beef organ meats and simple

67

Recipes

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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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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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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Chopped Liver

Posted by DrGaellon  

My grandmother always used both chicken and beef liver, and it had to be broiled to make it kosher. Use Schmaltz and Gribenes (Rendered Chicken Fat) for the schmaltz and gribenes. She only made this for Passover. MORE»

Recipe #340056

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Fried Tripe

(1 reviews) Posted by mightyro_cooking4u  

Another way to use those organs that are becoming the "posh" thing in expensive restaurants. A delicacy that has been enjoyed by slaves and African-Americans for years. Mexicans use it in their Menunudo. MORE»

Recipe #335399

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Liverwurst Canapes

Posted by Molly53  

A really quick hors d'oeuvre to make from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 MORE»

Recipe #329808

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Baked Brains - Gebackener Hirn

Posted by Lauralie41  

My uncle used to eat calf brains sauteed in butter and onion than served with eggs for breakfast. This version can be served with potato salad and remoulade sauce. Found this recipe on recipehound.com and posted for ZWT 4 - Germany. MORE»

Recipe #305017

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Flaczky - Polish Tripe Soup W Marjoram

(1 reviews) Posted by Chef #586028  

This is my mother's recipe. I havent seen this anywhere else. This is a work in progress, figuring out the exact measurements of all the spices. I like making this in bulk, you can definately reduce the ratios MORE»

Recipe #304950

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Croatian BBQ Lamb Liver

Posted by nitko  

Lamb liver is usually regarded as meat surplus or just trash. But whoever tries lamb liver will change this unjust bias. (You can try this meal with pork or veal liver, but it is not so good). This is very simple BBQ recipe. MORE»

Recipe #300801

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Chicken Livers With Pineapple

Posted by Imagenie  

If you love chicken livers as we do, you will love this recipe. Something different from ordinary fried chicken livers, giving it an oriental touch. From the New York Times Cookbook. MORE»

Recipe #289296

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Dog Cookies

(1 reviews) Posted by Dreamer in Ontario  

I've been going through my collection of dog food/treat recipes and decided to post this one. I'm afraid I no longer remember where I found this recipe. I haven't made this yet so I'm not sure how many cookies you'll get. The cooking time does not... MORE»

Recipe #288464

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Kittencal's Beef Liver and Onions

(7 reviews) Posted by KITTENCAL  

Plan ahead the liver needs to sit in the milk for 2 hours before cooking to remove any bitter or sharp taste, this is a critical step so do not omit! --- fry the onions while the liver sits in the milk, use as many onions as you desire, I use 3... MORE»

Recipe #268528

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Pennsylvania Dutch Stuffed Beef Heart

Posted by Molly53  

Thrifty farmers used everything at butchering time. Nowadays, you can order heart from your butcher or meat man. Long slow simmering yields a tender, delicious meat. From the Pennsylvania Dutch chapter of the United States Regional Cookbook,... MORE»

Recipe #265827

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Mom's Jewish Braised Fresh Beef Tongue

Posted by Nana Amy  

I grew up eating tongue. It was one of our favorite meals. If you like tongue you will love this. True comfort food! MORE»

Recipe #240582

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Mock Daube Glace Appetizer (Daube Glacé)

Posted by littleturtle  

Daube is a classic French stew traditionally made with beef, red wine, vegetables, and seasonings. Daube Glace is a dish made with the stew chilled between layers of jellied consommé. Traditionally it's pretty labor intensive, but this is a... MORE»

Recipe #239321

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Calf's Liver, Onions, Balsamic Vinegar & Pancetta Saute

Posted by Manami  

A Mario Batali recipe. He has a lot of liver recipes and I think I have posted them all. This recipe sounds very interesting and I can't wait to try it. MORE»

Recipe #228989

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Dried Liver Treats

(7 reviews) Posted by Dreamer in Ontario  

Your dog is going to love these. Probably your cat, too (omit garlic if making this for your cat). It will keep all day while you carry it around in your pocket. When the liver is dried it can be stored in the fridge for about a week or in the... MORE»

Recipe #223415

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