Liver With Apple And Onion Recipes

Steps:

• Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
• When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

Steps:

• 1. In a large skillet, fry the bacon until crisp. Remove to a paper towel lined plate to drain. Break into pieces.
• 2. Drain most of the bacon grease, leaving enough to sauté the onions. Add more as needed for the apples and liver in the remaining steps.
• 3. Add onion slices to the skillet and sauté until tender. Add the apple chunks to the skillet and sauté just until heated through. Remove the onions and apples to a dish.
• 4. Slice the liver into thin slices or pieces.Sprinkle with onion and garlic pepper. Add to the skillet and quickly stir fry on medium-high heat. Remove from heat. Return the onions, apples and bacon pieces to the skillet. Toss to combine. Pour into serving dish .Serve with a tossed salad, and hot butter crumb noodles or mashed potatoes.
• 5. Note: Chopped celery, mushrooms and/or bell peppers may be sautéed with the onions if desired; and make a brown gravy with the residue left in the skillet.

Steps:

• In a large skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and pour off all but 2 tablespoons of the fat. To the fat remaining in the skillet add 2 tablespoons of the butter and cook the onions in the fat over moderate heat, stirring occasionally, until they are softened and light golden. Add the apples, cored and cut into eighths, and cook the mixture until the apples are light golden. Add the vinegar, the sugar, and the wine, bring the mixture to a boil, and boil it for 3 minutes, or until it is thickened. Transfer the mixture to a heated platter.
• In the skillet, cleaned, heat the remaining 2 tablespoons butter over high heat until the foam subsides and in it sauté the liver, patted dry, turning it, for 3 to 4 minutes, or until it is browned and slightly pink within. Arrange the liver over the apple mixture, sprinkle the bacon, crumbled, and the chopped parsley over it, and garnish the platter with the parsley sprigs and the lemon wedges.

Steps:

• Heat two tablespoons of olive oil in a large frying pan. Add onion and cook it slowly over low heat, uncovered, with garlic, thyme, rosemary, salt and pepper. The onion should take about 45 minutes to become tender and almost caramelized. Do not let it burn.
• Meanwhile, saute apples in butter until lightly brown. Set aside and keep warm.
• Remove the onion from frying pan and keep warm. Add remaining olive oil (a little more if necessary) and saute liver quickly on both sides (about three minutes altogether) in order for it to be pink. Add the wine and over high heat scrape up the cooking juices. Put liver onto a serving dish with onions and top with apple. Serve immediately.

Steps:

• In a large non-stick skillet or wok, saute chicken livers and onions on medium-high heat for 10 minutes (NO oil or butter needed).
• Add chopped apples and seasonings. Reduce heat to medium; cook for 10-15 minutes more or until done, stirring occasionally.
• Sprinkle with chopped fresh parsley, and serve immediately. Goes great with sides of real home-made mashed potatoes and green beans!

Steps:

• Saute onion and apple sliced in 4 T. butter until limp.
• Remove and set aside.
• Dust liver in flour.
• Season to taste.
• Brown in remaining 4 T. butter for 4 minutes on each side.
• Remove and set aside.
• Add wine and apple cider.
• Reduce to half.
• Add flour to water and beef base.
• Mix well.
• Add onions and apples.
• Heat thoroughly.
• Add liver and heat untilmeat is heated through.
• Serve immediately.