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"I created this dish when my husband asked for some organic chicken livers and didn't want my usual way of making them. I met the challenge; he raved and I was pretty surprised myself at how delicious this simple recipe tasted. Luckily I have more livers in the freezer because I'm already wanting more. If you like chicken livers you will love..."

Ingredients: cooked rice, mushrooms...

Ingredients: cider vinegar, salted cashews...

"My DH loves liver so I make it for him.
He loved this.
From Healthy Eating Cookbook
Points 4."

Ingredients: pepper, calf liver, dried sage...

"This was one of my favorites made by Mother, growing up in Nashville, TN. She got it from her Better Homes & Garden Cookbook (much older version than the one I got when I married). I recently tried this out on a dear upstate New Yorker friend who claimed "wasn't too crazy about beets" but loved this."

Ingredients: fat, canned beets, milk...

"An old family favorite."

Ingredients: eggs, beef tongues, milk...

Ingredients: garlic salt, olive oil, salt...

"Posted in response to a recipe request."

Ingredients: green peas, lard, margarine...

"A savory Spanish dish found on another site that looked so intriguing."

Ingredients: pepper, dry sherry...

"Try this tender dumpling with sauerkraut or buttered noodles. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: eggs, onions, parsley...

"My uncle used to eat calf brains sauteed in butter and onion than served with eggs for breakfast. This version can be served with potato salad and remoulade sauce. Found this recipe on recipehound.com and posted for ZWT 4 - Germany."

Ingredients: eggs, fresh parsley...

"Love that Fannie Farmer!"

Ingredients: skewers, olive oil, oregano...

"Tripe is the general term for beef stomach, consisting of four parts, of which honeycomb tripe is meatier and more tender and considered to be the best. Tripe is almost always sold bleached and partially cooked. This saves a lot of work, since unprocessed tripe would need to be cooked for many, many hours to make it tender enough to chew. From the..."

Ingredients: pepper, tripe...

"Calf's liver is sweeter and more tender than beef liver. This recipe comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: calf liver, fat, lemon slices...

"Succulent beef and kidney under golden puff pastry make the Canteen Restaurant's traditional steak and kidney pie a real winner."

Ingredients: fresh ground black pepper, shin beef...