Recipezaar: Beef Organ Meats,Main Dish recipes

North American Haggis

Tue, 22 Jan 2002 17:28:03 -0500

I have not tried this Haggis recipe, but could not resist posting it. Apparently it is difficult to get proper ingredients in North America for the real Haggis, this is supposed to be a 2nd best. -- posted by Derf

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

Menudo (Tripe Soup)

Tue, 16 Apr 2002 12:33:25 -0400

This soup is eaten at lunch, dinner or even breakfast. It is reputed to cure hangovers when served with plenty of extra hot peppers. -- posted by Karen From Colorado

Fifi's Fabulous Mexican Meals for Mutts (or purebreds)

Tue, 07 May 2002 19:18:51 -0400

Hello again, 'Zaar doggies - it's me, Fido. Do you remember that I told you how I was using my "Fido's Favourite Food" (recipe ID # 24812) as bait to try and get a date with a cute little poodle that lives down the street? Well, it worked! She (Fifi is her name) is a very good cook herself, as it turns out. The other day she brought me some of these burritos and, let me tell you, they beat the living daylights out of that Kibbles 'n Bits stuff that my humans are forever dumping in my dish. So, of course, I just had to ask her for the recipe. She did make a point of saying that she feels that it's very important to use ingredients (or ingredient combinations) that your humans don't care for - this prevents them from eating YOUR burritos! Prep time includes back yard potty break time. -- posted by Fido ®

Rocky Mountain Oysters

Mon, 13 May 2002 18:55:47 -0400

These are made from what is left after many ranchers castrate the spring calves. Many times they are just roasted over a campfire but the recipe below is what is served in local Colorado restaurants. Don't be a sissy about them. They are actually very good. Of course my prep time does not include the time to remove these meats from the animal. -- posted by Karen From Colorado

Sambol Goreng

Wed, 29 May 2002 21:22:21 -0400

From an Indonesian friend. Very tasty!! Chicken livers with spices and a great deal of garlic. -- posted by MizzNezz

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

Chicken Livers With Rice

Sun, 23 Jun 2002 19:05:13 -0400

This was one of my Mom's favorite dishes. She made it at least every 2 weeks! I always tried to be around when she cooked this, because I loved it, but my kids would have had a fit if I made it for OUR supper!! -- posted by MizzNezz

BBQ Veal Heart

Mon, 29 Jul 2002 19:39:51 -0400

This recipe calls for only 7 minutes of cooking time and recommends that the heart be served medium rare - I like mine just the slightest shade of pink so cook it a total of 12 minutes, but do not overcook -- posted by Bergy

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

Italian Style Chicken Livers With Orzo

Mon, 26 Aug 2002 19:06:23 -0400

Chicken livers in wine and herbs with tiny pasta. This is my favorite way to eat them. -- posted by papergoddess

Portuguese Chicken Livers & Rice

Wed, 28 Aug 2002 18:22:43 -0400

Remembered I had this recipe in a 1983 cookbook.This is really good--not the strong taste you might think. If you like chicken livers, you'll like this. Not as complicated as it sounds!! -- posted by Pat McCardle

Fruity Chicken Livers

Mon, 16 Sep 2002 17:51:18 -0400

According to my husband the fruit softens the sharpness of the chicken livers, (I can't judge because I don't like liver and I only make this for him) -- posted by Pets'R'us

Stuffed Heart

Thu, 19 Sep 2002 22:38:35 -0400

I use this for venison, it is really good if you arent fussy about innards. Almost just like a roast. Please make sure you dont use baler twine treated with linseed oil in error of cooking twine. I did that once and ruined the whole meal. -- posted by Tara

Lancashire Hot Pot

Tue, 24 Sep 2002 22:58:32 -0400

Scrumptious and heart warming on a cool fall or winter night. Sooo worth the time and effort!! This is really good with or without the jalapeno pepper, the pepper is not traditional, but does add a nice bite. -- posted by Derf

Feijoada - The Real One

Wed, 02 Oct 2002 21:44:24 -0400

This recipe is the real Brazilian Feijoada. It is like my mother does it, but she spends at least 8 hours cooking it (The secret she doesn't tell me). It can have some differences in other places of Brazil (this is the Southern style). You can keep the fat if you want it more 'creamy'. Some like it on the next day (keep on the refrigerator, of course). The perfect drink is Caipirinha, made with 'cachaca', smashed lemons and sugar, cold. You can drink beer, also. Be sure to have a place to rest after the Feijoada. You'll need it... :)) -- posted by Wanderley Brandao

Luby's Cafeteria Beef Liver and Onions

Thu, 10 Oct 2002 22:18:44 -0400

This is a most requested recipe from the Luby's Cafeteria posted in response to a request. Prep time includes soaking time. -- posted by Miss Annie

Haussulz

Tue, 22 Oct 2002 22:23:05 -0400

This is from a very old Austrian cookbook and I've translated it and posted it for someone on the forum who requested it. I haven't tried the recipe myself. -- posted by hudelei

Hot Liverwurst Toast with Tomatoes

Sat, 16 Nov 2002 20:05:00 -0500

In my quest to find recipes to use up liverwurst, I was directed to a very nice German language website called wurstladen.de where I happily found this delicious sounding recipe for open face sandwiches. I translated it directly from the German to share will you all. I would recommend a good quality bread for the toast - such as a deli cut rye. Cooking time allows for the sauteeing of the apple rings and the leeks, as well as about 10 minutes in the oven to cook the sandwiches. -- posted by HeatherFeather

sauteed calves liver

Mon, 18 Nov 2002 20:10:50 -0500

i like this served with mashed potatoes and sauteed spinach, real comfort food -- posted by chia

Beef Tongue & Vegetables

Mon, 06 Jan 2003 20:05:13 -0500

I had a college roommate who prepared beef tongue the way her Russian mother and grandmother prepared it before her. I never actually got her recipe, but I found this one out of an old cookbook years ago. This is the traditional method of preparing tongue. Sliced leftover tongue makes excellent sandwiches. I toast the bread and slather on grainy mustard and a little horseradish. -- posted by Mary Leverington

Chicken Livers Indonesian

Tue, 14 Jan 2003 20:04:00 -0500

Whenever Bali Hai calls, (and you cannot afford the trip), this recipe turns the humble and inexpensive liver-of-chickens into something special ... and worth singing about. -- posted by Gerry sans Sanddunes

Chicken Livers With Mustard Seed

Tue, 21 Jan 2003 20:15:56 -0500

This recipe was sent to me by my daughter Peggy, She said that this is very good. The recipe comes from Gourmet Magazine 10/80. -- posted by Barb Gertz

Grammie Bea's Calf Liver and Onions

Mon, 27 Jan 2003 20:01:35 -0500

I always serve this recipe with mashed potatoes and stewed tomatoes, as it goes well together. -- posted by Linda's Busy Kitchen

UNCLE BILL'S STEAK and KIDNEY PIE

Sun, 23 Mar 2003 20:08:04 -0500

I have been cooking this recipe for more than 14 years. A nice and hearty meat and vegetable combination. -- posted by William (Uncle Bill) Anatooskin

Venetian Calf's Liver with Onions

Fri, 04 Apr 2003 20:04:48 -0500

For liver and onion lovers....here's the Venetian "real deal". From an Alitalia Airlines book. -- posted by Mamie37

Chicken Livers in Wine

Mon, 07 Apr 2003 20:01:07 -0400

The wine adds a distinct flavor. I served this over a bed of Onion Mashed Potatoes #20272 -- posted by Barry44

Chicken Liver Pilaf

Fri, 18 Apr 2003 20:05:43 -0400

A very tasty pilaf to make on a day that you don't have much time to spend in the kitchen. -- posted by evelyn/athens

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

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

Honduran Liver

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

-- posted by Olha

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

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 Tongue - Crock Pot

Fri, 30 Jan 2004 20:00:28 -0500

This is a comfort food that brings back memories of my childhood. -- posted by patioprincess

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

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

Lovely Beef Liver

Mon, 20 Jun 2005 13:43:22 -0400

Lovely she says and lovely she means. This is so simple and very tasty. I have borrowed the sauce from recipe#18098 Meatballs by Lali- I had some frozen so my dinner was so easy. Full credit goes to Lali for this recipe - without you I couldn't have done it! Use approximately 1 cup of the sauce but you can tell if you want more or less on the liver There may be a bit of extra sauce but it freezes well. -- posted by Bergy

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 Olha

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

Braised Beef Heart

Mon, 31 Oct 2005 13:31:08 -0500

This is by request. Remember beef heart is NOT organ meat. It is the purest cut of muscle, just like your steaks, except there is very little fat, no gristle and it doesn't have a definite grain, which means it is tender no matter which way you cut it. The gravy is to die for, it is so flavourful. -- posted by momthecook #2

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

Dee's Beef Liver and Onions

Fri, 18 Nov 2005 15:47:42 -0500

I cook mine a little bit different with bacon grease and onions, and then steam that puppy a while until it is tender and makes its own gravy. -- posted by Dienia B.

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

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

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

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

Delectable Pan-Fried Chicken Livers With Apple, Onion, and Sage

Mon, 19 Nov 2007 21:47:23 -0500

This recipe is a long-time favorite of ours -- not really fried, as there is NO fat added!!! GREAT comfort food! Serve with mashed potatoes and green beans for a delectable and satisfying meal in a flash -- start to finish is less than 30 minutes. Yum! -- posted by BecR

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

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

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

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

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

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

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

Spring Chili

Tue, 05 May 2009 01:05:12 -0400

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. -- posted by Chef #932192

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

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

Chili Cheese Dog Pizza

Sat, 05 Dec 2009 16:26:44 -0500

This fast and unique take on pizza night came from a walmart circular -- posted by GingerlyJ

Fegato Alla Venezia (Venecian Calves' Liver)

Sat, 06 Feb 2010 09:11:07 -0500

A classic Italian calves' liver dish. -- posted by English_Rose