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"From "American Regional Cooking" from the International Culinary Institute at the Art Institute. Sauteed Chicken Livers done Orleans style, serve with toast points or fresh pasta.

You can sub any poultry liver, but make sure to soak in milk for an hour to remove a lot of the uric acid (ammonia smell) that is usually present in..."

Ingredients: fresh basil, fresh parsley...

"Rich tasting caramelized onions combined with Madeira makes a spectacular sauce for chicken livers. Serve with rice or over toast so you don't miss a single drop. Update: 06/22/09 - if the sauce is running low add some chicken broth or beef broth to extend it! ;)"

Ingredients: cooking oil, fresh ground black pepper...

"Smooth cool elegant rich chicken liver pate....A lovely recipe resurrected by The Times-Picayune from 1997 in response to a request - it is a Marcelle Bienvenu recipe (that ensures it is outstanding)."

Ingredients: cognac, egg yolks...

"From "The Top 100 Cajun Recipes of All Time" cookbook. Recipe by Teska Moreau. Times and servings are a guess-timate until I make this."

Ingredients: chives, calf liver...

"I've always wanted to make this - forgot where I found it."

Ingredients: salt & freshly ground black pepper, green onions...

"A Southern dish with a ton of flavor. I serve it as a main course. From a Southern Living cookbook."

Ingredients: pepper, bulk pork sausage...

"These dirty rice balls are so delicious. It makes for a great side dish or even a great party pleaser. I got this recipe from Emeril's website."

Ingredients: fine breadcrumbs, ground lean pork...