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"I know, I know, some of you can't tolerate liver but for those of us that love it try this recipe! The liver comes out crisp and has a wonderful flavor with just a hint of lemon. Even kids have been known to like it. Substitute Chicken livers if you wish."

Ingredients: calf liver, dried dill weed...

"From the HARROWSMITH COOKBOOK with thanks to a Ms. C. Suche of Winnipeg, Manitoba, Canada, who suggests serving this unusual and tasty liver-dish on a bed of stir-fried beansprouts."

Ingredients: cornstarch, honey, mushrooms...

"Chicken livers in wine and herbs with tiny pasta. This is my favorite way to eat them."

Ingredients: acini di pepe pasta, dry white wine...

"This recipe was sent to me by my daughter Peggy, She said that this is very good. The recipe comes from Gourmet Magazine 10/80."

Ingredients: dry white wine, parsley...

"Sweetbreads (thymus gland) are the ultimate organ meat, highly prized by chefs and connoisseurs for their mild flavor and velvety texture. They can be sauteed, braised, poached, grilled, fried, and even roasted. In addition to center of plate entrees, sweetbreads can be served as hot or cold appetizers or hors d’oeuvres. They can be purchased in specialty..."

Ingredients: fresh Italian parsley, extra virgin olive oil...

"Not sure why my Aunt called this Venetian or where the recipe orginated from (I am transcribing all my family's recipes slowly but surely), but it is a good liver preparation. This is excellent served with buttery mashed potatoes."

Ingredients: fresh Italian parsley, calf liver...

"This recipe calls for only 7 minutes of cooking time and recommends that the heart be served medium rare - I like mine just the slightest shade of pink so cook it a total of 12 minutes, but do not overcook"

Ingredients: pepper, veal heart, olive oil...

"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."

Ingredients: dried sage, dry red wine...

"I grew up eating liver cooked this way, although without the onions, because this was the way Mum did it. I love it, and always have. Mum never liked onions, but once I married and left home, I learned to love them, so I just added them to the "recipe" - which by the way until now has never been written down."

Ingredients: pepper, onions, salt...

"I know there are already several stuffed pepper recipes here, but nothing was really tempting my taste buds (not even the ones that I’ve already posted) so, I decided to create another one. Feel free to use any color pepper you want, this is just my personal choice. Also, feel free to add more or less of the spices according to your taste buds. Be..."

Ingredients: dried oregano, eggs...

"The secret to tender liver is to remove as much membrane as possible and to not overcook it (it should still be pink inside)."

Ingredients: calf liver, dried oregano...

"adopted recipe"

Ingredients: cumin, chicken fat...

"For all you liver lovers. Another one of my mom's recipes. This is how she always made liver, and I love it. The gravy is delicious served over mashed potatoes"

Ingredients: ketchup, onions, water...

"Beef heart anticuchos (Peruvian-style brochettes).


Preparation time is estimated since I have never made these yet.

Recipe taken from The Art of Peruvian Cuisine, by Tony Custer."

Ingredients: beef heart, oil, salt...