this is classic southern-style sausage gravy; two thumbs up from my relatives in tennessee and kentucky. i'm very proud. it's quick, easy and delicious. besides the sausage, all other measurements in this recipe are approximate, i don't measure the flour or milk. and a note on the milk: do not use skim, it won't come out right. spoon this gravy over biscuits, toast or just about anything.
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i love all kinds of kale. the article from the washington post mentions black kale (aka - dino, tuscan kale) as a nice choice but i suspect curly blue-green scotch kale would be fine as well. oh, did i mention how incredibly nutritious & economical kale i
i know this sounds strange, and i haven't tried it yet, but the reviews are so good, i must try it and posting here for safekeeping. bal arneson from spice goddess on the cooking channel is the creator. you can make these vegan by substituting earth balan
this is good! a nice low fat salad that will help you get those veggies into your diet! this is not an overly sweet salad, but the raisins and sweet red bell pepper help to balance the tart vinegar. this is a favorite of mine and i hope you enjoy it too!
these are filled with the filling my mother used, but the leaves are from my mother in law. there is a nice tang to this cabbage roll, and a bit nicer texture to the filling. it also doesn't have a "dirty rice" look. i hope you all like it.
this is a make ahead bake later casserole that i got from the organist at church, thank you ruth. this needs to be refrigerated for at least 8 hours before you bake it, so the macaroni can absorb the liquid. talk about good tasting comfort food. yum!
this for me is the ultimate in comfort food. my grandma who is half german used to make this when i was little in michigan. when it was cold and yucky outside, this warmed everything up. i'm posting it as close to how she made it as possible. it's not my
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