LIVER & ONION SANDWICH
This is my entry for the liver and lemon sandwich contest
Provided by cyndi Williams
Categories Sandwiches
Time 35m
Number Of Ingredients 12
Steps:
- 1. Pour oil in skillet to cover bottom heat to about 375 degrees. Wash and pat dry liver. Squeeze lemon juice over liver. Let set while mixing dry ingrediants with flour.
- 2. Mix dry ingredients and dredge liver Shake off remaining liver Place in skillet and cook about 5 minutes per side Remove liver and add onions. Cook until tender
- 3. Place liver on 1 piece of wheat bread, top with onions, hot sauce, mustard and bread.
CHOPPED LIVER SANDWICHES
Raisin bread lends sweetness to a chopped liver sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Melt butter in a medium saute pan over medium heat. Season liver with salt and pepper, and dust with flour, shaking off excess. Cook liver until golden brown and no longer pink in center, about 4 minutes per side. Transfer to a plate, and let cool; reserve pan.
- Cook onion in reserved pan until tender, 4 to 5 minutes. Transfer onion to a medium bowl, and let cool completely. Chop liver, and add to onion. Stir in mayonnaise, and egg whites, and season with salt and pepper. Refrigerate 30 minutes (or up to 1 day).
- Spread mayonnaise on 4 slices of bread. Divide chopped liver and arugula or watercress among bread slices. Sandwich with remaining bread.
LIVER AND ONIONS
Don't believe the critics, liver's delicious and good for you. Just be sure not to overcook it!
Provided by Lola
Categories 100+ Everyday Cooking Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes.
- Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
- Heat remaining butter in a medium skillet over medium heat
- Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.
Nutrition Facts : Calories 302.5 calories, Carbohydrate 15 g, Cholesterol 342.7 mg, Fat 15.7 g, Fiber 0.7 g, Protein 24.3 g, SaturatedFat 8.7 g, Sodium 161.4 mg, Sugar 3.3 g
CALF'S LIVER WITH BACON AND ONIONS
The mashed sweet potatoes with sage butter are a great side dish for calf's liver. We recommend asking the butcher for the freshest calf's liver available, since it can vary in quality. Soaking the liver in milk, a method typically used for pork liver, helps soften and mellow its flavor.
Categories Beef Onion Pork Sauté Quick & Easy Fall
Yield 4 servings
Number Of Ingredients 7
Steps:
- Soak liver in milk in a bowl 20 minutes.
- While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.
- Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
- Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
- Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.
LIVER, BACON, AND ONIONS DOWN-HOME STYLE
Provided by Karen Vanersloot-Richards
Categories Onion Sauté Quick & Easy Meat Bacon Winter Gourmet Connecticut
Yield Serves 3 or 4
Number Of Ingredients 6
Steps:
- In a large heavy skillet cook bacon over moderate heat until crisp and transfer with a slotted spoon to paper towels to drain. Pour off half the fat from skillet into a small bowl and reserve. Add onion to skillet and cook over moderate heat, stirring, until golden. Transfer onion with a slotted spoon to a bowl.
- Rinse and pat dry each piece of liver. Dredge liver in flour mixture, shaking off excess. Add reserved fat to skillet and heat over moderately high heat until hot but not smoking. Sauté liver in batches until crisp and browned, about 2 minutes on each side for medium. Transfer liver with a slotted spatula to a platter and add water and ketchup to skillet, stirring occasionally and scraping up bits. Simmer sauce, stirring constantly, 1 minute.
- Serve liver with bacon, onion, and sauce.
LIVER AND ONIONS
Liver and onions come together in this hearty dish that's ready in 25 minutes - perfect for dinner!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In 10-inch skillet, melt butter over medium-high heat. Cook onions in butter 4 to 6 minutes, stirring frequently, until light brown. Remove onions from skillet; keep warm.
- Coat liver with flour. In same skillet, heat oil over medium heat. Cook liver in oil 2 to 3 minutes on each side or until brown on outside and slightly pink in center, returning onions to skillet during last minute of cooking. Don't overcook or liver could become tough. Sprinkle with salt and pepper.
Nutrition Facts : Calories 310, Carbohydrate 10 g, Cholesterol 325 mg, Fat 1, Fiber 1 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 1/2 g
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