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Chicken Livers and Bacon
Ingredients:
1 lb. chicken livers
2 Tbs, + 1 tsp. soy sauce, divided
3 Tbs. orange juice, divided
3 Tbs. sherry, divided
1 3/4 tsp. sugar
1/4 + 1/8 tsp. curry powder, divided
1/4 tsp. onion powder
1 Tbs. flour
1 Tbs. water
1 tsp. cornstarch
1/2 lb. bacon,each strip cut into quarters
Hot cooked rice
1 lb. chicken livers
2 Tbs, + 1 tsp. soy sauce, divided
3 Tbs. orange juice, divided
3 Tbs. sherry, divided
1 3/4 tsp. sugar
1/4 + 1/8 tsp. curry powder, divided
1/4 tsp. onion powder
1 Tbs. flour
1 Tbs. water
1 tsp. cornstarch
1/2 lb. bacon,each strip cut into quarters
Hot cooked rice
Directions:
Cut each chicken liver in half.Place in a shallow container with a tight-fitting lid. Combine 2 Tbs. soy sauce, 2 Tbs. orange juice, 2 Tbs. sherry, 1 1/2 tsp. sugar, 1/4 tsp. curry powder and onion powder. Pour over livers and toss to coat. Cover and marinate in refrigerator 8 hours or overnight.
With slotted spoon, remove livers and drain on paper towels. Sprinkle lightly with flour to coat evenly on all sides. Combine remaining 1 tsp. soy sauce, 1 Tbs, orange juice 1 Tbs. sherry and water with cornstarch, 1/4 tsp. sugar and 1/8 tsp. curry powder; set aside.In a large skillet saute bacon until crisp. With a slotted spoon, remove bacon to paper towels. Pat dry. Pour off all but 2 Tbs. drippings. Add chicken livers. Cook over medium-high heat, stirring freqwuently, about 5-7 minutes or until browned. Stir in cornstarch mixture. continue cooking and stirring 1-2 minutes or until mixture is thickened. Add bacon and heat through. Serve over rice or pasta , if desired.
Makes 4 Servings
Cut each chicken liver in half.Place in a shallow container with a tight-fitting lid. Combine 2 Tbs. soy sauce, 2 Tbs. orange juice, 2 Tbs. sherry, 1 1/2 tsp. sugar, 1/4 tsp. curry powder and onion powder. Pour over livers and toss to coat. Cover and marinate in refrigerator 8 hours or overnight.
With slotted spoon, remove livers and drain on paper towels. Sprinkle lightly with flour to coat evenly on all sides. Combine remaining 1 tsp. soy sauce, 1 Tbs, orange juice 1 Tbs. sherry and water with cornstarch, 1/4 tsp. sugar and 1/8 tsp. curry powder; set aside.In a large skillet saute bacon until crisp. With a slotted spoon, remove bacon to paper towels. Pat dry. Pour off all but 2 Tbs. drippings. Add chicken livers. Cook over medium-high heat, stirring freqwuently, about 5-7 minutes or until browned. Stir in cornstarch mixture. continue cooking and stirring 1-2 minutes or until mixture is thickened. Add bacon and heat through. Serve over rice or pasta , if desired.
Makes 4 Servings
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