How To make Brandied Tomato Gravy
1 cn Tomatoes(8oz)
4 tb Butter or margarine
2 tb Flour,all-purpose
1 cn Beef broth(14oz)
1 tb Brandy
1/2 ts Meat-extract paste
1/4 ts Salt
1. Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside.
2. In 1-quart saucepan over medium heat, melt butter or margarine. Stir in
flour; cook 1 minute. 3. Gradually stir in beef broth, tomato liquid and tomatoes, brandy,
meat-extract paste and salt; cook, stirring until gravy thickens and boils. NOTE: Meat-extract paste is an extract of meat, concentrated to a paste, with seasoning added and packed in a jar. It is available in most supermarkets.
How To make Brandied Tomato Gravy's Videos
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Store bought lobster ravioli makes a great dinner for busy weeknights, but what kind of sauce do you make to go with it?
Our favorite is this quick and easy bisque-like lobster ravioli sauce.
It's made with tomato paste, crushed red pepper flakes, vermouth, some of the pasta water from the cooked ravioli and a touch of cream.
You'll love this recipe because it cooks in about the same time as the pasta and the creamy, luxurious tomato based sauce pairs perfectly with the seafood ravioli.
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Great with steak & chicken!
Items needed:
8 oz sliced mushrooms
2 tbsp oil
2 tbsp butter
3 c. heavy cream
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Everybody will love this chicken with creamy mustard sauce. Just 4 base ingredients – chicken, cream, Dijon and wholegrain mustard – with the option to elevate it to dinner-party-worthy with the addition of fresh tarragon and parsley!
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CREAMY-TOMATO SAUCE RECIPE- with Shrimp Pappardelle!
Rich and creamy-tomato sauce which can be used for various dishes. Today we made it with our favorite pasta and added some shrimp. Also taste great chopped up veggies or chicken! Cheers!
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Kitchen Time:
Prep: 8 Minutes
Cook: 6 Minutes (pasta will vary)
Ingredients:
1/4 cup olive-oil
1 onion minced
1 tomato minced
2 tbsp garlic minced
½ cup sundried tomatoes
1 ½ tsp salt
½ tsp chili powder
½ tsp black pepper
¼ tsp cumin
¼ tsp sugar
6oz tomato paste
1 pint heavy cream
2 tablespoons butter
¼ cup fresh basil
¼ cup fresh parsley
¼ cup parmesan cheese
1 pound pasta (your choice)
Method :
1.Bring the pot of water to a boil, add a pinch of salt, and a tablespoon of oil. Put in pasta to cook for time directed on the bag.
2.In a sauté pan, heat on medium high. Coat your pan with olive oil.
3.Throw in your onions and tomatoes, Sautee for 2 minutes.
4.Add your garlic and sun-dried tomatoes. Stir all ingredients for another minute, make sure not to burn.
5.Add your spices and tomato paste. Cook for 1 minute.
6.Add your cream and butter, stir until sauce is uniform in color. Cook for 1 minute.
7.Set heat to a very light simmer. Stir in fresh herbs and parmesan cheese. Simmer for 1 minute, Sauce is ready!
8.Once your pasta is finished cooking, strain, and dump into sauce.
Mix pasta thoroughly with sauce. Enjoy!
Suggestions:
• This sauce is very versatile, add whatever protein or extra veggies you like.
• It can easily be made gluten free or vegan, just find substitutes for the the dairy products used.
• Choose your favorite type of pasta!
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Tuscan Chicken | The Ultimate Chicken Dinner?
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
1 cup (240ml) chicken stock (use bouillon for gluten free)
pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley
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