Recipezaar: Beef Organ Meats recipes

Mondongo: Puerto Rican Tripe Stew

Mon, 21 Apr 2003 20:05:52 -0400

Authentic Puerto Rican Style Tripe stew. Nice change of pace meal with a Latino tropical flair! -- posted by 1Steve

Calf's Liver with Onions, Raisins and Pine Nuts

Wed, 23 Apr 2003 20:08:34 -0400

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. -- posted by evelyn/athens

Calf's Liver with Onions

Wed, 23 Apr 2003 20:08:39 -0400

Yum! I always like to have oven-roasted vegetables when I have liver. Potatoes and broccoli sound good here. -- posted by evelyn/athens

Chicken Liver Pate

Sat, 17 May 2003 20:00:43 -0400

A great-tasting pate that is surprisingly east to make. -- posted by evelyn/athens

Calf's Liver with Red Wine Sauce

Wed, 21 May 2003 20:00:30 -0400

This is a very tasty way to do liver. Also a very easy recipe to make. The marinating time of 30 minutes is not included. -- posted by evelyn/athens

Chicken Liver Pilaf With Nuts

Wed, 18 Jun 2003 20:16:01 -0400

This sounds like a good Greek recipe for chicken livers with a difference. -- posted by Latchy

Grilled Calf Liver Kabobs With Wilted Spinach Salad

Tue, 24 Jun 2003 20:02:47 -0400

I imagine this won't be one of Zaar's most popular recipes. However for the liver and spinach lovers out there, this is fantastic! I got this recipe from the Omaha Steaks Meat cookbook and made only a few changes. I have to admit, I'm submitting this in part because my sister hates liver! She's a new member to Zaar, and even though we're grown, I still like to gross her out occasionally! -- posted by Jeff Hixson

Gorditas con Carne

Wed, 25 Jun 2003 20:01:37 -0400

"Little, fat, fried tortilla pocket stuffed with meat". Another good mexican meal. These are fun. It takes a little time to make but they are well worth the effort! Serve with beans and rice. Garnish with lettuce and tomatoes if you like. -- posted by kcdelong

Chicken Livers With Sage

Tue, 01 Jul 2003 20:03:42 -0400

-- posted by Theresa/ Thunderbird

Chicken Liver Stroganoff

Mon, 07 Jul 2003 20:00:14 -0400

I created this dish when my husband asked for some organic chicken livers and didn't want my usual way of making them. I met the challenge; he raved and I was pretty surprised myself at how delicious this simple recipe tasted. Luckily I have more livers in the freezer because I'm already wanting more. If you like chicken livers you will love this recipe....and it only takes 30 minutes to make. -- posted by Geema

Easy Pate

Fri, 05 Sep 2003 20:01:24 -0400

This is a delicious pate that can be made in no time (provided you have the liverwurst on hand). Very handy for unexpected company. It needs to be chilled for 1-2 hours before serving. -- posted by silky

Brandied Calf Liver and Onions

Fri, 10 Oct 2003 19:59:31 -0400

Liver had not been one of my favorites..however, after making this recipe, I changed my mind. The brandy and raisins give this dish that special taste. Also is an excellent source of iron. -- posted by Patricia Manson

Turkey Giblet Gravy

Tue, 11 Nov 2003 20:00:13 -0500

Don't throw away the potato water after you cook the potatoes. Use the water to make a tasty giblet gravy. -- posted by Olga Drozd

Honduran Liver

Wed, 19 Nov 2003 20:00:35 -0500

-- posted by Olga Drozd

Rumaki Appetizer

Wed, 03 Dec 2003 20:00:26 -0500

This is a wonderful hors d'oeuvre -- posted by Alan Leonetti

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

30-Minute Pressure Cooker Ox Tongue

Sun, 21 Dec 2003 20:00:08 -0500

This is one recipe even kids will love, because it doesnt have the bitter tasting white or red wine. Cherry wine is optional. When eaten, the tongue is so soft it virtually crumbles in your mouth. TESTED AND PROVEN NO FAIL FAMILY RECIPE. We have served this thousands of times. -- posted by Polar Bear

Beef Liver Chinese Style

Sun, 21 Dec 2003 20:00:09 -0500

From the HARROWSMITH COOKBOOK with thanks to a Ms. C. Suche of Winnipeg, Manitoba, Canada, who suggests serving this unusual and tasty liver-dish on a bed of stir-fried beansprouts. -- posted by Gerry sans Sanddunes

Brandied Chicken Liver Mousse Spread Appetizer

Sun, 11 Jan 2004 19:59:48 -0500

This is a wonderful spread. Your guests will love it! -- posted by Alan Leonetti

Deviled Chicken Livers

Fri, 16 Jan 2004 20:01:15 -0500

This is definitely comfort food for Buggy and me. The marinade makes it a little different from common sauted chicken livers. Prep time includes marinating time -- posted by mandabears

Beef Liver & Bacon Casserole

Sun, 08 Feb 2004 22:41:29 -0500

This is an excellent way to serve liver as a complete meal. The liver is so tender and full of flavor baked with the other vegetables. -- posted by Djoanne

Elk Barley Casserole

Mon, 23 Feb 2004 20:00:36 -0500

This casserole is great if you have left over meat. I have used elk meat, regular steak meat and ground beef. -- posted by STK FD WIFE, A.TITUS

Liverwurst Rumaki Canapes

Fri, 18 Jun 2004 19:59:40 -0400

This recipe comes from the archives of the Underwood (potted meat) test kitchens. I have not tried it yet, but it sounds incredibly easy. -- posted by Mercy

Cold Pressed Ox Tongue

Mon, 27 Dec 2004 20:01:32 -0500

A good old fashioned recipe, found on The Foody web page. just finished cooking one perfect -- posted by GEOFFREY HEWETT

Beef Liver With Onions

Wed, 29 Dec 2004 20:03:07 -0500

I got this recipe from a family friend about thirty years ago. I do not know where she got it. This method of preparation eliminates the things that I find put me off about liver. -- posted by Timothy Simmons

Tripe Di Calabria

Wed, 19 Jan 2005 20:02:16 -0500

I love this recipe because it came from my Grandma. It originated in Calabria, Italy. The secret is to save the Tripe stock and put aside. -- posted by Bruce #3

Liver With Mushrooms

Tue, 12 Apr 2005 16:32:22 -0400

In this recipe liver, mushrooms and onion are cooked in mushroom soup which makes a tasty and easy sauce. -- posted by philipianjones

Steak and Kidney Pie (crock Pot)

Tue, 19 Apr 2005 15:54:56 -0400

This freezes beautifully. -- posted by Northern_Reflectionz

Calf Liver and Oyster Mushroom Tart

Tue, 05 Jul 2005 08:07:57 -0400

For the liver lovers out there, this recipe provides a different method of preparation with a refined taste and an attractive presentation. Especially easy to put together if you use ready-to-use store-bought pie crusts, though of course home-made is always better. Use a 9 or 10 inch deep dish pie pan, or 11-inch (1 1/2 inch deep) tartform. Recipe comes from my local grocer. Preparation time does not include time to prepare home-made pastry. -- posted by FlemishMinx

German Leber Suss-Saur: (Sweet and Sour Calfs Liver)

Mon, 11 Jul 2005 20:49:29 -0400

Thinly sliced calf's liver with a sweet and sour onion sauce. -- posted by Olga Drozd

German Ganseleber Pate (Goose or Chicken, or Duck Pate)

Mon, 11 Jul 2005 20:50:24 -0400

You will love this pate recipe even if you don't like liver. -- posted by Olga Drozd

Easy Beef Liver With Onion and Tomato

Wed, 07 Sep 2005 23:57:15 -0400

This is from a supermarket (Shop Rite) recipe card. I haven't seen tomato with this combo before and that sounded interesting. I like to use calf's liver. -- posted by Oolala

Finnish Maksa Kukuja

Tue, 27 Sep 2005 13:38:34 -0400

Liver dumplings,My Finnish Grandmother made these when I was a child, and I still love them. After they are cooked you can't taste the liver flavor, they are rich and creamy. -- posted by yoopertwo

Baked Calf Liver and Onions With Gravy

Thu, 13 Oct 2005 19:18:26 -0400

I learned a long time ago most anything which is fried can be baked. So I tried it with liver and onions. The house didn't stink for three days and the meat was much more tender. -- posted by Burg's country kitchen

Chicken Livers Banker Style: (Fegato Di Pollo Alla Finanziera)

Thu, 20 Oct 2005 16:34:03 -0400

These livers with the risotto make for some great comfort food. The recipe is courtesy of Mario Batali. -- posted by Manami

Liver Training Treats

Thu, 20 Oct 2005 17:01:38 -0400

As simple as it gets. These treats will have your dogs doing backflips! If you can't find pre-sliced liver, have the butcher slice it for you. You could also slice it yourself when it's partially frozen. -- posted by Kays

Deerhunter's Scrapple

Mon, 31 Oct 2005 13:59:21 -0500

When a buck is killed, the dish served that night should be scrapple -- posted by Back40BBQ

Liver Brownies for Dogs

Mon, 28 Nov 2005 20:36:22 -0500

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. :-( -- posted by Stylin'Dog

Beef Liver With Piquant Sauce

Tue, 13 Dec 2005 11:15:58 -0500

I found this recipe in a Betty Crocker cookbook over 25 years ago, when I didn't really like liver. I loved this, and changed my mind. -- posted by Baby Chevelle

Browned Beef Tongue

Thu, 23 Mar 2006 13:32:34 -0500

An old family favorite. -- posted by llongoria0

Boeuf En Daube - French Beef Burgundy in the Crock Pot

Tue, 04 Jul 2006 19:00:59 -0400

A delicious & heady combination of good red wine, prime beef, smoked bacon, dried orange, shallots, garlic & cepes - dried forest mushrooms! A traditional French recipe with a twist - cook it in the crock pot for ease and convenience. Wonderful in the depths of winter, but equally lovely with crisp salads,crusty bread & baked potatoes during the summer - the addition of orange making it a lighter beef dish than the more usual Beef Daube or Beef Burgundy. An excellent choice for a family reunion or celebration, as it is VERY well behaved! It also freezes well and is a great pie filling idea. -- posted by French Tart

Sauteed Calf's Liver With Mustard-Shallot Sauce

Thu, 10 Aug 2006 13:37:50 -0400

Dedicated to all the liver lovers out there (besides myself!) -- posted by Irmgard

Kidneys in Italian Sauce

Tue, 17 Oct 2006 14:23:34 -0400

Posted in response to a recipe request. -- posted by Molly53

Kidneys in Sherry Sauce

Tue, 17 Oct 2006 14:23:40 -0400

A savory Spanish dish found on another site that looked so intriguing. -- posted by Molly53

Broiled Kidneys

Fri, 20 Oct 2006 21:21:51 -0400

Love that Fannie Farmer! -- posted by Molly53

Sauteed Kidneys

Fri, 20 Oct 2006 21:22:21 -0400

Fannie Farmer has the best recipes. -- posted by Molly53

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

Easy Crock Pot Menudo With Pig's Foot

Tue, 13 Feb 2007 22:11:59 -0500

This is a crock pot version of authentic Texas Mexican (Tex-Mex) menudo. This is very easy to prepare. -- posted by Bobby Joe (Zhou) Moon

Dried Liver Treats

Wed, 18 Apr 2007 20:14:10 -0400

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 freezer for about 3 months (in a sealed container). Regarding garlic and dogs: Many dogs enjoy the taste of garlic and it's a natural flea repellent. A small bit of cooked garlic should not be toxic. However, according to the American Animal Hospital Association, raw and spoiled garlic is toxic and potentially fatal to dogs. Consult with your veterinarian before using and use in small quantities. This recipe instructs the cook to discard the garlic after it has been cooked. -- posted by Dreamer in Ontario

Anticucho De Corazon

Thu, 19 Apr 2007 22:11:57 -0400

Beef heart anticuchos (Peruvian-style brochettes). Preparation time is estimated since I have never made these yet. Recipe taken from The Art of Peruvian Cuisine, by Tony Custer. -- posted by Wendy H.

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

Sun, 20 May 2007 21:42:26 -0400

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. -- posted by Manami

Steak and Kidney Pie

Fri, 08 Jun 2007 12:53:18 -0400

This is favourite in the winter. You can leave out the potatoes and serve with mashed on the side. -- posted by Chef #457852 - bggio

English Steak and Kidney Pie

Tue, 12 Jun 2007 17:49:15 -0400

Adapted from a book with quite authentic international recipes published in 1951, A World of Good eating. I haven't tried it yet but can't wait. -- posted by luvinlif2k

Canteen Steak and Kidney Pie

Wed, 04 Jul 2007 23:04:09 -0400

Succulent beef and kidney under golden puff pastry make the Canteen Restaurant's traditional steak and kidney pie a real winner. -- posted by English_Rose

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

Mom's Jewish Braised Fresh Beef Tongue

Sun, 15 Jul 2007 22:24:05 -0400

I grew up eating tongue. It was one of our favorite meals. If you like tongue you will love this. True comfort food! -- posted by Nana Amy

Calves Liver With Avocado

Thu, 19 Jul 2007 23:06:23 -0400

Rich and delicious. This recipe come from Albert Stockli and his cookbook called Splendid Fare published in 1970. He was the first chef of The Four Seasons in New York City. -- posted by davinandkennard

Shkembe Chorba (Tripe Soup)

Wed, 19 Sep 2007 15:23:00 -0400

Description: Bulgarian Tripe Soup (Shkembe Chorba) was first sampled a while ago in Yambol at 2:00 in the morning after a very busy evening with Bulgarian friends eating, drinking, dancing followed by more drinking dancing and talking in a local nightclub. Just as I thought the nightclub scene was over it was time to go home we zig-zagged out way to a non stop bar and presented with another round of beer and in addition the order went out for a round of tripe soup! It was a real mystery as to why soup was ordered at the time until it was explained that this soup was a perfect remedy for heavy heads after drinking sessions usually drunk in the morning for the morning after the night before! Here is the original recipe given by my Bulgarian partner Galia. -- posted by Bulgarian Slivatree

Menudo Rojo (Red Menudo)

Tue, 16 Oct 2007 20:44:23 -0400

This is the perfect red menudo. It takes a long time to cook so you may want to try this on a weekend if you work outside the home, but believe me, it so very good and actually quite simple to prepare. This is a meal in itself. This is fairly spicy, but you can adjust the heat level by reducing the amount of ground red pepper. Enjoy! -- posted by Happy Hippie

Pennsylvania Dutch Stuffed Beef Heart

Thu, 15 Nov 2007 01:43:15 -0500

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, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

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

Sweetbread Soup

Thu, 03 Jan 2008 22:00:14 -0500

Prized by gourmets throughout the world, sweetbreads are the thymus glands of veal, young beef, lamb and pork. -- posted by Nyteglori

Memphis Sweetbreads and Mushrooms

Tue, 29 Jan 2008 02:18:05 -0500

A delicate meat recipe from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Vary this dish by adding a cup of chopped, fresh-roasted peanuts just before serving. -- posted by Molly53

Dog Cookies

Mon, 25 Feb 2008 18:36:08 -0500

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 include the time to boil the liver. -- posted by Dreamer in Ontario

Chicken Livers With Pineapple

Fri, 29 Feb 2008 23:18:22 -0500

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. -- posted by Imagenie

Menudo Soup

Wed, 16 Apr 2008 18:30:21 -0400

Menudo is a traditional Mexican dish; a frequently spicy soup made with tripe. It is often thought of as a cure for a hangover, and is traditionally served on special occasions or with family. -- posted by Karen From Colorado

Croatian BBQ Lamb Liver

Sat, 26 Apr 2008 17:33:49 -0400

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. -- posted by nitko

Cacerola De Tripas - Casserole of Tripe

Thu, 22 May 2008 15:20:25 -0400

Tripe is the general term for beef stomach, consisting of four parts, of which honeycomb tripe is meatier and more tender and considered to be the best. Tripe is almost always sold bleached and partially cooked. This saves a lot of work, since unprocessed tripe would need to be cooked for many, many hours to make it tender enough to chew. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Flaczky - Polish Tripe Soup W Marjoram

Tue, 27 May 2008 02:22:17 -0400

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 -- posted by Chef #586028

Baked Brains - Gebackener Hirn

Tue, 27 May 2008 02:44:12 -0400

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. -- posted by Lauralie41

Fried Calf Liver Sudanese-Style

Thu, 29 May 2008 02:43:17 -0400

From The Africa Cookbook Tastes of a Continent by Jessica B. Harris. Sudan. -- posted by Engrossed

Cervelles En Matelote

Sat, 31 May 2008 01:17:34 -0400

Speciality of the kitchens of the Grand Hotel Concorde, Metz, France back in the 1960's according to the newspaper clipping from my grandmother's recipe box. -- posted by Celticevergreen

Czechoslovakian Pig's Stomach Recipe

Sat, 31 May 2008 02:33:26 -0400

Yep! You heard right. Pig's Stomach Recipe. If you want to try something different and this is Different. But it is very good. Every person who has try it,tells me it is good. Just have a few beers and try it. Old fashion butcher shop,has the pig stomach or can get it for you. -- posted by Chef #217139 H Forst

Cast-Iron Cooked Foie Gras With Grilled Pineapple

Mon, 08 Sep 2008 01:50:45 -0400

This is the appetizer I love making on Christmas Eve! The recipe came from a fancy-schmancy cookbook my business partner gave me a few years ago. The chef who created this dish is Robert McGrath who owns The Roaring Fork, in Phoenix. A must-have beverage with this is a nicely chilled bottle of Crystal! Whew, I do like the $$$ stuff! -- posted by Trinkets

Liverwurst Canapes

Fri, 10 Oct 2008 01:13:28 -0400

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 -- posted by Molly53

Meatballs for Stocking up Freezer

Mon, 13 Oct 2008 01:44:03 -0400

Make and add to various recipes... like tator tots, drained green beans, and cream of mushroom soup. We love that and so easy! Meatballs are good with leftover beef gravy and mashed potatoes, too. I freeze portions in separate zip lock bags, defrost, and have an easy supper. I am guessing at the exact servings-I can eat 5 or 6 meatballs. I use my oven to brown my meatballs-lazy me- but you can do it on top of your stove if you prefer. -- posted by WiGal

Fried Tripe

Thu, 06 Nov 2008 21:49:21 -0500

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. -- posted by mightyro_cooking4u

Hígado Estilo Español - Calf Liver, Spanish Style

Thu, 20 Nov 2008 20:46:26 -0500

Calf's liver is sweeter and more delicately flavored than beef liver. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Liver and Onions

Tue, 25 Nov 2008 23:29:38 -0500

I grew up eating liver cooked this way, although without the onions, because this was the way Mum did it. I love it, and always have. Mum never liked onions, but once I married and left home, I learned to love them, so I just added them to the "recipe" - which by the way until now has never been written down. -- posted by Kayne

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

Steak and Kidney Casserole With Mustard Toasts

Tue, 09 Dec 2008 01:16:31 -0500

A warming casserole dish that can also be turned into a pie. Delicious and easy to make too. This dish can easily be turned into a delicious pie. Just spoon the meat and some of the gravy into a pie dish, top with ready-rolled puff pastry then glaze with beaten egg - pierce the top to allow steam to escape. Bake at 400ºF for 25-30 mins until the pastry has risen and is golden. Serve with the rest of the gravy. -- posted by English_Rose

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

Thu, 08 Jan 2009 23:50:08 -0500

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 you may not want to do this if it is for children also. This recipe has a fairly long preparation time and should be cooked a day in advance of when you plan to eat it. A good steak & kidney pie should not be fancied up with exotic herbs, spices or vegetables. Some of my American friends have loved this pie although, on occasion, I had to substitute additional mushrooms (just before baking) for kidneys. You really don't taste the kidneys; they just enhance the flavour. -- posted by The Flying Scotsman

Chicken Livers and Onions, Sauteed (Lidia Bastianich)

Thu, 22 Jan 2009 13:37:20 -0500

"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 one the necks and gizzards for a good chicken soup and the livers for this delicious and quick dish. Quickly sautéed chicken livers and slowly caramelized onions are such natural complements in taste and texture that they're always a welcome supper dish in our house The kids are a bit finicky about this dish but I prepare it when grandma, Giovanni, and I are at home. There's nothing fancy about my versionthough I do embellish the onions with a sweet-and-sour finish of vinegar and golden raisins. Chicken livers need a bit of attentionthorough trimming and rinsing, and fast cooking in a small amount of oiland they'll be crispy on the outside and tender on the inside." These are wonderful when served with broad noodles that have been prepared with parsely and touch of butter or olive oil and the necessary seasonings. This is a very basic and easy recipe.;) From Public Television Show 205: The Chicken and All Its Treasures. -- posted by Manami

Criadillas - Bull Fries

Tue, 27 Jan 2009 19:48:22 -0500

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. -- posted by Molly53

Criadillas Rebozadas - Battered Bull Fries

Wed, 28 Jan 2009 01:47:56 -0500

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. -- posted by Molly53

Baby Beef Liver

Wed, 11 Feb 2009 15:38:13 -0500

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 the gravy I make from it and that's good enough for me. -- posted by metallichick

Normandy Sweetbreads

Thu, 12 Feb 2009 12:44:47 -0500

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. -- posted by Molly53

Salad of Sweetbreads

Fri, 13 Feb 2009 00:19:44 -0500

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. -- posted by Molly53

Crock Pot Tongue With Capers

Tue, 03 Mar 2009 00:20:42 -0500

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 for my daughter and myself. It didn't look anything like Tongue, so I fibbed and said to hubby that it was a veal roast. He actually WANTED it when he saw the incredible presentation, and when he tried it, he RANTED and RAVED for an hour, saying multiple times that I had to make that again. It was very hard for me to keep from smirking. :) Let's keep this between us, eh? I'd like to continue feeding this to my family as a "veal roast" for years to come! -- posted by All-Natural-Nut

Liver Dumplings

Thu, 02 Apr 2009 01:15:58 -0400

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 one, but if I caught the butcher at the supermarket in a good mood he would do it for me. -- posted by Cookie Jarvis

Sweetbreads (Pan Seared)

Wed, 08 Apr 2009 01:57:36 -0400

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 entrees, sweetbreads can be served as hot or cold appetizers or hors doeuvres. They can be purchased in specialty gourmet markets. If you have any questions e-mail me: AlanLeonetti@q.com -- posted by Alan Leonetti

Old -School Liver and Onions

Sat, 18 Apr 2009 16:51:01 -0400

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. -- posted by mightyro_cooking4u

Faggots in Onion Gravy

Thu, 28 May 2009 15:29:05 -0400

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. -- posted by lindseylcw

Steak and Kidney Pie With Guinness Recipe

Fri, 12 Jun 2009 12:40:32 -0400

I don't have a clever story for this. Just a recipe I want to have easy access to. -- posted by BBCFan

Cajun Dirty Rice

Tue, 16 Jun 2009 14:05:45 -0400

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. -- posted by Kat's Mom

Moroccan Liver Slices

Wed, 22 Jul 2009 11:03:26 -0400

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

Umberto's Calves' Liver

Mon, 17 Aug 2009 02:28:07 -0400

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. -- posted by CJAY

Beef Heart Jerky for Dogs

Mon, 14 Sep 2009 18:02:15 -0400

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. -- posted by Axe

Braised Calf's Liver

Sat, 07 Nov 2009 23:26:04 -0500

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 some of the ingredients (such as shortening to fry) and see how they turn out. -- posted by CJAY

Chicken Livers and Mushrooms

Tue, 10 Nov 2009 16:38:53 -0500

This is a microwave recipe but could also be made on top of the stove. Easy and delicious served over rice or noodles. -- posted by Catnip46