17086 grilled calf liver with Recipes

bacon, all-purpose flour, dried dill weed, salt and pepper, calf liver, cut into bite size bits, butter or 3 tbsp margarine, fresh lemon juice, fresh parsley, chopped, lemon zest, grated

olive oil, white onions, sliced, dried thyme, crumbled, rubbed sage or 1 tsp ground sage, garlic clove, flattened, all-purpose flour, salt and pepper, calf liver, 1/4 to 1/2 inch thick , cut into strips, butter, minced fresh italian parsley

calf liver, cut into 1 1/2 inch cubes (easier to do if partially frozen, you should have about 24 pieces of liver), salt and pepper, bacon, cut in half,partially cooked,drain ,reserving 2 tbsp bacon drippings, tomatoes, onions , quartered then cut in half crosswise, bamboo skewers , soaked in water for at least 10 minutes, bacon drippings, shallots or 1 tbsp green onion, chopped, dijon mustard, balsamic vinegar, vegetable oil, baby spinach, cleaned and torn in large pieces, salt and pepper

caul fat, fresh young calf s liver, salt and pepper, orange sliced thinly into slices, reserving 1 slice for garnish, bay leaves, extra-virgin olive oil, garlic, thinly sliced, dandelion, rinsed and dried , cut into 2-inch strips down to the root end, red wine vinegar

calf liver (1/2-inch thick pieces), milk, flour, salt, black pepper, curry, paprika, bacon , cooked until crisp and crumbled, bacon fat (if not enough add butter to make 3 tbsp), light cream, chopped parsley

calf liver or 1 1/2 lbs baby beef liver, cut into 1 inch strips, salt, cayenne pepper, butter (or bacon drippings), onions, thinly sliced, sliced mushrooms, undrained, sour cream, worcestershire sauce

calf liver (deveined ), cream of mushroom soup, french onion soup, onions (thinly sliced )

butter, milk, onions, sliced, calf liver, sliced, salt, fresh ground black pepper, mushrooms, with liquid, sour cream, worcestershire sauce

butter, calf liver, bacon, onion, minced, lemon juice, thyme, marjoram, basil, rosemary, salt, pepper, dry white wine

cooked bacon , torn in bite sized pieces, sliced onions (i use a little more), calf liver, flour (more if needed for dredging meat), salt and pepper, red wine vinegar

onion , sliced vertical, apple, peeled, cored and sliced thin, butter, calf liver, flour, salt and pepper, white wine, sweet apple cider, beef base, water

milk, onions, halved and sliced kind of thin, butter (or bacon grease), all-purpose flour, canola oil (or enough to cover bottom of pan about 1/4-inch), young calf liver, sliced, chicken stock, green onion, garlic cloves, minced, salt and pepper, garlic powder

calf liver, cubed, flour (possibly gluten free), butter, for flavor, olive oil, onion, diced, red wine or 1/4 cup brandy, beef bouillon (possibly gluten free), salt and pepper, sour cream (possibly gluten free)

calf liver, salt and pepper, flour, salt pork or 3 slices bacon, soft breadcrumbs, salt, pepper, sage leaf, crushed, onion, minced (more if desired), butter

olive oil, garlic clove, minced, cayenne pepper, salt & freshly ground black pepper, to taste, water, calf liver, cut into 1/2-inch cubes, red wine vinegar

calf liver, onion, mushrooms, scallions, garlic clove, cornstarch, peanut oil, soy sauce

pastry for double-crust deep dish pie, unbaked, butter, calf liver, chopped in 1-2 inch pieces, oyster mushrooms, cleaned and chopped, balsamic vinegar, dijon mustard, salt, black pepper, cream, cornstarch, egg, beaten

olive oil, garlic cloves, minced, salt , to taste, ground cinnamon, tomato paste, calf liver, cut into 1/2-inch cubes, water