Anyone out there have a good chicken or beef liver recpie??

Answer 1

CHICKEN LIVER STROGANOFF
Categories: Main dish, Poultry, Ethnic
Yield: 4 servings

1 lb Chicken livers
1/2 lb Cap mushrooms
2 Onions
1 1/2 oz Unsalted or clarified butter
1/2 pt Soured cream
3 tb Fairly acid yoghurt

Thoroughly heat a large saute or frying pan. Add a scant 1/2 oz of the
butter and tilt so that the fat runs sizzling all over the pan base. Add
the mushrooms (whole if small or sliced thickly if large) and saute over
high heat for 5 minutes. Remove and keep hot.

Add the rest of the butter to the pan, then the onions which should be
thinly sliced and pushed into rings. Cook very gently indeed for 15-20
minutes until beautifully softened. Meanwhile stir the yoghurt into the
soured cream and season very generously with salt and pepper; trim the
chicken livers and pat them dry with kitchen paper.

Lift the onions out of the pan with a slotted spoon, so all the buttery
juices drip back into the pan, and keep them hot. Increase the heat under
the pan and saute the chicken livers for about 3 minutes so they become
crusted with brown on the outside, but remain deliciously pink and tender
within.

Return the mushrooms and onions to the pan and immediately pour on the
seasoned soured cream. Let the sauce bubble up and cook for a few minutes
until it is very hot, slightly reduced and thickened. Stir gently every now
and again to encourage the sauce to cling creamily to the meat and
vegetables. Check seasoning and serve without delay. Green beans and
triangles of fried bread go well with this dish, and I like to accompany it
with plenty of crusty hot French bread to mop up every luscious drop of
sauce. More substantially, you could substitute rice or thin ribbons of
pasta for the bread.




Liver in Mustard Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Main Dish
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Salt
Ground red cayenne pepper
4 Each Slices liver 1/2 -- 3/4"thick
Oleo (margarine)
1 Cup Shallots, chopped
1 Cup Dry white wine
1 Tablespoon English mustard

Salt and pepper liver.Saute over medium to high heat in the margarine (oleo).
Remove liver and keep warm. Pour off some of melted oleo. In what is left,
saute shallots until clear or tender.
Add white wine. Bring to boil. Add mustard and blend into mixture.
Stir and simmer for a few minutes. Put liver on platter and pour sauce over it.

Answer 2

Here's a good recipe for liver and onions
http://www.recipelink.com/mf/0/34143

A good thing to do is to soak the liver in milk overnight and then pat dry with paper towels before seasoning with the slat and pepper then dusted with flour. The milk helps to tenderize the meat and gets rid of the blood and other undesireable flavors in the liver.
Make sure to not over cook as it will just make the liver dry tasting. Literally 1 minute per side.
If you don't mind the calories of bacon and it's grease you can fry up the bacon beforehand and use a couple tespoons of grease with vegetable oil to cook up the liver and later the grilled onions.
I hated this as a child but later grew to like it as an adult.
Chicken livers can be cooked similiarly with the same milk soaking and quick fry cooking.

Answer 3

Fried chicken livers are really good and easy to make. Take a carton of chicken liver and dredge in flour that has been salted and peppered. Fry livers in about an inch of oil until brown. Don't over cook. Drain on paper towels. This is real good with homemade cream potatoes.You can make a milk gravy with the drippings from the livers by taking out most of the oil from the pan and adding flour to the pan and stir until golden brown then slowly add milk to flour and cook over low heat until thick.
I love liver of any kind, but it is full of cholesterol and for some people that is not good.
With beef liver you can make liver and onions. Clean the liver and dredge in flour, brown on both sides then add sliced onions and cook until onions are tender then add water and simmer for about 30 minutes. When I was little my Mama would fix this with steamed rice and pork-n-beans. Delicious!
You can also take beef or chicken liver and dredge in flour then in French Dressing and bake in a moderate oven until tender.
Another way to fix chicken liver is to soak in hot sauce, then wrap a piece of bacon around each liver, securing with a toothpick. then baking in a moderate oven until brown.

Answer 4

Chicken Tortilla Soup:

Ingredients:
1 cup, minced chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 (4 ounces) can green chilies
1 (14.5 ounces) can diced tomatoes
4 cups chicken broth
1 (8 ounces) can tomato sauce
1 (8 ounces) can water
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon Worcestershire sauce
2 cups cooked, diced chicken breasts
Monterey jack cheese, grated
Package Corn Tortillas

Slice the tortillas into thin strips and place on a sprayed baking
sheet. Bake at 250 degrees for 30 minutes or until crispy. Add
the oil to a soup pot, saut? the onions and garlic oil for about
4-5 minutes. Add the rest of the ingredients, except for the
cheese and tortillas. Simmer for 30 minutes. Serve the soup
with cheese and tortillas on top.

Answer 5

White Chicken

3-4 Boneless Skinless Chicken Breasts
2 cans of Cream of Mushroom soup- the small cans
16 oz sour cream
1 tbs salt
1-2 tbs black pepper
1 tsp of garlic powder
1 tsp onion powder
1 tsp of cooking sherry.
1/2 bunch of green onions- chopped

Preheat oven to 350°
Place chicken on baking sheet- cover w/ wax paper. Bake 15-25 minutes until the juices run clear. No pink!

While chicken is cooking get a big pot and mix the cream of mushroom soup, sour cream, salt, pepper, garlic powder, onion powder, chopped green onions & cooking sherry. Bring to a soft boil and let simmer until chicken is done.

Then you can either cut up the chicken and put in the pot w/ the sauce or pour the sauce over the chicken breasts. I prefer the chicken cut-up.

Its good w/ a baked potato.

Answer 6

Roll chicken livers in flour with a little salt and pepper, and then fried them in vegetable oil. You won’t belief how good this simple recipe is—it is great!

Answer 7

Beef liver tossed in flour mixed with salt and pepper and pan fried with bacon and onions. It is great.

Answer 8

i asked this yesterday for recipes with chicken breasts, so you can go look @ that too if you want http://answers.yahoo.com/question/index;_ylt=AlKCIM.yL_GcKBBV.Y8jQ.nsy6IX?qid=20061010121603AAALT6T