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.
Traditional Chicken Liver Rumaki
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- #5356
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
12 chicken livers
1/4 cup dry sherry
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons cooking oil
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger
1/4 cup water
8 ounces can sliced water chestnuts, drained
12 slices bacon, cut in half crosswise
directions
Cut the livers in half, quarter any extra large livers. Place the livers in a plastic bag set inside a deep bowl.
Combine the sherry, soy sauce, brown sugar, oil, garlic powder, ginger, and water, pour over livers. Marinate in the refrigerator for 4 to 24 hours, turning the bag occasionally.
Drain the livers. Wrap a bacon piece around a liver piece and water chestnut slice. Secure with a wooden toothpick.
Place on a lightly greased broiler pan. Broil 4 inches from heat for 8 to 10 minutes or until the livers are no longer pink, turning once. Serve warm.
added by
ssmnita
nutrition data
121 calories, 7 grams fat, 6 grams carbohydrates, 8 grams protein per serving. This recipe is low in carbs.
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