GRAMMIE BEA'S CALF LIVER AND ONIONS
Make and share this Grammie Bea's Calf Liver and Onions recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Beef Organ Meats
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fry up onions first in oil, and garlic, and salt, and pepper.
- Sometimes I put in green peppers too.
- When they are done, put them in a metal bowl, and cover, and set them aside while you cook the liver.
- To cook the liver*, put 2-3 cups of flour on a large plate. Add garlic powder, seasoned salt and pepper, and mix well.
- Dredge the liver on both sides, with the flour.
- Turn the heat on high, and add a little more oil in the pan that the onions were cooked inches.
- Get the pan hot, then turn down to med.
- Add the liver to the pan, and cook on both sides, until cooked through.
- Add the onions on top, turn down the heat, and let sit for a few minutes for the flavors to meld.
- Serve liver smothered in onions and peppers.
- I dip in ketchup and Voila!
- YUM!
- *I buy only baby beef liver.
Nutrition Facts : Calories 299.9, Fat 0.8, SaturatedFat 0.1, Sodium 6.6, Carbohydrate 64.9, Fiber 4.1, Sugar 7.1, Protein 8.3
LIVER AND ONIONS
If you remember liver and onions somewhere in your past and you were never too keen, its time to give it another go as this is another dish entirely !
Provided by AskCy
Categories Lamb/Sheep
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- In a medium to high heat, cook the onions until nice and golden (keep them moving so the don't burn).
- Add the chopped garlic and stir in, keep on cooking so you get a darker colour on the onions.
- add the mustard seeds and fry off for a minute or so.
- Put the onions in a bowl and leave to one side.
- mix the flour, smoked paprika, salt and pepper together and coat the liver with it.
- In the hot pan add a little more olive oil and fry off the liver so it gets a nice colouring on it.
- add back the onions.
- stir together and then add the stockpot/cube.
- de-glaze the pan with the balsamic.
- top up with hot water.
- gently stir together and cook on a medium heat for about 5 minutes until the sauce thickens up nicely.
- Garnish with the onions/chives and serve with mash potatoes/chips/rice or even just chunky bread.
Nutrition Facts : Calories 401.6, Fat 9.8, SaturatedFat 3.2, Cholesterol 687.5, Sodium 187.2, Carbohydrate 23.7, Fiber 2.5, Sugar 5, Protein 52.8
ABSOLUTE BEST LIVER AND ONIONS
This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!
Provided by JSHULER43
Categories Everyday Cooking
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
- When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!
Nutrition Facts : Calories 687 calories, Carbohydrate 74.2 g, Cholesterol 577.9 mg, Fat 20.7 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 10.7 g, Sodium 308.7 mg, Sugar 11.2 g
GRAMMIE BEA'S NEW ENGLAND BOILED DINNER
New England boiled dinner is often made with a smoked ham shoulder, and that's the way we always had it at my house growing up. The flavor is incredible and makes for a DELICIOUS meal! Some people like their vegetables firm and some like them soft and tender, so cook your veggies accordingly. The cooking time for this particular recipe is 4 hrs. for an 8 lb. ham, or 5 hrs. for a 10 lb. ham. Another way of cooking veggies is, wait until ham is cooked and removed from water, then cook your veggies in the water in the kettle to the desired doneness. Sometimes I use boneless ham and add turnip and beets, just like in the photo I posted. Yummy!!
Provided by Lindas Busy Kitchen
Categories Ham
Time 4h25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place ham in a large dutch oven style kettle.
- Cover with cold water, and fill to about 2" above top of ham. Cover kettle, and bring to a boil using high heat.
- Turn down to med-high and let boil a few minutes, then drain water, and refill with water 2" above ham, and bring to a boil again over high heat. This method is used to make the ham less salty. (Or you may refrigerate ham overnight in water, and change water several times before cooking instead).
- Once water comes to a boil, turn heat down to med. to med-high making sure it keeps boiling. Keep cover on kettle while cooking.
- Add peeled onions to the kettle.
- Cook ham 1/2 hour per pound of ham.
- Add some water to the kettle, when it starts getting low.
- Peel and cut potatoes and carrots.
- Wash and core cabbage, then cut into wedges.
- Add vegetables during the last 30-40 minutes of cooking time. Serve when veggies are tender, or to your liking.
Nutrition Facts : Calories 1278.1, Fat 53.5, SaturatedFat 17.8, Cholesterol 312.4, Sodium 7927.5, Carbohydrate 86.6, Fiber 13.2, Sugar 10.9, Protein 115
CALF LIVER WITH HERBS - LEVERPOSTEJ MED KRYDDERIER
Make and share this Calf Liver With Herbs - Leverpostej Med Krydderier recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2½ tablespoons of the butter in a heavy iron skillet, and when it begins to froth, brown the slices of liver quickly on both sides.
- Remove and place on an oven-proof platter.
- Grill hte bacon and place on top of the liver.
- Melt the rest of the butter in the skillet.
- Add the remaining ingredients.
- Let come to a boil.
- Pour over the liver and bacon.
- Place the platter in a preheated 300º oven for 20 minutes.
- Serve at once.
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
CALF LIVER AND ONIONS IN CREAMY MUSHROOM SAUCE
Make and share this Calf Liver and Onions in Creamy Mushroom Sauce recipe from Food.com.
Provided by Chef Jeff Garland
Categories Beef Organ Meats
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a casserole dish place liver and cover with milk use more if necessary. Refrigerate 1 hour minimum. Do not skip this step!
- In a large skillet, melt butter over medium high heat. Cook and stir onions until tender, about 7 minutes.
- Remove liver from milk. Discard milk. Sprinkle liver slices with salt and pepper, and add to the skillet. Brown liver slices, turning once, for 5 minutes.
- Pour in mushrooms with their liquid. Reduce heat, cover, and simmer for 8 to 10 minutes.
- Stir in sour cream and Worcestershire sauce, and continue simmering another 8 to 10 minutes. Serve. Don't forget the creamed potatoes!
CALF LIVER AND ONIONS LOUISIANA-STYLE
I found this on the Cooking Louisiana website and want to make sure I keep it handy. It looks fabulous, but I haven't tried it yet.
Provided by SheCooksToConquer
Categories Beef Organ Meats
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash liver, put in a zip bag with milk and put in the ice box for an hour or so.
- Remove liver from bag, season with salt and pepper. Dust the liver with flour in a pan and leave them in the flour.
- In a medium sized skillet, sauté the onions in butter until slightly brown and remove and drain Drain any leftover butter in a cup. While doing this, dust the liver once more and set on a plate. Let the liver rest a few minutes.
- Add the cooking oil to the same pan and heat until ready to fry inches Put two or three pieces of liver in the oil leaving a 1" space between each. Keep the oil at a good temperature to maintain frying. Fry liver on each side until golden brown and remove. You are not trying to fully cook it, just brown it.
- Take the liver out, put it a plate and cover it with foil. Pour the oil out into the the cup with the butter in it to make about 1/4 cup; pour this back in the pan and put on a medium fire. Add enough flour to make a small medium brown roux. Add chicken stock (or water) enough to make the roux a medium thickness. Be sure to boil this and sprinkle some garlic powder in it.
- Remove roux and in the same pan return liver, onions (regular and green) and roux. Cook on medium fire for about 15 minutes (stirring every 5 minutes) or so or until liver is done but not overdone.
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