by Marsha | Jul 1, 2009 | Breakfast / Brunch, Sauces & Gravy |
If you have ever visited the south, then sooner or later you are going to see this served for breakfast. This was my sister’s recipe. She was the oldest sibling so she would make this for us from time to time. For you chocolate lovers out there, this tastes like liquid fudge on a buttered biscuit! Ingredients: 1 1/2 cup sugar 2 Tablespoons cocoa 3/4 cup milk 1 teaspoon vanilla 1 Tablespoon butter 1 Tablespoon brewed coffee Directions: Mix all ingredients in a heavy sauce pot and cook over medium heat until mixture thickens slightly. Roughly 5-8 minutes. Pour over buttered biscuits and enjoy! ~Marsha...
by Marsha | Jun 19, 2009 | Breakfast / Brunch, Sauces & Gravy, Side Dishes |
Nothing screams southern like biscuits and gravy. If you add a sliced fresh tomato, hot coffee, scrambled eggs and bacon, you’ve got yourself a down-home breakfast! Ingredients: 1/4 cup shortening 1 teaspoon salt 1/2 teaspoon coarse ground pepper 5 Tablespoons self-rising flour 2 cups milk Directions: In a skillet (I use a cast iron skillet) melt shortening. Sprinkle in flour salt and pepper and stir with a wire whisk to prevent lumps. Cook over medium high heat until slightly browned. Pour in milk and reduce heat to medium. Stir constantly until gravy has thickened. Pour into a bowl and serve immediately. Keep in mind that gravy will thicken slightly as it sits. ~Marsha...
by Marsha | Apr 10, 2009 | Budget Friendly, Sauces & Gravy |
This sauce is so versatile it tastes good on any kind of meat. Makes a great BBQ sauce or Marinade. Grill it, bake it, even in slow-cooker recipes this one is a real winner. You can also make it in advance and store in the refrigerator to save time. Makes a great marinade too. 1 can 14 1/2 oz. chopped tomatoes 3 strips roasted red peppers (I used Vlasic) 1 cup pure maple syrup 2 Tablespoons deli spicy brown mustard 1 Tablespoon soy sauce 1 1/2 teaspoons garlic power 1/2 teaspoon celery seeds 1 teaspoon red wine vinegar 1/2 teaspoon ground ginger Mix all ingredients in food processor and process until smooth. Place meat of your choice (chicken, fish, pork, turkey, or beef) in a zip top bag. Pour 3/4 of the marinade in the bag and seal bag getting as much of the air out as possible. Reserve the remain marinade for basting by pouring it in a sealed container and store in refrigerator. Place marinade bag in a pan or flat dish and refrigerate overnight or at least 4 hours. Flip bag over at least one time during the marinading process. ~Marsha...
