ROAST BEEF WITH GRAVY
Provided by Trisha Yearwood
Categories main-dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F. Line a 9-by 13- by 2-inch pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast. Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy. When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while you make the gravy. Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.) Measure the remaining defatted pan juices and reserve. If you have less than 2 cups, add water to make 2 cups. Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened. Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy.
SUNDAY POT ROAST WITH MUSHROOM GRAVY
Provided by Claire Robinson
Categories main-dish
Time 3h5m
Yield 4 servings with leftovers!
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F.
- Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.
- Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.
- Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.
- To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.
ROAST BEEF WITH MARSALA GRAVY
Provided by Melissa d'Arabian : Food Network
Time 13h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the roast in a shallow baking dish and rub with the salt and pepper. Place in the refrigerator uncovered 8 hours or overnight. Before cooking, let the roast sit at room temperature for about 1 hour. Using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with a garlic sliver.
- Preheat the oven to 400 degrees F.
- In a medium roasting pan fitted with a rack, place the beef on the rack and pour 1 cup water, 1/4 cup broth, and 1/2 cup wine into the bottom of the pan. Roast the beef for 15 minutes and turn down the heat to 325 degrees F. Cook for an additional 45 minutes to an hour, until the internal temperature of the beef is 120 degrees F, adding the remaining 1/4 cup water to the pan, if necessary.
- Remove the roast from the oven, transfer the roast to a warmed platter and tent with foil to rest. Meanwhile, place the roasting pan over high heat and deglaze with the remaining wine. Add a large sprig of fresh rosemary to the sauce. Reduce by 1/3. Stir the flour into the remaining 3/4 cup broth and then whisk into the sauce. Simmer until thickened. Remove the rosemary sprig, stir in the butter and season with salt and pepper, to taste. Serve the sauce with the sliced roast beef.
SUNDAY ROAST BEEF AND GRAVY
Provided by Claire Robinson
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Using a heavy hand, season rib-eye roast with salt and pepper on all sides. Heat olive oil in a large Dutch oven or a roasting pan. Place beef in hot pan and sear until deep golden brown on all sides. Transfer the pan to the oven and roast for about 15 minutes per pound for medium-rare, making an approximate hour of cooking time. Remove the pan from oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil, before carving.
- Gravy:
- Pour off excess fat from the Dutch oven (reserve for Thyme for Yorkshire Pudding, if desired) and place on the stovetop over medium heat. Add shallots and cook until soft and brown, about 4 to 6 minutes. Deglaze the pot with 1/2 cup of the wine, scraping up browned bits from the bottom. Add remaining wine, bring to a boil and reduce by half. Add stock and simmer until reduced again by about half. Pass the gravy through a fine mesh sieve and return to the pan. Bring back to a boil, then lower the heat and simmer until desired gravy consistency is reached. Taste for seasoning and adjust, if necessary. Carve beef against the grain, into thin slices, and serve with gravy.
MEXICAN GRAVY
This is my version of Mexican village gravy. Serve over burritos, with chips, or anything else in which you like Mexican gravy.
Provided by tpf2005
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Mix flour, chili powder, onion powder, oregano, and salt together in a small bowl.
- Heat oil in a large saucepan over low heat. Whisk flour mixture into hot oil until smooth. Pour water into mixture in small amounts and whisk to incorporate smoothly between additions. Bring the gravy to a simmer for 5 minutes. Remove from heat and cool 10 minutes.
Nutrition Facts : Calories 170 calories, Carbohydrate 10.1 g, Fat 14.2 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 419.7 mg, Sugar 0.5 g
ROAST WITH GRAVY
Roast like grandma used to make and easy gravy. This is a recipe my grandmother has made for years. I love the gravy that goes with this! Serve with mashed potatoes and your favorite vegetables!
Provided by Laura Tanner-Humphreys
Categories Main Dish Recipes Roast Recipes
Time 2h45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side. Remove roast from pot and place on a plate. Cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
- Return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast. Add beef bouillon, basil leaves, 1 tablespoon salt, and pepper.
- Bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours. Remove and discard basil leaves. Transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat.
- Whisk flour and 1/2 cup water together in a bowl until smooth. Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt. Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 9.4 g, Cholesterol 158.1 mg, Fat 17.5 g, Fiber 0.8 g, Protein 47 g, SaturatedFat 5.6 g, Sodium 1152.3 mg, Sugar 1.4 g
POT ROAST WITH GRAVY
My family loves this tangy, slow-cooked beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.-Deborah Dailey Vancouver, Washington
Provided by Taste of Home
Categories Dinner
Time 7h
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.
Nutrition Facts : Calories 365 calories, Fat 15g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 769mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 45g protein.
AWESOME CROCKPOT ROAST WITH GRAVY
I have based this recipe on one that I've used from here several times, Recipe#57130 posted by kcdelong. Even though the original was very good,sometimes you can't help but adding your own special tweaks.:)As usual with any of my recipes,please feel free to change any of the seasonings to your own personal tastes.If you like you can add a 1 pound bag of baby carrots before you add the roast.The time that's listed is based upon my crockpot,so adjust cooking times according to yours.If you would like more color,just slightly brown each side of the roast in a small amount of vegetable oil.Posted to Food.com (a.k.a." ZAAR " ) on Feb.14th.,2013."
Provided by Chef shapeweaver
Categories Roast Beef
Time 7h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl mix together seasoned salt,garlic powder,oregano,and onion soup mix.
- Rub mixture into all sides of roast,place into a 4 quart crockpot.
- Spread golden mushroom soup over roast and cook on low for 7 hours.
- For the gravy,melt the butter in a medium sized saucepan add the flour and make a paste.
- Add the roast liquid a little at a time while stirring,if the gravy is too thick and water until desired consistency is reached.
CROCK POT MESQUITE ROAST
This is one of my favorite crock pot recipes. Has a wonderful smokey flavor. Use a package of powder mesquite marinade - not a bottle of liquid marinade. Will try to post pic of marinade package.
Provided by mailbelle
Categories Roast Beef
Time 8h5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place chuck roast in the crock pot and pour cola over the top of it.
- Mix water with the mesquite marinade packet and pour over the top of the roast.
- Cook 8 hours on low.
Nutrition Facts : Calories 297, Fat 22.2, SaturatedFat 9, Cholesterol 78.2, Sodium 67.9, Carbohydrate 2, Sugar 1.9, Protein 20.9
MESQUITE ROAST AND GRAVY
The Mesquite seasoning is what gives this roast the great flavor. Save the remaining seasoning packet for a later use. I let my roast cook for hours. I like mine to fall apart!
Provided by Kikimony
Categories Meat
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Add the first 8 ingredients.
- Simmer covered until roast is done.
- Add onions and vegetables and cook until onions are tender.
- Simmer until heated through.
- Remove 1 cup of liquid and add gravy mix and cornstarch. Mix well.
- Add to pot and simmer until thickened.
- Serve sauce over rice.
NEW ENGLAND POT ROAST AND GRAVY
Steps:
- Method: With a hot broiler, grill or frying pan, sear the briskets until they're well browned and crispy. Wash and cut the vegetables into a large, rough dice and place in the bottom of a large covered pan (squarehead). Add the beef, seasonings and stock. Cover and place in a preheated 375 to 400 degree oven and bake for about 6 hours. Check the meat with a meat fork. The briskets should be extremely fork tender (practically falling apart). When done lift from the stock with a fork and a spatula underneath to a holding pan to cool slightly.
- Meanwhile -- into a large plastic food bucket, strain the vegetables and stock through a medium hole china cap (sieve). Using a mallet or ladle squeeze some of the vegetable pulp through into the stock for flavor and texture. Discard the squeezed veggies. Cool the stock so the fat will rise to the top.
- While the meat is still warm cut out the large pieces of meat separating it from the fat layer in the middle. Scrape off any excess soft fat and discard it. Keep the meat pieces (pot roast) to eat soon or refrigerate them.
- To Make Gravy: Heat the Pot Roast Stock separately. In a large heavy saucepan heat the beef fat, boiling out any water particles (takes a couple minutes). Make a roux by whisking in the flour and cornstarch stirring constantly -- cooking a few minutes. Continue stirring (it could burn) browning slightly is okay. It adds color to the gravy. Add some of the hot stock gradually. Stir swiftly to break up lumps and make a smooth paste. Add more stock to thin to the desired consistency. Let simmer 20 to 25 minutes, stirring occasionally. Check for color, taste and thickness. Adjust color if desired with a few drops of Gravy Master or Kitchen Bouquet. Add salt and pepper and more stock if needed.
- Slowly reheat Pot Roast in hot stock. Remove from stock to a cutting board. Slice the meat thinly on the bias against the grain of the meat. Arrange on the plate, ladle on the gravy and garnish with the julienne vegetables, if desired. Serve with fresh mashed potatoes and a vegetable. This is a meal to enjoy.
- Garnish: Julienne carrots, celery and onion (just a few for pretty). Then simmer them in a little stock to soften slightly. Cool until needed. Dip in stock to reheat and arrange on top of gravy on the meat.
SUNDAY NIGHT ROAST BEEF AND GRAVY WITH EASY RICE
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 275 degrees F.
- Season the meat on all sides with the Essence, salt, and pepper. Heat the oil in a large Dutch oven and brown on all sides, about 4 minutes per side. Remove the roast from the pan and add the onion slices and thyme sprigs. Place the roast on top of the onions, fat side up. Add the beef broth to the pan and place in the oven, uncovered. Roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, about 1 1/2 to 2 hours.
- Transfer the roast to a platter or cutting board and let rest for 15 minutes before carving.
- Meanwhile, use a slotted spoon to discard the onions and thyme sprigs. Place the Dutch oven over medium-high heat to heat the beef drippings. Combine the cornstarch and water in a small bowl until dissolved. Add the cornstarch mixture to the beef drippings and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 to 3 minutes. Remove from the heat and carefully transfer to a gravy boat or decorative bowl.
- Carve the beef thinly and arrange the slices on large plates with rice on the side. Drizzle gravy over each portion and serve alongside of the Easy Rice.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
- In a 2-quart saucepan, combine the rice, water, butter and salt, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork before serving.
DRUNKEN PORK ROAST AND GRAVY
I made this up on the fly; Buddha said it was so good I should post it, so here goes before I forget; amounts are estimates. The house smelled great all day; we served open faced sandwiches for lunch the next day and it was even better. :)
Provided by 2Bleu
Categories Pork
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Rub Italian seasoning all over the pork roast (be generous) and set aside.
- In a Dutch oven casserole dish, heat olive oil and bacon grease on medium high.
- Add pork roast and sear on all sides (about 1 or 2 minutes per side).
- Add the onion and garlic on the last turn.
- Remove from heat; add wine; cover and bake for 2-1/2 to 3 hours or until internal temperature reaches 160 degrees Fahrenheit.
- Remove roast from pot and place on cutting board.
- Cover with foil (allowing meat to 'set') and begin making the gravy.
- Place the Dutch oven containing the baked juices (wine sauce) on top of the stove over medium heat.
- In a small bowl, mix the milk and flour until smooth.
- Add the flour mixture to the juices; season with salt and pepper to taste.
- Whisk or stir constantly until you get gravy consistency (about 10 minutes). If gravy becomes too thick, simply add more milk, a little at a time.
- Slice pork and serve with the gravy.
Nutrition Facts : Calories 337, Fat 16.9, SaturatedFat 5.5, Cholesterol 95.4, Sodium 76.4, Carbohydrate 4.1, Fiber 0.2, Sugar 0.6, Protein 33.2
ROAST BEEF MELT WITH BEEF GRAVY RECIPE
Pick up some napkins and try Roast Beef Melt with Beef Gravy Recipe tonight! Hot roast beef is made even meatier with our delicious beef gravy recipe.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in heavy large skillet on medium heat. Add onions; cook 3 to 5 min. or until crisp-tender, stirring occasionally. Remove onions from skillet; set aside.
- Spray same skillet with cooking spray; heat on medium heat. Add bread slices; cook 2 to 4 min. or until bottoms are golden brown. Turn; top with meat, onions and cheese. Cover; cook 2 to 4 min. or until bottoms of sandwiches are golden brown and cheese is melted. Meanwhile, cook gravy in saucepan on medium-low heat until heated through, stirring occasionally.
- Drizzle gravy over sandwiches just before serving.
Nutrition Facts : Calories 330, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 970 mg, Carbohydrate 40 g, Fiber 2 g, Sugar 4 g, Protein 16 g
MOJO'S SIMPLY DELICIOUS SIMPLE CROCKPOT MESQUITE POT ROAST
Make and share this Mojo's Simply Delicious Simple Crockpot Mesquite Pot Roast recipe from Food.com.
Provided by mojo22l
Categories Easy
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Marinate the meat: I placed mine in a plastic bag and added McCormic's Grill Mates Mesquite Mix, this is where you will use the oil. refrigerate for 25 minutes. Save a little of the mix to baste halfway through the cook time.
- peal potatoes and cut them up into quarter size pieces.
- peal the onion and cut it into medium size pieces, not chopped.
- peal the carrots and cut them in half the long way and then cut them into 1 inch pieces.
- cut the celery ribs in half the long way and then cut them into 1 inch pieces.
- sear the meat on all sides: turn the heat up high and add 4 tablespoons of oil to the pan. cook the meat for about 2 minutes on all sides, I used a set of tongs to hold the meat vertical to sear the edges.
- place the vegetables into the pot with the 1/2 teaspoon of beef bouillon & water mix.
- place the meat on the top of the vegetables and cover the pot.
- set your crockpot to high for 4 hours.
- remove meat and set aside, cover it with foil to keep warm. mix your corn starch with 1/4 cup of water and add it to the vegetables stiring it up slowly the gravy will thicken.
- slice the meat to your liking and plate it, cover the meat with the vegetables and gravy and Enjoy your Mesquite Pot Roast.
Nutrition Facts : Calories 875.9, Fat 55.1, SaturatedFat 11.6, Cholesterol 149.7, Sodium 278.4, Carbohydrate 45.8, Fiber 6.8, Sugar 7, Protein 52.5
OLD-FASHIONED POT ROAST WITH GRAVY
"We raise beef and have a large garden, so I try to find new ways to use these ingredients to make nutritious meals," relates Joan Airey from Rivers, Manitoba. Simmered in a brown gravy flecked with veggies, this roast is fork tender when sliced.
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 12-14 servings.
Number Of Ingredients 13
Steps:
- Cut roast in half; brown in a Dutch oven in oil on all sides. Sprinkle with pepper. Place the carrots, onion and garlic in a 5-qt. slow cooker; top with the roast. In a bowl, combine the tomato sauce, wine or broth, Worcestershire sauce and seasonings; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and keep warm. Skim fat from cooking juices; pour into a saucepan. Bring to a boil. In a small bowl, combine the cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with a sliced beef.
Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 211mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.
SECOND TIME AROUND -- HOT PORK SANDWICH WITH GRAVY
I took out some leftovers from the freezer. The leftovers were from a crock-pot recipe I made a little over a week ago. I froze the remaining roast in the stock it created. This is a comfort food recipe to the max. Serve with mashed potatoes or french fries for the full effect! Enjoy! Note: This could also be done with beef or chicken.
Provided by VickyJ
Categories Lunch/Snacks
Time 20m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 4
Steps:
- Reheat leftover pork in microwave, stove-top or oven.
- Heat gravy slowly in small saucepan over low/med heat or in microwave at 50% power 3-4 minutes.
- Reheat leftover pork in microwave for 30 sec on high (micro. ovens vary).
- Place one slice of bread on dinner plate, then sliced pork.
- Ladle a little gravy over pork, then top with second slice of bread.
- Spoon mashed potatoes on the side.
- Ladle rest of gravy over both, or just on top of the sandwich.
- Enjoy!
- Note: I used the leftover pork roast stock, milk, flour, butter, salt and pepper to make the gravy. There is no recipe for the gravy.
Nutrition Facts : Calories 436.2, Fat 8.6, SaturatedFat 2.5, Cholesterol 119.5, Sodium 671.3, Carbohydrate 43.8, Fiber 2.8, Sugar 3.7, Protein 43.2
ROAST BEEF AND GRAVY
Prepared in a slow cooker, this is a simple way to make roast beef and gravy. Serve with mashed potatoes and fruit salad for a complete meal.
Provided by weezard1
Categories Main Dish Recipes Roast Recipes
Time 8h10m
Yield 8
Number Of Ingredients 5
Steps:
- Cut chuck roast in half; place in slow cooker. Combine cream of mushroom soup, beef broth, sherry, and soup mix in a bowl; pour over roast.
- Cover and cook on Low until meat is tender, 8 to 9 hours.
Nutrition Facts : Calories 335.9 calories, Carbohydrate 8.9 g, Cholesterol 77.5 mg, Fat 22.7 g, Fiber 0.2 g, Protein 22.3 g, SaturatedFat 8.3 g, Sodium 1071.1 mg, Sugar 1.3 g
TRADITIONAL ROAST BEEF WITH GRAVY
Make and share this Traditional Roast Beef With Gravy recipe from Food.com.
Provided by evelynathens
Categories Roast Beef
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F.
- Rub outside of meat with pepper, salt and garlic.
- Place on a rack in a baking dish; pour 1/3 cup water into bottom of baking dish.
- Roast beef, allowing 25 minutes per pound for medium rare, a little longer for well done.
- Cover loosely with foil.
- Stand for 15 minutes before carving.
- To prepare gravy: drain off all except 1 tblsp of fat from the baking dish.
- Place dish over a low heat.
- Add flour and stir well to incorporate all the bits and pieces in the dish.
- Cook, stirring constantly, over medium heat until well-browned, taking care not to burn.
- Combine wine, stock and tomato paste.
- Gradually stir into flour mixture.
- Heat, stirring constantly, until gravy boils and thickens.
- Cook for about 3 minutes.
- Season to taste.
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