CALF'S LIVER WITH BACON, CARAMELIZED ONIONS AND SHERRY
Steps:
- In a large glass baking dish, add liver and milk and let soak for 20 minutes.
- In a large skillet over medium heat, add bacon and butter and cook until fat has rendered, about 6 minutes. Transfer bacon to paper towels to drain and reserve 3 tablespoons fat in skillet. Reserve remaining fat.
- Cook onions with salt and pepper, to taste, in bacon fat in skillet over moderate heat for 10 minutes or until caramelized. Transfer onions to a bowl and add bacon. Set aside.
- Pat liver dry and discard milk. In a large zip-top bag, add flour, Essence, salt and pepper. Working in batches, add liver and shake to coat. Set aside on baking sheet until ready to cook.
- Add 2 tablespoons reserved bacon fat to skillet over high heat and add liver; cook for 2 to 3 minutes on each side. Turn liver over, remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambe. Cook on second side for about 2 minutes or until cooked through. Serve liver with pan sauce, topped with onions and bacon.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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
SMOTHERED BEEF LIVER
If you like liver, you will LOVE this way of cooking it. Easy and delicious. If you don't like liver, try this and you might learn to LIKE it.
Provided by PATTY MAE
Categories 100+ Everyday Cooking Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a large skillet over medium heat. Saute onions until soft, but not browned. Remove from pan using a slotted spoon, and set aside. Slice the liver into serving size pieces, and remove any membrane.
- In a shallow dish, mix together the flour, salt and pepper. Dredge the liver in the flour mixture, and place into the hot skillet. Brown the liver quickly on each side. Place reserved onions on top of liver pieces. Pour the tomato sauce and water over everything in the pan, lifting the liver pieces to let the tomato sauce coat the bottom of the pan.
- Sprinkle the oregano over everything, and simmer over low heat for 8 to 10 minutes, stirring occasionally. Adjust salt and pepper to taste. Be careful not to overcook, or liver will be tough. I serve this with mashed potatoes and green beans.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 23.1 g, Cholesterol 312.1 mg, Fat 14.7 g, Fiber 2 g, Protein 25.9 g, SaturatedFat 3.1 g, Sodium 955 mg, Sugar 3.9 g
BABY BEEF LIVER
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.
Provided by metallichick
Categories Beef Organ Meats
Time 30m
Yield 4 peices of Liver, 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice Bacon into small pieces and fry in frying pan, until brown but not entirely crisp.
- Mix the Flour, Salt and Pepper together.
- Coat the Liver in the Flour mixture and fry in the Bacon grease until cooked through. (If you soak the liver in Milk for up to 1 day, it cuts down on the "metallic taste" that many people aren't fond of).
- Slice the onions and the Mushrooms and place the Bacon back in the pan, fry until onions and mushrooms are cooked.
- Add Pepper, Beef OXO and 1 1/2 Cups of water to the pan and bring to a boil.
- Once boiling, add beef Bisto mixed with remaining water and boil until desired thickness.
Nutrition Facts : Calories 316.2, Fat 25.9, SaturatedFat 8.6, Cholesterol 38.8, Sodium 1074.4, Carbohydrate 11.9, Fiber 1.2, Sugar 2.4, Protein 8.9
BASIC BEEF BABY FOOD
This basic beef baby food puree is a great puree to add to your baby's favorite puree to boost their daily intake of protein and iron.
Provided by Michele Olivier
Categories Main Course
Number Of Ingredients 3
Steps:
- Boil: In a medium saucepan, bring beef, broth and oregano to a boil over medium heat. Turn to low and simmer for 15-20 minutes or until beef is cooked all the way through. Let cool slightly.
- Transfer: Using a slotted spoon, transfer the beef to a blender or food processor, reserve broth.
- Puree: starting on low and working your way up to high-speed, puree the beef until you reach your desired consistency, adding in broth in 1/4 cup increments if needed. I had to add in just 1/4 cup of broth to get the consistency seen in this photo.
- Eat: serve to baby plain or added into another puree.
- Freeze: store a small portion in the fridge and freeze the rest for another meal.
More about "baby beef liver food"
LIVER PATE RECIPE FOR YOUR BABY, 6+ MONTHS | MEGAN GARCIA
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MEAT FOR BABIES: 6 SIMPLE WAYS (6+ MONTHS) | BABY FOODE
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- If baking, preheat the oven to 400° F. Line the baking sheet with parchment paper or a silicone mat and coat with a little cooking spray.
- In a medium mixing bowl, add all of the ingredients. Mix together with your hands or a spatula until just incorporated.
HOW TO EAT LIVER: 4 EASY TIPS - DR. ROBERT KILTZ
From doctorkiltz.com
- How to Eat Liver: Make it Smooth and Salty with Pate. “Pâté” is the French word for ‘paste.’ This paste is usually a mix of meat, veggies, spices, or even seafood.
- Hide it in Other Meat. Liver usually comes in whole pieces, but you might consider asking your butcher about ground liver — it’s much easier to work with and incorporate into other dishes.
- How to Eat Liver: Raw. Yep, you read that right. Beef liver can indeed be enjoyed raw. Hey, don’t knock it til you try it — many raw liver aficionados find that it has a sweet flavor and pleasant mouthfeel.
- How to eat Liver: Take Desiccated Liver Pills. Beef liver is among the natural world’s best superfoods. It’s chock-full of important nutrients, including iron, zinc, vitamin A, vitamin B12, and selenium.
LIVER AND ONIONS (2 DIFFERENT WAYS) - CLOVER MEADOWS BEEF
From clovermeadowsbeef.com
- Rinse liver in water. If needed, remove the thin membrane on the outside of the liver (Note: Clover Meadows Beef liver is cut and trimmed by our butcher, so the membrane should pull off easily by placing a finger under the membrane and pulling up, away from the liver)
- Place liver in a bowl and pour milk to cover the liver. Let it soak for 1-2 hours so that the liver isn’t bitter.
9 SURPRISING FIRST FOODS YOU SHOULD FEED YOUR BABY | FOX …
From foxnews.com
- Beef. Around 6 months when iron stores in breastmilk start to get depleted, your pediatrician may recommend iron supplements or rice cereal, which is usually the first food many parents feed their babies.
- Liver. It’s definitely not something most Americans eat, but liver is one of the most nutrient-dense foods you can feed your baby and, like beef, an excellent of iron.
- Eggs. Egg yolks are not only an excellent source of iron, but also a concentrated source of fat soluble vitamins, choline and minerals. Peternell recommends the three-second egg: Add a small amount of coconut oil to a hot pan, separate the egg from the yolk, use a spatula to stir three times, and then remove the pan from the heat.
- Avocado. Rich in magnesium, potassium and essential fatty acids for brain health, avocado is one of the healthiest first foods for your baby to eat. Mash it or roll small pieces of it in almond flour which makes it easier to grip but also introduces almonds in a palatable way, Peterson said.
- Nut butters. Once considered a food to hold off on, the American Academy of Pediatrics recently issued guidelines for introducing peanuts to infants that state they can be introduced as early as 4 to 6 months old, depending on risk.
- Fish. An excellent source of protein and easy to digest, fish, such as salmon, is high in omega-3 fatty acids, which are critical for your baby’s development, including brain and eye health.Fish is also easy to prepare, works well with a variety of herbs and spices, and it can be easily mashed with other foods or served alone.
- Kiwi. Kiwi is an excellent source of vitamins C and K, as well as potassium. Because it’s sweet and juicy too, it’s an ideal first food.
- Butter. Pastured butter in particular is a good source of “activator X,” a fat soluble vitamin identified by Dr. Weston A. Price as beneficial for overall growth and development.
- Beans and legumes. Beans and legumes are a great source of protein, iron-rich and an alternative option to meat if you’re raising your child as vegetarian or vegan.
IS BEEF LIVER GOOD OR BAD FOR YOU? - NUTRITION ADVANCE
From nutritionadvance.com
- Beef Liver Has An Impressive Nutrition Profile. Beef liver is one of the most nutrient-dense foods available. Here you can see the full nutrition facts per 100 grams (raw weight) of beef liver (1).
- Beef Liver Contains the Essential Nutrient Choline. Another benefit of beef liver is that it provides a source of the hard-to-get nutrient choline. Choline was once thought to be a vitamin, and it was previously referred to as ‘vitamin B4’.
- An Excellent Source of Protein. Similar to regular muscle meat, beef liver contains a significant amount of protein. Per 100 grams, beef liver offers 20.4 grams of “complete protein” (1).
- Very Low In Calories. Beef liver is very low in calories. With a calorie count of 135 calories per 100 grams, it contains even fewer than 90% lean beef, which provides 176 calories (6).
- Provides a Source of CoQ10. Beef liver provides a good source of Coenzyme Q10 with an average of 3.3 mg per 100 grams (7). Coenzyme Q10, more simply known as CoQ10, is a fat-soluble coenzyme that plays a vital role in the body by (8);
- Extremely High In Retinol (“Preformed Vitamin A”) Beef liver is one of the very best dietary sources of retinol. For those unaware, there are two forms of vitamin A (12, 13);
- One of the Best Dietary Sources of Copper. Beef liver is very high in copper, an essential mineral that has an important role in maintaining a healthy;
- Substantial Source of Vitamin B12. Lastly, the primary key nutrient in beef liver is probably vitamin B12. Beef liver contains 59.3 mcg of vitamin B12 per 100 grams, which equates to an impressive 988% of the RDI (1).
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