|Modern Asian Flavors: A Taste of Shanghai|
|by Richard Wong|
Shanghai has long been considered a gateway to the world, and so it's no surprise that its cuisine, with a distinctive blend of Asian and European...
1 - 10 of 10 for cajun gizzards
Boil gizzards and livers in ... salt, onions and cajun seasonings. Slice sausage ... meat and seasonings. Simmer 30 to 45 minutes, mix with rice and serve.
Boil livers and gizzards until done. Saute ... done, mix dressing. Add chopped green onions and parsley. Leave 10 minutes before serving. (Freezes well.)
Heat butter flavor ... medium heat. Add gizzards and livers. Brown. ... tender. Add rice and parsley. Mix lightly. Garnish with parsley, if desired. Serve hot.
Boil gizzards and hearts until ... until rice is done. Add reserved meat mixture; season with pepper. Serve hot garnished with parsley. Makes 6 servings.
Chop chicken gizzards and livers very ... are tender. Add rice, and parsley, mix lightly. Garnish with parsley, if desired. Serve immediately. Serves 8.
Combine seasoning mix ... high heat. Add gizzards, onions, celery ... cups (about 10 minutes). Continue to stir. Be careful on the cayenne - can be "warm".
In a large ... ground pork and gizzards in hot oil. ... broth with meat mixture. Place rice in warm bowl; add meat mixture and mix thoroughly. Serves 6 to 8.
Boil chicken livers and gizzards until done. Saute ... chopped green onions and parsley. Remove from heat for 10 minutes before serving. This freezes well.
Heat Butter Flavor ... medium heat. Add gizzards and livers, brown. ... tender. Add rice and parsley. Mix lightly. Garnish with parsley if desired. 8 servings.
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