Green Noodles With Chicken Livers Recipes

Steps:

• Pick over the chicken livers and cut away any tough connecting membranes. Cut each chicken liver into quarters.
• Heat the oil in a small skillet and add the livers. Cook, shaking and stirring the skillet, about one minute. Sprinkle with salt and pepper. Drain well.
• Cook the noodles according to package directions or to taste. Drain well.
• Heat the butter in a skillet and add the livers. Cook, shaking the skillet and stirring, until heated through. Add the noodles and stir. Add the egg, salt and pepper. Stir to blend well. Sprinkle with chopped parsley and serve.

Steps:

• Cook egg noodles to al dente.
• Once cooked, drain noodles and add all ingredients while noodles are still hot.
• Pour into a greased 9 x 13 pan.
• Sprinkle with more cheese if desired.
• Bake in 350 degree oven until heated through.

Steps:

• In large deep skillet, add olive oil and preheat to medium heat.
• Toss in the green pepper and sweet onion, saute quickly. Lift out on toweled plate. Pat towels on top to remove oil.
• In medium bowl, beat egg until frothy and cold water.
• Place flour in a flat pan with the salt and pepper.
• Put cornstarch in a ziplock bag, a little at a time, add a few dry chicken livers and shake shake shake. Remove the livers from the bag. and coat in the egg mixture then in flour mixture and place in a heated pan.
• Do this until all chicken livers are coated and placed in the pan. Sprinkle with salt and pepper.
• Sauté until golden, turning over once or twice. Place on a heat proof plate, cover and keep warm in 250°F oven.
• Return the sautéed green peppers and onions to the pan and add tomato sauce,sugar if desired, sprinkle with chili pepper and Tabasco if desired.
• Stir around until simmering.
• Serve with hot buttered noodles or rice.
• In a large deep serving platter, spoon noodles around the edges, then the peppers and onions and then place the livers on top.

Steps:

• Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.

Steps:

• Roast or stew chicken according to your favorite method. Mom bought one already cooked at the grocery deli.
• Remove meat from chicken and cut into 1 1/2 inch cubes.
• In a skillet, heat the olive oil on medium, and saute the green pepper, onions, and mushrooms until just tender.
• Bring chicken stock to a boil and add noodles, cooking until tender. Do not drain, but leave the noodles in the broth.
• Add chicken and saute mixture to pot of noodles.
• Add peas, olives and pimentos to pot.
• Season with salt and pepper.
• In a 3 quart casserole, ladle 1/2 of chicken/noodle mixture, then sprinkle with 1/2 of cheese. Pour in remaining mixture then top with the rest of the cheese.
• Bake, covered for 45 minutes in a preheated 325 degree oven.
• Uncover and bake for 15 more minutes, until cheese is lightly browned.

Steps:

• Cook chicken in salted water for 25-30 minutes or until tender; Remove chicken and reserve stock.
• Cut chicken meat into bite-size pieces; set aside.
• Cook noodles in stock until tender; drain and set aside.
• Saute green pepper, onion, and celery in 1/4 cup butter until tender.
• Add cheese; cook, stirring constantly, until cheese melts.
• Stir in soup and mushrooms; cook until bubbly.
• Add chicken and noodles; mix well.
• Spoon into a greased 13 x 9 x 2 inch baking dish.
• Combine remaining 1/4 cup butter and cracker crumbs.
• Sprinkle over the chicken mixture.
• Bake at 325 degrees for 40-45 minutes.

Steps:

• Cut the livers in half. Pick over and discard any tough connecting membranes. Set aside.
• Heat the olive oil in a nonstick skillet over high heat. Add the mushrooms, salt and pepper. Cook, stirring often, until the mushrooms are lightly browned. Add the shallots and garlic and cook, stirring, until wilted. Do not brown the garlic. Add the crushed tomatoes, cubed tomatoes, basil, pepper flakes, salt and pepper; bring to a boil and simmer 5 minutes. Set aside.
• Meanwhile, put the flour in a flat dish. Add salt and pepper, and blend well. Add the livers and stir thoroughly to coat them. Remove them and shake off excess flour.
• Heat the vegetable oil in a large nonstick skillet over high heat. Add the livers a handful at a time and cook, turning as necessary so they brown evenly and are crisp, about 3 minutes. Transfer them with a slotted spoon to the mushroom mixture.
• Cook the noodles to the desired doneness. Drain well and reserve 1/4 cup of the cooking liquid.
• Return the pasta to the kettle. Add the liver-mushroom mixture, the cooking liquid and the cheese. Over medium heat blend and toss gently but thoroughly. Serve immediately.

Steps:

• Put onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until onions are dry and almost sticking to pan, about 20 minutes.
• Stir in a tablespoon of oil or butter and a large pinch of salt and a few grindings of black pepper, add rosemary and turn heat down to medium-low. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 15 minutes more. Remove vegetables from pan; set aside.
• Wipe pan with a paper towel, put it over medium-high heat and add remaining oil or butter. When oil is hot or foam from butter has subsided, add chicken livers. Keep heat high and cook livers quickly, turning them until brown and crisp on both sides but still pink on inside, about 3 or 4 minutes total. Remove from pan.
• Return vegetables to pan along with vinegar and 2 or 3 tablespoons water, just enough to deglaze; stir well to combine and serve with livers and crusty bread, or on toast.