Showing posts with label Tasty Tuesday. Show all posts
Showing posts with label Tasty Tuesday. Show all posts

Tuesday, September 9, 2014

French Country Salad (hack)

I love the French Country Salad at Cheesecake Factory.  We are not traveling back and forth to the airport anymore now that Pete is working in this area, so our trips to Cheesecake Factory are few and far between.  I decided to try and figure out how to make this salad to enjoy at home.
 It is really an easy salad to put together, just assemble the ingredients and then pile them on.  I overcooked the asparagus *sometimes I roast them, sometimes I steam them*, we like it to still have a crisp bite, but it was still delicious.  The beets at our local Albertsons are softball size so roasting that took quite a while.  I just set the beet on foil, coat it with olive oil and wrap up tightly in the foil.  Roast at 350 for about an hour to an hour and a half depending on the size of the beet, you should be able to scrub the foil around the beet and the skin will come right off. Sometimes I use pecans and sometimes walnuts.  I toss them with melted butter (about 2 TBS) and 1 Tbs maple syrup then toast them at 375 for about 5 mins.
We happen to love Goat cheese and feel it is an important element to this salad, but you can leave it out

Cheesecake Factory just uses field greens, no cucumbers or carrots, but I wanted to bulk up the salad because this was our main course last night while the kids had this as a side and enjoyed hot dogs.

French Country Salad (hack)

1 large beet or several small
2 carrots
3 mini cucumbers or 1 regular cucumber (I prefer hot house)
goat cheese
candied pecans or walnuts *see above*
Asparagus *trim woody ends*
Field Greens
Champagne Dressing *I purchase this at the store*

Toss field greens with dressing, plate your salad and then add which ingredients you would like. I then put a little dressing over top.  We put dabs of goat cheese on the plate for easy sampling as we enjoy the salad.  Absolutely fantastic!

Tuesday, December 31, 2013

The Hike That Wasn't and More Feasting

One of the many things I miss about Virginia was all the hiking we got to do.  We have visited our local wildlife refuge many times, but for some reason I never really gave attention to the many trails they have there (you might think I believed all the trails are only in VA).  We knew the weather was going to turn cold later in the afternoon, so we decided to beat the cold and go for a picnic and hike first.  The freeze beat us though, and we are wimps anymore when it comes to windy cold weather.  We did enjoy our picnic, but some of us headed to the van to get out of that wind and possibly refused to hike until the temps rose above 50 degrees.  I'm not naming names, but some of us behaved like we'd never lived any where further North than Texas.

It is just as well we headed home because I had planned a favorite dinner for #2 who is leaving on the 1st.
Oven Roasted Brussels Sprouts are a favorite around here.  You can add any root vegetable to this and get wonderful results.
Just choose your veggies and in a bowl toss them with this dressing  before pouring out onto a prepared pan.
Juice of 1 lemon
1/4 cup olive oil
3 Tbs Maple Syrup
Once I've tossed the veggies in this marinade and spread them evenly over the prepared cookie sheet, I sprinkle kosher salt and basil over all.  Bake at 375 for about 15-20 minutes.
After the fun of his surprise visit home, he pretty  much begged me to make him his favorite Spiral Ham & Macaroni & Cheese.  
Mac & Cheese:
1 box small elbow macaroni - boil until done then drain
2 sticks butter
1/2 cup flour
2 cups milk (sometimes more)
4 cups grated cheddar cheese
In sauce pan melt the butter.  Once melted whisk in the flour until a roux forms.  Add to the roux the milk, slowly.  Once well blended with roux add cheddar cheese - but only 3 cups.  Stir until cheese melts.  In a prepared 9 x 13 inch pan add drained elbow mac and cheese blend.  Stir until well blended in the 9 x 13 inch dish.  Sprinkle cheese on top and bake at 350 for about 20 mins.  I usually broil it for about 2 mins at the end in order to crisp up the cheese on top.  Sooo yummy!
For dessert I made our favorite Brownie Pudding, served with berries and fresh whipped cream.  This recipe comes from her Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients, which I love, love, love!  Actually, I love everything she makes.  It always turns out amazing!
Today, I'm cooking again in preparation of our New Years Day meal which we will enjoy tonight so that #2 can take part.  Roast Beef, turnip greens, black eyed peas, cornbread  and possibly an Amish Apple Pie.  I love having all my children home, and feeding good food to all my rowdy boys and my little girl.  Christmas has been magical this year, and my heart is full!

Tuesday, November 5, 2013

Tasty Tuesday - Best, Easy, Chili

We love chili, we love it in Frito Pie, we love it in flour tortilla wraps, we like to take leftovers and make it into Chili Mac - clearly, we love it and when I make a lot - we enjoy the leftovers in a variety of ways.
I first use 3 lbs ground beef - I do like the lean meat for this because I find draining the grease off very difficult because the pan gets so heavy.
I also use a generous amount of yellow onions chopped. Either 2 small or 1 very large one.
1 lb ground sausage - truly takes chili over the edge into greatness!

I brown this until all meat is cooked thoroughly and break it up with a spatula as it browns.  I add about 1/2 cup of chili powder to this - sometimes more, we like a kick!

I then add to the pot:

2 or 3 cans diced tomatoes with green peppers and onions -the can will say 'ready for chili'
3 cans tomato sauce
3-4 cans Ranch Style Beans - if you don't have that brand in your area, chili beans will do.
I sometimes also add a can of black beans
I gauge the thickness at this point because it cooks up different every time.  If it seems thin, I add tomato paste, if it is too thick I add another can of tomato sauce.
Allow it to simmer all day and then enjoy.

Ways to enjoy Chili:

Place Frito s in bowl, top with Chili, diced onions & cheese - Frito Pie

Spread tortilla chips across a baking pan, add spoonfuls of chili over it, 
cover with cheese and broil - Chili Cheese Nachos

Fill Baked Potatoes with Chili, Cheese, Sour Cream

Cook Macaroni & Cheese, add chili, plus some corn - Chili Mac (a favorite)

Heat up flour tortillas, add Frito s plus cheese - Frito Burritos

Mix up cornbread batter, pour half in 9 x 13 inch baking dish, add chili and cheese, then top with the other half of corn bread batter - bake at 400 for 30 minutes - Chili Cornbread

Chili is versatile and always worth making up large quantities because of this.  When I lived in my previous parish there was a ministry to new mom's of bringing meals on a schedule we each signed up for.  A favorite meal to bring was the supplies for Frito Pie + Root beer and vanilla ice cream for Root beer floats.  It may not have been the healthiest but kids always enjoyed it and it was fun to take.
Which reminds me, I used to cook for the Sisters at Saint Dominic's Monastery in Linden, VA -  My boys have been all over a cloistered monastery before the the nuns got there and then helping them to move in.   I cannot tell you what respect they had for the Sister's and what an impression they made on all of us.  It was such a beautiful opportunity we were blessed to be a part of.   When their kitchen was still being finished, many of us took turns providing meals for them.  Their vegetarian diet was lifted during this time to make it easy on those of us cooking for them.  We continued to cook after the gate came down, but left the meal in a turn-around cabinet and I learned new vegetarian meals during that time.  Anyway, during the non-vegetarian time my boys were convinced CONVINCED the Sisters would love Chili dogs, with Root beer floats and begged me to make this chili and take up the fixings for them.  I'll never forget the delight on all those little boy faces as they imagined the nuns enjoying chili dogs because if it was their favorite then surely the Nuns would feel the same way.  I loved listening to them imagine this, but the truth is I actually did not take the Nuns chili dogs.  I regret not following my kids exuberance and sharing that with the Nuns, but I was really trying to follow a simple diet for them with the move.  They (my now big boys) still chastise me about this, and I did learn a valuable lesson about how sometimes it is best to listen to the inspiration of your children, I've kept that lesson with me since.  I also smile when I think of how the Nuns may have enjoyed those chili dogs - opportunity lost, I admit.  

Tuesday, October 22, 2013

Caramel Popcorn - Tasty Tuesday

I love making Caramel Popcorn this time of year.  Here is the recipe I use most often:

Caramel Popcorn
*I double or triple this*

6 quarts unseasoned popped corn
2 cups assorted nuts (we like pecan and cashews best)
2 cups brown sugar
1/2 cup corn syrup
1 cup butter (2 sticks)
1 tsp. kosher salt
1/4 tsp. cream of tartar
1 tsp. baking soda

Preheat oven to 200 F.  Divide the popcorn & nuts between 2 large bowls  Oil 2 lipped cookie sheets very well and set aside.
In a deep saucepan, combine the brown sugar, corn syrup, butter, salt, and cream of tartar.  Insert a candy thermometer.  Bring to a boil, cook the mixture over medium heat for about 5 minutes, stirring occasionally, until the thermometer is at 260 F.  (Hard ball stage).  Remove from the heat and quickly stir in the baking soda.  The mixture will foam up.
Pour the syrup mixture over the popcorn, half to each bowl.  Work quickly to coat all the popcorn with the caramel.  Spread the popcorn evenly on the cookie sheets and bake for 1 hour, stirring 3 or more times.  Remove from oven and spread popcorn on wax paper to cool, breaking up the larger pieces.  It will crisp up as it cools

Tuesday, October 15, 2013

Apple Butter

I was gifted a peck of apples last week.  It was like Christmas morning for me to be given those apples.  When we lived in Virginia, surrounded by Orchards and Vineyards we always enjoyed going Apple Picking.  I would put up Apple Sauce, Apple Pie Filing and our favorite Apple Butter.  We have Peach Orchards close enough to us that I need to make it a priority to go, I just haven't yet.  I think a lot of it has to do with the extreme heat when Peaches are ripe vs the cooler temps when it is time to pick apples - or just that I'm not making it a priority. There is always next year.

I've given away almost all my jars over the years.  When I went to pull them out to sterilize, I realized I was out so I improvised knowing we would eat this up quickly.  I knew if nothing sealed I could refrigerate it and tell those I gave some to refrigerate it as well.  I was right, my children inhaled 3 jars in 3 mornings.  As to the recipe, I have always used the one I found in a VERY old Thrift store find called Blue Ribbon Recipes/County Fair Winners.  It even recommends setting the pot on an asbestos mat, which I not being a true follower of recipes, but using them only as a guide, chose to ignore.  When the younger ones read the recipe and ask what asbestos is, it opens the door on some lively discussions and I love it when 'life' presents the opportunity for learning.

Apple Butter

1 peck apples, unpeeled (about 40)
4 cups water
10 cups sugar (I don't think I've ever used more than 6)
2 tsp. ground cloves
2 Tbs. ground cinnamon
1 tsp. ground allspice

Wash, quarter, and cook apples with water (I always remove the core, I don't like pressing the seeds into the sieve).  Cover; let simmer slowly until tender.  Rub through coarse sieve.  Should be about 5 quarts pulp.  Add half as much sugar as pulp; add spices.  Simmer about 2 hours, stirring frequently as it will scorch easily.  When thickened, pour into hot sterilized jars; seal immediately.  The Apple Butter becomes stiff when cool.
I always water bath mine for about 20 minutes to ensure the jars seals and everything is sterile.

Tuesday, August 13, 2013

Tasty Tuesday - Chocolate Chip Pie

I've got an hour and a half before the end of Tuesday, so better late than never I hope.  Today has been so full of so much.  I could go on and on sharing the day, but I think I'll just go straight to the recipe.  This is a 'call it in' recipe, easy and delicious.  Served warm with vanilla ice cream , it is the BOMB - especially if you happen to live in a region that sells Blue Bell's Homemade Vanilla.  I made this LATE but my older kids loved that.  The younger guys forfeited their getting pie when they misbehaved at a key moment today.  The older boys knew the pie was still coming, just later.  I loved hearing them speak in code to one another..."3.14 is happening after 8:00 pm" they passed around.  The younger kids had no clue what was being discussed and had a little fear that Math was happening after bedtime which made them really happy to go to bed.  Have I mentioned yet how much I enjoy teen and adult children.  So, 3.14 did happen but after 9 pm which made it very late to share with all of you.  Here is the recipe:

Pie Crust:

1 1/2 cups plus 3 Tbs. flour
1 1/2 tsp sugar
1/2 tsp salt
1/2 cup vegetable oil
3 Tbs. cold milk.

Mix all ingredients in prepared 9 inch pie pan and pat the dough, once mixed, with your fingers up the sides of the plate and across the bottom evenly. Set aside

Chocolate Chip Pie:

2 eggs, beaten
1/2 c. flour
1/2 c. brown sugar
1/2 c. white sugar
2 sticks butter, melted and cooled
1 tsp. vanilla
6 oz. pkg. chocolate chips
1 c. nuts chopped(I use walnut more than anything)
Uncooked Pie Shell (see above)

Beat eggs.  Add flour and sugars, then butter and other ingredients.  Pour into uncooked pie shell.  Bake at 325 for 1 hour.  Check at the 45 minute mark, sometimes it is done at that point.

Enjoy with vanilla ice cream!

Tuesday, August 6, 2013

Tasty Tuesday - Cozy Inn Burger Edition

Pete spent his childhood in Kansas.  His Grandmother had a seamstress shop just down the road from The Cozy Inn.  He has talked many, many times about how much he enjoyed going to get a Cozy Inn Burger whenever they went to visit Grandma at work.
He was really eager to make these for us after watching an episode of  Diners, Drive-Ins and Dives that visited The Cozy Inn.

His version was generous on the burger part and he made up a batch with whole wheat buns too.  They were absolutely delicious and will become a regular part of our menu, we all loved them so much!  I shared how he made them at the bottom of this post.

I made these cookies recently and #3 declared I need never make any other type of cookie again, these are the BEST cookies he has ever eaten.  Truly, they are that good.  This is another Sherelle recipe from My Crazy Life As A Farmer's Wife.  I'm serious, ya'll should check out her blog.  She is cute as can be with a darling family and is a real life farmer's wife.  A link directly to her recipes can be found here:  Recipes.

A little teenage humor.  
I planned to take these over to Grandma Truby & Papa's house for after dinner one night.  I knew I needed to warn the kids not to eat them or there would be none left to share.  I stuck my warning on the tupperware and when I came back in a while later, I found another message.  I absolutely love my teens and their sense of humor.

Cozy Inn Burger (done our way):
6 lbs ground beef
1 large onion diced fine (we used Vidalia)
5 cloves garlic crushed
Mix all together and make 1-2 inch meatballs
Place on skillet and mash down into a patty.
Prepare buns (no cheese for Cozy Inn Burgers) with a squirt of ketchup & Mustard
2 slices of pickle

Tuesday, July 23, 2013

Tasty Tuesday - Chicken Spaghetti

I use a roaster as my casserole dish when I make this for my family.  We love Chicken Spaghetti so much that even with cooking in this proportion - there is hardly ever any leftovers!

I like to keep my black olives whole instead of chopping them up (like most recipes).  Some of my kids don't care for them and some of us can't get enough of them.  Keeping them whole allows the picky eaters to easily remove them from their portion.

This is a laughable serving size - but, I wanted to share it out of the pan!  Even though there are several steps, it is really simple and all the unhealthy ingredients are easily substituted.  I'm sharing the old fashioned way, but with a little tweak here and there you can totally create a healthier version of this.

Chicken Spaghetti:

Whole Chicken
Thin Spaghetti Noodles (I use 2 packages)
Velveeta (you can skip this and just use cheddar cheese)
Cheddar Cheese shredded
Cream of Mushroom/Celery Soup (you can easily make your own and omit this)
Ro-Tel Tomatoes with Green Chilies (no substitutions here, this stuff is amazing)
Black Olives

*First boil your chicken until it is easily falling off the bone, remove chicken but save broth.  (I place my strainer over another stock pot and then pour from one to the other letting the strainer catch the chicken but letting the broth pour through into the other stockpot)
*Boil spaghetti noodles in broth while chicken cools
*Remove meat from chicken and shred or chop up
*In another saucepan melt Velveeta and Ro-Tel tomatoes with creamed soup. Heat and stir until well blended
*In prepared casserole pan, pour spaghetti noodles, chicken, and sauce.  Stir to blend.
*Sprinkle about 1 cup of cheddar cheese over top.
*Bake at 350 for about 30-45 minutes or until bubbly.


Tuesday, July 9, 2013

Tasty Tuesday - Frito Salad Edition

I can never make enough of this salad, my kids inhale it - we all love it.  It is very easy to throw together, the only issue is that once the Frito Chips are thrown in and tossed with it, you are on a countdown to the eventual sogginess that will follow (it takes a good long while, but it happens so make sure your proportions are on target for your family).
I'm going to include exactly what I do - and I mix this in a roaster because I don't have a bowl big enough to contain the amount I have to make.  I have also taken this to potlucks and added the Frito Chips once I arrive and it disappears super fast!

Frito Salad:

5 lbs ground beef (or a mix of ground beef and ground turkey)
1 small onion
Taco Seasoning 
(sorry, I don't measure, I buy the MSG free from Sams and use that, most likely it is 1/4 to 1/2 cups worth)
4 - 6 cups shredded cheddar cheese
2 cans Ranch Style Beans (or chili beans)
1 package chili cheese Frito
1 package plain Frito (do not use the scoops)
Romaine lettuce (I use about 3 all torn up)
diced tomatoes
diced avocado
1 can large black olives
French Dressing (again, I don't measure but I am pretty generous with it)

Cook meat until brown with diced up onion. Drain grease.  Add Taco Seasoning and stir until well blended.  Transfer meat to bowl and add remaining ingredients saving the Frito Chips for last just before serving.
Set out salsa and sour cream for toppings

Monday, July 1, 2013

Tasty Tuesday - Southern Edition

I love Turnip Greens, Collard Greens, Mustard Greens, Spinach...the list goes on.  This week I thought it would be good to share how to get the best out of your Greens - Collards were what I found at the store, so that is what I'm making.  I use the same method no matter if it's Collards, Mustard, or Turnip Greens.  I do prepare Spinach differently though.

The first thing I do is chop up good thick bacon and cook it in a stock pot until crispy.  Greens cook WAY down, so when I add them to the pot I do it a little at the time.  Fresh Greens never look like they will fit, but once they start cooking they break down fast.  I saute the Greens in with the bacon once the bacon is done and crispy.  When I start adding more greens I just keep turning them with tongs.  Once I have all my Greens added, I add a dash of sugar (about 1 tsp.) a dash of red pepper flakes, and chicken broth (just enough to almost cover. the Greens should not be swimming in it - see below.

My brother taught me the trick to cooking them in Chicken broth and it does make a difference.  We love them and even fill up mugs of pot liquor (the broth once they've cooked a good long time).  

We had Jambalaya for our dinner tonight.  Nothing fancy here, I used Zataran's and cut up some smoked sausage to add to it.  

Truly a Southern dinner, complete with fresh garden tomatoes.  If we had not enjoyed Jambalaya the only thing missing was corn bread (made without sugar).  

Remember how Grandpa has a bumper crop of Zucchini?  I made Zucchini bread.  One huge Zucchini squash was enough for 4 loaves.  I always add crumb topping (and chocolate chips).  We shared with the Cast of The Hobbit tonight and will share with Grandpa.  I sure do love his garden!

Zucchini Bread

Preheat oven to 350 degrees
Grease and Flour 2, 9 x 5 x 3 inch loaf pans.
In mixer on medium speed mix (I use the paddle attachment):
1 cup vegetable oil
1/2 cup sugar
4 large eggs (best when at room temperature)
1 tsp. vanilla extract

Once blended well, add (but don't mix until all ingredients are in the mixer):
2 cups all purpose flour
2 tsp. baking soda
1 tsp baking powder
1 tsp. salt
1 tsp. cinnamon
2 cups shredded zucchini (including skin)
1/2 cup chopped walnuts
1 cup chocolate chips

Now turn on mixer and blend just until mixed thoroughly.
Pour into prepared pans, dividing evenly between the two.

Crumb Topping:

In a large bowl place 1 stick butter, 1/4 cup flour, 1/2 cup sugar.  Cut butter into flour and sugar (I use a knife, sometimes a biscuit cutter) until well blended and pebbly.  Divide mixture between the two loaf pans and sprinkle over top of batter.
Place in preheated oven and bake 55-60 minutes.  
Turn out of pan onto cooling rack and let cool completely for at least one hour before slicing.


Tuesday, June 18, 2013

Tasty Tuesday

My Father-n-law (henceforth known as Grandpa) loves to garden and has an impressive garden each year.  He shares the bounty with all of us kids and we truly feel blessed by his generosity.
Yesterday he sent out a text to all of us letting us know we had a share if we wanted it.  I didn't waste time heading over to pick up ours.  We had squash, zucchini, sugar snap peas, onions, lettuce and tomatoes.  I decided to make a stir-fry veggie mix for our dinner last night.  It was such a hit, the kids (big kids) convinced me to make it again for lunch today and add some lemon garlic chicken we had left over from the other day.  I was easily persuaded!  To make this I melted about 3 Tbs of butter in a skillet, then added about 3 Tbs of Allegro marinade.  I tossed in all the veggies and then sprinkled a little Thyme, salt and pepper over them.  I just cooked them until crisp/tender.  Try it, you'll love it!

Leg quarters are the large family's friend - or small family too if you are budget minded.  An entire bag of leg quarters costs under $6 usually and everyone gets a generous amount of chicken.  All I do when I make roasted leg quarters is spray the pan with a Pam-like product.  Lay out the quarters and then sprinkle them with Mrs. Dash.  Your house will fill up with the most amazing aroma and if you let them cook until the chicken is crispy on the outside (they will be juicy on the inside) at about 375 for a good 20-30 minutes.  You will love it and be shocked that something this good was so cheap and simple!
I always toss my salads with dressing before serving.  At some point in life with so many kids, I realized that letting each child pour salad dressing on their own salad was wasteful.  I decide what the dressing will be (although I'm open to requests or suggestions) and then I toss it in the bowl and we all get a portion.  Last night's salad was Caesar and it was a blend of Romaine from the store and LOTS of lettuce from Grandpa's garden.  The heat is on now and I don't know how he has managed to keep his lettuce from turning bitter, but it isn't! 

Peanut Butter Blondies!  In addition to rehearsals for "The Hobbit" 2 of my teens had game night at Youth Group.  Our Youth Pastor sent out a request for snacks so I decided to make these and send half to youth group and keep half for us.  These are really just cookies made easy by baking them as bars instead.  We love them!  Here is my version:
Peanut Butter Blondies
1 1/2 cups crunchy peanut butter
1 stick Butter Flavor Crisco or 1 cup Butter Flavor Crisco
2 1/2 cups brown sugar
6 TBS milk
3 TBS vanilla extract (sometimes I use 2 TBS vanilla and 1 TBS coconut)
2 large eggs
3 1/2 cups flour
1 1//2 tsp baking soda
1 tsp salt
1 1/2 cups chocolate chips (milk chocolate is best but I only had semisweet)
Heat oven to 375. Combine peanut butter, Crisco, brown sugar, milk and extract in large mixing bowl.  Beat until well blended.  Add dry ingredient, mix until well blended.  Add chocolate chips.
Bake at 375 for 20 -25 minutes.  Let cool completely before cutting - they will be pretty gooey if you don't.

Tuesday, June 11, 2013

Tasty Tuesday - Summer Meals

We actually love this recipe year round, but a light fish meal on a Hot night is sometimes just the thing to fill everyone up but not overfill them.  Something about sultry hot days makes none of us want heavy meals, not even my teenagers.  
I got this meal idea after having the Jalapeno Garlic Tilapia at Johnny Carinos.  I don't serve it over pasta, we just enjoy it casserole style.  Sometimes I use breaded Tilapia and sometimes I just sprinkle Parmesan cheese over top.  It is delicious either way! 

A perfect Summer meal.  Steamed carrots, fresh salad, Tilapia and cut up watermelon.  Filling for teenagers, but not heavy on hot nights.  I never add the capers to the dish while baking - some of my kids don't care for them and some of us fight over them.  I just set the jar out and those of us who know they are amazing add it to our own plates!

Jalapeno Garlic Tilapia
*made at home*
Start by melting one stick butter in a 9 x 13 inch casserole dish by placing stick in dish and dish in 350 degree oven.  Watch closely because it will melt fast.
Melt another stick on the stove (or if you have a microwave melt it there *I don't*)
Onto the melted butter pile in a TON of fresh spinach.
Spinach cooks down to next to nothing so pile the dish up high and don't worry about it.  It cooks down to nothing and we like lots of spinach so I over fill each time, and each time say "I didn't add enough"
On top of the spinach place your Tilapia fillets.  
On one side of the dish I layer sliced jalapenos. I leave the other side without, for those with less adventurous taste buds.  
Crush a few cloves garlic over all, use as much or as little as you like.
Pour the other stick of butter over top of this.
Pour 1/2 cup heavy cream over all.
Cover with foil and cook for 30 minutes.
Uncover and cook for an additional 10 minutes.
Serve and enjoy!
*when adding breaded Tilapia the butter, cream, and breading create a type of gravy.  

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