|I've GOT To Have That Recipe!|
|by Barbara N. Doell|
Back and available by continuous popular demand, these two Best Sellers evoke a gentle recent past when cooking and dining at home reigned supreme.
Results 1 - 10 of 25 for gizzards in sauce
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Season gizzards with salt and pepper; set aside. In heavy pot, saute ... oil. Add tomato sauce, Italian seasoning ... tops and parsley. Serve over rice.
Season gizzards with salt and pepper and set aside. In heavy pot, saute ... oil. Add tomato sauce, Italian seasoning ... tops and parsley. Serve over rice.
Wrap each gizzard/liver with bacon. Secure with toothpick. Place in shallow baking pan. Cover with BBQ sauce. Bake 30 ... in hot oven another 15 minutes.
Begin with hard ... lightly. Place Turkey in a roaster (breast ... Bring to a boil, then reduce heat to a simmer; cook until tender but not mushy. - Stewart
Use a 2 1/2 quart pot. Place in olive oil, wine, garlic, and gizzards. Over medium-high ... pour the gizzard sauce over the pasta; serve. Makes 4-6 servings.
Heat the butter and oil in heavy saucepan. Add the gizzards and cook over ... rice and Worcestershire sauce and simmer, covered ... minutes off the burner.
Brown the meats in oil, mixing together ... vegetables are soft. Mix with rice. Bake in 2 to 3 quart casserole at 350 degrees until hot, 10 to 15 minutes.
Cut bread in half lengthwise and ... set aside. Place gizzards and water in ... well-greased, shallow casserole. Bake at 350 degrees for 20 minutes. 8 servings.
Boil gizzards until tender. Drain water and add chili sauce and 3 cups of water along with other ingredients. Cook for 30 minutes. Serve over rice.
Dice onions, peppers and celery. Saute in oil until crisp. Add chicken gizzards to water. Bring ... minutes. Add tomato sauce and next 4 ... curl. Serve over rice.
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