Green Noodles With Chicken Livers Food

AMAZING GARLIC CHICKEN LIVERS

Steps:

• Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.

NOODLES WITH CHICKEN LIVERS (NOUILLES STRASBOURGEOISE)

Steps:

• Pick over the chicken livers and cut away any tough connecting membranes. Cut each chicken liver into quarters.
• Heat the oil in a small skillet and add the livers. Cook, shaking and stirring the skillet, about one minute. Sprinkle with salt and pepper. Drain well.
• Cook the noodles according to package directions or to taste. Drain well.
• Heat the butter in a skillet and add the livers. Cook, shaking the skillet and stirring, until heated through. Add the noodles and stir. Add the egg, salt and pepper. Stir to blend well. Sprinkle with chopped parsley and serve.

GREEN NOODLES WITH CHICKEN LIVERS

Steps:

• Pick over the livers and discard any tough connecting membranes. Cut the livers into bite-size pieces. Set aside.
• Melt the butter and the olive oil in a small nonstick skillet. Add the onions and salt and pepper to taste. Cook over medium heat until wilted; then, add the garlic and the sage. Cook, stirring often, until the onions become tender. Transfer the onion mixture to a large saucepan. Set aside.
• Place the flour on a flat dish, and add salt and pepper to taste. Add the livers, and stir thoroughly to coat them. Shake off the excess flour.
• Heat the oil in a nonstick skillet large enough to hold the livers in one layer. When hot and almost smoking, add the livers. Cook over high heat, turning the livers as necessary so they brown evenly. Cook until well browned, about 3 to 4 minutes or longer. Transfer the livers with a slotted spoon to the saucepan with the onions.
• Meanwhile, cook the noodles in salted water according to the package instructions. Do not overcook. Drain and reserve 1/4 cup of the cooking liquid.
• Add the cream and the cooking liquid to the saucepan with the onion-liver mixture. Bring to a boil, add the drained noodles, nutmeg and the Parmesan cheese. Toss well, check for seasoning, and serve immediately.

QUICK PAN-FRIED CHICKEN LIVERS WITH APPLE, ONION AND SAGE

Steps:

• In a large non-stick skillet or wok, saute chicken livers and onions on medium-high heat for 10 minutes (NO oil or butter needed).
• Add chopped apples and seasonings. Reduce heat to medium; cook for 10-15 minutes more or until done, stirring occasionally.
• Sprinkle with chopped fresh parsley, and serve immediately. Goes great with sides of real home-made mashed potatoes and green beans!

SWEET-AND-SOUR CHICKEN LIVERS

Steps:

• In a saucepan, saute chicken livers in oil for 8-10 minutes or until juices run clear. Add green peppers, pineapple and salt; saute until peppers are tender. Meanwhile, in a saucepan, combine sugar, cornstarch, broth, vinegar and soy sauce until smooth. Bring to a boil; reduce heat. Cook and stir for 2 minutes or until thickened and bubbly. Pour over chicken livers. Serve over rice.

CHICKEN LIVERS WITH ONIONS & GREEN PEPPERS

Steps:

• In large deep skillet, add olive oil and preheat to medium heat.
• Toss in the green pepper and sweet onion, saute quickly. Lift out on toweled plate. Pat towels on top to remove oil.
• In medium bowl, beat egg until frothy and cold water.
• Place flour in a flat pan with the salt and pepper.
• Put cornstarch in a ziplock bag, a little at a time, add a few dry chicken livers and shake shake shake. Remove the livers from the bag. and coat in the egg mixture then in flour mixture and place in a heated pan.
• Do this until all chicken livers are coated and placed in the pan. Sprinkle with salt and pepper.
• Sauté until golden, turning over once or twice. Place on a heat proof plate, cover and keep warm in 250°F oven.
• Return the sautéed green peppers and onions to the pan and add tomato sauce,sugar if desired, sprinkle with chili pepper and Tabasco if desired.
• Stir around until simmering.
• Serve with hot buttered noodles or rice.
• In a large deep serving platter, spoon noodles around the edges, then the peppers and onions and then place the livers on top.