ground turkey, canola oil, lettuce leaves, sesame seed hamburger buns, split, turkey gravy, warmed, jellied cranberry sauce
    30 min, 15 ingredients
  • Sauerbraten Sauerbraten
    vinegar, water, bay leaves, stalks celery, chopped and
    15 More
    vinegar, water, bay leaves, stalks celery, chopped, carrots, chopped, onion, quartered, salt and freshly ground black pepper, beef shoulder, buttermilk, chopped onion, olive oil, red wine, equal parts flour and butter, (1/4 cup flour, 1/4 cup butter) for roux, gravy flavoring (recommended : kitchen bouquet), salt, white pepper, brown sugar, to taste, until sweet and sour, raisins, suggestions : red cabbage, and spaetzle or dumplings
    1 hour 45 min, 20 ingredients
  • Dave's Pot Roast Dave's Pot Roast
    boneless chuck roast, bacon grease or olive oil and
    12 More
    boneless chuck roast, bacon grease or olive oil, yellow onion at least 1/4 thick, beer - flat, instant coffee, beef flavor base, water, kitchen bouquet, ground thyme or rosemary, granulated garlic, whole black pepper corns, whole bay leaves, pan juices, brown gravy mix
    3 hour 30 min, 14 ingredients
  • Saucy Pork Medallions Saucy Pork Medallions
    vegetable oil and
    5 More
    vegetable oil, pork tenderloin , cut into 3/4-inch-thick slices, frozen peas, turkey gravy, italian dressing, chicken flavor stuffing mix
    40 min, 6 ingredients
  • Three Sisters Casserole Three Sisters Casserole
    black beans, drained and
    4 More
    black beans, drained, corn, shaved (canned corn, drained or frozen corn will work as well.), sized acorn squash, gravy mix (flavor of your choice), shredded cheese
    1 hour 15 min, 5 ingredients
  • Treat Enchilada Sauce 2 Treat Enchilada Sauce 2
    enchilada sauce, mild , medium flavoring, brown gravy mix and
    9 More
    enchilada sauce, mild , medium flavoring, brown gravy mix, water, sour cream, salt, ground beef, browned, diced green chilies, diced onion, corn tortillas, toothpick, shredded colby-monterey jack cheese
    40 min, 11 ingredients
  • Party Swedish Meatballs Party Swedish Meatballs
    coffee-mate (liquid not powder and non-flavored !) and
    12 More
    coffee-mate (liquid not powder and non-flavored !), water (to be mixed with the coffemate only), ground beef, salt, eggs, breadcrumbs (plain ), onion (diced ), basil (i use fresh ), brown gravy mix, water, sour cream, salt, pepper
    1 hour , 13 ingredients




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