Time 2h30m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Place the rinsed liver in a large bowl and cover with milk toss gently with hands to coat all the pieces evenly in the milk; place in refrigerater for 2 hours. Meanwhile heat 3-4 tablespoons butter or oil in a large skillet over medium-high heat. Add in onions with sugar; saute until soft and lightly browned (about 10-12 minutes) remove to a plate or bowl. In a shallow dish (I use an 8x8-inch baking dish for this) season the flour with seasoned salt, garlic powder and ground black pepper. Drain the liver over a strainer (make sure to drain well). Coat each piece of liver in the flour mixture then place on a plate. Heat 2-3 tablespoons oil in skillet over medium-high heat. Add in the liver slices a few at a time; cook until browned on both sides (DO NOT OVERCOOK THE LIVER, leave just slightly pink in the middle!) remove to a large plate or platter; cover loosley with foil to keep liver warm or place in a 200 degree F oven to keep warm. Add the onions back to the skillet to heat through and combine with the browned bits in the pan. Serve the onions with the liver. Delicious!
Time 5m Yield 8-10 serving(s) Number Of Ingredients 8 Steps:
Broil the liver on both sides until just cooked (do not overcook the liver!) cool completely, then cut into about 1-1/2 inch pieces; set aside. Sauté the onions in 4 tablespoon oil until caramelized (this should take about 15-20 minutes; cool slightly. Process the cooked chicken then measure out 1/4 cup. Process the liver and onions in a food processor until minced; add in all remaining ingredients along with the 1/4 cup minced chicken; process until blended about 10 seconds, scraping down the sides of the bowl if necessary. Season with salt and lots black pepper. Transfer to a bowl, cover and chill for a minimum of 3 hours or overnight before using. The mixture will firm up when chilled (make certain to keep a spoon handy near the fridge, you won’t be able to stop tasting this LOL!).
Time P1DT3h Yield 10-12 serving(s) Number Of Ingredients 12 Steps:
A day ahead: Grease a large roaster or a roasting pan (I use my large lasagna pan for this). Sprinkle the chopped onions in the bottom of the pan. In a small bowl or cup mix together all rub ingredients. Rinse brisket under cold water, then dry with a paper towel. Rub the brisket lightly with vegetable or Canola oil. Rub the minced garlic and rub spices over both sides of the brisket, then place into the roaster pan/dish (fat-side down). Pour the barbecue sauce over the top of the brisket, do not rub into the meat, as it will disturb the rub spices, just leave the sauce sitting on top of the brisket, some will drizzle over the sides, not to worry!. Cover tightly with foil and place in the fridge. The following morning turn the brisket over to fat side up. Add in the 1 cup water and mix with the sauce in the pan (just mix together the best you can, it does not have to be completely mixed with the BBQ sauce, it will all cook together). With clean hands, rub the sauce all over the top of the brisket. Cover very tighty (if using foil make a couple of slits in the top of the foil to let steam escape) return to the fridge until ready to cook (for at least another 2 hours. Set oven to 325 degrees. Remove from the roaster from fridge (preperably 1 hour before cooking and leave on the counter). Cook for a about 4-5 hours or more depending on the size of your brisket, or until the brisket is tender (check for doneness after about 3 hours cooking, by inserting a fork into the brisket the meat will be done if the fork goes in very easily). Remove and let the brisket sit for 15 minutes before sliceing, then slice against the grain. Spoon any fat that has accumulated on top of the sauce, and serve the sauce on the side. Delicious!
Time 55m Yield 6-10 serving(s) Number Of Ingredients 15 Steps:
If using dryed pinto beans, soak overnight; drain cook beans the next morning in 4 quarts fresh cold water, season with salt to taste; mash well with a fork or spoon. Brown the meat with cayenne pepper, onion, green bell pepper, garlic, jalapeno peppers and taco seasoning mix; drain fat, then season with seasoned or whitesalt and pepper. Add in chilies and salsa; stir into beans. Stir in grated cheeses; mix well. Spoon into flour tortilla, and fold. Wrap in foil and bake for 20 minutes at 350 degrees. **You can prepare these and then freeze to bake later, if you are freezing them, prepare the filling wrap in tortilla, and then freeze in foil. **To bake frozen just remove from freezer and bake in 350 degree oven for 45-50 minutes in foil.
More about “kittencals best chopped beef liver recipes”
Time 2h50m Yield 6-8 serving(s) Number Of Ingredients 18 Steps:
Season the roast all over generously with seasoning salt and pepper. Heat oil in a small roasting pan that has a lid. Brown the roast well on ALL sides, this should take about 20 minutes; remove to a plate (make certain to really brown the roast well, it will add to the flavor of the gravy). To the same roaster pan add in onions, garlic, dried thyme, basil and dried chili peppers (if using) and the bay leaf; saute, stirring with a wooden spoon for about 5 minutes. Add in tomato paste and stir with a wooden spoon for 2 minutes, scraping any browned bits from the bottom of the pan. Add in the wine, consumme, broth and onion soup mix (do not add in any salt as yet!) bring to a boil and simmer on top of the stove for 5 minutes. Set oven to 350 degrees. Place the roast fat-side up in the broth mix and cover the roaster. Cook in the oven for about 1 hour. Remove from oven and turn the roast onto the other side. At this point, add in small potatoes, chopped carrots and/or small fresh button mushrooms if desired, and season the gravy with salt if needed. Place back in the oven to cook for another 1-1/2 hours, or until roast is tender (if the roast is not tender yet, turn over yet again and place back in the oven , cook until tender). Remove the roast to a cutting board and let rest for 20 minutes before slicing. Remove any fat from on top of the gravy and serve with roast. NOTE If you prefer a thick gravy, mix 2-3 tablespoons COLD water with 2 tablespoons flour to make a paste add to the simmering gravy and stir until thickened. Delicious!
