Search results
Results From The WOW.Com Content Network
Gravy made with bacon, cocoa, and milk, served over buttermilk biscuits. Chocolate gravy is a variety of gravy made with cocoa powder, sugar, butter and flour and is part of traditional Appalachian cuisine. It is most often served as a Sunday morning dish with fresh biscuits in the Ozark [1] and Appalachian Mountain [2] regions.
Biscuits and Gravy. ... This recipe recommends using hot, mild, or maple sausage, though you can also use bacon, chorizo, or ground beef. Recipe: Natasha's Kitchen. bhofack2/istockphoto. 3 ...
After a ham has been cooked, the grease is removed from the pan. Black coffee is then used to deglaze the pan. The coffee and grease are then poured into the same container in a one-to-one ratio. Other recipes exist, using water instead of coffee, [4] or adding coffee with grease still present in the pan. When the coffee is added to the grease ...
Cornbread dressing – similar to traditional stuffing, but using cornbread as a base and prepared separately from the meat; Cracklin' – fried pork rind; Deviled eggs; Goober peas; Gravy-served liberally over meats, potatoes, biscuits and rice Chocolate gravy – made with milk, fat, flour, cocoa powder, and sugar, served over biscuits
Now I can't wait to use this trick with homemade biscuits. Up Next: Related: How to Make a Box of Jiffy Cornbread Mix Taste 10x Better. Show comments. Advertisement. Advertisement.
Breakfast also is popular — bacon and eggs, biscuits and gravy (made from scratch every morning), hot cakes, cinnamon rolls, french toast and breakfast sandwiches.
Sausage gravy is traditionally served as part of the dish biscuits and gravy and accompanied by other typical Southern breakfast items, such as fried eggs, sliced tomatoes and bacon. Combination gravy is a variation resulting from using the combined fat of bacon and sausage to make gravy.
This involves heating bacon drippings, lard or other oil in a heavy, well-seasoned cast-iron skillet in an oven, and then pouring a batter made from cornmeal, egg, and milk directly into the hot grease. The mixture is returned to the oven to bake into a large, crumbly and sometimes very moist cake with a crunchy crust.