Recipes published in ‘Barbeque’

Creole Liver and Rice

Recipe

24 Nov

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 lb Beef liver

1 tb Vegetable oil

1/3 c Green bell pepper,chopped

1 cn Stewed tomatoes (8oz)

1/2 ts Basil

1/2 ts Salt

1/2 ts Garlic salt

1 pn Black pepper

2 tb Sherry

1 c Rice,hot cooked

1. Cut liver into serving pieces.

2. In skillet, brown liver quickly in oil on both sides.

3. Add remaining ingredients except rice; cover and simmer 45 minutes, or

until iver is tender.

4. Uncover and allow sauce to thicken, if necessary.

5. Serve over mounds of hot rice.

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Filed under: Barbeque, Marinades, Rubs

Stir-fried Liver

Recipe

17 Sep

Title: STIR-FRIED LIVER
Categories: Meats, Oriental
Yield: 4 servings

1 lb Calves liver
1 x Small onion
4 x Mushrooms
4 x Scallions
1 x Clove garlic
1 ts Corn starch
2 tb Peanut oil
1 ts Soy sauce

Slice liver thin and mix with corn starch and crushed
garlic. Brown quickly in hot oil. Add finely-sliced
onions and mushrooms. Stir-fry until meat is evenly
browned, then add chopped scallions and soy sauce.
Continue cooking with constant stirring for 6 to 9
minutes. A tablespoon of brandy may be added to the
meat just before frying for that little touch of
luxury the Chinese lavish on honored guests.

—–

Filed under: Barbeque, Rubs, Smoking

Shrimp Risotto with Portobello Mushrooms

Recipe

9 Mar

Shrimp Risotto with Portobello Mushrooms

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 4 Preparation Time :0:00
Categories : Broccoli Main Dishes
Mushrooms Recipes From Mysteries
Rice Seafood
Shrimp Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon dry sherry
1 1/2 cups chopped portobello mushrooms
4 to 4 1/2 cup lowfat chicken stock — recipe in file
1 cup water
1 teaspoon Old Bay Seasoniong
3/4 pound large “Easy-Peel” shrimp — about 20-22
1 tablespoon olive oil
1/2 cup finely chopped onion
1 clove garlic — minced
1 1/4 cups Arborio rice
1 teaspoon fresh thyme — finely chopped
4 cups broccoli florets

Pour the sherry over the chopped mushrooms, stir and set aside to marinate
while you prepare the risotto.=20
In a large saucepan, bring 1 cup of the chicken stock, the water, and the
Old Bay Seasoning to a boil. Add the shrimp and poach for 3-5 minutes or
until just pink. Remove and shell. Set aside.=20
Heat 2 teaspoons of the olive oil in a heavy-bottomed skillet. Add the onion
and saute over Medium heat for 2-5 minutes or until itis limp. Add the
garlic and rice. Cook and stir for 1 minute or until the rice just begins to
change color. Continuing to stir over Medium-Low heat, add the remaining
chicken stock 2/3 cup at a time, stirring until the liquid is absorbed.
Continue the process until the rice is tender and the mixture is creamy
(This can take up to 30 minutes.)
Heat the other teaspoon of olive oil in a small saute pan and briefly saute
the marinated mushroom pieces over Medium-High heat until they release their
liquid. Remove from the heat.=20
Steam the broccoli for 5-6 minutes or until it is bright green and tender.
Stir the cooked shrimp, fresh thyme and mushrooms into the cooked risotto
and stir over Medium-Low heat until heated through. Place the broccoli
around the edge of a large platter. Fill the center with the risotto.
Serves 4-6

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NOTES : MCformatting and posted by bobbi744@sojourn.com

Filed under: Barbeque, Low Fat Cal, Low Fat Low Cal, Vegetables

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Recipes published in ‘Barbeque’

Creole Liver and Rice

Stir-fried Liver

Shrimp Risotto with Portobello Mushrooms

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