anyone got a recipe for grannys gravy please also homemade soups.?

Answer 1

Grandma's Gravy Recipe

INGREDIENTS
1/4 cup butter
1/4 cup all-purpose flour
2 cups water
3 cubes HERB-OX® Chicken Flavored Bouillon Cubes

DIRECTIONS
In large saucepan melt butter. Whisk in flour until no lumps remain. Cook and stir over medium heat for 1-2 minutes until bubbly and lightly browned. Add prepared bouillon all at once to the flour mixture. Cook and stir constantly over medium heat until thickened and bubbly. Cook and stir for an additional minute. Season to taste with salt and pepper. Serve with roasted poultry or pork.
If roasting a holiday bird, simply follow the below directions:

Remove prepared turkey from roaster and transfer to a serving platter.

Carefully pour the pan drippings into a large measuring cup (scraping any browned bits into the cup).

Skim and reserve the fat from the drippings. to do this, simply tip the measuring cup slightly and spoon off the oily liquid or fat that rises to the top.

Pour 1/4 cup of the fat into a medium saucepan. Stir or whisk in 1/4 cup all-purpose flour.

Add enough prepared HERB-OX(R) Bouillon to the remaining drippings in the measuring cup to equal 2 cups. Add all at once to the flour mixture in the saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper.


Homemade Chicken Soup

INGREDIENTS
1 (3 pound) whole chicken
4 carrots, halved
4 stalks celery, halved
1 large onion, halved
water to cover
salt and pepper to taste
1 teaspoon chicken bouillon granules (optional)
DIRECTIONS
Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.


Homemade Potato Soup

INGREDIENTS
6 medium white potatoes, peeled and chopped
2 onions, chopped
1 carrot, peeled and diced
3 stalks celery, diced
1 tablespoon oil-packed minced garlic
4 cubes chicken bouillon
1 quart water
1 tablespoon parsley flakes
1 tablespoon salt-free herb seasoning blend
1 tablespoon Italian seasoning
1 1/2 cups soy milk
2 cups chopped broccoli
DIRECTIONS
In a slow cooker, place the potatoes, onions, carrot, celery, oil-packed garlic, and bouillon cubes. Pour in the water, and season with parsley, herb seasoning blend, and Italian seasoning.
Cover slow cooker, and cook soup 3 to 4 hours on High, or 10 to 12 hours on Low. Stir in soy milk during the final 30 minutes of cook time.
Place broccoli over boiling water in a pot fitted with a steamer basket, and steam 5 minutes, or until tender but firm. Spoon into the soup to serve.


My Momma's Easy Homemade Veggie Soup

INGREDIENTS
3 pounds ground beef
6 potatoes, peeled and cubed
water to cover
4 (15 ounce) cans mixed vegetables, drained
1 onion, chopped
2 cups chopped cabbage
1 (15 ounce) can tomato sauce
2 tablespoons ground black pepper
salt to taste
DIRECTIONS
Place the ground beef in a large skillet over medium high heat. Saute for 10 to 15 minutes, or until browned and crumbly; set aside.
In a large pot over high heat, combine the potatoes with water to cover and cook for 20 minutes, or until potatoes are almost tender.
Add the mixed vegetables, onion, cabbage, tomato sauce, reserved ground beef and ground black pepper.
Bring to a boil, reduce heat to low and simmer for 1 1/2 to 2 hours. Season with salt to taste.

Answer 2

here is my recipe for grannys gravy....if you have roasted meat and potatoes in a roasting tin then you are half way there,,you also need the water you have cooked your vegetables in. so,add enough flour to make the juices in your roasting pan into a workable paste and cook gently until golden brown.You will find this easiest if you use a wooden spoon. Pour veg water into a jug and slowly add liquid mixing well to avoid lumps. Keep cooking gently and add enough veg water until you get the thickness of gravy you like.Bring back to the boil and simmer for a few minutes.If you like your gravy dark in colour you could add a tsp of marmite or bovril.originally it would be coloured with gravy browning which is available is supermarkets.

Answer 3

Home-made chicken and mushroom soup.

Use 4 thighs, no skin and fat removed ( there always is one or two bits). Thighs because you want the bone, the marrow is what gives it the flavour.
Big pan of boiling water.
Cover the chicken with plenty of water, add salt and pepper to taste.
Let that cook until the meat comes off the bone. Takes about 1.5 - 2 hours.
Seperate meat from bone and start adding other ingredients.

3 carrots
5 cabbage leaves
A few potatoes cut into small pieces
Half turnip or swede cut into small pieces
1 leek or 3 sticks of celery
1 lb mushrooms

Cook for another 40 minutes or so and eat

It's pretty tasty and one of the few things i find easy to cook if not a bit long-winded. It will serve a family of 4.
Oh, i forgot to add ... fish out the bones before you add the other ingredients :-)

Answer 4

i don't make good gravy but my potato soup is the bomb here is the recipe take a medium sized pan skin and chunk up potatoes like you were making homemade mashed potatoes. cover with water and boil till potatoes are soft and almost soupy. add 1 cup of milk and half a stick of butter thicken with flour and water then add diced ham and enough Ragu double cheddar sauce to turn the color. then cook for ten minutes and add some cheddar cheese. I have never had anyone complain and it always goes really quick when i make it so good luck and have a nice day:)

Answer 5

Homemade soups:

I can't give you all the recipes but I can give you some tips,

fry onions, garlic and vegetables in butter first until soft, including potatoes to thicken the soup, then add a good stock to mixture (just covering) and boil until every thing is soft.
Blend with a hand blender and add things to taste (depending on what the soup contains) e.g. herbs, cheese etc..

If you want to add meat add it at the first stage so it is cooked properly, but remember the soup Will not be able to be reheated.

Answer 6

My granny's scotch broth.
Make a good stock from any poultry carcass - chicken is fine, duck, turkey or pheasant even better. In a large pan, boil up carcass with 1 onion peeled and quartered, 1 carrot quartered, 2 sticks celery, 2 bay leaves, a few peppercorns. DO NOT add any salt at this stage. Simmer for around three hours. Depending on size of pan, this will give you around 3 pints stock. Strain off stock and leave in fridge overnight - this will allow any excess fat to set and be lifted off. Soak a cupful of haricot beans in cold water overnight. Next day, put stock and soaked beans in large pan, add half cup pearl barley. Bring to boil and boil rapidly for 10 minutes. While this is going on, peel and grate 5 carrots, peel and dice half a swede turnip. wash and dice 2 large leeks. Add all to boiling stock, bring back to simmer. Simmer for 40 minutes. Add salt to taste and some chopped parsley just before serving. Serve with fresh crusty bread. Enjoy!

Answer 7

Gravy
8-10 tablespoons oil
5-6 tablespoons flour
salt and pepper to taste
on medium heat in iron skillet put the above ingrediants
and stirring constantly brown the flour
when flour is brown add milk slowly and carefully
you will add enough milk to make the gravy whatever thickness you like. cook for few minutes and keep stirring.

Answer 8

don't know about Granny's gravy but try my gravy put 2 tablespoons of mint sauce in to jug add boiling water then add gravy granules makes any meal lovely

Answer 9

Chicken-and-Avocado Soup with Fried Tortillas:

Here's a silky soup that doesn't rely on cream for its creamy texture; pureed avocados do the job nicely. It doesn't rely on long cooking for its full flavor, either--the soup's in the pot for less than ten minutes.

3 1/2 tablespoons cooking oil
4 6- inch corn tortillas, halved and cut crosswise into 1/4-inch strips
1 clove garlic
1 jalapeño chile, seeds and ribs removed
2 ripe avocados, preferably Haas, skin and pit removed
1 tablespoon lime juice
1/4 teaspoon Tabasco sauce, plus more to taste
3 1/2 cups water
1 1/2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 onion, chopped
3 cups canned low-sodium chicken broth or homemade stock
1 pound boneless, skinless chicken breasts (about 3), cut into approximately 1 1/2-by-1/4-by-1/4-inch strips

1. In a large pot, heat 2 tablespoons of the oil over moderately high heat. Add the tortillas and cook, stirring frequently, until brown and crisp, 3 to 4 minutes. Remove the tortillas from the pot and drain on paper towels.

2.In a blender, combine the garlic, jalapeño, avocados, lime juice, Tabasco, 1 1/2 cups of the water, 1/2 teaspoon of the salt, and the pepper. Puree until smooth.

3. Heat the remaining 1 1/2 tablespoons oil in the pot over moderate heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the broth and the remaining 2 cups water and 1 teaspoon salt. Bring to a simmer. Stir the chicken into the pot; cook until just done, 2 to 3 minutes. Add the avocado puree. Heat through, about 2 minutes. Serve the soup topped with the crisp tortilla strips.

Yield: 4

Answer 10

Granny's Steak and GravyRecipe
courtesy Aleigha Trahan
Ingredients
3 pounds thick sirloin or round steak
Salt
Cayenne pepper
Black pepper
3 tablespoons vegetable oil
2 medium onions, chopped
1 bell pepper, chopped
1/2 cup water, divided
2 tablespoons cornstarch

Serving suggestion: steamed rice

Instructions
Sprinkle both sides of the steak with the salt, cayenne, and black
pepper. Rub seasoning into meat. In a large skillet, heat oil over high heat until hot. Add steak


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and cook on high until browned, turning steak every 3 to 4 minutes. (Lower heat if necessary.) The
steak should be well browned on both sides. Remove steak and add onions and bell peppers to pan.
Cook until wilted. Place steak on top of onions and bell peppers and add 1/4 cup of water. Lower
heat to medium, cover and simmer for 1 1/2 hours, turning steak every 20 minutes. (Note: when
lifting lid of pot, let the water from the lid drain into the pot.) When steak is tender, remove
steak and place on a platter. Mix cornstarch with 1/4 cup of water and add to the pot. Stir to make
a gravy. Serve gravy over hot rice with steak.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

Chicken Noodle Soup

NGREDIENTS
2 (14 ounce) cans chicken broth
2 cups water
3 carrots, chopped
3 stalks celery, chopped
1 pinch ground black pepper
3 slices fresh ginger root
1 tablespoon vegetable oil
1/2 cup chopped cooked chicken breast meat
1/2 cup egg noodles
DIRECTIONS
In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger.
Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.

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NUTRITION INFORMATION

Servings Per Recipe: 4
Amount Per Serving
Calories: 135
Total Fat: 6.7g
Cholesterol: 18mg
Sodium: 884mg
Total Carbs: 11.2g
Dietary Fiber: 2.4g
Protein: 7.9g
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Hope this helps