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FareShare Gazette Recipes -- August 2002 - D's

 

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Doug's Chinese-Style Liver and Onions
Doug's Chipotle Sauce

Doug's Liver and Onions

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                                              * Exported from MasterCook *

                  Doug's Chinese-Style Liver and Onions

Recipe By     :Doug Irvine
Serving Size  : 1     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Liver
                        Soy sauce
                        Chopped garlic
                        Cornstarch -- (cornflour)
  2        tablespoons  peanut oil
                        Chicken stock
                        Chopped green onions

Chinese style liver is easy to do, if you have a wok.

Cut the liver into strips of about two inches wide, marinate these
strips in a little soy sauce, chopped garlic and cornstarch for about
15 minutes, while you get the wok hot.
Add about 2 tablespoons of peanut oil to wok and toss in the liver
strips.
Stir fry these until they are brown all over, add a little stock and
a couple of chopped green onions (scallions) and serve immediately!

Sheer heaven!

Serve with rice or noodles. Enjoy!

Contributed to the FareShare Gazette by Doug; 24 August 2002.
www.fareshare.net

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 239 Calories; 27g Fat (100.0% calories 
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 
trace Sodium.  Exchanges: 5 1/2 Fat.


                      * Exported from MasterCook *

                          Doug's Chipotle Sauce

Recipe By     :Doug Irvine
Serving Size  : 0     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     dried chipotle peppers (Jim C's)
  4              large  garlic cloves, peeled and diced
     1/2                baseball sized sweet onion, diced
  1                     dried hot pepper, your choice (I used a
                        hab)
  1                cup  water
  1           teaspoon  salt
  1         tablespoon  sugar
  6        tablespoons  ketchup
  6        tablespoons  wine vinegar

Simmer the above, for at least two hours. Remove form heat, and when 
cool spin in a blender, until  mush, then run through a sieve. This 
will keep in the fridge for about a week, covered, or freeze. Oh, I 
forgot....I added about a tablespoon of Jim's smoked hab powder as 
well, after I tasted it. Do that at the end of the cooking period. I 
have used this for a long time, it is a great chipotle sauce, and 
with the vinegar, will keep for awhile.

To make a cream sauce, I use skim milk, and our milk is lactaid 
dropped, as I am lactose intolerant. Chop up a half an onion, simmer 
in butter or margarine, add flour; stir in enough milk to make a 
sauce .... add one tablespoon of the above chipotle  sauce, then add 
salt and freshly ground black pepper .... OR if you don't want the 
black specks, use cayenne! Chop up about one cup or more of cooked ham, 
mix this into the cream sauce, add parsley to taste and one tablespoon 
of good dry sherry, mixed in at the last, just before serving. 

Serve this  with a good corn bread, and a mixed green salad! Glorious!

                  - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 155 Calories; trace Fat (1.5% calories 
from fat); 1g Protein; 42g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 
3207mg Sodium.  Exchanges: 3 Other Carbohydrates.

NOTES : 

Formatted in MasterCook by Art
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Art's Comment:  Thanks Doug, you made my mouth water again!



                      * Exported from MasterCook *

                         Doug's Liver and Onions

Recipe By     :Doug Irvine
Serving Size  : 1     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  onion
  2 1/2    tablespoons  olive oil -- (2 to 3 tbsp.)
                        Salt
                        Freshly ground black pepper
     1/2           cup  flour
                        Liver
                        Chicken stock -- or water

Chop up one good-sized onion and simmer fry it in about 2 - 3
tablespoons of olive oil, with a little salt and freshly ground
black pepper.
When onions are transparent, remove them with a slotted spoon and
keep warm.

Place half a cup of flour on a large plate and after rinsing the
liver in water, shake off most of the water and dredge the liver
in the flour.
If you have to add more flour, do so.

Get the pan that you cooked the onions in hot again and place the
liver in it, adding more oil if needed.
Fry on one side, then turn over and turn the heat down and cover
the liver with the reserved onions.
Add a little water or chicken stock, cover and let cook for about ten
minutes, at which point the liver will be done, but not overcooked.

I use baby beef liver or calves liver and I make sure that the big
veins are removed, before I start.

Contributed to the FareShare Gazette by Doug; 24 August 2002.
www.fareshare.net

                  - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 568 Calories; 35g Fat (54.5% calories 
from fat); 8g Protein; 57g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 
5mg Sodium.  Exchanges: 3 Grain(Starch); 1 1/2 Vegetable; 7 Fat.

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