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Beef Organ Meats

recipes

Chicken Livers and Mushrooms

Posted by Catnip46  

This is a microwave recipe but could also be made on top of the stove. Easy and delicious served over rice or noodles. MORE»

Recipe #398782

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Braised Calf's Liver

Posted by CJAY  

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting tyhem here so I can find them easier. Hopefully, I will be able to make some of them after changing... MORE»

Recipe #398302

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Beef Heart Jerky for Dogs

Posted by Axe  

Beef heart is highly nutritious and in this area is very cheap and sometimes free. I cut the slices at least 1/2" thick so the pups can chew it for a while. MORE»

Recipe #390241

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Umberto's Calves' Liver

Posted by CJAY  

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't cooked any of the recipes yet. I'm putting them on here so I can find them easier. MORE»

Recipe #385494

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Moroccan Liver Slices

(1 reviews) Posted by Nasseh  

I found this recipe on another site & adjusted it for my husband's taste. Lamb liver can be substituted for the calf's liver. MORE»

Recipe #382470

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Cajun Dirty Rice

Posted by Kat's Mom  

From "The Top 100 Cajun Recipes of All Time" cookbook. Recipe by Teska Moreau. Times and servings are a guess-timate until I make this. MORE»

Recipe #377476

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Steak and Kidney Pie With Guinness Recipe

Posted by BBCFan  

I don't have a clever story for this. Just a recipe I want to have easy access to. MORE»

Recipe #376961

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Faggots in Onion Gravy

Posted by lindseylcw  

These delicious meatballs can be made without the caul(pig apron) but it does help to retain moisture and gives an authentic taste. Best served with mashed potatoes or Pease Pudding - Yummy. This recipe is from Gary Rhode's Classic British Cookery. MORE»

Recipe #374797

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Spring Chili

Posted by Chef #932192  

I know there are thousands of recipes for chili out there, but this is how I like to make it when spring comes and I can use the first herbs and veggies of the season. MORE»

Recipe #369596

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Old -School Liver and Onions

Posted by mightyro_cooking4u  

This is the way my mother taught me to do liver and onions. I enjoy this with rice and grits. You can make your gravy as thick or thin as you like. I like mine kind of thick to coat the rice or grits. MORE»

Recipe #366575

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Sweetbreads (Pan Seared)

(1 reviews) Posted by Alan Leonetti  

Sweetbreads (thymus gland) are the ultimate organ meat, highly prized by chefs and connoisseurs for their mild flavor and velvety texture. They can be sauteed, braised, poached, grilled, fried, and even roasted. In addition to center of plate... MORE»

Recipe #364946

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Liver Dumplings

Posted by Cookie Jarvis  

My mother used to make this wonderful dumpling served in broth. German in origin, this dish tastes so much better than it looks. You will be going back for seconds and thirds. My mother would grind the liver in her own meat grinder. I never had... MORE»

Recipe #364096

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Crock Pot Tongue With Capers

Posted by All-Natural-Nut  

This recipe is from a NYTimes article; "adapted from Elisabeth Bourgeois of Le Mas de Tourteron restaurant." After my hubby has declared on many occasions that he would "never even THINK about eating Tongue," I made this... MORE»

Recipe #358794

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Salad of Sweetbreads

Posted by Molly53  

Sweetbreads are considered a delicacy among those familiar with haute cuisine. Sweetbreads are the thymus glands and/or pancreas of calves, lambs and piglets under one year old. MORE»

Recipe #355648

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Normandy Sweetbreads

Posted by Molly53  

A new fashion in food, already being seen in various hot restaurants in New York: variety meats have become chic. Posted from an online source. MORE»

Recipe #355455

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Baby Beef Liver

Posted by metallichick  

I have always loved Liver, apparently iron deficiency will do that to you. Lucky my two and a half year old likes it too. My husband is the only one that doesn't, but he's okay with it since he gets steak whenever I make it, though he does eat... MORE»

Recipe #355381

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Criadillas Rebozadas - Battered Bull Fries

Posted by Molly53  

A famous Andalucian recipe pronounced cree-a-DEE-ahs. Serve these crispy, golden gems with lemon wedges. Small portions may be served as tapas. Cooking time is approximate. MORE»

Recipe #352634

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Criadillas - Bull Fries

Posted by Molly53  

The testicles of Spanish fighting bulls are prized because they are thought to confer bravery and masculinity. Small portions are served as tapas. As this is not a commonly available product, you may need to ask your butcher to order them for you. MORE»

Recipe #352497

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Chicken Livers and Onions, Sauteed (Lidia Bastianich)

Posted by Manami  

"Most of the time when you buy a whole chicken, the packet of neck, gizzards, and chicken liver tucked in the cavity will leave you wondering what to do with them. Well, these are some of the best tasting parts. So collect and freeze one by... MORE»

Recipe #351351

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Steak & Kidney Pie: the Way My Mother Made It!

Posted by The Flying Scotsman  

I am a Brit living in Florida and brought this recipe with me when I moved here over 25 years ago - and it's still made on a regular basis. The secret is slow cooking the meat to increase the flavour. The addition of a good beer is optional and... MORE»

Recipe #348433

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