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Pork Sausage Gravy
Pantry American

Pork Sausage Gravy

4.1

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Break up sausage in a skillet and brown. Remove from the skillet and set aside.
  2. 2 Add flour and stir until all drippings are absorbed, adding more flour if necessary.
  3. 3 Stir in milk a little at a time until creamy. Add cooked sausage back to the skillet and season with salt and pepper.

By Carrie Hanson

Sausage Gravy III
Pantry American

Sausage Gravy III

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned. Stir in the margarine until well blended, then stir in the flour until mixture is thick and pasty.
  2. 2 Reduce heat to medium low and slowly add the milk, stirring constantly, until mixture is thick and bubbly and to desired consistency. Season with salt and pepper to taste.

By Bonnie

Hamburger Gravy
Pantry American

Hamburger Gravy

4.4

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cook ground beef in a large skillet over medium-high heat until evenly browned and crumbly, 7 to 8 minutes. Remove from the heat and sprinkle flour over top; stir until beef is evenly coated and all fat is absorbed.
  3. 3 Return the skillet to the stove over medium heat. Stir in 2 cups milk; cook and stir until warm and beginning to thicken, 3 to 5 minutes. Add remaining 2 cups milk; cook and stir until desired consistency has been reached and gravy comes to a boil, about 5 minutes. Season with onion salt, salt, and pepper.

By Steven Paul Ray

Pomegranate Relish
Pantry American

Pomegranate Relish

4.4

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Juice the pomegranates retaining the seeds and juice.
  2. 2 Heat oil in a small skillet over medium heat. Saute shallots until golden. Stir in pomegranate juice and seeds, lime juice, salt and pepper. Cook for about 3 minutes, or until slightly reduced. Remove from heat and stir in cilantro.
  3. 3 Serve at room temperature.

By Ruth Levene

Maille® Vinaigrette Dressing
Pantry American

Maille® Vinaigrette Dressing

4.7

Prep
Cook
Total

Instructions

  1. 1 Mix Maille® Old Style or Honey Dijon Mustard, balsamic vinegar, lemon juice and a pinch of salt until well blended.
  2. 2 Pour in oil, little by little, and mix until well blended. Add salt and pepper to taste. Serve over your favorite salad mix. Add a tasty cheese, some pecans, grapes or apple slices.

By Maille

Green Pea Sauce
Pantry American

Green Pea Sauce

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Warm the oil in a skillet over medium-high heat. Stir in the onion, and cook until nearly tender. Stir in the garlic, and cook for a few seconds, until fragrant. Pour in peas, and stir to thaw. Pour in the vegetable stock and evaporated milk. Turn heat to low, cover, and cook for 5 minutes. Once the peas have cooked, pour them into a blender and puree until smooth.
  2. 2 Pour the pureed sauce back into the skillet, and season to taste with salt and pepper. Simmer over low heat until the sauce reaches desired consistency.

By flor

Basil Cream Sauce
Pantry American

Basil Cream Sauce

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine basil and garlic in a food processor.
  3. 3 Pour oil in slowly, with the processor running, until mixture begins to emulsify, about 40 seconds. Add Parmesan, pine nuts, salt, and pepper; blend for 1 minute.
  4. 4 Bring cream to a simmer in a saucepan over low heat.
  5. 5 Pour 1/2 of the hot cream into the food processor, and pulse for 20 seconds until incorporated with basil mixture.
  6. 6 Transfer basil-cream mixture to the saucepan. Stir with cream until well blended, then simmer until thickened, about 5 minutes.

By Ayanna Cassanova

The Best Steak Marinade
Pantry American

The Best Steak Marinade

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl.
  3. 3 Season with salt and pepper.
  4. 4 To use, marinate steak before cooking as desired. The longer you marinate, the more flavor it will have.

By SweetCravings

Creamy Garlic Sauce
Pantry American

Creamy Garlic Sauce

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring 1/4 cup water to a boil in a saucepan over medium heat.
  3. 3 Add garlic and garlic powder; boil until water has almost evaporated, about 5 minutes.
  4. 4 Stir in cream and parsley; season with salt and pepper.
  5. 5 Mix cornstarch and remaining 1/4 cup water together in a cup. Stir cornstarch mixture into sauce.
  6. 6 Cook, stirring constantly, until thickened, about 3 minutes.
  7. 7 Serve and enjoy!

By AUSSIEDAVE1

Tomato and Red Onion Sauce
Pantry American

Tomato and Red Onion Sauce

4.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 In a saucepan over medium-low heat, combine cherry tomatoes, red onion, balsamic vinegar, chile pepper, garlic, Italian seasoning, sugar, salt, and pepper. Simmer for about 15 minutes, then mash the tomatoes to release the juices. Continue to cook, stirring occasionally, until the sauce is thick, about 45 minutes.
  2. 2 Allow to cool, then cover and refrigerate until needed.

By MADAMEMIMI

Peaches and Tequila Sunrise Sauce
Pantry American

Peaches and Tequila Sunrise Sauce

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a medium bowl, stir together the peach preserves, Worcestershire sauce, vinegar, orange juice, tequila, onion, garlic, salt and pepper. Use half of the mixture to marinate your meat. Pour the remainder into a saucepan, and bring to a boil. Boil for about 10 minutes, or until thickened. Use as a sauce for your cooked meat.

By MAGIRITARZ

Garlic Bell Pepper Vinaigrette
Pantry American

Garlic Bell Pepper Vinaigrette

4.3

Prep
30 min
Cook
Total
2910 min

Instructions

  1. 1 Choose a clean bottle or jar with a well fitting lid or cork. Put the peppers, garlic, parsley, and basil into the jar or bottle. Pour in olive oil, italian dressing, and red wine vinegar. Season with salt and pepper to taste. Cover with lid, shake well to mix, and refrigerate at least 2 days to allow flavors to develop.

By NIC710

Onion Sauce
Pantry American

Onion Sauce

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Melt the butter in a large skillet over medium heat. Add onions, cook and stir until lightly browned. Sprinkle in the sugar, and continue cooking until onions are deep golden brown, about 10 minutes. Stir in the chicken broth and vinegar and season with paprika. Mix in the bread until dissolved. Bring to a boil, then simmer over low heat for 3 minutes.
  2. 2 Transfer the mixture to a blender or food processor, and blend until smooth. Serve with pork or beef.

By LINDA MCLEAN

Meat Marinade
Pantry American

Meat Marinade

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Use a flat container large enough to hold meat in a single layer. Combine oil, soy sauce, Worcestershire sauce, mustard and lemon juice. Season with garlic powder, onion powder, salt and pepper. Place meat in the marinade and turn to coat both sides.
  2. 2 Cover and refrigerate for at least 2 hours, shaking or turning meat occasionally.

By Torrerizor

Avocado Tzatziki
Pantry American

Avocado Tzatziki

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a medium bowl, combine the avocado, garlic, lemon juice, sour cream and cucumber. Mash with a fork until smooth. If your avocado is not quite ripe enough, you may wish to use a food processor. Season with red pepper flakes, cilantro, mint, salt and pepper, and mix well. Cover and refrigerate for 1 hour before serving.

By ambolicious

Avocado Dressing I
Pantry American

Avocado Dressing I

4.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 In a blender or food processor, place the avocado, sour cream, blue cheese, cottage cheese, lemon juice, Worcestershire sauce, onion salt, garlic powder, salt, and pepper. Blend until smooth. Cover, and refrigerate 30 minutes, until chilled.

By Sara