[{"id":"61238","title":"Mother's Sticky Roasted Chicken (Cajun)","ingredients":"salt, table
spices, paprika
spices, pepper, red or cayenne
spices, onion powder
spices, thyme, dried
spices, pepper, black
spices, garlic powder
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw","directions":"Combine spices and massage mixture into chicken, inside and out, making sure it is evenly distributed deep down into skin.
Seal in plastic bag and refrigerate at least 24 hours, or 2 days.
When ready to roast, fry chopped onions in a bit of oil to partially cook them before stuffing chicken's cavity as full as possible with the hot onions.
Truss the cavity to keep onions in and roast uncovered at 250' about 5 hours, basting occasionally with pan juices, or until pan juices start to caramelize on bottom of pan and chicken is golden brown, skin is crisp.
Make a gravy of the pan drippings, with a slurry of flour or corn starch, as with any other roast.
Serve with the onions and mashed potatoes.","url":"https://recipe.bluelayer.org/recipe/61238/mothers-sticky-roasted-chicken-cajun"},{"id":"61163","title":"Gravy Soup","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
beef, grass-fed, ground, raw
croutons, plain
cheese, parmesan, hard","directions":"Melt butter in a deep saucepan.
Add flour and stir well.
Cook over low heat until deep brown, stirring constantly.
Gradually add stock, stirring constantly.
Bring to a boil.
Cover and simmer over medium heat for 1 1/2 hours, stirring occasionally.
Top with croutons and grated cheese.","url":"https://recipe.bluelayer.org/recipe/61163/gravy-soup"},{"id":"61128","title":"Vegan Cream Sauce/Gravy","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
soymilk, original and vanilla, unfortified
nuts, cashew nuts, raw
salt, table
beef, grass-fed, ground, raw
spices, onion powder","directions":"Mix up the soy milk (if making it from powdered mix) in a blender.
Add 1/2 cup raw cashews.
Blend.
Put oil or margarine in sauce pan and heat over medium heat.
Add flour and stir with whisk.
Add a little more oil if necessary.
As soon as flour and oil mixture begins bubbling, add soy milk and cashews to flour and oil mixture, and stir till smooth.
(It is OK if cashews are not completely ground up.
).
Add salt, flavoring and onion powder.
(For cream sauce I tend to use vegetarian chicken flavoring, and for gravy, vegetarian beef flavoring.
).
Stir well.
Continue to stir as it cooks and thickens, to avoid lumps.
When thickened and bubbling evenly, it is done.
It works great as a pasta sauce at this thickness.
If necessary, thin slightly with water or soy milk, to consistency desired.","url":"https://recipe.bluelayer.org/recipe/61128/vegan-cream-sauce-gravy"},{"id":"61067","title":"Chicken Mole","ingredients":"water, bottled, generic
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
peanut butter, smooth style, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, garlic powder
spices, cumin seed
soup, chicken broth or bouillon, dry
spices, chili powder","directions":"Boil chicken in large stock pot and reserve liquid.
In dutch oven, add oil, peanut butter, and flour and heat to light carmel color.
Add enough of the reserved liquid (from boiling the chicken) to create a smooth gravy.
(start with about 2 cups and add more as needed until it reaches a smooth gravy texture).
Add salt, garlic, cumin, bouillon, and chili powder to gravy and stir until combined.
Add chicken thigh meat and serve over Spanish rice.","url":"https://recipe.bluelayer.org/recipe/61067/chicken-mole"},{"id":"61054","title":"Salisbury Steak","ingredients":"beef, grass-fed, ground, raw
onions, raw
sauce, worcestershire
la flor, steak seasoning,
mushrooms, white, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, beef broth or bouillon canned, ready-to-serve","directions":"MIx the ground beef, onions, Worcestershire Sauce, and seasonings together in a bowl.
Make patties.
In a hot skillet sear ad cook the patties until almost done.
Take patties out of skillet and put on a plate and wrap them in foil -- the foil and heat trapped will continue cooking the burgers.
put the butter in the skillet with the pan drippings, and throw in your mushrooms.
Once the mushrooms are browned add the flour and cook until all the flour is incorporated into the butter.
Add the can of beef broth and stir, cook until thickened -- add the burgers back into the skillet/ or pour gravy over them.
Can serve over brown rice/ mashed potatoes/ noodles.","url":"https://recipe.bluelayer.org/recipe/61054/salisbury-steak"},{"id":"60678","title":"The Easiest 3 Ingredient Crock Pot Roast Ever! (Slowcooker)","ingredients":"beef, grass-fed, ground, raw
onions, raw
mustard, prepared, yellow
cornstarch
water, bottled, generic","directions":"Place roast in a large crock pot.
Squirt or spread a thin layer of mustard over the roast.
Sprinkle onion soup mix on top.
Cook 8 hours on low (8 hours on high if roast is frozen).
OPTIONAL GRAVY: Strain the fat off the liquid and discard fat.
Place reserved liquid in a sauce pan and bring to a slight boil.
Add cornstarch to the water and make a paste.
Add paste to the reserved liquid and whisk until thickened.
NOTE: Do not add water to this - it will effectively \"steam\" the roast and make it tougher.
Believe it or not, this will make its own liquid.","url":"https://recipe.bluelayer.org/recipe/60678/the-easiest-3-ingredient-crock-pot-roast-ever-slowcooker"},{"id":"60535","title":"Easy Biscuits with Cream Gravy Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
pork sausage, link/patty, unprepared
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, pepper, red or cayenne
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat the oven to 425 degrees F and arrange a rack in the middle.
Line a baking sheet with parchment paper; set aside.
Whisk together the measured flour, baking powder, salt, and baking soda in a large bowl to aerate and combine.
Add the butter pieces and toss to just coat them in the flour mixture.
Place the bowl in the freezer for 10 minutes.
Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until its in pea-size pieces.
Drizzle in the buttermilk and stir just until a moist, shaggy dough comes together.
Generously dust a work surface with flour.
Scrape the dough out onto the surface and dust the top with more flour.
Using floured hands, gently pat the dough into a 1-inch-thick circle.
Using a 2-1/2-inch round cutter dipped in flour, cut out as many biscuits as possible (press straight down through the doughdo not twist the cutter, or the biscuits will not rise properly).
Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart.
Gather the scraps into a ball, pat it into a 1-inch-thick circle, and cut out more biscuits.
Repeat as needed until you have 8 total.
Discard any remaining dough.
Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes.
Transfer them to a wire rack.
Meanwhile, make the gravy.
Heat the butter in a large frying pan over medium-high heat until foaming.
Add the sausage and cook, breaking it up into smaller pieces with a wooden spoon, until the meats no longer pink and is starting to brown, about 5 minutes.
Reduce the heat to medium.
Sprinkle the sausage with the flour, measured salt, measured pepper, and cayenne.
Cook, stirring frequently, until the raw taste of the flour has cooked off, about 1 minute.
Gradually stir in the milk, scraping up any browned bits from the bottom of the pan.
Bring to a simmer, stirring occasionally.
Continue simmering, stirring often, until the mixture has thickened slightly, about 1 minute more (the gravy will continue to thicken as it sits).
Taste and season with additional salt and pepper as needed.
Keep warm.
To serve, split the biscuits in half horizontally and top with the sausage gravy.","url":"https://recipe.bluelayer.org/recipe/60535/easy-biscuits-with-cream-gravy-recipe"},{"id":"60463","title":"Rio Grande Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, garlic powder
spices, chili powder
apples, raw, with skin
catsup
vinegar, distilled","directions":"Preheat your oven to 325 degrees.
In a small bowl, mix together the salt, galic salt and half of the chili powder.
Rub mixture all over the pork roast, and place fat side up on a rack in a shallow roasting pan.
Roast in the oven uncovered for 2 hours or until a meat thermometer registers 165 degrees.
In a small saucepan, combine jelly, ketchup, vinegar, and the remaining chili powder.
Bring to a boil.
Turn down heat and simmer for 2 minutes.
Brush roast with glaze.
Continue roasting for 10-15 minutes or until roast reaches 170 degrees.
Remove roast from the oven, and allow to rest for 10 minutes.
We like to use the drippings as a gravy for our mashed potatoes.","url":"https://recipe.bluelayer.org/recipe/60463/rio-grande-pork-roast"},{"id":"60393","title":"Mustard Gravy","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
mustard, prepared, yellow
horseradish, prepared","directions":"In a heavy saucepan over medium heat, melt butter.
Blend in flour, salt and pepper.
Cook, stirring constantly, until mixture is smooth and bubbly.
Stir in milk and bring to a boil.
Boil and stir 1 minute.
Stir in mustard and horseradish, stirring until heated through.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/60393/mustard-gravy"},{"id":"60088","title":"Black Bean Patties Recipe","ingredients":"beans, snap, green, raw
cornmeal, degermed, unenriched, yellow
spices, cumin seed
rice, white, long-grain, regular, unenriched, cooked without salt
soymilk, original and vanilla, unfortified","directions":"The North American Indians made patties of black beans and cornmeal, cooking them over campfires.
Brown rice has been added to give them more substance, though the Native Americans on the plains would have used wild rice.
For a main dish, you can make or possibly buy a mushroom gravy to serve over the patties, serving with a green vegetable and salad.
Uncooked patties can be wrapped in wax paper and frzn, then for a quick meal you can defrost and fry or possibly grill.
This is a nice way to use up leftover rice or possibly beans, but you can also cook some for the occasion.
For breakfast, you can serve with hot maple syrup.
Cold the beans and rice, if you have just cooked them.
Combine all the ingredients well.
Add in more cornmeal as needed to create a stiff dough.
Form into patties.
Add in corn oil to a frying pan and fry, or possibly grill over charcoal.
Cooking black beans: put 1 c. dry black beans in 3 c. water and store overnight (a qt canning jar works well for this.)
Bring to a boil in fresh water and simmer around 40 min.
Cooking brown rice: place 1 c. brown rice in 2 1/2 c. water.
Bring to a boil, then cover and simmer till water has disappeared, about 35 min.
Let the rice rest with cover on an additional 10 min.","url":"https://recipe.bluelayer.org/recipe/60088/black-bean-patties-recipe"},{"id":"60041","title":"Grannys Chocolate Gravy","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
vanilla extract","directions":"In a small sauce pan warm the milk on the stove.
This will need to be warm but not boiling.
In a small bowl, mix all the dry ingredients.
Once the milk has warmed, pour 1/4 cup of milk into the dry ingredients and whisk together.
Then, whisk the dry ingredients into the milk in the sauce pan and add vanilla, continue to stir until thickened.
Serve this over homemade biscuits with a tall glass of milk.
Sure to be a recipe kids will enjoy.
This last picture is my husband when he was little eating his grannys chocolate gravy.","url":"https://recipe.bluelayer.org/recipe/60041/grannys-chocolate-gravy"},{"id":"59653","title":"Nutritional Yeast Vegan Gravy","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
soy sauce made from soy (tamari)","directions":"On stovetop, add flour to dry saucepan and toast on low heat until you smell that it is heated and toasted (similiar to how you would toast sesame seeds).
Add nutritional yeast and then add oil, stirring constantly on medium heat.
Heat until simmering--keep stirin'!
Gradually add water and soy sauce, stirring all the while.
Stir until thick and add your favorite spices.","url":"https://recipe.bluelayer.org/recipe/59653/nutritional-yeast-vegan-gravy"},{"id":"59116","title":"Country-Style Steak","ingredients":"wheat flour, white, all-purpose, unenriched
spices, pepper, black
salt, table
spices, garlic powder
beef, grass-fed, ground, raw
oil, olive, salad or cooking
soup, beef broth or bouillon canned, ready-to-serve","directions":"Preheat oven to 350 degrees F (175 degrees C).
Mix the flour, black pepper, seasoned salt, and garlic powder together in a shallow bowl, and coat the cube steaks thoroughly with the flour mixture, patting the flour onto the steaks to get a good coating.
Retain 3 tablespoons of seasoned flour.
Heat the olive oil in a skillet over medium heat, and pan-fry the cube steaks until golden brown on both sides, about 5 minutes per side.
Place the steaks into a 9x12-inch baking dish.
Whisk the retained seasoned flour into the beef broth until smooth, and pour the broth over the steaks.
Cover the dish with aluminum foil.
Bake in the preheated oven until the meat is tender and the gravy has thickened, about 2 hours.","url":"https://recipe.bluelayer.org/recipe/59116/country-style-steak"},{"id":"58710","title":"Roast Pork Shoulder","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Place picnic shoulder on rack in shallow roasting pan.
If meat thermometer is used, insert it in center of roast so tip does not touch bone or fat.
Roast, uncovered, at 325F (160C) (slow oven) until done, about 2 1/2 hours.
To test for doneness, make a small cut next to bone into thicker part of meat.
Juices will be clear when meat is done.
Remove fat from drippings.
Separate meat from rind, fat, and bone.
Using the smaller pieces of pork, dice and save 1 cup of meat for Pork and Cabbage Soup.
Slice remaining meat.
Save half for sandwiches and half for Roast Pork with Gravy.","url":"https://recipe.bluelayer.org/recipe/58710/roast-pork-shoulder"},{"id":"58442","title":"Best-Ever Slimmed-Down Roast Turkey","ingredients":"ground turkey, raw
butter, without salt
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry","directions":"Remove turkey from refrigerator several hours before cooking.
Position a rack in the lowest position of the oven and preheat to 325 degrees F.
Reserve the turkey neck and giblets to use in gravy or stock.
Pull out the pads of yellow fat at both sides of the tail and discard.
(These are sometimes already removed by the processor, so don't worry if they aren't present.)
If desired, rinse the turkey inside and out with cold water.
Pat the turkey skin dry.
Turn the turkey on its breast.
Loosely fill the neck cavity with stuffing.
Using a thin wooden or metal skewer, pin the turkey's neck skin to the back.
Fold the turkey's wings akimbo behind the back (the tips will rest behind the turkey's \"shoulders\") or tie to the body with kitchen string.
Loosely fill the large body cavity with stuffing and cover the stuffing with a small piece of aluminum foil.
Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish.
Place the drumsticks in the hock lock or tie together with kitchen string.
Brush the turkey all over with the butter.
Mix together the salt and pepper and season the turkey all over.
Tightly cover the breast area (but not the wings) with foil.
Place the turkey, breast side up, on a rack in the roasting pan.
Pour 2 cups of turkey stock into the bottom of the pan.
Roast the turkey, basting all over every 45 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching a bone) reads 180 degrees F and the stuffing is at least 165 degrees F, about 4 1/4 hours.
(See estimated roasting times below.)
Whenever the drippings evaporate, add broth to moisten them, one cup at a time, as needed.
During the last hour of the roasting time, remove the foil and baste at least once to allow the skin to brown.
Transfer the turkey to a large serving platter and let it stand at least 40 minutes before carving (it will not cool off; this allows the hot juices to retract back into the turkey meat), which gives you plenty of time for making the gravy and for finishing any other last-minute dishes.
Roast until an instant-read thermometer inserted in the thickest part of the thigh reads 180 to 185 degrees F.","url":"https://recipe.bluelayer.org/recipe/58442/best-ever-slimmed-down-roast-turkey"},{"id":"58424","title":"Tomato Gravy","ingredients":"shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
tomatoes, red, ripe, raw, year round average","directions":"In a large skillet, melt the shortening and add the flour, salt and pepper and cook over medium heat till smooth.
Gradually whisk in the broth and cook for about two minutes stirring constantly.
Add the tomatoes and cook for about five minutes to desired consistency.
You may need to add a bit more broth to thin if you don't want it too thick.","url":"https://recipe.bluelayer.org/recipe/58424/tomato-gravy"},{"id":"57615","title":"I Don't Have Drippings! Gravy","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
bacon, meatless
beef, grass-fed, ground, raw
margarine, regular, 80% fat, composite, stick, without salt","directions":"Melt margarine in a skillet over medium heat.
Stir in flour.
Cook stirring constantly and chopping until flour is a nice almond color and starting to smell \"nutty\".
Slowly add 1 cup of the milk in stirring constantly.
Once first cup of milk has been incorporated and it starts to get a little thick, stir in the other cup of milk, bacon bits and bouillon
Continue cooking until thickened just short of your liking, it will thicken more upon sitting.","url":"https://recipe.bluelayer.org/recipe/57615/i-dont-have-drippings-gravy"},{"id":"57480","title":"Buttermilk Sausage Gravy","ingredients":"pork sausage, link/patty, unprepared
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black
salt, table","directions":"Crumble and brown breakfast sausage in a large, deep sided saute pan over medium heat until brown and beginning to crisp.
About 8 minutes.
Remove sausage from pan to paper towel lined plate, leaving grease in pan.
Whisk flour into sausage drippings to make a roux.
Cook until golden.
About 4 minutes.
This cooks out the raw flavor of the flour.
Whisk milk and buttermilk into roux until well incorporated and no lumps remain.
Increase heat to medium high.
Bring gravy to a slow boil until it thickens slightly, whisking constantly.
About 5 minutes.
Reduce heat to medium low.
Taste a piece of cooked sausage to gage its saltiness.
Stir in sausage, pepper and salt to taste (usually 1/2-1tsp for me).
Lightly simmer uncovered until you have a nice thick gravy, stirring often.
About 10 minutes more.
Serve over your favorite biscuits, toast, eggs, hash browns, heck just about anything!
Lol!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/57480/buttermilk-sausage-gravy"},{"id":"57129","title":"Aunt Anna's Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, paprika
salt, table","directions":"Sprinkle the chicken pieces liberally with paprika.
Salt them according to taste.
Bake in an uncovered dish at 350 for an hour.
Drain the fat off and add about 1 inch of water in the pan.
Cover tightly and bake for another hour.
Pour the drippings off to use a clear juice/gravy.","url":"https://recipe.bluelayer.org/recipe/57129/aunt-annas-chicken"},{"id":"57080","title":"Chicken BBQ Cooking Sauce","ingredients":"water, bottled, generic
vinegar, distilled
wheat flour, white, all-purpose, unenriched
salt, table
oil, canola
spices, paprika
spices, garlic powder
spices, onion powder
cornstarch
spices, pepper, black
spices, chili powder
spices, pepper, red or cayenne","directions":"Blend all ingredients with a food processor or blender.
Cook on medium heat for 8 to 10 minutes to thicken slightly (do not boil).
Cool before using.
It should have the consistency of gravy.
If needed, thin with a tbsp or two of water.
BBQ chicken (with skin on) on a low heat (275F to 300F +/-) until done, basting with sauce every time you turn the chicken (around 6 to 8 times depending on thickness).
Note: you may have to prop the BBQ lid open an inch or two to keep the temperature in 275F-300F range.","url":"https://recipe.bluelayer.org/recipe/57080/chicken-bbq-cooking-sauce"},{"id":"56507","title":"D's Skillet Gravy","ingredients":"beef, grass-fed, ground, raw
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
spices, pepper, black","directions":"Sprinkle flour over the beef drippings in a skillet over medium heat.
Cook, stirring constantly, until smooth and brown.
Gradually stir in the water so that no lumps form.
Boil until thickened, about 10 minutes, stirring constantly.
Season with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/56507/ds-skillet-gravy"},{"id":"56502","title":"Beef Pie","ingredients":"onions, raw
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
onions, raw
peas, green, frozen, unprepared
beef, grass-fed, ground, raw
wheat flour, white, all-purpose, unenriched
salt, table
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
spices, poppy seed","directions":"Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.
Allow enough extra wrap to fold over top.
Use one pan for each six servings or one-fourth of the recipe.
Do not line pans for food to be served without freezing.
Cook onions in boiling water until tender.
Drain; save cooking liquid.
Melt fat.
Stir in 1 cup flour, salt, and pepper.
Add enough water to the reserved onion cooking liquid to make 1 1/2 quarts.
Stir in onion cooking liquid and water slowly.
Add gravy seasoning, if desired.
Cook until thickened, stirring constantly.
Pour gravy over onions, peas, and beef.
Mix gently.
Pour one-fourth of mixture into each baking pan.
Spread evenly to avoid air pockets.
Mix flour and salt.
Mix in margarine only until mixture is crumbly.
Add cold water and mix lightly.
Divide dough into four parts.
Roll each part out on lightly floured surface into an 8x8-inch square.
Fit over filling in pans.
Sprinkle with poppy seeds, if desired, using 1/4 teaspoon per pan.","url":"https://recipe.bluelayer.org/recipe/56502/beef-pie"},{"id":"56043","title":"Homemade Cream Soup","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
beef, grass-fed, ground, raw
spices, onion powder
spices, basil, dried
spices, garlic powder
spices, thyme, dried
spices, pepper, black","directions":"COMBINE ALL INGREDIENTS AND BLEND TILL MIXED.
STORE IN AIRTIGHT CONTAINER IN A COOL DRY PLACE FOR UP TO 1 YEAR.
THIS RECIPE MAKES 3 CUPS AND IS ENOUGH FOR 9 CANS OF SOUP.
To substitute for one can of condensed cream soup:.
In a 1-quart saucepan or microwave bowl, combine 1/3 cup of soup mix and 1 1/4 cup water.
Bring to a boil or microwave on high for 2 to 2 1/2 minutes stirring constantly.
This can also be used as quick fat free gravy, thinned to the consistency you prefer.","url":"https://recipe.bluelayer.org/recipe/56043/homemade-cream-soup"},{"id":"55606","title":"Milk Braised Pork Chops (or Chicken Breasts)","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, garlic powder
spices, ginger, ground
spices, paprika
spices, onion powder
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine flour and seasonings in small bowl or Ziploc bag.
Dredge each chop or breast in flour mixture.
Heat butter in a large skillet and brown meat on each side, about 2-3 minutes per side.
Sprinkle remaining flour in the pan and add half of the milk.
Cover and cook over low heat for 30 minutes, stirring occasionally.
Turn meat over and add remaining milk.
Cook for another 30 minutes.
For heavens sake, make sure you have a big pot of creamy mashed potatoes to serve with the pork and gravy.","url":"https://recipe.bluelayer.org/recipe/55606/milk-braised-pork-chops-or-chicken-breasts"},{"id":"55549","title":"Vegetarian Mushroom Gravy","ingredients":"shortening, vegetable, household, composite
mushrooms, white, raw
wheat flour, white, all-purpose, unenriched","directions":"Combine 1/3 cup stock and mushrooms in a heavy nonstick skillet over medium heat.
Saute mushrooms 7-8 minutes or until they begin to turn brown and liquid has almost evaporated.
Remove from heat and set aside.
Combine 1/4 cup stock and flour in a jar with a tight fitting lid.
Shake vigorously.
Combine with remaining stock in a heavy saucepan over high heat.
Bring to a boil.
Reduce heat to medium and simmer 15 minutes, whisking frequently, until mixture begins to thicken.
Add sauteed mushrooms and simmer until just heated throughout.
Season with salt and pepper to taste.
Good luck, Robert","url":"https://recipe.bluelayer.org/recipe/55549/vegetarian-mushroom-gravy"},{"id":"55410","title":"Honey Mustard Glaze","ingredients":"mustard, prepared, yellow
sugars, brown
honey
spices, garlic powder","directions":"Mix all ingredients together.
Warm in microwave 30 sec if nessary to blend.
Use on pork roast last 1/2 hr of cooking Use left over sauce to make a smooth gravy with 1cup water& cornstarch mixture for desired consistancy.","url":"https://recipe.bluelayer.org/recipe/55410/honey-mustard-glaze"},{"id":"55144","title":"White Cream Sauce/Gravy","ingredients":"soup, beef broth or bouillon canned, ready-to-serve
cream, fluid, heavy whipping
wheat flour, white, all-purpose, unenriched
water, bottled, generic
soy sauce made from soy (tamari)
sugars, granulated
spices, pepper, black
salt, table","directions":"Using an 8\" skillet bring 1 cup of beef broth to boil and reduce heat to simmer.
Stir in 1/2 cup of heavy whipping cream and add 1 tbs of soy sauce.
Mix 2 tbs of white flour with 2 tbs of water and mix until paste forms then scoop into skillet.
Use wisk to stir to beat out the lumps from the flour while still keeping sauce at a simmer.
Sprinkle 1 tbs of sugar over top and wisk in after it caramalizes and dash salt and black pepper to taste.
Keep simmering and stirring until sauce thickens and starts to stick to wisk a little then it is done.","url":"https://recipe.bluelayer.org/recipe/55144/white-cream-sauce-gravy"},{"id":"54817","title":"SOUTHERN TOMATO GRAVY","ingredients":"tomatoes, red, ripe, raw, year round average
bacon, meatless
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
spices, pepper, black
spices, garlic powder","directions":"Cut up tomatoes in bowl.
Add the salt, pepper, sugar and garlic powder and mix with a spoon.
Put bacon drippings in a hot skillet on stovetop.
Add flour and make a roux or cook until thick.
Pour in tomatoes and water and cook until the consistency of gravy.
Serve over biscuits.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/54817/southern-tomato-gravy"},{"id":"54704","title":"String Hoppers","ingredients":"rice flour, white, unenriched
wheat flours, bread, unenriched
salt, table
water, bottled, generic","directions":"warm the flour in an oven or in a sauce pan on low heat.
Add salt
Water should be luke warm, then add slowly to flour and work into a soft dough.
Place the dough into a vermicelli press (or string hopper press) and squeeze onto hopper mats.
Place the mats into a steamer or a large pot with a trivet at the bottom with water the reaches up the the rungs.
Steam until strings are fully cooked and springy, about 10 minutes.
Serve hot with pol sambol (coconut sambol) and coconut milk gravy.","url":"https://recipe.bluelayer.org/recipe/54704/string-hoppers"},{"id":"54671","title":"Cavatelli (Gavadeel'/ Pasta Shells)","ingredients":"semolina, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Stir together the two flours and 1 tsp of salt in a bowl.
Gradually add enough water to form a stiff dough.
Turn the dough out onto a lightly floured surface.
Knead the dough until it is smooth, about 2 minutes.
Shape the dough into a ball and cover it with a bowl.
Let rest for 30 minutes.
Lightly dust 2-3 large cookie sheets with flour.
Cut the dough into 8 pieces.
Work with one piece at a time, keep the remainder covered.
On a lightly floured surface, roll the dough into a 1/2 inch thick rope.
Cut the rope into 1/2 inch pieces.
Using a small knife with a dull blade and rounded tip, press your index finger against the side of the blade and flatten each piece of dough, pressing and dragging slightly so that the dough curls around the tip of the knife to form a shell shape.
Spread the cavatelli on a prepared cooke sheet.
Repeat with remaining dough.
If you are not using the pasta within an hour, place the pans in the freezer.
When the pieces are firm, scoop them into a freezer safe plastic bag.
freeze until ready to use.
Do not thaw before cooking, put them straight into boiling water.
To cook the cavatelli bring at least 4 quarts of water to a boil in a large pot over high heat.
Add the cavatelli and salt to taste.
Cook stirring occasionally, until the pasta is tender yet still slightly chewy.
Meanwhile heat your favorite Sunday Gravy or Marinara sauce.
Drain the cavatelli, add the sauce and serve immediately.
Top with grated Parmesan.","url":"https://recipe.bluelayer.org/recipe/54671/cavatelli-gavadeel-pasta-shells"},{"id":"54448","title":"Chocolate Gravy","ingredients":"butter, without salt
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt butter in a skillet over medium heat.
Add cocoa and flour and stir until a thick paste is formed.
Stir in sugar and milk.
Cook, stirring constantly, until thick.","url":"https://recipe.bluelayer.org/recipe/54448/chocolate-gravy"},{"id":"54012","title":"Ground Beef Stroganoff (Like Hamburger Helper)","ingredients":"beef, grass-fed, ground, raw
egg substitute, powder
butter, without salt
wheat flour, white, all-purpose, unenriched
beef, grass-fed, ground, raw
water, bottled, generic
cream, sour, cultured
mustard, prepared, yellow","directions":"Brown beef and drain.
Cook egg noodles according to package directions (or use my recipe for homemade noodles).
Set aside.
In a small cup, dissolve bullion granules in boiling water or use 1 1/2c.
hot beef broth.
Melt butter in medium sauce pan.
Add in all-purpose flour and whisk until smooth.
Add hot broth and stir continuously while simmering for 3-4 minutes.
After butter mixture resembles gravy, remove from heat and stir in sour cream and mustard.
Place beef and noodles in pan and stir to coat with gravy.
Heat thoroughly, but don't boil.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/54012/ground-beef-stroganoff-like-hamburger-helper"},{"id":"53681","title":"Preserved: Mamaws Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
salt, table
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Adjust oven rack to middle position and heat oven to 475 degrees F.
Whisk flour, baking powder, baking soda, sugar, and salt in a large bowl.
In a medium bowl, combine buttermilk (I use buttermilk powder) and 8 tablespoons melted butter, stirring until butter forms small clumps.
Add buttermilk mixture to dry ingredients and stir with a rubber spatula until just incorporated and batter pulls away from sides of bowl.
Using a greased 1/4-cup dry measure, scoop a level amount of batter and drop onto greased cast iron skillet.
Bake until tops are golden brown and crisp, 12 to 14 minutes depending on size of skillet.
Brush biscuit tops with remaining 2 tablespoons melted butter.
Transfer to a wire rack and let cool 5 minutes before serving.
Serve with apple butter or gravy!","url":"https://recipe.bluelayer.org/recipe/53681/preserved-mamaws-drop-biscuits"},{"id":"53618","title":"Mexican Gravy","ingredients":"wheat flour, white, all-purpose, unenriched
spices, chili powder
spices, onion powder
spices, oregano, dried
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix flour, chili powder, onion powder, oregano, and salt together in a small bowl.
Heat oil in a large saucepan over low heat.
Whisk flour mixture into hot oil until smooth.
Pour water into mixture in small amounts and whisk to incorporate smoothly between additions.
Bring the gravy to a simmer for 5 minutes.
Remove from heat and cool 10 minutes.","url":"https://recipe.bluelayer.org/recipe/53618/mexican-gravy"},{"id":"53220","title":"Cracked Pepper Gravy","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"Melt the butter in a heavy saucepan.
When the foam goes down, whisk in the flour.
Continually whisk until the flour cooks, becoming a fragrant light brown.
Slowly add the milk, continuing to whisk to keep lumps from forming.
Season with salt and pepper.
Simmer gravy for 10 minutes to cook and reduce.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/53220/cracked-pepper-gravy"},{"id":"52745","title":"Greek Yogurt Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425 F. Line a baking sheet with parchment paper.
In a mixing bowl, add the flour, sugar, salt, baking powder, and cream of tartar, stirring to combine.
In a smaller bowl, stir together the yogurt and milk.
Add the yogurt to the flour mixture and stir gently until it all comes together and a soft dough forms, being careful not to overwork the dough.
Turn the dough out onto a floured surface and pat it lightly into a circle, about 1-inch thick.
Using a biscuit cutter, cut rounds of the dough and place them onto the prepared baking sheet.
Repeat until all the dough has been used re-rolling the scraps of dough to make additional biscuits.
Bake about 13-15 minutes or until cooked through and golden.
Serve immediately, while hot.
Great with butter and jam or honey, with gravy, or as the bread for a breakfast sandwich, etc.
Notes: Because of the absence of fat in this recipe, the biscuits do toughen up some as they cool.
For that reason, they are best served fresh from the oven while still hot.
Any leftovers can be stored in a bag or airtight container and rewarmed before serving.
Adapted from Healthy Recipes.","url":"https://recipe.bluelayer.org/recipe/52745/greek-yogurt-biscuits"},{"id":"52591","title":"Milk Gravy (Paula Deen)","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
salt, table","directions":"~NOTE~ This recipe will have more flavor if you use 1-2 tablespoons of oil from the oil you fried chicken fried steak in, or maybe even bacon grease.
If you don't have that, no need to worry, you can use vegetable oil or vegetable shortening.
Heat 1-2 tablespoons oil in a skillet over medium heat.
Whisk in flour, whisking constantly for about 1 minute.
Slowly add milk, whisking constantly.
Stir in pepper and salt and continue cooking.
Whisk constantly for about 10 minutes, or until thickened.","url":"https://recipe.bluelayer.org/recipe/52591/milk-gravy-paula-deen"},{"id":"52190","title":"Vinegar Gravy","ingredients":"butter, without salt
vinegar, cider","directions":"Melt the butter in a large frying pan.
Cook it until it is a medium dark brown.
Carefully add the vinegar.
Be real careful because the vinegar will cause the butter to boil and foam.
When it is done foaming pour into a gravy boat and serve.","url":"https://recipe.bluelayer.org/recipe/52190/vinegar-gravy"},{"id":"52027","title":"Awesome Sausage Gravy","ingredients":"pork sausage, link/patty, unprepared
cornstarch
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
cream, sour, cultured
spices, pepper, black
salt, table
salt, table
spices, pepper, red or cayenne","directions":"Brown and crumble sausage until its crispy.
I like to burn mine just a little.
Don't worry, it re-hydrates when you add the milk and creams.
While browning, mix 1 1/2 cup milk with the cornstarch.
Add in the softened sour cream and mix thoroughly.
Combine the remaining milk and heavy cream.
Once sausage is browned (don't drain off all of the fat, leave at least a few teaspoons), reduce heat to medium-low and pour in the milk/cornstarch/sour cream mixture.
Stir constantly until it just begins to thicken.
Add spices.
Once the mixture has begun to thicken, add the milk and cream and increase temperature to medium high, stirring constantly, until it begins to bubble.
Once it has started bubbling, reduce again to medium low.
It needs a lot of attention, so keep stirring until it has reached your desired consistency.
Make sure you keep tasting it too!
Add more salt and pepper as needed.
Serve over hot biscuits or grits or eggs or whatever you like your sausage gravy on!","url":"https://recipe.bluelayer.org/recipe/52027/awesome-sausage-gravy"},{"id":"51993","title":"Parmesan Chicken-fried Steak","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, garlic powder
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
spices, oregano, dried
beef, grass-fed, ground, raw
oil, olive, salad or cooking
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"In shallow dish, combine 1/3 cup flour, 1/2 teaspoon salt, garlic powder and 1/4 teaspoon pepper; mix well.
Place milk in second shallow dish.
In third shallow dish, combine bread crumbs, cheese and oregano; mix well.
Place 1 steak piece between 2 pieces of plastic wrap or waxed paper.
Working from center, pound steak pieces with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.
Repeat with remaining steak pieces.
Dip each in flour mixture to coat.
Dip in milk; dip in bread crumb mixture to coat.
Heat oil in large skillet over medium heat until hot.
Add steak; cook 10 to 15 minutes or until tender, turning once.
Remove steak from skillet; cover to keep warm.
To make gravy, melt butter in same skillet.
With wire whisk, stir in 1 tablespoon flour; cook until light brown.
Add all remaining gravy ingredients; cook and stir over medium heat until bubbly and thickened.
Serve gravy over steak.","url":"https://recipe.bluelayer.org/recipe/51993/parmesan-chicken-fried-steak"},{"id":"51897","title":"Simple Everything Gravy","ingredients":"bacon, meatless
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat Bacon Drippings in a medium skillet on medium low heat.
**If you don't have bacon grease/drippings you can substitute with an oil.
**
Stir your flour into the melted bacon drippings until well blended and a slight brown tint.
Add your salt and pepper
Slowly and constantly stir in your milk.
Once all milk is stirred in stir for about 3 more minutes until thickened.
This makes a thick gravy.
To make it thinner add more milk or less flour.
This tastes great on Biscuit's, Country Fried Steak or Pork Chops, Mashed Potatoes, Green Bean Casserole, and many other items.
Feel free to add other seasonings to it, or use sausage drippings.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/51897/simple-everything-gravy"},{"id":"51569","title":"Giant Biscuits with Shrimp Gravy","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 450 degrees.
In a food processor combine the flour, baking powder, salt, sugar and process until well combined.
Add the butter and process for 15 seconds or until it is broken down into oatmeal sized pieces.
Add the milk and process just until the dough is combined.
Transfer the dough to a board and pat it to 1 inch thick.
Stamp out 4 or 6 large rounds, more or less of equal size, and set them on a baking sheet.
Bake for 15 minutes.
Lower the heat to 375 degrees and bake for another 15 minutes or until cooked through.
Remove from oven and split open.
Set bottom half on a dinner plate, spoon shrimp sauce over the bottom biscuit half and top with top biscuit half.","url":"https://recipe.bluelayer.org/recipe/51569/giant-biscuits-with-shrimp-gravy"},{"id":"51281","title":"Perfect Mashed Potatoes","ingredients":"potatoes, raw, skin
butter, salted
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
salt, table","directions":"Peel potatoes and rinse them.
Cut into even sized pieces and place into a large pot.
Cover with water and add a dash of salt.
Bring to boil, then reduce to simmer.
Cook until fork tender, about 20 minutes.
Drain completely and place potatoes back into the hot pot.
Mash potatoes with butter, cream cheese, milk ( I personally used 1/2 cup), salt and pepper until desired consistency has been reached.
Serve warm with gravy.","url":"https://recipe.bluelayer.org/recipe/51281/perfect-mashed-potatoes"},{"id":"51107","title":"Patti's Sweet and Sour Brisket","ingredients":"beef, grass-fed, ground, raw
tomatoes, red, ripe, raw, year round average
sauerkraut, canned, solids and liquids
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, brown
water, bottled, generic
cornstarch","directions":"In 10 inch skillet combine undrained tomatoes, undrained sauerkraut, applesauce, and brown sugar.
Bring to a boil, reduce heat.
Add brisket, spooning mixture over the meat.
Cover and simmer for 2 1/2 to 3 hours or until meat is tender, spooning sauce occassionally.
Transfer meat to serving platter, keep warm.
Skim off fat from pan juices.
Combine cold water and cornstarch, stir into tomato mixture.
Cook and stir until thickened and bubbly, cook 2 more minutes.
Serve as gravy.","url":"https://recipe.bluelayer.org/recipe/51107/pattis-sweet-and-sour-brisket"},{"id":"50518","title":"Turkey Cheddar Rice Bake Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar
rice, white, long-grain, regular, unenriched, cooked without salt
ground turkey, raw
mushrooms, white, raw","directions":"Heat 2 Tbsp.
butter in a pan.
In a gravy shaker, put 2 Tbsp.
flour, 2 tsp.
chicken bouillon granules and 1 c. lowfat milk.
Shake well to mix and then gradually stir into melted butter (over medium high heat).
Stir constantly to a boil.
Remove from heat.
Add in 4 ounce.
shredded Cheddar cheese.
Put 2 c. cooked Minute rice into a casserole dish which has a cover.
Onto rice, put 8 ounce.
cubed turkey and 1 c. sliced mushrooms.
Spoon cheese sauce over rice mix.
Cover and bake for 30 min at 350 degrees.
Serves 4.","url":"https://recipe.bluelayer.org/recipe/50518/turkey-cheddar-rice-bake-recipe"},{"id":"50249","title":"Daniel Boone's Fried Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, paprika
water, bottled, generic
cream, whipped, cream topping, pressurized","directions":"Roll the pieces of chicken in a wooden mixing bowl of flour heavily seasoned with salt, pepper and paprika.
Grease a large cast iron skillet with the butter and fry each piece of chicken.
Brown well on both sides.
Then reduce the heat slightly and add the water.
Cover the skillet and cook for 15 minutes on each side.
Take the fried chicken from the skillet and pour off all but 2 tablespoons butter.
Add the flour to the melted butter, blend well and stir until nicely browned.
Then add the salt, pepper, paprika and boiling water.
Simmer until the gravy is smooth and thickened, stirring constantly.
Lastly, stir in the cream and blend.
Pour this gravy around the chicken on a large platter.","url":"https://recipe.bluelayer.org/recipe/50249/daniel-boones-fried-chicken"},{"id":"50118","title":"Horseradish Beef Pot Roast Recipe","ingredients":"beef, grass-fed, ground, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
tomatoes, red, ripe, raw, year round average
horseradish, prepared
onions, raw
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Brown meat in oil in Dutch oven.
Pour off drippings.
Season meat with salt and pepper.
Add in tomato juice, horseradish and onion.
Cover and cook slowly 2 1/2 to 3 1/2 hrs or possibly till meat is tender.
Remove meat to hot platter.
Combine flour with 1 c. water.
Add in to cooking liquid and cook, stirring constantly till thick.
Reduce heat and cook 3-5 min.
Serve gravy with meat.","url":"https://recipe.bluelayer.org/recipe/50118/horseradish-beef-pot-roast-recipe"},{"id":"49883","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425 degrees F.
Sift flour into a large bowl, 1 big enough to get both hands inside.
Cut the shortening into the flour with a fork until it becomes the texture of moist meal.
Add buttermilk and stir it in with a fork.
Add another dash or two if dough isn't sticky.
The trick is to get dough just as moist and sticky as possible, but not too sticky to work.
Work dough into a ball in the center of the bowl and sprinkle lightly with flour so it won't stick to your hands.
Lift ball of dough out and knead gently on a floured dough board or smooth surface.
Fold the dough over in a clockwise manner with one hand and press it out with the other hand.
Don't over knead ?
just to the point where the dough is soft and consistent.
Pinch off a golf ball size ball and press out between the palms to about a quarter to 1/2-inch thickness and lay out on a slightly greased (with shortening) bread pan.
Bake in oven for about 15 minutes.
The secret here is to learn, through trial and error, how to get the dough as full of buttermilk as possible and yet keep it manageable.
The nostalgic, real homemade taste comes from the buttermilk-soaked dough.
Biscuits can be served with butter or a ladle of gravy.
Note: A viewer, who may not be a professional cook, provided this recipe.
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.","url":"https://recipe.bluelayer.org/recipe/49883/buttermilk-biscuits"},{"id":"49651","title":"Ww Rich Rosemary Gravy","ingredients":"soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
cornstarch
water, bottled, generic
salt, table
spices, pepper, black
spices, rosemary, dried","directions":"To make the gravy, use a rubber spatula to scrape the pan juices from the roasting pan into a fat separator, leaving the browned bits in the pan.
Let stand 5 minutes; then pour off the dark brown drippings into a 2-quart glass measuring cup; reserve the clear yellow fat in the separator.
Add enough stock to the drippings to measure 5 cups.
Place the roasting pan over two burners on high heat.
Measure 1/4 cup of the reserved fat and add to the pan.
Whisk in the flour (a flat \"roux whisk\" works best to reach into corners) and let bubble for 30 seconds.
Since this is a reduced amount of flour and fat, it won't coat the entire pan so try to concentrate the ingredient to one part of pan to prevent the flour from scorching.
One cup at a time, whisk in the stock mixture and bring to a boil.
Reduce the heat to medium and simmer, whisking often, scraping up the brown bits on the bottom of the pan, until reduced to about 4 cups, about 3 minutes.
For a thicker gravy, whisk in the cornstarch, but keep in mind that as the gravy cools, it will also thicken, so it might not be necessary.
Strain through a coarse wire sieve into a bowl.
Taste; season with the salt and, if desired, pepper and rosemary.
Transfer to a warmed sauceboat.","url":"https://recipe.bluelayer.org/recipe/49651/ww-rich-rosemary-gravy"},{"id":"49456","title":"How to Make Turkey Gravy: Recipe & Troubleshooting","ingredients":"ground turkey, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, pepper, black","directions":"Pour the turkey drippings into a large measuring cup.
Let it rest for about 10 minutes, then spoon off the fat and discard.
If you have one of those liquid measures made for this purpose, then this process will be even easier.
Add enough chicken broth to the drippings to total about 4 cups of liquid in all.
Set the turkey roasting pan, lovely brown bits included, over top burners that are set on medium heat.
Add butter and melt, scraping up the browned turkey bits with a wooden spoon.
Add flour and, using a whisk, and stir until this mixture (called a roux) reaches a dark brown color, 4 to 5 minutes.
Whisking constantly, slowly add the broth mixture to the pan.
Bring the mixture to a boil, whisking constantly.
Reduce the heat slightly so that the mixture is simmering.
Cook, whisking frequently, until the gravy is thick and smooth, about 15 minutes.
Season with pepper.
Lower heat and keep warm, whisking occasionally to stop a skin from forming, until ready to serve.
Makes about 3 cups gravy.","url":"https://recipe.bluelayer.org/recipe/49456/how-to-make-turkey-gravy-recipe-troubleshooting"},{"id":"49132","title":"Cream Gravy for Chicken Fried Steak (Light)","ingredients":"milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
spices, pepper, black","directions":"Gradually whisk milk into flour until smooth; cook over medium heat, whisking constantly, 3 to 5 minutes or until mixture is thickened and bubbly.
Whisk in soup base and pepper.","url":"https://recipe.bluelayer.org/recipe/49132/cream-gravy-for-chicken-fried-steak-light"},{"id":"49114","title":"Sausage Gravy for Biscuits and Gravy","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, paprika
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, worcestershire
pork, fresh, loin, tenderloin, separable lean only, raw","directions":"In a saucepan, combine the butter, flour, salt, and paprika.
Whisk in milk and Worcestershire sauce all at once.
Cook and stir until bubbly.
Add in the cooked sausage (with drippings, if desired).
You may have to add more salt or some pepper, depending on the sausage you use.
Serve hot over biscuits.","url":"https://recipe.bluelayer.org/recipe/49114/sausage-gravy-for-biscuits-and-gravy"},{"id":"48935","title":"Cheddar-Broccoli Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
broccoli, raw
soup, swanson chicken broth 99% fat free
cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
onions, raw","directions":"Toss the chicken with the flour, salt, and pepper.
Cook over med-high heat in a skillet sprayed with cookie spray until browned all over, 5 minutes or so.
Remove chicken to a plate.
Reduce the heat to medium and add the broccoli and onions to the pan.
Cover and cook 2-3 minutes, or until the broccoli is bright green.
Dump in the gravy and cheese dip, scraping the pan bottom.
Reduce heat to med-low and stir in the chicken and any juices from the plate.
Cook for 2 minutes.","url":"https://recipe.bluelayer.org/recipe/48935/cheddar-broccoli-chicken"},{"id":"48861","title":"Braised Turkey with Gravy","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
ground turkey, raw
ground turkey, raw","directions":"Mix flour and water until smooth.
Stir into turkey cooking liquid.
Cook stirring constantly, until thickened--about 2 minutes.
Serve over braised turkey.","url":"https://recipe.bluelayer.org/recipe/48861/braised-turkey-with-gravy"},{"id":"48196","title":"Easy and Juicy Roast Chicken and Gravy","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
salt, table
spices, pepper, black
water, bottled, generic
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cornstarch","directions":"Heat oven to 350.
Rub softened butter over and under skin of chicken.
Season outside of chicken with salt and pepper.
Put on a rack in a large pan.
Cook For 90 minutes or until internal temperature of white meat is 165.
Take chicken out of pan to rest.
To pan drippings, add 1-1/2 cups water and chicken base.
Bring to a rolling boil.
Mix cornstarch with remaining 1/4 cup water, add to pan drippings.
Cook until thickened.","url":"https://recipe.bluelayer.org/recipe/48196/easy-and-juicy-roast-chicken-and-gravy"},{"id":"48174","title":"Roux","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"on a medium to low heat add your equal parts of butter and flour
stir constantly so as not to burn
when it reaches the desired darkness, remove from heat
cook less time for a lighter color for bisque
cook longer for a darker brown to make gravy
I also have a microwave version","url":"https://recipe.bluelayer.org/recipe/48174/roux"},{"id":"47677","title":"Orange Glazed Pork and Carrots","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, pepper, black
carrots, raw
marmalade, orange
spices, ginger, ground
salt, table","directions":"Heat oven to 425 degrees.
Sprinkle salt and freshly ground pepper on tenderloin.
Insert meat probe now if you have one.
Place in 17x11-inch roasting pan; roast 20 minutes, uncovered.
Meanwhile, cook carrots in boiling water or in the microwave until still slightly firm, about 10 minutes.
Mix 1 tablespoon water with orange marmalade, salt and ginger until well mixed.
Remove pork from oven and pour carrots in pan; spread marmalade mixture over pork and carrots, tossing carrots to coat well.
Roast about 15 minutes or until thermometer reads 155F
Transfer pork to cutting board and cover with foil and let rest while you scoop carrots from roasting pan.
You can now add 1/4 cup water to pan juices and boil for about a minute, scraping up brown bits.
I didn't find there was enough juices to bother trying to make gravy with so I just poured what was in the pan into the carrots.
Slice pork and arrange on platter.
Serve with carrots and your choice of potatoes.","url":"https://recipe.bluelayer.org/recipe/47677/orange-glazed-pork-and-carrots"},{"id":"47669","title":"Chili Gravy from Robb Walsh","ingredients":"lard
wheat flour, white, all-purpose, unenriched
spices, pepper, black
salt, table
spices, garlic powder
spices, cumin seed
spices, oregano, dried
spices, chili powder
soup, chicken broth or bouillon, dry","directions":"Heat the oil in a skillet over medium-high heat.
Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
Add chicken broth or water, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes.
Add water to adjust the thickness.
Makes 2 cups.","url":"https://recipe.bluelayer.org/recipe/47669/chili-gravy-from-robb-walsh"},{"id":"47023","title":"Simply Stewed Potatoes","ingredients":"potatoes, raw, skin
water, bottled, generic
butter, without salt
salt, table
spices, pepper, black
parsley, fresh","directions":"Combine all ingredients in a medium saucepan.
Cook uncovered, over medium-low heat until potatoes are done and have produced a gravy like sauce.","url":"https://recipe.bluelayer.org/recipe/47023/simply-stewed-potatoes"},{"id":"46980","title":"Garlic Chicken Gravy","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
spices, garlic powder","directions":"In a medium skillet, over medium heat, melt butter.
Stir in flour to form a paste.
Whisk in milk and broth until smooth.
Add garlic powder.
Reduce heat to low.
Let simmer for 5 minutes.","url":"https://recipe.bluelayer.org/recipe/46980/garlic-chicken-gravy"},{"id":"46867","title":"Hamburger Steak and Gravy","ingredients":"beef, grass-fed, ground, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
spices, onion powder
wheat flour, white, all-purpose, unenriched
butter, without salt
wheat flour, white, all-purpose, unenriched
water, bottled, generic
beef, grass-fed, ground, raw","directions":"Mix ground beef, salt, pepper, onion powder, and milk.
Form into patties, they will be loose.
Mix flour with as much pepper as you like.
Dredge patties in flour mixture on both sides.
Place in hot buttered pan.
Cook for 3 minutes on each side.
Remove patties.
Save any drippings that remain and add enough butter to make a 1/4 cup of drippings.
Add flour and cook for a couple minutes.
Add water and bouillon.
Add patties back to gravy and cook on med-low for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/46867/hamburger-steak-and-gravy"},{"id":"46800","title":"Quick and Easy Pan Gravy","ingredients":"soup, swanson chicken broth 99% fat free
wheat flour, white, all-purpose, unenriched
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry","directions":"After baking a chicken transfer the bird to another plate and cover tightly with foil.
Pour all the drippings and fat into a glass measuring cup, making sure to scrape all the brown bits from the bottom of the pan.
Put 4 teaspoons of chicken fat from the top into a saucepan.
Discard remaining chicken fat.
Add 4 teaspoons flour to chicken fat, stir with whisk.
Add pan drippings.
If you have more than half a cup, feel free to add them all.
The more drippings you add the more flavorful the gravy will be.
Add broth (or 1 c water with a bouillon cube).
Bring to boil and continue to whisk until desired consistency.","url":"https://recipe.bluelayer.org/recipe/46800/quick-and-easy-pan-gravy"},{"id":"46701","title":"Jaime's Whole Wheat Biscuits for Biscuits and Gravy","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Stir together all the dry ingredients and make a well for the liquid.
Stir in all the wet ingredients together until it all forms a nice soft ball.
Place huge balls of it on your stone (or greased baking sheet if you don't have one) and bake for about 20 min at 375 F until lightly browned.","url":"https://recipe.bluelayer.org/recipe/46701/jaimes-whole-wheat-biscuits-for-biscuits-and-gravy"},{"id":"46621","title":"Sun-Dried Tomato Gravy","ingredients":"tomatoes, sun-dried
water, bottled, generic
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
soup, beef broth or bouillon canned, ready-to-serve
onions, spring or scallions (includes tops and bulb), raw
salt, table
spices, basil, dried
spices, pepper, black","directions":"Combine tomatoes and boiling water in a bowl; cover and let stand 15 minutes or until softened.
Drain well, and finely chop.
Place flour in a small saucepan, and gradually add milk, stirring with a whisk until blended.
Stir in tomatoes, pan drippings, green onions, salt, basil, and pepper.
Cook over medium heat 5 minutes or until mixture is thickened, stirring constantly with a whisk.","url":"https://recipe.bluelayer.org/recipe/46621/sun-dried-tomato-gravy"},{"id":"45994","title":"My Grannys Chinese Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
sugars, granulated
salt, table
honey
soy sauce made from soy (tamari)
soup, chicken broth or bouillon, dry
vinegar, distilled
water, bottled, generic","directions":"Combine sugar, salt, honey, soy sauce, broth, vinegar, and water.
Place roast in a large Ziploc bag and pour sauce over the meat and let marinate for at least 1 hour.
(Ive done it overnight, too.)
Place roast and marinade in a roasting pan and cover.
Bake in a 350 F oven for 2 1/2 -3 hours.
Baste with sauce if you have time.
Sometimes I do, sometimes I dont.
The roast will be a darker brown than youre accustomed to, but thats ok. Take the roast out and allow to rest for a few minutes.
Cut and serve.
I save the drippings and thicken to make a gravy.
Serve with boiled red potatoes.
YUMMY!","url":"https://recipe.bluelayer.org/recipe/45994/my-grannys-chinese-pork-roast"},{"id":"45944","title":"E-Z Hot Beef Sandwiches","ingredients":"beef, grass-fed, ground, raw
soup, cream of chicken, canned, condensed
onions, raw
soup, cream of chicken, canned, condensed","directions":"Put beef roast in roasting pan.
Mix the three soups together.
Cover the meat with mixed soups.
Cover roaster and bake in 250 degree oven for 6-8 hours or until tender.
Remove from the oven and with two forks, shred the beef and leave in roaster with the gravy.
Stir to mix.
Serve on hamburger buns.
Can be put in crock pot, on low, until serving time.","url":"https://recipe.bluelayer.org/recipe/45944/e-z-hot-beef-sandwiches"},{"id":"45815","title":"Swedish Turkey Meatballs","ingredients":"ground turkey, raw
egg substitute, powder
water, bottled, generic
oats
onions, raw
salt, table
spices, pepper, black
sauce, worcestershire
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350.
In large bowl, combine eggbeaters, water, rolled oats, onion, salt, pepper, worcestershire sauce.
Add ground turkey and mix it all well.
Form into meatballs about 1 in diameter and place on a broiler pan.
Bake for 25-30 minutes until meatballs are no longer pink in center.
While meatballs are cooking, pour soup into a pot and dilute with 1 can of water.
Add milk and stir.
When the meatballs are done, add them to the gravy sauce and let cook together for about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/45815/swedish-turkey-meatballs"},{"id":"45718","title":"Spatchcocked Deviled Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
mustard, prepared, yellow
parsley, fresh
spices, garlic powder
salt, table
spices, pepper, black
oil, olive, salad or cooking
orange juice, raw
mustard, prepared, yellow
vinegar, red wine
spices, thyme, dried
salt, table
spices, pepper, black","directions":"Using poultry shears or sharp knife, split the chicken along the backbone, leaving the breastbone intact, a preparation technique known as spatchcocking.
Flatten the chicken by pressing down on it firmly.
In a shallow, glass baking dish, mix together all ingredients for the marinade.
Add chicken, rubbing marinade over entire surface.
Cover the dish with plastic wrap and refrigerate for 20 minutes or up to 1 hour.
While chicken is marinating, prepare coals for the grill.
Grill chicken over medium-hot coals for 30 to 35 minutes, until a thermometer inserted in the thickest part of the thigh registers 170 degrees F.
Discard remaining marinade.
While chicken is grilling, whisk together all ingredients for vinaigrette in a small, glass or nonstick saucepan.
Transfer the grilled chicken to a cutting board and let cool for 5 minutes.
Over low heat, warm vinaigrette, whisking well.
Carve the chicken and pour vinaigrette into a gravy pitcher.
Serve chicken warm and pass vinaigrette separately.","url":"https://recipe.bluelayer.org/recipe/45718/spatchcocked-deviled-chicken"},{"id":"45642","title":"Corn Dodger","ingredients":"cornmeal, degermed, unenriched, yellow
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Preheat oven to 400F.
Combine corn meal, salt and fat; add boiling water and beat thoroughly.
Spread batter in pie plates 1/2 to 3/4 inch thick.
Bake for 30 minutes or until crisp and brown.
Serve hot with butter, gravy or as a side to stews.","url":"https://recipe.bluelayer.org/recipe/45642/corn-dodger"},{"id":"45549","title":"Easy Caramel Sauce","ingredients":"butter, salted
sugars, brown
cream, whipped, cream topping, pressurized
vanilla extract","directions":"In a small sauce pan over medium heat, melt butter.
Add brown sugar, cream and vanilla to sauce pan and whisk until combined.
With a wooden spoon, stir constanty over medium heat until bubbly and thickened (8-10 minutes).
The mixture will bubble and foam.
The caramel sauce is ready when it coats the back of your spoon and resembles the thickness of gravy as it drizzles.
If you have a candy thermometer available, the temperature I look for is 250-275F.
Remove from heat and allow to cool for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/45549/easy-caramel-sauce"},{"id":"45502","title":"Country Gravy","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
beef, grass-fed, ground, raw","directions":"Heat the oil in a large skillet over medium heat.
Whisk in the flour, salt and pepper until smooth.
Cook and stir over medium heat until browned, about 10 minutes.
Gradually stir in milk so that no lumps form, and continue cooking and stirring until desired thickness.","url":"https://recipe.bluelayer.org/recipe/45502/country-gravy"},{"id":"44810","title":"All-Purpose Cream Sauce Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
cornstarch
onions, raw
spices, pepper, black","directions":"In a storage container with tight-fitting lid, combine all ingredients; mix well.
Seal tightly and store in a cool,dry place.
Stir or shake before each use.
Uses: Substitute for condensed cream soup: Combine 1 1/4 cups of water and 1/2 cup of the above sauce mix in a small saucepan; blend well.
Cook over medium heat 6 to 8 minutes or until mixture boils, stirring constantly.
Reduce heat; simmer 1 minute, stirring constantly.
This equals 1 (10 3/4 oz) can of condensed cream soup.
Substitute for a medium white sauce: Combine 1 cup water and 1/4 cup of sauce mix in small saucepan; blend well.
Cook over medium heat 5 to 6 minutes or until mixture boils, stirring constantly.
Reduce heat; simmer 1 minute, stirring constantly.
How about sausage gravy?
Use the medium white sauce and add crumbled,cooked and drained sausage.","url":"https://recipe.bluelayer.org/recipe/44810/all-purpose-cream-sauce-mix"},{"id":"44674","title":"Cranberry Gravy","ingredients":"water, bottled, generic
cornstarch
cranberry sauce, canned, sweetened
ground turkey, raw
spices, curry powder
spices, thyme, dried
spices, anise seed
spices, cardamom
orange juice, raw","directions":"Whisk water and cornstarch together in a bowl until smooth.
Combine cranberry sauce, turkey drippings, curry powder, thyme, anise seed, cardamom, and orange zest in a small saucepan; cook, stirring occasionally, over medium heat for about 5 minutes.
Stir cornstarch mixture to remove any lumps and pour into cranberry mixture.
Reduce heat to medium-low and cook, stirring occasionally, until gravy is thickened, 5 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/44674/cranberry-gravy"},{"id":"44656","title":"Breaded Pork Cutlet With Country Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
spices, garlic powder
spices, pepper, black
salt, table
bread crumbs, dry, grated, plain
oil, olive, salad or cooking
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place cutlets between sheets of plastic wrap and pound thin.
Place in pan; cover with buttermilk and marinate 1 hour.
Combine flour, garlic salt, pepper, and salt in a bowl.
Dredge cutlets in flour; dip in buttermilk.
Place in a bowl of Japanese Bread crumbs and coat well.
Heat oil in skillet to 300 degrees Fahrenheit.
Place each cutlet in pan and fry 4 minutes each side, or until a light brown.
Take cutlets out of skillet and pat dry with paper towels.
Place in pan; cover with foil; and finish in a 350 degree Fahrenheit oven for 10 to 15 minutes.
For the Country Gravy:.
Melt margarine in a pot and add flour to make a roux.
Cook roux over a medium flame, stirring constantly with a wire whip, until a very light brown.
Set aside for 5 minutes.
Scald milk and slowly add roux until sauce thickens.
Season with salt and black pepper.
To kick it up a notch, fry a piece of bacon, crumble it and add to gravy.","url":"https://recipe.bluelayer.org/recipe/44656/breaded-pork-cutlet-with-country-gravy"},{"id":"44313","title":"Aluminum Football (Roast Turkey)","ingredients":"ground turkey, raw
salt, table
spices, pepper, black
oil, olive, salad or cooking","directions":"Prepare the bird for cooking.
I generally inject the meat with a store bought herb-butter marinade, then salt and pepper inside and out.
I recommend not stuffing the bird.
Using heavy duty aluminum foil, the wide kind, lay out a sheet (approximately 3') on a flat surface.
Cover the sheet with a thin layer of olive oil.
Place the bird in the middle of the sheet and fold the foil up over the bird pressing/molding the foil to the shape of the bird.
Make sure the top edges of the foil are tucked inside the bottom edges.
Lay out another sheet and cover with oil just like before.
Rotate the bird 90 degrees and place the bird in the center of the new sheet.
Fold over and mold into shape.
Continue this process, rotating and molding as you go.
After the first two sheets, you don't have to use anymore oil.
Do this for at least seven layers.
You should end up with a turkey shaped \"aluminum football\".
Roast at 475 degrees (yes 475) for 4 hours.
If you've done this properly, you won't be able to even smell the turkey cooking.
When time is up, bring turkey out and start cutting and peeling back the foil.
Have a turkey baster handy and start transferring the drippings to another container.
You'll get a lot of drippings.
Once you've gotten the bird uncovered (at least the top half), check for doneness with a meat thermometer.
I've never had to put the bird back in--it's always been done, but if necessary return to the oven and cook till done.
Once you've freed the bird from the foil, set aside for 15 minutes then slice it all up and put the juicy meat on a platter and serve.
Use the drippings for dressing or gravy.","url":"https://recipe.bluelayer.org/recipe/44313/aluminum-football-roast-turkey"},{"id":"44299","title":"Portobello Mushroom Gravy","ingredients":"mushrooms, portabella, raw
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
beef, grass-fed, ground, raw
leavening agents, yeast, baker's, active dry
chives, raw
soy sauce made from soy (tamari)","directions":"Combine dried mushrooms and boiling water in small saucepan.
Cook mushrooms over low heat 15 minutes.
Remove from heat, and set aside.
Heat oil in saucepan over medium heat 2 minutes.
Add flour, stirring to form roux.
Remove mushrooms from soaking liquid, chop coarsely and add to roux.
Cook mixture 2 minutes, stirring constantly.
Add hot stock, and, stirring frequently, cook 3 minutes.
Reduce heat to low, add yeast and stir or whisk until blended.
Add chives and tamari, and cook 5 minutes, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/44299/portobello-mushroom-gravy"},{"id":"43817","title":"Easy \"light\" Gravy","ingredients":"soup, beef broth or bouillon canned, ready-to-serve
cornstarch
water, bottled, generic","directions":"In a medium saucepan add the three cups of chicken or beef broth and bring to a boil.
In a small bowl, mix the 3 tablespoons of cornstarch and the 1/4 cup of cold water togeher.
Add to the broth, stirring constantly.
Let come to a boil again and keep stirring until mixture thickens.
Add salt and pepper if needed.
Reduce heat and simmer for 5-10 minutes.","url":"https://recipe.bluelayer.org/recipe/43817/easy-light-gravy"},{"id":"43526","title":"Sausage Gravy","ingredients":"pork sausage, link/patty, unprepared
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Brown sausage in large skillet.
Drain all but a small amount of grease.
Add butter to pan, turn heat on low until it's melted.
Add flour, salt and pepper, stirring until it's smooth.
Add milk.
Cook on medium, stirring constantly until boil.
Boil 1 minute.
Let cool and refrigerate overnight.
Heat up and pile on top of the biscuits !","url":"https://recipe.bluelayer.org/recipe/43526/sausage-gravy"},{"id":"43193","title":"Pork Tenderloin","ingredients":"spices, garlic powder
spices, onion powder
salt, table
spices, pepper, black
spices, thyme, dried
spices, oregano, dried
spices, parsley, dried
oil, olive, salad or cooking
pork, fresh, loin, tenderloin, separable lean only, raw
water, bottled, generic","directions":"Mix all seasoning ingredients and 3 tablespoons olive oil and brush over entire tenderloin.
Wrap with plastic wrap and refrigerate for 4 hours or more.
Heat the remaining 1 tablespoon olive oil in a skillet and sear all sides of the tenderloin.
Preheat oven to 350 degrees.
Add tenderloin to a 9x13 in pan and add enough water so there is 1/2 inch of liquid.
Cover with foil and bake for 45-50 minutes.
When tenderloin is done, remove to a serving plate and dump water from the pan into the skillet you seared the pork in.
Boil water and scrape up drippings.
Pour the cornstarch into a little cold water, mix, and add to drippings.
Cook until thickened for gravy.","url":"https://recipe.bluelayer.org/recipe/43193/pork-tenderloin"},{"id":"43178","title":"Milk Gravy for Desserts","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract","directions":"Combine sugar, flour and salt in a 1 quart (950 ml) saucepan.
Gradually add milk and stir until smooth.
Add butter.
Bring sauce to a boil over medium heat, stirring constantly.
Boil for 1 minute.
Remove from heat and add vanilla.","url":"https://recipe.bluelayer.org/recipe/43178/milk-gravy-for-desserts"},{"id":"42694","title":"GRPA's Best Homemade Turkey Gravy","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
ground turkey, raw","directions":"This recipe is made together with Roast Turkey, and the turkey fat and drippings that render out while the turkey is roasting in the oven.
Strain the turkey liquid and the vegetables through a fine mesh sieve, pressing on the vegetables to get out as much juice out of them as possible.
Discard the vegetables.
They did their job.
Set the turkey drippings aside for about 5 minutes.
The fat will rise to the top.
If you have a gravy separator, this would be the time to use it.
Carefully spoon the fat into a small saucepan.
You should have approximately 1/4 cup of the turkey fat.
If your turkey is on the leaner side, or youre cooking a wild turkey, add additional butter or oil, to have 1/4 cup.
You should also have about 2 cups of turkey liquid, if not, add more broth, to equal 2 cups.
You can also add a splash of white wine.
I normally add wine to most of my gravies and sauces, but in this case, the gravy is SO flavorful, I dont think it needs it.
Heat up the fat until its simmering.
Add the flour and whisk to combine.
Cook for about a minute, to cook off the raw flour taste.
Slowly pour in the turkey liquid (or chicken broth), whisking the whole time.
Bring it to a simmer and keep slowly adding more turkey liquid or chicken broth, whisking the whole time.
Simmer the gravy until it thickens, about 5 minutes.
Set aside.
Serve with mashed potatoes and turkey.
You can easily reheat the gravy, if you make it ahead of time.
It will thicken significantly with time, so if youre serving it the next day, you may wish to add more chicken broth to thin it out.
My Note:.","url":"https://recipe.bluelayer.org/recipe/42694/grpas-best-homemade-turkey-gravy"},{"id":"42295","title":"Chicken With Herbs Recipe","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, thyme, dried
spices, marjoram, dried
spices, rosemary, dried
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Mix flour, salt, and pepper with the herbs.
Skin chicken and coat with flour mix.
Saute/fry till golden brown in butter.
Add in 1 c. warm water to pan and cover.
Reduce heat and simmer 30 min, or possibly till tender.
Remove chicken and measure juice.
Per c. of juice, stir in 2 Tbsp.
of flour mix, blended with 1/4 c. water and bring to a boil while stirring.
Mix some of the gravy with the rice.
Pass the rest of gravy.","url":"https://recipe.bluelayer.org/recipe/42295/chicken-with-herbs-recipe"},{"id":"42292","title":"Easy Homemade Gravy","ingredients":"wheat flour, white, all-purpose, unenriched
ground turkey, raw
water, bottled, generic
soup, chicken broth or bouillon, dry","directions":"In a skillet, stir flour into the turkey drippings.
Cook and stir until brown.
Stir in water and Wylers chicken flavored bouillon granules.
Cook and stir until thickened.","url":"https://recipe.bluelayer.org/recipe/42292/easy-homemade-gravy"},{"id":"42290","title":"Brown Gravy","ingredients":"bacon, meatless
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
water, bottled, generic","directions":"In a heavy skillet over medium-high heat, melt butter or grease.
Stir in flour, salt, and pepper, blending well.
Continue to stir until mixture is dark brown.
Add water and reduce heat to a simmer for 5 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/42290/brown-gravy"},{"id":"41933","title":"KFC Mashed Potatoes","ingredients":"potatoes, raw, skin
margarine, regular, 80% fat, composite, stick, without salt
butter, without salt
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table","directions":"Heat water add butter and margarine till melted.
Add the salt and cook for 2 minutes.
Add the flakes and mix till it looks like regular potatoes.
Add milk to proper consistency.
Serve with gravy.","url":"https://recipe.bluelayer.org/recipe/41933/kfc-mashed-potatoes"},{"id":"41910","title":"Zaarite Doctored-Up Fake Mashed Potatoes","ingredients":"water, bottled, generic
butter, without salt
salt, table
soup, chicken broth or bouillon, dry
spices, garlic powder
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black
salad dressing, mayonnaise, regular","directions":"Ignore package direction on potato flakes box.
In a small mixing bowl, using a fork, mix the buttermilk powder into the warmed milk.
Set aside.
Bring to a boil the following ingredients: water, butter, salt, bouillon powder, and garlic powder (if using).
Once the liquid boils, remove from heat and add the dry potato flakes and stir.
Slowly add the milk and stir until desired consistency is achieved (I use all the milk).
Stir in the pepper and the mayonnaise.
Serve with gravy.","url":"https://recipe.bluelayer.org/recipe/41910/zaarite-doctored-up-fake-mashed-potatoes"},{"id":"41378","title":"Mom's Country Gravy","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat the oil in a large skillet over medium heat.
Whisk in the flour, salt and pepper until smooth.
Cook and stir over medium heat until browned, about 10 minutes.
Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened.
If the gravy becomes too thick, you may thin it with a little more milk.","url":"https://recipe.bluelayer.org/recipe/41378/moms-country-gravy"},{"id":"41086","title":"Creamed Chipped Beef","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, raw
mustard, prepared, yellow
mustard, prepared, yellow
beef, grass-fed, ground, raw
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Over medium heat, combine milk, onion, mustards, and beef in sauce pan.
Mix together flour and butter until very smooth.
(The smoother this is, the less chance the gravy will taste like flour.
).
Add flour/butter to milk.
Heat to just before boiling.
Simmer to reach desired texture.
Serve over toast.","url":"https://recipe.bluelayer.org/recipe/41086/creamed-chipped-beef"},{"id":"40595","title":"How to cook a turkey","ingredients":"ground turkey, raw","directions":"Allow the bird to reach room temperature before cooking.
Pre-heat the oven to 180C (140C if fan assisted), gas 4.
If using an Aga cook in the `hot' oven for the same time as a conventional oven, but please check regularly with a meat thermometer.
Place the turkey breast side down in a large roasting tin and season with salt and pepper.
Cooking upside down will keep the breast meat moist as the fat on the back of the bird trickles through to the breast.
Put the giblets around the turkey and add a couple of cups of water to the tin.
Never cover the turkey with foil as this results in a steamed skin rather than a crispy oven roasted one.
Don't stuff the turkey as this prolongs the cooking time but cook the stuffing separately.
Cook for the following times depending on the size of your turkey.
We allow 500g per person.
Please remember oven temperatures may vary; 4kg/8.8lbs - 2 hours 5kg/11lbs - 2 1/4 hours 6kg/13.2lbs - 2 1/2 hours 9kg/19.8lbs - 3 1/2 hours
Holding the drumsticks turn the turkey over for the last 30 minutes of cooking to brown the breast.
It will be hot so use oven gloves.
Season the breast of the bird then insert your meat thermometer (it comes free with Kelly Bronze) halfway through the thickest part of the breast.
Return to the oven but check every 10 minutes until correct temperature is reached and remove from the oven.
Allow to stand for 30-60 minutes before carving.
It won't go cold and the juices will settle in the meat, making it easier to carve and deliciously moist.
Prepare the gravy, the stock and juices produced from the Kelly Bronze turkey makes the best gravy you will ever taste.
Simply, remove the giblets, skim off excess fat from the top of the stock, scrape in all the delicious sticky bits off the bottom of the roasting tin.
Re-heat the stock in a pan and serve with the carved meat.","url":"https://recipe.bluelayer.org/recipe/40595/how-to-cook-a-turkey"},{"id":"40406","title":"Brown Gravy Mix (Gluten Free)","ingredients":"cornstarch
beef, grass-fed, ground, raw
spices, onion powder
spices, garlic powder
spices, pepper, black","directions":"Put all ingredients into a jar with a lid and shake to thoroughly combine.
When your recipe calls for a packet of brown gravy mix, use 1 tablespoon.","url":"https://recipe.bluelayer.org/recipe/40406/brown-gravy-mix-gluten-free"},{"id":"40327","title":"Breading Mix","ingredients":"delallo, italian seasoned breadcrumbs,
cornstarch
wheat flour, white, all-purpose, unenriched
spices, paprika
salt, table
spices, garlic powder
spices, pepper, red or cayenne
spices, ginger, ground
soup, chicken broth or bouillon, dry
beef, grass-fed, ground, raw
spices, pepper, black","directions":"Mix it all together!
I usually save an old bread crumbs canister and just fill it with all the ingredients, then shake thoroughly to mix.
For perfect, moist pork chops with gravy, pound them thin, press mixture into both sides of (dry) chop, then fry in a preheated pan with oil until golden brown.
Remove chops and add a couple cups of water to the pan.
Deglaze pan and stir until it boils.
Add chops and simmer for five minutes.
If mixture doesn't thicken enough, or you want to make it more flavorful, add more of the mix directly to the water and stir constantly with whisk.
This breading can be used on pork, chicken, or beef.
It results in a moist and delicious meal every time.","url":"https://recipe.bluelayer.org/recipe/40327/breading-mix"},{"id":"40298","title":"Tiger Waffles","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
water, bottled, generic
oil, olive, salad or cooking
margarine, regular, 80% fat, composite, stick, without salt","directions":"Change the angle on the George Foreman meat cooking grill so it is level not tilted any more (I used the small George Foreman grill-- the one that cooks approximately 4 hamburgers).
Use the spare legs or the drain tray upside down or similar method.
Preheat the grill 5 minutes--use a timer.
Combine all ingredients except the margarine or pam like spray.
Grease both sides of the grill lightly with margarine (do not use butter in the grill--it will burn black and smoke).
Pour the entire batter gently into the grill; smooth carefully.
Close the grill.
Wait a minute more or less until steaming slows down or stops.
Open the grill and test with a toothpick to see if done.
If not done, close grill 10 to 30 seconds more.
Open the grill and remove the tiger waffle.
It will have golden brown and dark brown tiger stripes and be like a Belgian waffle but also a new taste and texture very moist.
Good with syrup or hot fruit sauces or as part of a meal instead of potatoes or rice, pasta you know with a gravy or cream sauce.","url":"https://recipe.bluelayer.org/recipe/40298/tiger-waffles"},{"id":"40296","title":"Buttermilk Fried Chicken","ingredients":"milk, buttermilk, fluid, cultured, lowfat
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
spices, pepper, black
salt, table
oil, canola
soup, chicken broth or bouillon, dry
spices, pepper, black","directions":"Pour 1/2 cup of the buttermilk into a shallow dish just large enough to hold the chicken.
Use your hand to flatten the chicken to an even thickness of about 1/2 inch.
Dip the chicken in the buttermilk, turning to coat completely.
In another shallow dish, combine the cornmeal, 1/4 cup of the flour, the pepper and salt.
Dredge the chicken in the cornmeal patting the the mixture to coat the chicken all over.
In a large frypan, heat the oil.
Fry the chicken over medium high heat, turning once, until it is cooked through and the coating is dark golden brown, about 8 minutes total.
Transfer the chicken to a plate.
Stir the remaining 2 tablespoons of flour into the pan drippings and cook, stirring constantly until the flour paste takes on a golden colour, about 2 minutes.
Whisk in the broth and remaining 1/2 cup of buttermilk.
Cook, stirring up the browned bits on the bottom of the pan, until the gravy is bubbly.
Reduce the heat to medium low and continue to cook, stirring, for 2 minutes.
Season with hot pepper sauce, salt and pepper.
Serve the chicken with the gravy ladled over it.","url":"https://recipe.bluelayer.org/recipe/40296/buttermilk-fried-chicken"},{"id":"39948","title":"Cream Gravy","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black","directions":"Put the milk in a small saucepan and bring to a simmer over medium heat.
Melt the butter in a small saucepan over medium heat.
Whisk in the flour and cook for 1 minute without browning.
Slowly whisk in the warm milk.
Raise the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes.
Season with the salt and pepper.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/39948/cream-gravy"},{"id":"39638","title":"Gumbo Base (Aka Roux)","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Melt Butter in a heavy bottomed skillet over medium to medium high heat.
Slowly sprinkle in the flour a little at a time, stirring constantly.
Continue to stir constantly.
Do not walk away!
If you burn it even the tiniest bit, it is unusable.
You will notice the flour beginning to brown.
The darker the flour, the darker the gravy.
For gumbo, when the roux reaches a deep dark chocolate brown color it is done.
At that point you would add your seasonings, such as onion, garlic, bell pepper and celery.
You can make this ahead of time and keep tightly covered in the frige or freezer.","url":"https://recipe.bluelayer.org/recipe/39638/gumbo-base-aka-roux"},{"id":"39028","title":"Pork Tenderloin with Savory Apple Gravy Crockpot","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
soup, chicken broth or bouillon, dry
apple juice, canned or bottled, unsweetened, without added ascorbic acid
mustard, prepared, yellow
spices, thyme, dried
salt, table
spices, pepper, black
cornstarch
water, bottled, generic","directions":"Spray the bottom of the crockpot with cooking spray and add your pork.
In a bowl, add chicken broth, apple juice or applesauce and mustard; whisk together until combined.
Pour over pork tenderloin.
Add the spices and place lid on crockpot.
Set the crockpot to low for 8 hours or on high for 4-5 hours.
Once pork is cooked, carefully place pork onto plate and cover with aluminum foil.
In a small bowl, add cornstarch and water; mix until smooth.
Take the juice left in the crockpot and place in a small sauce pan.
Over medium heat, whisk in cornstarch and water mixture until it has thickened, about 2-4 minutes.
Cut pork into slices and pour gravy over pork.
You can even use the sauce for gravy over potatoes.","url":"https://recipe.bluelayer.org/recipe/39028/pork-tenderloin-with-savory-apple-gravy-crockpot"},{"id":"38936","title":"Annie Mae Jones' Old Fashioned Chicken Gravy Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
salt, table","directions":"Pour the frying fat from the pan, replace it with the butter, heat, then stir in the flour.
When bubbly, stir in the stock and cream, and cook till sauce thickens.
Season with salt and pepper.
Serve the sauce separately to spoon over the chicken pcs at the table.","url":"https://recipe.bluelayer.org/recipe/38936/annie-mae-jones-old-fashioned-chicken-gravy-recipe"},{"id":"38813","title":"Southern Homestyle Sausage Gravy","ingredients":"pork sausage, link/patty, unprepared
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Fry sausage until golden brown.
Add bacon grease, then flour to the grease and cooked sausage.
Stir until blended.
Cook until raw flavor of the flour cooks out (about 2 or 3 minutes, not too brown though).
Now add your milk.
Stir constantly until desired thickness.
Serve over your favorite biscuits.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/38813/southern-homestyle-sausage-gravy"},{"id":"38638","title":"Cran-Pomegranate Jello Salad","ingredients":"pineapple, raw, all varieties
raspberries, raw
apples, raw, with skin
pomegranate juice, bottled
cranberry sauce, canned, sweetened
cream, whipped, cream topping, pressurized","directions":"Drain crushed pineapple and reserve the juice.
You should get about 1 cup of juice.
Add enough water to the juice to make 2-1/2 cups liquid total.
Bring the juice/water to a boil in a small saucepan over medium heat.
Remove from heat, and whisk in the jello, stirring until the jello is completely dissolved.
Let cool at room temperature until it is the consistency of gravy, about 30 minutes.
In a large bowl, combine the crushed pineapple, chopped apple, pomegranate arils, and cranberry sauce.
Pour in the cooled jello and stir well.
Pour into a 9 x 13 glass pan and refrigerate until the jello is set, about 4 hours.
Just before serving, top with Cool Whip or freshly whipped cream.","url":"https://recipe.bluelayer.org/recipe/38638/cran-pomegranate-jello-salad"},{"id":"38570","title":"Easy Smoke-Flavored Pinto Beans","ingredients":"beans, snap, green, raw
ground turkey, raw","directions":"You will find a package of smoked turkey neck bones in the freezer section for about $2-3.
Soak pinto beans overnight.
Drain and rinse again.
Pour drained beans into a 4-5 quart pot
Add smoked turkey neck bones (or 2 smoked ham hocks)
Cover with water that is 1-1/2 to 2 inches over the beans and neck bones bones or hocks.
Bring to boil and then reduce heat to low and cover.
Cook for about 5 hours until the beans are tender and the water is a kind of gravy.
Check every hour or so to make sure that the water level is at least 1 inch higher than the beans.
Remove from heat and remove neck bones or hocks.
Serve with bread or rolls to dip into the gravy water.
NOTE: This does very well cooking all day in a crock pot set on low in the morning.
And the beans only taste better the next day and the next and the next.","url":"https://recipe.bluelayer.org/recipe/38570/easy-smoke-flavored-pinto-beans"},{"id":"38526","title":"Pork Braised In Milk Recipe","ingredients":"butter, without salt
oil, olive, salad or cooking
pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat butter and oil in pot large sufficient to hold meat.
Brown meat on all sides.
Add in salt, pepper and lowfat milk (slowly).
When lowfat milk boils, cover pot and cook on medium heat for 1 1/2 to 2 hrs till meat is tender.
Be sure to baste and turn meat from time to time.
Remove meat to cutting board and allow to cold before slicing.
(Use pan drippings to make a gravy if desired.)","url":"https://recipe.bluelayer.org/recipe/38526/pork-braised-in-milk-recipe"},{"id":"38385","title":"Oma's Potato Dumplings","ingredients":"potatoes, raw, skin
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Peel and dice the potatoes.
Boil until fork tender.
Drain.
Mash well without adding any ingredients to the potatoes.
Using the 4 cups of mashed potatoes, add the salt and the flour.
Mix with your hands until 4 inch balls can be formed and stick together.
Put into a large kettle of boiling water and boil for 30 minutes.
Stir occasionally so the dumplings do not stick together or stick to the pot bottom.
Serve with gravy.","url":"https://recipe.bluelayer.org/recipe/38385/omas-potato-dumplings"},{"id":"38317","title":"3 Ingredients Gravy","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry","directions":"Set heat between med to med high, add oil.
Let oil heat up then add flour.
You can always test by throwing some flour in the pan.
Its ready when it bubbles.
Brown flour.
This is a preference as the gravy will be as dark or light as your browned flour.
You don't want the flour to sit in the oil or it will burn, you need to keep attention to the flour.
When the flour color is to your liking, add 2 cups of broth.
Whisk out lumps.","url":"https://recipe.bluelayer.org/recipe/38317/3-ingredients-gravy"},{"id":"38250","title":"Biscuits and Chocolate Gravy","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"For the biscuits: Heat the oven to 500 degrees F. Spray an 8-inch round cake pan with nonstick spray and set aside.
In a bowl, combine 2 cups of the flour, the baking powder and salt.
Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it resembles coarse meal.
Pour in the buttermilk and gently mix until just combined; use enough buttermilk so that the dough is very wet and looks like cottage cheese.
Place the remaining 1 cup flour in a shallow bowl.
Spray a medium ice-cream scoop or tablespoon with nonstick spray.
Scoop up some biscuit dough and drop it into the flour.
Sprinkle flour over the top and roll the dough gently in the flour.
Shake off excess flour and shape the dough into a round.
Place it in the prepared cake pan.
Continue process until all the dough is used, making 8 to 10 biscuits and pressing them snugly next to each other in the pan.
(This will keep them soft and tender.)
Bake until golden brown, 12 to 15 minutes.
Transfer the pan to a rack to cool just slightly.
Serve warm.
For the chocolate gravy: Meanwhile, in a medium heavy saucepan, whisk together the sugar, flour and cocoa until no clumps of flour or cocoa remain.
Whisk in the milk until well combined.
Place over medium heat and cook, whisking constantly, until the mixture begins to boil and then thickens like gravy, 5 to 10 minutes.
Remove the saucepan from the heat and stir in the butter until it melts.
Spoon warm gravy over the warm biscuits and serve the remaining gravy on the side.","url":"https://recipe.bluelayer.org/recipe/38250/biscuits-and-chocolate-gravy"},{"id":"37676","title":"Vegan Fat Free Biscuits","ingredients":"oats
leavening agents, baking soda
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Preheat oven to 400 F and coat a cookie sheet with a thin layer of oil.
whisk dry ingredients together, then stir in applesauce.
Drop onto cookie sheet in biscuit size drops (should make 6 - they will be sticky).
Bake 8 -10 mins until lightly brown.
Smother in your favorite vegan gravy or top with jam.
They are especially good topped with a spinach \"cream\" sauce.
The oat flour makes them much more tender than wheat as there is no gluten.","url":"https://recipe.bluelayer.org/recipe/37676/vegan-fat-free-biscuits"},{"id":"37151","title":"Easy Gravy","ingredients":"soup, vegetable broth, ready to serve
soy sauce made from soy (tamari)
cornstarch
spices, basil, dried
leavening agents, yeast, baker's, active dry","directions":"Heat the broth and soy sauce in a small saucepan.
In a small container, combine the cornstarch with just enough water to dissolve.
When the broth and soy sauce mixture is at a steady simmer, slowly add the cornstarch, whisking constantly until the liquid is thickened.
Remove from the heat and whisk in the basil and yeast.
Use at once over seitan, tofu, or mashed potatoes.
(per 1/4 cup)
Calories: 28
Total Fat: 0g
Protein: 2g
Carbohydrates: 5g
Fiber: 1g
Sodium: 285mg","url":"https://recipe.bluelayer.org/recipe/37151/easy-gravy"},{"id":"37109","title":"Zelova Vomacka (Sauerkraut Gravy)","ingredients":"lard
wheat flour, white, all-purpose, unenriched
sauerkraut, canned, solids and liquids
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauerkraut, canned, solids and liquids","directions":"Melt lard and add flour, stirring well.
Add 2 cups sauerkraut juice, stirring constantly and bring to a hard boil.
Add milk slowly, stirring constantly.
I warm the milk slightly so it doesn't curdle when added.
Add sauerkraut and stir.
Serve over potato dumplings or fresh rye bread slices.","url":"https://recipe.bluelayer.org/recipe/37109/zelova-vomacka-sauerkraut-gravy"},{"id":"37063","title":"Steamed Barley","ingredients":"barley, hulled
water, bottled, generic","directions":"Place barley and water in medium sauce pan, stirring once to even out barley.
Heat uncovered on high until just boiling (about 5 minutes).
Stir once more, cover and reduce to simmer for 20 to 30 minutes (do not over cook as barley will stick to anything!
).
Most importantly, toss barley to release steam and get air to every grain.
This will keep it from sticking.
Now you can use it instead of rice in almost any dish, and add a bit of fibre to your diet.
NOTE: Barley can absorb even more liquid than this, so you can add it to soup, or make a gravy with it.","url":"https://recipe.bluelayer.org/recipe/37063/steamed-barley"},{"id":"36816","title":"Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
sugars, brown","directions":"Mix the brown sugar and salt together.
Get a sharp knife out and score the roast with diamond cuts, on the fat cap on the roast.
Try not to get down to the meat.
Rub the salt/sugar mixture well into the score marks, and all over the entire roast.
Wrap well in cling wrap, and refrigerate for at least 12 hours, up to 24.
Place on rack sprayed with Pam in a shallow roasting pan, add a quart of water to the pan.
Bake for approximately 5 hours at 325 degrees until the temp register 190.
Let stand while you make your favorite gravy.","url":"https://recipe.bluelayer.org/recipe/36816/pork-roast"},{"id":"36541","title":"Sausage Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Brown sausage while sprinkling half of the flour so the sausage absorbs it.
Gradually add all of the flour.
Once sausage is browned add the milk while stirring over medium heat.
Stirring constantly.
Continue to stir while gravy thickens.
12-15 minutes
Serve over your favorite southern styled biscuits!
!","url":"https://recipe.bluelayer.org/recipe/36541/sausage-gravy"},{"id":"36535","title":"Cream Soups Recipe Gluten Free","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
rice flour, white, unenriched
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black","directions":"I have always used sweet rice flour in this recipe, but if you dont have any on hand, cornstarch will work.
Either one should be whisked into the cold milk in a saucepan.
Add the remaining ingredients and heat to a boil while whisking frequently.
Reduce heat and simmer about a minute until thickened.
Use this soup in recipes in place of one can of creamed soup.
Variations:.
Add 1/2 Celsius chopped chicken, cooked or canned mushrooms, or cooked celery.
You could also make it less creamy and more gravy like by using chicken or mushroom broth in place of the milk and omitting the bouillon.","url":"https://recipe.bluelayer.org/recipe/36535/cream-soups-recipe-gluten-free"},{"id":"36296","title":"Smothered Steak","ingredients":"onions, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, paprika
beef, grass-fed, ground, raw
mushrooms, white, raw
soup, beef broth or bouillon canned, ready-to-serve
sauce, worcestershire
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Place one cup sliced onions in bottom of slow cooker.
Combine flour, salt, pepper and paprika.
Cut steaks in serving size pieces and coat in flour mixture.
Place half the steak pieces on top of the onions.
Add another cup onions and the mushrooms.
Top with remaining meat and sliced onions.
Mix beef broth and Worcestershire sauce.
Pour over meat.
Cover and cook on low for 8-10 hours.
Remove steaks from slow cooker.
Whisk 2 tablespoons flour into 3 tablespoons water.
Stir into slow cooker, cook until thick and bubbly.
Remove from slow cooker and allow to cool.
Place steaks and sauce in freezer bag.
Label and freeze.
To serve: thaw.
Heat and stir until gravy is smooth and hot and steaks are heated through.","url":"https://recipe.bluelayer.org/recipe/36296/smothered-steak"},{"id":"36215","title":"Crockpot Lemon Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
lemonade, frozen concentrate, white, prepared with water
sugars, brown
catsup
water, bottled, generic
cornstarch
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table","directions":"Combine flour with salt; coat chicken thouroughly.
Brown chicken pieces in oil and drain.
Stir together lemonade, sugar, ketchup and vinegar.
Place chicken in crockpot and pour lemonade mixture over it.
Cook on high 3 to 4 hours.
Drain liquid into saucepan; add cornstarch and boil until reduced.
Pour gravy back over chicken; serve over rice.","url":"https://recipe.bluelayer.org/recipe/36215/crockpot-lemon-chicken"},{"id":"36206","title":"Mushroom Swiss Steak","ingredients":"onions, raw
carrots, raw
mushrooms, white, raw
beef, grass-fed, ground, raw
spices, pepper, black
soup, cream of chicken, canned, condensed
tomato sauce, canned, no salt added","directions":"In a 4 quart slow cooker, layer onion, carrots, mushrooms and bean.
Sprinkle pepper over beef.
In medium bowl, mix soup and tomato sauce; pour over beef.
Cover, cook on LOW heat setting 8 to 10 hours.
Place beef on serving platter.
With slotted spoon, remove vegetables from cooker and spoon over beef.
Stir gravy in cooker with wire shisk to blend.
Serve gravy with beef.","url":"https://recipe.bluelayer.org/recipe/36206/mushroom-swiss-steak"},{"id":"36190","title":"Lactose-Free Mashed Potatoes (Maybe Vegan)","ingredients":"potatoes, raw, skin
salt, table
butter, without salt
cheese, parmesan, hard
cream, sour, cultured
soymilk, original and vanilla, unfortified
salt, table
spices, garlic powder
spices, paprika","directions":"Peal the potatoes and cut into small chunks.
Place potatoes in a saucepan; add water to cover and 1/2 teaspoon salt.
Bring to a boil; cover, reduce heat to medium and simmer for 25 minutes or until potatoes are tender.
Drain the potatoes.
In a stand mixer on in a mixing bowl w/ an electric mixer mix together the butter, cream cheese, sour cream, and soy milk.
Once well blended add the salt, garlic powder and paprika or favorite mash potato seasonings.
Add in the potatoes and mix until all ingredients are blended.
Great served with gravy.","url":"https://recipe.bluelayer.org/recipe/36190/lactose-free-mashed-potatoes-maybe-vegan"},{"id":"35758","title":"Easy Roast With Onion / Mushroom Gravy - Crock Pot","ingredients":"beef, grass-fed, ground, raw
onions, raw
soup, cream of chicken, canned, condensed","directions":"First, place the roast in your crock pot.
Then, sprinkle the onion soup mix on top of the roast.
Finally, spread the undiluted soup on top.
Cook on low.","url":"https://recipe.bluelayer.org/recipe/35758/easy-roast-with-onion-mushroom-gravy-crock-pot"},{"id":"35560","title":"Sausage Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
spices, nutmeg, ground
salt, table","directions":"Start your gravy by heating a large skillet on medium-high heat.
Cook the sausage first, breaking it up into pieces until brown.
Once cooked, using a slotted spoon, scoop out the sausage onto a paper towel lined plate, leaving as much grease as possible in the pan.
Add the flour to the pan and whisk to create a roux.
(Note: if your sausage does not leave enough grease, add in a small amount of olive oil.)
Once your roux thickens, turn the heat down to medium-low and add the cream and milk.
Whisk to combine, and then cook until thickened, stirring occasionally.
Once thick, add in spices and the reserved sausage crumbles.
Taste, and add in more spices as desired.
Serve warm over biscuits.","url":"https://recipe.bluelayer.org/recipe/35560/sausage-gravy"},{"id":"35427","title":"Hot Bacon Dressing","ingredients":"bacon, meatless
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic
vinegar, balsamic","directions":"Fry bacon until crispy.
Remove bacon to paper towel covered dish to drain and cool.
Reserve 1 1/2 teaspoons of the bacon fat.
Combine flour, sugar, salt.
Mix well with 1/2 cup water, let stand in mixing container.
Heat vinegar and remainder of water to hot (do not boil).
Add the hot liquid to dry ingredients, stirring well.
Add the mixture to the bacon fat still in skillet, and cook to desired consistency.
(If gravy like texture is desired, you can bring to a brief boil.
Overcooking with cause it to congeal into a thick ball).
If desired, you can crumble the bacon you fried and add to salad.
Pour over your salad of choice and devour immediately.","url":"https://recipe.bluelayer.org/recipe/35427/hot-bacon-dressing"},{"id":"35270","title":"Alex's Vegan Mushroom Gravy","ingredients":"mushrooms, white, raw
onions, raw
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
shortening, vegetable, household, composite
soy sauce made from soy (tamari)
spices, pepper, black","directions":"Saute onions in 2 tbsps oil in a medium skillet on medium heat until they begin to soften, 2-3 minutes.
Add mushrooms and continue to saute until mushrooms are softened, 2-4 minutes.
Set aside and keep warm.
In a medium sauce pan (should hold at least 6 cups), heat 1/2 cup of oil over medium heat.
Add flour and bubble for 1-2 minutes stirring constantly.
Whisk in stock, bouillon, or soymilk along with soy sauce and pepper.
Cook until thickened and bubbly, whisking out lumps.
Stir in the mushrooms and onions and heat through.
Serve.","url":"https://recipe.bluelayer.org/recipe/35270/alexs-vegan-mushroom-gravy"},{"id":"35176","title":"Old-Fashioned Biscuits (From My Great Recipe Cards)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix flour, baking powder, baking soda, salt and sugar in a bowl.
Cut in butter using pastry cutter or use 2 knives.
With fork stir in buttermilk to make a soft dough (I have used an equal amount of buttermilk powder with added water and it works wonderfully in this recipe.
Turn out onto lightly floured workspace and knead no more than 10 times to form a ball (if you over do it the biscuits can be tough).
Roll into a 6\" x 6\" square.
Place on ungreased baking sheet.
Cut into 12 portions but do not separate.
Bake at 400 F for 15 minutes or until golden brown.
Serve with butter, honey, jam, or gravy.","url":"https://recipe.bluelayer.org/recipe/35176/old-fashioned-biscuits-from-my-great-recipe-cards"},{"id":"35104","title":"Chocolate Gravy II","ingredients":"butter, without salt
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt butter in a skillet over medium heat.
Add cocoa and flour; stir until a thick paste is formed.
Stir in sugar and milk.
Cook, stirring constantly, until thick.","url":"https://recipe.bluelayer.org/recipe/35104/chocolate-gravy-ii"},{"id":"34844","title":"Buttermilk Fried Chicken With Gravy Recipe","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic","directions":"Place chicken in a large flat dish.
Pour buttermilk over; cover and chill for 1 hour.
Combine flour, salt and pepper in a double-strength paper bag.
Drain chicken pcs; toss, one at a time, in flour mix.
Shake off excess; place on waxed paper for 15 min to dry.
Heat 1/8-1/4\" of oil in a large skillet; fry chicken till browned on all sides.
Cover and simmer, turning occasionally, for 40-45 min, or possibly till juices run clear and chicken is tender.
Uncover and cook 5 min longer.
Remove chicken and keep hot.
Drain all but 1/4 c. drippings in skillet; stir in flour till bubbly.
Add in lowfat milk and 1 1/2 c. water; cook and stir till thickened and bubbly.
Cook 1 minute more.
Add in remaining water if needed.
Season with salt and pepper.
Serve with chicken.","url":"https://recipe.bluelayer.org/recipe/34844/buttermilk-fried-chicken-with-gravy-recipe"},{"id":"34823","title":"African Sadza Dumpling","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Bring 1.5 L (2 1/4 pt) of the water to the boil in a heavy-based saucepan with a long handle for easy handling.
Mix half the mealie-meal with the remaining cold water to form a smooth paste.
Add this paste to the boiling water, stirring vigorously to avoid lumps, until it boils again.
Cover and continue to boil for 5 minutes.
Gradually add the remaining mealie-meal, one-quarter at a time, stirring thoroughly and firmly until the whole mixture thickens.
You need a firm wrist - as the mixture thickens, the porridge gets firmer and more difficult to stir.
Reduce the heat, cover the pan and cook for another 3 minutes.
Wet a small bowl with cold water and use the wet bowl to form the mixture into individual portions.
Alternatively, you can serve the Sadza as one large family meal.
Serve hot with vegetables and stew or roast meat or fish with the gravy of your choice.","url":"https://recipe.bluelayer.org/recipe/34823/african-sadza-dumpling"},{"id":"34516","title":"Great Gravy for Dogs","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
soup, beef broth or bouillon canned, ready-to-serve
catsup
honey
spices, garlic powder
beef, grass-fed, ground, raw","directions":"place oil and flour into a medium pan.heat over very low heat -- stirring until mixture is smooth -- (it will be very thick).
add broth -- mix well -- add remaining ingredients stirring till smooth.
heat until boiling -- simmer slowly.stirring for 1 minute --
cool to room temperature before serving.","url":"https://recipe.bluelayer.org/recipe/34516/great-gravy-for-dogs"},{"id":"33964","title":"Wholegrain Mustard with Beer","ingredients":"mustard, prepared, yellow
mustard, prepared, yellow
alcoholic beverage, beer, regular, all
salt, table
spices, nutmeg, ground
vinegar, cider
honey","directions":"Put the seeds into a china bowl and pour over the beer you have chosen.
Cover the bowl with cling film and leave to soak overnight.
Wash your jars and put into a warm oven to dry and sterilize.
Add all remaining ingredients to the seeds in the bowl and stir to combine.
Process in small batches in a goblet food processor to the desired consistency, bearing in mind the grains should be left fairly large.
Combine all batches together and stir before transferring to the warm jars.
Great care should be taken to avoid air pockets in the jar before sealing with acid proof lids.
Mature for two weeks before using.
Mustard has natural anti-bacterial properties which, combined with the honey and vinegar, means that no cooking is required for the mustard to keep for up to 12 months without refrigeration.
Tip: Try this stirred into mashed potatoes, stirred into gravy to serve with roast chicken or beef, added to salad dressings for a well rounded flavor, or mixed with marmalade as a stunning glaze for baked gammon joint.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/33964/wholegrain-mustard-with-beer"},{"id":"33910","title":"McDonalds Sausage Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black","directions":"Cook sausage in skillet; drain.
Sprinkle flour over sausage and stir well.
Stir in milk.
Cook over medium heat until thickened.
Add Pepper.
Serve.","url":"https://recipe.bluelayer.org/recipe/33910/mcdonalds-sausage-gravy"},{"id":"33782","title":"Nutritional Yeast Gravy","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
miso
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Combine the miso and yeast in a large measuring cup and add water until there is 4 cups; stir.
Melt butter in a saucepan over medium heat and slowly whisk in flour.
Then whisk in liquid about a 1/4 cup at a time.
Heat until thick.","url":"https://recipe.bluelayer.org/recipe/33782/nutritional-yeast-gravy"},{"id":"33712","title":"Onion Gravy","ingredients":"water, bottled, generic
onions, raw
wheat flour, white, all-purpose, unenriched","directions":"In medium saucepan, bring 2 cups water to boil.
Stir in Lipton onion recipe soup mix; simmer covered 10 minutes.
Stir in flour blended with remaining water.
Bring to a boil, then simmer, stirring constantly, until gravy is thickened, about 5 minutes.","url":"https://recipe.bluelayer.org/recipe/33712/onion-gravy"},{"id":"33573","title":"Swiss Steak and Gravy","ingredients":"wheat flour, white, all-purpose, unenriched
spices, garlic powder
salt, table
spices, pepper, black
beef, grass-fed, ground, raw
oil, canola
onions, raw
soup, beef broth or bouillon canned, ready-to-serve
sugars, granulated
sauce, worcestershire
soup, beef broth or bouillon canned, ready-to-serve
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black","directions":"Combine 3 tablespoons flour, garlic salt, onion salt and pepper.
Mix well.
Coat steak with flour mixture.
Pound with a meat mallet.
Turn meat over and continue to pound in as much flour as the meat will hold.
Brown steak on all sides in 3 tablespoons hot oil.
Layer steak and sliced onions in slow cooker.
Mix 1 1/2 cups beef broth, sugar and Worcestershire.
Pour all over.
Cover and cook on high for 4 hours.
Remove steak to cool.
Whisk 1/4 cup flour into 1 cup beef broth.
Add salt and pepper.
Pour into slow cooker and mix well.
Heat to boiling and stir until thick and bubbly.
Remove gravy and allow to cool.
Pout steak and gravy into freezer bag.
Label and freeze.
To serve: thaw.
Heat until hot and bubbly.
Serve with mashed potatoes.","url":"https://recipe.bluelayer.org/recipe/33573/swiss-steak-and-gravy"},{"id":"33337","title":"Ina Gartens Homemade Gravy","ingredients":"butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
cream, fluid, heavy whipping","directions":"In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned.
Dont rush this step; it makes all the difference when the onions are well-cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper.
Cook for 2 to 3 minutes.
Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened.
Add the wine and cream, if desired.
Season, to taste, and serve.","url":"https://recipe.bluelayer.org/recipe/33337/ina-gartens-homemade-gravy"},{"id":"32794","title":"Rump Roast Teriyaki Recipe","ingredients":"soy sauce made from soy (tamari)
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
oil, olive, salad or cooking
spices, garlic powder
onions, raw
spices, ginger, ground
sugars, brown","directions":"Marinate rump roast for 1 to 3 days.
Roast on a rack, uncovered at 350 degrees for 30 min.
Reduce heat to 275 degrees and roast 40 min per lb., basting occasionally.
Combine 1 package brown gravy mix with 4 tsp.
melted butter.
Add in marinade and simmer while slicing roast.
Pour gravy over roast and serve.","url":"https://recipe.bluelayer.org/recipe/32794/rump-roast-teriyaki-recipe"},{"id":"32641","title":"Basic Soda Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"Two main factors have long affected the historic course of Irish bread making.
The first is related to the climate, in which this land is greatly influenced by the gulf Stream to the extent which it is neither warm in the summer nor cool in the winter.
Hence, the forty shades of green and the fact which traditional hard wheats utilized in bread baking don't grow well.
At least in the last millennium, Ireland has been relatively plentiful in fuel for baking.
Various medieval overlords of Ireland were never able to exercise tight control over the forest land so firewood could be freely poached.
As a result, anyone with a hearthstone could afford to bake on a small scale.
In Ireland plain soda bread is as likely to be served as a accompaniment to a main meal in order to soak up the gravy as it's likely to appear with the breakfast in a fry.
Soda bread comes in white or possibly brown varieties and is served as a cake or possibly a farl, based on regional differences.
We'll being including all the various Soda Bread variations during our All-Irish Cooking month at Recipe-a-Day!
Sift the dry ingredients together several times in a large mixing bowl to make sure the bicarbonate of soda is proportionately distributed.
Create a well in the center of the dry ingredients and a pour about three-quarters of the buttermilk into the center and start stirring.
Continue to mix till you achieve a dough which is raggy and very soft.
Add in more buttermilk sparingly is you need it, as local conditions of humidity and temperature greatly impact the mix.
Blend quickly, but not too energetically till the whole mass of dough has become a floury, raggy consistency.
Turn the contents of the bowl out onto a lightly floured surface and start to knead the bread.
Your primary concern is speed in kneading.
The chemical reaction of the bicarbonate of soda with the acidic buttermilk starts as soon as they meet.
You need to get the Soda Bread into the oven while the reactions running high, so do not over knead.
Spend about 30-seconds kneading the dough and shape the bread into a slightly domed circle about 6 to 8-inches in diameter.
Place the dough on a baking sheet which has been lightly dusted with flour and use a sharp knife to cut across the circle making sure the cut goes about halfway down through the sides of the circle of dough so which it will flower properly.
Bake for about 10-min in a 350-F to 400-F Degree pre-heated oven, then decrease the heat and continue to bake another 30 to 35-min till you can tap the loaf and a hallowish sound is produced.
For a crunchy crust place the cooked cake on the rack to cold.
For a softer crust, wrap the cake in a clean dishcloth and store as soon as it\"s out of the oven.
Either way, the soda bread is wonderful sliced or possibly split and served warm with sweet butter and the jelly or possibly jam of your choice.","url":"https://recipe.bluelayer.org/recipe/32641/basic-soda-bread-recipe"},{"id":"32412","title":"Treasure Island Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
mustard, prepared, yellow
spices, cinnamon, ground
spices, ginger, ground
orange juice, raw","directions":"Remove skin from chicken breasts and legs.
Place chicken in baking dish bone side up.
Amount of chicken you can cook depends on the size of your baking dish.
2 QT dish can make just over 3 lbs, which should be enough to serve 6.
Bake chicken at 350 degrees for 30 minutes.
After chicken has cooked for about 20 minutes, melt butter in saucepan.
Once melted, stir in remaining ingredients.
Cook over medium heat and stir sauce until thickened.
Remove chicken from oven and dish.
Drain fat and wipe down dish.
Place chicken back in dish bone side down.
Cover with sauce and bake at 350 degrees for another 30 minutes.
Remove chicken from oven and dish.
Drain sauce from dish into gravy boat.
As stated, love to serve with rice and peas, but that all open to interpretation.
Cover chicken and rice with sauce at will before serving.
Then get down to enjoying the tasty goodness.","url":"https://recipe.bluelayer.org/recipe/32412/treasure-island-chicken"},{"id":"32227","title":"Homemade Gravy","ingredients":"onions, raw
spices, garlic powder
alcoholic beverage, beer, regular, all
water, bottled, generic
beef, grass-fed, ground, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black","directions":"Saute the onions, garlic, and beer in a pan over medium heat.
Cook until the onions are tender and the beer has reduced.
Add the water, beef bouillon, flour, salt and pepper; bring to a boil.
Whisk until the gravy has reached the consistency of your liking.","url":"https://recipe.bluelayer.org/recipe/32227/homemade-gravy"},{"id":"30755","title":"Czech String Bean and Dill Cream Gravy","ingredients":"beans, snap, green, raw
cream, sour, cultured
wheat flour, white, all-purpose, unenriched
dill weed, fresh
potatoes, raw, skin","directions":"Drain liquid from green beans into a measuring cup, reserving 1 cup liquid.
Pour rest into a pan; bring to a boil.
Into reserved one cup of liquid, making sure it is cool, measure 2 tablespoons flour per cup of liquid.
Add 2 more tablespoons for 1 cup sour cream.
You may use sweet cream mixed with 1-1/2 tablespoons vinegar.
Shake or mix flour mixture well until there are no lumps; add to rest of boiling liquid, stirring constantly, until thickened.
Add chopped dill.
Remove from heat and stir in the sour cream to which the flour has been added.
Do not boil after adding sour cream.
Add green beans and cooked new potatoes.","url":"https://recipe.bluelayer.org/recipe/30755/czech-string-bean-and-dill-cream-gravy"},{"id":"30724","title":"Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
yogurt, greek, plain, nonfat
salt, table
sugars, granulated
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven 400 degrees F. Mix all dry ingredients and sift them together in a large bowl.
Cut in cold butter with your hands, a pastry cutter, two knives or you can use your food processor.
Should resemble pea sized bread crumbs.
Add milk and Greek yogurt.
Mix until just combined.
Depending on how big you want your biscuits, Drop biscuits into greased muffin tin.
Bake 15-17 minutes or until lightly browned.
Spread with jelly, drizzle with honey, slather with butter or dip them in a rustic pan gravy.
Mmmm Yum!","url":"https://recipe.bluelayer.org/recipe/30724/drop-biscuits"},{"id":"30679","title":"Infallible Roast Meat","ingredients":"beef, grass-fed, ground, raw
tomatoes, red, ripe, raw, year round average
onions, raw","directions":"Place unseasoned meat on a large sheet of thick aluminium foil.
(double if necessary).
Spread entire surface of meat with tomato paste, and then sprinkle over the soup mix.
Wrap it up securely in the foil so no juices can escape during the cooking time.
Place in uncovered roasting dish in a preheated 180 degrees celcius oven.
Cook for 3 hours and do not touch the entire time!.
When ready you can strain the gravy and pass it along separately.","url":"https://recipe.bluelayer.org/recipe/30679/infallible-roast-meat"},{"id":"30570","title":"Vegan Vegetable Pot Pie","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, basil, dried
spices, oregano, dried
oil, olive, salad or cooking
water, bottled, generic
soup, vegetable broth, ready to serve
wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
corn, sweet, white, raw
spices, basil, dried
spices, oregano, dried
spices, garlic powder
salt, table
spices, pepper, black","directions":"In a large bowl, combine all of the dried ingredients for the crust.
Stir with a fork while slowly drizzling in the olive oil.
Then, 1/4- 1/2 c at a time, pour in the water and knead by hand until you get a firm, moist dough.
Form into a ball, set it in a bowl and chill it in the refrigerator.
While the dough is chilling, preheat the oven to 400 degrees and bring the broth to a boil in a saucepan.
Turn the heat to medium-low and slowly sift in the flour while whisking the broth.
When the last of the flour is in, the broth should be much thicker.
Turn off the heat and set aside.
Take the dough out of the refrigerator and lightly dust the work surface with flour.
Split the dough in half (slightly bigger chunk for the bottom crust).
Roll out the dough until it's 2-3 inches wider than the pie plate.
Lightly coat the plate in oil and dust with flour.
Lay the crust in the plate and make sure it is evenly covering the plate.
Put the frozen vegetables into the pie in an even layer.
Cover with the gravy and sprinkle with the seasonings.
Roll out the rest of the dough and cover the pie.
Trim off the excess crust and seal shut by pressing with a fork all the way around the edge.
Make a few puncture holes in the top of the crust to vent any steam.
Place the pie in the oven for 40 minutes, or until the edges are brown and the top is dry.
Let cool for at least ten to fifteen minutes before cutting.
This will allow the gravy to thicken up a bit.
Cut into the pie and check.
If the gravy is still pretty thin and soupy, let it cool for a while longer.","url":"https://recipe.bluelayer.org/recipe/30570/vegan-vegetable-pot-pie"},{"id":"30564","title":"Crockpot Round Steak with Rich Gravy","ingredients":"beef, grass-fed, ground, raw
soup, cream of chicken, canned, condensed
onions, raw
water, bottled, generic","directions":"Cut steak into 5 to 6 serving size pieces.
Place in crockpot.
Add dry onion soup mix, water, and condensed mushroom soup.
Cover and cook on low for 6 to 8 hours.
Excellent when served with mashed potatoes.
Makes 5 to 6 servings.","url":"https://recipe.bluelayer.org/recipe/30564/crockpot-round-steak-with-rich-gravy"},{"id":"30226","title":"Chicken-Fried Steak with Country Gravy Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, pepper, red or cayenne
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
spices, pepper, black
spices, garlic powder
spices, onion powder
spices, paprika
salt, table
spices, pepper, red or cayenne
beef, grass-fed, ground, raw
oil, olive, salad or cooking","directions":"Melt the butter in a large frying pan over medium heat until foaming.
Sprinkle in the flour, measured salt, measured pepper, and cayenne.
Cook, whisking frequently, until the mixtures dark golden brown and the flour and spices taste toasted, about 6 minutes.
While whisking constantly, slowly pour in the milk.
Bring to a simmer and let cook, whisking occasionally, until the mixture has thickened slightly, about 1 minute (the gravy will continue to thicken as it sits).
Taste and season with additional salt and pepper as needed.
Keep warm over very low heat while you make the steak.
Place the milk in a shallow dish; set aside.
In a second shallow dish, whisk together the flour, measured pepper, garlic powder, onion powder, paprika, measured salt, and cayenne; set aside.
Place 1 piece of the beef on a cutting board and season both sides generously with salt and pepper.
Using the studded side of a meat mallet, pound the steak, flipping to equally pound both sides, until its about 1/8 inch thick.
Transfer to a large plate or baking sheet.
Repeat with the remaining pieces of beef.
Dip 1 piece of the beef in the reserved flour mixture, turn to coat, and shake off any excess.
Dip in the milk, turn to coat, and dip in the flour mixture a second time, shaking off any excess.
Return to the plate or baking sheet and repeat with the remaining pieces.
Heat the oil in a large frying pan over medium-high heat until shimmering but not smoking or 350 degrees F on a deep-fry thermometer.
Meanwhile, fit a wire rack over a baking sheet; set aside.
When the oil is ready, fry 2 to 3 pieces of meat (dont crowd the pan) until golden brown and cooked through, about 2 minutes per side.
Transfer to the wire rack, season with salt, and cover loosely with a piece of aluminum foil to keep warm.
Repeat with the remaining pieces.
Serve immediately, smothered in the gravy.","url":"https://recipe.bluelayer.org/recipe/30226/chicken-fried-steak-with-country-gravy-recipe"},{"id":"30190","title":"Calvados (Apple Brandy) Gravy","ingredients":"sugars, granulated
apples, raw, with skin
apples, raw, with skin
soup, chicken broth or bouillon, dry
lemon juice, raw
salt, table
spices, nutmeg, ground
water, bottled, generic
cornstarch","directions":"Place the sugar in a medium-size heavy saucepan.
Place over medium heat, and cook until sugar is golden (do not stir).
Carefully add cider, stirring constantly (mixture will bubble vigorously).
Stir in brandy; cook 1 minute.
Add broth, lemon juice, nutmeg and salt.
Combine water and cornstarch, stirring with a wire whisk; add to the gravy.
Bring to a boil and cook 1 minute, stirring constantly.","url":"https://recipe.bluelayer.org/recipe/30190/calvados-apple-brandy-gravy"},{"id":"30165","title":"Bovril Beef Gravy","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
beef, grass-fed, ground, raw
water, bottled, generic","directions":"In a small saucepan on medium heat, melt the butter, then whisk in the flour slowly.
Heat this roux over medium-to-low heat for up to 10 minutes, until it starts to darken.
Dont let the heat get higher than medium, or the roux could burn.
In a separate pan, add the Bovril to the boiling water, then slowly add this mixture to the roux in the saucepan, stirring constantly.
Bring to a gentle boil (you shouldnt have to turn up the heat) and allow to boil for 1 minute.
It should thicken up nicely.
Serve with beef, potatoes, noodles, etc.","url":"https://recipe.bluelayer.org/recipe/30165/bovril-beef-gravy"},{"id":"29797","title":"Chocolate Gravy","ingredients":"cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table","directions":"Mix dry ingredients.
Slowly add milk until mixture is smooth.
Cook very slowly over low heat, stirring frequently.
When it gets thick enough, remove from stove.
Add vanilla and butter.
Stir until incorporated.","url":"https://recipe.bluelayer.org/recipe/29797/chocolate-gravy"},{"id":"29725","title":"Libby's Tomato Gravy","ingredients":"tomatoes, red, ripe, raw, year round average
sugars, granulated
wheat flour, white, all-purpose, unenriched
cream, sour, cultured
salt, table
spices, pepper, black","directions":"Put tomatoes in a 2 quart saucepan; add sugar and heat to almost boiling.
Stir flour into sour cream until smooth.
Add to tomatoes and bring to a boil just long enough to thicken, stirring constantly.
Add salt and pepper.","url":"https://recipe.bluelayer.org/recipe/29725/libbys-tomato-gravy"},{"id":"29666","title":"Sausage Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, garlic powder
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cook sausage over medium heat until no longer pink; drain.
(I usually dont worry about draining because the sausage I use is so lean.)
Stir in flour and seasonings until blended.
Gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve with biscuits, on toast, or however you like.","url":"https://recipe.bluelayer.org/recipe/29666/sausage-gravy"},{"id":"29548","title":"Mom's Gravy","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
spices, pepper, black","directions":"In a container with a lid, shake all ingredients until well mixed.
Add to broth, from a roast or chicken, slowly add, until desired consistency, taste for flavor and add salt or pepper as needed.","url":"https://recipe.bluelayer.org/recipe/29548/moms-gravy"},{"id":"29535","title":"Meat Balls And Gravy Recipe","ingredients":"beef, grass-fed, ground, raw
spices, garlic powder
onions, raw
spices, pepper, black
salt, table","directions":"Mix above ingredients in a bowl.
Form into 1 inch meatballs.
Brown in a skillet.
Remove from skillet; drain on paper towels.
Place in casserole dish; set aside.
1/2 bay leaf 3 beef bouillon cubes 1 can mushroom soup 2 tbsp.
cornstarch 2/3 c. water
Place bay leaf and bouillon cubes in warm water while preparing meat balls.
Put mushroom soup in saucepan; slowly stir in warm water with bouillon cubes.
Heat till boiling.
If not thick sufficient for gravy, mix cornstarch with water, then gradually add in to warm mix.
Stir constantly till thick and bubbly.","url":"https://recipe.bluelayer.org/recipe/29535/meat-balls-and-gravy-recipe"},{"id":"29489","title":"Chocolate Gravy I","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
water, bottled, generic
butter, without salt","directions":"In a medium saucepan, combine sugar, flour and cocoa powder.
Add water and stir.
Bring to a boil over medium heat, stirring occasionally until thick.
Remove from heat and add butter.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/29489/chocolate-gravy-i"},{"id":"29399","title":"Country Milk Gravy","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In med sauce pan heat milk, salt and pepper to a low boil on med to med high heat.
(you need to stir frequently so milk does not scorch.
).
Whisk 1/2 cup flour and the 1/2 cup milk to a slurry and slowly stir into hot milk.
(at this point you will want to stir constantly as the flour will have a tendency to collect on the bottom of the pan and burn.
).
Reduce to simmer stirring constantly for 10 minutes or so until gravy reaches desired thickness.
(Simmering will cook the flour and remove the pasty flavor.
Gravy will thicken a little more as it cools.
).
This is good by itself but you can also add your favorite meat for additional flavor.
Serve over your favorite biscuit recipe.","url":"https://recipe.bluelayer.org/recipe/29399/country-milk-gravy"},{"id":"28726","title":"Lemon Butter Sauce","ingredients":"lemon juice, raw
butter, without salt","directions":"In a small skillet, pour the lemon juice and bring to a boil over medium heat.
Whisking constantly, add the cold butter 1 tablespoon at a time.
Make sure the butter is very cold when added and fully melted before adding the next tablespoon or else the sauce will simply separate into plain melted butter.
When all the butter is incorporated, turn off the heat and pour into a glass measuring cup or gravy boat.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/28726/lemon-butter-sauce"},{"id":"28642","title":"Buttermilk Biscuits and Pepper Gravy","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
lemon juice, raw
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"Pre-heat oven to 425F.
In a medium sized bowl, add flour and shortening.
Cut in shortening until it looks like coarse breadcrumbs.
Add buttermilk and stir until soft dough forms.
Pour onto a board floured with 1/3 cup flour.
Roll into a ball and lightly knead for about 5 minutes.
Gently pat out dough until about 1/3 inch thick.
Using a 1 1/2 to 2 inch round biscuit cutter, cut out biscuits.
Re-knead remaining scraps to make more biscuits.
Place on ungreased cookie sheet, about an inch apart.
Bake at 425F for 15 to 20 minutes or until desired color is reached.
For gravy:.
In a medium sized skillet, melt shortening until hot but not smoking.
Add 1/3 cup flour and stir until it looks like a paste.
Add 1/2 cup milk; stir until smooth.
Add rest of milk, stirring with wire whisk constantly until all lumps are gone.
Add salt and pepper to taste.
Turn off heat and let sit for 5 minutes to thicken.","url":"https://recipe.bluelayer.org/recipe/28642/buttermilk-biscuits-and-pepper-gravy"},{"id":"28536","title":"Sausage Gravy","ingredients":"pork sausage, link/patty, unprepared
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
spices, garlic powder
spices, onion powder","directions":"First I start by putting the biscuits in the oven.
By the time they are ready to come out you will just be finishing with the gravy.
I use Pillsbury Biscuits.
In a large pot brown the mild breakfast sausage.
Once the sausage starts to brown add the garlic powder and onion powder.
Once the sausage is fully cooked (do not drain the grease) add the flour and stir around.
Cook this for 1-2 minutes.
Slowly at the milk and stir to combine.
Cook over medium/high heat and bring to a simmer stirring occasionally.
Add salt and pepper to taste.
Once it starts to simmer reduce heat to low.
Continue to cook a couple more minutes until it has thickened.
Enjoy and thank you for viewing.
Please post pictures and comments of your finished meal!","url":"https://recipe.bluelayer.org/recipe/28536/sausage-gravy"},{"id":"28465","title":"Breakfast Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
salt, table","directions":"Cook sausage about 5 to 7 minutes on medium high heat.
Do not drain the fat from the skillet.
Add milk, salt and Wonder sauce mix.
Lower heat to a simmer, stirring continuously.
Do not let the milk boil.
Once it is the consistency of a cream sauce it is done.","url":"https://recipe.bluelayer.org/recipe/28465/breakfast-gravy"},{"id":"28406","title":"Low-Fat Gravy","ingredients":"onions, raw
mushrooms, white, raw
parsley, fresh
soup, swanson chicken broth 99% fat free
cornstarch
spices, pepper, black","directions":"In a saucepan over medium heat, saute onion, mushroom and parsley in 1/4 cup of broth until tender.
Combine cornstarch, pepper and 1/2 cup broth, stir until smooth.
Add to saucepan along with remaining broth.
Bring to a boil, stirring occasionally.
Boil for 2 minutes.","url":"https://recipe.bluelayer.org/recipe/28406/low-fat-gravy"},{"id":"28178","title":"Fresh Tomato Gravy","ingredients":"butter, without salt
mushrooms, white, raw
onions, raw
tomatoes, red, ripe, raw, year round average
salt, table
spices, pepper, black","directions":"Melt butter in a medium nonstick saucepan over medium heat.
Add mushrooms and onion, and cook 4 minutes or until tender, stirring frequently.
Add chopped red tomato.
Bring to a boil, and cook for 10 minutes or until liquid almost evaporates.
Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.","url":"https://recipe.bluelayer.org/recipe/28178/fresh-tomato-gravy"},{"id":"27961","title":"Easiest Gravy Recipe","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
potatoes, raw, skin","directions":"In large skillet, heat oil.
Whisk in flour and powdered vegetable broth.
(If using bouillon cubes, add in potato water first, then add in cubes.)
Add in potato water or possibly plain water, slowly, stirring with a whisk over medium heat, till gravy thickens to desired consistency.
Yields: 3 c..","url":"https://recipe.bluelayer.org/recipe/27961/easiest-gravy-recipe"},{"id":"27854","title":"Basic Milk Gravy","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
spices, pepper, black
water, bottled, generic
cornstarch","directions":"Place milk, butter, salt and pepper in a small sauce pan , bring to a simmer over medium heat.
As milk starts to simmer whisk cornstarch and water into a slurry.
Add this to milk, it should thicken almost immediately.
Serve over biscuits, fries, or potato pancakes.","url":"https://recipe.bluelayer.org/recipe/27854/basic-milk-gravy"},{"id":"27758","title":"Basic Grilled Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
oil, corn, peanut, and olive","directions":"Wrap tofu in clean cotton kitchen towel, place heavy weight on top (such as cutting board weighted with heavy juice can) and set aside for at least 30 minutes to allow excess water to drain from tofu.
Preheat grill to medium-hot and place lightly oiled vegetable grill rack in place.
Slice each block of tofu into 1/2 inch slices.
Combine soy sauce with the oil and brush on tofu.
Grill tofu until browned and a slight crust forms (about 5 minutes per side) and serve hot with a mushroom gravy or a dipping sauce.","url":"https://recipe.bluelayer.org/recipe/27758/basic-grilled-tofu"},{"id":"27748","title":"Homemade Milk Gravy (Using Soup or Sauce Mix)","ingredients":"butter, without salt
soup, vegetable broth, ready to serve","directions":"Remove cooked meat or poultry from roasting pan.
Leaving brown stuff in pan, pour drippings into a bowl.
Allow fat to rise to surface; skim off fat and reserve.
(Remaining drippings in bowl are meat juices that should be used as part of the liquid called for in gravy).
Add 2 tablespoons fat to roasting pan; stir in 1/2 cup of recipe #243518until smooth.
Heat until bubbly.
Stir in liquid and cook until sauce thickens.
Continue stirring and cooking 2-3 minutes longer, scraping bottom and sides of pan to blend in the brown bits.","url":"https://recipe.bluelayer.org/recipe/27748/homemade-milk-gravy-using-soup-or-sauce-mix"},{"id":"27593","title":"Daddy's Pulled Pork- Texan Style!","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
syrups, corn, light
salt, table
water, bottled, generic
sugars, granulated
spices, paprika
spices, garlic powder
salt, table
sugars, brown
spices, chili powder
spices, onion powder
spices, pepper, red or cayenne
spices, cumin seed
spices, pepper, black","directions":"Combine molasses, salt, and water a container that is at least 6 quarts in size.
Add pork making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours.
12 hours is ideal.
*(Note: I have run out of molasses before and used a mixture of 1 part molasses and 1 part dark corn syrup and 1/2 part dark brown sugar.
)*.
Rub: Combine all ingredients for rub mix in a small mixing bowl and stir to mix well.
Feel free to adjust the amount of pepper if you want it spicier.
You will have spice left over but do not worry.
It makes a great rub for chicken, pork or beef, grilled or cooked inside.
Remove pork from brine and pat dry.
Make some punctures in the meat with a sharp knife and rub the spice rub evenly all over the meat, patting to to make sure as much of the rub as possible adheres.
More rub will adhere to the meat if you are wearing latex gloves during the application.
I let it sit for about 10-15 minutes and add more rub until I have a really good coating all over the pork.
Do not worry it will be too spicy.
You have a large amount of meat to season.
It cooks into the meat and some even drips off into the juices.
All this makes a crust of sorts on the meat that is amazing and helps to seal in a lot of the juices.
Preheat smoker to 210 degrees F. Place pork in smoker and cook for 10 to 12 hours, maintaining a temperature of 210 degrees F.
After 10 hours of low smoking, insert a fork into the meat in a few places.
If the meat falls apart easily when pulling with a fork it is done.
If you do not want to smoke it that long or you have to go somewhere (like to bed!
lol ) I have taken it off the heat after about 4 hours and placed it in a roaster.
Cover the meat with foil and put in oven on the lowest setting and allow to cook until done.
I sometimes do this before I go to bed if I do not feel like 'pulling' all the pork at that time.
Remove the meat to a large pot or roaster if you have not done so already in the previous step and allow it to cool for at least 1 hour or until the meat is cool enough to handle.
Sandwiches: Pull meat apart with 2 forks or with your hands (I wear latex gloves again) discarding fat if you desire.
Serve on buns as a sandwich with your favorite BBQ sauce or top a baked potato with the BBQ sauced meat.
Roast: Slice against the grain as thin or thick as you like.
Great served with any type of gravy.
You may want to remove the roast a little before the falling apart stage for slices that are neater.
The juices that accumulate in the roaster make a wonderful gravy.
I always remove the fat from the juices first bc pork can be very fatty.
Note: If you use the smoker/oven method you will have more accumulated juices as they will be saved in the roaster rather than fall in the fire.","url":"https://recipe.bluelayer.org/recipe/27593/daddys-pulled-pork-texan-style"},{"id":"27554","title":"Brown Gravy","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, vegetable broth, ready to serve
soy sauce made from soy (tamari)
spices, pepper, black
parsley, fresh","directions":"Melt margarine or butter in small saucepan over medium-low heat.
Add flour and whisk together about 30 seconds; then add broth slowly while whisking.
Cook over medium heat for 2 minutes.
Add soy sauce and pepper.
Cook until gravy achieves desired thickness.
Pour into a gravy boat or bowl and stir in parsley.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/27554/brown-gravy"},{"id":"26764","title":"Creamy Turkey Gravy","ingredients":"cornstarch
ground turkey, raw
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"In small saucepan, whisk cornstarch and drippings until smooth.
Gradually stir in the broth, milk, salt and pepper.
Bring to a boil; cook and stir for 2 minutes or until thickened.","url":"https://recipe.bluelayer.org/recipe/26764/creamy-turkey-gravy"},{"id":"26015","title":"Old Fashion Stewed Beef","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
beef, grass-fed, ground, raw
oil, olive, salad or cooking
water, bottled, generic","directions":"Note: This recipe requires use of a pressure cooker.
In a large zipper bag, combine the flour, salt and pepper.
Place the beef cubes into the bag, seal the bag and shake to completely coat, making sure to separate the cubes of beef from each other.
In a large pressure cooker pot, place a thin layer of vegetable oil (I started with 2 tablespoons) and heat over medium heat until hot.
Using tongs, remove the beef from the flour bag and shake off the excess coating.
Place beef in the hot oil and brown for approximately 2 minutes per side.
Note: Do not overcrowd the pan.
They must brown in a single layer.
I had to cook mine in 4 batches, removing the cooked beef to a plate until ready to move to the next step!
Add additional oil, if needed, to cook all of the meat.
The beef will not be cooked throughout at this point!
This step is only to help set the crust as well as create some flavor deposits on the pan to make the gravy.
Once its all been cooked, return all the meat to the pan and fill with enough water to just come to the top or barely cover the beef.
The more water you add, the thinner the gravy will be in the end.
I used 1 1/2 cups.
Secure the lid to the pressure cooker and set it to the low pressure setting.
From the time of pressurization (when the jiggling or steam release begins) cook the meat for 35 minutes.
After the 35 minutes of pressure cooking, remove from heat and allow to depressurize naturally.
The beef will continue to cook during this time.
Once the pressure has been released, remove the lid and return the pot to the burner.
Allow to simmer on low heat for 5 minutes.
Taste the gravy at this time.
If you need to add additional salt and pepper, do so now and allow to simmer for at least 2 minutes after the additional seasoning is added.
To serve, create a bed of mashed potatoes and spoon the beef and gravy over the top.","url":"https://recipe.bluelayer.org/recipe/26015/old-fashion-stewed-beef"},{"id":"25896","title":"Glaze for Pork Roast or Ham","ingredients":"plums, raw
orange juice, raw
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
soy sauce made from soy (tamari)
spices, onion powder
spices, garlic powder","directions":"Combine all ingredients in a sauce pan and simmer for 5 minutes.
30 minutes before meat is done, baste with sauce.
Repeat again once or twice before taking the meat out of the oven.
Pour the remaining sauce into a \"gravy boat\" and serve with dinner for people to pour extra on there serving (they will definitely want to!
).","url":"https://recipe.bluelayer.org/recipe/25896/glaze-for-pork-roast-or-ham"},{"id":"25895","title":"Braised Turkey With Gravy Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
ground turkey, raw
ground turkey, raw","directions":"2 Servings of about 3 ounces turkey and 1/4 c. gravy each 186 calories per serving
Mix flour and water till smooth.
Stir into turkey cooking liquid
Cook stirring constantly, till thickened-about 2 min.
Serve over braised turkey.","url":"https://recipe.bluelayer.org/recipe/25895/braised-turkey-with-gravy-recipe"},{"id":"25730","title":"Cloth Covered Roasted Turkey","ingredients":"ground turkey, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Clean and stuff turkey as usual.
Cover turkey completely and thickly with butter.
Dust completely with flour.
Take a clean white cotton cloth or a triple layer of cheese cloth large enough to completely drape over turkey and soak it in a mixture of hot water and the remaining butter (melted).
If you want to, you can substitute broth or vegetable oil when you soak the cloth.
Tie up turkey's wings like a belt with cotton twine and also tie legs together.
Place in roasting pan with wings down and legs on top.
Cover loosely with the cloth, covering all exposed parts.
You can cut a hole in the cloth to stick in the thermometer.
Pour any remaining liquid into the bottom of the pan.
Baste every 15 minutes with juice in the bottom of the roasting pan.
If there is no juice, use hot water/broth with oil/melted butter to baste.
Remove cloth for last 1/2 hour if necessary to brown skin.
You can salt and pepper the bird at this stage if you want to.
Cook at 350 degrees for 15-18 minutes per pound.
Let set for 15-20 minutes after cooking so juices will settle back into the meat.
You can cover it with the pan lid or foil at this point to keep it warm.
This is when you make the gravy.","url":"https://recipe.bluelayer.org/recipe/25730/cloth-covered-roasted-turkey"},{"id":"25719","title":"Chocolate Gravy","ingredients":"butter, without salt
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt butter in a skillet over medium heat.
Add cocoa and flour; stir until a thick paste is formed.
Stir in sugar and milk.
Cook, stirring constantly, until thick.
Serve over buttered biscuits or buttered toast.","url":"https://recipe.bluelayer.org/recipe/25719/chocolate-gravy"},{"id":"25581","title":"Gravy, Brown Sauce, and White Sauce","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
spices, pepper, black","directions":"When baking a turkey, or chicken, I use the brown drippings from the pan.
(It is also one of the ways I can tell if it is done).
The quantities may be different if you have less drippings, but proportions are the same.
Fill a large measuring cup with water, and set it aside.
Put the pan on the stove and turn the burner to medium to get rid of any water, as it is the fat and flour that actually make the roux.
After the water is gone, add an amount of flour about equal to the fat, stirring constantly, and turning down the heat if needed.
Cook enough to get rid of the raw taste, but don't let it get too hard or burn.
I turn down the heat to get more control of this.
After it seems done, (just a few minutes) slowly add the water stirring constantly, using enough water to make a medium consistency (thick gravies tend to be more paste like, and I don't like thin either!
).
This needs to be cooked for at least 10 minutes to insure no raw flavor.
I make sure I have plenty of water at my fingertips, so that it does not quickly become gummy and gooey.
For beef, the same method, use the pan drippings.
For something with no fat, you can use butter, flour and, water.
To make a brown roux (for brown sauce) follow the same instructions, but cook until the butter and flour become a medium brown.
A white roux (for white sauce), stop cooking it as soon as it turns from white to a hint of a golden color.
I usually use milk, instead of water, in a white sauce.
Salt and pepper to taste.","url":"https://recipe.bluelayer.org/recipe/25581/gravy-brown-sauce-and-white-sauce"},{"id":"25534","title":"Creamy Milk Gravy","ingredients":"bacon, meatless
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Heat on medium, the grease of your choice in a heavy skillet, such as iron skillet or deep sided skillet of your choice.
Add the flour slowly and whisk until all the lumps have gone.
Cook on medium heat about 3-4 minutes to remove the raw flour taste.
I usually don't cook to brown mine, but cook to color of your liking
Add the butter,salt and pepper and mix well.
If using salt, taste before adding because some greases are salty and you may not need.
Just a matter of taste you prefer.
Slowly add the warm milk stirring constantly to keep from lumping up.
Stir until smooth and lump free if any.
Turn heat to medium high to bring to slight boil.
Reduce heat to simmer, stirring constantly, cook until thick and smooth.
If you like thinner gravy, you can add more milk if desired.
I serve mine over potatoes, pork chops, biscuits, country fried steak etc.. Whatever you like gravy on :)","url":"https://recipe.bluelayer.org/recipe/25534/creamy-milk-gravy"},{"id":"25030","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450 degrees F,.
Sift dry ingredients together.
Mix in shortening with pastry blender, fork, or fingertips until mixture resembles coarse crumbs.
Form a well in center of flour and pour buttermilk in.
Mix flour into this, stirring and working until flour leaves sides of bowl and forms a ball.
When it comes away from sides without sticking too bad, it's ready.
Otherwise, work in a little more flour.
Place dough on floured surface and knead 5-6 times.
Do not knead too much or dough will become tough.
Roll or pat out to about 1/2\" thickness and cut with biscuit cutter or floured glass.
Place biscuits on ungreased cookie sheet.
Bake at 450 degrees F.
for 8-12 minutes or until light golden.
Brush tops with melted butter, if desired.
Serve warm with sausage gravy or butter and preserves, if desired.","url":"https://recipe.bluelayer.org/recipe/25030/buttermilk-biscuits"},{"id":"25014","title":"Fried Pork Strips","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
wheat flour, white, all-purpose, unenriched
la flor, steak seasoning,
soup, chicken broth or bouillon, dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Cut pork tenderloin cutlets (or lean, boneless pork ribs) into strips (approx 1/2-1/4 inch thick).
Pour the water into a bowl and set aside.
Mix the flour, steak seasoning mix and chicken broth powder (or crushed bouillon cubes) together on a plate (I use a paper plate for this).
Dip each pork strip into the water and then into the flour mixture until well coated.
Set aside for a few minutes.
I find it easier to do all of the pork strips before following the next step.
Preheat a large skillet.
Pour the oil into the skillet and heat until hot.
Using a fork or tongs, place each of the pork strips into the hot oil.
Fry for 10 minutes on each side or until done and not longer pink in the middle.
Remove the strips onto a plate with a paper towel on it.
Serve with mashed potatoes and gravy for a tasty meal.","url":"https://recipe.bluelayer.org/recipe/25014/fried-pork-strips"},{"id":"24333","title":"Old Time Kentucky Bacon Milk Gravy for Biscuits","ingredients":"bacon, meatless
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth.
Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes.
Be careful, the roux burns easily.
Stir in salt and black pepper.
Whisk 1/2 cup milk into the roux until thoroughly blended.
Continue whisking milk into the gravy, 1/2 cup at a time, whisking in each amount of milk completely before adding more.
Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.","url":"https://recipe.bluelayer.org/recipe/24333/old-time-kentucky-bacon-milk-gravy-for-biscuits"},{"id":"24279","title":"Roux","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"In a small saucepan melt butter or margarine on medium heat.
Add flour, stirring constantly till flour taste is cooked out (about 3 - 5 minutes).
Let cool to just to pour into your Roux bowl; let set and cool completely.
Cover with a good food wrap.
***This is a great basic start for your sauce or gravy.
You just take what you need for your recipe that you are working on.
You can keep this on the counter or in the refrigerator, it all depends on how often you'll be going in to it.
***","url":"https://recipe.bluelayer.org/recipe/24279/roux"},{"id":"24266","title":"Low-Fat Homemade Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
honey
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425 degrees.
In a bowl, combine flour, baking powder, and salt.
Add yogurt and honey.
With a fork, \"cut in\" the yogurt and honey to the dry ingredients (like you would with buttter), and combine until crumbly.
Add milk and stir until the dough forms a ball.
Pat or roll the dough out to 1/2-1 inch thick (depending on how big you want your biscuits).
With a floured glass or circular cutter, cut dough into circles.
Place biscuits on a greased cookie sheet.
Bake for 10-12 minutes, or until lightly browned on top.
Enjoy with honey, butter, gravy, cheese or plain!
*** Another version of this biscuit (we call it \"The Breakfast Version\")***.
Add 1/2-3/4 cup of raisins
1 tablespoon cinnamon.
Serve with applesauce.","url":"https://recipe.bluelayer.org/recipe/24266/low-fat-homemade-biscuits"},{"id":"23880","title":"North-Meets-South Biscuits","ingredients":"wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
vinegar, cider
cream, fluid, heavy whipping","directions":"Preheat oven to 450 degrees.
Cut butter into small chunks and return to the refrigerator to keep cold.
Put 1 tablespoon cider vinegar in the bottom of a measuring cup and add the heavy cream to equal 3/4 cup.
Set aside.
Combine the dry ingredients in a food processor bowl.
Add the butter and pulse until no chunks of butter are obvious (kinda crumbly, but will be mostly flour).
Pour in the heavy cream which will appear curdled, pulsing until mixed.
You'll have to use a spatula to scrape the curdled cream from the cup.
Once the dough looks more combined and almost forms a ball, remove from food processor bowl to a floured surface.
Pat the dough out to about 1/2-inch thickness.
Try not to overwork the dough.
Cut biscuits with sharp biscuit cutter; do not twist the cutter, just punch down and remove.
You'll have to re-roll the dough but keep in mind, the less working of the dough, the flakier the biscuit will be.
They'll still taste just as good.
Place the biscuits in a round baking pan, with sides of biscuits touching each other as much as possible and/or touching the sides of the pan (do not grease pan).
Bake for about 10 minutes or lightly browned.
Serve with pepper gravy, sausage gravy, chocolate gravy or simply butter & honey, plain butter, or butter and sugar!","url":"https://recipe.bluelayer.org/recipe/23880/north-meets-south-biscuits"},{"id":"23877","title":"Turkey Shepherds Pie with Leftover Mashed Potatoes","ingredients":"butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
spices, thyme, dried
ground turkey, raw
shortening, vegetable, household, composite
potatoes, raw, skin","directions":"Note: if you have leftover gravy, about 2 1/2 cups, it can be substituted for the white sauce.
If you do this, just add dried thyme, meat and vegetables into the heated gravy and proceed with the remaining instructions.
Preheat oven to 400 F.
If you are making your own white sauce: Melt butter in a medium saucepan over medium heat.
Add onions and cook until translucent, 2-3 minutes.
Whisk flour into butter and onions and cook for an additional 2-3 minutes.
Slowly whisk broth into flour until smooth, add thyme, salt and pepper and bring to a slow simmer.
Add meat and vegetables.
Simmer for 10-15 minutes.
Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet.
Spoon warmed mashed potatoes over top, and, using the back of a spoon, make an even layer with the potatoes.
Then put the pans into the oven and bake 20-25 minutes, until top is golden brown and filling is bubbly.","url":"https://recipe.bluelayer.org/recipe/23877/turkey-shepherds-pie-with-leftover-mashed-potatoes"},{"id":"23846","title":"Bacon or Sausage for a Crowd","ingredients":"bacon, meatless","directions":"Heat oven to 400 degrees (F).
Open bacon package and lay a single layer of bacon on a 12 x 18 x 1 baking sheet (cover it well with foil to save clean-up if desired).
Cook for 10-14 minutes depending on how crispy you like your bacon.
Repeat until all is cooked.
Cool and put into plastic storage bags in whole slices or crumbled.
Use immediately or use later for sandwiches, salads or additions to other recipes.
Cut sausage into patties (this is easier if it is lightly frozen).
Place in single layer on baking sheet then mash a slight dent in center of each with a spoon or your finger.
Bake for 10-12 minutes, depending on how well done you like your sausage.
Repeat until all sausage is cooked.
Use immediately or cool and place into plastic storage bags to heat up during the week for quick breakfast additions.
Save leftover bacon grease for use in making gravy, cooking beans or peas or to flavor other recipes.","url":"https://recipe.bluelayer.org/recipe/23846/bacon-or-sausage-for-a-crowd"},{"id":"23548","title":"Easy Juicy Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
salt, table
spices, garlic powder
spices, basil, dried
spices, rosemary, dried
spices, thyme, dried
spices, pepper, black","directions":"Dissolve 1/2 cup salt and sugar with water in large bowl.
Submerge pork, cover with plastic wrap and refrigerate for 1 hour.
Mix remaining ingredients in a teacup and let sit at room temperature.
I've substituted Italian seasoning for the herbs and it works very well.
Rinse roast under cold water and pat dry with paper towels.
Rub herb mixture over entire pork loin.
Place in loaf pan and cook at 325F for 90 minutes.
Tent pork and let rest for 10 minutes.
Slice and serve with stuffing or mashed potatoes and gravy.","url":"https://recipe.bluelayer.org/recipe/23548/easy-juicy-pork-tenderloin"},{"id":"23534","title":"Mashed Potatoes With Sour Cream","ingredients":"potatoes, raw, skin
butter, without salt
butter, without salt
cream, sour, cultured
parsley, fresh","directions":"Place potatoes in a heavy saucepan.
Cover with salted water.
Bring to a boil over medium high heat.
Reduce heat to medium low.
Cover saucepan and simmer 15 minutes or until potatoes are tender.
Drain, reserving 1/3 cup liquid.
Add butter, sour cream, and salt and pepper to taste.
Mash until smooth with an electric mixer or hand masher, adding reserved cooking liquid as necessary to moisten potatoes.
Stir in parsley.
Serve potatoes with mushroom gravy.","url":"https://recipe.bluelayer.org/recipe/23534/mashed-potatoes-with-sour-cream"},{"id":"23440","title":"Shortcut Gravy","ingredients":"cornstarch
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, beef broth or bouillon canned, ready-to-serve","directions":"Mix and bring to a boil till desired thickness.","url":"https://recipe.bluelayer.org/recipe/23440/shortcut-gravy"},{"id":"22758","title":"Bacon Creamy Milk Gravy","ingredients":"bacon, meatless
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
spices, pepper, black","directions":"Heat bacon in the microwave for 1 minute.
Cut into bite size pieces.
Mix milk and flour together In a skillet over medium heat, add flour and milk mixture, light cream, and black pepper.
Cook, stirring continuously, until sauce thickens.
Once thick, add bacon pieces and continue stirring to heat through for a few minutes before serving
I like to cut open a buttermilk biscuit on a serving plate and ladle gravy on both halves.
Its a favorite.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/22758/bacon-creamy-milk-gravy"},{"id":"22668","title":"Ugali","ingredients":"cornmeal, degermed, unenriched, yellow
water, bottled, generic","directions":"Heat water to boiling in a saucepan.
Slowly pour the corn flour into boiling water.
Avoid forming lumps.
Stir continuously and mash any lumps that do form.
Add more corn flour until it is thicker than mashed potatoes.
Cook for three or four minutes, continue to stir.
(Continuing to stir as the ugali thickens is the secret to success, i.e., lump-free ugali.)
Top with a pat of butter or margarine, if desired.
Cover and keep warm.
Serve immediately with any meat or vegetable stew, or any dish with a sauce or gravy.","url":"https://recipe.bluelayer.org/recipe/22668/ugali"},{"id":"22640","title":"Gg's Sausage Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
onions, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sauce, worcestershire
spices, pepper, black
spices, nutmeg, ground","directions":"Brown sausage and onion.
Pour off excess grease.
Make white sauce with remaining ingredients.
Cook until desired thickness and add sausage.
Heat until warm.
Serve over hot biscuits.","url":"https://recipe.bluelayer.org/recipe/22640/ggs-sausage-gravy"},{"id":"22573","title":"Chicken Curry","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, ginger, ground
spices, curry powder
spices, garlic powder
spices, onion powder
salt, table
soup, chicken broth or bouillon, dry
water, bottled, generic
cornstarch","directions":"Brown chicken in non-stick skillet.
Add spice mixture.
Add chicken broth.
Bring to boil.
Reduce to low heat, and simmer 45 minutes to an hour.
Mix cornstarch with water.
Add to mixture.
It should thicken into a nice gravy.
Serve over rice or egg noodles.","url":"https://recipe.bluelayer.org/recipe/22573/chicken-curry"},{"id":"22509","title":"Jenni's Sausage Gravy","ingredients":"pork sausage, link/patty, unprepared
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Crumble and cook sausage in large skillet over medium heat until browned.
Stir in flour until dissolved.
Gradually stir in milk.
Cook gravy until thick and bubbly.
Season with salt and pepper.
Serve hot over biscuits.
(I use Mary B's Buttermilk Biscuits from the freezer section.
).","url":"https://recipe.bluelayer.org/recipe/22509/jennis-sausage-gravy"},{"id":"21976","title":"Brown Gravy","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
water, bottled, generic
beef, grass-fed, ground, raw
beverages, ovaltine, classic malt powder
spices, pepper, black","directions":"Heat oil on low in a deep pan, add flour.
Use a fork or whisk to saturate the flour with the oil.
It needs to end up being a fairly dry paste, slightly drier than pie crust.
Add more oil or flour as needed to get the right consistency.
Turn the heat to medium high.
Brown the flour until it is very dark.
Be careful, once it starts browning, it burns easily.
Stir it constantly so it browns evenly.
When the flour is very dark, add in one cup of the hot water.
When the billowing steam clears, mix the flour and water into a thick paste.
Repeat with a second cup of water.
Mix thoroughly, so you have a very smooth texture.
Add the beef stock and barley malt to the last two cups of water.
Add to the gravy and stir.
Turn the heat down to medium.
Let simmer until it thickens to the desired consistency.
Add pepper to taste.
If needed, add more beef stock.
I don't spice the gravy much at all.
I rely on the flavor from whatever I am cooking.
If you like, add juice from any meat you are cooking instead of the last two cups of hot water.
I have no idea how many servings this actually makes.
It is plenty enough for a meal for four people, or enough to be the base for my beef stew.","url":"https://recipe.bluelayer.org/recipe/21976/brown-gravy"},{"id":"21936","title":"Sausage Gravy Recipe","ingredients":"pork sausage, link/patty, unprepared
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat","directions":"Brown sausage.
Remove sausage from skillet.
Add in 4 Tbsp.
flour to the grease.
Stir till smooth, add in butter if not smooth.
Brown flour mix then add in 2 c. lowfat milk.
Add in salt and pepper to taste and sausage to gravy.
4 servings.","url":"https://recipe.bluelayer.org/recipe/21936/sausage-gravy-recipe"},{"id":"21781","title":"Chocolate Gravy","ingredients":"cocoa, dry powder, unsweetened
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
butter, without salt","directions":"Sift dry ingredients in a bowl.
Slowly bring milk to just below a boil.
(Do not boil!)
Whisk in dry ingredients.
Whisk constantly until gravy thickens.
Remove from heat and add vanilla extract and unsalted butter.","url":"https://recipe.bluelayer.org/recipe/21781/chocolate-gravy"},{"id":"21720","title":"Easy Old Fashioned White Gravy","ingredients":"wheat flour, white, all-purpose, unenriched
bacon, meatless
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In hot skillet, stir grease, flour, salt and pepper to taste over medium heat.
Stir until it starts getting brown.
Turn heat on low and pour milk in slowly until it thickens.
You can add more flour about 1/2 a tsp at a time for desired consistency.","url":"https://recipe.bluelayer.org/recipe/21720/easy-old-fashioned-white-gravy"},{"id":"21607","title":"Herb Roast","ingredients":"beef, grass-fed, ground, raw
spices, parsley, dried
spices, basil, dried
spices, garlic powder
spices, onion powder
spices, paprika
spices, pepper, red or cayenne
salt, table","directions":"Mix herbs and seasonings together.
Rub seasoning mixture completely over roast.
Wrap roast in foil, sealing ends and edges, but leave room for steam.
For more flavor, let roast stand for 30 - 60 minutes.
To cook, leave roast in foil.
Place in a roasting pan and cook at 325 degrees for 20-25 minutes per pound or until desired level of doneness.
Let the roast stand for 5 minutes.
Remove from foil, saving drippings for gravy.
Slice and serve.","url":"https://recipe.bluelayer.org/recipe/21607/herb-roast"},{"id":"21227","title":"Country Chocolate Gravy","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract","directions":"In a saucepan combine the sugar, flour, salt and cocoa and cook over medium heat.
You will be adding the milk before the dry ingredients start to really cook!
:) Gradually add the milk.
I add 1 Cup at a time stirring.
Cook until thick and creamy, stirring constantly.
Remove from the heat and THEN then stir in the butter and vanilla.
Serve over biscuits.
It is sweet!
I am not sure on pricise cook time!","url":"https://recipe.bluelayer.org/recipe/21227/country-chocolate-gravy"},{"id":"21179","title":"White Gravy/ Sauce With Peas","ingredients":"butter, salted
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
peas, green, frozen, unprepared","directions":"Over low heat, slowly melt the butter in a sauce pan.
**I often let it get to the brown butter stage but you don't have to.
I'm just mentioning this so that you know that it's ok and not burnt!
Add the bouillon, whisk, then add the flour.
Continue whisking until completely incorporated.
It will be thick and pasty.
Continue whisking and cook a bit longer to get rid of the raw flour taste.
About 1 minute.
Over LOW heat, add milk, 1/2 C at a time continue to whisk while the sauce thickens.
Slowly add another 1/2 C, whisk until creamy.
Continue adding milk until it no longer thickens and it is creamy.
Add the frozen peas, allow to warm through, about 5 minutes.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/21179/white-gravy-sauce-with-peas"},{"id":"21018","title":"Vegetarian Sausage and Gravy","ingredients":"pork sausage, link/patty, unprepared
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
spices, pepper, red or cayenne
sauce, worcestershire","directions":"Cook sausage in a skillet with 1 to 2 tablespoons of butter for about 5 minutes.
Add onions to sausage and cook until sausage is done.
Meanwhile, in a separate bowl, combine milk, Worcestershire sauce, and the black and cayenne pepper; set aside.
The amount of both kinds of pepper is subjective.
I like for my gravy to be spicy and hot so I put in what I think will be too much and then add two shakes.
It is almost always perfect for ME.
Do what is perfect for you.
When sausage/onion mixture is done, if you want to drain the extra grease, remove from the heat and do so.
I usually don't because unlike real sausage, the vegetarian sausage does not produce nearly as much, but it is enough.
Return sausage/onion mixture back to skillet.
Over medium/low heat, add the remaining butter (if necessary)
Gradually add the flour.
Turn to coat sausage and cook until golden (approx).
Return heat to medium.
Stir in small amounts of milk (about a 1/4 to a 1/2 cup at a time).Continue stirring and let it soak up the flour and get too thick and then add a little more.
Do this until it starts to thin and it takes on the consistency that you want.
Be sure that you are stirring more or less continuously and that your most recent addition is heated through.
(You may or may not use all of the milk mixture and if necessary, add more milk - Gravy is never an exact science)
Serve gravy over your favorite biscuits or bread.","url":"https://recipe.bluelayer.org/recipe/21018/vegetarian-sausage-and-gravy"},{"id":"20731","title":"Sour Beef Steak","ingredients":"beef, grass-fed, ground, raw
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
water, bottled, generic
salt, table
vinegar, distilled
sugars, brown
spices, cloves, ground","directions":"Cut meat into 6 serving pieces.
Coat with flour and brown meat in a heavy skillet in the cooking oil.
Remove meat from skillet and set aside.
Drain oil from skillet except for just a coating in the skillet.
Mix the water with the flour slowly until it is mixed with no lumps.
Add the salt and simmer until the gravy is thick.
Mix in the vinegar, brown sugar and cloves.
Add the meat back to the mixture.
Simmer covered for about 1 hr to 1 1/2 hours until the meat is tender.","url":"https://recipe.bluelayer.org/recipe/20731/sour-beef-steak"},{"id":"20403","title":"Easy Gravy","ingredients":"butter, without salt
ground turkey, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black","directions":"Melt butter in pan over medium heat.
Add flour, stirring constantly for 2 minutes, you want the mixture to turn light brown but not burn.
Add broth, salt and pepper and continue to stir for 3 minutes, sauce should be getting thicker.
Move to serving bowl.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/20403/easy-gravy"},{"id":"20353","title":"Ready Gravy Mix","ingredients":"beef, grass-fed, ground, raw
wheat flour, white, all-purpose, unenriched
spices, pepper, black
butter, without salt
water, bottled, generic","directions":"In a bowl combine all ingredients for mix.
Store in an airtight container, for up to 6 months.
Yield 8 batches.
To prepare gravy:.
In a saucepan, melt butter.
Add 1/4 cup mix.
Cook and stir until lightly browned, about a minute.
Whisk in water until smooth.
Bring to a full boil, cook and stir for 2 minute or until thickened.","url":"https://recipe.bluelayer.org/recipe/20353/ready-gravy-mix"},{"id":"20205","title":"White BBQ Sauce","ingredients":"salad dressing, mayonnaise, regular
sugars, brown
vinegar, distilled
sauce, worcestershire
spices, pepper, black
salt, table
lemon juice, raw","directions":"Mix all ingredients.
Dont over mix mayonnaise, as it will break down.
Tweak recipe to your unique taste want it sweeter?
Add more brown sugar.
Want it more tart?
Add more vinegar.
Want it more savory?
Add more Worcestershire.
I use this sauce primarily on smoked chicken.
I cook my chicken (usually breasts and thighs) on my Big Green Egg, but any grill or smoker will do.
About 5 minutes before I take the chicken off the Egg (once its completely done), I dip each piece in the sauce and return it to the Egg.
I also use the sauce as a gravy for the chicken once its plated.
Sit back, enjoy, and wonder how you lived your life until now without this sauce in it.","url":"https://recipe.bluelayer.org/recipe/20205/white-bbq-sauce"},{"id":"19940","title":"White gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cook sausage.
Add flour.
Stir.
Add milk.
Stir.
Simmer for a few minutes until gravy thickens.","url":"https://recipe.bluelayer.org/recipe/19940/white-gravy"},{"id":"19885","title":"Beef Steak With Creamy Gravy","ingredients":"beef, grass-fed, ground, raw
wheat flour, white, all-purpose, unenriched
beef, grass-fed, ground, raw
spices, pepper, black
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched","directions":"Stir together 2 T flour and pepper and pound into meat.
Spray a large (cold) skillet with nonstick cooking spray and heat over medium heat.
Brown meat on both sides and drain any fat.
Add water and bouillon and bring to a boil.
Reduce heat, cover, and simmer 1 1/4 hours or until meat is tender.
Remove meat and keep warm.
Stir milk and 1 T flour till smooth, then add to pan juices.
Cook and stir until thickened and bubbly, then cook and stir for 1 minute more.
Serve gravy over meat.","url":"https://recipe.bluelayer.org/recipe/19885/beef-steak-with-creamy-gravy"},{"id":"19853","title":"Easy Chicken Gravy","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black","directions":"Melt the butter, then add the flour and blend thoroughly.
Slowly add the broth, salt and pepper and blend until mixture thickens.
Serve.","url":"https://recipe.bluelayer.org/recipe/19853/easy-chicken-gravy"},{"id":"19803","title":"Nanas Gravy for Biscuits","ingredients":"bacon, meatless
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table","directions":"Combine fat and flour in an iron skillet on medium-high heat and stir well until lumps are gone and mixture is nice and brown.
Add milk and salt and stir until thick.
If it gets too hot, it will start to foam, so turn it down a little and continue until thick.
(Nanas gravy is neither too thick nor too thin.
Its just right!)
Serve on top of your favorite biscuits!
Note: Use the skillet you just cooked the meat in and be sure to scrape up all the flavorful bits still stuck to the skillet once you add the milk.","url":"https://recipe.bluelayer.org/recipe/19803/nanas-gravy-for-biscuits"},{"id":"19735","title":"Lazy Man's Gravy (Gluten Free)","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
cornstarch
beef, grass-fed, ground, raw","directions":"In a saucepan over medium-high heat, melt the butter.
Whisk in the cornstarch and continue to cook for one minute.
Add the stock gradually, whisking the entire time to avoid lumps.
Reduce heat and cook over medium until thickened, stirring constantly.
Taste test and add seasonings according to personal taste.
Salt, pepper and thyme are suggested seasonings.","url":"https://recipe.bluelayer.org/recipe/19735/lazy-mans-gravy-gluten-free"},{"id":"19395","title":"Betty's Southern Gravy","ingredients":"wheat flour, white, all-purpose, unenriched
bacon, meatless
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"cook sausage or bacon to desired preparedness.
drain drippings.
add flour gradually to drippings and salt and pepper to taste in hot pan.
brown to desired color.
add milk until you get proper consistancy.
bring to a boil and let set for a min then serve!","url":"https://recipe.bluelayer.org/recipe/19395/bettys-southern-gravy"},{"id":"19371","title":"Danish Rye Bread","ingredients":"water, bottled, generic
bulgur, dry
alcoholic beverage, beer, regular, all
leavening agents, yeast, baker's, active dry
milk, buttermilk, fluid, cultured, lowfat
cocoa, dry powder, unsweetened
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Pour the boiling water into a very large bowl.
Add bulgur, let stand for 10 minutes.
Add the cold beer, yeast, buttermilk, gravy color or cocoa and salt.
It is important to keep the machine on low for 5 minutes, keep scraping the sides and the dough hook while you add.
Rye flour, whole wheat flour and all purpose flour.
Fill loaf forms 3/4 of the way.
Cover with a wet dishtowel and let rise for 1 hour.
Dip a fork in a glass of water and prick the whole surface of the loafs.
Let rise for another hour
Bake on the middle rack 1 hour at 400 F (200 C).
Remove baked loafs from oven, and turn over into separate dishtowels, turn right side up.
Brush top of bread with melted butter and wrap in dishtowel.
Place on baking rack on the counter to cool completely.
To freeze: Let cool till hand warm, place in double Freezer bags, and wait till completely cool to place in freezer.
To defrost, place on kitchen counter in a dishtowel, remove plastic bag, till defrosted, can be stored in the fridge 6-8 days in a plastic bag.","url":"https://recipe.bluelayer.org/recipe/19371/danish-rye-bread"},{"id":"18871","title":"Mushroom Piadini","ingredients":"wheat flour, white, all-purpose, unenriched
celery, raw
salt, table
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
mushrooms, white, raw
spinach, raw
egg substitute, powder
cheese, parmesan, hard
oil, olive, salad or cooking","directions":"Add salt, 1 table spoon oil and celery seed to flour.
Knead with water and milk.
Add more milk if required.
Heat 1 table spoon olive oil on a pan.
Add mushrooms and spinach.
Saute` for 2 minutes.
Add cheese and saute for 2 more minutes.
Add egg beaters and saute until every thing comes along.
Heat oven at 400 degree F.
Roll into a 6 in circle and then fold sides to get a strip of 3 inch.
Fold the strip again to reduce to a square.
Roll again to a square.
Stuff mushroom gravy and fold to a star shape.
Bake in for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/18871/mushroom-piadini"},{"id":"18118","title":"Mushroom gravy","ingredients":"mushrooms, white, raw
wheat flour, white, all-purpose, unenriched
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
parsley, fresh
salt, table","directions":"blend all ingredients
cook over low heat until thick,stirring constantly","url":"https://recipe.bluelayer.org/recipe/18118/mushroom-gravy"},{"id":"17869","title":"Tomato Gravy","ingredients":"onions, raw
bacon, meatless
wheat flour, white, all-purpose, unenriched
tomatoes, red, ripe, raw, year round average
soup, chicken broth or bouillon, dry
spices, thyme, dried
spices, pepper, black
sugars, granulated
salt, table","directions":"Heat pot over medium heat and saute onions in bacon grease until golden.
Add flour and continue stirring until wet sand appearance is achieved.
Add tomatoes and stir until warmed through.
Add chicken stock, spices and sugar; lower heat to simmer and simmer until flour taste is gone.
Add more stock if gravy becomes too thick.
Pulse with an immersion blender; desired consistency should be a chunky puree.
Makes 1 quart.","url":"https://recipe.bluelayer.org/recipe/17869/tomato-gravy"},{"id":"17126","title":"Hamburger Pasties","ingredients":"beef, grass-fed, ground, raw
onions, raw
shortening, vegetable, household, composite
cheese, cheddar
catsup
spices, garlic powder
spices, pepper, black
mustard, prepared, yellow
spices, pumpkin pie spice","directions":"Heat the oven to 375F (190C).
Cook and stir the meat and onion in a large skillet until the meat is brown.
Drain off the excess fat.
Remove from the heat and stir in the remaining ingredients except the pie crust mix and set aside.
Prepare the pastry as for a 2 crust pie as directed on the package.
Divide the pastry into 8 equal parts.
Roll each part, on a lightly floured surface, into a 7-inch circle.
On half of the circle, spread about 1/4 cup of the meat mixture (packed) to within 1/2-inch of the edge.
Moisten the edge of the pastry with water and fold over the meat mixture, sealing the edges with a fork.
Place on an ungreased baking sheet and prick the tops with the fork.
Bake 30 to 35 minutes.
You can serve these as sandwiches or, if you prefer, place on a plate and top with gravy or sauce.","url":"https://recipe.bluelayer.org/recipe/17126/hamburger-pasties"},{"id":"16974","title":"All American Pot Roast","ingredients":"beef, grass-fed, ground, raw
oil, canola
onions, raw
carrots, raw
wheat flour, white, all-purpose, unenriched
beef, grass-fed, ground, raw","directions":"Heat 2 tablespoons of oil in large pot over medium heat.
Add the roast and brown well on all sides.
Remove roast and set aside.
Pour off any accumulated fat.
Heat the remaining oil in the pot and add the onions and carrots.
Cook stirring frequently for 5 minutes or until tender.
Turn heat to high.
Add the roast along with any accumulated juices and the beef stock into the pot.
Bring to a boil then reduce heat.
Cover and simmer for 2 hours or until fork tender.
Remove the roast from the pot.
Whisk the flour with 1/2 cup of the liquid in the pot.
Add the flour mixture back into the post and heat over high heat until boiling.
Cook for 2 minutes until thickened to make a gravy.
Slice the roast and serve with the gravy.","url":"https://recipe.bluelayer.org/recipe/16974/all-american-pot-roast"},{"id":"16939","title":"Tender Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
tomato sauce, canned, no salt added
soy sauce made from soy (tamari)
sugars, granulated
mustard, prepared, yellow","directions":"Cut roast in half, place in a 5 quart slow cooker.
Combine remaining ingredients; pour over roast.
Cover and cook on Low for 8 to 9 hours or until a meat thermometer reads 160 to 170 degrees.
Remove roast to a serving platter and keep warm.
If desired, skim fat from pan juices and thicken for gravy.
Yield 8 servings.","url":"https://recipe.bluelayer.org/recipe/16939/tender-pork-roast"},{"id":"16783","title":"Sausage Gravy I","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
bacon, meatless
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"Brown sausage in a large skillet over medium-high heat.
Set aside, leaving the drippings in the skillet.
Mix bacon grease into the sausage drippings.
Reduce heat to medium, combine with flour, and stir constantly until mixture just turns golden brown.
Gradually whisk milk into skillet.
When the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet.
Season with salt and pepper.
Reduce heat, and simmer for about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/16783/sausage-gravy-i"},{"id":"16669","title":"Basic Yogurt Biscuits","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
yogurt, greek, plain, nonfat","directions":"Preheat the oven to 220C.
Mix the floury ingredients together well in a bowl.
Cut up the butter that's still cold right out of the refrigerator into small dices.
Put the butter in a bowl, and mix with the flour while mashing the dice with the back of a fork, until the four-butter mixture is crumbly.
Add the yogurt little by little and fold it in.
Bring the dough together.
It's fine if it's sticky.
Put the dough on a generously dusted work surface.
Dust a rolling pin with flour also, and roll the dough out 1 cm thick.
Fold it in half to make it 2cm thick.
Cut out round shapes from the dough using a cookie cutter or a glass.
I used a 5cm diameter tea cup.
Dip the rim of the cup or cutter in flour to prevent the dough from sticking to it.
Line a baking sheet with kitchen parchment paper, put the biscuits on and bake for about 7 minutes.
When the tops become browned they're done.
You can eat them as is, or with maple syrup or jam on the side!
Serve the biscuits American Country style with lots of sausage gravy,!
Please give it a try - it's worth it!
You can vary these by kneading cheese or chocolate into the dough.
This is a very variable basic biscuit dough.","url":"https://recipe.bluelayer.org/recipe/16669/basic-yogurt-biscuits"},{"id":"16454","title":"Vegan Mushroom Gravy","ingredients":"mushrooms, white, raw
onions, raw
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
soy sauce made from soy (tamari)
spices, pepper, black
salt, table","directions":"Lightly saute the sliced mushrooms and onion in 1 ans 1/2 tablespoons of olive oil until onion softens.
In another pan combine 2 tablespoons olive oil and the flour and bubble over low heat for 1 minute.
Whisk in the stock, bouillon, or soymilk along with the soy sauce and pepper.
Cook and stir until thickened, whisking out any lumps.
Stir in the mushrooms and onion.
Add salt and pepper to taste and serve.","url":"https://recipe.bluelayer.org/recipe/16454/vegan-mushroom-gravy"},{"id":"16399","title":"Kentucky Chocolate Gravy","ingredients":"butter, without salt
cocoa, dry powder, unsweetened
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
salt, table","directions":"In a medium saucepan, melt the butter over medium-high heat.
Add cocoa powder and stir together.
Add the sugar and 2 cups of milk to the pan---add the milk slowly, stirring constantly.
Mix the cornstarch and remaining 1/4 cup of milk until smooth.
Stir into pan.
Allow the contents to boil, but stir constantly until the mixture thickens into a gravy-like consistency; it shouldn't take more than 1 or 2 minutes.
Add more milk, if necessary.
Serve over hot biscuits and butter.","url":"https://recipe.bluelayer.org/recipe/16399/kentucky-chocolate-gravy"},{"id":"16304","title":"Chocolate Pudding","ingredients":"cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
butter, without salt","directions":"Combine the cocoa flour and sugar in a medium sauce pan,
Place over a medium heat and slowly stir in the milk 1/2 cup at a time (should be the consistency of gravy) .
Stirring constantly till all of the milk is added.
Remove from heat add Vanilla and Butter, stir well.
DO NOT use margarine or imitation Vanilla.
Pour into 1/2 cup serving dishes and chill in the fridge until set.
I like mine still Warm/almost hot.
You can add broken Oreo cookies, animal crackers Etc.","url":"https://recipe.bluelayer.org/recipe/16304/chocolate-pudding"},{"id":"16170","title":"Black Pepper Cream Gravy","ingredients":"bacon, meatless
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
salt, table
corn, sweet, white, raw","directions":"In a saucepan over medium-high heat, melt the butter/bacon fat.
Whisk in the flour.
Saute the flour until lightly browned.
Remove pan from the heat.
Pour the milk into the pan in a steady stream, whisking constantly.
Return pan to the heat.
Whisk until the gravy thickens.
Whisk in the cream, salt, and pepper.
Keep warm until needed.","url":"https://recipe.bluelayer.org/recipe/16170/black-pepper-cream-gravy"},{"id":"16091","title":"Mom's Chocolate Gravy","ingredients":"sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened","directions":"Mix all the dry ingredients in a heavy saucepan with a whisk.
Using a whisk blends everything better than a spoon.
Stir in the milk.
Cook over medium heat stirring constantly.
Remove the pot when the mixture is thick like pudding.
Add the butter.
Stir in until completely melted.
Serve over biscuits with a teaspoon of butter dolloped on top.","url":"https://recipe.bluelayer.org/recipe/16091/moms-chocolate-gravy"},{"id":"15857","title":"Mushroom Gravy","ingredients":"mushrooms, white, raw
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black","directions":"Sautee the mushrooms in the margarine in a saucepan over rmedium heat.
Add flour and stir until smooth.
Cook 1 minute stirring constantly.
Gradually stir in the chicken broth, keep stirring until thickened and bubbly.
Stir in salt and pepper.","url":"https://recipe.bluelayer.org/recipe/15857/mushroom-gravy"},{"id":"15482","title":"Skips Easy Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"hint if using self rising flour, omit baking powder.
Cut shortning or butter into flour.
With a food processor, add flour, salt, baking powder,and pulse.
Add shortning or butter, and pulse till crumbly.
Do not over pulse, avoid heating shortning.
Add milk and mix till combined.
Add flour as nessary to form slightly stickey dough.
Do not over work!
On a flowerd surface with floured hands.
flatten dough to about 1/2 inch thick.
Cut biscuits with any cutter, and place on cookie sheet or cast iron skillet.
(cast iron works best.
Sides touching for maxium rise.
Bake at 400 degrees till golden brown, about 30 minutes.
Serve with gravy or beef stew.","url":"https://recipe.bluelayer.org/recipe/15482/skips-easy-biscuits"},{"id":"15360","title":"Traditional Knedlicky (Czech Potato Dumplings)","ingredients":"potatoes, raw, skin
wheat flour, white, all-purpose, unenriched","directions":"Fill a large soup pot (not sauce pan, too small) about half full of water and bring to a boil.
Using just your hands, knead together equal amounts mashed potatoes and flour in a bowl until it forms a dough.
Form dough into baseball/tennis ball sized balls.
Carefully, so as not to splash, drop dumplings one at a time into boiling water.
Do not over crowd pot.
You only want a single layer of dumplings.
The dumplings will sink to the bottom.
Bring water back to a boil and then simmer.
When the dumplings begin to float they're done.
Don't take them out of the water right away, let them float for about 5 minutes before removing them.
Remove finished dumplings from water with a slotted spoon and place in a bowl or on a serving plate.
Serve alongside any kind of roast and top with gravy or butter and salt and pepper.
Yum!
Leftovers can be cut up into bite-sized pieces.","url":"https://recipe.bluelayer.org/recipe/15360/traditional-knedlicky-czech-potato-dumplings"},{"id":"14332","title":"Crock Pot Carnitas","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
soup, chicken broth or bouillon, dry
spices, garlic powder
spices, onion powder
spices, cumin seed
spices, chili powder
spices, coriander seed
spices, pepper, black
lime juice, raw
salt, table","directions":"Add hot chicken broth to crock pot.
Add spices and lime juice to crock pot and mix well into chicken broth.
Add pork to crock pot.
Cover and cook on High for 4 to 6 hours or until most of water is reduced and a thick gravy like sauce forms.
Shred meat and mix into thickened cooking sauces.","url":"https://recipe.bluelayer.org/recipe/14332/crock-pot-carnitas"},{"id":"14258","title":"Mashed Potatoes","ingredients":"potatoes, raw, skin
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"Boil potatoes until tender.
Drain and mash with butter, half-and-half, salt and pepper.
Beat until smooth.
Serve with cream, brown or giblet gravy.","url":"https://recipe.bluelayer.org/recipe/14258/mashed-potatoes"},{"id":"14168","title":"Country Sausage Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
bacon, meatless
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"Brown the pork sausage in a large skillet over medium-high heat.
Set aside, leaving the drippings in the skillet.
Stir the butter or bacon grease into the sausage drippings.
Reduce the heat to medium, add the flour, stirring constantly until the mixture turns a golden brown.
Gradually whisk the milk into skillet.
Once the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet.
Season with salt and pepper.
Reduce the heat and simmer for about 15 more minutes.","url":"https://recipe.bluelayer.org/recipe/14168/country-sausage-gravy"},{"id":"14013","title":"Biscuits And Gravy Recipe","ingredients":"pork sausage, link/patty, unprepared
milk, buttermilk, fluid, cultured, lowfat
corn, sweet, white, raw
water, bottled, generic","directions":"Gravy: Crumble Sausage in a large pan and brown till all pink is gone.
Pour off fat and out back on fire.
Add in lowfat milk, heat gently till nearly boiling.
Mix corn starch with water, when lowfat milk/sausage is warm, blend in.
Mix well.
Stirring constantly, bring to a boil for one minute.
Reduce heat.
Salt & pepper to taste.
Biscuits: Buy Bisquick and follow recipe for Drop Biscuits.
/Large eggs","url":"https://recipe.bluelayer.org/recipe/14013/biscuits-and-gravy-recipe"},{"id":"14002","title":"Perfect Oatmeal","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
oats
salt, table","directions":"Bring water and milk to simmer in large saucepan over medium heat.
Meanwhile, heat butter in medium skillet over medium heat until just beginning to foam; add oats and toast, stirring constantly with wooden spoon, until golden and fragrant with butterscotch-like aroma, 1 1/2 to 2 minutes.
Stir toasted oats into the simmering liquid, reduce heat to medium-low; simmer gently, until mixture thickens and resembles gravy, about 20 minutes.
Add salt and stir lightly with spoon handle.
Continue simmering, stirring occasionally with wooden spoon handle, until oats absorb almost all liquid and oatmeal is thick and creamy, with a pudding-like consistency, about 7 to 10 minutes.
Off heat, let oatmeal stand uncovered 5 minutes.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/14002/perfect-oatmeal"},{"id":"13936","title":"White Gravy","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"in a med sauce pan melt the butter
once melted add the flour use a whisk to stir .
stir until it looks like a paste
add milk stiring with whisk
it will look odd at first but it will come out great.","url":"https://recipe.bluelayer.org/recipe/13936/white-gravy"},{"id":"13887","title":"Bacon Gravy","ingredients":"bacon, meatless
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
water, bottled, generic","directions":"Cook the chopped up bacon.
Add the flour and cook until toasty brown.
Add the bouillon and 2 cups of boiling water.
Will splash so be careful.
Stir for 30 seconds and remove from heat.
Adjust bouillon for salt taste but that's it!
Can add an ounce or so of soy sauce for a richer color but back off on the bouillon or it'll be too salty!","url":"https://recipe.bluelayer.org/recipe/13887/bacon-gravy"},{"id":"13838","title":"Best Ever Mashed Potatoes","ingredients":"potatoes, raw, skin
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, sour, cultured","directions":"In a large stockpot, boil potatoes with salt until tender--about 15 minutes.
Drain water and add remaining ingredients.
Mash until smooth (I like to leave at least a few lumps, call me weird).
Serve with gravy or butter.
Note: You can easily turn this recipe into garlic mashed potatoes by adding 3 cloves roasted garlic when you mash.
For another tasty variation, try adding shredded cheddar and cooked broccoli pieces.","url":"https://recipe.bluelayer.org/recipe/13838/best-ever-mashed-potatoes"},{"id":"13746","title":"Garlic Zing Roasted Asparagus","ingredients":"asparagus, raw
oil, olive, salad or cooking
spices, garlic powder
salt, table","directions":"Use fresh asparagus with thin stalks - I have found the older and thicker the stalk, the stringer the end result will be.
It does not affect taste for me, but texture is a big part of my meal as well.
In a sheet pan lay out asparagus.
(I usually add ingredients right on food).
Drizzle veggies with oil (toss around).
Sprinkle garlic powder over veggies (toss again to coat).
Place in preheated HOT oven (400 degrees).
Cook for 7- 10 minutes.
Garlic powder will burn, so keep an eye on your asparagus.
I usually start to check when I can hear frying.
I will also take them out after 3 minutes and flip - I like them toasty.
Pierce thickest stalk to check for tenderness.
salt to taste.
Serve hot for best result - but will be ok if warm.
I like to pair them with beef dishes because gravy sets this dish off perfectly.","url":"https://recipe.bluelayer.org/recipe/13746/garlic-zing-roasted-asparagus"},{"id":"13742","title":"Pot Roast in the Crock Pot","ingredients":"beef, grass-fed, ground, raw
onions, raw
beef, grass-fed, ground, raw
salt, table
spices, pepper, black
mushrooms, white, raw
carrots, raw
potatoes, raw, skin
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Salt and pepper the pot roast.
Add pot roast, soup mix, stock, and vegetables to the crock pot.
Set the crock pot on low for 8 hours or high for 6 hours.
In the last hour of cooking time, mix the butter and flour and add to cooking liquids.
This will thicken the gravy.","url":"https://recipe.bluelayer.org/recipe/13742/pot-roast-in-the-crock-pot"},{"id":"13738","title":"Sawmill Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
onions, spring or scallions (includes tops and bulb), raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place sausage in a large, deep skillet.
Cook over medium heat until evenly brown.
Drain on paper towels, reserving 2 tablespoons fat in skillet.
Stir in flour, salt, and pepper.
Cook, stirring constantly, until flour is brown.
Add chopped green onion, and cook until tender.
Gradually stir in milk, and cook until thickened.
Add more milk if necessary to achieve preferred consistency.
Serve with sausage.","url":"https://recipe.bluelayer.org/recipe/13738/sawmill-gravy"},{"id":"13325","title":"Biscuits And Gravy Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
lard
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat","directions":"Fry up the sausage in a large frying pan, break up into little bits.
add in the Shortening and stir in.
now stir in the flour.
add in lowfat milk (about 1/2 qt) and cook or possibly thin till it is a nice gravy thickness.
Serve on biscuits add in some salt and a bunch of pepper.
A scrambled egg on the top is a nice touch.
/Large eggs","url":"https://recipe.bluelayer.org/recipe/13325/biscuits-and-gravy-recipe"},{"id":"12946","title":"Citrus Teriyaki Glaze","ingredients":"oil, sesame, salad or cooking
spices, garlic powder
spices, ginger, ground
orange juice, raw
sauce, teriyaki, ready-to-serve
sugars, brown
wei-chuan, five spice powder,
cornstarch
water, bottled, generic","directions":"Begin to heat sesame oil in a saute pan.
Add garlic and ginger and lightly saute.
Add orange juice and bring to a simmer.
Add teriyaki sauce and brown sugar.
Bring to a simmer and hold for 5 minutes at the simmer.
In a small bowl, mix cornstarch and water thoroughly.
Mix into teriyaki mixture slowly, stirring with a wire whisk.
Continue to cook until just thinner than gravy.
Serve over meat of your choice.
Top with sesame seeds.
For the chicken fritters, toss lightly.","url":"https://recipe.bluelayer.org/recipe/12946/citrus-teriyaki-glaze"},{"id":"12800","title":"Low Carb Bacon Gravy","ingredients":"bacon, meatless
bacon, meatless
wheat flour, white, all-purpose, unenriched
cream, fluid, heavy whipping
water, bottled, generic","directions":"In a heavy fry pan cook the bacon over med-high heat until done.
Remove the bacon to a plate to cool and carefully (it's hot!)
remove all, but 1/4 cup of the bacon grease from the pan (reserve the extra for another use).
Dice up bacon.
Turn the heat under the pan to med-high and whisk the flour into the bacon grease that is in the pan.
Continue to stir, allowing the roux to turn light golden brown and to froth.
Turn the heat down to medium and add the cream and water to the pan while continuing to stir.
The gravy will thicken as it continues to cook.
Once it is as thick as you would like, return the cooked, diced bacon to the pan, stirring to incorporate in the gravy.
Salt and pepper to taste.
Remove from the heat and serve.","url":"https://recipe.bluelayer.org/recipe/12800/low-carb-bacon-gravy"},{"id":"12596","title":"Peppered Country Gravy","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Remove all but 2 tablespoons chicken drippings from skillet.
Leave brown particles in skillet.
Add flour.
Stir on medium heat until browned.
Add salt and pepper.
Stir in milk.
Bring to boil.
Boil 2 minutes, stirring constantly.
Add a little more milk, if gravy is too thick, Serve hot, unstrained.
Tip: Adding a cold liquid to a hot Crisco and flour base, then stirring until it comes to a boil guarantees a smooth sauce.
There will be some tasty, crunchy bits in this gravy, however -- the fried particles from the pan.","url":"https://recipe.bluelayer.org/recipe/12596/peppered-country-gravy"},{"id":"12436","title":"Biscuits and Gravy","ingredients":"pork sausage, link/patty, unprepared
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"Brown sausage in skillet, stirring until it crumbles.
Drain, reserving 1 Tbs.
drippings in skillet.
Set sausage aside.
Add butter to drippings, heat over low heat.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk, cook over medium heat stirring constantly.
Stir in seasonings and sausage.
cook until heated.
I use a whisk.
Hey, Don't forget your favorite Bisquits ( I use grands).
Thanks SueL for the reminder.","url":"https://recipe.bluelayer.org/recipe/12436/biscuits-and-gravy"},{"id":"12420","title":"Most Simple Vegetarian White Gravy","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
butter, without salt
spices, pepper, black
salt, table
spices, garlic powder","directions":"mix all ingredients into a saucepan
whisk together over medium heat.
continue whisking until the sauce thickens.
if after about 5 minutes sauce isn't thickening still add more flour tbsp by tbsp until it is at your desired consistency.
if sauce is too thick, add more milk.","url":"https://recipe.bluelayer.org/recipe/12420/most-simple-vegetarian-white-gravy"},{"id":"12374","title":"Easy Gravy","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
soup, vegetable broth, ready to serve
miso
water, bottled, generic
soy sauce made from soy (tamari)
spices, onion powder","directions":"In a small bowl combine miso and warm water; stir until miso has dissolved.
In a 2 quart saucepan, melt margarine over medium heat.
Stir in flour until dissolved.
Add vegetable broth, miso mixture, soy sauce and onion powder.
Cook, stirring, over medium heat, until thickened.","url":"https://recipe.bluelayer.org/recipe/12374/easy-gravy"},{"id":"12231","title":"Giblet Gravy (For Poultry)","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Wash thoroughly the liver, gizzard and heart and cover with water and cook until tender.
Drain off the water and save.
Chop the giblets fine.
Pour off most of the fat in which the poultry has been cooked, leaving about 4 tablespoon of it in the pan.
Add 3 tablespoon of flour and blend well.
Measure the giblet water adding enough water to make 3 cups.
Pour slowly into the browned flour, stirring constantly until mixture thickens.
Add giblets and cook for a few minutes.
Season with salt and pepper and serve.","url":"https://recipe.bluelayer.org/recipe/12231/giblet-gravy-for-poultry"},{"id":"11769","title":"Southern Oil Biscuits With Self Rising Flour","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
lemon juice, raw","directions":"make a well in the bowl with your flour
pour in milk and oil , i use lemon juice cause it just helps the rise for me.
incorporate flour from inside going out may need a little more milk or flour
pinch off six balls of dough , she used canned milk , which i do to i use 1 cup of the canned milk for gravy and 1 cup for biscuits with the wash out canned water 1/4 cup of it
,i like big biscuits , or 12 depending on size you want , just make them the same size .
put on lightly greased cookie sheet
some people use cast iron skillet
bake in preheated 425 degree oven 15- 20 minutes until browned.","url":"https://recipe.bluelayer.org/recipe/11769/southern-oil-biscuits-with-self-rising-flour"},{"id":"11658","title":"Healthy Beef or Chicken Gravy","ingredients":"onions, raw
mushrooms, white, raw
parsley, fresh
soup, beef broth or bouillon canned, ready-to-serve
cornstarch
spices, pepper, black","directions":"In a saucepan, saute onion, mushrooms and parsley in 1/4 cup broth until vegetables are tender.
Combine cornstarch, pepper, and 1/2 cup of broth; stir until smooth.
Add to pan with the remaining broth.
Bring to a boil, stirring occasionally; boil for 2 minutes.","url":"https://recipe.bluelayer.org/recipe/11658/healthy-beef-or-chicken-gravy"},{"id":"11521","title":"Creamy Dreamy Mashed Potatoes","ingredients":"potatoes, raw, skin
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, sour, cultured
salt, table","directions":"Peel, then chop potatoes into large chunks.
Add to medium stockpot and add water to cover potatoes.
Place lid on pot and bring to boil.
Once the potatoes reach a boil, boil covered over medium heat for 20 minutes.
Remove pot from heat and drain potatoes.
Place butter in the bottom of large mixing bowl and add potatoes on top of butter.
Using a stand mixer (or a hand mixer), beat on low until potatoes are mashed.
Add milk, sour cream and salt.
Beat on medium high until potatoes are smooth, approximately 3 minutes.
Add more milk, if necessary, to bring to desired consistency.
Serve immediately topped with gravy.
*The sour cream in this recipe is optional.
If you dont have it on hand, just add extra milk.
But, I love the flavor that sour cream gives these potatoes.","url":"https://recipe.bluelayer.org/recipe/11521/creamy-dreamy-mashed-potatoes"},{"id":"11420","title":"Simple Stuffed Roast Turkey","ingredients":"ground turkey, raw
salt, table
ground turkey, raw
oil, corn, peanut, and olive","directions":"Rinse turkey inside and out with water and pat dry.
Sprinkle salt into cavity and on bird.
Preheat oven to 450F.
Remove the wishbone (optional) for easier carving.
Stuff neck cavity with dressing, fold skin under and secure with skewer.
Fold wings back.
Stuff main cavity 3/4 full with dressing, trussing optional.
I make a \"sling\" from bakers twine for lifting the bird.
Place bird on rack, on top of sling, into roasting pan.
Rub bird with oil, and sprinkle with salt.
put fat on top of breast.
Put bird in oven and reduce heat to 350F.
Bake 20-25 minutes per pound (15-20 if unstuffed).
Cover breast with small clean cloth (cheese cloth) after first hour of cooking.
If bird is getting too brown, cover very loosely with small amount of foil.
(to keep it from steaming).
Baste, after the first hour with the fat drippings in the pan, about every 40 minutes.
Remove from oven when done and place on platter to rest (20-30 minutes).
Make gravy (or not).I use Recipe #200005.","url":"https://recipe.bluelayer.org/recipe/11420/simple-stuffed-roast-turkey"},{"id":"11415","title":"Chocolate Gravy","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
water, bottled, generic","directions":"Mix dry ingredients well, add water, bring to a boil in a saucepan, boil until thickened.
Serve warm over biscuits.","url":"https://recipe.bluelayer.org/recipe/11415/chocolate-gravy"},{"id":"11276","title":"Biscuits All Covered In Gravy","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
pork sausage, link/patty, unprepared
wheat flour, white, all-purpose, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
soy sauce made from soy (tamari)","directions":"Preheat oven to 450
Put sausage on stove at a medium heat
Add dry biscuit ingredients to large bowl, stir together
Add butter and milk, stir until all mixed
Spoon biscuits onto greased cookie sheet
Bake biscuits 12-16 minutes, flipping after 6-8 minutes
Cook sausage until mostly done, chop into small pieces.
Add butter to sausage, stir til all butter melted
Sprinkle flour over sausage, stir
Slowly add milk, constaltly stiring
Add soy sauce, salt and peppr to taste","url":"https://recipe.bluelayer.org/recipe/11276/biscuits-all-covered-in-gravy"},{"id":"11032","title":"Savory Sausage Gravy","ingredients":"pork sausage, link/patty, unprepared
mushrooms, white, raw
onions, raw
spices, garlic powder
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
spices, nutmeg, ground
spices, basil, dried","directions":"In a large skillet or pan over medium heat, cook sausage, mushrooms, onion, and garlic until sausage is no longer pink.
Drain fat off of sausage mixture (if you use a chicken or turkey sausage there may be very little or no fat at all to drain off).
Stir in flour and sugar until sausage mixture is well coated.
Gradually add milk, stirring constantly.
Continue to cook over medium heat, stirring constantly until gravy thickens, about 5 minutes.
Remove from heat and stir in black pepper, nutmeg, and basil.
Serve hot over your favorite biscuits or toast.","url":"https://recipe.bluelayer.org/recipe/11032/savory-sausage-gravy"},{"id":"10889","title":"Golden Roast Turkey","ingredients":"ground turkey, raw
butter, without salt
salt, table
spices, pepper, black","directions":"Remove giblets and neck from turkey; wash, and set aside.
Wash turkey thoroughly inside and out.
Pat dry with towels.
Remove any excess fat.
Prepare your choice of dressing.
Preheat oven to 325F (160C).
Spoon some of dressing into neck cavity of turkey.
Bring skin of neck over back; fasten with poultry pin.
Spoon remaining dressing into body cavity; do not pack.
Insert 4 or 5 poultry pins at regular intervals.
Lace cavity closed with twine, bootlace fashion and then tie.
Bend wing tips under body, or fasten to body with poultry pins.
Tie ends of legs together.
Insert meat thermometer in inside of thigh at thickest part.
Place turkey on rack in shallow roasting pan.
Brush with some butter; sprinkle with salt and pepper.
Roast uncovered and brushing occasionally with remaining butter and pan drippings; about 4 hours, or until meat thermometer registers 185F.
Leg joint should move freely.
When turkey begins to turn golden, cover with a square of butter-soaked cheesecloth or a loose tent of foil, to prevent burning.
While turkey roasts, cook giblets and neck.
Place turkey on heated serving platter.
Remove cheesecloth or foil, twine, and poultry pins.
Let stand 20 to 30 minutes before carving.
Make gravy.
Serves 14 to 16.
Notes: Approximate baking time is 18 minutes per pound.","url":"https://recipe.bluelayer.org/recipe/10889/golden-roast-turkey"},{"id":"10834","title":"Tomato Gravy","ingredients":"bacon, meatless
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
tomatoes, red, ripe, raw, year round average
water, bottled, generic","directions":"In a heavy skillet over medium-high heat, melt drippings.
When hot, stir in flour, salt, and pepper, blending well.
Continute to stir until mixture is dark brown.
Add tomato juice and water, stirring until well blended.
Reduce heat to simmer and cook 5 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/10834/tomato-gravy"},{"id":"10688","title":"Chicken Shepherd's Pie","ingredients":"potatoes, raw, skin
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, cream of chicken, canned, condensed
shortening, vegetable, household, composite","directions":"Cook potatoes until tender.
Drain and mash.
If desired, whip with butter and milk.
Spread about half the potatoes in a round 2 litre casserole.
Mix chicken, soup and vegetables.
Spread over potato layer.
Top with remaining potatoes.
Bake at 350 until heated through, about 30 minutes.
We like all things cheesy, so I usually put one cup grated cheese on top of the chicken layer, before the top layer of potatoes.
You can substitute an equal amount of chicken gravy for the soup.
This reheats very well in the microwave.
In fact, sometimes I assemble it and put it in the fridge for the next night.
Then I don't bother putting it in the oven at all, I just scoop out bowls full and zap them.","url":"https://recipe.bluelayer.org/recipe/10688/chicken-shepherds-pie"},{"id":"10677","title":"Vegetarian \"chicken\" Fried Steak","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
spices, paprika
salt, table
spices, pepper, black
soymilk, original and vanilla, unfortified
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
shortening, vegetable, household, composite
parsley, fresh
cream, whipped, cream topping, pressurized","directions":"Slice the mock chicken into small, round steaks.
Pour 1/2 cup of the flour into a shallow dish.
Pour 1/2 cup of the flour into a second shallow dish and add the cornmeal, paprika, salt, and pepper.
Pour the soy milk into a third shallow dish.
Dip the steaks into the soy milk and then into the plain flour.
Dip into the soy milk again and then into the seasoned flour and cornmeal mixture.
Add 2 tablespoons of the oil to the heated skillet and cook 3 steaks at a time.
Brown for approximately 2 minutes on each side or until thoroughly cooked.
Transfer to a serving platter.
Repeat with the remaining oil and steaks.
Add the remaining flour to the skillet and cook for 2 minutes.
Whisk in the stock and the parsley and season with the salt and pepper.
Whisk the nondairy cream into the gravy.
Remove from the heat when bubbling.
Serve with warm biscuits topped with the gravy.","url":"https://recipe.bluelayer.org/recipe/10677/vegetarian-chicken-fried-steak"},{"id":"10610","title":"Buttermilk Chocolate Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"For Biscuits:
1.)
Preheat oven to 450 degrees F.
2.)
Combine dry ingredients in a bowl.
3.)
Cut cold butter into chunks and then cut into the flour until it resembles a course meal.
4.)
Add buttermilk until it is JUST combined (dont overmix).
5.)
If it appears too dry, then add a tad more buttermilk.
6.)
Turn dough onto a floured surface.
7.)
Very gently pat (do not roll) until desired thickness (I like 1/2-1 inch thick biscuits).
8.)
Using a round cutter, cut into biscuits.
9.)
Place on a cookie sheet, brush with melted butter if desired.
10.)
Bake for 10-12 minutes until lightly golden brown on top.
For Chocolate Gravy:
1.)
Place all ingredients in a saucepan.
2.)
Cook on medium-low heat until butter is melted.
3.)
Simmer for just a little bit longer.
4.)
Pour over warm biscuits and go to Heaven.","url":"https://recipe.bluelayer.org/recipe/10610/buttermilk-chocolate-biscuits"},{"id":"10607","title":"Chinese Pot Roast Recipe","ingredients":"beef, grass-fed, ground, raw
lard
spices, pepper, black
soy sauce made from soy (tamari)
water, bottled, generic
cabbage, raw","directions":"Brown meat on all sides in lard; pour off drippings.
Add in pepper, soy sauce and water; cover tightly and cook slowly 3 hrs or possibly till meat is tender.
Add in cabbage; steam 7 min.
Thicken cooking liquid for gravy, if you like.","url":"https://recipe.bluelayer.org/recipe/10607/chinese-pot-roast-recipe"},{"id":"8913","title":"Paprikosh","ingredients":"- 5 huge Carrots (cubed)
- 8 hefty Potatoes (cubed)
- 5 enormous Celery stalks
- 2 major Onions (sliced slender)
- 3 tablespoons Paprika*, salt & pepper to flavor","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Toss all substances into the sluggish cooker/Crock Pot, include water to supreme vegetables (it can make a style of gravy\") and cook upon substantial for 4 several hours.
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8913/paprikosh"},{"id":"8849","title":"Crockpot Chinese Pie","ingredients":"- 1 to 1 1/2 bodyweight flooring beef
- 1 offer (dry) brown gravy
- 4 to 6 medium crimson or spherical white potatoes, diced (regarding 4 cups)
- 2 tablespoons butter, melted","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
e-ebook://Internet pages/crockpot_recipes.htm
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8849/crockpot-chinese-pie"},{"id":"8844","title":"Crockpot Chicken Stroganoff","ingredients":"- 1 cup bitter product
- 1 tablespoon Gold Medal all-motive flour
- 1 envelope (.87 to 1.2 oz) chicken gravy merge
- 1 cup water
- 1 lb. boneless, skinless chicken breast halves, lower into 1\" components
- 1 16 oz. bag frozen stew greens, thawed
- 1 4-oz. jar sliced mushrooms, exhausted
- 1 cup frozen peas, thawed
- 1 1/2 cups Bisquick First or Diminished Excess weight baking combine
- 4 green onions, chopped","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Mixture bitter product, flour, gravy combine and water inside 3 1/2 to 4-quart Crock pot right until tender. Stir in just chicken, stew veggies and mushrooms. Address and cook upon
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8844/crockpot-chicken-stroganoff"},{"id":"8270","title":"Shoney's Broccoli Casserole","ingredients":"- 3 cups water
- 2 cups flour
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 4 4 Ounce dice steaks, trimmed, flattened
- 1ˆ’1/2 Tablespoons flooring beef, lean
- 1/4 cup flour
- 2 cups chicken broth
- 2 cups milk
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 8ˆ’10 minutes. Drain upon paper towels. Brown floor beef in just skillet. Stir in just flour, then being elements. Provide to boil, then simmer until finally thick. Pour gravy in excess of steaks.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Put water within medium bowl. Sift flour, salt, and pepper jointly in just one more bowl. Dip steaks inside water, then in just dry combination. Repeat. Lay lined steaks upon wax paper and freeze for 3 hrs. Deep fry stea.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8270/shoneys-broccoli-casserole"},{"id":"8233","title":"Popeye's Fried Chicken","ingredients":"- 2 cups Uncle ben's prolonged grain rice (cooked)
- 1 ˆ’ 16 oz. can Crimson chili beans in just chili gravy
- 1 teas. Chili powder
- 1/4 teas. Cumin","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Sprint garlic salt Within saucepan, warm beans without the need of allowing them boil. Stir inside of chili powder, cumin and garlic salt. Every time piping scorching, insert scorching rice and carefully combine.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8233/popeyes-fried-chicken"},{"id":"8083","title":"KFC Gravy","ingredients":"- 20 Chicken Wings, ideas eliminated
- 2 cups flour
- 2 eggs
- 2/3 cup milk
- 1 Bottle KC Masterpiece Authentic BBQ Sauce
- 1/4 cup honey","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: oil for deep frying Clean the chicken wings, then remove the wing pointers; slice the other 2 components in just 50 %. Shake off the extra water. House the eggs and milk within just a bowl and merge very well. Preset apa.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8083/kfc-gravy"},{"id":"7848","title":"Bob Evan's Sausage Gravy","ingredients":"- 1 pk Dry Yeast
- 1/4 cup Water
- 2 1/4 cups Hot water
- 6 tb Olive oil,+ more for pans
- 6 cups Flour
- 1 ts Salt
- 30 to 40 minutes.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Dissolve yeast inside hot water (105F is perfect). Enable it sit for 2 minutes. Insert the chill out of the ingedients and blend properly. Change out on to board and knead for 10 minutes. Desired destination again inside.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7848/bob-evans-sausage-gravy"},{"id":"7575","title":"MEATLOAF WITH CREAMY MUSHROOM GRAVY","ingredients":"- 1 tablespoon a lot more-virgin olive oil
- 1 teaspoon butter
- 3 cloves garlic, minced
- 1 cup carrots, peeled and grated
- 8 ounces fresh new button or cremini mushrooms, cleaned and chopped
- 1 cup dry crimson wine
- 1 cup wonderful bread crumbs
- 1 cup milk
- 3 pound lean floor beef
- 1 pound lean flooring pork
- 1 pound light Italian sausage
- 1 tablespoon freeze-dried parsley
- 1 teaspoon cute paprika
- Salt and recently flooring pepper to flavor","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7575/meatloaf-with-creamy-mushroom-gravy"},{"id":"7551","title":"UPSIDE-DOWN BEEF POT PIE","ingredients":"- 1 cup additionally 2 tablespoons butter
- 1 cup Cheddar cheese, grated
- 2 teaspoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups cooked beef, diced or shredded
- 1 cup frozen peas and carrots, thawed
- 1 cup diced cooked potatoes
- 1 cup beef gravy","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7551/upside-down-beef-pot-pie"},{"id":"7539","title":"SALISBURY STEAK Inside of ONION GRAVY","ingredients":"- 1 cup dry bread crumbs
- Salt and recently flooring pepper to style
- 1 tablespoon all-cause flour
- 1 cup ketchup
- 1 cup water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon composed mustard","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7539/salisbury-steak-inside-of-onion-gravy"},{"id":"7472","title":"CHICKEN Supper BAKED Inside ITS Private GRAVY","ingredients":"- 1 cup all-motive flour
- 1 cup butter, melted
- 1 cup undiluted evaporated milk
- 4 ounces American cheese, grated
- Salt and recently floor black pepper to flavor
- 4 ounces button mushrooms, cleaned and sliced
- Paprika, as required","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7472/chicken-supper-baked-inside-its-private-gravy"},{"id":"7265","title":"CHICKEN GRAVY","ingredients":"- 2 tablespoons chicken drippings, or other oil
- 1 cup chicken broth (or juice, or beer, or wine)
- Salt and pepper as demanded","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7265/chicken-gravy"},{"id":"7238","title":"HAM AND Purple-EYE GRAVY","ingredients":"- 4 slices nation ham, 1„ \" thick
- 1 cup incredibly hot espresso
- 2 tablespoons brown sugar","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7238/ham-and-purple-eye-gravy"},{"id":"6870","title":"Client Lamb Pies","ingredients":"- 2 c. diced lamb or mutton
- 1/2 c. diced carrots
- 1/2 c. peas, cooked or canned
- 1 c. gravy or thickened stock","directions":"1. Unique step: accompanying recipe.
2. Unique step: Client LAMB PIES
3. Unique step: Slash into minimal parts any still left-more than lamb or mutton. Cook the carrots right up until they are gentle, incorporate them, jointly with the peas, to the meat, and pour the gravy or thickened stock higher than all. Simmer carefully for a couple of minutes. Line patty pans with a slender layer of baking-powder biscuit dough, fill with the blend, and include the best with an additional skinny layer of the dough. Bake within a simple oven right up until the dough is baked.
4. Unique step: * * * * * PORK
5. Unique step: In general Capabilities OF PORK","url":"https://recipe.bluelayer.org/recipe/6870/client-lamb-pies"},{"id":"6869","title":"Spanish Stew","ingredients":"- 2 Tb. butter.
- 1 onion, sliced
- 1 Tb. flour
- 2 c. lamb or mutton, diced
- 1 c. stock or gravy
- 1 Tb. chilli sauce
- 1 purple pepper, minimize high-quality
- 2 tsp. salt","directions":"1. Unique step: is additional.
2. Unique step: SPANISH STEW
3. Unique step: (More than enough to Provide 6)
4. Unique step: 1-1/2 c. stewed tomatoes
5. Unique step: Put the butter inside of a frying pan and brown the sliced onion within just it. Include the flour and meat, and soon after browning them pour within the stewed tomatoes and the stock or gravy. Time with the chilli sauce, the purple pepper, and","url":"https://recipe.bluelayer.org/recipe/6869/spanish-stew"},{"id":"6856","title":"Braized Beef","ingredients":"- 3 lb. beef towards rump or low spherical
- 2 slim slices salt pork
- 1/4 c. diced carrots
- 1/4 c. diced turnips
- 1/4 c. diced onions
- 1/4 c. diced celery
- 3 c. boiling water","directions":"1. Unique step: Veggies reduce into very low elements are put inside the water and they cook even though the meat is baking. As meat written in just this path seriously chefs inside the flavored steam that rises against the greens, it results in being rather delicate and includes a splendid taste; furthermore, the gravy that could possibly be manufactured versus the liquid that continues to be provides to its value. Within serving it, a spoonful of the greens is in essence put upon the plate with each individual piece of meat.
2. Unique step: BRAIZED BEEF
3. Unique step: (Adequate to Provide 6)
4. Unique step: Flour
5. Unique step: Salt","url":"https://recipe.bluelayer.org/recipe/6856/braized-beef"},{"id":"6707","title":"Sausage Gravy: A Correct Cafe Recipe","ingredients":"- 1 1/2 weight sausage
- 2 ounces excess weight in opposition to cooked sausage
- 1/2 ounce onions, minced
- 1 1/2 ounces flour
- 2 cups beef or pork stock
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper","directions":"1. Cook sausage, drain and help you save the weight
2. Mix in onions to weight and cook right up until clear
3. Add flour and cook 5 minutes however DO NOT brown the flour (you comprise particularly manufactured a \"roux\" ) Warm stock and milk alongside one another inside of a different pan
4. Add your \"roux\" to the stock-milk blend, stirring with a whip
5. Cook right up until thick and delicate
6. Add salt and pepper to taste and include back again the cooked sausage and stir
7. Amazing!
8. To come across my solution cafe recipe for Buttermilk Biscuits, simply click listed here you should.","url":"https://recipe.bluelayer.org/recipe/6707/sausage-gravy-a-correct-cafe-recipe"},{"id":"6706","title":"Pork Gravy Recipe","ingredients":"- Mirpoix
- 3/4 cup finely chopped onion (4 ounces)
- 6 tablespoons finely chopped celery and celery tops (in excess of 2 ounces)
- 6 tablespoons finely chopped carrots (2 ounces)
- 5 cups chicken or pork stock
- 5 ounces body weight versus cooked pork
- 5 tablespoons flour (2 1/2 ounces) Salt and pepper to style","directions":"1. Following doing away with the pork (chops or loin) in opposition to the pan, mix in the mirepoix to the dippings Area the pan around medium-significant heat and cook until finally mirepoix is brown and humidity consists of evaporated leaving merely the bodyweight, mirepoix and browned drippings
2. Pour the blend into a enormous measuring cup (bodyweight will add to the supreme)
3. Spoon excess weight into a different measuring cup to 5 ounces (discard any about 5 ounces. If pork pounds does not equivalent at minimum 5 ounces, accurately add butter to create up the remainder)
4. Deglaze (pour close to within just edges of) the pan with some chicken or pork stock
5. Pour the deglazing liquid and mirepoix combination (minus the bodyweight) into a sauce pan with getting chicken or pork stock
6. Deliver to a boil and stop the warm to a simmer
7. Wipe out saute© pan, warm higher than medium heat and pour reserved excess weight into the pan
8. Add flour and create a brown roux, stirring right up until the combination browns (be mindful not to burn off) Slowly but surely pour the roux into the simmering stock blend, simmer 15 minutes until eventually thickened and marginally minimized
9. Worry the gravy and transform the seasoning
10. YUMMY! For a delectable Pork Loin recipe, simply click in this article.","url":"https://recipe.bluelayer.org/recipe/6706/pork-gravy-recipe"},{"id":"6686","title":"A Preferred Cafe Pork Recipe","ingredients":"- 6 1/4 inch thick slices of top quality ham
- 1/4 cup packed brown sugar
- 1/2 cup sturdy espresso
- A contact of water if completely expected","directions":"1. saute© ham earlier mentioned reduced heat, turning various situations Remove ham versus the skillet and retain very hot Stir brown sugar into pan drippings
2. Cook more than reduced warm until finally sugar dissolves, stirring consistently
3. Mix in espresso and simmer to get rid of and thicken (relating to 5-8 minutes) Return ham to the skillet to reheat if chosen, then plate ham
4. Provide gravy in excess of ham
5. Inside the South, they historically provide buttered grits and biscuits with their Region Ham and Pink
6. Eye Gravy. I provide nation fried potatoes and my tasty biscuits (with a lot of butter)","url":"https://recipe.bluelayer.org/recipe/6686/a-preferred-cafe-pork-recipe"},{"id":"6632","title":"Sausage Gravy: A Legitimate Cafe Recipe","ingredients":"- 1 1/2 weight sausage
- 2 ounces body weight in opposition to cooked sausage
- 1/2 ounce onions, minced
- 1 1/2 ounces flour
- 2 cups beef or pork stock
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper","directions":"1. Cook sausage, drain and preserve the body weight
2. Add onions to weight and cook till clear
3. Mix in flour and cook 5 minutes still DO NOT brown the flour (you mix in exactly built a \"roux\" ) heat stock and milk with each other within just a different pan
4. Add your \"roux\" to the stock-milk blend, stirring with a whip
5. Cook until finally thick and delicate
6. Add salt and pepper to taste and add back again the cooked sausage and stir
7. Wonderful!
8. To track down my top secret cafe recipe for Buttermilk Biscuits, simply click right here be sure to. Test this sausage gravy previously mentioned mashed potatoes!","url":"https://recipe.bluelayer.org/recipe/6632/sausage-gravy-a-legitimate-cafe-recipe"},{"id":"6070","title":"Garlic & herb mayonnaise","ingredients":"substances
1 garlic clove, beaten with salt
250g/9oz mayonnaise
1 tablespoon chopped contemporary chives
1 tablespoon chopped contemporary flat-leaf parsley
1 tablespoon recently squeezed
lemon juice","directions":"First, incorporate the overwhelmed garlic with the mayonnaise and the getting.
Then, incorporate perfectly and chill in advance of serving. This mayonnaise is least complicated applied out of the blue simply because of the clean herbs. substances dips, dressings, sauces and shares French vinaigrette will make 150ml/5fl oz.
Then, blend all the substances within just a 2 tablespoons pink or white wine vinegar 125ml/4fl oz gentle olive oil 1 teaspoon Dijon mustard 1 garlic clove pinch of sugar salt and recently floor black pepper screw-final glass jar. Safe the lid firmly, and shake vigorously. Depart to infuse for 2 several hours.
Then, remove the garlic clove, then go away the vinaigrette right away prior to employing. It will hold for up to a 7 days if saved inside the fridge. Lemon mustard vinaigrette helps make 150ml/5fl oz 1 teaspoon Dijon mustard 3 tablespoons contemporary lemon juice 125ml/4fl oz excess virgin olive oil salt and recently flooring black pepper.
Then, inside a lower bowl, whisk the mustard and lemon juice with each other.
Then, whisking consistently, gradually drizzle inside of the olive oil until eventually all the things is put together and an emulsion kinds. Year with salt and pepper, and make it possible for stand for 30 minutes.
Then, retain the services of specifically absent, or retail outlet within just a glass jar with a limited-fitting lid within the fridge for up to a 7 days. Shake nicely ahead of employ the service of. Discrepancies.
Then, insert finely chopped contemporary herbs this kind of as parsley, basil, marjoram and mint.
Then, sprinkle within some rinsed and exhausted capers, or some finely sliced gherkins or diced shallots.
Then, insert 11â„2 tablespoons roasting juices, with the oil worn out, if employing the dressing for a meat salad. Seek the services of immediately absent. dips, dressings, sauces and shares Béchamel sauce generates 450ml/3â„4pt substances 450ml/3â„4pt milk 1 bay leaf 10 entire black peppercorns 1 reduce onion, in excess of 1cm/1â„2within thick 50g/2oz butter 25g/1oz undeniable flour salt and recently floor black pepper.
Then, put the milk inside a hefty saucepan in excess of a very low warmth, and include the bay leaf, peppercorns and onion. Cook for regarding 5 minutes, permitting it appear slowly but surely to simmering place. Remove the pan in opposition to the warm, and tension the milk into a jug, discarding the flavourings.
Then, soften the butter carefully within a individual pan. As shortly as the butter melts, include the flour and, about a medium warmth, stir rather vigorously employing a picket spoon to deliver a soft paste, or roux.
Then, insert the milk a tiny at a year, stirring vigorously involving each and every addition. Any time around 50 percent the milk is in just, replace to a whisk and start out including even more milk at a year, whisking briskly, right until all the milk includes been supplemental.
Then, eradicate the warm to reduced, and allow for the sauce simmer carefully for 5 minutes, whisking at times. Period with salt and pepper. Barbecue sauce can make 600ml/1pt 2 tablespoons vegetable oil 1 onion, finely chopped 3 garlic cloves, minced 225ml/8fl oz tomato ketchup or tomato sauce 350ml/12fl oz cider vinegar 50ml/2fl oz Worcestershire sauce 75g/3oz golden granulated sugar 1 teaspoon chilli powder 1â„2 teaspoon cayenne pepper.
Then, warm the oil in just a saucepan above a medium warmth. Incorporate the onion and garlic, and sweat carefully, stirring, for over 5 minutes.
Then, insert the ketchup or tomato sauce, vinegar, Worcestershire sauce, sugar, chilli powder and cayenne.
Then, eliminate the warm and simmer, partly protected, for around 20 minutes right up until the sauce includes thickened a little bit. dips, dressings, sauces and shares Tomato sauce produces 600ml/1pt.
Then, put the vinegar and combined spice 300ml/10fl oz white vinegar 1 teaspoon blended spice 1.4kg/3lb ripe tomatoes, sliced 25g/1oz salt 100g/4oz golden granulated sugar these kinds of as Demerara within a stainless-metal or enamelled saucepan. Provide to the boil and remove versus the warm. Address and go away to infuse for 3â€\"4 hrs.
Then, put the tomatoes within just a independent large saucepan more than a medium warmth, and simmer carefully until finally pulpy.
Then, rub the tomato pulp during a sieve into a bowl. Return the strained pulp to the cleaned pan. Insert the salt and simmer carefully right up until the blend thickens. Incorporate the sugar and infused vinegar, stirring till extensively dissolved.
Then, proceed simmering, stirring sometimes, until finally the mix is the regularity of whipped product. Pot into incredibly hot sterilized glass jars, and seal tightly (deliver indeed the lids are vinegar-evidence). The tomato sauce will continue to keep for up to 6 weeks. Creamed tomato sauce will make 300ml/10fl oz 6 ripe tomatoes 125ml/4fl oz double product 50ml/2fl oz undeniable yogurt salt and recently floor black pepper.
Then, scald the tomatoes inside a bowl of precisely-boiled water for 30 seconds. Peel, then finely chop the flesh.
Then, put the tomatoes within a large saucepan, and incorporate 175ml/6fl oz water. Include the pan, and simmer till the sauce is thick and creamy.
Then, stir within just the product and yogurt. Period with salt and pepper, and provide sizzling or hot. dips, dressings, sauces and shares Chicken stock produces 1.8 litres/3pt 1 x 1kg/21â„4lb uncooked chicken carcass 100g/4oz carrot, coarsely chopped 100g/4oz celery, coarsely chopped 200g/7oz onion, coarsely chopped 3 garlic cloves 1 teaspoon salt 1 bouquet garni.
Then, put the chicken carcass within just a higher stockpot and go over with 3 litres/ 5pt water. Insert the getting elements, and carry to the boil higher than a significant warmth.
Then, skim off any cloudy scum that rises to the appear and, after the scum helps prevent forming, avert the warmth to medium and simmer, found, for 2 several hours. If you desire to eliminate the stock, stir more than a substantial warmth till very low to the demanded total.
Then, closely tension all through a high-quality-mesh sieve and go away to amazing. Refrigerate for 8 hrs or right away, then skim off any excess weight against the show up.
Then, retail store inside the fridge and hire within just 3 times, or divide into quantities and freeze until finally necessary. Vegetable stock creates 500ml/18fl oz.
Then, put the oil in just a enormous casserole dish 1 tablespoon olive oil 2 leeks, somewhere around chopped 2 carrots, chopped 1 celery adhere, chopped 1 very low russet potato, chopped 2 garlic cloves, halved 50g/2oz dried crimson lentils 1 bay leaf 1â„2 teaspoon peppercorns 1â„2 tablespoon light-weight soy sauce pinch of dried thyme 6 sprigs of fresh new flat-leaf parsley more than a medium warmth. Sauté the leeks, carrots, celery, potato and garlic right up until a little browned. Include 1.2 litres/2pt water and the becoming.
Then, deliver to the boil, then avert the warmth and simmer, acquired, for 1 hour. Tension the stock during a great-mesh sieve and depart to great.
Then, retailer within just the fridge and employ the service of in 3 or 4 times, or divide into quantities and freeze right up until necessary. 2.7kg/6lb beef bones 1 huge onion, sliced dips, dressings, sauces and shares Beef stock creates 1.8 litres/3pt 8 full black peppercorns 4 sprigs of fresh new flat-leaf parsley 3 massive carrots, chopped 2 celery sticks, chopped 1 substantial tomato 100g/4oz parsnip, chopped 100g/4oz potatoes, cubed 1 bay leaf 1 tablespoon salt 2 teaspoons dried thyme 2 garlic cloves.
Then, preheat the oven to 230°C/450°F/Gasoline mark 8.
Then, put the beef bones, onion and carrots inside a high shallow roasting pan. Roast in just the oven, figured out, for 30 minutes or right up until the bones are browned, turning often.
Then, drain off any pounds. Put the browned bones, onion and carrots within just a enormous stockpot or significant saucepan. Pour 150ml/5fl oz water into the roasting pan and swirl close to the pan. Pour this liquid into the soup pot. Incorporate the celery, tomato, parsnip, potatoes, peppercorns, parsley, bay leaf, salt, thyme and garlic. Pour inside of 2.8 litres/43â„4pt water.
Then, provide the blend to the boil, then skim off any cloudy scum in opposition to the seem. Avert the warm, protect the pan and simmer carefully for 5 several hours, skimming off scum towards period to season as demanded.
Then, very carefully worry the stock during a wonderful-mesh sieve. Discard the meat, veggies and seasonings. Depart the stock to great carefully, then skim off any body weight versus the show up and discard.
Then, keep the stock inside of the fridge and employ inside of 3 times, or divide into quantities and freeze till demanded. dips, dressings, sauces and shares Fish stock generates 1.8 litres/3pt 2.3kg/5lb fish trimmings 5 onions, quartered 5 celery sticks, together with leaves, chopped 5 sprigs of refreshing flat-leaf parsley 5 bay leaves 1 teaspoon dried thyme 750ml/11/4pt dry white wine salt and recently floor black pepper.
Then, put all the substances within just a superior stockpot or major saucepan, and incorporate 3 litres/5pt water. Preset about a significant warm, provide to the boil, then skim off any scum towards the appear.
Then, stop the warm and simmer, learned, for regarding 40 minutes, proceeding to skim off scum versus the look as it rises. Meticulously pressure the alcoholic beverages throughout a great-mesh sieve, and discard the seasonings.
Then, let to interesting, then refrigerate until eventually essential. Employ the service of upon the very same working day the stock is built, or divide into quantities and freeze till expected. Conversion tables Conversion tables Weights Imperial Approx. metric Imperial Approx. metric related similar 1/2 oz 15g 1oz 25g 11/2 oz 40g 2oz 50g 21/2 oz 60g 3oz 75g 4oz 100g 5oz 150g 6oz 175g 7oz 200g 8oz 225g 9oz 250g 10oz 275g 11oz 300g 12oz 350g 13oz 375g 14oz 400g 15oz 425g 16oz (1lb) 450g 1lb 2oz 500g 11/4 lb 600g 11/2 lb 700g 13/4 lb 850g 2lb 900g 21/2 lb 1.1kg 3lb 1.4kg 31/2 lb 1.6kg 4lb 1.8kg 41/2 lb 2kg 5lb 2.3kg 51/2 lb 2.5kg 6lb 2.7kg 61/2 lb 3kg 7lb 3.2kg 71/2 lb 3.4kg 8lb 3.6kg 81/2 lb 3.9kg 9lb 4.1kg 91/2 lb 4.3kg 10lb 4.5kg The Imperial pound (lb), which is 16 ounces (oz), equals practically 450 grams (g). Oven temperatures ºC ºF Gasoline mark Temperature 130 250 140 275 150 300 160â€\"170 325 180 350 190 375 200 400 210â€\"220 425 230 450 240 475 1/2 Unbelievably neat 1 Fairly awesome 2 Awesome 3 Sizzling 4 Gentle 5 Quite warm 6 Quite incredibly hot 7 Incredibly hot 8 Really incredibly hot 9 Pretty warm Conversion tables Oven temperatures Imperial Approx. metric Imperial Approx. metric related related 1fl oz 25ml 2fl oz 50ml 3fl oz 75ml 31/2 fl oz 100ml 4fl oz 125ml 5fl oz (1/4 pt) 150ml 6fl oz 175ml 7fl oz 200ml 8fl oz 225ml 9fl oz 250ml 10fl oz (1/2 pt) 300ml 12fl oz 350ml 15fl oz (3/4 pt) 450ml 18 fl oz 500ml 20fl oz (1pt) 600ml 30fl oz (11/2 pt) 900ml 35 fl oz (2pt) 1.2 litres 40 fl oz (21/2 pt) 1.5 litres Spoon ways All the dimensions offered inside of the recipes are for position spoonfuls (British Imperial Regular) 1 teaspoon = 5ml 1 tablespoon = 15ml The tablespoon dimensions underneath are identical to virtually 1oz (25g) of the after substances: Breadcrumbs (dried) 3 Breadcrumbs (contemporary) 7 Butter/margarine/lard 2 Cheese, grated (Cheddar) 3 Cheese, grated (Parmesan) 4 Cocoa powder 4 Cornflour/custard powder 21/2 Flour, unsifted 3 Rice (raw) 2 Sugar (granulated, caster) 2 Sugar (icing) 3 Honey/syrup 1 Yeast (dried) 2 index A Alaskan crimson salmon Alaskan salmon chowder 434 Alaskan salmon chowder 434 Alaskan blueberry espresso cake 670 Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 almonds Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 Amaretti 610 Bakewell tart 664 Espresso almond ice-product cake 689 Dutch macaroons 709 Frangipane tart 691 Marzipan 638 Nutty rice salad 111 Trout with almonds 472 Tuna almondine 475 Amaretti 610 anchovies Anchovy & garlic dip 721 Anchovy dip 721 Anchovy tart 163 Traditional Caesar salad 96 Lamb & anchovies with thyme 319 Squid with wine & rosemary 459 Tapenade 724 Anchovy & garlic dip 721 Anchovy dip 721 Anchovy tart 163 Apple & blackcurrant pancakes 557 Apple & Brie omelette 129 Apple & cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 apples Apple & blackcurrant pancakes 557 Apple & Brie omelette 129 Apple & cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 Apple-loaded chicken 343 Baked apples inside of honey & lemon 566 Caramelized apple tarts 669 Curried carrot & apple soup 38 Day & apple muffins 678 Grilled apple stack 647 Lemon chocolate cake 682 Hobby fruit & apple foam 604 Pork with apples 296 Potato apple cake 682 Rhubarb & apple cobbler 599 Sly cakes 660 Snow-capped apples 648 Strawberry & apple crumble 575 Strawberry baked apples 567 Waldorf chicken salad 98 Apple-filled chicken 343 Apricot & orange jellies 633 Apricot delice 609 Apricot idiot 602 Apricot soufflé 588 apricots Apricot delice 609 Apricot idiot 602 Apricot & orange jellies 633 Apricot soufflé 588 Armenian stew 239 Chocolate & apricot squares 703 Pork & apricot casserole 191 Simple apricot whip 634 index Spiced fruity couscous 521 Armenian stew 239 Aromatic green casserole 240 Artichoke & prawn cocktail 86 artichokes Artichoke & prawn cocktail 86 Chickpea & artichoke stew 248 Product of artichoke soup 42 Contemporary salad with raspberry vinaigrette 113 Grilled artichoke salad 94 Jerusalem artichoke soup 10 Spinach & artichoke casserole 248 asparagus Asparagus & bean beef 269 Asparagus & chorizo salad 72 Asparagus & potato salad 98 Asparagus cashew stir-fry 481 Broccoli & asparagus fusilli 488 Courgette & asparagus parcels 535 Grilled asparagus & leeks 48 Salmon & asparagus linguine 447 Asparagus & bean beef 269 Asparagus & chorizo salad 72 Asparagus & potato salad 98 Asparagus cashew stir-fry 481 Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella & Cheddar hotpot 252 Aubergine with pork & prawns 284 aubergines Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella & Cheddar hotpot 252 Aubergine with pork & prawns 284 Brinjal curry 483 Chargrilled kebabs 545 Chunky vegetable chilli 254 Moussaka 312 Pasticcio 512 Ratatouille 529 Ratatouille penne bake 548 Roasted Mediterranean veggies 537 Tunisian greens 526 Turkish lamb stew 310 Autumn barley stew 240 Autumn fruit activity hens 403 Avocado product 87 avocados Avocado product 87 Blue cheese & avocado dip 723 Chilled avocado soup 11 Guacamole 719 Mango & melon ginger salad 656 Spicy avocado dip 718 B bacon perspective as well smoked again bacon Bacon & crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked bean & bacon casserole 192 Banana & pecan salad 114 Beef & stout casserole 182 Tacky potato skins 80 Chicken & bacon kebabs 61 Common Caesar salad 96 Devils upon horseback 74 Recreation pie 171 Liver, bacon & onions 321 Onion tart 161 Pâté en croûte 78 Pork & liver pâté 77 Potato soup 27 Quails with bacon & juniper 398 Sea bass stew 229 Shepherd’s pie 178 Spinach & bacon salad 116 Steak, kidney & mushroom pie 270 Succotash 91 Tomato soup 29 Bacon & lentil stew 192 Bacon & crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked Alaska 595 Baked apples within honey & lemon 566 Baked barley & huge bean casserole 256 Baked bean & bacon casserole 192 Baked bean & vegetable casserole 241 index baked beans Baked bean & bacon casserole 192 Baked bean & vegetable casserole 241 Baked Brie with sunshine-dried tomatoes 126 Baked coconut rice pudding 584 Baked cod with tomatoes 463 Baked Cornish video game hens 402 Baked cranberry pork chops 285 Baked fennel 84 Baked lentil & vegetable stew 249 Baked mozzarella & tomatoes 83 Baked mushrooms 48 Baked peanut tofu 491 Baked potatoes with salsa 536 Baked seafood salad 110 Baked squash casserole 253 Baked filled lobster 445 Bakewell tart 664 baking potatoes Baked potatoes with salsa 536 Tacky potato skins 80 Baklava 688 Bamboo shoot salad 117 bamboo shoots Bamboo shoot salad 117 Very hot & bitter soup 17 Banana cake 672 Banana & chicory salad 119 Banana & pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 bananas Banana cake 672 Banana & chicory salad 119 Banana & pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 Bananas with chocolate marshmallow sauce 652 Bananas with incredibly hot lemon sauce 555 Boozy banana soufflé 565 Brazilian espresso bananas 632 Chocolate banana sundae 633 Unique fruit pancakes 559 Fried bananas 560 Fruity bread pudding 582 Bananas with chocolate marshmallow sauce 652 Bananas with very hot lemon sauce 555 Barbecue sauce 728 Barbecued monkfish 458 barley Autumn barley stew 240 Baked barley & large bean casserole 256 Barley & pine nut casserole 243 Chunky vegetable chilli 254 Scotch broth 29 Barley & pine nut casserole 243 Basil-crammed lamb roast 313 basmati rice Lentil & rice salad 140 Purple fried rice 156 Saffron rice salad 102 Tomato rice 539 Basque tomatoes 116 Basque tuna stew 409 Batter-dipped tofu 482 Bean & celery stew 237 Bean croquettes 137 Beansprout & pepper salad 117 beansprouts Beansprout & pepper salad 117 Chicken chop suey 355 Chicken with beansprouts 375 Chinese prawn salad 108 Gado gado 513 Distinctive chow mein 153 Tofu & broccoli stir-fry 486 Béchamel sauce 728 beef check out as well beef olives and minced beef and stewing beef Asparagus & bean beef 269 Beef & pork ragù 272 Beef & stout casserole 182 Beef carpaccio 60 Beef stroganoff 266 index Beef Wellington 264 Consommé 32 Fillet of beef with porcini & lovable peppers 263 Roast beef & Yorkshire pudding 273 Beef & cabbage pie 170 Beef & lentil soup 21 Beef & pork ragù 272 Beef & pumpkin curry 268 Beef & mushroom burgers 277 Beef & stout casserole 182 beef bones Beef stock 731 Beef carpaccio 60 Beef daube 271 Beef fajitas 259 Beef goulash 258 Beef hotpot 182 beef olives Beef olives within just gravy 275 Beef olives within gravy 275 Beef paprikash 185 Beef satay 72 Beef stock 731 Beef stroganoff 266 Beef, tomato & olive kebabs 276 Beef Wellington 264 beetroot Beetroot & chive salad 113 Beetroot & orange salad 112 Beetroot & yogurt salad 49 Borscht 12 Crimson onion & beetroot soup 36 Beetroot & chive salad 113 Beetroot & orange salad 112 Beetroot & yogurt salad 49 Beetroot fettuccine 518 beetroot pasta Beetroot fettuccine 518 Bermuda cheesecake 676 Black bean & salsa salad 101 black beans Black bean & salsa salad 101 Chunky vegetable chilli 254 black cherries Black cherry crêpes 586 Black cherry crêpes 586 black-eyed beans Merged bean salad 138 blackberries Blackberry batter pudding 580 Bramble scones 680 Pear & blackberry crumble 572 Poppy seed custard with pink fruit 556 Blackberry batter pudding 580 Blackcurrant jelly with coulis 619 blackcurrants Apple & blackcurrant pancakes 557 Blackcurrant jelly with coulis 619 blue cheese Blue cheese & avocado dip 723 Blue cheese hotpot 534 Blue cheese & avocado dip 723 lue cheese hotpot 534 blueberries Alaskan blueberry espresso cake 670 Blueberry sundae 555 Blueberry trifle 613 Creamy puddings 584 Spiced pear & blueberry parcels 567 Summertime berries inside of Champagne jelly 656 Blueberry sundae 555 Blueberry trifle 613 Blushing pears 646 Boozy banana soufflé 565 Borlotti bean salad 102 borlotti beans Borlotti bean salad 102 Blended bean salad 138 Borscht 12 Boston bean soup 12 Bottarga Bottarga spaghetti 155 Bottarga spaghetti 155 Braised Chinese veggies 487 Braised pork slices 295 braising steak Beef daube 271 Bramble scones 680 Brandied chocolate cake 674 Brandy snaps 713 Brandy trifle 637 index Brazil ridiculous Nut roast 507 Brazilian espresso bananas 632 Bread & butter pudding 590 Breaded mushrooms 58 Brie Apple & Brie omelette 129 Baked Brie with solar-dried tomatoes 126 Cheese pie 162 Brinjal curry 483 Wide bean, pea & goat’s cheese salad 145 wide beans Baked barley & wide bean casserole 256 Large bean, pea & goat’s cheese salad 145 Tomato & bean salad 100 broccoli Aromatic green casserole 240 Broccoli & asparagus fusilli 488 Broccoli salad 120 Broccoli with feta & tomato sauce 543 Chicken broccoli casserole 210 Purple curry with cashews 550 Spiced noodle salad 140 Spicy noodle salad 97 Stir-fried broccoli pasta 141 Tofu & broccoli stir-fry 486 Vegetable fritters 59 Vegetable soup 30 Vegetable-loaded conchiglioni 546 Broccoli & asparagus fusilli 488 Broccoli salad 120 Broccoli with feta & tomato sauce 543 Brown fish stew 236 brown rice Brown rice & chicken salad 110 Brown rice stew 238 Cheese & rice casserole 237 Marinated tomato & rice salad 146 Brown rice & chicken salad 110 Brown rice stew 238 Bruschetta 54 Stilton & pear bruschetta 66 Brussels sprouts Aromatic green casserole 240 Autumn barley stew 240 Baked lentil & vegetable stew 249 Chestnut & sprout sauté 494 bulgur wheat Warm bulgur salad 119 Tabbouleh & tofu 502 Veggie burgers 528 Butter bean & chicken casserole 224 butter beans Butter bean & chicken casserole 224 Quinoa & butter beans 498 Tuscan bean & tuna salad 95 Butterfly cakes 675 Butterfly prawns 70 butternut squash Baked squash casserole 253 cabbage Beef & cabbage pie 170 Cabbage soup 45 Cabbage & tofu 489 Duck with leek & cabbage 396 Gado gado 513 Cabbage soup 45 Cabbage & tofu 489 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Cajun lamb with rice 305 Calamari 65 Calamari stew 230 Californian baked pears 657 Californian prawn & scallop stir-fry 410 calves’ kidney Calves’ kidney stew 195 Calves’ kidney stew 195 Camembert Camembert with garlic 124 Cheese pie 162 Camembert with garlic 124 Cappuccino creams 606 cannellini beans French bean soup 18 Tuna & bean salad 104 cantaloupe melon Grilled chicken with sizzling salsa 368 index Melon medley 649 Mango & melon ginger salad 656 Persian melon cups 644 Spiced fruit platter 651 capers Dover sole with capers 435 Feta cheese & capers 124 Caramelized apple tarts 669 caraway seeds Seed cake 676 Carrot & coriander soup 13 carrots Baked bean & vegetable casserole 241 Carrot & coriander soup 13 Curried carrot & apple soup 38 Gado gado 513 Leek & carrot gratin 551 Minestrone soup 23 Mustard carrot salad 114 Spring vegetable stir-fry 532 Tomato & carrot soup 37 Vegetable soup 30 cashew mad Asparagus cashew stir-fry 481 Chinese chicken with cashew crazy 365 Lamb with cashew nut curry 303 Nut roast 507 Purple curry with cashews 550 Casseroled beans & penne 501 Catalan soup 13 cauliflower Cauliflower fritters 62 Cauliflower & walnut soup 14 Gado gado 513 Merged bhajias 74 Oyster & cauliflower stew 226 Vegetable fritters 59 Cauliflower fritters 62 Cauliflower & walnut soup 14 caviar Devilled eggs with caviar 70 Pasta with caviar 134 celery Baked bean & vegetable casserole 241 Bean & celery stew 237 Black bean & salsa salad 101 Celery & Stilton soup 14 Clam chowder 16 Minestrone soup 23 Crammed celery 88 Swiss chicken casserole 211 Vegetable soup 30 Celery & Stilton soup 14 Ceviche 438 Champagne granita 631 Chargrilled kebabs 545 Chargrilled peppers & lovable potatoes 509 Chargrilled pork fillet with apple sauce 282 Cheddar cheese Apple & cheddar pie 172 Cheese & crabmeat casserole 232 Ham & cheese casserole 191 Macaroni cheese 527 Olive cheese balls 56 One-pot macaroni & cheese 239 Cheese & courgette quiche 165 Cheese & crabmeat casserole 232 Cheese & rice casserole 237 Cheese & spinach puffs 83 Cheese pie 162 Cheese-loaded rice balls 145 Tacky garlic bread 80 Tacky potato skins 80 Tacky crammed peppers 55 cherries check out additionally black cherries and glacé cherries and Morello cherries and bitter cherries Cherry clafoutis 667 Cheery moose 605 Purple fruit salad 648 Cherry clafoutis 667 Cherry mousse 605 Cherry pie 592 cherry tomatoes Beef, tomato & olive kebabs 276 Couscous vegetable loaf 511 Duck with tomatoes 389 Cherry turnover 660 chestnut mushrooms Combined mushroom ragout 544 index Chestnut & sprout sauté 494 chestnuts Chestnut & sprout sauté 494 chicken check out on top of that poussins Almond chicken casserole 220 Apple-loaded chicken 343 Brown rice & chicken salad 110 Butter bean & chicken casserole 224 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Chicken & bacon kebabs 61 Chicken & beef satay 350 Chicken & chickpea stew 341 Chicken & crackers casserole 215 Chicken & leek casserole 205 Chicken & pasta broth 216 Chicken & potato bake 206 Chicken & ricotta in just wine 345 Chicken & sausage pie 175 Chicken & sweetcorn stew 216 Chicken & veggies 378 Chicken & vegetable terrine 369 Chicken breasts & balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken inside peanut sauce 346 Chicken within just spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta & Parma ham 336 Chicken with lime stuffing 342 Chicken with sage & lemon 351 Chilli chicken casserole 221 Chinese chicken with cashew outrageous 365 Chinese-style and design chicken 358 Cock-a-leekie 16 Coq au vin 352 Coronation chicken 349 Fragrant saffron chicken 364 Garlic & herb chicken 366 Garlic & lime chicken 380 Garlic & nut butter chicken 338 Grilled chicken with warm salsa 368 Indian charred chicken 371 Indonesian-design satay chicken 339 Jerk chicken 372 Khara masala balti chicken 335 Kung po chicken 354 Medium balti chicken 337 Mulligatawny 24 Mustard chicken 363 One-pot Cajun chicken gumbo 213 One-pot chicken couscous 213 Paella 157 Pan-fried chicken with purple wine sauce 361 Parsley, walnut & orange chicken 332 Pepper chicken with ginger and garlic 333 Peppered chicken pasta 151 Pesto chicken salad 135 Sage chicken & rice 379 Sautéed chicken with herbs 362 Sherry chicken casserole 219 Soy-braised chicken 344 One of a kind chow mein 153 Spiced chicken casserole 205 Spicy masala chicken 377 Swiss chicken casserole 211 Szechuan overwhelmed chicken 92 Tarragon chicken casserole 224 Thai chicken green curry 347 Tortilla chicken casserole 217 Regular fried chicken 348 Tuscan chicken 360 Vietnamese chicken & lovable potato curry 334 Waldorf chicken salad 98 index Heat chicken & feta salad 357 Winter season chicken stew 217 Yellow bean chicken 376 chicken liver Chicken liver pâté 76 Pâté en croûte 78 Chicken & bacon kebabs 61 Chicken & beef satay 350 Chicken & crackers casserole 215 Chicken & leek casserole 205 Chicken & pasta broth 216 Chicken & potato bake 206 Chicken & ricotta in just wine 345 Chicken & sausage pie 175 Chicken & sweetcorn stew 216 Chicken & greens 378 Chicken & vegetable terrine 369 Chicken breasts & balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken in just peanut sauce 346 Chicken inside spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken liver pâté 76 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta & Parma ham 336 Chicken with lime stuffing 342 Chicken with sage & lemon 351 Chickpea & artichoke stew 248 Chickpea chole 490 Chickpea salad 138 chickpeas Armenian stew 239 Chicken & chickpea stew 341 Chickpea & artichoke stew 248 Chickpea chole 490 Chickpea salad 138 Falafels 523 Greek-structure chickpea casserole 247 Hummus 725 chicory Banana & chicory salad 119 Orange & chicory salad 120 Child’s birthday cake 671 Chilled avocado soup 11 Chilled cucumber soup 20 Chilled pea soup 26 Chilled noodles & peppers 547 Chilli beef within tortillas 267 Chilli tomato dip 724 Chilli-flavoured pork 299 Chilli-garlic crab sticks 69 Chillies loaded with turkey 386 chillies Chilli beef within tortillas 267 Chilli chicken casserole 221 Chilli-garlic crab sticks 69 Fig & chilli tagliatelle 151 Piperade 131 Chinese cabbage Stewed cabbage hotpot 242 Chinese cabbage soup 35 Chinese chicken with cashew crazy 365 Chinese egg flower soup 43 Chinese lettuce wraps 146 Chinese mushrooms Braised Chinese greens 487 Mushroom & ginger duck 390 Tofu with mushrooms 496 Tofu with mushrooms & peas 541 Chinese prawn salad 108 Chinese spare ribs 292 Chinese-design chicken 358 Chinese vegetable casserole 251 Chive omelette stir-fry 127 chives Beetroot & chive salad 113 Chive omelette stir-fry 127 Chocolate & apricot squares 703 Chocolate & pear crumble 581 index Chocolate banana sundae 633 Chocolate brandy product 634 Chocolate cake 679 Chocolate charlotte 614 Chocolate chip muffins 680 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate crunch biscuits 708 Chocolate éclairs 662 Chocolate fluff 638 Chocolate fudge pudding 600 Chocolate ice-product sandwiches 624 Chocolate meringue pie 665 Chocolate pecan pie 694 Chocolate roulade 681 Chocolate rum pots 623 Chorizo sausages Asparagus & chorizo salad 72 Cajun chicken jambalaya 359 Xmas pudding 594 chuck steak Spiced beef & onions 261 Chunky vegetable chilli 254 Steak, kidney & mushroom pie 270 ciabatta Bruschetta 54 Chicken with ciabatta & Parma ham 336 Parma ham & pepper pizzas 89 Roast garlic toast 50 cinnamon Cinnamon ice product 627 Cinnamon & nutmeg ice product 620 Cinnamon & nutmeg ice product 620 Cinnamon ice product 627 Citrus jelly 622 Citrus tart 666 Clam & Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 clams Baked filled lobster 445 Clam & Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 Seafood spaghetti 144 Spaghetti marinara with seafood 454 Common Caesar salad 96 Regular custard 592 Cock-a-leekie 16 cocoa powder Chocolate & pear crumble 581 Chocolate cake 679 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate fudge pudding 600 Chocolate pecan pie 694 Chocolate roulade 681 Mississippi mud pie 690 coconut Coconut cake 661 Coconut ice 714 Coconut cute 699 Coconut cake 661 Coconut ice 714 coconut milk Baked coconut rice pudding 584 Curried prawns within just coconut milk.
Then, soups and salads • Starters and canapés.
Then, fish, meat and poultry • Vegetarian and vegetable dishes.
Then, pasta and rice • Desserts and cute snacks.
Finally, cakes, biscuits and pastries • Sauces and condiments With 1000 delicious and straightforward-to-stick to recipes in its internet pages, this e-book delivers the perfect alternative to all all those vexed thoughts more than what to cook. No much more distressing previously mentioned what to put upon the desk; you will simply be ready to identify a thing to tempt the palate and fulfill the hunger of even the fussiest eaters â€\" no matter what the social gathering. In opposition to year-honoured classics to the even further weird, there is lots of determination right here. The choice will attraction to equally rookie and proficient chefs alike, irrespective of whether you are on the lookout for recommendations for a mild, scrumptious lunch, a straightforward, hearty dinner, a feast in shape for relatives and good friends, or everything extra advanced for a supper bash. ISBN 978-1-84193-998-8 9 781841 939988 > £8.99 Vonage is happy to","url":"https://recipe.bluelayer.org/recipe/6070/garlic-herb-mayonnaise"},{"id":"5641","title":"Common fried chicken","ingredients":"2 very low chickens, every slice into
8 parts
250g/9oz simple flour
1 teaspoon salt
1â„2 teaspoon mustard powder
1â„2 teaspoon flooring black pepper
400g/14oz lard
For the gravy
25g/1oz butter melted
1 tablespoon simple flour
175ml/6fl oz chicken stock
50ml/2fl oz one product
salt and recently floor black pepper","directions":"First, clean each individual piece of chicken beneath chilly managing water. Pat dry with kitchen area paper.
Then, put the flour, salt, mustard and pepper inside a substantial bag. Shake to incorporate the elements. Lose the chicken components into the bag a couple at a year, and shake the bag vigorously till each individual piece is properly included. Remove the chicken areas in opposition to the bag, and shake off the added flour.
Then, warmth the lard inside of a significant frying pan more than a medium warmth. The pounds need to fill the pan to a detail of in excess of 5cm/2within just. Include much more lard if essential.
Then, at the time the body weight is warm however not smoking, start off frying the chicken. Put within just the thigh and legs initially, and address the pan. Raise the deal with once in a while to examine that the chicken is not burning. Whenever it turns a darkish brown, turn just about every piece around, go over, and all over again cook until eventually darkish brown. Cook the other chicken areas within the exact same route.
Finally, to deliver the gravy, pour out the frying body weight against the pan and exchange it with the butter, then stir inside of the flour. Whenever bubbly, stir in just the stock and product, and cook right until the sauce thickens. Period with salt and pepper. Provide the sauce independently. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5641/common-fried-chicken"},{"id":"5616","title":"Liver, bacon & onions","ingredients":"900g/2lb liver, cubed
450ml/3â„4pt milk
225g/8oz bacon, cubed
2 heavy onions, chopped
2 tablespoons vegetable oil
200g/7oz undeniable flour
2 tablespoons cornflour pinch of dried basil pinch of dried thyme
salt and recently floor black pepper","directions":"First, soak the liver in just the milk and depart within the fridge for 24 hrs.
Then, warm the oil within just a weighty frying pan. Fry the bacon and onions, and established apart. Dredge the liver inside the flour and year with salt and pepper.
Then, include the liver to the frying pan, and fry right up until somewhat crimson inside the heart. Remove and fastened apart.
Finally, incorporate the cornflour and 3 tablespoons water, and pour into the frying pan When off the warm, incorporating the basil and thyme. Insert the liver, bacon and onions to the gravy, and simmer for 15 minutes. Provide routinely. meat & activity.","url":"https://recipe.bluelayer.org/recipe/5616/liver-bacon-onions"},{"id":"5572","title":"Beef olives in just gravy","ingredients":"8 prepared-published beef olives
4 tablespoons chopped contemporary flat-leaf parsley
4 garlic cloves, finely chopped
4 rashers smoked streaky bacon, finely chopped
grated zest of 1â„2 minor orange
2 tablespoons olive oil
300ml/10fl oz dry crimson wine
1 bay leaf
1 teaspoon granulated sugar
50g/2oz pitted black olives, tired
salt and recently flooring black pepper","directions":"First, flatten out the beef olives as thinly as likely, applying a meat tenderizer or mallet.
Then, incorporate with each other the parsley, garlic, bacon and orange zest. Time with salt and pepper. Spread this combination lightly more than each and every beef olive. Roll up every beef olive tightly, then risk-free with a cocktail adhere or toothpick.
Then, warmth the oil in just a frying pan, and sauté the beef olives upon all facets for 10 minutes right up until browned.
Then, drain the beef olives, booking the pan juices, and preserve heat. Pour the wine into the juices, insert the bay leaf and sugar. Period with salt and pepper. Provide to the boil, and boil quickly for 5 minutes to prevent a bit, stirring.
Then, return the cooked beef olives to the pan together with the black olives, and warmth during for a even more 2 minutes. Discard the bay leaf and cautiously pull out the cocktail sticks or toothpicks.
Finally, go the beef olives and gravy to a serving dish. Provide quickly. meat & video game.","url":"https://recipe.bluelayer.org/recipe/5572/beef-olives-in-just-gravy"},{"id":"5570","title":"Yorkshire pudding","ingredients":"1.8kg/4lb joint of beef splash of pink wine
300ml/10fl oz minimized beef stock salt and recently floor
black pepper
For the Yorkshire pudding
175g/6oz simple flour
1 teaspoon salt
300ml/10fl oz chilly milk
3 eggs, overwhelmed
60g/21â„2oz beef dripping","directions":"First, to plan the Yorkshire pudding batter, sift the flour into a blending bowl with the salt. In just an additional high bowl, incorporate jointly the milk and 150ml/10fl oz water, and whisk with the overwhelmed eggs. Include this to the flour inside of a slim movement, whisking to a gentle batter. Go away to stand for 60 minutes at area temperature.
Then, preheat the oven to 240°C/475°F/Fuel mark 9.
Then, time the joint of beef intensely with salt and pepper, rubbing it within all more than. Sit the joint upon a rack in just a roasting tin, and roast inside the oven for 25 minutes, then avert the temperature to 200°C/400°F/Fuel mark 6 and proceed roasting for a extra 25 minutes. It is significant not to open the oven doorway for a lot more than a number of seconds at any season in opposition to begin to complete.
Then, remove the meat in opposition to the oven and allow for to chill out upon its rack for regarding 30 minutes within just a sizzling Room, lined with foil. Make improvements to the oven temperature to 230°C/450°F/Fuel mark 8.
Then, though the meat is resting, cook the Yorkshire pudding. Put the beef dripping into a steel pan at minimal 6.5cm/21â„2inside of deep, and put in just the oven till smoking warm. Provide the written batter a ultimate whisk, and pour into the pounds. Bake for 25â€\"30 minutes, While the pudding will be effectively risen with a crisp, golden crust.
Then, create a gravy through pouring off the pounds versus the roasting tin. House the pan previously mentioned a large warmth, and deglaze it with a splash of crimson wine. Incorporate the stock and boil fiercely, scraping the trapped-upon sediment with a picket spoon. Style and transform the seasoning if critical.
Finally, provide the roast beef slice inside of slices, accompanied as a result of the gravy, Yorkshire pudding and roasted greens. meat & activity 25g/1oz butter 450g/1lb minced beef 1 onion, chopped 2 garlic cloves, overwhelmed.","url":"https://recipe.bluelayer.org/recipe/5570/yorkshire-pudding"},{"id":"4794","title":"Roast Turkey with Giblet Gravy","ingredients":"- 28 4 oz (125 g) 36 3 oz (100 g)
- 1 Turkey, dressed, 20 lb (10 kg)
- to taste Salt
- to taste Pepper as necessary as essential Oil
Mirepoix:
- 8 oz (250 g) Onions, chopped medium
- 4 oz (125 g) Carrots, chopped medium
- 4 oz (125 g) Celery, chopped medium
- 3 qt (3 L) Chicken stock, warm
- 6 oz (175 g) Bread flour
- to taste Salt
- to taste Pepper","directions":"1. First, remove the giblets to the cavity of the turkey. see in the turkey to create yes it includes been nicely cleaned. Lock the wings in Space by way of twisting the wing suggestions guiding the again of the turkey.
2. Next, period the in of the turkey with salt and pepper. Rub the pores and skin meticulously with oil.
3. Then, issue the turkey on one side in a roasting pan, on a rack if potential (watch take note).
4. Then, position inside an oven preheated to 325°F (165°C). (Decrease temperatures are preferable if generation timetable allows. Check out for explaplace.).
5. Then, roast for 11�\"2 hrs. Change the turkey on the other aspect.
6. Then, even though turkey is roasting, stage turkey centre, gizzard, and neck in a saucepan. (Guide the liver for yet another employ the service of, or include it to bread dressing.) Protect the giblets with water and simmer till Pretty delicate, about 2�?\"3 hours. Ebook the broth and the giblets for gravy.
7. Then, change the turkey breast up. Stage the mirepoix in the pan.
8. Then, return the turkey to the oven and progress to roast. Baste partyally via spooning the bodyweight in the pan over the turkey.
9. Then, the turkey is carried out Whilst a thermometer inserted into the thickest component of the within of the thigh reads 180°F (82°C). Amount of money roasting year is about 5 hrs. (see Part 12 for a dialogue of how to determine doneness.).
10. Then, remove the turkey from the roasting pan and make it possible for stand inside a hot place at bare minimum 15 minutes prior to carving.
11. Then, drain off and help you save the body weight to the roasting pan.
12. Then, mounted the roasting pan with the mirepoix and drippings on the number to eliminate the humidity and brown the mirepoix. Brown frivolously if a light-weight gravy is preferred. Brown closely if a dim gravy is preferred.
13. Then, deglaze the pan with about 1 qt (1 L) of the chicken stock. Pour into a saucepan with the unwind of the stock and the giblet broth (against phase 6). Carry to a simmer. Degrease effectively.
14. Then, create a blond roux with the flour and 6 oz (175 g) of the bodyweight against the roasting pan. Battle the roux into the gravy to thicken it. a rack.
15. Then, chop or cube the giblets fairly fantastic and increase to the gravy.
16. Finally, minimize the turkey and provide preferred section with 2 fl oz (60 mL) gravy.","url":"https://recipe.bluelayer.org/recipe/4794/roast-turkey-with-giblet-gravy"},{"id":"4584","title":"Open-Face Steak Sandwich with Mushroom Sauce","ingredients":"1 pound beef round tip (sandwich) steak or sirloin tip steak sliced slim 1/8- to 1/4-inch thick, Salt and pepper, 1 teaspoon dried thyme, 1 tablespoon olive or vegetable oil, 2 cloves garlic (minced), 1/2 pound sliced shiitake mushrooms (stems removed or sliced white house mushrooms), 1/4 cup dry red wine, 1/2 cup prepared beef gravy, 1/2 loaf French bread (split and toasted)","directions":"Sprinkle meat with salt and pepper and 1/2 of the thyme. Saut","url":"https://recipe.bluelayer.org/recipe/4584/open-face-steak-sandwich-with-mushroom-sauce"},{"id":"4513","title":"French Dip Sandwiches","ingredients":"1 large loaf French bread, 1/2 pound cooked roast beef (to deli or leftovers), 1 pack roast beef au jus gravy, 4 tablespoons butter, 1 teaspoon garlic powder","directions":"Cut French bread in half lengthwise. Spread with butter and sprinkle with garlic. Wrap in foil and warm in oven till hot. Mix gravy as directed upon pack and heat beef in juice. Drain beef to gravy and put upon bottom of hot bread. Put top on sandwich and cut. Put gravy into low bowls (one for each person). Dip sandwich into gravy to eat. Serve with French fries and a salad.","url":"https://recipe.bluelayer.org/recipe/4513/french-dip-sandwiches"},{"id":"4511","title":"French Dip Sandwich","ingredients":"1 can Franco-American Au Jus Gravy, 4 servings thinly sliced cooked roast beef, 4 servings French bread or long hard rolls (cut in half lengthwise)","directions":"In 10-inch skillet, add gravy and beef. Over low heat, heat through, stirring occasionally. To make sandwiches, prepare beef upon bread. Serve each sandwich with small bowl of gravy for dipping.","url":"https://recipe.bluelayer.org/recipe/4511/french-dip-sandwich"},{"id":"4459","title":"Chicago-Style Italian Beef Sandwiches","ingredients":"1 (5 to 7 pound) rump roast, 2 cups boiling water, 2 beef flavor bouillon cubes, 1 teaspoon dried marjoram, 1 teaspoon thyme, 1 teaspoon oregano, 1 teaspoon hot pepper sauce (more or less, depending on taste), Salt and pepper to taste, 2 tablespoons Worcestershire sauce, 6 garlic cloves (peeled and mashed), 1/2 cup chopped green bell pepper, 2 or more loaves Italian or Vienna bread, French or any hard crusty bread (sliced down the middle, lengthwise but not all the way through to the other side, then cut into serving size pieces)","directions":"Place roast on a rack, in an open 13 x 9-inch roasting pan with the rack in it. Preheat oven to 325 degrees F. Bake, allowing 25 minutes per pound. Roast will be rare. Cool, and cut very thin. To the drippings in the pan, add the boiling water, bouillon cubes or granules, (1 bouillon cube per cup of boiling water used). Add marjoram, thyme, oregano, hot pepper sauce, salt, pepper, Worcestershire sauce, garlic cloves, and chopped green pepper. Simmer for 15 minutes. Add the thinly sliced beef and cover. Marinate in gravy in fridge overnight. The next day, heat thoroughly, and serve very hot on the French bread, along with a crisp green salad. Produces 8 to 10 sandwiches.","url":"https://recipe.bluelayer.org/recipe/4459/chicago-style-italian-beef-sandwiches"},{"id":"4425","title":"Barbecued Brisket","ingredients":"1 (4 to 5 pound) fresh beef brisket, 1 (5 ounce) bottle Liquid Smoke, 3 teaspoons garlic salt, 2 teaspoons onion salt, 2 teaspoons celery salt, 1 (18 ounce) bottle barbecue sauce, Heavy-duty aluminum foil","directions":"Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, allowing sufficient foil to cover meat. Turn brisket fat-side down and pour entire bottle of Liquid Smoke over meat. Sprinkle the 3 salts over meat. Turn brisket over (fat side on top) and seal with foil. Marinate overnight. Next morning pour off marinade; bake inside a 225 degree F oven for 5 hours. Let cool. Pour off gravy and refrigerate until cold. Cut meat with meat slicer on a thin setting or use an electric knife. Layer in casserole dish the brisket and barbecue sauce; repeat various times. Cook an additional 30 to 45 minutes in a 300 degree F oven until hot. Yields 8 to 10 servings.","url":"https://recipe.bluelayer.org/recipe/4425/barbecued-brisket"},{"id":"2922","title":"Shahi Paneer","ingredients":"250 gms. paneer (cottge cheese) 3 tbsp. ghee or butter 1 onion chopped into strips 1/2\" piece ginger chopped great 2 green chillies finely chopped 4 tomatoes chopped fantastic 2 cardamoms beaten 9 1/4 cup crushed curd 1/2 tsp. crimson chilli powder 1/2 tsp. garam masala salt to taste 1/2 cup milk 2 tbsp. tomato sauce To garnish: 2 tbsp. grated paneer 1 tbsp. chopped coriander Technique: Chop the paneer into 2\" palms. Heat 50% the ghee. add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes. add tomatoes and cook for 7-8 minutes, lined. Add curd and cook for 5 minutes. add 1/2 cup water and neat. Mixture in a mixie right up until tender. Heat getting ghee, add gravy and other ingredients until milk and paneer. Boil to obtain a unbelievably thick gravy. Precisely in advance of serving, warm gravy, add milk and paneer arms and boil for 3-4 minutes. Garnish with chopped coriander and grated paneer.","directions":"","url":"https://recipe.bluelayer.org/recipe/2922/shahi-paneer"},{"id":"2921","title":"Malai Kofta","ingredients":"Gravy: 125 gms. product 75 gms. khoya or paneer 150 ml. milk 50 gms. cashewnuts 3 tsp. white pepper powder. 2 1/2 tsp. sugar 2 tsp. grated ginger 1/4 tsp. nutmeg powder 1/2 tsp. turmeric powder 1 tsp. garlic crushed 1\" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. ghee Kofta: 50 gms. khoya 12 50 gms. paneer 5 medium potatoes 20 gms. cashewnuts 20 gms. raisins 4-5 green chillies chopped good 1/2 tsp. ginger grated 1 tsp. coriander chopped 1/2 tsp. cumin seeds salt to taste Garnish: 1 tbsp. grated cheese or paneer 1 tbsp. chopped coriander Procedure: Koftas Boil the potatoes, peel and smash them. Blend jointly all the ingredients until raisins and cashews. Choose a ping-pong ball sized dough in hand. Flatten. House 2 -3 cashews and raisins in the heart and condition into a ball. Repeat for remainin g dough. Set aside. Gravy: Roast the cinnamon, cardamom, nutmeg and cloves with each other. Dry grind and hold apart. Damp grind all the other ingredients, except if ghee, to a paste. Warm ghee in a skillet, add powdered spices and fry for 2-3 s econds. Add paste and fry added for 5-7 minutes stirring effectively. Add 2 cups water and simmer on lower for 15 minutes. Scorching the koftas possibly in the oven or on the tava. Optional: You can deep fry the koftas on top of that. To serve issue incredibly hot koftas in a casserole. Both pour boiling incredibly hot gravy on the koftas or pour and bake in warm oven of 5 minutes. Garnish with grated cheese and chopped coriander. Serve incredibly hot with naan or parathas.","directions":"","url":"https://recipe.bluelayer.org/recipe/2921/malai-kofta"},{"id":"2897","title":"Navratan Korma","ingredients":"2 cups peas boiled 1 huge carrot chopped and boiled 1/2 cup tomato sauce 1/4 cup curd 1/4 cup malai(product) 3 tbsp. butter 1 low adorable lime 1 little apple 1 banana 2 slices pineapple 10-15 cashewnuts 20 raisins 2 glaced cherries for decoration 1 tbsp. coriander chopped 1 tbsp. ghee salt to taste 11 Dry Masala: 1 tsp. cuminseeds 2 tsp. khuskhus (poppyseeds) 1 tsp. cardamoms Moist Masala: 1 large onion 1/4 cup coconut shredded 3 green chillies Technique: Grind the dry and damp masalas individually. Chop all the fruit fine. Warm ghee and fry cashews, drain and Set aside. add butter to ghee and heat, add the damp masala and fry for 2 minutes. add the dry masala and salt and fry 2 much more minutes. Add the carrots and peas, mixture with each other curd and product and add to gravy. Enable to thicken a little bit, add fruit, cashews and raisins and boil right up until the gravy is thick and the excess weight separates. Garnish with grated cheese,coriander and chopped cherries. Serve incredibly hot with naan, roti or paratha.","directions":"","url":"https://recipe.bluelayer.org/recipe/2897/navratan-korma"},{"id":"2896","title":"Pav Bhaji","ingredients":"Ingredients 8 pavs (squarish tender buns more than 4\" x 5\" sizing) Butter to shallow fry. For Bhaji 1 capsicum chopped fine 2 onions finely chopped 2 tomatoes chopped fine 2 1/2 cups chopped blended greens (beans, carrots, cauliflower, potota, beans, bottle gourds, and so on.) 1/2 cup shelled peas 2 tbsp. butter 2 tsp. pavbhaji masala 1 1/2 tsp. chilli powder 1/4 tsp. turmeric powder 1/2 tsp. sugar salt to taste 1 cup water (inside which veggies ended up boiled) 1/2 tsp. each individual ginger grated, garlic beaten juice of 1/2 lemon. To Garnish 1 tbsp. coriander chopped 1 onion chopped lower sections of lemon Strategy Tension cook blended veggies and peas until effectively completed. Mash them coarsely soon after draining. Warm butter in a pan. Add ginger-garlice, capsicum, onion, tomatoes. Fry for 2-3 minutes until amazingly comfortable. Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry additional 2-3 minutes. Carry to boil. Simmer right up until gravy is thick, stirring and mashing ingredients with masala, in amongst. add lemon juice, stir. Garnish with chopped coriander and a block of butter. For Pavs Slit pavs horizontally leaving one advantage hooked up. (To open which add a ebook). Implement butter (as preferred) and roast open on a griddle until incredibly hot and tender with the seem crisp on the two aspects. serve sizzling with bhaji, a piece of lemon and chopped onion.","directions":"","url":"https://recipe.bluelayer.org/recipe/2896/pav-bhaji"},{"id":"2870","title":"Gobi Manchurian","ingredients":"1 medium. cauliflower fresh new and damaged into huge florettes. 1 small bunch spring onoin finely chopped 2 tsp. ginger finely chopped 1 tsp. garlic finely chopped 1/4 cup undeniable flour 3 tbsp. cornflour 1/4 tsp. purple chilli powder 2 pink chillies, dry 3 tbsp. oil 1 1/2 cups water 1 tbsp. milk Course of action: Boil the florettes for 3-4 minutes in a lot of water, to which a tbsp. of milk incorporates been more. Drain and pat dry on a fresh fabric. Create slim batter out of flour and 2 tbsp.cornflour, introducing 1/4 tsp. each of ginger and garlic and crimson chilli powder and salt To taste. Dip the florettes in the batter one by way of one and deep fry in scorching oil. Set aside. In the being oil, add remaining ginger, garlic and crushed pink chilli and fry for a instant. add the salt and spring onions. Stir fry for a second. add 1 1/2 cups water and convey to a boil. Add 1 tbsp. cornflour to 1/4 cup water and dissolve properly. Bit by bit add to the gravy and stir regularly right up until it resumes boiling. Boil until the gravy will become clear. add florettes and soya sauce. Boil for 2 further more minutes and remove. Serve very hot with noodles or rice.","directions":"","url":"https://recipe.bluelayer.org/recipe/2870/gobi-manchurian"},{"id":"2829","title":"Malai Kofta","ingredients":"Aspect For Koftas 350 grams (12 oz.) paneer 3 tablespoons simple flour 1 position teaspoon baking powder 4 chopped green chillies 1 tablespoon chopped coriander ghee for deep frying Salt to taste For gravy 4 higher tomatoes 100 grams (4 oz.) clean product 4 tablespoons ghee 1 teaspoon chilli powder salt to taste To be ground into a paste (for the gravy) 1 heavy onion 2 tablespoons grated fresh new coconut 7 cloves garlic 2 green chillies 2 crimson chillies 2 teaspoons coriander seeds 1 teaspoon cumin seeds 2 tablespoons cherongia sapick (charoli) 2 teaspoons khus -khus 25 mm (1\") piece ginger 2 tablespoons chopped fresh coriander Method (Koftas): Crumble the paneer and knead fairly nicely. Mix the paneer, simple flour, baking powder, chillies, coriander and salt. Condition into very little ba lls and deep fry within ghee. Continue to keep apart these kinds of koftas. Method (Gravy) Lower the tomatoes into large sections, add 4 teacups of water and cook. After smooth, plan a soup through passing for the duration of a sieve. Heat the ghee in a vessel and fry the paste Really nicely. add the c hilli powder and fry back again for 1 instant. Add the tomato soup, product and salt and boil the gravy for at minimum amount 10 to 15 minutes. How to serve Particularly in advance of serving, add the koftas. serve warm with parathas, puris or rice.","directions":"","url":"https://recipe.bluelayer.org/recipe/2829/malai-kofta"},{"id":"2820","title":"Aloo Dum","ingredients":"Ingredients 10 very little potatoes 3 medium sized onions 2-3 tbsp shredded coconut A very little piece of ginger 4-5 green chilles 2-3 cardammom pods 1/2 cup yoghurt 1 tsp garam masala powder 1 tbsp poppy seeds 2 1/2 tsp dhania(coriander) powder 1/2 tsp cumin powder 1 tsp pink chilli powder 1 tablespoon chopped coriander leaves Salt to taste Oil for deep frying the potatoes 2 tbsp cooking oil/ghee(clarified butter) Tactic Boil the potatoes. Peel them and prick the potatoes with a fork. Fry the potatoes in scorching oil until they change somewhat brown. Drain and fastened apart. Heat oil in a shallow pan and fry the onions to mild brown. Grind the coconut, poppy seeds, cardamon, ginger and green chillies to a paste. add the paste to the onions. Fry until the oil seperates. Add chilli powder,cumin powder and dha nia powder and stir for 5 mins. Add the yoghurt, salt and the fried potatoes. Add plenty of water to add the potatoes and simmer until the gravy is thick for about 10 minutes. Already add the garam masala powder and mixture perfectly. Garnish with the chopped coriander leaves. Consume with chapathi/nan.","directions":"","url":"https://recipe.bluelayer.org/recipe/2820/aloo-dum"},{"id":"2799","title":"Cabbage Kofta Curry","ingredients":"Ingredients For Koftas 1/2 medium dimensions Cabbage Shredded 2 tbsp Besan or all Cause flour Oil for frying For Gravy 1 medium sized onion a Piece of ginger 1 Cardamon 1 cinanamon adhere reduced 1 clove 1 spoon jeera 1 spoon dania 2 medium measurements Tomatoes Treatment 1.Consider the shredded Cabbage in a bowl, add flour & create tiny spherical balls with the exact same. 2.Deep fry the balls in the incredibly hot oil & hold apart 3.in a seperate pan warm 1 tsp of oil & add bay leaves & the paste, salt in accordance t o flavor & very little little bit of sugar. 4.Make it possible for the paste cook until the oil seperates. 5.Can add small water if the paste is far too thick. 6.Exchange off the flame add t he Kofta's & cover until Serving. 7.In advance of serving garnish with new coriader leaves.","directions":"","url":"https://recipe.bluelayer.org/recipe/2799/cabbage-kofta-curry"},{"id":"2798","title":"Combination Veg Curry","ingredients":"Mixture Veg Curry Ingredients 1 cup blended greens sliced, boiled (use carrot, cauliflower, beans, peas, potato, and so forth.) 1 tomato sliced 1/2 coconut grated 1/2 tsp. ginger grated 1/2 tsp. garlic crushed 3 green chillies 1 tbsp. sesame seeds 1/2 tsp. every cumin, mustard seeds 1/2 tsp. crimson chilli powder salt to taste 1 tsp.lemon juice 2 cloves 1\" piece cinnamon 2 tbsp. butter Procedure 1.Drain the boiled veggies, hold stock apart. 2.Combine collectively, coconut, chillies, sesame seeds, cinnamon, cloves in mixie. 3.heat butter, add seeds, let to splutter. 4.Add ginger, garlic and paste. 5.Stir fry for 3 -4 minutes. 6.Add greens unless of course tomatoes. 45 7.Add 1/2 cup stock. Protect, simmer for 5 minutes. 8.Add salt, chilli powder,tomatoes and cook until gravy is thick. 9.Serve very hot with parathas or chappatis.","directions":"","url":"https://recipe.bluelayer.org/recipe/2798/combination-veg-curry"},{"id":"2789","title":"Channa Bhatura","ingredients":"Ingredients For Channa 1 cup kabuli channa moist right away 1 heavy tomato 2 large onions 1 1/2 tbsp. chopped coriander 1 tsp. ginger grated 1 tsp. garlic crushed 1 lemon (juice extracted) 2 tbsp. oil, 1 tbsp. ghee 1 tsp. tea leaves (tied into a pouch in a small piece of fresh muslin fabric) 4 green chillies slit 2 bay leaves 1 tsp. sugar 1 tsp. cumin seeds Dry masalas(spices): - 1 tsp. purple chilli powder 1/2 tsp. each cinnamon - clove powder, turmeric powder 1/4 tsp. each individual garam masala, pepper powder Salt to taste For Bhatura 2 cups undeniable flour (maida) 2 tbsp. curds 2 tbsp. butter or oil 1/2 tsp. soda bicarb salt to taste Milk to knead dough oil to deep fry Solution: Sieve collectively flour, salt and soda. add and mixture in curds and oil. Add ample milk to knead into a comfortable pliable dough. Protect with a soaked fabric. Set aside for 5-6 several hours. Deliver confident the material does not dry up, or damp yet again. Knead dough back again. Just take fistful of dough. Roll into 1/4\" thick 5\" diameter spherical. Fry in very hot oil. Turning just after. Right up until exceptionally mild golden within coloration. Repeat for all. serve sizzling with sizzling channa and slices of onions and lemon. Procedure for Channa Put the wet, washed channa in a cooked with ample water, teapouch and bay leaves. Strain cook until carried out. (approx. 6-7 whistles). Amazing around 5 tbsp. channa for grinding. In a mixie, mix with each other 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Retain apart. Chop being tomatoes and onions great. heat oil in a high skillet. Add cumin seeds to splutter. Add ginger-garlic and fry for a second. Add chopped tomatoes, onion and fry until smooth. add channa-paste, fry excess 3-4 minutes. Add all dry masala except if cinnamon-clove powder. Stir and fry until oil separates. add drained channa and 2 cup water which was exhausted to channa. Stir and convey to boil. Simmer for 7-8 minutes until gravy thickens. Acquire in serving dish. Heat ghee in a small sauce pan. Add the chillies and cinnamon-clove powder. Add chopped coriander and pour very hot over the channa. Squeeze lemon about channa. Stir in seasoning carefully.","directions":"","url":"https://recipe.bluelayer.org/recipe/2789/channa-bhatura"},{"id":"2765","title":"Potato inside of Curd Gravy","ingredients":"3 medium. potatoes boiled and peeled 1 cup curd or yogurt crushed 1 tsp. pink chilli powder 1 tsp. salt 1/2 tsp. dhania powder 1/4 tsp. turmeric powder 1/4 tsp. garam masala 2 pinches asafoetida 1 stalk curry leaves 10 1 tbsp. coriander leaves chopped 1 1/4 cup water 1/2 tsp. each ginger, garlic grated 2 green chillies slit 1 tsp. just about every cumin, mustard seeds 1/4 tsp. wheat flour 1 tbsp. oil Approach: Minimize potatoes into large sections. Mash 3-4 sections fine with hand. Retain the two apart. add all the dry masala in 1/4 cup water. Warm oil. add the seeds (cumin and mustard). At the time they splutter, add ginger-garlic, chilli and curry leaves. add the masala blend and fry for 2 minutes. Add crushed curd and fry for 5 minutes or right up until the curd loses its whiteness. Stir consistently when introducing curd. Add the remaining water and all the potato and flour. Stir perfectly. Boil and simmer for 10 minutes or until gravy thickens Garnish with chopped coriander. Serve very hot with skinny wheat chappaties and rice.","directions":"","url":"https://recipe.bluelayer.org/recipe/2765/potato-inside-of-curd-gravy"},{"id":"2669","title":"Garlic Fish Curry","ingredients":"1 lb. fish, reduce into parts 4 tbsp. garlic paste 1 tsp. turmeric 1 tsp. chilli powder 1 tsp. salt or to taste Cilantro/coriander leaves 2 tbsp. oil Approach: Warm oil in a non-adhere frying pan and fry the garlic for a second. add fish, turmeric and chilli Powders and salt jointly with a cup of lukewarm water and cook on medium small warm for 50% an hour. The end result will be a thick gravy masking the fish. Garnish with cilantro/coriander leaves.","directions":"","url":"https://recipe.bluelayer.org/recipe/2669/garlic-fish-curry"},{"id":"2593","title":"Khatti Arvi Ka Saalan","ingredients":"16 medium sized arvi 2 tsp (10 ml) lemon juice 5 tbs (75 ml) oil 8 flakes (16 g) garlic 1/2-tsp (2 g) mustard seeds 1/2-tsp (2 g) cummin seeds 1 tsp (5 g) urad dal 4 entire dried purple chillies 16 curry leaves 200 g onions, chopped good 3/4 cup (180 ml) new tomato puree 4 tbs (60 ml) Tamarind pulp 3 tsp (15 g) coriander powder 1 1/2 tsp (7 g) chilli powder 1 tsp (5 g) turmeric powder 1 tbs (15 g) jaggery Salt to taste Rinse the arvi cautiously and cook with more than enough water until finished. add lemon juice and convey to a boil once again. Drain. Even though amazing, peel and quarter lengthwise and guide in a panful of water. Grate the jaggery and e-book inside 3 tbs water. Warm oil in a pan. add garlic and saut about medium warm until smooth brown. add mustard seeds, cummin seeds, urad dal and complete purple chillies. Stir right up until the seeds commence to crackle. add curry leaves. Stir for a instant. add onions and saut until golden. add tomato puree, tamarind pulp, chilli powder and turmeric powder. Stir-fry until the oil floats on top. add salt and a few cups water. Carry it to a boil. Lessen the heat, add arvi and jaggery. serve it to a boil all over again. Decrease the warm, simmer, stirring once in a while, until the gravy reaches slender sauce regularity. Remove and transform the seasoning.","directions":"","url":"https://recipe.bluelayer.org/recipe/2593/khatti-arvi-ka-saalan"},{"id":"2590","title":"Malai Kofta","ingredients":"Ingredients For the Kofta: 1 1/2 lb. potatoes 2 heaped tablespoons each individual of crumbled paneer, khoya and thick malai(You can alternate this with baked ricotta cheese and heavy cream) 4-5 cashewnuts choppe d 1 tablespoon raisins 2-3 finely chopped green chillies 1/4 tsp sugar 1 tsp coriander powder 1 tsp cumin powder 1 tsp crimson-chilli powder 1/2 tsp cardammom powder Salt to taste 3 tbsp cooking oil/ghee(clarified butter) Oil for frying the koftas For the gravy: 2 medium onions,chopped 3 flakes garlic,beaten 1 inch ginger,crushed 3 large tomatoes,pureed 1 tsp purple-chilli powder 1/2 tsp garam masala powder 1/2 tsp dhania(corainder) powder 1/2 tsp cumin powder 2 tsp powdered poppy seeds 1/2 tsp sugar 1 tbsp ground peanuts/cashewnuts Procedure Boil the potatoes until smooth. Peel, mash and add salt to taste. Retain apart. Mix all the other ingredients for the kofta into a paste. Deliver rounds of the potato dough and put a small of the p repared mix in the heart Of just about every spherical. Seal the edges and form into loaded rounds. Deep fry each individual kofta until golden brown. Drain and hold apart. Mix alongside one another the onions, ginger, garlic and the poppy seeds and fry within 3 tbsp of oil right up until brown and the oil starts off to seperate. Add the pureed tomatoes and the masala powders. Add the sugar and the ground peanuts. The gravy will start to thicken. You can additionally add some malai to thicken it some extra. Combine within some water if crucial. Whilst the gravy arrives to a boil, add the koftas. heat all through and serve. The koftas really should be put in accurately just before feeding on the dish or else they will flip soggy.","directions":"","url":"https://recipe.bluelayer.org/recipe/2590/malai-kofta"},{"id":"2332","title":"French Countryside chicken and Pork Stew","ingredients":"Ingredients Serves 4 3 bodyweight pork chops 4 chicken breasts 2 tablespoons olive oil 10 pearl onions, peeled 4 cloves garlic, minced 2 cups sugar-totally free beef broth 1 ⁄ 4 cup sugar-free of charge chicken stock 2 tablespoons Dijon mustard 4 ounces (1 ⁄ 2 cup) fresh mushrooms, quartered 1 teaspoon scorching water 1 teaspoon tapioca flour Setting up Pearl Onions Anytime applying pearl onions, cook them initial inside boiling water for 3 minutes. Plunge them into chilly water. Remove them against the water and lower off the finishes prior to very easily getting rid of the pores and skin. 1. Remove the bones versus the pork and minimize the meat into 1 ⁄ 2 ” cubes. Remove the bones And pores and skin against the chicken and discard; slice the chicken into 1 ⁄ 2 ” cubes. 2. heat olive oil in a hefty skillet previously mentioned medium-high heat. Sauté the pork, chicken, Onions, and garlic until the meat is browned, above 7 minutes. 3. Drain off grease and add mixture to the slow cooker. 4. Add beef broth, chicken stock, and mustard in a medium bowl and pour blend Into the slow cooker. add mushrooms on top. 5. cover and cook on a small ecosystem for 8–9 hrs. 6. Around 30 minutes in advance of serving, deliver a paste of the incredibly hot water and tapioca flour; Add to the slow cooker, stirring very well. Cook found, stirring at times, right up until a Gravy develops. 7. Serve with preferred garnishes.","directions":"","url":"https://recipe.bluelayer.org/recipe/2332/french-countryside-chicken-and-pork-stew"},{"id":"1756","title":"ROASTED TURKEY BREAST WITH HAZELNUTS","ingredients":"Petto di tacchino arrosto alle nocciole 1 3/4 pounds. (800 g) boneless turkey Breast 1/3 cup (80 ml) additional-virgin olive oil Salt and freshly ground black pepper To taste 3 1/2 oz. (100 g) onions (relating to 1 1/2 little), diced 2 3/4 oz. (80 g) carrots (regarding 1 1/2 very little), diced 2 oz. (60 g) celery (in excess of 2 stalks), Diced 2 cloves garlic Fresh sage to taste Fresh rosemary to taste Fresh bay leaves to taste 1/2 cup (100 ml) white wine Chicken broth, as demanded 7 oz. (200 g) hazelnuts (about 1 3/4 cups) Cornstarch, as expected 1 lb. (400 g) broccoli, lower into florets Warm the oven to 350°F (175°C). Sear the turkey in a roasting pan more than medium-superior warm with Fifty percent the oil. Time it generously with salt and pepper. add the Onions, carrots, and celery to the pot with a entire clove of garlic And the herbs. Cook for 3 minutes. add the wine and cook right up until It evaporates. Move the pan to the oven and roast, once in a while introducing a little bit of Broth, if vital, until the turkey’s inner temperature reaches 165°F (75°C), in excess of 1 hour. In the meantime, toast the hazelnuts in a nonstick skillet more than medium Heat right up until golden and fragrant. Whilst the meat is finished, remove the garlic and herbs and worry The drippings. If crucial, add some cornstarch dissolved in a little bit of water to Thicken the drippings into a gravy. Add the hazelnuts and allow for the meat take in the flavors for a pair Minutes. Deliver a pan of frivolously salted water to a boil and cook the broccoli For 10 minutes. heat the remaining oil in a skillet previously mentioned medium And sauté the other garlic clove. Drain the broccoli and add it to The pan. Cook for 5 minutes, smashing it with a spoon. Period With salt and pepper. Reduce the turkey breast and top it with the gravy. serve it with the Smashed broccoli on the facet.","directions":"","url":"https://recipe.bluelayer.org/recipe/1756/roasted-turkey-breast-with-hazelnuts"},{"id":"1501","title":"How To Plan Your Culinary Masterpiece","ingredients":"To start with matter is initial. Consequently you require a culinary masterpiece? Be mindful and to comply with People recommendations to develop into Terrific. Plan Your Food items Lists Do you comprise any ingredients inside serve? Do you consist of sufficient for your recipe? Are the ingredients nevertheless new or add they spoiled? List what you're misplaced and how significantly you need to have. If you're exactly cooking for one or 2, use't order the relatives courses of perishables until you can freeze the additional and seek the services of it up right before it will become freezer melt away. top dry spices continue to keep Extremely a When, yet can reduce potency if saved within very hot, soaked pieces. Observe the grocery advertisements Watch what's on sale. There's no really feel inside shelling out extra than you add to. Choose how plenty of human beings you're cooking for and how considerably fridge and freezer place you consist of. Absolutely nothing is a deal if you can't shop it long sufficient to cook and consume it. A large roast, for illustration, can be chopped into dinner-sized sections and frozen, or you can cook the full detail, try to eat what you will need, and help save the relax for sandwiches, stews, casseroles, and treats--if you add the fridge or freezer Room to keep it. Working with coupon codes: Discount coupons can help save you money or rate you. If the coupon is for nearly anything you would contain procured in any case, it's truly worth working with. If it's accurately a substitute brand name, the coupon can make it less expensive than your month-to-month brand name, and you can't flavor the variance, seek the services of it. If the just cause you're acquiring the solution is to seek the services of the coupon, forget about it! If it's one thing fresh that you'd which includes to try out, and you use't contain to order a superior sum, appear to be at the rate and make a decision if it's relevance the money to you. Shift forward and take care of oneself once in a while. Tiny snacks deliver it a lot easier to adhere to a balanced program the relax of the year. How significantly should really you obtain? Highest supermarkets consist of the costs marked on the cabinets, and demonstrate a gadget rate on the ticket. Occasionally the greater package deal rates significantly less for each pound, or ounce, or regardless of what system is made use of. Often the more compact bundle is inside truth of the matter the much better order. Minor calculators are as a result cost-effective today that using one to consider searching with you can help save you money, primarily While one brand name, for illustration, lists the selling price for every pound and one more displays the for each ounce value. With food stuff that add to be frozen or chilled, or new culmination and greens that wreck suddenly (acknowledged as \"perishables\") basically get as significantly as you can employ in advance of they perish. The fresher it is, the far better the taste and vitamins, consequently, even whilst you can maintain a whole lot of things in the freezer for extensive situations, it's greater not to maintain it for much more than a number of months. (Hold monitor of what's in the freezer--day all the things as it goes inside--as a result that practically nothing will become buried in the again or backside for yrs at a year.) It's legitimate basic to overbuy the moment variables are on sale. Then you chance possibly getting to consume as a result a lot of it that you can't stand the principle of it for a extended period afterward, or remaining compelled to toss out some of it Though it spoils. Are countrywide suppliers truly worth the value? Are residence or generic companies particularly as Terrific as the countrywide producers? All of the heavy chain supermarkets comprise Space producers or evidently packaged generic products and solutions. Some chains add either. Keep track of out your nearby chains, check out the residence solutions, and come to a decision for your self Whilst (or if) you will need to shell out a tiny further more for the countrywide brand name. If you truly want a countrywide brand name, specifically in non-perishables, keep track of the advertisements, and Though it goes on sale, stock up. Innumerable of the dwelling makers are built via the identical providers that create the nationwide suppliers. The just big difference is that the grocery store chain purchases inside sum, and the brand name includes no advertising and marketing expenditure. Staple ingredients that each kitchen area necessities. All-motive flour, cornstarch (for thickening gravy), diverse noodles and pasta, rice, oils (vegetable, olive, peanut), vinegar (white Wine, pink Wine, apple cider, simple distilled), canned soups (beef broth, chicken broth, tomato, product of mushroom), various spices and flavorings (dried minced onion, oregano for Italian dishes, salt, pepper, any many others you together with.)Obtain reduced figures on fresh solutions and style try right before stocking up. Other Wonderful ingredients to continue to keep on hand. Canned meats and veggies, mayonnaise, mustard, ketchup, beloved salad dressings, horseradish sauce, organized-to-consume cereal, uncomplicated cooking oatmeal, Product of Wheat, Product of Rice, grits, gravy mixes, consume mixes, any other preferred meals. With these types of straightforward guidelines you ought to be perfectly on your course to ingesting a properly stocked kitchen area and suitable cooking practical experience.","directions":"","url":"https://recipe.bluelayer.org/recipe/1501/how-to-plan-your-culinary-masterpiece"},{"id":"1452","title":"Why Do Deliver-Forward Recipes Perform As a result Effectively To Eliminate Your Supper Bash Annoyance?","ingredients":"One of the “strategies” I come across optimum informative for hosting irritation-totally free supper events is to deliver some of the recipes forward. I identify that way too a lot of ultimate instant employment can overwhelm me, consequently I application in advance to get rid of as a lot of as prospective. The extra dishes you can plan a working day or some hrs prior to readers ring your doorbell, the extra you stop your irritation. Right here are some good reasons: • You prevent a closing instant emergency if planning normally takes more time than you consideration it would. • If you together with to cook, you’ll contain the amusement to love what you’re executing rather of viewpoint busy around a deadline • You comprise year to fresh up following you cook. • If there is a catastrophe, say you burn off anything at all, you contain loads of period to arrive up with an choice software. • If you add published the dessert forward, you dress in’t need to have to go away the desk for a long extend specifically the moment the interaction is remaining incredibly fascinating. Put your creativeness to hard work for you! Consider to picture your route in the course of the previous instant careers you will add to consider supper on the desk, and do away with them to a minimum amount you sense gentle with. It aids to believe that about what all people remaining second careers are: environment out the ice water pitcher, lights the candles, placing products in serving dishes and turning into the site visitors to the desk. Through the route, a great number of of these types of are employment that your site visitors can do. What is your issue of patience for closing moment careers? At this time inquire by yourself what your point of persistence is for closing moment positions? If it is reduced, then you must believe above locating some recipes that undoubtedly ease any very last instant perform. This is specially correct if you are an green cook. Some of the recipes I depend on are deliver-in advance, and some are precisely products that I can serve household to the retail outlet and put out in pleasant serving dishes. Some chefs even deliver nearly anything forward. If you delight in stews, lasagna and casseroles, then you may perhaps do that far too. However I frequently like serving a scrumptious roast of lamb or beef or Chicken as the distinctive solution on the menu. The good thing is People dishes are kinds you can put in the oven and go away to by themselves even though you do other variables. If you can add potatoes and veggies to the roast despite the fact that it chefs you consist of just about all of the benefits of create-forward. After you pop them in the oven beside the roast you can attractive very well forget them till they are cooked. As a result I are inclined to consideration on obtaining appetizers, salads, aspect dishes and desserts that I can deliver forward, or mounted out immediately in opposition to the retail outlet, or veggies I can cook together with a roast. Then I can target on the very last moment products including chopping a roast, manufacturing gravy, and taking ingredients on the desk. Possibly the optimum sizeable group for me is appetizers. I discover it way too stress filled to be fussing at cooking anything even though the doorbell is ringing. If you are hosting by your self you may well identify the very same. Consequently I consider to add a repertoire of create-in advance or get-forward appetizer recipes that perform for me. Generally I serve further than one, mainly because some of my website visitors which add to adhere to Pretty mild appetizers, and other people delight in heartier types. You can produce your repertoire of create in advance recipes for your household meal get-togethers. I signify you start out with appetizers. If you will need to perspective some of my favorites, simply transfer to my Create-Forward Appetizers site on my website. Take pleasure in lowering your hosting aggravation and observing your visitors’ eyes mild up at the sight of your scrumptious, very well furnished appetizers.","directions":"","url":"https://recipe.bluelayer.org/recipe/1452/why-do-deliver-forward-recipes-perform-as-a-result-effectively-to-eliminate-your-supper-bash-annoyance"},{"id":"1443","title":"Turkey Gravy Insider secrets Exposed","ingredients":"To create the most straightforward tasting turkey gravy you want 3 ingredients; nicely-skilled excess weight, flour, and a Excellent abundant broth. For each cup of completed gravy you will have to have one tablespoon of weight, one tablespoon of flour and 1 cup of broth. Start off via generating up some abundant turkey broth. You can use the turkey neck, centre, gizzard or other ingredients ordinarily uncovered packed in the turkey cavity. add some minced onion, diced celery and 1/2 teaspoon salt in ample water to address, simmer until greens are smooth. Cube the turkey liver, add to the broth and simmer for around 15 minutes. You can use the turkey bones if you including. The turkey bones generate considerably a lot more broth, exactly add extra onions and celery to the pan. You will add to carve the turkey in advance of year, which signifies no complete roasted turkey sitting down on the supper desk ready to be carved through the host or hostess. Deliver certainly you employ the drippings in opposition to the roasting pan, as grandpa constantly claimed \"that's the goodies\", precisely right after you've taken off the cooked turkey and roasting rack to the roasting pan. Pressure poultry drippings in the course of a sieve into a 4-cup glass measuring cup. Add 3 tablespoons of corn oil to the backside of the roasting pan. Stir more than to choose out the brown bits that add baked on. add to your turkey drippings. \"Clean\" the roasting pan out with the turkey broth if it's intended or add water your transferring to seek the services of in the broth if you haven't produced it nevertheless. The trick is to comprehend how countless cups of broth you add and if you add sufficient fat. Try to remember you will will need one tablespoon of excess weight, one tablespoon of flour and 1 cup of broth for just about every cup of done gravy. If you are mild on broth you can add some canned chicken broth. If you are mild on pounds you can add a small selection of corn oil. You can help you save the unwind of your broth for storing and reheating the turkey. Right here are a couple even further ideas to creating very good tasting gravy: Initially just take the calculated weight and mix with the appropriate selection of calculated flour in a medium saucepan. Deliver guaranteed you comprise coated all the flour with weight and combined it properly. Level on burner. Slowly and gradually serve The flour and weight mix to a simmer until it commences to odor a little bit salty. It will be bubbly; the shade will be a mild brown. Subsequent remove pan against burner; whisk in all the calculated liquids. Ultimately return the pan to the burner, back, slowly and gradually convey this to a simmer. Don't forget you previously cooked the flour in the pounds consequently all you want to do at the moment is stir this until it thickens up to your liking. You can enable it reside type of slender or make it possible for it cook out until it is thicker than your Mashed potatoes. The determination is yours.","directions":"","url":"https://recipe.bluelayer.org/recipe/1443/turkey-gravy-insider-secrets-exposed"},{"id":"1203","title":"Swedish Meatballs","ingredients":"1 tsp olive oil
1 tiny onion, minced
1 clove garlic, minced
1 celery stalk, minced
1/4 cup minced parsley
1 lb
93% lean ground beef
1 higher egg
1/4 cup expert breadcrumbs Salt
and pepper to taste
1/2 tsp
allspice
2 cups reduced sodium beef stock
2 oz light cream cheese","directions":"In a large deep saute pan, warm oil on medium heat, add onions and garlic; sauté until onions are translucent, about 4-5 minutes. add celery and parsley and cook right up until smooth, more than 3-4 even more minutes. Permit interesting a handful of minutes. In a large bowl add beef, egg, onion blend, breadcrumbs, salt, pepper and allspice. add properly and kind meatballs with your palms 1/8 cup each (fill 1/4 cup then divide the meat inside 50%). Add beef stock to the pan and convey to a boil. Do away with heat to medium-reduced and bit by bit shed meatballs into the broth. Address and cook around 20 minutes. Remove the meatballs with a slotted spoon and fastened apart in a serving dish. Tension the stock, add to blender with product cheese and pulse until soft. Return to pan and simmer a handful of minutes to thicken, then pour above meatballs. Garnish with parsley and serve over noodles or with toothpicks if you have to have to fastened Individuals out as an appetizer. This Makes 22 meatballs, dietary facts is dependent on 5 meatballs with gravy.","url":"https://recipe.bluelayer.org/recipe/1203/swedish-meatballs"},{"id":"799","title":"Roast Beef","ingredients":"Meat thermometer
a should
2 to
3 lb best spherical or eye of spherical roast, excess weight taken out Salt
and fresh pepper, to taste
1/2 onion
quartered Toothpicks For the Gravy: (be
aware
1/2 cup would be
1 issue+)
3 cups beef stock
4 tbsp flour","directions":"Remove roast versus fridge 1 hour prior to cooking consequently that it reaches house temperature. Slim all the excess weight off the meat to maintain it lean. Rub the meat with olive oil and year generously with salt and pepper. Getting toothpicks, stick onion ingredients to the final of the roast. Point the thermometer all the direction into the centre of the meat. Issue in a pan and preset your oven anyplace involving 300° to 350°. Roast until the thermometer reads 130° for unusual, 140° for medium unusual, 150° for medium, and 155-160° for perfectly accomplished. Remove the roast in opposition to the oven and allow for it chill out 10-20 minutes prior to you reduce it consequently that the juices are dispersed lightly. I usually remove my roast beef against the oven Although it is 135° for medium scarce. The temperature will add an further 5 levels as it sits. To create gravy, add 1 cup of beef broth to the pan drippings, stirring to deglaze the backside of the pan. Pour it into a small pot and warm on medium. add 3 tbsp flour to remaining broth and combine effectively. Pour it into the pot and whisk over small flame. add all drippings amassed against slicing the roast beef into the pot, carry far too a boil and stir right up until it thickens, simmering on small a pair minutes. Transform salt and pepper.","url":"https://recipe.bluelayer.org/recipe/799/roast-beef"},{"id":"226","title":"Three Ways To Cook The Perfect Rice","ingredients":"Rice could be cooked via Three strategies, each of which usually takes a substitute percentage of water. All those techniques are boiling, which usually takes Twelve moments as significantly water as rice; the Eastern approach, which will take Five days as significantly; and steaming, which desires 2-1/2 days as a great deal. Whichever of All those procedures is used, Sad to say, it need to be remembered that the rice grains, anytime correctly cooked, should be whole and apparent. To serve them this kind and keep away from the rice against feeding on a pasty appearance, this cereal really should not be stirred as well much within cooking nor really should it be cooked far too long. BOILED RICE - Boiling is relating to the least complicated route. Accurately boiled rice not only forms a profitable dish by itself, nevertheless is an good quality foundation for other dishes that might be served at any meal. The water in which rice is boiled must not be squandered, as it consists of considerably nutritive material. This water may be employed in the preparation of soups or sauces, or it may perhaps even be applied to delivery the liquid demanded in the manufacturing of yeast bread. BOILED RICE (Sufficient to serve Eight) One c. rice; Three tsp. Salt; Three qt. boiling water Wash the rice intently and add it to the boiling salted water. Boil immediately until the water starts off to seem milky because of the starch coming out of the rice into the water or till a grain can be effortlessly beaten between the fingers. Drain the cooked rice throughout a colander, and then pour chilly water over the rice in the colander, consequently as to wash out the unfastened starch and depart each grain obvious. Reheat the rice by way of shaking it around the fire, and serve sizzling with butter, gravy, or product or milk and sugar. Eastern Process - Rice created by the Japanese approach may possibly be utilized in the same tactics as boiled rice. Unfortunately, unless of course some employ is to be made of the liquid from boiled rice, the Eastern strategy incorporates the comfort of remaining a a lot more economical course of cooking this cereal. JAPANESE Technique (Sufficient to Serve Eight) 1 c. rice; 1-1/2 tsp. Salt; 5 c. boiling water Rinse the rice, add it to the boiling salted water, and boil slowly but surely for 15 minutes. Then add the utensil in which the rice is cooking and place it in the oven for Fifteen minutes much more, in acquire to evaporate the water far more totally and crank out the grains gentle with no remaining mushy. Serve in the similar way as boiled rice. STEAMED RICE - To steam rice requirements a lot more time than possibly of the previous cooking solutions, still it Good reasons no reduction of food items materials. Then, too, unless the rice is stirred way too a lot When it is steaming, it will comprise a improved visual appearance than rice cooked via the other methods. As in the situation of boiled rice, steamed rice may be employed as the basis for a number of dishes and may perhaps be helped in any evening meal. STEAMED RICE (Sufficient to serve Six) 1 c. rice; 1-1/2 tsp. Salt 2-1/2 c. water Rinse the rice closely and add it to the boiling salted water. Cook it for Five minutes and then level it in a double boiler and allow for it to cook until it is delicate. Retain the cooking utensil protected and do not stir the rice. More than One hour will be expected to cook rice in this path. serve in the exact course as boiled rice.","directions":"","url":"https://recipe.bluelayer.org/recipe/226/three-ways-to-cook-the-perfect-rice"},{"id":"210","title":"Deep Fried Turkey Coach","ingredients":"Despite the fact that your neighbors are inserting up their Halloween decorations and scouring supermarkets for deal sweet, it’s the perfect year for you to deep fry a turkey. If you’ve been asking yourself around deep frying a turkey for Thanksgiving nevertheless need to have to try out it to start with, then Oct is the perfect period. It’s end ample to Thanksgiving for you to income some rewarding working experience nevertheless however considerably sufficient absent that your loved ones gained’t obtain exhausted of turkey sandwiches. In Oct, Thanksgiving is however about a thirty day period absent. It's the perfect period to take your turkey fryer out of the attic, acquire some peanut oil and consider out some clean dry rubs or injector recipes. Allow’s experience it the moment November arrives it’s also late to issue your relatives to a turkey consider work every time they're transferring to add it yet again in a number of months on Thanksgiving. That’s a large amount of turkey. And Thanksgiving supper is a year to be grateful, not a season to check out out fresh recipes. What if your chicken preferences lousy? You wear’t need to have your relatives to keep in mind this calendar year as the one exactly where Father harmed Thanksgiving. Deep frying a prepare turkey a thirty day period early will enhance your convenience position on Thanksgiving. Allow’s experience it the moment operating with 5 gallons of boiling oil you can employ the service of all the comfort and ease you can acquire. And you’ll in addition just take to get pleasure from a magnificent deep fried turkey devoid of all the worry and the hassles that the holiday seasons convey. Your prep exertion should really involve producing certain your propane tank is total and watch to check out if your fire extinguisher is billed and prepared for move. Be of course to uncover your gloves and goggles and assemble all the important resources that you’ll need to have for the large working day. Put it someplace on hand including the garage. This route Though Thanksgiving arrives you’ll add one much less detail to strain around. And don't forget Whilst you deep fry a turkey you gained’t comprise turkey drippings to deliver gravy. Oct is the perfect year to software your gravy options. You may fry up the giblets and neck in a pan and employ these drippings to deliver your gravy. Or you could possibly obtain your gravy at the retailer. The deep fried turkey will be soaked plenty of that gravy will be a lot more large for the mashed potatoes nonetheless it’s however a positive strategy to program forward. In this article’s an superior injector sauce recipe to try out: Buttery Injector Sauce 1/2 cup chicken Broth 4 tbsp Butter 1 tbsp Lemon Juice 1/2 tsp Garlic Powder 1/2 tsp Black Pepper Salt to taste Soften Butter in a pan or microwave Mixture butter in a bowl with the relax of the ingredients until salt Add salt slowly and gradually and flavor. The sauce must basically style a little bit salty Whisk or Use electrical mixer until nicely put together and well prepared to be injected Inject mixture into turkey Location turkey in oven bag or in a large bowl with a add Refrigerate right away Regardless of whether it’s your initial deep fried turkey or you are an aged expert, consider making use of Oct to coach. It will deliver Thanksgiving a tiny even further snug and thrilling. The even more published you are, the smoother your working day will move and that’s nearly anything to be grateful for.","directions":"","url":"https://recipe.bluelayer.org/recipe/210/deep-fried-turkey-coach"},{"id":"144","title":"Swedish Meatballs","ingredients":"A single tsp olive oil
A person small onion, minced
1 clove garlic, minced
One celery stalk, minced
1/4 cup minced parsley
One lb
93% lean ground beef
1 large egg
1/4 cup knowledgeable breadcrumbs Salt
and pepper to taste
1/2 tsp
allspice
Two cups minimized sodium beef stock
2 oz gentle cream cheese","directions":"In a higher deep saute pan, heat oil on medium heat, add onions and garlic; sauté until onions are translucent, more than 4-5 minutes. add celery and parsley and cook until tender, about 3-4 additional minutes. Make it possible for cool a couple minutes. In a large bowl add beef, egg, onion mixture, breadcrumbs, salt, pepper and allspice. add effectively and sort meatballs with your arms 1/8 cup each individual (fill 1/4 cup then divide the meat in half). Add beef inventory to the pan and bring to a boil. Remove heat toward medium-low and slowly lose meatballs into the broth. Cover and cook dinner in excess of Twenty minutes. Get rid of the meatballs with a slotted spoon and fixed apart in a serving dish. Anxiety the stock, add to blender with product cheese and pulse until smooth. Return to pan and simmer a number of minutes to thicken, then pour over meatballs. Garnish with parsley and serve in excess of noodles or with toothpicks if you need to have toward set Those out as an appetizer. This generates 22 meatballs, nutritional info is dependent on 5 meatballs with gravy.","url":"https://recipe.bluelayer.org/recipe/144/swedish-meatballs"}]