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Basic Roux Recipes
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Basic White Pouring Sauce For Two
1) In a saucepan, melt butter and stir in flour and simmer, stirring with a wooden spoon, for 2 minutes, do not brown the (roux) flour mixture.
2) Take the pan off the heat.
3) Slowly stir in the milk in batches, stirring after each addition to... - 32.2978
Basic Curry Rice
Curry rice (curry and rice / kare-raisu) is a very popular dish in Japan. According to the statistics, we Japanese eat curry rice twice a month!!!
Today, I will show you how to make basic curry rice. More curry rice recipes are coming, so don't miss them and... - 114.815
Basic White Sauce
Melt margarine in a saucepan over low heat.
Blend in the flour slowly to make a roux.
Cook over low heat, stirring constantly, until mixture is smooth and begins to bubble.
Stir in salt, pepper and milk.
Heat to boiling and cook 1 minute, stirring... - 26.1927
Basic White Sauce Using Yellow Onion
Bring the milk to a simmer.
Add the yellow onion, bay leaf, and cayenne pepper.
Simmer for a few minutes, and strain the milk stock.
Return to the stove.
In another pan, melt the butter and stir in the flour.
Remove the milk from its burner and stir in the... - 32.3504
Basic White Wine Sauce
1 Melt the butter in a saucepan and stir in the flour. Cook the roux for 3 minutes.
2 Add the fish stock gradually, stirring all the time, until the veloute sauce is smooth. Simmer for 20 minutes.
3 Boil the shallots in the wine until soft and add to the... - 34.1172
Everyday Basic White Sauce
1) In a saucepan, add margarine.
2) Melt the margarine over low heat and stir in the flour to prepare a roux.
3) Stir in nonfat dry milk and water.
4) Cook over low heat by frequent stirring, until the sauce turns thick and smooth.
5) Season the sauce... - 35.819
Basic Spicy White Sauce
1) In a saucepan, add margarine to melt over low heat.
2) Add flour, salt and pepper and blend in to prepare a roux.
3) Cook over low heat, by frequent stirring until the mixture turns smooth and bubbly.
4) Pour in milk to stir.
5) Increase heat and... - 35.1143
Basic Lamb Casserole
Basic Lamb Casserole has an extraordinary taste. The lamb mixed with flour and flavored with pepper gives the Basic lamb casserole marvelous taste. This Basic Lam casserole is inspired by many restaurants worldwide. - 33.2141
Basic Pork Casserole
Basic Pork Casserole is a love by many. The combination of pork flavored with chicken bouillon cube and white pepper makes the Basic pork casserole a delicious and filling recipe. - 33.6383
Basic Brown Sauce
Choose a 3- to 4-quart stockpot with a heavy bottom.
Heat it and add 1/2 of the butter or oil.
Add the onions, carrots, and parsley.
Stir the vegetables on medium-high heat until they begin to brown.
Add the bay leaf and the thyme.
Put on a low simmer.
In a... - 41.2209
Basic Hot Soufflé
1. Prepare the soufflÃ© case or tin for the pastry
2. Preheat the oven to 350° F
3. Separate the eggs and prepare the flavoring
4. Make a roux by blending the fat and the flour and then gradually add the milk to the flour mixture.... - 39.6829
Basic Mushroom Gravy
What is meatloaf, roast beef or mashed potatoes without a delicious gravy? Most mushroom gravy recipes require two pans but Chef John gives us his patented single-pan method. It does take longer, but the final results are fantastic. He also gives us tips on... - 90.7476
Basic Savory Souffle
Bring the milk to the boil with whatever flavouring ingredients you have on hand, some chopped onion, a bay leaf, parsley stalks, and set aside.
Butter and lightly flour a 1.5 litre/3 pint souffle dish.
Melt the butter in a saucepan over a gentle heat.
Stir... - 42.318
White Sauce With Derivatives
Place butter in a 4 cup glass measure.
Microwave, uncovered, on HIGH (100%) for 1 minute.
Stir in flour and salt to make a roux.
Microwave, uncovered, on HIGH (100%) for 30 seconds or until bubbly.
Gradually stir in milk; blend well.
Microwave, uncovered, on... - 31.5729
The Frugal Gourmet
This The Frugal Gourmet is simply irresistible and mouth-watering. Try this easy to prepare Frugal Gourmet; I am sure you will love to share it with your loved ones. - 40.668
Brown the onion in the bacon fat, along with the garlic.
Add the pork, and cook for about 20 minutes.
Add the sauerkraut, tomato paste, paprika, caraway seed, and soup stock.
Simmer for about 45 minutes, until the sauerkraut is soft.
Thicken with the roux,... - 36.6087
Oxtail Stew With Bread For Sopping
Brown the oxtails in a hot pan with a little peanut oil.
When they are a good dark brown, remove them from pan, and place in ovenproof casserole.
In the used pan, saute the carrots, turnips, celery, and yellow onions.
When the mixture is a little brown, add... - 33.6087
Beef In Burgundy
Cut the bacon into little strips, and blanch them with boiling water.
Fry gently, being careful not to burn them or to darken the fat.
Remove the bacon from the pan, and'in the fat, brown the beef.
You may wish to add a little olive or peanut oil to the... - 41.3648
Pot Roast With Port And Mushrooms
In a heavy metal casserole, heat the oil until smoking and brown the meat well on all sides.
Add the wine and simmer, uncovered, until the wine is reduced by half.
Add the beef stock and simmer, covered, for 1 hour.
Meanwhile, in a small frying pan, prepare... - 43.0093
Chicken And Andouille Smoked Sausage Gumbo
Remove excess fat from chicken pieces.
Sprinkle 1 tablespoon of the Meat Magic evenly over chicken pieces.
Let stand at room temperature 30 minutes.
Meanwhile, in medium bowl, combine onion, bell peppers and celery; reserve.
Thoroughly combine flour with... - 38.3225
Saute the onions, celery, green pepper, and garlic in a bit of the oil.
Saute the okra separately in a bit of oil in a SilverStone skillet (so the okra does not stick) over medium flame for about 25 minutes (or less with frozen), or until the okra is soft and... - 42.1598
Saute the onions, celery, green pepper, and garlic in a bit of the oil.
Saute the okra separately in a bit of oil in a SilverStone skillet (so the okra does not stick) over medium flame for about 25 minutes (or less with frozen), or until the okra is soft and... - 38.1927
Chicken In Red Wine
Heat a large frying pan and add the olive oil, onions, and garlic and saute until they are tender.
Add the mushrooms and saute, on high heat, until the mushrooms are barely tender.
Remove from the pan and deglaze the pan with a little of the red wine.
Pour... - 42.2264
Beef In Red Wine And Mushrooms
Heat a large frying pan, add the oil, and brown the meat.
Do so in small batches so that the meat is not crowded and can cook quickly.
Remove the meat from the pan and add the garlic.
Saute for a few moments and deglaze the pan with 1 cup of the red wine.
Use... - 36.5369
This basic White Sauce comes handy to prepare a variety of sauces like Mornay Sauce. This White Sauce provides a fresh flavor and texture to the dish it is served with. - 35.6116
Ravioli Marinara With Aubergine (eggplant)
Ravioli Marinara with Aubergine is a wonderfully tasty pasta dish. The first time is served this at home I was surprised to see my children gobbling down the pasta aubergine(eggplants!!) and all! Try this Ravioli Marinara with Aubergine (Eggplant) recipe, I... - 46.0711
Classic Chicken Stew And Biscuits
Yearning for that homey, old-fashioned and comforting dish; there can't be anything better than a bowl of chicken and biscuits. The slowly simmered vegetables, tender chicken, and rich gravy, topped with buttermilk biscuits is definitely a favorite. What's... - 134.852
Savory Lobster Mushroom Crepe
1. Heat olive oil in a saucepan placed on low heat and stirring continuously, add flour. Cook for about a minute for a brownish roux.
2. Warm milk in a saucepan on low heat and whisk in about ¼ cup to the flour mixture. Whisking continuously,... - 43.3673