OH! Why didn't you say so? You can do the same thing in the oven while you're cooking something else in there. Put the packet directly on the rack next to/under/above (wherever it will fit) whatever meat you're cooking... just make sure the packets are totally sealed or you'll have a hell of a mess to clean up
My grandma made chipped beef on toast for me when I was a kid. Hard boiled eggs peeled and sliced into tiny chunks, chopped beef and a sauce that was flour, milk and something else. Poured over toast. One of my favorite things to eat.
If you want to make a white sauce, it's easier to make it with corn flour/starch, not plain flour. It doesn't go lumpy so easily. Just mix a couple of teaspoonfuls of corn flour in the bottom of a a teacup with a bit of milk, add the yolk of an egg to this and mix up, then pour it all into a saucepan with about 1.5 glasses of cold milk, add salt for savoury or sugar for sweet. You can add vanilla drops for sweet and herbs for savoury. Simmer, stirring all the time until the sauce thickens (if it's too thick or runny after a few minutes, add more milk or mix up a bit more corn flour). You can add a tiny bit of butter as well, to give the sauce a shine. This way you have a simple, basic custard (to pour over stewed fruit) or beshamel sauce (to pour over grilled chicken).
Well I guess it depends on where you are but we use white gravy. Also known as country gravy. Pretty much what madhoca describes, but no egg yolk, and you have to use flour, salt, and pepper. You can use cornstarch of course, and I usually do, but not with country gravy. Doesn't taste right (to me).
White sauce is easy. To avoid lumps, melt the butter, stir in the flour, making sure it is well blended. before adding any water, milk, or cream. It's a good ideato let the flour and butter mixture (the roux) cook a bit, even brown slightly, so the sauce doesn't have a "raw" flour taste.. White sause is usually made with milk or cream rather than water, but similar sauces use meat juices or other water-based liquids for flavor. Basic white sauce is called Bechamel Sauce. Every cook should master it.
You can also make pizza with English muffins. Cut the muffin into two slices, toast it, then cover in pizza sauce (from a jar) and grated Mozzarella cheese and black olives if you have them. Then microwave it for 35 seconds or so to melt the cheese, and boom, that's it.
MMM, english muffin pizza. My husband and I had them for dinner on Tuesday. Love them. But I've never toasted mine before. I normally just make the pizza and toss it in the oven for a bit and then turn on the broiler to make sure the cheese is nice a melted.
I grew up eating chipped beef on toast like any normal human being. My husband's family puts it over rice instead of toast.
The Be-Ro book recipe for white sauce: Pouring white sauce 40g butter 40g plain flour 600mls (1 pint milk) 1, melt butter in saucepan over mod. heat 2, add flour and beat until smooth, remove from the heat. 3, Add milk a little at a time and beat well 4, bring to the boil and cook gently for 2-3 minutes The last step is to complete the cooking of the starch in the flour. after cooking for: Cheese sauce add 100g of cheese and 1/2 tsp of made mustard Parsley sauce add 1 tbsp chopped parsley after cooking Mushroom sauce add 50g finely chopped cooked mushrooms One of my own favorites is... A few cooked florets of cauliflower and a 3 of handfuls of boiled an drained macaroni and prepared cheese sauce - mix tog. place mixture in a greased oven dish cover with grated cheese and cook until cheese is starting to bubble and brown. serve with chips and salad.
Basic white sauce can also be made very thick by adding less milk, so it's more like a dough than a sauce. Croquettes usually begin with such a doughy white sauce, mixed with the filling item (chicken, crab, shrimp, etc) and seasonings, and shaped into egg-sized croquettes. They are then coated with crumbs and deep fried. reamed Chipped Beef on Toast was a military standard, popularly known as SOS (Shit on a Shingle). You have to keep the shingle!
Anyone know good ones for devilled eggs? Mine usually consist of mixing the h.b. egg yellows with mayo, mustard (both honey dijon liquid mustard or the powder spice mustard, but usually not both at the same time), various other spices from the spice container on the counter, and sometimes salad dressing. But not too much of the liquids, I like a thicker feel. Looking for fresh spins on how to make the best devilled egg insides.
I just mix the yolks with mayo, mustard, a little (really little) bit of sugar, and some sweet relish. Is good
I like to mince tabasco peppers, or other small, hot chilies into the yolk. in addition to the mustard, I like to add ground cumin and black pepper, and a good paprika, and some cayenne. Huevos de diablo!
Gosh guys, All this food talk sure is making me hungry -_- guess I'll have to go make some breakfast soon ^^ But Mal, A pretty durn good deviled egg recipe is Bacon Cheddar Deviled Egg 12 Eggs 1/2 Cup of mayonnaise 4 slices of bacon 2 tablespoons finely shredded cheddar cheese 1 tablespoon of mustard While you boil your eggs, You can go ahead and take out a large skillet and cook over medium-high heat until they're evenly brown Then you wrap the bacon up in paper towels and cook in the microwave for about 1 minute per slice, and then crumble it and set it aside. Of course you peel the eggs and cut them in half. Remove yolks to a small bowl, then mash the egg yolks with the mayonnaise crumbled bacon and cheese, stir in mustard. Fill the egg white halves with the yolk mixture and of course Refrigerate until serving. It's a really good recipe, our family loves it. Also If you don't mind waiting like an hour for your deviled eggs to be done. Here is another good recipe that mom has tried once or twice. It's pretty good. Trust me. I like to be the taste tester Lol Bacon-Balsamic Deviled Eggs 12 eggs 4 slices bacon 1/2 cup mayonnaise 1/4 cup minced red onion 2 teaspoons white sugar 1/2 teaspoon balsamic vinegar 1/4 teaspoon celery salt 1/4 teaspoon freshly ground black pepper 1/4 cup chopped fresh parsley Of course you know to boil and peel the eggs and cut them in half and also to remove the egg yolk.. So I won't go into that lol. But cook your bacon in a skillet until brown. You can drain on a paper towel. Then MAsh your egg yolks with a fork and add the bacon, mayonnaise, onion, sugar, vinegar, celery, salt and pepper. stir until it is thoroughly combined. put the yolk mixture on the white egg halves and top it with parsley Really good. That sounds really good.
When I was a kid, Mom would make toast, then put cheddar cheese (or any nice melty cheese) on top, then put some chopped-up raw bacon on top of that - bacon pieces maybe an inch long. Then she'd put them in the oven under the broiler, and the bacon would cook as the cheese melted and it would be delicious when it was done.
