"Yo Cookie"...What's the receipe fer this.....

[chrisb84uk]

Originally Posted by Sheryl

Aww Chris you can never have to much gravy, espicially cream gravy.

Hahaha well the kind of gravy we have over here, if u get too much of the stuff all the food tastes really nasty, and therefore the food is a complete waste. I do like the creamy gravy though, as it least it adds a certain taste to your food. Same goes with salt, too much just makes food inedible.

[Sheryl]

I grew up on cream gravy, it's a staple in my diet. What kind of gravy is it that you have?

[chrisb84uk]

Originally Posted by Sheryl

I grew up on cream gravy, it's a staple in my diet. What kind of gravy is it that you have?

Well at least the stuff we have at home, (not sure about when we eat out, but it's still roughly the same,) is from Bisto. We buy the Bisto granules, which u simply add to water and is a quick way of having gravy for dinner. It's very simple, and yet really nice, but as I say, don't really want to much of it.

Looks something like this.

[lady cop]

WHITE GRAVY
Combine 2 tablespoons of butter, a little onion and 1 tablespoon or so of flour. Cook until onion is tender. Add 1 cup milk and salt and pepper to taste. Cook until thickens.
this is the basis for the gravy used on chicken-fried steak. it's very thick and too heavy for my taste. biscuits and gravy is a popular southern breakfast, and they put sausage in the white gravy.

[Sheryl]

Ohh brown gravy. Ok yea I know doesn't sound appetizing but that's what I've always called it.

[Sheryl]

Originally Posted by lady cop

WHITE GRAVY
Combine 2 tablespoons of butter, a little onion and 1 tablespoon or so of flour. Cook until onion is tender. Add 1 cup milk and salt and pepper to taste. Cook until thickens.
this is the basis for the gravy used on chicken-fried steak. it's very thick and too heavy for my taste. biscuits and gravy is a popular southern breakfast, and they put sausage in the white gravy.

Ok no wonder you don't like it. The way i make mine is. I fry up some bacon, then set aside the bacon. Using the bacon drippings, I add 2 tablespoons of flour and stir till forms a paste. Then I add milk slowly till the gravy is the consistency that I want it. Then I crumble the bacon back into my gravy.

[SweetDarlin]

My favorite gravy... TURKEY!

after roasting the bird... take it out of the pan... place roaster on stove top (two burners) and get to boiling... as it boils I add chicken broth and corn starch .... keep stirring as it thickens.... YUMMM!!!!

[Okie]

Originally Posted by Clipper

Need the receipe to any of the Coffee Shop meals? Just post yer question right here and we'll get back to you!!

I want very much ot find the recipe for oatmeal cookies my mom used to make. They ended up pufffy and soft in the center and brown around the edges. They had ground cloves in them I am sure and the raisins were puffed up and soft. I think she boiled the raisins a bit first. I have tested several recipes I found and none makes the soft puffy oatmeal cookies I remember.

[Okie]

Originally Posted by Sheryl

Ok no wonder you don't like it. The way i make mine is. I fry up some bacon, then set aside the bacon. Using the bacon drippings, I add 2 tablespoons of flour and stir till forms a paste. Then I add milk slowly till the gravy is the consistency that I want it. Then I crumble the bacon back into my gravy.

I never did crumble the bacon back in but yes, I make it about the same way. Unless I want to cheat and I use some gravy mix called pepper gravy. Its very easy and if I want it really good I fry a couple of sausage pattys and crumble them into it. This mix , you just put two cups of water on to boil and mix one cup of mix wiith one cup of cold water then when the pot boils stir the water/mix into it and by the time you get it stirred in its done. You can add the sausage with the water to start or add it last.When you cook cajun you start about the same as gravy by heating a skillet with oil or butter and add a little flour stirring constantly so it dont burn then add onions and bell peppers and cook a bit then add HOT water slowly so not to make the roux seperate. Then add whatever you want like chicken or sausage or shrimp and some okra. The okra makes it thicken. If you dont have any you can add file powder as you put it in the bowls.
I make cajun fried cabbage by frying a few slices of bacon then taking them out and frying the cut up cabbage in the bacon grease then when its browned a bit add a little hot water, maybe half a cup and cruble the bacon back in and add cayenne and cover and simmer about 15 or twenty minutes til its tender.

[ACCADUE]

May i have the receipe for the Thanksgiving day turkey ?

Please, please: i see it in a lot of american movies, but how is it stuffed it?

If you wish, i may give you the lasagne with spinach receipe,


bye