Recipezaar: Beef Liver,Holiday/Event recipes

Liver and Onions

Mon, 13 Mar 2000 21:41:00 -0500

-- posted by *Pixie*

Danish Pork Liver Pate

Tue, 06 Nov 2001 18:16:57 -0500

Traditional liver pate served on open faced sandwiches with mushrooms, bacon and Danish cucumber pickles. -- posted by Bergy

The Frugal Gourmet's Haggis

Sun, 25 Nov 2001 13:56:23 -0500

This version of Haggis is from Jeff Smith, The Frugal Gourmet. He has this to say about the authentic recipe: "Traditionally, a Haggis is made from the lung, liver and heart of the sheep. These are mixed with oatmeal and a few spices and stuffed into the sheep's stomach. After being boiled, the Haggis is brought to the table with a great deal of ceremony. A piper ushers in the Hag -- posted by Lennie

Beef Liver With Country Gravy

Thu, 28 Mar 2002 13:35:54 -0500

This is the only way that I like to eat liver. The gravy seems to take away that strong "liver taste". My husband is all smiles when I cook him this. I serve it with mashed potatoes, corn, and biscuits or cornbread...a real belly-filler, but very good for you. -- posted by Cindy1

Bourbon Pate

Sat, 04 May 2002 16:37:01 -0400

Found this recipe in a fund raiser cookbook. It says The Ritz Carlton chef created this for a special luncheon for Food Editors given by the Bourbon Institute in 1971.....the year I graduated from High School....31 years ago!!! -- posted by Denise in NH

Arancini Sicilian Style (Sicilian Rice Balls)

Thu, 13 Jun 2002 21:53:54 -0400

My grandmother (on Dad's side) used to make these for supper on Saturday nights. Occasionally I still make them for dinner but I usually serve them as an appetizer at parties or get togethers. -- posted by Dee514

Grilled Chicken Livers in 7-Up

Mon, 29 Jul 2002 19:46:16 -0400

I know, this sounds disgusting! But it's amazing! I tried this at a friend's house. At first I was going to refuse, but my kids were watching and I always berate them when they turn down food they haven't tasted, so.... wow, what a surprise! You can also use cola, or apple cider. Just make sure the liver is grilled to what you consider is perfection! -- posted by Mirj

German Liverwurst Dip

Sat, 16 Nov 2002 20:06:02 -0500

For those of us - and I know you're out there! - who really do like liverwurst. I love the stuff! This recipe came from my grandparents. -- posted by Julesong

Chopped Liver Italian Style (Fegato Alle Uova Sode)

Mon, 14 Apr 2003 20:27:54 -0400

Adapted from Cucina Ebraica, Flavors of the Italian Jewish Kitchen, by Joice Goldstein. Although this spread resembles the traditional Jewish American chopped chicken liver found in delis, it includes the very Italian addition of wine. The recipe has been adapted from a description in Giuseppe Maffioli's La Cucina Padovana, and is probably Ashkenazic in origin. To keep this kosher, flame-singe the livers before sautéing and cook them until there is no trace of pink remaining. -- posted by StevenHB

Chicken Liver Pate With Sour Cherries and Sage Toast

Fri, 12 Dec 2003 20:00:21 -0500

This is a great pate recipe! I have made it with dried cranberries and added 1/3 cup chopped pistachio nuts. Yummy! -- posted by Elly in Canada

Kittencal's Best Chopped Beef Liver!

Sun, 10 Dec 2006 21:20:54 -0500

After you cook the liver and fry the onions, this takes really only minutes to make and is one of the best recipes for chopped liver! After you process your cooked chicken use about 1/4 cup of the chicken for this recipe. I like to also add in some schmaltz which is rendered chicken fat it adds so much flavor to the chopped liver! I strongly suggest to make a double amount an freeze some, you won't be able to keep your spoon out this lol!! You can cook the liver and sauté the onions up to a day in advance to save some time if desired. -- posted by KITTENCAL

Mock Daube Glace Appetizer (Daube Glacé)

Mon, 09 Jul 2007 15:33:15 -0400

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 tasty imitation. Served on crusty French bread with mayonnaise, it makes an upscale and delicious New Orleans po-boy sandwich. -- posted by littleturtle

Kittencal's Beef Liver and Onions

Wed, 28 Nov 2007 02:00:03 -0500

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 three jumbo onions, since my family loves spicy I also add in some cayenne pepper to the flour mixture --- the trick to perfect liver is not to overcook and leave only slightly pink in the middle, you may increase or double this recipe --- serve with mashed potatoes or fries :) -- posted by KITTENCAL

Chopped Liver

Sun, 30 Nov 2008 00:44:41 -0500

My grandmother always used both chicken and beef liver, and it had to be broiled to make it kosher. Use recipe #328209 for the schmaltz and gribenes. She only made this for Passover. -- posted by DrGaellon