gravy

Poutine

canola oil

salt

½ lbs cheese curds

cornstarch

tbsp (15 ml) water

tbsp (45 ml) unsalted butter

(30 ml) unbleached all-purpose flour

(10 oz) beef broth, undiluted

(10 oz) chicken broth, undiluted

pepper

Sausage Gravy Breakfast Lasagna

salt and black pepper

lasagna noodles (about 12)

olive oil,

sausage,

scallions,

all-purpose flour

milk

nutmeg

mozzarella cheese

white Cheddar, shredded

Parmesan

parsley leaves, chopped

When you’re making this scalloped potatoes recipe, just make sure to slice the potatoes thin and most importantly, even with consistent cuts. You don’t want to have a mix of thin and thick slices because the casserole won’t cook evenly. Be careful and try to cut them thin with a mandoline (we highly recommend using a cut-safe glove with a mandoline) or sharp knife.

Creamy Gravy Scalloped Potatoes

Potatoes (, peeled and sliced thin)

Butter (, plus extra for buttering baking dish)

Garlic (, minced)

Flour

Chicken Stock

Milk

Fresh Cracked Black Pepper (,

shredded Cheese (, divided)

Parsley

Preheat

Preheat oven to 375°F. Butter an 9”x13” baking dish. Set aside.

Make Gravy

Heat a skillet over medium heat. Melt the butter and then add the garlic. Cook until softened, about 1 minute.Whisk in the flour until smooth and cook for about 20 seconds. Slowly whisk in the chicken stock until well combined. Whisk in the milk and then season to taste with salt and pepper. Continue to cook, stirring regularly until it comes to a gentle boil and slightly thickens, about 5 minutes. Remove from heat.

Layer Potatoes

Layer 1/2 of the potatoes in the prepared baking dish, making sure to separate slices. Top with half of the gravy. Layer about 1/2 of the cheese over the potatoes.Top with the remaining potatoes (making sure to separate slices). Top with remaining gravy and cheese.

Bake

Cover the pan with aluminum foil. Bake for 45 minutes, the remove foil and bake uncovered for about 30-35 minutes or until top is golden and potatoes are cooked through. If desired, top with chopped parsley and serve warm.

Find the recipe & more at: https://bestrecipebox.com/creamy-gravy-scalloped-potatoes/

Smothered and Covered Chicken and Gravy

onion powder

paprika

cayenne pepper,

chicken leg quarters (2 pounds)

onions, sliced

garlic, very finely chopped

chicken stock

thyme

bay leaf, preferably fresh

Virginia Willis' Smothered and Covered Chicken and Gravy for FoodNetwork.com

Heat the oven to 350 degrees F. Combine the flour, onion powder, paprika and cayenne pepper in a shallow dish. Season with salt and black pepper and stir to combine. 

Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Pat the chicken dry and place in the flour-spice mixture, turning to dust on both sides. Shake off the excess. Add the coated chicken to the hot oil and sear until brown, 1 to 2 minutes per side. Remove to a plate. 

Add the onions to the oil remaining in the skillet and reduce the heat to medium. Season the onions with salt and black pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. 

Tip the remaining flour mixture into the onions and stir to coat and combine. Stir in the warmed chicken stock and increase the heat to medium high. Bring to a boil. Reduce the heat until the mixture simmers. Add the reserved chicken with any accumulated juices, nestling it into the onions, and the thyme and bay leaf. Transfer the skillet to the oven and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees F when measured with an instant-read thermometer, about 30 minutes. Taste and adjust the seasoning with salt and black pepper. Discard the thyme sprigs and bay leaf. Serve the chicken immediately.

I made this last night. Because our son cried, my husband took over the cooking and he did not follow some directions but it still came out good. 

I've made this and it was delicious.I didn't have paprika or  , so I used extra seasoning salt. I also only used one onion and two cups of broth, so I had to up the flour. It was absolutely delicious and I will make again. Also, I used chicken breasts.

All I can say is this turned out perrrrrrrfectly 

Very good and easy to prepare.  I doubled the gravy (onions, garlic and broth) since our family loves sauce.  I also added a few small potato slices while sautéing the onions.  Will definitely make again.  

Super tender and juicy and super flavorful 

I rarely comment on anything.  This was surprisingly easy and really good!  My 11 year old Son and I tackled it together and the family all gave positive reviews....and it was all gone!  I left out the bay leaf in fear of being too bitter.  

Really good and super easy! I used boneless chicken breasts and they did not dry out. I will make this again! 

LICKING MY LIPS! Flatten 4 boneless organic chicken breast with a meat mallet. used 1sprig of thyme instead of two. Served this with steam brown rice; sauteed swiss chard and carrot souffle. 

Very flavorful!  I used thighs and boneless breasts and added some red peppers in with the onions.  Will definitely make this again.

just made this today....i doubled the flour and seasoning  and chicken stock for more gravy....definitely make more gravy family loved this recipe....i have a special needs child who is very picky about what to eat .....he loved this

Our easy gravy recipe with turkey drippings is the perfect side to include in your Thanksgiving feast. Here's everything you need to know before making it, including how long it'll take to cook, how long it'll last, and whether you need to use fresh herbs.

Perfect Gravy

butter

tbsp. all-purpose flour

c. turkey pan drippings

chicken broth (or turkey stock)

Kosher salt

black pepper

sage

Do you usually make gravy from scratch or using a gravy packet?

<strong>Homade is always better!!!!! </strong>

Why is there no recipe for the pie crust?? There's no way that is just store bought, it's too flaky and delish looking!

This is the best gravy I’ve ever had!!!!!!

https://streaming.hearstdigitalstudios.com/79570784-a581-469a-a815-39dcadfa2980/video_rover_16x9_1080p_hd_1541602148_57742.mp4

Your Thanksgiving deserves only the best.

Our Perfect Gravy Will Make Your Turkey Taste 1,000 Times Better

This Crock Pot Chicken and Gravy is just about the easiest and least expensive recipe you can make. No canned soups or packed gravy mixes, either!

Crock Pot Chicken and Gravy

chicken breasts, raw ((about 2.5 pounds))

water

chicken bouillon cubes

poultry seasoning

garlic powder

tsp black pepper

half and half (or whole milk)

tsp kosher salt (optional)

In the bowl of your slow cooker, whisk together water, bouillon, poultry seasoning, garlic powder, onion powder, and black pepper. Nestle chicken breasts into the broth mixtures and cook on low for 5-6 hours.

Keeping lid on the slow cooker, turn heat to high. In the mean time, whisk together your half and half and cornstarch.

Remove lid and add in the cornstarch mixture. Gently mix together with chicken, then leave to cook covered for about 10 minutes, or until gravy is thick. The chicken should be very tender at this point and shred on its own as you mix everything together.

Taste and add salt if needed. Most bouillon will be salty enough, but adjust to your taste.

Slather biscuits in Ree Drummond's comforting, top-rated Sausage Gravy recipe from The Pioneer Woman on Food Network.

Sausage Gravy

milk,

black pepper, more to taste

Biscuits, warmed,

SAUSAGE GRAVYRee DrummondThe Pioneer Woman/Breakfast DeliveryFood NetworkBreakfast Sausage, AllpurposeFlour, Milk, Seasoned Salt, Biscuits

With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.

Spoon the sausage gravy over warm biscuits and serve immediately!

This is a fantastic recipe, especially in relation to the ratio of sausage:flour: milk. It makes a gravy that's not too thick or thin and never clumps. I don't add quite as much pepper but I DO add a couple of dashes of Texas Pete. It adds just a hint of tang. And tip: be sure to stir your flour all the way into the sausage and cook for a moment before you add the milk. It'll get rid of the floury taste. And when you add the milk, add one cup at a time, stirring thoroughly and waiting to thicken a little before adding more. It won't take as long for the finished product to thicken.

This is a perfect example of Sausage Gravy 101 that is easily mastered and easy to personalize. I do usually start with homemade Sage Sausage but drain off the grease and replace it with Bacon Butter (chilled leftover fat) as my Pop's Grandma from West Virginia taught him to do. Five stars because this recipe is perfect, easy to learn, versatile and pure comfort food.

This is a great recipe. Even a regular Joe like me can make it. It is simple and delicious. One hint though....these FN chefs use gas ranges...if you use an electric cooktop like me you may need to raise the heat setting from med/low to medium in order for the gravy to thicken.

Super easy.  Made as recipe indicated.  I do break the sausage into tiny, tiny bits rather than chunks (our preference).

This is a really simple and good recipe.  I used 2% milk and had no problem with it thickening.  However, I would recommend caution on the pepper.  I like pepper but the 2 teaspoons made my nose run.  I looked and most other recipes call for like 1/4 teaspoon or less. I realize this is subjective but its always easy to add more.  

I love this sausage gravy. The only thing I would recommend is a new tool I've found for breaking up any kind of ground meat when cooking. It's star shaped and makes sure you get meat in every bite! Love you Ree!

This as a good basic recipe. Something that you will get at Granny's house in the deep south. Don't add to the ingredients. That's the point. It's supposed to be simple. As far as amount of pepper. Better under than over since any eater can simply adjust. As far as milk, most of us have 2%. Easy to adjust by using less or cooking longer. Voila!

So easy and soooo yummy .  I used only 1 teaspoon of pepper though, 2 teaspoons would have been way to much, and I love pepper.

Really good recipe, will definitely be reducing the amount of pepper next time tho. 

It’s a foolproof recipe; it comes out perfect every time!

https://www.foodnetwork.com/videos/rees-sausage-gravy-0236008

Ree makes creamy, thick Sausage Gravy to pour over her biscuits.

Ree's Sausage Gravy

Make Indian takeout at home with Aarti Sequeira's Chicken in Creamy Tomato Curry: Chicken Tikka Masala, from Aarti Party on Food Network.

Chicken Tikka Masala

plain yogurt, whisked until smooth

Ginger-Garlic

chicken thighs, poked with a fork, and cut into large bite-sized chunks

olive oil

Ginger-Garlic garlic ginger

serrano peppers,

tomato paste

garam masala

Roma tomatoes, diced

Oil,

fenugreek leaves (optional)

heavy cream

cilantro,

rice,

peeled,

Food Networks Chicken in CreamyTomato Curry

For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.

For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.

Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.

Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).

Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!

Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

This was tasty but definitely a very Americanized version of the authentic dish. I added extra garam masala and served it with brown rice; a nice winter meal. I also added a little bit of sugar to offset the acidity of the tomatoes. It lacks the depth of the true dish but well worth making!

Oh boy!  Was this ever good!  I've never tried an Indian dish before and it was delicious!  I rounded up all the spices, used 1 Serrano pepper without seeds as we don't like things really hot, and added only 1 cup of water to the sauce.  Those were the only modifications I made to a really great recipe.  Next time I want to try making my own naan bread.  And yes, there will be a next time :-).

<span>This recipe is AWESOME!  This is my go to Tikka Masala recipe!  I recommend to EVERYONE.  A must try!</span><br /><br />

This recipe is so good! I left out the fenugreek leaves because they are hard to find but the dish was still extremely tasty! My favorite part of this dish is the flavor of the chicken. The yogurt tenderizes the chicken and the other ingredients season the chicken perfectly. I leave the chicken thighs whole in the marinade and cut them up into bit sized pieces after broiling them in the oven. I have marinated the chicken overnight and prefer this over marinating just a couple of hours. If you are intimidated by the amount of ginger root that goes into this dish, don't be because the ginger is balanced out by the other ingredients and does not taste overwhelming at all. My family loves this dish. It's easy to make. I find the most time consuming task is making the ginger garlic paste, but it is totally worth it! I make extra ginger garlic paste, keep it in a jar in the refrigerator and use it for Chinese stir fry.

This recipe is very easy to make. It's slightly time consuming, so I like to make it on the weekends. It's the best chicken tikka masala recipe ever. Usually for lunch I might have some out of the box (I know), even if I get the premium brands, this recipe beats it. The cream really pays off and do not substitute it with milk or even half and half. I did make a little extra pasta and added in about 1/2 - 1 tsp more of the paste. I used the roma tomatoes, but if you want a smoother texture or can't find roma/ripe tomatoes you can use about 16 oz to 24 oz of tomato puree, or whole/diced tomatoes. I used two serrano peppers but kept the seeds out in only one pepper, that way everyone will be happy with the spice level of the dish. When you cook the chicken, I like to keep a little of the marinade on, the marinade already still has that sour, creamy, savory flavor to it. I do prefer using a regular, whole milk yogurt. I serve this with basmati/jasmine rice, and homemade or store bought naan. I like the naan recipe the author of this recipe makes. This is a very good recipe.

So simple but flavorful! It’s all about the ginger garlic paste! Also the cooking technique. Love! It’s going in my favorites file!

simple, not so much, but totally worth the time and effort!  This was my first attempt at Indian food and I will make this a part of our dinner rotation!  I used chicken breast and thighs, doubled the recipe, and Made Aarti's Naan bread recipe to go with it!  It was a huge hit with my whole family!

Cant believe this complicated perceived dish turned out so great. Definately substitute the butter with ghee to make it authentic. Will make it again.

Very very good!  Made with cucumber raita and jasmine rice (didn’t have basmati rice).  I had dried red chilies instead of Serrano, so I soaked them for a few min in boiling water and then seeded and minced.   

https://www.foodnetwork.com/videos/aartis-chicken-tikka-masala-0236023

Aarti cooks marinated chicken thighs in a creamy tomato curry sauce.

Aarti's Chicken Tikka Masala

Hot Chicken Biscuits with Mama's White Gravy

eggs

buttermilk

sauce,

chicken cutlets

(1/2 stick) butter

Salt and pepper

(1 stick) butter, melted

cayenne

brown sugar

Biscuits,

baking powder

baking soda

sugar

warm (90 to 110 degrees F) water

(2 packages) active dry yeast

For the chicken: Whisk together the eggs, buttermilk and hot sauce in a shallow casserole dish.

In a second shallow casserole dish, combine the flour, cornstarch, salt and pepper.

Place the chicken cutlets into the flour mixture, coating evenly on each side and shaking off the excess. Then place the chicken into the egg wash, coating the pieces on both sides. Dredge the chicken a second time in flour and egg. (If you like, you can dredge a third time; the breading will be thicker with every coating.)

Heat the shortening in a large cast-iron skillet over medium heat. Fry the breaded chicken until golden brown, about 2 minutes; flip and continue cooking until golden brown and cooked through, another 1 to 2 minutes. Transfer to a paper-towel-lined plate to drain.

For the gravy: Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk until smooth. Cook until the mixture begins to turn golden brown, 3 to 5 minutes. Whisk in the milk and cook until thick and smooth, another 3 to 5 minutes. Season with salt and pepper.

For the hot sauce: In a small bowl, mix together the melted butter, cayenne, paprika, brown sugar, salt, pepper and garlic powder.

To serve: Brush the chicken with the warm hot sauce. Place chicken pieces onto the bottom halves of the biscuits and top with white gravy and pickle slices. Cover with the biscuit tops and serve immediately.

In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.

In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.

Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.

Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.

Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately.

I'm not sure what the other reviewers are doing to make the breading fall off the chicken, but mine turned out perfectly with the twice breading, crispy, delicious, and stayed on just fine.  I did halve the dipping and breading amounts to the amounts that Trisha mentioned in the show, not here in the recipe (just halve it exactly from what the recipe says), and I also omitted the hot sauce as I was feeding my children too.  The angel biscuits are AMAZING, a cross between a flaky biscuit and a yeast roll, except they don't crumble like a normal biscuit when you make a sandwich out of them with the fried chicken, in other words, the perfect sandwich biscuit.  I have made a lot of fried chicken recipes and biscuits in my lifetime, and these two are now at the very top of my list.  They turned out exactly like they looked on the show.  Thank you for such tried and true Southern recipes, Trisha!!  

I made this , but my family just wanted the chicken w the gravy , I added mashed potatoes and all 4 of my family gobble this up. using buttermilk is a must, the chicken comes out great, I even used pork cutlets and added a sausage gravy too. It does take time, but it is easy. Enjoy!  Really well done! 

 These biscuits are very delicious !!  They were very light and fluffy . Instead of doing the fried chicken with the white gravy I decided to do a soft scrambled egg with country ham and green onion . Placed it on the opened biscuit and made a pimento cheese sauce  to put over the top. delicious !! I would definitely make this again I halved the biscuit recipe since there is only three of us in the house. 

is the 2 cups of cornstarch correct? that seems a bit much.

The biscuits in this recipe are fantastic and go perfectly with the hot chicken and gravy.  Like another reviewer, i halved the flour coating for the chicken and had plenty left over.  There are many steps in this recipe, but the results are worth it!  I will definitely make this one again.

Biscuits were on point!  Chicken was great..I triple breaded it.  Sauce was good.  Excellent sandwich.  I dipped into gravy so nothing got soggy.  Excellent!

This recipe was the best ever! The best crunch on the chicken, perfect!  I made it for my son and his fiance'!  They LOVED it!  But I used your Angel Biscuits instead.  To die for!  Enough to refrigerate half the dough for the waffle iron in the morning!  I can't wait.  BTW, my son left with half of the chicken and biscuits for lunch tomorrow!  I will make this again for a larger crowd!  Love it!  

This is a showstopper! I made the whole shebang. I made roughly 5 pounds of chicken with the amount of egg/breading that the recipe calls for (no complaints here). So delicious! It flew out of the house, the whole fam loved it, a real crowd pleaser. 

I made this after my husband requested it (after watching this episode with me). After he ate it he said "That was good! Everything I'd hoped it would be!". In addition, my picky 16 yr old son enjoyed it too! Victory! <div>A couple things. </div><div>1. You can get away with half the breading ingredients and be just fine. </div><div>2. I read a couple reviews where the breading slid off -- I made sure to pat chicken dry before breading and had no problem. (I started with flour six, egg mix then flour one more time). </div><div>Yum!</div>

Coming from Nashville, this is real close to real hot chicken. 

Good gravy has the power to transform, or even save, a meal. This year, open your mind to a slightly radical idea: make your gravy a few days, or even weeks in advance, simply reheating it in your turkey tray on the big day. Stress, saved.

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