How to Made Country Gravy Homemade Recipe




2 tablespoons butter


8 ounces breakfast sausage links, casings removed and meat broken up


4 strips bacon, sliced crosswise


½ cup chopped green onions


⅓ cup packed all-purpose flour


1 pinch cayenne pepper, or to taste


salt and freshly ground black pepper to taste


2 ½ cups cold milk


1 tablespoon chopped green onion


1 pinch cayenne pepper for garnish


Dissolve margarine in a huge skillet or pan over medium warmth; cook frankfurter and bacon in the hot spread, mixing to split the wiener up into little pieces, until hotdog is seared and bacon is practically fresh, around 10 minutes. Blend 1/2 cup green onion into wiener combination and saute until onions are delicate, around 3 additional minutes.

Stir flour into meat mixture, 1 to 2 tablespoons at a time, until thoroughly combined and mixture is pasty. Cook, stirring often, 2 to 3 minutes to remove raw taste of flour.

Whisk milk into meat combination, around 1 cup at an at once. Keep on speeding until sauce starts to thicken, around 5 minutes. Go warmth to medium-high, carry sauce to a stew, and season with a touch of cayenne pepper, salt, and dark pepper. Lessen warmth to medium-low.

Keep on stewing sauce until flavors have mixed and sauce is thick, 10 to 15 minutes, mixing incidentally. Sprinkle with 1 tablespoon green onion and a spot of cayenne pepper for embellish.

Nutrition Facts

362 calories; protein 17.4g; carbohydrates 16.7g; fat 24.8g; cholesterol 69.6mg; sodium 856.5mg.

Chicken Soup with Matzo Balls Home Made Recipe



.1 whole chicken

.7 large carrots, cut into bite-size pieces

.3 parsnips, peeled and cut into bite-size pieces

.1 bunch celery, cut into bite-size pieces

.1 onion, cut into bite-size pieces

.1 bunch fresh dill, chopped

.1 bunch fresh parsley chopped

.5 cups water

.5 eggs

.¼ cup vegetable oil

.1 cup matzo meal

.1 quart chicken stock

.salt and pepper to taste

.1 rotisseriesalt and pepper to taste chicken, bones removed and meat cut into bite-size pieces




Step 1.

Place raw chicken in a large stockpot.

Step 2.

Add parsnips, carrots, celery, onion, dill, and parsley to the stockpot; cover with water, and bubble until the chicken is 200 degrees F (95 degrees) or starts to self-destruct, around 60 minutes.

Step 3.

Eliminate chicken from the stock and put in a safe spot for another utilization.

Step 4.

Whisk together eggs and oil in a medium-sized blending bowl.

Step 5.

Add matzo feast to the bowl with eggs and oil, mixing until very much consolidated. Cover and refrigerate for 20 minutes.

Step 6.

Eliminate matzo combination from the cooler and tenderly hand-fold into 1 inch balls. Be mindful so as not to over-move as this can make the matzo balls extreme.

Step 7.

In a different pot, heat chicken stock. Spot matzo balls into the stock and stew until they are delicate, at any rate 60 minutes.

Step 8.

Move the matzo balls into the soup pot with the vegetables. Season with salt and pepper to taste.

Step 9.

To serve, place bits of the simmered chicken into soup bowls and scoop the chicken soup with matzo balls over it. Appreciate!


Utilize the additional chicken for chicken serving of mixed greens the following day. Try not to utilize the meat from this chicken for the soup, as it is harder and less delightful than the broiled chicken meat.



Nutrition Facts:

188 calories; protein 3.7g; carbohydrates 26.1g; fat 8.7g; cholesterol 0.4mg; sodium 516.2mg. Full Nutrition

Chicken and Sausage Gumbo Homemade Recipe.



Straight from my mom’s kitchen in St. Charles Parish, Louisiana! Chicken, sausage, and okra gumbo that warms the soul.


1 (3 pound) whole chicken

1 (10 ounce) package frozen chopped onions

1 (10 ounce) package frozen green bell peppers

½ cup all-purpose flour

½ cup vegetable oil

5 stalks celery, finely chopped

1 tablespoon Cajun seasoning (such as Tony Chachere’s), or to taste

2 whole bay leaves

1 pound fully-cooked smoked beef sausage (such as Hillshire Farm®), sliced

1 (28 ounce) can diced tomatoes

salt and black pepper to taste

1 (10 ounce) package frozen sliced okra


Step 1.

Fill a huge pot somewhat with delicately salted water, and spot the chicken in the pot. Heat to the point of boiling, decrease the warmth to a stew, and cook the chicken until the meat is not, at this point pink and the juices run clear, around 60 minutes. Eliminate the chicken from the stock, and air out the body to permit the chicken to cool. Hold the chicken stock. After the chicken has cooled enough to deal with, pick the meat from the bones, and put in a safe spot.

Step 2.

While the chicken is stewing, make a roux by whisking together the flour and vegetable oil in an enormous, weighty pan over medium-low warmth. Cook and mix the combination, observing continually to abstain from consuming, until the roux is a rich chocolate earthy colored tone, 20 to 30 minutes.

Step 3.

As soon as the roux has reached the desired color, stir in the onions, bell peppers, celery, Cajun seasoning, and bay leaves, and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. Pour in the reserved chicken broth, diced tomatoes, and beef sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour.

Step 4.

Blend in the held chicken meat and okra, take back to a stew, and cook, mixing periodically, until the okra is delicate and the flavors have mixed, 30 to 40 minutes.

Nutrition Facts

437 calories; protein 21.4g 43% DV; carbohydrates 14.5g 5% DV; fat 32.2g 50% DV; cholesterol 67.2mg 22% DV; sodium 834.6mg 33% DV. Full Nutrition

Husband’s Grandmother’s Shrimp Gumbo Home Made Recipe



My husband’s grandmother taught me this recipe. She actually cooked for Cajun festivals. She used 40-gallon trash cans for her stock pots. People would line up for this authentic Cajun specialty. This recipe serves eight but multiplies well. Serve gumbo over cooked white rice.


1 pound smoked sausage links, cut into 1/4-inch slices

1 (14.5 ounce) can diced tomatoes with green chile peppers

½ cup unsalted butter

⅔ cup all-purpose flour

2 cups chopped onion

½ cup chopped green onions

⅔ cup finely chopped green bell pepper

⅔ cup finely chopped celery

2 tablespoons chopped fresh parsley

2 tablespoons minced garlic

2 cups water

salt to taste

ground black pepper to taste

¼ teaspoon cayenne pepper

1 teaspoon dried thyme

2 bay leaves

6 cups water

2 pounds uncooked medium shrimp, peeled and deveined


Step 1.

Earthy colored the frankfurter in a skillet over medium warmth, dispose of the fat in the skillet, and channel the wiener cuts on paper towels to ingest any abundance oil. Put the hotdog in a safe spot. Cook and mix the slashed bacon in the skillet until fresh, 6 to 8 minutes, eliminate the bacon, and put in a safe spot. Mix the okra into the hot bacon drippings, and cook and mix until the okra is delicate, around 5 minutes. Channel the okra in a colander, and dispose of bacon drippings.

Step 2.

Place the okra and diced tomatoes in a saucepan over medium heat, and bring to a simmer. Reduce heat to medium-low, and simmer the okra mixture for about 10 minutes.

Step 3.

In a huge soup pot, dissolve the margarine over medium warmth, and cook and mix the onion, green onions, green pepper, celery, parsley, and garlic until the onion starts to turn earthy colored, around 10 minutes. Eliminate the vegetables however leave the margarine in the pot. Mix in the flour, lessen warmth to low, and cook the roux, mixing continually, until it turns the shade of milk chocolate, 30 to 45 minutes. Try not to allow the roux to consume.


Step 4.

At the point when the roux arrives at its right tone, speed in 2 cups of water. Raise the warmth to medium; mix in salt, pepper, cayenne pepper, thyme, and narrows leaves, heat the blend to the point of boiling, and mix in the hotdog, bacon, okra-tomato combination, and 6 additional cups of water. Diminish warmth to medium-low, and stew the gumbo, mixing periodically, until the soup has thickened and the flavors are mixed, around 45 minutes. Mix in the shrimp, and stew until they turn pink and misty, 6 to 8 additional minutes. Dispose of sound leaves and change the flavors, whenever wanted, prior to serving.

Nutrition Facts

344 calories; protein 23.9g 48% DV; carbohydrates 12.6g 4% DV; fat 21.8g 34% DV; cholesterol 164.7mg 55% DV; sodium 922mg 37% DV. Full Nutrition.


Ultimate Gulf Coast Gumbo Homemade Recipe



Gumbo loaded up with shrimp, crab, chicken, wiener, vegetables, and Cajun flavors. I’ve likewise included crab and additionally scallops in this formula. Serve over rice, went with garlic bread. Likewise have salt, red pepper chips, and extra document powder on the table. Incredible with cold lager.


4 pounds medium shrimp – peeled and deveined

½ cup corn oil

½ cup all-purpose flour

1 cup chicken broth

1 (3 pound) whole chicken

2 medium onions, chopped

5 stalks celery, chopped

1 medium green bell pepper, chopped

5 large tomatoes, chopped

4 cloves garlic, minced

2 bay leaves

1 tablespoon salt


Step 1.

Strip and devein the shrimp and spot in the fridge. Spot shrimp heads and shells in an enormous pot, and cover with 2 quarts of water. Cover, and stew over medium-low warmth until fluid is decreased considerably. Strain out and dispose of shrimp heads and shells. Hold shrimp stock.

Step 2.

Heat oil in a very large stockpot over medium-high heat. Stir in flour with a long-handled spoon. Cook and stir for several minutes until dark brown and flour is puffing and absorbing the oil. Slowly stir in chicken broth and an equal amount of water. Place chicken in the pot. Add onions, celery, bell pepper, tomatoes, garlic, bay leaves, red pepper flakes, Old Bay seasoning, and salt. Boil until chicken is no longer pink and the juices run clear, about 1 1/2 hours.

Step 3.

Eliminate chicken from the pot, and put aside until sufficiently cool to deal with. Eliminate and dispose of bones, and slash chicken into 1 inch pieces.

Step 4.

Return chicken back to the pot, along with reserved shrimp broth, crab meat, sausage, and shrimp. Add the file powder, and stir from the bottom of the pot. When the gumbo comes to a boil, remove from heat. Continue to stir from the bottom for 1 minute. Serve.

Nutrition Facts:

333 calories; protein 33.3g 67% DV; carbohydrates 7.3g 2% DV; fat 18.3g 28% DV; cholesterol 203.7mg 68% DV; sodium 998.9mg 40% DV. Full Nutrition

How To Make Orleans Creole Gumbo HomeMade Recipe



I will give you my gumbo formula. I figured out how to cook from my mom and grandma who were brought up in New Orleans and truly realized how to cook. More often than not, you were unable to get them to record their plans since they utilized a ‘spot’ of this and ‘barely enough of that’ and ‘two fingers of water, etc. This formula is a mix of both of their plans which I have added to throughout the long term. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and numerous individuals like it better the following day. Bon appetit!


1 cup all-purpose flour

¾ cup bacon drippings

1 cup coarsely chopped celery

1 large onion, coarsely chopped

1 large green bell pepper, coarsely chopped

2 cloves garlic, minced

1 pound andouille sausage, sliced

3 quarts water

6 cubes beef bouillon

1 tablespoon white sugar

salt to taste

2 tablespoons hot pepper sauce (such as Tabasco), or to taste

½ teaspoon Cajun seasoning blend (such as Tony Chachere’s), or to taste

4 bay leaves

½ teaspoon dried thyme leaves

1 (14.5 ounce) can stewed tomatoes

1 (6 ounce) can tomato sauce

2 teaspoons gumbo file powder

2 tablespoons bacon drippings

2 (10 ounce) packages frozen cut okra, thawed

2 tablespoons distilled white vinegar

1 pound lump crabmeat

3 pounds uncooked medium shrimp, peeled and deveined

2 tablespoons Worcestershire sauce

2 teaspoons gumbo file powder



Step 1.

Make a roux by whisking the flour and 3/4 cup bacon drippings together in an enormous, weighty pot over medium-low warmth to shape a smooth combination. Cook the roux, whisking continually, until it turns a rich mahogany earthy colored tone. This can take 20 to 30 minutes; watch heat cautiously and whisk continually or roux will consume. Eliminate from heat; keep racing until blend quits cooking.


Step 2.

Spot the celery, onion, green chime pepper, and garlic into the work bowl of a food processor, and heartbeat until the vegetables are finely slashed. Mix the vegetables into the roux, and blend in the frankfurter. Carry the blend to a stew over medium-low warmth, and cook until vegetables are delicate, 10 to 15 minutes. Eliminate from warmth, and put in a safe spot.

Step 3.

Heat the water and meat bouillon solid shapes to the point of boiling in an enormous Dutch stove or soup pot. Mix until the bouillon blocks break down, and whisk the roux blend into the bubbling water. Decrease warmth to a stew, and blend in the sugar, salt, hot pepper sauce, Cajun preparing, straight leaves, thyme, stewed tomatoes, and pureed tomatoes. Stew the soup over low warmth for 60 minutes; blend in 2 teaspoons of document gumbo powder at the 45-minute imprint.

Step 4.

Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.


Nutrition Facts

283 calories; protein 20.9g 42% DV; carbohydrates 12.1g 4% DV; fat 16.6g 26% DV; cholesterol 142.6mg 48% DV; sodium 853.1mg 34% DV. Full Nutrition

Chicken And Corn Soup Home Made Recipe



A silky texture corn soup with chicken, eggs and jalapenos. This comfort bowl makes for a full lunch or dinner and is packed with nutrients.

  • Ingredients:
  • onion, garlic, olive oil, canned corn, salt, crushed black pepper, jalapeno brine, butter, cream, chicken breast (sliced), Fried egg, water, toasted garlic bread, fennel pickle (optional, fresh fennel, cooked in salt, chili, sugar and vinegar

Ingredients Of Chicken And Corn Soup:

  • 5 Gram onion, chopped
  • 1 gram garlic, chopped
  • 20 ml olive oil
  • 30 gms fennel pickle (optional, fresh fennel, cooked in salt, chili, sugar and vinegar)
  • to taste crushed black pepper
  • 5 ml jalapeno brine
  • 20 gms butter
  • 30 ml cream
  • 1 chicken breast (sliced), grilled
  • 200 gms canned corn
  • 1 Fried egg
  • 100 ml water
  • 1 slice toasted garlic bread
  • to taste salt.


  • 1.Saute onion and garlic in olive oil for 2 minutes.
  • 2.Add canned corn and cook for 5 minutes.
  • 3.Add salt and pepper and jalapeno brine. Add a little water and cook for another 5 minutes. Let it cool and then puree in a blender.
  • 4.Heat it up again add cream and butter along with grilled chicken slices.Garnish with a fried egg.
  • 5.Add fennel pickle (cooked in salt, chili, sugar and vinegar). Serve it in a pasta plate with a toasted garlic bread.

How To make Besan Kadhi Recipe Homemade


About Besan Kadhi Formula, Kadhi Pakori Formula:

Kadhi is a mainstream north Indian dish, made with besan and yogurt as principle fixings alongside different flavors with gram flour pakodas dunked in it. A famous lunch formula across Indian homes, Kadhi is best served alongside cooked rice.


This delicious dish of kadhi has singed chickpea pakoris in a delightful prepared pool of chickpea sauce, when served alongside steamed rice this makes for an ideal summer dinner.

Ingredients Of Besan Kadhi:

  • 3 Cups yogurt
  • 1 cup gram flour
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • to taste salt
  • 1 tsp garam masala
  • 6 cups water
  • 1/4 cup oil
  • 1/2 tsp asafoetida
  • 2 tsp cumin seeds
  • 5-6 Whole red chillies
  • For tempering:
  • 1 tbsp clarified butter
  • 1 tsp chilli powder
  • For the pakoris:
  • 1 cup gram flour
  • 1 tsp salt
  • 1/2 cup oil

How to Make Besan Kadhi:

  • 1.Mix the chickpea flour, turmeric, chilli powder, salt and garam masala.
  • 2.Add yogurt gradually to this mixture to form a smooth paste, and then add the water.
  • 3.Heat the oil in a large, heavy-based pan; add the asafoetida, cumin seeds and the whole red chillies.
  • 4.When the cumin seeds begin to splutter, add the flour and yogurt mixture and bring to a boil.
  • 5.Simmer over a low heat till it thickens a bit.
  • Prepare the pakoris:
  • 1.Mix the ingredients listed above into a smooth batter with enough water to form a thick dropping consistency. Let the batter rest for at least 15 minutes.
  • 2.In a frying pan, heat 1/2 cup of oil.
  • 3.Beat the pakori mixture till light and fluffy and add teaspoons full of the mixture.
  • 4.Reduce heat to medium and fry the pakoris.
  • 5.When the pakoris fluff up, and the base becomes golden-brown, turn them over and brown on the other side.
  • 6.Scoop out the pakoris from the oil and drop them into a kadahi. Repeat this procedure with the rest of the mixture.
  • 7.Transfer the hot kadahi into a serving dish.
  • 8.Heat the clarified butter, add the chilli powder and pour over the kadahi immediately to garnish.

Slow Cooker Sweet and Sour Chicken Thighs HomeMade Recipe



4 tablespoons cornstarch, divided

¼ teaspoon garlic powder

¼ teaspoon ground ginger

1 ½ pounds skinless, boneless chicken thighs, cubed

1 tablespoon vegetable oil

1 (20 ounce) can pineapple chunks in juice

½ cup chicken stock

¼ cup rice vinegar

¼ cup brown sugar

2 tablespoons ketchup

2 tablespoons soy sauce

1 medium red bell pepper, seeded and chopped

1 green onion, chopped


We Can make It 6 Easy Steps…

Mix 2 tablespoons cornstarch, garlic powder, and ground ginger together in a small bowl. Toss chicken thighs in cornstarch mixture until they are evenly coated.

Stage 2.

Warmth oil in a skillet over medium-high warmth. Cook chicken in the skillet until sautéed on all sides, 3 minutes for each side. Move to a plate and put in a safe spot.

Step 3.
Drain juice from the can of pineapple chunks into a measuring cup. You should have approximately 3/4 cup to 1 cup of juice.

Step 4.
Mix 1/2 cup pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce together in a slow cooker. Add browned chicken pieces and stir to coat chicken with the sauce. Cook on Low for 3 1/2 hours.

Stage 5.

Whisk staying 2 tablespoons cornstarch with staying 1/4 cup pineapple juice. Mix cornstarch combination into the moderate cooker. Increment the moderate cooker warmth to High and add pineapple pieces and cleaved red chime pepper.

Step 6.
Cook on High until the sauce is bubbly and thickened and bell pepper is crisp-tender, about 30 minutes. Garnish with chopped green onion.

Nutrition Facts

297 calories; protein 20.4g 41% DV; carbohydrates 31.9g 10% DV; fat 9.9g 15% DV; cholesterol 68.7mg 23% DV; sodium 428mg 17% DV. Full Nutrition
Nutrition Info:
10 mins
4 hrs 10 mins
4 hrs 20 mins
6 servings


Home Made Recipe Afghani Pulao Recipe



3 cups sella basmati rice

5 cardamom pods, divided

1 onion, peeled and halved

1 whole head garlic, loose skins removed

5 whole cloves, divided

2 teaspoons ground black pepper, divided

2 teaspoons cumin seed, divided

1 teaspoon salt

1 teaspoon white sugar

1 cinnamon stick

1 teaspoon paprika

1 teaspoon coriander seeds

3 ½ cups water

1 tablespoon canola oil

1 onion, chopped

1 cup carrots, chopped into matchstick pieces

3 cloves garlic

½ cup raisins

½ cup slivered almonds


We Can make It 6 Easy Steps…

Step 1.

Absorb the rice cool water for 5 minutes. Wash until water runs clear.

Step 2.

Spot 4 cardamom units on a cutting board and delicately smash utilizing the level side of a blade; move to a weight cooker. Add split onion, garlic head, 4 cloves, 1 teaspoon dark pepper, 1 teaspoon cumin seed, salt, sugar, cinnamon stick, paprika, and coriander seeds. Pour in water to cover.

Step 3.

Seal pressure cooker top and go warmth to high. Cook until pressure cooker whistles once, around 5 minutes. Diminish warmth to medium. Hang tight for 2 additional whistles, around 20 minutes. Eliminate from warm and permit strain to deliver normally, around 10 minutes.

Step 4.

Strain stock into a bowl. Clear out the weight cooker and warmth it over medium warmth. Add oil and slashed onion; cook and mix until relaxed and sautéed, around 7 to 10 minutes. Add carrots; cook until delicate, around 3 minutes more. Add raisins, almonds, and stressed rice. Add staying 1 teaspoon dark pepper, staying 1 teaspoon cumin seed, and remaining clove.

Step 5.

Smash remaining cardamom seed to a powder and add to the weight cooker. Blend to consolidate; pour in enough stock to cover the rice.

Step 6.

Increment warmth to high and seal the weight cooker. Cook until the primary whistle, 5 to 7 minutes. Diminish warmth to medium. Cook for 5 minutes and eliminate from heat. Let rest for 7 minutes; discharge the weight normally, around 10 minutes. Move cooked rice to a serving dish promptly to forestall overcooking.


Cook’s Notes:
You can also add chicken or beef bouillon cubes to the water, or substitute broth for additional flavor.

When adding the rice to the pressure cooker, if it is soft to taste at this point then only add enough water to just cover the rice, if the rice is still hard the Add enough water to go 1 centimeter above the rice.

To cook the pulao without a pressure cooker: Make the broth by boiling the same first ingredients for 1 hour. Follow the same instructions. When cooking rice add all the broth and make sure there is 3.5 cups of liquid; if not, add more water. Add all ingredients the same but bring rice to a boil then turn heat to low, put a paper towel over the pot then seal with a lid over it. Let rice cook for 25 minutes.