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Ingredients: pepper, dried parsley...

"Shortly after I bought some pocket cutters to make turnovers (cuts on one side and then you use the other side to seal the turnovers), I created this recipe as a tasty way to eat chicken livers...which I love. Feel free to subsitute your favorite pie crust for the store bought mix."

Ingredients: pie crust mix, pepper...

"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...

"The only kind of liver I can stomach, so I'm always on the lookout for new recipes...Here's one of them that I serve over cooked linguine with a tossed green salad!"

Ingredients: dried basil, extra virgin olive oil...

"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...

"An old favorite, sometimes called roumaki. From The United States Regional cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: salt and pepper, bacon, butter...

"From the Canadian Cooking Magazine Ricardo. Ricardo suggests serving with a rich Pinot Grigio from Alsace."

Ingredients: white port, maple syrup...

"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...

"Best comfort food and a great appetizer!"

Ingredients: fresh ground black pepper, kosher salt...

"This dish is awesome! It is comfort food (for me, at least), savory and not like all other pasta dishes. It is a combination of a couple of recipes - need I say that chicken livers are a favorite of mine. :) A lot of the residents seem to like a little taste here and there - since they are high in iron etc. the good outweighs the bad! AOL - Recipes."

Ingredients: fresh ground pepper, dried basil...

"Chicken livers have always been a staple on my diet, from when I was a little girl.I have combined a few recipes with my own and I came up with this one. I hope you enjoy them as much as I do They are comfort food for me!.;)"

Ingredients: fresh coarse ground black pepper, fresh mushrooms...

Ingredients: eggs, milk, salt...

"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...

"Hearty enough to be a main course; great for a cold winter day! Easy to make from ingredients most people have on hand. I came up with this recipe back in the 1980's and my young daughter (now 31) named it.

Note: Be sure to use Kluski noodles; they are what make it special! They are a thick egg noodle with a taste similar to dumplings...."

Ingredients: pepper, kluski noodles, onions...