CALF'S LIVER WITH ONIONS, RAISINS AND PINE NUTS
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.
Provided by evelynathens
Categories Beef Organ Meats
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl let the raisins steep in the Marsala for 1 hour.
- In a saucepan, combine the onions, 2 tblsps of the butter, sugar and salt and pepper to taste and add enough water to just cover the onions.
- Bring to a boil over moderate-high heat and boil 10 minutes, or until water is evaporated.
- Saute the onions, shaking the pan, for 5 minutes, or until golden-brown.
- In a shallow dish, dredge the liver, patted dry, in the seasoned flour, shaking off excess.
- In a skillet, heat the remaining 2 tblsps butter and the oil over moderate-high heat until hot and sauté the liver in batches, turning it, for 3 minutes, or until browned outside and pink within.
- Transfer liver with slotted spatula and keep warm, covered.
- Add the raisin mixture and stock to skillet and reduce over moderate-high heat, stirring, until thickened slightly.
- Add the onions and salt and pepper to taste.
- Nap the liver with the sauce and sprinkle with pine nuts.
Nutrition Facts : Calories 519.6, Fat 29.6, SaturatedFat 11.1, Cholesterol 596.8, Sodium 366.9, Carbohydrate 21.1, Fiber 1.9, Sugar 9.5, Protein 36
HIGADO ENCEBOLLADO
Higado Encebollado (or Beef Liver and Onions) is a tasty and quick meal that is the real deal. This organ meat just can't beat.
Provided by Maggie Unzueta
Categories Dinner
Time 23m
Number Of Ingredients 8
Steps:
- Heat olive oil in a large pan.
- Add the sliced liver.
- Season with bouillon and pepper.
- Cook for 4-5 minutes. Stir occasionally.
- Add the onion and garlic.
- Make a slit in the center of the jalapeno and add to the pan.
- Cook for 4-5 minutes, or until onion is cooked down.
- Add the ½ cup water.
- Cook for another 5 minutes.
- Serve with refried beans and tortillas.
Nutrition Facts : Calories 45 kcal, Carbohydrate 3 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 17 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LIVER AND ONIONS RECIPE
Follow these step-by-step, photo illustrated instructions for our Liver and Onions Recipe complete with a printable recipe. I know, it's an acquired taste but, it's certainly worth giving this old southern favorite a try. It's quick and easy and goes great with rice or mashed potatoes.
Provided by Steve Gordon
Categories Main Dish
Time 30m
Number Of Ingredients 8
Steps:
- Place liver in a colander and drain.
- Carefully spread liver pieces out in a pan, set aside.
- Remove ends and skin from onion. Slice to desired thickness.
- Heat a skillet to medium heat and add 2 Tablespoons butter.
- Add sliced onions to the skillet.
- Fry onions until translucent & slightly brown, stirring as needed, about 15-20 minutes.
- Remove onions from skillet, set aside.
- Set up a dredge station by placing flour in a dish or bowl.
- Sprinkle liver with Salt, Black Pepper and Paprika to taste.
- Dredge liver pieces in flour, coating both sides. Shake off any excess and set aside.
- Add oil to skillet, let warm up for about 3 minutes.
- Place liver slices in skillet, brown the bottom for about 3-4 minutes.
- Flip liver slices over, let brown about 3 more minutes, do not over cook.
- You may cut a slice of the liver to test for doneness.
- Serve warm and Enjoy!
CHICKEN LIVERS AND ONIONS, VENETIAN STYLE
Provided by Florence Fabricant
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Mix the raisins and vinegar together and set aside.
- Trim the livers of any membranes or connective tissue. Cut the pairs in half, making all the pieces as uniform as possible. Pat the livers dry on paper towels.
- Heat the oil in a large, heavy skillet. Add onions and saute slowly, over low heat, until golden and tender, about 20 minutes. Transfer onions to a bowl, draining as much of the oil as possible into skillet.
- Increase the heat to high, add the livers and cook them very quickly, moving them around in the oil, for three to five minutes until they begin to brown but are still pink inside. Season with salt and pepper.
- Sprinkle with sage and wine and the raisins and vinegar. Reduce heat to low, return onions to pan, mix them in to reheat. Serve liver and onions moistened with the pan juices.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 3 grams, Sodium 416 milligrams, Sugar 5 grams, TransFat 0 grams
LIVER WITH ONIONS, RAISINS, AND JALAPEñOS
Number Of Ingredients 7
Steps:
- 1. Put the raisins in a small bowl and cover with warm water to soften 10 minutes. Heat the oil in a large skillet over medium-high heat. Cook the liver until brown on both sides, but still pink inside, about 1 minute per side. Transfer the liver to a plate. 2. Reduce heat to medium and cook the onion in the same skillet until soft and brown, 8 to 10 minutes. Drain the raisins and add to the skillet along with the sliced chiles. Return the liver to the pan and heat through completely, about 2 minutes. Divide the liver among 4 plates. Spoon the onion mixture equally over the top. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
LIVER WITH PEPPERS AND ONIONS
I found the secret to getting my children to eat liver was to start early, before other kids let them know that liver is supposed to be "yucky". This tasty stir-fry has good flavor.-Naomi Giddis, Two Buttes, Colorado.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl or resealable plastic bag, combine the flour, salt and pepper. Add liver; toss to coat. In a large skillet, cook onion and peppers in 2 tablespoons oil until crisp-tender. Remove from pan; set aside. , In same skillet, cook and stir liver in remaining oil for 5-7 minutes or until no pink remains. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; stir into liver. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to the skillet; heat through. Serve with rice or noodles.
Nutrition Facts : Calories 245 calories, Fat 12g fat (2g saturated fat), Cholesterol 332mg cholesterol, Sodium 898mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
BRANDIED CALF LIVER AND ONIONS
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.
Provided by Patricia Manson
Categories Beef Organ Meats
Time 24m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- On sheet of wax paper, combine flour, pepper and salt.
- Dredge liver in flour mixture.
- In large non-stick skillet over medium heat, cook bacon until crisp.
- Remove to paper towel to drain; crumble when cool.
- To drippings in pan, add liver and saute, in batches if necessary, until golden brown-- about 1 1/2 minutes per side.
- Remove to serving platter, keep warm.
- Add onions to skillet, cook until soft, about 3 minutes.
- Stir in raisins, brandy and cider vinegar, cook one minute.
- Add crumbled bacon, pour over liver.
- Serve Hot!
Nutrition Facts : Calories 128, Fat 2.9, SaturatedFat 0.9, Cholesterol 4.1, Sodium 92.2, Carbohydrate 19.9, Fiber 1.3, Sugar 11.9, Protein 2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love