I think this dish has an undeserved reputation. When it's cooked up nice and crisp it's really wonderful. I had kids eating this like crazy, because I...
Sweetbreads (thymus gland) are the ultimate organ meat, highly prized by chefs and connoisseurs for their mild flavor and velvety texture. They can be...
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...
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...
"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...
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,...
This dish is really DELICIOUS, even though my recipe for Stuffed Capon Skin is easier, and I think even better. Try them both. My recipe for the Stuffed...
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...
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...
Two or three spashes of red wine vinegar give a fresh kick to this old standby. Cooking with bacon also "lightens" the liver taste. When my children were...
I have 5 mincemeat recipes that I've used for making pies over the years, (4 of them are meatless). However my dad always preferred the "traditional" mincemeat...
A very inexpensive and healthy main dish. Even people who are not fond of liver will eat it cooked this way. Especially good when sweet Vidalia onions...
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...
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...
Not sure why my Aunt called this Venetian or where the recipe orginated from (I am transcribing all my family's recipes slowly but surely), but it is a...
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)....
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....
This is the only way I'll eat liver. The liver has a nice bacon flavor due to the fact that it is lightly cooked in the bacon fat. It also has Durkee French...
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...
Different and not for everyone. The first time I served this family dish to my husband, he just looked at me.... and then he tried the first bite and loved...
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! ---...
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...
I love liver, but my kids do not. I have to come with different ways to get them to eat it. This is only way they will eat it. It does have a little different...
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...