Try this Sherried Kidneys on Toast recipe, or contribute your own.
Suggest a better descriptionThis recipe came from the 1962 edition of The Sunday News Family Cookbook. 1. Trim fat and membrane from rinsed kidneys and cut into thin slices, removing tubes and tough muscle. 2. Heat the bacon drippings in a large heavy skillet; add the sliced kidneys and saute until lightly browned. 3. Add the cleaned sliced mushrooms, chopped parsley and sherry wine and simmer for 6 minutes. 4. Add the heavy cream with the cooked and drained peas and simmer carefully to heat through. Do not allow to boil. 5. Serve on hot buttered toast points. Submitted By MARY RIEMERMAN On 03-21-95 (0828)
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Serving Size: 1 Serving (164g) | ||
Recipe Makes: 3 | ||
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Calories: 229 | ||
Calories from Fat: 147 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 35.3mg | 11 % | |
Sodium 126.3mg | 4 % | |
Potassium 353mg | 9 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 10.5g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 229
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