Southern Fried
In a bowl, combine the gizzards and pork and mix till well blended. In a large, heavy skillet, heat the oil over moderate heat, add the gizzard and pork mixture and fry till lightly browned, about 8 minutes, stirring. Add the onion, bell pepper, celery and garlic sprinkle the flour over the vegetables, stir and fry till the vegetables are softened about 5 minutes, stirring. Add the livers, salt & pepper, and cayenne and continue frying till the livers have lost their pink color. Add the broth, return the heat to moderate, stir well, and continue cooking for about 8 minutes. In a large bowl, combine the rice and the contents of the skillet, toss well till thoroughly blended an serve hot.
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 323 | ||
Calories from Fat: 159 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.7g | 24 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 401.2mg | 123 % | |
Sodium 152.5mg | 5 % | |
Potassium 460.5mg | 12 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.1g | ||
Protein 36.5g | 52 % | |
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: 323
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