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  2. The 3-Ingredient Gravy You Can Whip Up at a Moment’s Notice

    www.aol.com/3-ingredient-gravy-whip-moment...

    Gradually add the soup base mixture or broth, whisking to combine. Bring to a simmer and cook to allow the flavor to develop, about 10 minutes. Taste for seasoning, then serve.

  3. How to make delicious homemade gravy for Thanksgiving dinner

    www.aol.com/delicious-homemade-gravy...

    Homemade gravy is one of the crowning glories of a Thanksgiving dinner. ... The idea of a sauce made from meat drippings will likely sound pretty gross for vegans and vegetarians. ... One popular ...

  4. You Need These 113 Classic (& Creative!) Thanksgiving Side ...

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    Baked, not stirred, this recipe for pumpkin risotto takes some of the work off the chef without sacrificing that classic risotto flavor and texture. A sprinkle of goat cheese, parsley, and the ...

  5. Gravy - Wikipedia

    en.wikipedia.org/wiki/Gravy

    Vegetable gravy or vegetarian gravy is gravy made with boiled or roasted vegetables. A quick and flavourful vegetable gravy can be made from any combination of vegetable broth or vegetable stock, flour, and one of either butter, oil, or margarine. One recipe uses vegetarian bouillon cubes with cornstarch (corn flour) as a thickener ("cowboy ...

  6. Everyday Food - Wikipedia

    en.wikipedia.org/wiki/Everyday_Food

    Everyday Food (from the test kitchens of Martha Stewart Living) was a digest size cooking magazine and PBS public television program published and produced by Martha Stewart Living Omnimedia (MSLO). Both feature quick and easy recipes targeted at supermarket shoppers and the everyday cook.

  7. List of stews - Wikipedia

    en.wikipedia.org/wiki/List_of_stews

    This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.

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