1. 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. Source Archive
2. 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. Source Archive
3. 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. Source Archive
4. 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. Source Archive
5. 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. Source Archive
6. 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. Source Archive
7. 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. Source Archive
8. 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. Source Archive
9. 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. Source Archive
10. 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. Source Archive
11. 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. Source Archive
12. 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. Source Archive