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Full Online Book HomeLearning KitchenSauces - Gravy - Redeye Gravy By Emma
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Sauces - Gravy -  Redeye Gravy By Emma Post by :kudosone Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1309

Click below to download : Sauces - Gravy - Redeye Gravy By Emma (Format : PDF)

Sauces - Gravy - Redeye Gravy By Emma

6 tablespoons (3/4 stick) butter
4 ounces ham, diced (about 1 cup)
1 1/2 cups sliced stemmed shiitake mushrooms
1 cup finely chopped green bell pepper
1/2 cup minced onion
2 teaspoons minced fresh thyme
1 cup canned low-salt chicken broth
1/2 cup freshly brewed hot coffee
1/2 cup seeded chopped tomatoes
1 teaspoon hot pepper sauce
1/4 cup Madeira
2 teaspoons cornstarch

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add ham; sauté until brown, about 2 minutes. Add mushrooms, pepper, onion and thyme; sauté 3 minutes. Add broth and next 3 ingredients; bring to boil.

Mix Madeira and cornstarch in small bowl. Add to sauce and bring to boil, stirring constantly. Reduce heat; simmer until thickened, about 3 minutes. Season gravy with salt and pepper.
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Sauces - Gravy -  Sausage Gravy Sauces - Gravy - Sausage Gravy

Sauces - Gravy -  Sausage Gravy
1 lbs bulk sausage 2 Tbsp flour 2/3 to 1 cup milk 1/4 to 1/2 tsp pepper Cook the sausage in a large skillet until browned, stirring to crumble. Remove from skillet using a slotted spoon, and drain well. Reserve 2 tablespoons of dripping in the skillet. Add the flour to the drippings, stirring until smooth. Cook over medium heat, stirring constantly, for 1 minute. Gradually add 2/3 cup of milk, stirring constantly until smooth and thickened. Add remaining 1/3 cup of milk, if you want the gravy thinner. Stir in the pepper and sausage. Cook until hot, stirring constantly. Serve

Sauces - Red Eyed Gravy By Njhall Sauces - Red Eyed Gravy By Njhall

Sauces - Red Eyed Gravy By Njhall
With some of grease in pan and what can be scraped from bottom, add about 1/4 cup black coffee, about 3/4 cup water, season with salt and pepper. Spoon this on top of meat or even better, make your regular gravy first, and then this on top of it in middle, hence, the "red eye" look. About 1/3 cup with the pan being scraped to loosen the good stuff.