330 gravy fat Recipes

fat-free milk, fat-free saltines, crushed, dried minced onion, dried parsley flakes, lean ground beef (90% lean), fat-free beef gravy, ketchup, worcestershire sauce, pepper

fat free beef gravy, sliced mushrooms, drained, italian tomato paste with garlic, garlic powder, pepper, boneless beef top round steaks, trimmed and cut into 6 equal pieces

fat-free half-and-half, fat-free margarine, cornstarch, eggs, hard boiled and chopped, sliced deli roast beef, cut into squares, salt, fresh ground black pepper, paprika, fresh parsley, finely chopped

fat-free , lower-sodium chicken broth, divided, all-purpose flour, minced shallots, bay leaf, chopped fresh flat-leaf parsley, less-fat cream cheese, freshly ground black pepper

fat drippings (from any type of roasted meat), broth or bouillon, argo corn starch, cold water

fat, beef drippings, whole wheat flour, red wine, chicken broth, half and half, vanilla

fat from the drippings , the rest of the no-fat drippings, chicken broth, fresh apple cider or 1/3 cup unsweetened apple juice, garlic, minced, flour, bourbon or 1 tbsp orange juice, orange zest

roll bob evans original flavor breakfast sausage (this is only available in the midwest of the us, but use whatever is your favorite, most lean, breakfast sausage), onion, diced finely, fresh sliced mushrooms (don tsp use canned), optional, flour, butter (the real thing - no margarine allowed in biscuits and gravy), half-and-half...the richness of the gravy is in the cream iness you get with the heavier fat milk products, so i definitely prefer half-and-half or even heavy cream...you re gonna blow the calories anyhow, so why not use the best stuff ! ), a good rich beef or chicken base (yes, you can use either 1 - you will find base in with the bouillon cubes), salt and pepper to your taste, shakes of garlic salt or powder, to your taste

water, low-fat margarine, flour, beef bouillon cube, onion gravy mix, worcestershire sauce

bacon fat, vegetable oil, chicken leg cook in oil mixyutre 8 mintues per side, self-rising flour add to oil after cooking chicken, salt add to flour mixture, black or white pepper add to mixture, carton chicken broth add to mixture, water add to mixture, chicken gravy add to mixture

oven cooking bag, large size, flour, brown gravy mix, water, onion, sliced, sliced mushrooms, drained, boneless beef chuck roast, fat trimmed, dried thyme leaves , and, salt, black pepper

fat-free chicken broth (or de-fatted pan drippings and if needed add in chicken broth or water to measure 2 cups), fresh ground black pepper (or to taste), garlic powder (omit if using pan drippings), oxo chicken bouillon powder (or 1 small envelope, omit if using pan drippings), all-purpose flour (for a thicker gravy increase flour by 1 tbsp), nonfat milk (or for a more creamy gravy use 1/2 cup fat-free evaporated milk)

fat-free cream of chicken soup, undiluted, nonfat sour cream, fat-free dried beef (i use hormel), skim milk, boneless skinless chicken breasts, frozen green pea, thawed (optional)

fat (from meat , margarine, butter or other fat), drippings (or water, vegetable broth or milk)

fat from roast of beef, all-purpose flour, pan drippings from roast of beef, water, salt and pepper to taste

stock or broth, of the type of meat you are serving, wine , detailed below (optional), juices from cooked meat , from the meat you are cooking, melted butter or 3 tbsp bacon fat, all-purpose flour, sliced mushrooms , sauteed in butter for 5 minutes (optional), minced cooked giblets for poultry (optional)

fat-free chicken broth, all-purpose flour, cornstarch, cold water, salt, fresh ground black pepper, rosemary, chopped