2612 mom gizzards Recipes

chicken gizzards, water to cover, chicken flavored ramen noodles, all-purpose flour, water as needed, salt and pepper to taste

chicken gizzards, instant brown rice, vegetable oil, red onion, diced, garlic, minced, fresh mushrooms, chopped, fat-free , reduced-sodium chicken broth, dry onion soup mix, diced tomatoes, drained, salt and pepper to taste

flour, salt, cooking oil (mom uses canola), cold water (some folks use 2 tbsp water and 2 tbsp milk, but mom prefers the taste of the crust with all water)

red jell-o , sugar free is great for this (mom prefers raspberry, i prefer cherry), boiling water, whole berry cranberry sauce, crushed pineapple, cold water, mayonnaise, sour cream

mayonnaise (it must be best foods, according to mom), red wine vinegar, red wine vinegar

mayonnaise (mom likes to use hellman s), garlic salt, garlic powder, onion powder, curry powder, vinegar, horseradish or 1 tbsp stone ground mustard

duck gizzards or 500 g chicken gizzards, duck fat, liquid, garlic, fresh thyme, cleaned and chopped, black pepper, kosher salt

chicken gizzards, all-purpose flour, paprika, salt and pepper to taste, olive oil, condensed cream of mushroom soup, water

chicken gizzards, rinsed, stalks celery, cut into chunks, onion, cut into chunks, bay leaves, celery salt, divided, seasoned salt, ground black pepper, dried italian herb seasoning, garlic powder, ground cumin, louisiana-style hot sauce, oil for deep frying, all-purpose flour

chicken gizzards, all-purpose flour, seasoned salt, ground black pepper, garlic powder (optional), vegetable oil for frying

chicken gizzards, salt, water, all-purpose flour, salt, fresh ground pepper, salt, fresh ground pepper, shortening

turkey, turkey heart, turkey gizzards, turkey neck, turkey liver, onion, parsley flakes, bay leaves, salt and pepper, celery, onions, eggs, salt and pepper, oleo, water

king arthur unbleached all-purpose flour, seasoned salt, chicken gizzards, trimmed and halved, vegetable oil, chicken broth, uncooked wide egg noodles

flour, salt, cooking oil (mom uses canola), cold water (some folks use 2 tbsp water and 2 tbsp milk, but mom prefers the taste of the crust with all water)

melted duck or goose fat or butter. you can purchase goose fat at bristol farms; you can save duck fat from roasting duck legs (also available at asian supermarkets; i usually get them on the same trip and make them first, to render the fat). you may supplement either 1 with butter if you need more to cover the gizzards. vegetable oil will not do. you will need enough to cover the gizzards in, a small high casserole ; i also use a loaf pan.

chopped shallot, red-wine vinegar, whole- or coarse-grain mustard, salt, extra-virgin olive oil, extra-virgin olive oil, confit duck gizzards , each gizzard halved, fresh morels (preferably 1 to 1 1/2 inches), trimmed , halved lengthwise, and rinsed, or 1 oz small dried morels (1 1/3 cups), soaked (see cooks note, below), mesclun greens (12 cups loosely packed)

chicken gizzards (or any other poultry gizzards), shredded young ginger, garlic, coarse chopped, black vinegar or 1 tbsp balsamic vinegar, sweet soy sauce or 2 tbsp ketjap manis (molasses-like consistency), pepper, chinese five spice powder (see note below ), water, cooking oil (canola)

uncooked wild rice, water, chicken gizzards, extra virgin olive oil, red onion, chopped, portobello mushroom cap, chopped, garlic, chopped, sun-dried tomatoes, grated parmesan cheese