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Kidney Creole Recipe
|Rye flour||3 Tablespoon|
|Skim milk powder||2 Tablespoon|
|Onion||1 , chopped|
|Green pepper||1 , diced|
|Garlic||1 Clove (5 gm), minced|
|Celery stalk with leaves||1 , chopped|
|Tomato puree||1 Cup (16 tbs)|
|Black pepper||1⁄4 Teaspoon, freshly ground|
Serving size: Complete recipe
Calories 1243 Calories from Fat 653
% Daily Value*
Total Fat 74 g113.5%
Saturated Fat 11.7 g58.7%
Trans Fat 0 g
Cholesterol 1340.3 mg
Sodium 1163.7 mg48.5%
Total Carbohydrates 80 g26.7%
Dietary Fiber 20.8 g83.2%
Sugars 23.1 g
Protein 73 g145.5%
Vitamin A 62.6% Vitamin C 295.9%
Calcium 20.2% Iron 116.6%
*Based on a 2000 Calorie diet
Before washing, carefully snip white tissue out of kidneys, using a kitchen scissors; then wash with cold water, dice into 3/4 inch cubes and mix with vinegar.
Combine rye flour and skim milk powder.
Dredge kidneys in mixture, saute them in oil for about 5 minutes.
Lift out onto paper towel.
Using same pan, saute onion, green pepper, garlic and celery for about 5 minutes, adding more oil if necessary.
Add tomato puree, seasonings and simmer for 10 minutes.
Add kidneys and simmer for another 10 minutes.