Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Creole Liver and Rice
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- #47319
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 pound beef liver
2 tablespoons extra virgin olive oil
1 cup green bell pepper, chopped
2 cans (8 ounce size) stewed tomatoes
1 teaspoon basil
3/4 teaspoon salt
3/4 teaspoon garlic salt
1 pinch black pepper
4 tablespoons sherry
2 cups rice, hot, cooked
directions
Cut liver into serving pieces. In skillet, brown liver quickly in oil on both sides.
Add remaining ingredients except rice, then cover and simmer for 45 minutes, or until liver is tender. Uncover and allow sauce to thicken, if necessary.
Serve over mounds of hot rice.
added by
ohdeer
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 29, 2012
The recipe was easy to make and turned out pretty good! Next time I will make it a little more spicy.