ABSOLUTE BEST LIVER AND ONIONS
This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!
Provided by JSHULER43
Categories Everyday Cooking
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
- When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!
Nutrition Facts : Calories 687 calories, Carbohydrate 74.2 g, Cholesterol 577.9 mg, Fat 20.7 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 10.7 g, Sodium 308.7 mg, Sugar 11.2 g
CALF'S LIVER WITH ONIONS, RAISINS AND PINE NUTS
I love liver. This is an especially nice way to make it with lots of contrasts in flavours and textures. Serve with oven-roasted broccoli and cauliflower.
Provided by evelynathens
Categories Beef Organ Meats
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl let the raisins steep in the Marsala for 1 hour.
- In a saucepan, combine the onions, 2 tblsps of the butter, sugar and salt and pepper to taste and add enough water to just cover the onions.
- Bring to a boil over moderate-high heat and boil 10 minutes, or until water is evaporated.
- Saute the onions, shaking the pan, for 5 minutes, or until golden-brown.
- In a shallow dish, dredge the liver, patted dry, in the seasoned flour, shaking off excess.
- In a skillet, heat the remaining 2 tblsps butter and the oil over moderate-high heat until hot and sauté the liver in batches, turning it, for 3 minutes, or until browned outside and pink within.
- Transfer liver with slotted spatula and keep warm, covered.
- Add the raisin mixture and stock to skillet and reduce over moderate-high heat, stirring, until thickened slightly.
- Add the onions and salt and pepper to taste.
- Nap the liver with the sauce and sprinkle with pine nuts.
Nutrition Facts : Calories 519.6, Fat 29.6, SaturatedFat 11.1, Cholesterol 596.8, Sodium 366.9, Carbohydrate 21.1, Fiber 1.9, Sugar 9.5, Protein 36
LIVER BROWNIES FOR DOGS
Every dog I've made these for really liked them. the recipie originally came from the dog advice lady, Gina Spadkoulis(sp? sorry), in my local newspaper. Our neighbor's dog is ready to move in.
Provided by lindajune
Categories < 60 Mins
Time 35m
Yield 24 2" brownies
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F.
- Greased (bacon fat is nice) 8x8 or 9x9 pan.
- whirl everything in the blender till it's the consistancy of brownies.
- Bake about 25 minutes.
- Stick a knife in the center to test for doneness.
- Cut when cool.
- Keep in fridge or freeze.
- Sometimes I throw in some parsley flakes or sprinkle the top with commercial deep fried onion or garlic or use garlic powder.
Nutrition Facts : Calories 44.6, Fat 0.9, SaturatedFat 0.3, Cholesterol 52.1, Sodium 14.9, Carbohydrate 4.8, Fiber 0.4, Protein 4.3
BEEF OR PORK LIVER, WITH BACON AND ONIONS (FOR 2)
A delicious way to eat beef or pork liver, along with bacon and onions. Cook more bacon, liver, and onions if serving to more people. If you do, just be sure to simmer everything (covered) for exactly 15 minutes. Prep time also includes cooking the bacon, the onions, and the liver, before simmering it in the skillet for 15 minutes.
Provided by Cindi M Bauer
Categories Pork
Time 1h
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a 12-inch skillet, cook the bacon slices. This should take about 20 minutes.
- Remove bacon slices from skillet, and set aside, but DO NOT drain off the bacon grease.
- To the bacon grease in skillet, add the sliced onions; season with salt and pepper. Cook onion slices over medium to medium-high heat, for about 15 minutes; stirring often.
- Remove onions from the skillet, and set aside, but DO NOT drain off any of the bacon grease. To the skillet, add a couple tablespoons of the Buttered Flavored Crisco.
- In a shallow bowl, add the flour; sprinkle in some of the salt and pepper. Lightly dust liver in the flour, add to the skillet, and cook liver over medium heat; till lightly browned on both sides. This doesn't take very long, so watch and turn liver quickly, so it doesn't burn in skillet. Remove cooked liver from the skillet, and set aside on a plate.
- Add the sliced onions back to the skillet. Place liver ontop of the cooked onions, then top the liver with the bacon slices. Cover skillet with a lid; cook the liver, bacon and onions over low heat (a low simmer) for exactly 15 minutes.
- Turn off heat; remove the liver, bacon, and onions, and place on a serving platter or plate to serve.
- Note: You may think the 3 large onions is a bit too much for this recipe, but it's not. The onions do cook down quite a bit.
Nutrition Facts : Calories 1078.7, Fat 91.8, SaturatedFat 37.2, Cholesterol 128.7, Sodium 239.1, Carbohydrate 45, Fiber 4.7, Sugar 9.6, Protein 17.8
CALF'S LIVER WITH BACON AND ONIONS
The mashed sweet potatoes with sage butter are a great side dish for calf's liver. We recommend asking the butcher for the freshest calf's liver available, since it can vary in quality. Soaking the liver in milk, a method typically used for pork liver, helps soften and mellow its flavor.
Categories Beef Onion Pork Sauté Quick & Easy Fall
Yield 4 servings
Number Of Ingredients 7
Steps:
- Soak liver in milk in a bowl 20 minutes.
- While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.
- Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
- Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
- Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.
LIVER BROWNIES FOR DOGS
I don't remember where I got this originally, I have been using it for several years. It makes lots of treats, sorry I don't know the exact yield. I used to put this recipe in my Student Handbook when I taught basic obedience classes a few years back. These are great training treats because they are quite fragrant and most dogs love them. If you are squeamish about organ meats, this recipe is perfect because you don't have to handle it, just dump it into the processor and you're off to the races. I sometimes use extra garlic. You could also substitute with powdered or granulated garlic, though fresh will probably give the best flavour/scent. Not suitable for dogs with wheat or corn allergies, which is unfortunate since I think those are the top food alergens for dogs. :-(
Provided by StylinDog
Categories Beef Organ Meats
Time 30m
Yield 1 13x9" pan
Number Of Ingredients 5
Steps:
- Put all ingredients into food processor.
- Puree until very smooth (3 or 4 minutes).
- Dump the resulting slop into a well-greased 13x9" baking dish and spread it around with a spoon to make an even layer.
- Bake at 350 for 20-25 minutes.
- Partially cool, then cut into small (1 inch) pieces while still warm.
- Cool completely and remove from pan.
- Store in the fridge or freezer.
- Serve in small quantities as these are quite rich.
Nutrition Facts : Calories 2125.2, Fat 54.7, SaturatedFat 14, Cholesterol 1881.9, Sodium 608.8, Carbohydrate 250.8, Fiber 36.3, Sugar 2.4, Protein 166.4
SUNSHINE LIVER BROWNIES RECIPE
Provided by sherryl61
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees. 2. Cover cookie sheet with foil, coat with cooking spray, sprinkle lightly with corn meal and set aside. 3. Process liver and garlic in food processor or blender until it looks like milk chocolate. (this is the grossest part of the recipe!) 4. Pour into large mixing bowl and blend in the rest of the ingredients. 5. Spread evenly onto cookie sheet (the mixture will be thick) and sprinkle lightly with corn meal. Bake until no pink is left. I usually bake them for about 30 min for one pan and then turn the oven off but leave the brownies inside until they are cool. 6. Cut in pieces and be ready to be loved by your doggies. I have yet to meet a dog that doesn't like SLBs and I think that this is about the greatest bait on earth... Enjoy!!! I can literally get all of the dogs at the dog park to sit at one time for these.
SUNSHINE CALF OR PORK LIVER " BROWNIES "
Make and share this Sunshine Calf or Pork Liver " Brownies " recipe from Food.com.
Provided by RecipeNut
Categories Beef Organ Meats
Time 30m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Puree all of the above in a food processor.
- Pour onto a cookie sheet lined with aluminum foil which has been oiled.
- Mixture will be thick.
- Press flat and even.
- Bake at 350 degrees for 20 minutes.
- Brownies are done when the pink is gone.
- Do not over bake or the brownies will crumble.
- Recipe may be doubled.
- You can also use fresh garlic instead of the garlic powder, and/or add parsley flakes for color.
Nutrition Facts : Calories 89.1, Fat 1.7, SaturatedFat 0.5, Cholesterol 100.7, Sodium 24.9, Carbohydrate 10.8, Fiber 0.6, Sugar 0.2, Protein 7.3
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