33991 kittencal make anytime free gravy Recipes

butter (can use hard margarine), all-purpose flour, all-purpose flour, black pepper (more is better , i use freshly ground pepper), pan drippings (or see options below the recipe)

wheat bran, nonfat milk, plain fat-free yogurt (or can use fat-free blueberry or vanilla flavored yogurt), unsweetened applesauce, egg, brown sugar (if you prefer a sweeter muffin use 3/4 cup if not you may reduce slightly), vanilla, whole wheat flour, baking powder (not scant, use a good tsp of ), baking soda, salt, cinnamon (optional i like to add it in)

unsweetened applesauce, organic brown rice flour, ground flax seeds, egg, beaten, non-aluminum baking powder (argo, rumford, watkins and red mill all make aluminum-free), baking soda, organic raisins, honey, organic sugar, cinnamon

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

make ahead cookie mix, brown sugar, shortening, peanut butter, vanilla extract, egg

make ahead cookie mix, white sugar, butter, vanilla extract, egg, chopped walnuts, raisins, maraschino cherries, chopped, maraschino cherries, halved

make ahead cookie mix, brown sugar, butter, vanilla extract, egg, semisweet chocolate chips, chopped walnuts

make ahead cookie mix, brown sugar, white sugar, butter, vanilla extract, chopped walnuts, egg, sugar for decoration

butter or 1/2 cup margarine, black pepper (or to taste), garlic powder (optional or to taste), flour , plus, flour (for a very thick gravy increase to 3 tablespoons), oxo beef bouillon powder (or to taste, i use 2 small package ), canned low sodium beef broth (or use beef pan drippings with broth to make up 4 cups, omit the bouillon if using beef drippings)

whole chickens, warm melted butter, vegetable oil, seasoning salt (can use less ), garlic powder (use if you are a garlic-lover or use onion powder) (optional), fresh ground black pepper (to taste), cold butter, divided, onion (cut into quarters ), celery rib, coarsley chopped (can use a large whole lemon or two in place of the , see option on recipe heading), reduced-sodium chicken broth (makes a good base for gravy and stops the drippings from burning, can use more if desired)

butter, oil, boneless skinless chicken breasts (or use as many as you can fit in your skillet), black pepper, garlic powder (optional), butter (add in only if needed), onion , finelychopped, fresh minced garlic (can use more ), crushed red pepper flakes (optional or to taste), cream of mushroom soup, undiluted, worcestershire sauce, grated parmesan cheese, sliced mushrooms, well drained (or use fresh sliced sauteed mushrooms), dry onion soup mix, milk (more if desired to thin out the gravy), fresh ground black pepper (to taste)

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)

firm tofu, drained , blotted, and mashed, quick oats, uncooked (make gluten free by changing to cooked rice or rice flakes or crushed corn flakes), braggs liquid aminos or 2 tbsp soy sauce, fresh parsley, minced, onion powder, garlic powder, cornstarch, nutritional yeast, sesame oil (or any oil for frying)

make ahead creole-stuffed potatoes, chopped onion, chopped green pepper, butter or margarine, chopped tomatoes, potatoes, baked, milk, salt and pepper to taste, butter or margarine, paprika to taste, saute onions and green pepper in 2 tsp. butter or margarine in skillet. add tomatoes; simmer for 2 minutes. cut potatoes in half lengthwise; scoop out pulp; reserve shells. mash pulp with milk, salt and pepper. fold in tomato mixture; spoon into shells on baking sheet. dot with butter; sprinkle with paprika. chill, covered, for several hours if desired., make ahead to this point., bake in preheated 400* f. oven for 20 minutes.

free-form tart shell (recipe to follow), pastry cream (recipe to follow), fruit (see chef s note), glaze (recipe to follow) or confectioner s sugar for dusting, toasted sliced almonds or chopped pistachios, all-purpose , bleached flour (about 5 1/2 oz), sugar, salt, baking powder, cold, unsalted butter, cubed, egg, water, sugar, all-purpose bleached flour, salt, milk, egg, egg yolk, vanilla extract, soft unsalted butter, orange liqueur or kirsch, optional, apple jelly or apricot preserves, water or liqueur

free-range chicken or fryer, 3 1/2 to 4 lb, cut into 8 pieces, rinsed and patted dry, salt, freshly ground black pepper, unsalted butter, cut into small pieces, vegetable oil, garlic, unpeeled, good-quality white wine vinegar, tomatoes, peeled, seeded and chopped , about 1 cup, chicken stock, creme fraiche or heavy cream, chopped parsley, garnish

butter, flour, chicken broth, undiluted, oxo chicken bouillon powder (i just use 1 small package oxo bouillon powder), milk, garlic powder (optional), dried onion flakes (rubbed between fingers to release the flavors), black pepper (lots !)

unbaked pie pastry (large enough to fit a 10-inch deep-dish pie plate or to fit top of a small casserole dish), butter, onions, chopped, celery ribs, coarsely chopped, garlic cloves, minced, tomato paste, dried chili pepper flakes , add them in for heat (optional), dried thyme (rubbed between fingers to release flavors), flour, leftover beef gravy (or use 2 cups beef consomme or beef broth), worcestershire sauce (use only if using beef broth), cooked beef, cut into small cubes (use leftover steak or roast, can use more or less), potatoes, peeled (cut into 1/2-inch cubes , or a bit larger, can use less potatoes), carrots, peeled (cut into about 1/4-inch cubes or a little larger), sliced mushrooms, well drained, salt & freshly ground black pepper (to taste)