Calfs Liver With Onions Raisins And Pine Nuts Recipes

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BAKED CALF LIVER AND ONIONS WITH GRAVY



Baked Calf Liver and Onions With Gravy image

I learned a long time ago most anything which is fried can be baked. So I tried it with liver and onions. The house didn't stink for three days and the meat was much more tender.

Provided by Burgs country kitch

Categories     Beef Organ Meats

Time 1h50m

Yield 4-8 serving(s)

Number Of Ingredients 4

8 slices calf liver (deveined)
1 -26 ounce Campbell's Cream of Mushroom Soup
1 (10 1/2 ounce) can French onion soup
2 medium onions (thinly sliced)

Steps:

  • Mix soups together, spread a thin layer over bottom of 13"x9"x2" baking dish.
  • Put a layer of liver, a layer of onions,and a layer of soup mixture. Repeat with second layer if needed.
  • Cover with remaining soup mixture.
  • Cover dish with foil and bake at 350 for 1-1/2 hour.
  • Serve with mashed potatoes.

BRANDIED CALF LIVER AND ONIONS



Brandied Calf Liver and Onions image

Liver had not been one of my favorites..however, after making this recipe, I changed my mind. The brandy and raisins give this dish that special taste. Also is an excellent source of iron.

Provided by Patricia Manson

Categories     Beef Organ Meats

Time 24m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons all-purpose flour
1/4 teaspoon pepper
1 pinch salt
1 lb calf liver, sliced thin
3 slices bacon
1 onion, sliced into rings
1/2 cup raisins
2 tablespoons brandy
1 tablespoon cider vinegar

Steps:

  • On sheet of wax paper, combine flour, pepper and salt.
  • Dredge liver in flour mixture.
  • In large non-stick skillet over medium heat, cook bacon until crisp.
  • Remove to paper towel to drain; crumble when cool.
  • To drippings in pan, add liver and saute, in batches if necessary, until golden brown-- about 1 1/2 minutes per side.
  • Remove to serving platter, keep warm.
  • Add onions to skillet, cook until soft, about 3 minutes.
  • Stir in raisins, brandy and cider vinegar, cook one minute.
  • Add crumbled bacon, pour over liver.
  • Serve Hot!

Nutrition Facts : Calories 128, Fat 2.9, SaturatedFat 0.9, Cholesterol 4.1, Sodium 92.2, Carbohydrate 19.9, Fiber 1.3, Sugar 11.9, Protein 2

CALF'S LIVER WITH ONIONS, RAISINS AND PINE NUTS



Calf's Liver with Onions, Raisins and Pine Nuts image

I love liver. This is an especially nice way to make it with lots of contrasts in flavours and textures. Serve with oven-roasted broccoli and cauliflower.

Provided by evelynathens

Categories     Beef Organ Meats

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons raisins
2 tablespoons marsala wine
3/4 lb frozen pearl onions
1/4 cup butter
1 1/2 teaspoons sugar
flour, seasoned with
salt and pepper (for dredging)
1 1/2 lbs calf liver, sliced thin
2 tablespoons olive oil
2 tablespoons pine nuts, toasted
1 cup beef broth

Steps:

  • In a small bowl let the raisins steep in the Marsala for 1 hour.
  • In a saucepan, combine the onions, 2 tblsps of the butter, sugar and salt and pepper to taste and add enough water to just cover the onions.
  • Bring to a boil over moderate-high heat and boil 10 minutes, or until water is evaporated.
  • Saute the onions, shaking the pan, for 5 minutes, or until golden-brown.
  • In a shallow dish, dredge the liver, patted dry, in the seasoned flour, shaking off excess.
  • In a skillet, heat the remaining 2 tblsps butter and the oil over moderate-high heat until hot and sauté the liver in batches, turning it, for 3 minutes, or until browned outside and pink within.
  • Transfer liver with slotted spatula and keep warm, covered.
  • Add the raisin mixture and stock to skillet and reduce over moderate-high heat, stirring, until thickened slightly.
  • Add the onions and salt and pepper to taste.
  • Nap the liver with the sauce and sprinkle with pine nuts.

Nutrition Facts : Calories 519.6, Fat 29.6, SaturatedFat 11.1, Cholesterol 596.8, Sodium 366.9, Carbohydrate 21.1, Fiber 1.9, Sugar 9.5, Protein 36

CALF LIVER AND ONIONS LOUISIANA-STYLE



Calf Liver and Onions Louisiana-Style image

I found this on the Cooking Louisiana website and want to make sure I keep it handy. It looks fabulous, but I haven't tried it yet.

Provided by SheCooksToConquer

Categories     Beef Organ Meats

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup milk
3 large onions, halved and sliced kind of thin
4 tablespoons butter (or bacon grease)
2 cups all-purpose flour
1 cup canola oil (or enough to cover bottom of pan about 1/4-inch)
2 lbs young calf liver, sliced
2 cups chicken stock
1/2 cup green onion
2 garlic cloves, minced
salt and pepper
garlic powder

Steps:

  • Wash liver, put in a zip bag with milk and put in the ice box for an hour or so.
  • Remove liver from bag, season with salt and pepper. Dust the liver with flour in a pan and leave them in the flour.
  • In a medium sized skillet, sauté the onions in butter until slightly brown and remove and drain Drain any leftover butter in a cup. While doing this, dust the liver once more and set on a plate. Let the liver rest a few minutes.
  • Add the cooking oil to the same pan and heat until ready to fry inches Put two or three pieces of liver in the oil leaving a 1" space between each. Keep the oil at a good temperature to maintain frying. Fry liver on each side until golden brown and remove. You are not trying to fully cook it, just brown it.
  • Take the liver out, put it a plate and cover it with foil. Pour the oil out into the the cup with the butter in it to make about 1/4 cup; pour this back in the pan and put on a medium fire. Add enough flour to make a small medium brown roux. Add chicken stock (or water) enough to make the roux a medium thickness. Be sure to boil this and sprinkle some garlic powder in it.
  • Remove roux and in the same pan return liver, onions (regular and green) and roux. Cook on medium fire for about 15 minutes (stirring every 5 minutes) or so or until liver is done but not overdone.

GRAMMIE BEA'S CALF LIVER AND ONIONS



Grammie Bea's Calf Liver and Onions image

Make and share this Grammie Bea's Calf Liver and Onions recipe from Food.com.

Provided by Lindas Busy Kitchen

Categories     Beef Organ Meats

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs baby beef liver
4 large onions, peeled, cut in half then sliced
2 teaspoons crushed garlic
2 green peppers, cut into thin strips, and halved (optional)
salt and pepper, to taste
vegetable oil
2 -3 cups flour, for dredging
1 tablespoon garlic powder
1/2 teaspoon seasoning salt
1/4 teaspoon pepper

Steps:

  • Fry up onions first in oil, and garlic, and salt, and pepper.
  • Sometimes I put in green peppers too.
  • When they are done, put them in a metal bowl, and cover, and set them aside while you cook the liver.
  • To cook the liver*, put 2-3 cups of flour on a large plate. Add garlic powder, seasoned salt and pepper, and mix well.
  • Dredge the liver on both sides, with the flour.
  • Turn the heat on high, and add a little more oil in the pan that the onions were cooked inches.
  • Get the pan hot, then turn down to med.
  • Add the liver to the pan, and cook on both sides, until cooked through.
  • Add the onions on top, turn down the heat, and let sit for a few minutes for the flavors to meld.
  • Serve liver smothered in onions and peppers.
  • I dip in ketchup and Voila!
  • YUM!
  • *I buy only baby beef liver.

Nutrition Facts : Calories 299.9, Fat 0.8, SaturatedFat 0.1, Sodium 6.6, Carbohydrate 64.9, Fiber 4.1, Sugar 7.1, Protein 8.3

SAUTEED CALF'S LIVER



Sauteed Calf's Liver image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 8

1 pound calf's liver, cut into 1/2 inch thick pieces
1 1/2 cups whole milk
4 tablespoons unsalted butter
2 medium onions, thinly sliced
1/2 cup all-purpose flour
Coarse salt and freshly ground pepper
2 tablespoons sunflower or other neutral-tasting oil, plus more as needed
4 fresh sage sprigs, thinly sliced

Steps:

  • Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 5 to 6 hours.
  • In a large skillet, heat 2 tablespoons butter over medium-high heat. When butter is shimmering, add onions. Cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring more frequently until onions are very soft and brown, 30 to 40 minutes more.
  • Drain liver and discard milk. Pat liver dry with paper towels.
  • Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.
  • Heat a large (13-inch) saute pan over medium heat and add remaining 2 tablespoons butter and the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary. Add sage and cook for 1 minute more.
  • Divide liver among plates and top with onions.

SLICED CALF'S LIVER WITH GOLDEN ONIONS



Sliced Calf's Liver with Golden Onions image

Fegato alla Veneziana. The keys to success with this classic Venetian dish are to slice the liver and onions very thin and to work rapidly to avoid overcooking. A nice accompaniment is soft polenta.

Categories     Beef     Onion     Vegetable     Sauté     Meat     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 5

1-pound piece calf's liver
3/4 pound onions, sliced paper-thin
4 tablespoons unsalted butter or extra-virgin olive oil (or a combination)
1/3 cup water
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Rinse liver to remove any traces of blood and discard membrane and any tough veins. Cut crosswise into 1/8-inch-thick slices.
  • Cook onions in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring, 1 minute. Cover skillet and continue to cook, stirring occasionally, until softened and golden brown, about 10 minutes. Transfer to a bowl and keep warm, covered.
  • Pat half of liver slices dry and toss with salt and pepper to taste. Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté seasoned liver, shaking skillet and turning liver, until browned on both sides but still pink inside, about 2 minutes. Put cooked liver on top of onions and cover.
  • Add water to skillet and deglaze, scraping up brown bits and boiling until liquid is slightly reduced. Pour sauce over cooked liver and wipe skillet clean. Sauté remaining liver as above, then add rest of liver with onions and parsley, tossing briefly.

CALVES LIVER AND ONIONS



Calves Liver and Onions image

I think this dish has an undeserved reputation. When it's cooked up nice and crisp it's really wonderful. I had kids eating this like crazy, because I didn't tell them what it was!

Provided by MizzNezz

Categories     Beef Organ Meats

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb calf liver
salt and pepper
3/4 cup flour
1/2 cup vegetable oil
2 medium onions, sliced

Steps:

  • Cut liver in small serving size pieces.
  • Salt and pepper pieces.
  • In a 12 inch skillet heat vegetable oil.
  • Make sure it is good and hot (I use medium high).
  • Lightly roll pieces in flour.
  • Saute in hot oil till brown on one side, turn and brown the other side.
  • About 4 minutes per side.
  • Remove from skillet and keep warm.
  • Add onions to skillet and fry about 5 minutes till crisp tender.
  • Put onions over liver and serve.

CALF'S LIVER WITH RED WINE SAUCE



Calf's Liver with Red Wine Sauce image

This is a very tasty way to do liver. Also a very easy recipe to make. The marinating time of 30 minutes is not included.

Provided by evelynathens

Categories     Beef Organ Meats

Time 14m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 cup dry red wine
1 1/2 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon dried sage, crumbled
10 ounces liver, in 2 ¼ inch thick slices
2 slices bacon, chopped
1 tablespoon finely chopped parsley

Steps:

  • In a shallow baking dish, combine well the wine, vinegar, garlic, sage and season to taste.
  • Add liver, turning to coat.
  • Let marinate at room temperature for 30 minutes.
  • In a large skillet, cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towel to drain.
  • Drain liver from marinade and reserve marinade.
  • Pat liver dry.
  • Heat bacon fat over moderately-high heat until hot but not smoking.
  • Add liver and saute, turning once, for 2 minutes, or until it is brown outside and still pink within.
  • Transfer to a heated platter.
  • Add marinade to skillet and boil over high heat, scraping up brown bits, until it is reduced by half.
  • Strain pan juices through a fine sieve over the liver and sprinkle bacon and parsley over.
  • In my home, we always had broccoli when we had liver (this cause me much grief as a child, but I grew to love it.) Oven-roasted broccoli and asparagus would be great here.

Nutrition Facts : Calories 286.4, Fat 8.8, SaturatedFat 3, Cholesterol 395.2, Sodium 169.3, Carbohydrate 8.5, Fiber 0.3, Sugar 0.4, Protein 30.1

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