Old Fashioned Brown Gravy Recipe Reviews - Allrecipes.com (Pg. 5)
Photo by MAWARNE
Reviewed: May 23, 2006
I omitted the milk and I used the juice from the chicken instead. Added some oregano, basil and parsley just to get abit of italian taste. My husband really liked it. Went well with mash potatoes and BBQ Chicken. View pic.
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Photo by MAWARNE

Cooking Level: Intermediate

Living In: Kuala Lumpur, Kuala Lumpur, Malaysia

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Reviewed: Mar. 21, 2006
This is how my Mom made hamberger gravy! but tonight I added the hamberger, dehydraded chopped onions, Montreal Steak Seasoning to it and put it on toast! then I heated up some small peas with butter, salt, pepper and layered them over the top.Man it was so good I had to write this review. Try it u'll love it!
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17 users found this review helpful

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Cooking Level: Expert

Living In: Greensburg, Pennsylvania, USA

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Reviewed: Jan. 22, 2006
I have never had problems making gravy in the past, but this just didn't work. It wouldn't thicken, and was very bland, even with A LOT of salt and pepper.
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Cooking Level: Intermediate

Living In: Vail, Colorado, USA

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Reviewed: Jan. 3, 2006
I know I can't make gravey, but I can follow a recipe... something went wrong.
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5 users found this review helpful

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Cooking Level: Intermediate

Living In: Germantown, Maryland, USA

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Reviewed: Oct. 30, 2005
Wondeful Fall dish. This one is a keeper!
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Reviewed: Apr. 10, 2005
Perfect traditional gravy just like Mom made. And no lumps! For chicken or pork, I use the half milk and half water. But for roast beef gravy, I like to 2 cups of water and no milk (use the water used to boil your potatoes for mashed potatoes to go with the gravy!)
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121 users found this review helpful

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Photo by chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

Displaying results 41-46 (of 46) reviews

 
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