Recipes Included On This Page Doug's Chinese-Style Liver and Onions Doug's Chipotle Sauce Doug's Liver and Onions Use Your Browser's "Back" Button to Return to This Recipe List
	* 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 Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net 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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