Fry bacon until crisp; remove from pan and crumble.
Dust liver with flour.
Brown in bacon drippings.
Add bacon and remaining ingredients.
Cover; simmer 30 minutes or until liver is tender.
Uncover.
Cook for a few minutes to thicken sauce. Serves 4.
Liver.
Defrost the liver and soak in cold water
Liquefy chicken liver and egg in blender.
Add liver mixture to remaining ingredients and mix well.
Pour into lightly greased oven-safe pan/tray/dish and bake at 400F for 20 minutes.
Let cool for about 5 minutes. Cut into desired shape(s) when still warm.
For a pretty cake, I cut out two flower shapes and stack them on top of each other slightly staggered to give the illusion of layers of petals.
Add the ground chuck, beef liver, and chicken liver to a large stock
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
br>Lightly salt and pepper liver slices (I cut long slices
Melt 1 1/2 tablespoons butter in skillet over medium heat.
Add tomato, onion and basil. Season well and cook for 20 minutes, stirring occasionally.
Dredge liver in flour.
Melt remaining butter in frying pan over low heat and cook liver 3 minutes and turn over and season with salt and pepper and cook for another 2 minutes.
Serve with the tomato and onion mixture on top.
or 2 minutes.
Add liver.
Spice with pepper and
ilk reduces the strength of liver flavor. I recommend to include
Melt butter in heavy sillet over medium heat.
Add cleaned chicken livers and saute until tender, about 6-8 minutes. Cut ino quarters and cool.
Save pan drippings.
In a blender or food processor, combine liver pieces with the reserved pan drippings, onion, salt and pepper.
Blend well for about 20 seconds.
Optional: Blend in the hard boiled egg for a richer pate.
Enjoy!
Slice the liver thinly and marinate overnight in the vinegar with the garlic and pepper.
Slice the onions and fry them in hot fat until brown.
Take them out and keep hot while the liver is fried on both sides.
Take this out also and pour the strained vinegar into the pan.
When it is simmering and almost boiling, add the liver.
Dish the liver up on the boiled rice with the onions and pour the sauce over.
Dust the liver and avocado slices with flour
off heat.
Pat the liver strips dry with paper towels
50\u00b0F
Puree the liver I use a food processor
Saute onion in oil.
Add liver.
Cook until pink (do not brown).
Cool.
Combine all ingredients and grind through food grinder.
Add enough boiling water to make fluffy and easy to spread.
Combine softened cream cheese and liver sausage.
Mix until well blended.
Stir in remaining ingredients.
Refrigerate for at least 2 hours before serving.
ff any excess. Roll the liver in 4 tbsp flour and
Mix the flour, paprika, cumin, and salt in a bowl. Add the liver pieces to the flour, mix and toss thoroughly.
Heat the oil in a skillet then add the garlic & onion. Saute for 5-7 minutes then add in the liver slices.
Fry the liver for a couple of minutes, depending on how well done you like liver cooked.
Serve immediately topped with parsley.
risp; remove bacon.
Cut liver into serving size pieces and
Dredge sliced liver in seasoned flour.
Brown liver on both sides in oiled skillet over medium high heat.
Place onions on top of liver in skillet.
Dissolve bouillon cubes in hot water, pour on top of liver and onions.
Cover and simmer on low until onions are tender and broth forms a thin gravy.