Text 14485, 81 rader
Skriven 2008-09-30 12:44:00 av bill swisher (1:124/311)
Ärende: AB 27 & 28 of 41
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sausage Gravy
 Categories: Abfarr, Ffbb, Pork
      Yield: 4 Servings
 
    1/2 lb Sausage, bulk, crumbled
      6 tb Oil, vegetable
      1 ts Salt
      1 ts Pepper, white
    3/4 c  Flour, all-purpose
      5 c  Milk, whole, divided
 
  Place the sausage, oil, salt, and white pepper in a 12-inch cast-iron
  skillet over medium heat.  Cook until the sausage is done, 3 to 5
  minutes, breaking it up into pieces until the sausage is in 1/2-inch
  chunks.
  
  Add half the flour and stir until incorporated.  Add the rest of the
  flour and stir again until it is all incorporated.  Reduce the heat to
  medium-low.  Cook, stirring occasionally, for 5 to 7 minutes, until
  the roux is just beginning to brown.
  
  While the sausage mixture is cooking, heat 2 cups of the milk in a
  small saucepan over medium-low heat.  Do not let it boil.
  
  Once the sausage mixture has cooked, add the 3 cups cold milk all at
  once, whisking to break up the flour.  Whisk continuously until the
  gravy thickens.  Once the gravy begins to thicken, add half of the
  heated milk, whisking until it begins to thicken again.  Add the
  remaining warm milk and whisk to combine.  Turn the heat off and let
  the gravy sit for 5 minutes, stirring occasionally.  Serve
  immediately.
  
  From:  The 18 Wheeler Restaurant
  :      Taylor, Missouri
  
  Recipe from: Alton Brown
  :            Feasting on Asphalt - The River Run
  :            Stewart, Tabori & Chang
  :            ISBN:  978-1-58479-681-7
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Loose Meat Sandwich
 Categories: Abfarr, Ffbb, Beef
      Yield: 6 Servings
 
  1 1/2 lb Beef, ground
      1 ea Onion, medium, very finely
           -minced*
      1 tb Mustard, prepared
    1/2 c  Water
      1 tb Worcestershire sauce
    1/4 ts Salt, kosher
 
  * This is important: a fine chop won't do.  But don't be tempted to
  use a food processor or you'll end up with a watery mess.
  
  Place the beef and onion in a 4-quart saucepan over medium heat.  Cook
  until the beef is completely cooked through but not browning, 8 to 9
  minutes, constantly mashing the beef with a potato masher in order to
  break the pieces into the smallest possible. Add the remaining
  ingredients and continue to simmer for another 15 minutes.  Remove
  from the heat. Using a hand mixer, mix for another 2 to 3 minutes on
  high.  Serve on hamburger buns with ketchup, mustard, cheese, and
  pickles.
  
  From:  Road inspired
  
  Recipe from: Alton Brown
  :            Feasting on Asphalt - The River Run
  :            Stewart, Tabori & Chang
  :            ISBN:  978-1-58479-681-7
 
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