I used to use those dry gravy packets from the store. When I found out my brother was gluten intolerant I decided to figure out how to make good tasting gravy without a mix. This is my method: 1 Tablespoon butter, browned; 1 cup of meat juices/drippings/broth/stock; 1 slightly heaping Tablespoon Tapioca Starch; 1/8 teaspoon onion powder; 1/8 teaspoon garlic powder; 1/8 teaspoon paprika. Brown the butter in a small sauce pan. Combine the Tapioca Starch and seasonings in a small bowl, stir in some of the broth to make a slurry. Add slurry and remaining broth to the butter in the saucepan and cook until bubbling and thickened. Salt as needed. It's pretty easy to scale up if you need more.
Pasta poster on the wall,
Who's the tastiest of them all?
We'll be going to the neighbors in the afternoon for a cookout. Then everyone will be heading to our house for margaritas and more snacks to watch the fireworks from our deck.
@Maglus magnum - when I heat homemade frozen meals in the microwave I usually thaw them overnight so they'll cook faster. Quicker for everyone when there's a line of people waiting to use the microwave. I imagine this would work well for commercial frozen meals too. Once thawed they should fit in a crock pot.
The recipe link under the first picture works, the link at the bottom just above About the author does not find the page.
I made some rhubarb pudding recently. It made a huge amount and we weren't eating it fast enough so I made it into pudding pops.
Pulled pork; black beans; guacamole; salsa; sour cream, and cojack cheese.
The linked recipe does not have any shrimp in it.
There isn't any shrimp in this recipe.
I recently found that I get a hay-fever like reaction from wheat, rice, soy, yeast, and meat preservatives; and corn causes gastronomic distress. So I've been making everything from scratch. Last week I had chicken with taco seasoning, re-fried beans, and avocado slices, all wrapped up in a piece of iceberg lettuce. I really like that the Gluten-Free-Girl's recipes are done by weight and not volume, so I'm free to substitute.
Bear Claws or Almond Croissants!
@jedd63 - I've been at this food sensitivity thing a long time, please give me some credit for knowing how to take care of myself. I'm not going to go out of my way to cook something I'm not familiar with for a family holiday, especially if the reward at the end could be a debilitating headache. I'll stick with something I know I'll enjoy. Thanks for being concerned that I'm missing something good!
@jedd63 - you seem to be trying to poke fun at me for eating something and then getting a headache. Sounds a bit mean-spirited to me, I didn't know headaches were so funny! But maybe you just don't believe that you can consume something and have it affect your brain? What's really ironic is that one of the things you use to make your point is alcohol.
@jedd63 - I'll be watching!
@jedd63 - lol, I was there, I know what I ate. The headache I got was a migraine type, I only get them from eating certain foods. All the other foods I ate that day were foods that I knew would not cause a headache. So yeah, the lamb gave me a headache. Pork used to give me headaches too, but they've changed the way pigs are raised in the last 20 years so I can eat as much as I want now, unless it's got those additives in it.
Neither. Our families have no history of serving lamb and the one time I ate it I got a headache, so we're not going to venture there. And recently I became allergic to the additives in preserved meat, so no more ham, sausage or bacon. Apparently I'm also allergic to soy now too. We'll be having a pork shoulder roast. Everything homemade from now on! I'm not sure if I'll be able to eat what the in-laws bring.
Any time I make brownies from a mix I add a bunch of chocolate chips and then after spreading the batter in the pan I sprinkle some white baking chips over the top. Domino brownies. The kids call them Uranium Flats.
I ate there in October 1987. Spaghetti Carbonara. One of the better meals we had that week. Sadly, most of our meals in New Zealand were fairly disappointing - you shouldn't be cooking in a restaurant if you can't cook at least as good as me. But, that was long ago and far away, I'm sure most of those restaurants have improved a lot by now.
I've read that some dish detergents - including Dawn - require hot water to rinse all the soap residue off.
So, is @fopaduta adding spam to every entry in SE?
Chop them up a bit, warm them in a pan, then scramble with some eggs for a breakfast burrito filling.
I'm thinking seating in a nook-like area, with candle light. Pretty much any food can go with that, as long as it's not frustrating to eat, such as floppy noodles that want to stick to my chin.
I tried making Pecan Sandies shortbread cookies with half butter/half browned butter and they turned out delicious, without making any volume adjustments.
I may actually like bacon best when it's used as an accent in other dishes. It has a way of elevating everything it's added to, at least everything I've tried so far!
Spaghetti, or mixed with mayo, for french fries!
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