Microwavable Chocolate Gravy Recipe 45 Food

CHOCOLATE GRAVY RECIPE BY TASTY

Steps:

• Sift the sugar, cocoa powder, flour, and salt into a large skillet or saucepan. Add the milk and whisk to combine. Cook over medium heat, stirring frequently, until slightly thickened, 7-10 minutes. Remove from the heat.
• Stir in the vanilla and butter until the butter is melted and well incorporated.
• Serve immediately over buttermilk biscuits, pound cake, ice cream, or as a dip for your favorite fruit.
• Enjoy!

GIBLET GRAVY (MICROWAVE)

Steps:

• Pierce membranes of giblets and place in a 1 quart casserole with water, onions,& celery.
• Cover& microwave on medium (50%) for 45-50 minutes or until giblets are tender.
• Reserve liquid.
• Chop giblets and set aside.
• Pour drippings from roasted turkey into a 4 cup microwave safe measure and microwave on high (100%) for 1 to 2 minutes, or till hot.
• Stir in flour, salt, and pepper until smooth.
• Gradually, blend in reserved giblet broth and cover.
• Microwave on high for 3 to 4 minutes, stirring occasionally to prevent lumps.
• Add chopped giblets and microwave on high (100%) for 1-2 minutes or until thickened.

MICROWAVABLE CHOCOLATE GRAVY RECIPE - (4/5)

Steps:

• -- Mix all dry ingredients together well, and then add wet ingredients -- Stir well -- Cook in microwave a few minutes at a time, until at desired consistancy (usually around 5 minutes)

COUNTRY CHOCOLATE GRAVY

Steps:

• In a saucepan combine the sugar, flour, salt and cocoa and cook over medium heat. You will be adding the milk before the dry ingredients start to really cook! :) Gradually add the milk. I add 1 Cup at a time stirring. Cook until thick and creamy, stirring constantly. Remove from the heat and THEN then stir in the butter and vanilla. Serve over biscuits. It is sweet!
• I am not sure on pricise cook time!

KENTUCKY CHOCOLATE GRAVY

Steps:

• In a medium saucepan, melt the butter over medium-high heat.
• Add cocoa powder and stir together.
• Add the sugar and 2 cups of milk to the pan---add the milk slowly, stirring constantly.
• Mix the cornstarch and remaining 1/4 cup of milk until smooth.
• Stir into pan.
• Allow the contents to boil, but stir constantly until the mixture thickens into a gravy-like consistency; it shouldn't take more than 1 or 2 minutes.
• Add more milk, if necessary.
• Serve over hot biscuits and butter.

MOM'S CHOCOLATE GRAVY

Steps:

• Mix all the dry ingredients in a heavy saucepan with a whisk. Using a whisk blends everything better than a spoon. Stir in the milk.
• Cook over medium heat stirring constantly. Remove the pot when the mixture is thick like pudding.
• Add the butter. Stir in until completely melted. Serve over biscuits with a teaspoon of butter dolloped on top.

MICROWAVE GRAVY

Steps:

• Heat butter in an 8 cup glass measuring cup at 100%, uncovered, for 2 min.
• Remove from oven.
• Thoroughly whisk in flour.
• Cook, uncovered at 100% for 2 min more. Remove from oven.
• Whisk in cream and broth.
• Cook, uncovered at 100% for 2 min; stir and cook for 3 min more. Remove from oven, add salt and pepper and whisk until smooth.
• Add lemon juice to taste. Variation with mushrooms (This is my standard Thanksgiving gravy.) Increase butter (or fat) to 4 tbsp.
• Add flour and cook as for Veloute. Add 1/4 lb fresh mushrooms, quartered and sliced (If the mushrooms are very large, cut in smaller pieces). You may also substitute dried mushrooms for a portion of the fresh mushrooms.
• Add lemon juice and a dash of cayenne pepper.
• (The recipe also lists 2 Tbsp of chopped dill as an optional ingredient, but I've never used it.) Cook, uncovered at 100% for 3 min, finish as for Veloute above. Another microwave sauce to use as gravy is Marchand du Vin Sauce Makes 1 1/2 cups 1/4 cup chopped shallots (about 5 medium shallots) 1 clove garlic, smashed, peeled, and minced 2 cups red wine 1 cup chicken, duck, or veal broth 1 Tbsp chicken, duck or veal glaze (very concentrated broth) 2 tsp cornstarch dissolved in 3 tsp cold water (optional) fresh ground pepper Put shallots, garlic, wine and 1/2 cup of broth in a 8 cup glass measure. Cook, uncovered, at 100% for 20 minutes, until reduced by one half.
• Remove from oven and deglaze roast cooking pan with this mixture, then cook on top of the stove until slightly thickened, and season to taste. If not deglazing, briskly stir in cornstarch slurry and cook uncovered, at 100% for 2 minutes.
• Season to taste.