Free Recipe Rumaki Canapes
Recipe Type: A Recipes
Recipe Preparation: cook
Cooking Ingredients for Rumaki Canapes Recipe
1/2 c Water
1 ts Chicken bouillon
250 g Chicken livers
1 tb Shoyu
1/2 ts Onion powder, dry mustard
1/4 ts Nutmeg
1/4 c Dry sherry
1 ds Pepper sauce
220 g Water chestnuts; drained,
-finely chopped
6 Bacon
Rumaki Canapes Preparation
1. In 1-quart casserole, combine water, bouillon and livers. Cook on high 4-5 mins until no longer pink. Drain. 2. Cook bacon on paper towel on high 5-6 mins until crisp. Crumble and set aside. 3. Put livers, shoyu, onion and mustard, nutmeg and sherry into food processor. Blend until smooth. Add pepper sauce sparingly. Stir in water chestnuts and bacon. 4. Spread thickly on toast triangles or crackers. Prepare in advance and reheat by arranging on paper lined plate. Use med-high power 1-2 mins until heated through. Garnish with olive slice or pimento. Contributor: Recipes Only, Nov/Deb 1985 Preparation Time: 00:30 Volume 01 Number 310 by Cathleen <catht@interlog.com> on Nov 26, 1997
Cooking Temperature:
Recipe Serves: 2
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