Ingredients
1/2 cup vegetable oil
2 package frozen chicken livers(8oz)
1/4 tsp salt
1 pinch ground pepper
1/2 cup sweet white wine
1 can beef gravy(10 1/2oz)
2 tbsp butter or margarine
1/4 cup water
1 tbsp cornstarch
4 cup hot cooked brown rice
4 cup hot cooked white rice
Directions
Heat oil in 10-inch skillet over medium heat. Add livers; sprinkle
with salt and pepper. Cook and stir livers in hot oil until brown,
about 3 minutes; drain.
Heat wine to boiling in 1 1/2-quart saucepan; reduce heat. Simmer
uncovered 1 minute. Stir in gravy and chicken livers. Heat to
boiling; reduce heat. Simmer uncovered 5 minutes. Stir in butter
until melted. Stir water into cornstarch. Stir cornstarch mixture
gradually into sauce. Heat to boiling. Boil and stir 1 minute. Serve
over rice.
Servings: 5 servings
Chicken Livers Over Rice Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry; Rice; Vegetable
The History of Recipes
We can trace the history of meal recipes far back into history, in truth as far back as early Egypt, and maybe further still. Interesting though that maybe, in the main part, these old records were just primitive hieroglyphic recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to historians are a few ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Closer to modern times, we find two recipe books which were published in the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these two books have no connection with the indian curry that is served today, but rather recipes for the types of food cooked for the rich people of the period. In the fifteenth century, people returning from the crusades brought back a variety of foods and spices from Arab cuisine, including spices like basil and coriander. These new herbs and spices led to an explosion in books on cookery, the majority of which still exist in private libraries. During the succeeding few hundred years, the powerful and wealthy houses competed to serve up the most extravagent meals, and because of this the best chefs and their recipe collections were greatly in demand. Even so, it was during the 19th century that cookery and cookery books became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down recipes to help cooks of their time. By the arrival of the 1900s, cook books are highly popular as a result of higher levels of literacy, people having increased spare time and having more money. Like it or not, the introduction of television gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Chicken Livers Over Rice recipe.
