PAN-FRIED LIVER AND ONIONS WITH BACON
Due to the high levels of Vitamin A, this recipe is not suitable for pregnant women.
Provided by Simply Beef and Lamb
Categories entree
Time 16m
Yield 4
Number Of Ingredients 8
Steps:
- In a shallow bowl mix together the flour, seasoning and sage leaves. Toss the liver in the seasoned flour. Heat a large non-stick frying pan cook the bacon or pancetta and onions for 3-4 minutes until crispy. Remove and keep warm. In the same pan heat the oil and cook the liver for 1-2 minutes on each side, to seal. Remove the liver from the pan and keep warm with the bacon. Add the balsamic vinegar to the pan and stir in the stock, return the liver and bacon to the pan and simmer for 5 minutes. Serve with crispy onions, mashed potatoes and carrots.
Nutrition Facts : Calories 301, Fat 15.7
SOUTHERN FRIED CHICKEN LIVERS
Mom made them because they are cheap, and now the convenience stores sell them in the South! You must have a fry screen -- these darn things pop and will burn you! Serve with pepper gravy or a packet of chicken gravy.
Provided by Cindy Capps Lepp
Categories Meat and Poultry Recipes Chicken
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.
- Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.
Nutrition Facts : Calories 469.8 calories, Carbohydrate 27.5 g, Cholesterol 458.5 mg, Fat 28.9 g, Fiber 1 g, Protein 24 g, SaturatedFat 5.1 g, Sodium 86.5 mg, Sugar 2.1 g
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
LIVER AND ONIONS RECIPE
Follow these step-by-step, photo illustrated instructions for our Liver and Onions Recipe complete with a printable recipe. I know, it's an acquired taste but, it's certainly worth giving this old southern favorite a try. It's quick and easy and goes great with rice or mashed potatoes.
Provided by Steve Gordon
Categories Main Dish
Time 30m
Number Of Ingredients 8
Steps:
- Place liver in a colander and drain.
- Carefully spread liver pieces out in a pan, set aside.
- Remove ends and skin from onion. Slice to desired thickness.
- Heat a skillet to medium heat and add 2 Tablespoons butter.
- Add sliced onions to the skillet.
- Fry onions until translucent & slightly brown, stirring as needed, about 15-20 minutes.
- Remove onions from skillet, set aside.
- Set up a dredge station by placing flour in a dish or bowl.
- Sprinkle liver with Salt, Black Pepper and Paprika to taste.
- Dredge liver pieces in flour, coating both sides. Shake off any excess and set aside.
- Add oil to skillet, let warm up for about 3 minutes.
- Place liver slices in skillet, brown the bottom for about 3-4 minutes.
- Flip liver slices over, let brown about 3 more minutes, do not over cook.
- You may cut a slice of the liver to test for doneness.
- Serve warm and Enjoy!
PAN SEARED BEEF LIVER & ONIONS
We love Beef liver, but don't have it that often, and usually when I do, I always forget to take pictures, this time I REMEMBERED. I got it on sale only $1.78 for 4 pieces of liver. Great deal. I served it with rice, and cooked grilled onions to go with it, it was outstanding, and so tender and delicious. Just two spices for...
Provided by Rose Mary Mogan
Categories Beef
Time 35m
Number Of Ingredients 7
Steps:
- 1. These are the only 2 spices I needed for this dish.
- 2. Season Beef liver on both sides with steak seasoning and granulated garlic.
- 3. Next dredge liver in flour and be sure to cover both sides completely.
- 4. Now heat the olive oil in a large skillet till very hot, then carefully add each liver slice to pan, I had 4 slices in 2 pounds.
- 5. Brown on both sides, then remove from skillet to a large platter, need not be fully cooked when removed from skillet, just browned on both sides. Repeat until all the liver has been browned.
- 6. Slice onions as desired and add additional olive oil if needed so onions can cook. Cook for about 5 minutes. Stir in skillet to prevent burning.
- 7. Now add in the browned pieces of beef liver. Cover with a lid, add about 1/4 cup of water, reduce heat to low and allow onions to continue cooking and liver to steam for about 7 or 8 minutes or as desired.
- 8. Remove from skillet, top with the grilled onions, and add the chopped green onions, then serve with rice or mashed potatoes as desired.
PAN FRIED CHICKEN LIVER SALAD
Make and share this Pan Fried Chicken Liver Salad recipe from Food.com.
Provided by Chef Regina V. Smith
Categories Chicken Livers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash and dry the spinach or salad greens. Tear leaves into a large bowl, season with salt and pepper to taste and toss gently to mix.
- Heat 2 tbsp of olive oil with the butter in a large heavy based frying pan. When foaming, add the chicken livers and toss over a medium to high heat for 5 minutes or until the livers are browned but still pink in the centre.
- Remove the lovers from the pan with a slotted spoon, drain them on kitchen paper, then place on top of the spinach.
- Return the pan to a medium heat, add the remaining oil and the vin santo and stir until sizzling.
- Pour the hot dressing over the spinach and livers and toss to coat. Put the salad in a serving bowl and sprinkle over the parmesan shavings.
- Serve at once.
Nutrition Facts : Calories 342.4, Fat 28.8, SaturatedFat 8.8, Cholesterol 223.5, Sodium 420.1, Carbohydrate 2.4, Fiber 0.9, Sugar 0.4, Protein 19.1
PAN-FRIED CHICKEN LIVERS
Make and share this Pan-Fried Chicken Livers recipe from Food.com.
Provided by KathyP53
Categories Chicken Livers
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Pour oil in large, deep cast iron skillet or 4 quart saucepan to reach depth of 2". Heat oil over medium-high heat until deep fry thermometer registers 340 degrees.
- Soak livers in buttermilk for 5 minutes.
- Combine flour, salt, pepper, and poultry seasoning in a small baking dish.
- Drain livers; drredge each liver in flour mixture, shaking off excess flour; transfer to a plate.
- Fry livers in batches until golden brown, 3-4 minutes. Transfer livers to a paper towel-lined plate. Serve with hot sauce like Frank's or Crystal, blue cheese dressing and/or ranch dressing.
Nutrition Facts : Calories 769.5, Fat 13.4, SaturatedFat 4.5, Cholesterol 787.4, Sodium 5366, Carbohydrate 102.3, Fiber 4, Sugar 6.2, Protein 55.1
PAN-FRIED LIVER
Pan fried Scotch Lamb liver with bacon and caramelised red onions - a delicious combination to try!
Provided by mtc
Categories Recipes
Number Of Ingredients 10
Steps:
- HowToStep
- Transfer the liver to warmed plates, spoon over the onions and sauce and top with the pancetta.
- https://makeitscotch.com/recipe/pan-fried-liver-and-bacon-with-caramelized-red-onions/
- https://makeitscotch.com/wp-content/uploads/2012/05/RC_L183_LIVER-AND-BACON-1-scaled.jpg
PAN-FRIED CALVES' LIVER WITH BACON AND CARAMELISED ONIONS
Steps:
- Preheat the grill to high. Melt the butter in a large frying pan and fry the onions and sugar over a medium heat, stirring frequently, for 7-8 minutes until nicely browned.
- Season with salt and pepper, add the balsamic vinegar and leave it to bubble up for a few seconds. Keep warm.
- Grill the bacon until beginning to crisp at the edges. Keep warm.
- Season the liver on both sides with salt and pepper and then coat lightly in the seasoned flour. Pat off the excess.
- Heat another large frying pan over a high heat. Add the oil and then the slices of liver and cook them over a high heat for 30 seconds on each side, the object being to have the liver nicely browned on the outside, yet still pink and juicy on the inside.
- To make the root vegetable and rocket purée, cook the swede, carrots and potatoes in boiling salted water for 20 minutes, until tender. Then drain, place in a blender with the butter and blitz into a smooth purée.
- Finally, return the purée to the pan and leave on a gentle heat, until the mixture has dried out. Add the rocket, salt and pepper and serve with the pan-fried-liver, bacon and caramelised balsamic onions.
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- Cook the rice (in whichever way you are used to doing it. I use my rice cooker in the microwave)
- Fry the bacon and onions until the bacon is crisp and the onion has browned. Set aside on a plate.
- At the same time fry the chicken livers, turning regularly. I do this in a Wok. Make sure you cook the livers properly as undercooked liver can be dangerous.
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- Soak liver in milk for approx. 2 hours. After 2 hours, transfer to a sieve and drain. Cut liver into 1 cm/0.5 in. thick slices. Slice onions into thin rings. Peel and dice potatoes.
- To make the mashed potatoes, boil potatoes in a pot with salted water until tender. Drain water and mash potatoes in a large bowl. Heat milk and butter in a saucepan with salt and nutmeg. Add the milk and butter mixture to the potatoes and stir well until thick and creamy.
- Add flour to a deep plate or bowl. Dredge the liver slices in flour. Heat oil in a frying pan over medium-high heat, transfer coated liver to the pan and sear until browned. Flip and continue to cook until brown on both sides. Remove from pan and season with salt and pepper on both sides.
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- Coat the onions rings in flour, tap off any excess and carefully deep fry in 2-3 batches (the oil should be approx 170°C) until golden and crisp.
- Use a slotted spoon to remove the onion rings from the hot oil and leave on kitchen paper to soak up any excess oil before setting aside.
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- Heat a splash of oil in a large frying pan. Add the onions, mushrooms and a pinch of salt and cook over a low heat for 15-20 minutes, stirring occasionally.
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- Preheat a skillet large enough to contain the liver and onions in more or less a single layer. You’ll also need a lid fitting that skillet. Slice the onion into thickish rounds. Season the liver with black pepper – no salt at this stage as it might make the meat tough.
- Heat up the oil and butter in the skillet on medium–high heat and when foaming, place the liver slices in. Fry for a minute, then turn the slices over (don’t worry if they curl up a bit) and immediately tuck the onion rings in between. Turn up the heat, cover with the lid and cook for a couple of minutes, turning the onions once or twice until they start to caramelise.
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