Best Cheese Gravy Recipes

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PORK CHOPS WITH BLUE CHEESE GRAVY



Pork Chops with Blue Cheese Gravy image

This recipe makes the most delicious creamy gravy to serve over pork chops. It tastes like something from a fancy restaurant. Serve with sauteed mushrooms, if desired

Provided by Toni

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 35m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
4 raw chop with refuse, 113 g; (blank) 4 ounces thick cut pork chops
½ teaspoon ground black pepper, or to taste
½ teaspoon garlic powder, or to taste
1 cup whipping cream
2 ounces blue cheese, crumbled

Steps:

  • Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.
  • Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 2.4 g, Cholesterol 137.9 mg, Fat 37 g, Fiber 0.1 g, Protein 15.7 g, SaturatedFat 21.9 g, Sodium 278.5 mg, Sugar 0.2 g

SALISBURY STEAK WITH WILD MUSHROOM GRAVY, SMASHED POTATOES WITH GARLIC AND HERB CHEESE AND CHIVES, CREAMED SPINACH



Salisbury Steak with Wild Mushroom Gravy, Smashed Potatoes with garlic and Herb Cheese and Chives, Creamed Spinach image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 Hungry Man (or Hungry Woman) portions

Number Of Ingredients 18

2 pounds russet potatoes, peeled and chunked, 3 large potatoes
Salt and pepper
1/2 cup half-and-half or cream, eyeball it
4 ounces, 1/2 cup garlic and herb cheese (recommended: Boursin)
3 tablespoons chopped chives or, 2 scallions, thinly sliced
1 1/4 pounds ground beef sirloin
1 tablespoon Worcestershire sauce, eyeball it
1 small onion, finely chopped
1 tablespoon steak seasoning blend (recommended: Montreal Seasoning by McCormick) or, coarse salt and pepper
Extra-virgin olive oil, 3 tablespoons, 3 turns of the pan
12 crimini or baby portobellos, sliced
12 shiitake mushrooms, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef stock
2 boxes frozen chopped spinach, 10 ounces, defrosted in microwave
2 tablespoons butter, cut into pieces
1/2 cup heavy cream

Steps:

  • Place potatoes in a pot and covered with water. Cover pot with lid and bring water to a boil. Salt boiling water and potatoes. Leave lid off pot and simmer at rolling boil until tender, 8 to 10 minutes.
  • While potatoes cook, combine meat, Worcestershire, onion and steak seasoning or salt and pepper. Form 2 large, oval patties, 1-inch thick.
  • Preheat large nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. Remove meat and cover with loose tin foil to keep warm. Add 1 more turn of the pan extra-virgin olive oil and butter to the pan, then the mushrooms. Season mushrooms with salt and pepper and saute mushrooms until tender, 3 to 5 minutes.
  • While mushrooms cook, squeeze defrosted spinach dry by wringing it out in a kitchen towel. To a small skillet, add butter and cream and heat to a bubble over moderate heat. add spinach and salt and pepper. Cook until spinach thickens with cream, 3 to 5 minutes.
  • To mushrooms, add a sprinkle of flour to the pan and cook 2 minutes more. Whisk in stock and thicken 1 minute.
  • While sauce thickens, drain potatoes and return to hot pot. Smash potatoes with a little half-and- half or cream and garlic and herb cheese. Smash and incorporate chives. Add salt and pepper, to your taste.
  • To serve, pour gravy over Salisbury steak. Serve potatoes and creamed spinach alongside the steaks. Now that's a TV dinner, DELUXE!

LONDON BROIL WITH STEAK SAUCE GRAVY, SMASHED CAULIFLOWER WITH CHEESE, HAM AND RED CHARD



London Broil with Steak Sauce Gravy, Smashed Cauliflower with Cheese, Ham and Red Chard image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 18

1 large head cauliflower, cut into florets
3 cups chicken stock
4 tablespoons butter, cut into pieces
1 cup shredded white extra-sharp Vermont Cheddar (recommended: Cabot brand)
1/4 cup grated Parmigiano
Coarse black pepper and salt
A generous grating nutmeg
1 1/2 pounds shoulder London broil steak, 1 1/2 inches thick
1 tablespoon Worcestershire sauce
2 tablespoons vegetable oil or olive oil, 2 turns of the pan
1/2 pound ham, chopped
6 cups chopped red chard, 1 large bundle
3 tablespoons red wine vinegar, eyeball it
1 tablespoon honey
1 shallot, finely chopped
2 tablespoons all-purpose flour
2 cups beef broth
1/4 cup steak sauce (recommended: A1 or Lea and Perrin's brands)

Steps:

  • Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook covered 10 minutes. Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes. Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Season the cauliflower with black pepper, a pinch of salt and nutmeg.
  • Turn broiler on. Brush meat with Worcestershire and season with salt and pepper. Cook London broil on top rack for 6 minutes on each side, for medium rare to medium doneness.
  • While steak and cauliflower cook, heat a second large skillet over medium-high heat. Add oil, 2 turns of the pan, and ham. Sear ham and caramelize at edges, 2 minutes.
  • Add chard and wilt the greens into the pan then season with salt, pepper and a dash of nutmeg, optional. Cook 5 to 7 minutes more, turning frequently with tongs then add vinegar to the pan and a drizzle of honey. Turn to coat the greens, adjust seasoning and transfer to a serving dish.
  • Remove meat from broiler and let it rest 5 minutes.
  • Place a small skillet over medium heat. Melt remaining 2 tablespoons butter, add finely chopped shallot, cook 2 minutes, then whisk in flour and cook 1 minute. Add 2 cups beef broth to the pan and bring to a bubble. Reduce the broth 2 minutes then add 1/4 cup steak sauce and black pepper, to taste.
  • Very thinly slice the meat on an angle against the grain (the lines in the meat). The degree to which you can slice thinly slice the meat will determine how tender it is to cut and chew, so make sure the carving knife is sharp ¿ the thinner the better!
  • Serve sliced London broil with steak sauce gravy all over it and smashed cauliflower and red chard with ham piled up alongside the meat.

VEGETARIAN CREAM CHEESE PATTIES WITH MUSHROOM GRAVY



Vegetarian Cream Cheese Patties With Mushroom Gravy image

This is a recipe I adapted from one my mother has made since I was little. These patties are VERY good - but keep in mind they are also very rich. As a dinner suggestion to complete your meal and to balance out the richness of the patties & gravy, try serving these with green beans and fruit salad. Enjoy!

Provided by Ms Delicious Dish

Categories     < 60 Mins

Time 55m

Yield 15 patties approximately, 5 serving(s)

Number Of Ingredients 9

1 (8 ounce) package reduced-fat cream cheese
1 cup breadcrumbs
1/3 cup walnuts, finely chopped
1 3/4 cups Egg Beaters egg substitute (or 7 eggs)
1/2 medium onion, minced
1/2 cup olive oil (ONLY FOR FRYING)
1/2 cup fat free sour cream
1/4 cup skim milk
1 (10 1/2 ounce) can cream of mushroom soup

Steps:

  • Place the cream cheese in the freezer for approximately 15 minutes, remove and cube into 1/2" chunks immediately while it is still very cold from the freezer. (This step will help to harden the cream cheese slightly so it will be easier cut.)
  • In a medium to large bowl beat the eggs well, then add the cubed cream cheese, minced onions, finely chopped walnuts and bread crumbs. Mix VERY GENTLY until moistened and combined. Be careful not to break up the cream cheese chunks - they should stay in chunks in the patties.
  • Preheat oven to 350 degrees now so it is ready when you are done frying patties.
  • Heat a small amount of oil in the bottom of a non-stick frying pan. DO NOT ADD ENTIRE 1/2 CUP OIL TO PAN! Only use enough oil to keep patties from sticking, adding more as needed - I usually start with 1 or 2 tablespoons.
  • Using approximately 1/4 cup of the mixture per patty, drop into the hot oil and fry patties. Flatten patties if needed and turn over to fry other side when first side is golden to medium brown.
  • In a separate bowl, mix together the sour cream and cream of mushroom soup for the gravy.
  • Once the patties are fried place the patties in an oven safe casserole dish, layering with the gravy.
  • Bake for 25 minutes or until patties are heated through.
  • Serve immediately making sure to spoon some of the gravy over each patty.

Nutrition Facts : Calories 515.6, Fat 39.7, SaturatedFat 9.8, Cholesterol 27.9, Sodium 703.3, Carbohydrate 29.5, Fiber 1.6, Sugar 4.8, Protein 11.6

VEAL AND SAGE MEATLOAF WITH GORGONZOLA GRAVY AND SMASHED POTATOES WITH PROSCIUTTO AND CHEESE



Veal and Sage Meatloaf with Gorgonzola Gravy and Smashed Potatoes with Prosciutto and Cheese image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 24

3 large russet potatoes, 2 1/4 to 2 1/2 pounds, peeled and chopped
Salt
1 1/2 pounds ground veal
1 large egg
1/2 cup bread crumbs, a couple of handfuls
1 cup grated Parmigiano-Reggiano
4 to 6 sprigs fresh sage, thinly sliced
Black pepper
3 tablespoons extra-virgin olive oil
10 to 12 cremini (baby portobello mushrooms), quartered
1 clove garlic, crushed
1 cup chicken stock
3 tablespoons butter
2 tablespoons all-purpose flour
3 cups milk
1/4 teaspoon freshly grated nutmeg, eyeball it
1/4 pound prosciutto di Parma, finely chopped (have the deli slice it as thick as bacon, rather than shave it)
1/4 to 1/3 pound Gorgonzola, depending on how cheesy you like it
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 clove garlic, cracked from skin
1 1/4 pounds cleaned kale, 1 large bunch, trimmed and chopped
1 cup dry red wine
Salt and pepper
2 teaspoons lemon zest, eyeball it

Steps:

  • Preheat oven to 400 degrees F.
  • Place potatoes in a pot, cover them with water, then bring water up to a boil; salt it and cook potatoes until fork-tender, 10 to 12 minutes or so.
  • While the potatoes are working, combine veal with egg, bread crumbs, 1/2 cup cheese, sage, salt, and black pepper. Form 4 (1-inch thick) oval shaped meat loaves. Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Brown meatloaves 2 to 3 minutes on each side then transfer to a nonstick baking sheet and finish in the oven, 6 to 8 minutes. Return skillet to heat, add another turn of extra-virgin olive oil to the pan and the mushrooms and the garlic. Cook mushrooms until dark and tender, 5 to 6 minutes, then add salt and pepper and 1 cup chicken stock to deglaze the pan.
  • While the mushrooms cook, melt butter over medium heat in a medium saucepot. Add flour and cook 1 to 2 minutes. Whisk in milk and season with nutmeg, salt, and pepper. Reduce the sauce a few minutes to thicken a bit.
  • Drain potatoes and add them back to warm pot. Add half of the milk sauce to potatoes with prosciutto and remaining 1/2 cup cheese, a couple of handfuls. Smash the potatoes to desired consistency and season with salt and pepper to taste.
  • Add the remaining milk sauce to the mushrooms, stir in Gorgonzola cheese to melt, then add the broth and combine. Serve the meatloaves with Gorgonzola-mushroom gravy over top and prosciutto potatoes alongside. Serve with green salad or wine steeped greens, recipe follows.
  • Heat a deep skillet over medium heat. Add extra-virgin olive oil, 2 turns of the pan, and garlic. Cook garlic a couple of minutes while you chop kale then remove the clove. Crank heat up a notch them add greens to wilt them down, 2 to 3 minutes of turning is involved here. Add wine, salt, and pepper and reduce heat to simmer. Steep the greens in wine 10 minutes, stir in zest then serve.
  • Yield: 4 servings
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Ease of preparation: easy

HERBED SAUSAGE GRAVY OVER CHEESE BISCUITS



Herbed Sausage Gravy over Cheese Biscuits image

The gang at my house loves anything with biscuits, and this oregano flavored sausage gravy is the best we've ever tasted! It's a real favorite with my husband and two toddlers. -Lynn Crosby, Homerville, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 13

2-1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1/4 cup canola oil
1/2 teaspoon dried oregano
1 ounce part-skim mozzarella cheese, cut into 8 cubes (about 1/2-in.)
GRAVY:
1/2 pound bulk pork sausage
3/4 cup 2% milk
1 teaspoon dried oregano
1/4 cup all-purpose flour
1 cup cold water

Steps:

  • Preheat oven to 450°. Whisk flour, baking powder and salt. Stir in milk and oil just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place a pinch of oregano in the center of each biscuit; top with a cheese cube. , Moisten edge of dough with water and pull up over cheese, forming a pouch; pinch tightly to seal. Place seam side down on a lightly greased baking sheet, pressing down lightly. Bake until golden brown, 12-15 minutes., Meanwhile, in a large cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink; drain. Stir in milk and oregano. Mix flour and water until smooth; add to sausage mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve gravy with biscuits.

Nutrition Facts : Calories 626 calories, Fat 31g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 1132mg sodium, Carbohydrate 65g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.

BUFFALO TURKEY BURGERS WITH BLUE CHEESE GRAVY - RACHAEL RAY



Buffalo Turkey Burgers With Blue Cheese Gravy - Rachael Ray image

I saw these on Rachael Ray's episode with Kristin Davis. She recommends serving them on kimmelwick (also spelled kummelweck) rolls, Kaiser rolls topped with lots of pretzel salt and caraway seeds. I reduced the amount of grill seasoning and increased from 4 to 6 burgers based on the reviews.

Provided by FLKeysJen

Categories     Lunch/Snacks

Time 30m

Yield 6 Buffalo burgers, 6 serving(s)

Number Of Ingredients 16

2 lbs lean ground turkey breast
2 -4 tablespoons grill seasoning
1/4 cup buffalo wing sauce
1/4 cup chives, plus extra chopped (to garnish)
1/4 cup parsley, chopped
2 garlic cloves, grated
2 tablespoons olive oil
3 tablespoons butter
3 tablespoons flour
3 cups milk
1 cup blue cheese
salt, to taste
fresh ground pepper, to taste
3 carrots, peeled and cut into sticks
3 stalks celery, cut into sticks
4 kaiser rolls (kimmelwick rolls) or 4 slices rye bread (thick slices)

Steps:

  • In a large bowl, mix the turkey, grill seasoning, hot sauce, chives, parsley and garlic. Form six patties.
  • Heat a large skillet over medium-high heat with two tablespoons olive oil, two turns around the pan. Sauté the burgers about five minutes on each side, until cooked through.
  • In a medium skillet over medium-high heat, melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk the milk into the roux and season with salt and freshly ground black pepper. When the milk comes up to a bubble and has thickened, take the pan off the heat and stir the blue cheese into the sauce in a figure-eight motion.
  • To serve, place the top of the roll or a slice of rye bread on a plate, top with the burger. Serve with celery and carrot sticks and a cup of warm, blue cheese dip garnished with some chopped chives alongside. You can also drizzle some buffalo sauce over the top.

POUTINE (FRENCH FRIES WITH GRAVY AND CHEESE)



Poutine (French Fries With Gravy and Cheese) image

Eaten with great gusto all over Quebec, poutine was once just a late-night diner staple. It is now served at some of the province's finest restaurants.

Categories     Beef     Cheese     Onion     Potato     Side     Bake     Fry     Super Bowl     Fall     Winter     Poker/Game Night     Thyme     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 side-dish or snack servings

Number Of Ingredients 14

4 large russet (baking) potatoes
8 cups vegetable oil
3 tablespoons minced shallot
2 (3-inch) sprigs fresh thyme
1 tablespoon unsalted butter
1/2 cup dry red wine
1 tablespoon water
3/4 teaspoon cornstarch
1 cup beef or veal demi-glace
1 teaspoon coarsely cracked black pepper
1/2 teaspoon salt
1/2 tablespoon unsalted butter
5 oz cheese curds or haloumi cheese, coarsely crumbled (about 1 cup)
2 tablespoons fresh chives, finely chopped

Steps:

  • Peel potatoes, then cut lengthwise into 1/4-inch-thick sticks and submerge in a bowl of ice and cold water. Rinse potatoes in several changes of cold water until water is clear. Drain in a colander, then spread potatoes in 1 layer on several layers of paper towels and pat very dry.
  • Heat about 8 cups vegetable oil in a 5- to 6-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F.
  • Put oven rack in middle position and preheat oven to 200°F.
  • Cook shallot with thyme in butter in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring frequently, until shallot is softened and golden, about 2 minutes. Add wine and boil until reduced by half, about 3 minutes, then discard thyme sprigs. While wine reduces, stir together water and cornstarch until cornstarch is dissolved. Stir 1 cup beef or veal demi-glace into wine and bring to a boil. Whisk in cornstarch mixture and return to a boil, then boil until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and stir in black pepper, salt, and unsalted butter until butter is melted.
  • Once oil is ready, increase heat to moderate and fry potatoes in 4 batches, stirring occasionally, until deep golden, 5 to 6 minutes per batch, returning oil to 375°F between batches. Transfer fries with a slotted spoon to a baking sheet lined with several layers of dry paper towels and sprinkle lightly with salt. Keep fries warm in oven while frying remaining batches.
  • Put 4 ovenproof plates in oven, divide fries among plates, and sprinkle with cheese. Heat until cheese is just warmed through, about 2 minutes.
  • Stir chives into sauce and drizzle over fries. Serve immediately.

CHEESE ENCHILADAS WITH CHILI GRAVY



Cheese Enchiladas with Chili Gravy image

This recipe comes from "Texas Home Cooking". You can find ground ancho powder at Penzey's spices and Mexican grocery stores. I have had difficulty keeping my enchiladas tightly rolled using this recipe, but they still taste fantastic!

Provided by belkathy

Categories     Cheese

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 teaspoon dried ancho chile powder (or other ground mild red chile)
4 cups unsalted beef stock
1 lb ground beef
1 medium onion, chopped finely
2 cloves garlic, pressed or minced
2 tablespoons bacon drippings (optional)
2 teaspoons cumin seeds, toasted and ground
1/2 teaspoon oregano
1/2 teaspoon salt
1 tablespoon masa harina
1 1/2 lbs mild cheddar cheese, grated
1/2 medium onion, finely chopped
oil
12 -16 corn tortillas
grated cheddar cheese, to top if desired (optional)
chopped green onion, to top if desired (optional)
minced fresh jalapeno, to top if desired (optional)

Steps:

  • To toast the cumin seeds, lay them on a shallow cookie sheet and bake in a 350 degree oven for 5 minutes.
  • Grind with a spice grinder or mortar and pestle.
  • The toasting will give the cumin a mellower, pleasant flavor.
  • In a saucepan, brown the meat with the onion and garlic.
  • Drain fat.
  • Add bacon drippings if desired.
  • Allow drippings to melt.
  • Add the stock cumin, oregano, salt, and ground ancho.
  • Let simmer 50 min, until meat is tender and liquid has thickened a bit.
  • Mix the masa harina in a small bowl with 2 T.
  • of the liquid from the gravy.
  • Stir the masa mixture back into the gravy.
  • Stir very thoroughly to help the masa dissolve.
  • It will thicken the gravy.
  • Allow to simmer 10 min more.
  • Preheat the oven to 350 degrees.
  • Grease a med.
  • baking dish.
  • Mix the cheese and chopped onion together.
  • Soften the tortillas by dipping them quickly into 1/2- 1 inch of oil in a small skillet.
  • Remove quickly with tongs.
  • Don't allow the tortillas to become crisp.
  • You just want them to go limp, to make them easier to handle for rolling.
  • Drain tortillas lightly.
  • If you are using fresh or homemade tortillas, they will not need to be dipped in oil.
  • Using the tongs again, dip tortillas in the chili gravy to lightly coat.
  • Lay on a plate and sprinkle 1/4 c.
  • of cheese/onion filling into each tortilla, then roll up.
  • Transfer to the greased baking dish.
  • Repeat process with each tortilla until all filling has been used, or pan is full.
  • Top the enchiladas with the remaining gravy, submerging each enchilada in sauce.
  • Bake for 15-18 minutes.
  • Enchiladas should be heated through and sauce should be bubbling.
  • Sprinkle with cheese, onion, and jalapeno if desired.

Nutrition Facts : Calories 1136.9, Fat 76.5, SaturatedFat 43.2, Cholesterol 255.7, Sodium 2822.4, Carbohydrate 42.9, Fiber 5.4, Sugar 4.6, Protein 69.7

PORK CHOPS WITH BLUE CHEESE GRAVY



Pork Chops With Blue Cheese Gravy image

BOY, does this look good.... if you like blue cheese. I highly recommend a moist blue cheese as opposed to a more crumbly one to facilitate making the sauce. Nabbed with no shame whatsoever from allrecipes.com.

Provided by Sandi From CA

Categories     Pork

Time 35m

Yield 4 chops

Number Of Ingredients 6

2 tablespoons butter
4 thick cut pork chops
1/2 teaspoon ground black pepper (to taste)
1/2 teaspoon garlic powder (to taste)
1 cup whipping cream
2 ounces blue cheese, crumbled

Steps:

  • Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.
  • Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.

Nutrition Facts : Calories 646.6, Fat 49.8, SaturatedFat 26, Cholesterol 244.7, Sodium 381.1, Carbohydrate 2.5, Fiber 0.1, Sugar 0.1, Protein 45.6

CHEESE & ONION ENCHILADAS WITH TEX-MEX CHILI GRAVY RECIPE - (4.3/5)



Cheese & Onion Enchiladas with Tex-Mex Chili Gravy Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 15

CHILI GRAVY:
3 tablespoons Canola oil
1/4 cup flour
1/2 teaspoon black pepper
1 teaspoon salt
1 1/2 teaspoon powdered garlic
2 teaspoons ground cumin
1/2 teaspoon dried oregano (Mexican oregano is preferred if it's available)
2 tablespoon chile powder (either homemade or a dark brand such as Gebhardt's or Whole Foods)
2 cups chicken broth or water
CHEESE ENCHILADAS:
6 corn tortillas
12 Kraft American 2% Cheese singles (or velveeta for TexMex authenticity)
1 medium onion, diced
2 cups chili gravy

Steps:

  • Chili gravy: Heat oil in a medium skillet over medium-high heat. Stir in flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add remaining dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. May add water, or chicken broth, to adjust thickness, if necessary. Enchiladas: Preheat oven to 450°F. Pour 1 to 2 tablespoons oil in a small or medium skillet and heat tortillas, one at a time, on each side. Layer on plate and blot with paper towels. Pour 1/2 cup chili gravy in 7-x9inch baking pan. Put 1/4 cup cheese and 1tablespoon onion in center of each tortilla, roll up, and place, seam-side down, in baking dish. Pour remaining chili gravy over rolled tortillas, top with remaining cheese & onions. Bake for 15 to 20 minutes or until sauce is bubble and cheese is melted. Serve hot.

PORK CHOPS WITH BLUE CHEESE GRAVY



PORK CHOPS WITH BLUE CHEESE GRAVY image

Categories     Cheese     Pork

Number Of Ingredients 6

2 tablespoons butter
4 thick cut pork chops
1/2 teaspoon (or to taste) ground black pepper
1/2 teaspoon (or to taste) garlic powder
1 cup whipping cream
2 ounces blue cheese, crumbled

Steps:

  • Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder.
  • Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.
  • Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes.
  • Pour sauce over warm pork chops.

COTTAGE CHEESE IN SPINACH GRAVY(PALAK PANEER)



Cottage Cheese in Spinach Gravy(Palak Paneer) image

Make and share this Cottage Cheese in Spinach Gravy(Palak Paneer) recipe from Food.com.

Provided by Pavithra Mahesh

Categories     Asian

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 15

9 ounces cottage cheese
8 ounces Baby Spinach
1 1/2-2 tablespoons butter
1 teaspoon cumin seed
2 onions
2 green chili peppers
1 teaspoon ginger-garlic paste
1 teaspoon red chili powder
1 tablespoon coriander powder
2 tomatoes
1 cup water (use the water in which spinach was blanched)
1 tablespoon salt
1/2 teaspoon garam masala powder (of 2 cloves, 1 cardamom and 1 cinnamon stick)
1 tablespoon heavy cream
cilantro

Steps:

  • Remove the stems from the spinach,blanch them in hot water and grind them into a fine paste.
  • Add butter in a heavy bottomed vessel and add cumin seeds and let them splutter. Add finely onions and green chili saute them till light brown. Don't burn them.Mean while shallow fry cottage cheese cubes in 1 tbsp of oil slightly brown.
  • Add ginger garlic paste and fry further for 3 minutes. Add red chili powder and coriander powder and combine well.
  • Blend the tomatoes,add the tomato paste and let it cook for 5-6 min on medium heat. Add the spinach paste and let it cook further for another 4-5 minute.
  • Add the fried cottage cheese(paneer) cubes and combine. Cook covered on low heat for 3 minute Add the spinach water and salt and cook on medium heat for 10-12 minute.
  • Add heavy cream, garam masala powder and chopped cilantro and mix well.
  • Reduce flame, cover and cook for 2 mts.
  • Serve hot with flat breads or white rice.

REALLY EASY VEGAN GRAVY OR CHEESE SAUCE



Really Easy Vegan Gravy or Cheese Sauce image

This is quick and easy, and I love it with vegetables or over rice. It gives a nice creaminess to everything! I thought I got this from Recipezaar but can't find it so I'm posting it so I won't lose it! Feel free to add soy sauce if you like.

Provided by Sharon123

Categories     Sauces

Time 10m

Yield 2 cups

Number Of Ingredients 5

2 cups vegetable broth
1/4-1/2 cup nutritional yeast
3 tablespoons cornstarch
spices, to taste (such as onion powder, garlic, oregano, paprika, whatever you like)
salt and pepper

Steps:

  • Heat up the broth.
  • Take a little of the hot liquid and put in bowl.
  • Whisk in cornstarch, set aside.
  • Pour nutritional yeast and spices into hot liquid, stirring until dissolved.
  • Add cornstarch mixture and cook until as thick as you desire. This only takes a few minutes.
  • Add salt and pepper to taste.
  • Tis is great over baked potatoes, vegetables, rice, noodles. Enjoy!

CHEESE BISCUITS & SAUSAGE GRAVY



Cheese Biscuits & Sausage Gravy image

I use the lean Jimmy Deans Sausage and don't even have to drain away any grease. This is my own creation. Very easy and so delicious.

Provided by Diane in Nebraska

Categories     Breads

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons margarine or 2 tablespoons butter
1 medium onion, chopped
1/2 cup celery, chopped (optional)
1 dash salt
4 tablespoons flour
2 cups milk
2 cups cream
2 slices kraft American cheese
24 ounces Jimmy Dean sausage (50% less fat)
2 cups Bisquick
1 cup shredded cheddar cheese
3/4 cup milk or 3/4 cup half-and-half cream
1 teaspoon lemon juice
1 dash garlic salt (if desired)
1 dash sugar

Steps:

  • In a medium size saucepan sauté margarine, onions, celery and dash of salt for 5 minutes.
  • Add sausage and continue to cook until the sausage is fully cooked.
  • Turn heat down and simmer another 10 minutes.
  • Stir in flour and cook for 5 minutes, stirring constantly.
  • The bottom of the pan will be brown with bits of stuck on meat and flour.
  • The darker the crumbs stuck to the bottom, the more golden brown the gravy will be.
  • Remove pan from heat and stir in milk, cream and cheese slices.
  • Stir until you can not feel anything stuck to the bottom of the pan.
  • Place back on low heat and bring to a simmer.
  • The gravy will thicken as it cooks and may need a little extra milk if it is thicker than you like it.
  • Simmer for 10 minutes or longer, being sure to stir often.
  • Taste for seasonings, add salt and pepper if desired.
  • Normally I don't add any as the sausage flavors the gravy just right.
  • Instructions for Biscuits:Mix milk and lemon juice.
  • Mix cheese with Bisquick, sugar and garlic salt.
  • With a fork, stir in milk just until mixed.
  • Biscuits can be rolled out and cut or just dropped by spoonfuls onto baking sheet.
  • Bake at 350º for 10-12 minutes or until golden brown.
  • After removing them from the oven, brush with melted margarine/butter if desired.

GRAVY CHEESE FRIES



Gravy Cheese Fries image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 9

8 medium baking potatoes
Vegetable oil
Kosher salt
2 cups grated packed cheddar cheese
Gravy, recipe follows
1 cup unsalted butter
1 cup all-purpose flour
4 (10 3/4-ounce) cans beef broth
2 teaspoons black pepper

Steps:

  • Cut potatoes into 1/4 by 1/4-inch matchstick pieces and soak in cold water, overnight. Dry thoroughly before frying. In a deep-sided skillet or deep fryer, heat oil to 350 degrees F. There should be enough oil to cover potatoes completely. Fry potatoes in oil for about 4 minutes, or until golden brown. Remove fries from oil using strainer or tongs and let fries drain on paper towels. Sprinkle with salt.
  • Preheat the oven to 375 degrees F.
  • Place the fries on a cookie sheet and top them with the cheese. Place in the oven for 5 to 7 minutes, or until the cheese has melted to your liking. Remove from oven, top with gravy and serve.
  • In a medium saucepan, melt butter and add flour to make a roux. While whisking often, cook the roux on medium-low heat until it is medium-deep brown in color. Whisk in beef broth slowly until it is all incorporated. Continue to cook, whisking often until gravy has thickened. Add black pepper. If you need to thin the gravy, whisk in additional beef stock or water.

HERBED SAUSAGE GRAVY OVER CHEESE BISCUITS



Herbed Sausage Gravy over Cheese Biscuits image

The gang at my house loves anything with biscuits, and this oregano flavored sausage gravy is the best we've ever tasted! It's a real favorite with my husband and two toddlers. -Lynn Crosby, Homerville, Ohio

Provided by @MakeItYours

Number Of Ingredients 13

2-1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1/4 cup canola oil
1/2 teaspoon dried oregano
1 ounce part-skim mozzarella cheese, cut into 8 cubes (about 1/2-in.)
GRAVY:
1/2 pound Jones No Sugar Pork Sausage Roll sausage
3/4 cup 2% milk
1 teaspoon dried oregano
1/4 cup all-purpose flour
1 cup cold water

Steps:

  • Preheat oven to 450°. Whisk flour, baking powder and salt. Stir in milk and oil just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place a pinch of oregano in the center of each biscuit; top with a cheese cube., Moisten edge of dough with water and pull up over cheese, forming a pouch; pinch tightly to seal. Place seam side down on a lightly greased baking sheet, pressing down lightly. Bake until golden brown, 12-15 minutes., Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in milk and oregano. Mix flour and water until smooth; add to sausage mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. For each serving, spoon about 1/3 cup gravy over two biscuits.

CHICKEN FRIED SLIDERS WPOTATO DUMPLINS & CHEESE GRAVY #RSC



Chicken Fried Sliders WPotato Dumplins & Cheese Gravy #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. The last of my entries personally designed for Sunny, are lip smackin', plate swipin', finger lickin' good! Hot n' Spicy Ranch Chicken Fried Pork Steak Sliders topped with baked Creamy Ranch Potato Dumplin's, a rich White Cheese Gravy all piled onto a homemade Sweet Potato Biscuit! But she's going to have to fight my hubby for one! He LOVED them! These will be made for my next party for sure!!

Provided by Wildflour

Categories     Weeknight

Time 2h

Yield 16 sliders, 4 serving(s)

Number Of Ingredients 38

5 cups flour
1 cup packed light brown sugar
2 tablespoons baking powder
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 cup solid frozen vegetable shortening
2 cups sweet potatoes, baked cooled peeled and mashed
1 cup heavy cream (more if needed)
1/4 cup salted butter, melted
2 large red potatoes, peeled and diced
2 tablespoons heavy cream (more if needed)
2 tablespoons butter
1 egg
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons Hidden Valley Original Ranch Dips Mix
3 tablespoons grated parmesan cheese
2 tablespoons finely chopped chives
1 cup seasoned dry bread crumb
1 lb ground lean pork
1 cup flour
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper
1/2 teaspoon cayenne
2 teaspoons Hidden Valley Original Ranch Dips Mix
1 egg, beaten
1/2 cup buttermilk
1 teaspoon louisiana hot sauce
2 cups finely crushed saltine crackers
3 tablespoons vegetable oil
3 tablespoons butter
1 (8 ounce) package cream cheese
1/2 cup milk
1 tablespoon chopped fresh chives
2 teaspoons Hidden Valley Original Ranch Dips Mix
1 tablespoon grated parmesan cheese
salt
fresh cracked black pepper

Steps:

  • For the Sweet Potatoes: Heat oven to 425. In large bowl, whisk and stir together the first 5 ingredients. Cut in shortening til crumbly using 2 knives or your fingers. In seperate bowl, mix sweet potatoes and cream. Make a well in the dry ingredients and add potato mixture. Mix to combine, turn dough out onto a lightly floured surface, and roll out to 1 1/2 inches thick into a rectangle. With sharp knife, cut into about 20 squares. Place biscuits onto parchment paper-lined baking sheets 1 inch apart. Don't crowd. Brush tops with melted butter. Bake for 5 minutes, turn down oven to 375 and bake for another 15 minutes or til golden brown. Cool on wire rack.
  • For Potato Dumplin's: Boil potatoes til soft; drain, mash with cream and butter and whip til fluffy. Beat in egg, salt, pepper, and Ranch. Fold in cheese and chives. Wet hands and shape into balls. Roll in crumbs. Bake on lightly greased cookie sheet in 400º oven for 15-20 minutes til golden brown.
  • For the Pork Steaks: Roll ground pork into 16 balls, then flatten into patties. In pie plate, mix flour, salt, pepper, cayenne, and Ranch. In another pie plate beat egg and beat in buttermilk and hot sauce. In third pie plate, place cracker crumbs. Lightly coat patties on both sides in flour mixture. Dip one at a time into egg mixture, letting excess drip off, then coat nicely in cracker crumbs. Pat on. Place patties into hot oil mixture over medium heat and fry for about 3-4 minutes or or til golden brown. Turn and fry other side til done, about another 3-4 minutes or til golden brown on both sides. Place in low oven to keep warm on a cooling rack over a baking sheet until all are fried and done.
  • For the Cheese Gravy: Stir cream cheese and milk over low heat til smooth. Stir in rest of ingredients. And salt and fresh cracked black pepper to taste.
  • To assemble! : Split open 16 biscuits and place onto serving platter, place a pork patty on top of each bottom, then a potato dumplin', spoon cheese sauce over top, place on biscuit top. Serve hot!

Nutrition Facts : Calories 2935.9, Fat 168, SaturatedFat 71.9, Cholesterol 407.9, Sodium 3405, Carbohydrate 296.8, Fiber 13.1, Sugar 65.2, Protein 63

GOAT CHEESE AND SPINACH POTATO DUMPLINGS WITH BACON GRAVY



Goat Cheese and Spinach Potato Dumplings With Bacon Gravy image

Ready, Set, Cook! Special Edition Contest Entry: This recipe is a comforting call-back to eating Sunday dinner with Grandma. The cheesy center of the potato dumplings, heaped with the spice-kissed bacon gravy is sure to warm tummies and hearts.

Provided by Ms. Correen

Categories     Pork

Time 45m

Yield 8 potato dumplings and 2 cups bacon gravy, 4 serving(s)

Number Of Ingredients 23

3 ounces goat cheese
1/4 cup sharp cheddar cheese, grated
1 tablespoon green onion, finely chopped (reserve chopped green tops for garnish)
1/4 cup fresh spinach, chopped
1 tablespoon milk
1/8 teaspoon ground nutmeg, measure
1 1/2 cups Simply Potatoes Traditional Mashed Potatoes
1 1/2 cups unbleached flour
1 fresh egg, beaten
1 pinch salt and pepper
8 slices thick-cut bacon (6 for the gravy, 2 for garnishing)
1 cup milk
1 cup chicken broth
1 dried bay leaf
1/2 teaspoon allspice berry
1 tablespoon olive oil
1/4 cup onion, finely chopped
1/4 cup red bell pepper, chopped
1/4 teaspoon red pepper flakes, to taste
1/4 teaspoon granulated garlic
2 tablespoons unsalted butter, cut into chunks
2 tablespoons unbleached flour
1 pinch salt and pepper

Steps:

  • Making the Goat Cheese Filling: Add all ingredients into a small bowl, blend together with a fork, and set aside in refrigerator.
  • Mixing together the Potato Dumpling Dough: In a large mixing bowl add mashed potatoes, flour, egg, along with salt and pepper. Stir together with a wooden spoon or your hands into a thick, slightly sticky dough. Dip hands in flour, as needed, and divide dough into 8 golf-sized pieces. Dust with flour if needed, flatten each piece and place on a sheet pan lined with parchment paper.
  • Assembling the Potato Dumplings: On the center of each piece of flattened dough spoon a heaping teaspoon of goat cheese filling. Fold dough, like a taco, encasing filling in the dough, then roll into a ball. Roll in a bowl of unbleached flour, dust off, and place back on the sheet pan lined with parchment paper. Let rest in refrigerator, uncovered, for 20 to 30 minutes. (Note: Spread any leftover goat cheese filling on a water cracker -- truly a tasty treat for the cook :).
  • Preparing the Country-Style Bacon Gravy: Place bacon strips on a baking pan covered with foil. Bake at 375 degrees for 20 minutes or until golden brown. Cool, crumble, and set aside on a plate lined with paper towels. In a small saucepan, stir together milk, chicken broth, whole allspice, and bay leaf. Over high heat, bring this mixture just to steaming, immediately turn to low and steep liquid with spices, stirring occasionally, for 20-25 minutes. Meanwhile, in a saute pan, heat the olive oil over medium high heat to sizzling. Toss in onions and red peppers, stir to coat with olive oil. Sweat veggies, stirring occasionally, for 8 to 10 minutes. Turn heat to medium, add red pepper flakes, garlic, butter chunks, and stir until butter is melted. Sprinkle flour over the veggie/butter mixture and cook for 5 minutes, stirring frequently, so mixture does not stick or burn in the saute pan. Strain the spices from the milk and chicken broth. Now, vigorously whisk in 1/2 of the hot liquid into the veggie/flour mixture; sauce will thicken. Pour in the remaining hot liquid, continue to occasionally whisk over medium heat until thickened and heated through (do not bring to a boil). Remove from heat, mix in the 6 slices of crumbled bacon, and cover loosely with plastic wrap.
  • Cooking and Serving the Potato Dumplings: Over high heat bring a large pot of water to boiling; add a pinch or two of salt, if desired. Turn down to medium high heat, carefully drop in the prepared potato dumplings, give the boiling water a stir to make sure potato dumplings are not stuck to the bottom of the pot, and then tightly cover the pot. Boil for 15-20 minutes (the light and fluffy dumplings will float to the top). With a slotted spoon, scoop out the potato dumplings into bowls, smother with 1/2 cup of the hot bacon gravy garnished with bacon crumbles and chopped green onion tops. Steamed carrot coins or a green salad compliment this dish nicely as a side.

Nutrition Facts : Calories 600.8, Fat 31.6, SaturatedFat 15, Cholesterol 106, Sodium 533.3, Carbohydrate 63.4, Fiber 8.4, Sugar 1.8, Protein 20.7

SMOTHERED PORK CHOPS WITH BLUE CHEESE-APPLEJACK GRAVY



SMOTHERED PORK CHOPS WITH BLUE CHEESE-APPLEJACK GRAVY image

Categories     Pork

Yield 4 Servings

Number Of Ingredients 11

8 bacon slices, chopped
2 large onions
2 large Granny Smith apples, peeled, cores and cut into 8 wedges
1 tablespoon sugar
2 tablespoons flour
1 cup apple juice
1 cup canned chicken broth
1/2 cup applejack or other apple brandy
1 cup crumbled Maytag blue cheese
Salt and pepper
4 6-ounce pork loin chops (about 3/4 inch thick)

Steps:

  • Cook bacon in a heavy skillet over medium heat until crisp. Transfer to paper towels. Spoon off 1 tablespoon drippings from skillet and reserve; discard all but 2 tablespoons of the remaining drippings in the skillet. Add onions to skillet and sauté until golden, about 15 minutes. Push onions to one side of the skillet; add apples and sugar to the skillet and sauté until apples are golden, about 20 minutes. Transfer onions and apples to a bowl. Heat 1 tablespoon reserved bacon drippings in the same skillet. Add flour and stir 1 minute. Gradually whisk in juice, broth, and applejack. Boil until gravy thickens, whisking frequently, about 4 minutes. Add cheese and whisk until melted. Season with salt and pepper. Add onion mixture to gravy and stir until heated through. Remove from heat. Cover and keep warm. Season pork with salt and pepper. Heat a large nonstick skillet over medium heat. Add pork and sauté until cooked through, about 6 minutes per side. Transfer to bowl, pour gravy over chops. Top with bacon and serve.

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