Calf Liver and Onions

 Ingredients:

2 lbs baby beef liver
4 large onions, peeled, cut in half then sliced
2 teaspoons crushed garlic
2 green peppers, cut into thin strips, and halved (optional)
salt and pepper, to taste
vegetable oil

To coat liver

2 -3 cups flour, for dredging
1 tablespoon garlic powder
1/2 teaspoon seasoning salt
1/4 teaspoon pepper

Directions:

1 Fry up onions first in oil, and garlic, and salt, and pepper.
2 Sometimes I put in green peppers too.
3 When they are done, put them in a metal bowl, and cover, and set them aside while you cook the liver.
4 To cook the liver*, put 2-3 cups of flour on a large plate. Add garlic powder, seasoned salt and pepper, and mix well.
5 Dredge the liver on both sides, with the flour.
6 Turn the heat on high, and add a little more oil in the pan that the onions were cooked inches.
7 Get the pan hot, then turn down to med.
8 Add the liver to the pan, and cook on both sides, until cooked through.
9 Add the onions on top, turn down the heat, and let sit for a few minutes for the flavors to meld.
10 Serve liver smothered in onions and peppers.
11 I dip in ketchup and Voila!
12 YUM!
13 *I buy only baby beef liver.

Source:food.com

Chicken Liver Mousse

 Ingredients:

6 cups water
10 black peppercorns
1 cup finely chopped celery
2 large bay leaves
1 lb chicken liver
6 tablespoons unsalted butter
3 garlic cloves, minced
1/2 cup minced onion
1 tablespoon cognac
2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon ground allspice
5 teaspoons water-packed green peppercorns (divided)
1/4 cup whipping cream

Directions:

1 In a large saucepan or cooking pot, add water and bring to boil.
2 Add black peppercorns, celery, and bay leaves.
3 Reduce heat and simmer for 10 minutes.
4 Add chicken livers and cook gently for another 10 minutes.
5 Drain, remove livers and set aside.
6 In a small saucepan, heat butter, add onion and garlic and cook until onion is translucent, about 4 minutes.
7 Transfer onion/garlic to a food processor.
8 Add chicken, cognac, salt, thyme, allspice and four teaspoons of green peppercorns.
9 Process until smooth.
10 Pour in whipping cream, process until incorporated and transfer to a mixing bowl.
11 Stir in remaining 1 teaspoon of green peppercorns.
12 Mold into small ramekins and refrigerate.
13 Unmold before serving.
14 Serve with toast points or crackers of your choice.

Source:food.com

Easy Beef Liver With Onion and Tomato

 Ingredients:

3 tablespoons butter
1 tomato, chopped
1 Spanish onion, thinly sliced
1 teaspoon fresh basil, chopped
4 slices beef liver, large
seasoned flour
salt
pepper

Directions:

1 Melt 1 1/2 tablespoons butter in skillet over medium heat.
2 Add tomato, onion and basil. Season well and cook for 20 minutes, stirring occasionally.
3 Dredge liver in flour.
4 Melt remaining butter in frying pan over low heat and cook liver 3 minutes and turn over and season with salt and pepper and cook for another 2 minutes.
5 Serve with the tomato and onion mixture on top.

Source:food.com

Grilled Chicken Livers in 7-Up

 Ingredients:

12 chicken livers, two halves separated
1 quart 7-Up soda (or any other carbonated beverage)
salt
fresh ground black pepper

Directions:

1 Wash the livers, drain and put in a bowl.
2 Add enough carbonated beverage to cover the liver and marinate about half an hour.
3 Put every two pieces of liver on two bamboo skewers and lay them over the hot grill.
4 Add salt and pepper and grill about 4 minutes on each side, until the liver is browned on the outside and pink on the inside.

Source:food.com

Indonesian Liver

 Ingredients:

1 1/4-1 1/2 lbs beef liver or 1 1/4-1 1/2 lbs pork liver or 1 1/4-1 1/2 lbs chicken livers
1 1/2-2 cups coconut milk
2 kaffir lime leaves
1 stalk lemongrass, the fleshy part bruised

For the spice paste

8 shallots, peeled, chopped
3 garlic cloves, peeled chopped
4 red chili peppers, chopped (I remove the seeds)
1 slice peeled chopped fresh galangal (3/4 inch approx) or 1 teaspoon ground galangal
1 slice peeled chopped fresh turmeric (3/4 inch approx) or 1/2 teaspoon powdered turmeric
1 slice peeled chopped fresh ginger
1 teaspoon salt
2 tablespoons peanut oil, for frying

Directions:

1 Clean the liver and chop into chunks of approx 1 inch.
2 Make the paste; put all the ingredients except for the oil in a blender or food processor and pulse to a paste.
3 Heat the oil in a large frying pan, add the paste and fry the paste together with the lime leaves and the lemon grass for 2 to 3 minutes Add the liver and fry for another 2 minutes.
4 Then add the coconut milk, start with 1 ½ cup you can always add more to taste, simmer without covering for about 15 minutes, the sauce should be thick and the liver cooked, watch that you don’t over cook the liver Taste for salt and serve this with rice as a main dish or part of an Indonesian Rijsttafel.

Source:food.com

Liver and Onions Nice Mix

 Ingredients:

1 lb liver
4 tablespoons butter
1 large onion
1 cup flour
1/4 teaspoon pepper
1/4 teaspoon salt

Directions:

1 Slice and cook the onions in fry pan, using butter. Set aside, and keep warm.
2 Combine the flour, pepper and salt, mix well.
3 Coat the liver thoroughly in the flour mixture.
4 Cook in butter over medium heat, turning once - depending on thickness, about 5 minutes per piece. I always keep them warm in the oven, set on it's lowest heat, until all the liver is cooked.
5 When all done, reheat the onions in remaining butter.
6 Serve the onions on top of the liver.

Source:food.com

Venetian Calf Liver and Onions

 Ingredients:

4 tablespoons olive oil
1 1/2 white onions, sliced
1 teaspoon dried thyme, crumbled
1 teaspoon rubbed sage or 1 teaspoon ground sage
1 garlic clove, flattened
2 tablespoons all-purpose flour
salt and pepper
12 ounces calf liver, 1/4 to 1/2 inch thick, cut into strips
1 tablespoon butter
1 1/2 tablespoons minced fresh Italian parsley

Directions:

1 Heat 3 tablespoons oil in heavy large skillet over medium heat.
2 Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and sauté until onion is tender and brown, about 20 minutes.
3 Transfer to bowl.
4 Add remaining 1 tablespoon oil to skillet.
5 Add garlic and cook until golden brown, about 2 minutes.
6 Discard garlic.
7 Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl.
8 Season with salt and pepper.
9 Pat liver dry and add to flour mixture and toss to coat.
10 Add butter to garlic oil and melt over medium-high heat.
11 Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes.
12 Add onions and sauté until liver is just cooked through, about 5 minutes.
13 Stir in parsley.

Source:food.com

Menudo Rojo

 Ingredients:

3 gallons water, divided
2 1/2 lbs beef tripe, cut into 1-inch pieces
6 garlic cloves, finely chopped
1 large white onion, finely chopped
1 1/2 tablespoons salt
1 tablespoon ground black pepper
1 1/2 tablespoons dried oregano
2 tablespoons ground red pepper (cayenne)
5 chili peppers, de arbol
6 chili peppers, japones (seeds removed)
6 cups hominy, canned drained (yellow or white)

Condiments

1/2 white onions, chopped and or 1/2 green onion, sliced
1/4 cup chopped fresh cilantro
lime wedges or lemon wedge
crushed red pepper flakes
dried oregano
corn tortillas (to accompany) or flour tortilla (to accompany)

Directions:

1 In a large pot, bring 1 gallon water to a boil.
2 Place tripe in the pot, reduce heat, and simmer 2 hours.
3 Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water.
4 Continue to simmer tripe for 2 hours; drain.
5 Pour remaining 1 gallon water into the pot with tripe, and bring to a boil.
6 Stir in garlic and 1 chopped white onion. Season with salt, pepper, oregano, and red pepper.
7 Reduce heat, and simmer 1 hour.
8 Preheat the broiler.
9 Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch.
10 Remove from heat, slit lengthwise, and remove seeds.
11 In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat.
12 Mix the hominy into the pot and continue cooking 1 hour.
13 Serve with condiments as listed under ingredients.
14 Menudo is at it's best made a day ahead of time to allow the ingredients to "marry.".

Source:food.com

Beef Liver Dumpling Soup

 Ingredients:

1/4 lb liver sausage
1 egg whites or 1 egg yolk
1/2 cup cracker crumb
1 tablespoon chopped parsley or 1 tablespoon chives
1 tablespoon catsup (optional)
3 cups beef stock
1/2 teaspoon parsley

Directions:

1 Shape mixture into 1 inch meatballs.
2 Drop into gently simmering stock.
3 Simmer 5-6 minutes.
4 Add parsley for garnish.

Source:food.com

Brandied Calf Liver and Onions

 Ingredients:

2 tablespoons all-purpose flour
1/4 teaspoon pepper
1 pinch salt
1 lb calf liver, sliced thin
3 slices bacon
1 onion, sliced into rings
1/2 cup raisins
2 tablespoons brandy
1 tablespoon cider vinegar

Directions:

1 On sheet of wax paper, combine flour, pepper and salt.
2 Dredge liver in flour mixture.
3 In large non-stick skillet over medium heat, cook bacon until crisp.
4 Remove to paper towel to drain; crumble when cool.
5 To drippings in pan, add liver and saute, in batches if necessary, until golden brown-- about 1 1/2 minutes per side.
6 Remove to serving platter, keep warm.
7 Add onions to skillet, cook until soft, about 3 minutes.
8 Stir in raisins, brandy and cider vinegar, cook one minute.
9 Add crumbled bacon, pour over liver.
10 Serve Hot!

Source:food.com

Creamy Liver and Mushroom Gravy

 Ingredients:

1 lb beef liver
2 cups milk (divided)
1 cup beef broth
1/2 cup mozzarella cheese, shredded
4 tablespoons butter
4 tablespoons gluten-free all-purpose flour
1 medium onion, cut in half and thinly sliced
1 cup mushroom, quartered

Directions:

1 Rinse liver thoroughly and pat dry. Pour 1 cup of the milk over the liver in a shallow container and refrigerate for 1-2hrs. This will remove any bitter flavor from the liver.
2 Drain the milk off the liver and discard the milk.
3 Cut the liver into 1 inch cubes.
4 Saute liver over medium heat in a large non-stick skillet until the outsides and lightly browned and they are just barely pink inside. Do not overcook. Remove liver from pan and set aside.
5 Add the onions and mushrooms to the skillet and cook until onions are translucent and beginning to brown and the mushrooms are cooked through. Remove and set aside with the liver.
6 Melt butter. Add the flour and stir to form a roux. Cook 1-2 minutes. Add broth and milk slowly. Cook over medium-high heat until sauce begins to thicken.
7 Add cheese one small handful at a time stirring constantly and making sure the first handful has completely melted before adding another,.
8 Return the liver, mushrooms, and onions to pans and heat through.
9 Salt and pepper to taste.

Source:food.com

Rumaki Appetizer

 Ingredients:

1 (1 lb) container chicken liver
1 lb bacon
1/2 cup soy sauce
1 tablespoon minced gingerroot
1/4 cup cream sherry
1 (4 ounce) can sliced water chestnuts
1 teaspoon minced garlic
butter
wooden toothpick

Directions:

1 Place bacon strips on frying pan with low flame and cover pan.
2 Melt some butter or margarine, and add the soy sauce, ginger, sherry and garlic in another frying pan with a container of chicken livers on a medium flame.
3 DO NOT ALLOW THE BACON TO GET FULLY DONE, ONLY PARTIALLY DONE.
4 While bacon is still soft and only partially done, remove and place strips onto a paper towel to slightly cool.
5 When livers are done on both sides, remove from flame and also set aside onto paper towel to slightly cool.
6 Slice the chicken livers into somewhat flat pieces.
7 Take a piece of chicken liver and a slice of water chestnut and wrap either 1/2 strip of bacon or a whole strip of bacon around the liver and water chestnut, securing it with a wooden toothpick.
8 Place the Rumaki onto a cookie sheet, and continue this same procedure, until the cookie sheet is filled and the livers and bacon are gone.
9 Set the cookie sheet with all of the Rumaki aside.
10 About 20 minutes before company arrives, preheat oven to 450 degrees.
11 About 15 minutes before company arrives, place the cookie sheet with the Rumaki into the oven for 10 minutes, and then raise the oven to broil for about 3 to 5 minutes.
12 Remove from oven and serve on a hot plate.
13 Leave the toothpicks in place so they can pick it up by the toothpicks.

Source:food.com

Braised Beef Liver

 Ingredients:

1 lb beef liver
1 cup milk
3 tablespoons flour
1/2 teaspoon salt
4 tablespoons oil or 4 tablespoons bacon grease
1 onion
2 cups beef broth
2 tablespoons lemon juice
1 tablespoon sugar
1/4 cup sour cream

Directions:

1 Cut liver into 1 in strips.
2 Soak in milk for one hour.
3 Remove from milk and dredge in flour/salt mixture.
4 Saute in hot oil until browned on all sides.
5 Remove and set aside.
6 Brown onions in same pan.
7 Remove onions and set aside on top of liver.
8 Add beef broth, lemon juice and sugar to hot pan and deglaze.
9 Place liver and onion back into pan and cook for 5 minutes.
10 Turn off heat and add sour cream.
11 Serve with parsley whipped potatoes and your favorite green vegetable.

Source:food.com

Chicken Livers With Rice

 Ingredients:

2 cups water
1/2 teaspoon salt
1 tablespoon butter
1 teaspoon parsley
1 teaspoon minced garlic
1/2 teaspoon sage
1 cup rice
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 lb chicken liver, cut in half
3 tablespoons oil
1/4 cup minced onion
1/4 cup water

Directions:

1 Mix water with next 5 ingredients.
2 Bring to a boil, add rice.
3 Cover and simmer for 17 minutes, until water is absorbed.
4 Mix flour, salt, pepper, and paprika in a bag.
5 Add chicken livers and shake to coat.
6 Heat oil in skillet on med hi.
7 Brown livers, stirring for 5 minutes, or until done, may have to do this in batches.
8 Add more oil if needed.
9 Remove from skillet, keep warm.
10 Stir fry onion in same skillet, with water for 2 minutes.
11 Return chicken livers and mix well.
12 Put rice on plate, top with chicken livers.

Source:food.com

Fiesta Lengua

 Ingredients:

2 lbs pork tongue
1 (15 ounce) can tomato sauce
3 tablespoons catsup
3 tablespoons vinegar
1 1/2 cups potatoes, cut into strips and fried
1 medium onion, sliced
1/2 cup canned mushroom, halved
1 red bell pepper, cut into rings
1 1/4 cups tongue stock
2 tablespoons brown sugar
1/2 teaspoon hot sauce
1 bay leaf, crushed
3 tablespoons margarine or 3 tablespoons oil

MARINADE

1 tablespoon lime juice
soy sauce
salt and pepper

Directions:

1 Clean and wash tongues thoroughly.
2 Blanch in boiling water.
3 Scrape skin with the back of a knife.
4 Boil in water and vinegar for 15 minutes.
5 Discard liquid.
6 Add water just enough to cover and boil to remove vinegar odor.
7 Add salt and bay leaf and cook until tender.
8 Remove tongues and reserve stock.
9 Slice into serving portions.
10 Marinate for 30 minutes.
11 Reserve marinade.
12 Heat oil or margarine in a medium pot.
13 Add onions, mushrooms and tongue and sauté about 2 minutes.
14 Add tomato sauce, catsup, marinade and tongue stock.
15 Season with salt and pepper to taste.
16 Simmer for 10 minutes.
17 Add potatoes and red pepper.
18 Stir and cook for 2 minutes.

Source:food.com

Finnish Beef Liver Bake

 Ingredients:

200 ml rice
4 ml water
1 1/4 liters milk
3 teaspoons salt
2 onions
50 g butter
100 ml raisins
4 tablespoons syrup
1 teaspoon white pepper
1 teaspoon marjoram
1 egg
300 g beef liver, ground (or finely chopped)

Directions:

1 Preheat the oven to 175°C.
2 Boil the rice in the water and milk until the rice is done - not all the liquid is vaporised, you should end up with a watery mixture. Cool.
3 Chop the onions finely and fry until soft.
4 In the cooled down rice-milk mixture, mix in the liver, onions, egg, raisins and the spices. The mixture should still be quite runny.
5 Pour the mixture into a buttered shallow oven dish, put some knobs of butter on top.
6 Bake for 1-1,5 h until brown.
7 This would traditionally be served with lingonberry jam, but any red tart jam like cranberry should be good.

Source:food.com

Deviled Chicken Livers

 Ingredients:

Marinade Ingredients

1/4 cup ketchup
1 tablespoon cider vinegar
1 teaspoon dry mustard
2 teaspoons Worcestershire sauce
1 clove garlic, crushed
1/8 teaspoon ground black pepper or 1/8 teaspoon white pepper
1 lb chicken liver
2 tablespoons margarine or 2 tablespoons butter
1/4 cup water

Directions:

1 In a medium bowl combine all marinade ingredients: stir until smooth.
2 Cut chicken livers in half, removing membrane.
3 Add livers to marinade and toss to coat well.
4 Cover and refrigerate for at least one hour.
5 In a large skillet melt butter or margarine.
6 Remove livers from marinade, drain well.
7 Reserve marinade.
8 Saute for 4-5 minutes on each side.
9 Add water to marinade and stir until smooth.
10 Add to chicken livers and cook for 3-5 minutes.
11 Serve with rice.

Source:food.com

Easy Chicken Liver And Brandy Pate

 Ingredients:

125 g butter
1 large onion, chopped
2 cloves garlic, crushed
2 slices rindless bacon, chopped
250 g chicken livers, trimmed
1/4 teaspoon dried thyme
freshly ground black pepper
2 tablespoons cream
1 tablespoon brandy
30 g butter, extra,melted

Topping

60 g butter, melted
2 tablespoons snipped chives

Directions:

1 Melt butter in a pan, add onion, garlic and bacon.
2 Cook until onion is tender and bacon is cooked.
3 Add chicken livers and cook, stirring occasionally, for 5-10 minutes.
4 Remove from heat.
5 Stir in thyme, pepper, cream, brandy and melted butter.
6 Spoon mixture into a food processor or blender and process until smooth.
7 Pour into serving dishes.
8 Topping.
9 Pour melted butter over pate.
10 Sprinkle with chopped chives.
11 Refrigerate pate overnight.
12 Stand at room temp 30 minutes before serving.
13 Serve with toast, crackers or crusty french bread.

Source:food.com

Liver With Mushrooms

 Ingredients:

1 lb liver (any variety will do)
1 tablespoon flour
1 pinch salt
1 pinch fresh ground black pepper
2 tablespoons oil
1 large onion, peeled and sliced
4 ounces mushrooms, sliced if large
15 ounces mushroom soup

Directions:

1 Pre-heat oven to 180°C (350°F) or Gas No 4.
2 Cut the liver into pieces and coat with seasoned flour.
3 Heat the oil and brown the liver on both sides. Remove with a slotted spoon and place into an ovenproof casserole dish.
4 Fry the onion and mushrooms in the same pan for about 5 minutes, then stir in any excess flour (from coating the liver) and the soup.
5 Pour the mixture over the liver and cook for 55 Min's.

Source:food.com

Beef Liver Chinese Style

 Ingredients:

3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon brown sugar
2 tablespoons wine vinegar or 2 tablespoons balsamic vinegar
2 teaspoons gingerroot, shredded
1 garlic clove, minced
1 tablespoon peppercorn
1 lb beef liver, sliced into 1 inch squares or thin strips
1 tablespoon cornstarch
1/2 cup chicken stock
2 tablespoons oil
2 -3 onions, quartered
10 mushrooms, sliced

Directions:

1 Combine soy, honey, sugar, vinegar, ginger, garlic and peppercorns.
2 Pour over liver and let sit and for at least 2 hours (but preferably overnight), stirring occasionally.
3 Remove liver from marinade, shaking off the peppercorns.
4 Strain marinade and dispose of solids.
5 Combine strained marinade with cornstarch and stock and then set aside.
6 Heat oil and saute onions and mushrooms until limp.
7 Add onions and mushrooms to marinade.
8 Saute liver until lightly coloured.
9 Pour marinade-onion mixture into pan and cook until thickened, stirring constantly.
10 Serve.

Source:food.com

Rocky Mountain Oysters

 Ingredients:

2 lbs bull testicles (calf, lamb, sheep, or turkey testicles can also be used)
2 tablespoons salt
1 tablespoon vinegar
1 cup flour
1/4 cup cornmeal
1 cup red wine
salt
pepper
garlic powder
bottled hot sauce
cooking oil (for frying) or fat (for frying)

Directions:

1 Split the tough skin-like muscle that surrounds each "oyster" (use a sharp knife). You can also remove the skin easily if the meat is frozen and then peeled while thawing.
2 Soak in a pan of salt water one hour; drain.
3 Transfer to a large pot and add enough water to float the meat.
4 Add the vinegar to the pot.
5 Parboil, drain and rinse.
6 Let cool and slice each oyster into 1/4 inch thick ovals.
7 Sprinkle salt and pepper on both sides of sliced oyster to taste.
8 Combine flour, cornmeal and some garlic powder to taste.
9 Roll each slice into flour mixture.
10 Dip into milk.
11 Roll again into flour mixture.
12 Dip into wine.
13 (repeat the procedure for a thicker crust).
14 Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce); fry until golden brown.
15 Drain on paper towels.
16 Serve with cocktail sauce if desired.

Source:food.com

Dees Beef Liver and Onions

 Ingredients:

10 slices bacon
1 onion, sliced thin
1 lb liver, sliced thin
1/2 cup flour
1/2 teaspoon season salt
1 cup water

Directions:

1 Cook bacon; remove bacon and set aside.
2 Put sliced onion in the same frying pan and fry a little.
3 Mix the flour and season salt together. Dredge liver in the flour mixture.
4 Move onion over to the side.
5 Add floured liver to the fry pan. Fry until brown on one side.
6 Flip liver over and place onion on top.
7 Brown on other side.
8 Add 1 cup water; cover and simmer on low heat until gravy forms, about 20 minutes

Source:food.com

German Liverwurst Dip

 Ingredients:

1 cup liverwurst
1/2 cup sour cream or 1/2 cup plain yogurt
2 tablespoons dried minced onion flakes or 1/4 cup fresh minced onion (red onion could be nice)
2 tablespoons dill pickle relish
1 tablespoon prepared Dijon mustard, to taste
1/4 teaspoon white pepper
1/4-1/2 teaspoon garlic powder, to taste

Directions:

1Blend the liverwurst and sour cream until smooth and creamy (adding extra sour cream to get to your preferred texture)- a food processor works well for this.
2 Add all the other ingredients, mixing well, then place in serving bowl.
3 Optional: if you want to be really decadent, top it with crumbled bacon.
4 May be served at room temperature or chilled; makes about 1 3/4 cups of dip.
5 Dippers: cucumber, celery, bell pepper strips, radishes, cauliflower, asparagus, cocktail rye bread, lavasch crackers, Wasa, etc.

Source:food.com

Beef Liver and Onions

 Ingredients:

2 lbs beef liver (rinsed well under cold water, can use more liver)
milk (to cover the liver completely, about 2 cups)
3 -4 tablespoons butter (or use oil)
3 large onions (halved then thinly sliced, can use as many onions as desired)
2 teaspoons sugar (use white or brown sugar)
1 1/2 cups flour (might need a little more)
1 1/2 teaspoons seasoning salt
1 teaspoon garlic powder
1 teaspoon ground black pepper
2 -3 tablespoons oil

Directions:

1Place the rinsed liver in a large bowl and cover with milk toss gently with hands to coat all the pieces evenly in the milk; place in refrigerater for 2 hours.
2 Meanwhile heat 3-4 tablespoons butter or oil in a large skillet over medium-high heat.
3 Add in onions with sugar; saute until soft and lightly browned (about 10-12 minutes) remove to a plate or bowl.
4 In a shallow dish (I use an 8x8-inch baking dish for this) season the flour with seasoned salt, garlic powder and ground black pepper.
5 Drain the liver over a strainer (make sure to drain well).
6 Coat each piece of liver in the flour mixture then place on a plate.
7 Heat 2-3 tablespoons oil in skillet over medium-high heat.
8 Add in the liver slices a few at a time; cook until browned on both sides (DO NOT OVERCOOK THE LIVER, leave just slightly pink in the middle!) remove to a large plate or platter; cover loosley with foil to keep liver warm or place in a 200 degree F oven to keep warm.
9 Add the onions back to the skillet to heat through and combine with the browned bits in the pan.
10 Serve the onions with the liver.
11 Delicious!

Source:food.com

Calves Liver and Onions

 Ingredients:

1 lb calf liver
salt and pepper
3/4 cup flour
1/2 cup vegetable oil
2 medium onions, sliced

Directions:

1 Cut liver in small serving size pieces.
2 Salt and pepper pieces.
3 In a 12 inch skillet heat vegetable oil.
4 Make sure it is good and hot (I use medium high).
5 Lightly roll pieces in flour.
6 Saute in hot oil till brown on one side, turn and brown the other side.
7 About 4 minutes per side.
8 Remove from skillet and keep warm.
9 Add onions to skillet and fry about 5 minutes till crisp tender.
10 Put onions over liver and serve.

Source:food.com

Beef Liver and Onions With White Wine

 Ingredients:

1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 lb beef liver
1/4-1/2 cup butter
oil, to taste
2 cups thinly sliced onions
1 -2 tablespoon fresh sage, minced
1/2 cup beef stock
1/4 cup dry white wine
1 tablespoon minced Italian parsley

Directions:

1 Combine flour, salt and pepper in bag.
2 Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.
3 Set aside.
4 Heat skillet with 2-3 tablespoons of butter and a dash of oil.
5 Saute the onions on medium heat until tender and glossy.
6 Transfer to side dish and sprinkle with sage, salt and pepper.
7 Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
8 Add liver and sear 5 minutes until brown.
9 Inside meat should be slightly pink.
10 Return onions to pan til heated.
11 Remove liver and onions from pan and plate.
12 Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
13 Pour over liver and onions, sprinkle with parsley and serve.

Source:food.com

Sauteed Calves Liver

 Ingredients:

6 slices calf liver
1 large onion, sliced
6 slices bacon
flour
salt
pepper
3 tablespoons balsamic vinegar

Directions:

1 fry bacon in frying pan until crisp, remove to paper towels.
2 add onions, saute until brown, remove.
3 lightly flour liver, salt& pepper to taste, saute 3 minutes per side, don't overcook.
4 remove and deglaze pan w/balsamic vinegar, add all ingredients back to pan to blend flavors.


Source:food.com

Crisp Lemon Calf Liver

 Ingredients:

6 slices bacon
1/4 cup all-purpose flour
2 teaspoons dried dill weed
salt and pepper
1/2 lb calf liver, cut into bite size bits
3 tablespoons butter or 3 tablespoons margarine
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley, chopped
1 tablespoon lemon zest, grated

Directions:1 Cook bacon until crisp.
2 Drain on paper towel.
3 You may remove some of the bacon fat but leave a generous amount, do not clean skillet.
4 Crumble bacon.
5 Combine flour, dill, salt& pepper in a paper bag.
6 Add liver and coat well, shake off any excess flour.
7 Fry liver in the "bacon" skillet over high heat until crisp on outside but still moist inside (about 4-6 minutes).
8 Remove liver but keep warm.
9 Discard fat from skillet but do not scrape the pan.
10 Over medium heat melt butter scraping in all the brown bits.
11 Stir in lemon juice, parsley and crumbled bacon.
12 Put liver back in the pan to ensure it is hot.
13 Sprinkle with grated lemon and enjoy.

Source:food.com

French Beef Burgundy in the Crock Pot

 Ingredients:
5 lbs prime beef, cubed & trimmed of fa
1 lb shallot, peeled
4 -6 garlic cloves, peeled & chopped finely
1 bunch fresh thyme
2 -4 bay leaves
750 ml Burgundy wine
1 -2 tablespoon olive oil
1 lb lardons, Smoked Bacon pieces
1/2 ounce dried cepes, soaked for 1 hr
6 -8 pieces dried orange peel, see method
1 tablespoon soft brown sugar
sea salt
fresh ground black pepper
1 -2 tablespoon cornflour, for thickening
2 tablespoons cognac
2 -4 sun-dried tomatoes, drained & chopped finely (optional)
1 (8 ounce) can chopped tomatoes (optional)

Directions:

1 Marinade the beef with the herbs, shallots & garlic over night in the bottle of red wine.
2 Drain and put the wine to one side.
3 In a large skillet or fryng pan, sear & brown the beef pieces over a high heat in the olive oil until nutty & brown. Do not overcrowd the pan!
4 Place browned beef into the crock pot or cast iron Le Creuset Casserole Dish.
5 Fry the lardons or chopped bacon pieces until crispy & golden brown. Drain & add to the beef.
6 Brown the shallots & garlic in the bacon fat & add to the beef & bacon.
7 Add all the other ingredients, except the cornflour, to the crock pot including the reserved wine.
8 (Add the tinned tomatoes & sun dried tomatoes at this stage too if you are using them.).
9 Cook on automatic or High for 4 hours and Low for up to 6 hours.
10 (For conventional cooking - pre-heat oven to 175 degs C or 325 degs F or gas mark 3 and cook SLOWLY for approximately 4 to 6 hours; check towards the end, the meat should be extemely tender - you MUST not be tempted to cook it quicker, it will be tough!).
11 Towards the end, blend & mix the cornflour with a couple of spoons of the stock in the crock pot & add to the beef, stirring well. It should not be TOO thick but just like a glaze or thickened jus. Add the cognac at this stage as well - sirring into the daube.
12 Serve with Green Beans, Mashed, Steamed or Pureed Potatoes during the colder months OR with a selection of salads, crusty French bread & Pasta during the warmer months. The excess sauce can be used or saved as a fantastic gravy or stock later!
13 THIS IS BETTER MADE 24 HOURS BEFORE EATING!
14 Freezes beautifully - I always make a large batch and then freeze some.
15 NOTE:If you cannot buy sun dried orange peel, make your own, it's VERY easy! Peel some oranges with a swivel head vegetable peeler or parer, be careful not to peel the pith. Spread outside on a rack in the full sun and leave to dry for about 2-4 hours. Weather permitting of course - otherwise dry in an airing cupboard or a very LOW oven overnight.Store in an airtight jar for up to 2 years.
16 If you are really stuck - just grate some fresh orange peel into the daube, it will not have the same intensity as dried peel, but it will work!

Source:food.com

Macaroni and Cheese Surprise

 Ingredients:
1 lb ground beef
1 (18 ounce) jar mushroom and green pepper flavor spaghetti sauce
1 (7 1/4 ounce) box macaroni and cheese mix
8 -10 slices individually wrapped cheese (Kraft Singles)

Directions:1 Brown the meat and drain.
2 Add spaghetti sauce and let simmer.
3 Boil macaroni as directed on box.
4 Drain macaroni and add back to pot.
5 Add the cheese from the macaroni and cheese dinner.
6 When the cheese is distributed, add the spaghetti sauce mixture.
7 Mix well.
8 Pour into 13x9 casserole dish.
9 Cover the mixture with the Kraft singles.
10 Bake at 375F for 10 minutes or until cheese is melted.
11 Let stand for 5 minutes before serving.

Source:food.com