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LIVER LIKE IN TYROL

LIVER LIKE IN TYROL

1. The liver is cut into thin strips. The smoked bacon is cut into cubes, then put together with the butter in a large pan. On high heat, stirring constantly, fry; when the butter has melted and the bacon is glassy, ​​add finely chopped onion. Cook together for a few moments, then add the liver and fry for about 5 minutes. Sprinkle with flour, mix well, pour the wine and soup and boil covered for 6-7 minutes.

2. When it is ready, salt it, pepper it, pour the sour cream and taste it with lemon juice. Serve with a garnish of mashed potatoes, boiled rice or sliced ​​apples and hardened in butter. A white wine can accompany this prepared.


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Lebanese style chicken liver

Note: You can find the 7 spices above in a mix under the name of 7 spices - 7 spices, in case you have this mixture at hand, use 1 teaspoon of it for this preparation.

Heat the oil in a pan. Add the chicken liver with the spices and fry for about 8-10 minutes or until brown on all sides.

Take the livers out of the pan and keep them away. Using the same pan, fry the onion for a few minutes until soft.

Add the chicken liver, chilli powder, lemon juice, paprika, salt and pepper over the onion and fry for another 5 minutes. Serve with salad.


The nutritional value of the liver in children's nutrition

Poultry liver, due to its high content of iron and vitamin A, is an optimal choice for one of the first protein-based foods introduced in the baby's diet, protecting the little one from anemia. But, unlike other sources of protein, it brings an important nutritional intake in the diet and due to a high content of folic acid, vitamin A and vitamin B12, all extremely important in the physical development of the little one. So:

  • Vitamin B12 - balances and supports the production of red blood cells
  • vitamin A in the form of retinol, alpha and beta-carotene, including lycopene - supports healthy vision
  • vitamin B2 or riboflavin - for the repair and complete development of body tissues, including skin
  • zinc, phosphorus and magnesium - boost the immune system and ensure the development and support of the immune system
  • proteins - to keep skin, hair and nails healthy
  • selenium - to maintain the level of iodine necessary for the proper functioning of the thyroid gland

Nutritional information

Calories 47
Calories from fat 16
Total fat 2g
Saturated fats 1g
Trans fat 1g
Cholesterol 158mg
Sodium 21mg
Carbohydrates 0g
Protein 7g
Vitamin A 75%
Vitamin C 13%
Calcium 0%
Proud 18%
Vitamin B12 79%
40% Folic Acid
Magnesium 2%
Zinc 7%
Selenium 33%

  • Fat soups of pork, duck, goose
  • Belly soup, beans, smoked pork
  • Vegetables such as beans and dried peas, cabbage, eggplant, hot peppers, mushrooms, radishes, onions, garlic, celery, leeks or pickles
  • Pork, duck, goose, game, fried or smoked meat, sausages, organs
  • Fatty or smoked fish, canned fish, seafood
  • Fats: lard, bacon
  • Omelette, fried eyes, mayonnaise
  • Milk and fatty dairy products
  • Warm bread, black bread, biscuits prepared with fat or cocoa
  • Sweets and cakes: those containing fat creams, eggs, cocoa, cream / fat, cake, ice cream, chocolate
  • Walnuts, hazelnuts, almonds, salted olives
  • Spices: pepper, horseradish, paprika, bay leaf, mustard, vinegar
  • Drinks: coffee, soft drinks

1. herbs - of all kinds, in the form of salad or vegetable juices (1 glass / day)

2. Beet - rich in flavonoids, can be eaten raw in salads, or as a juice diluted with water

3. GrapefruitIt is rich in vitamin C, it can be consumed as a fresh juice

4. turmeric - is a spice with anticancer and anti-inflammatory properties, a powerful antioxidant. Thus, it accelerates the detoxification process, stimulating the functions of the gallbladder (gallbladder).

5. Armory - silymarin

6. Spirulina

7. Hydration it is very important, do not forget to drink two liters of water a day, possibly with a little lemon. Lime, chamomile or mint teas are also recommended, which help to detoxify the body quickly and effectively.


Similar recipes:

Breaded pork liver with breadcrumbs

Breaded pork liver prepared by frying after being passed through beaten egg, flour and breadcrumbs

Fried pork liver breaded with bacon

Pork liver fried in oil, after being passed through flour and breaded with bacon

Pork liver with sour cream and maca sauce.

Pork liver with sour cream sauce, white wine and mustard, with macaroni and vegetables (carrots, onions and bleach)

Pork liver with sour cream sauce

Pork liver with sour cream sauce, can be served hot with garnishes of potatoes, rice and others


Liver

# 1 BD

  • The cook of the month
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    • Location: Bucharest

    There are three recipes from the same liver so I will put three consecutive posts so that it is not tiring to follow.

    The first step: we dispossess the supermarket, which in turn deprived the pig of a piece of liver that we left in the milk for a while. Time to drink a beer.

    I first left it whole and then sliced.

    For the first thing, liver with egg "cup" - in my case at the bowl - heat the liver a little with a little onion and a lot of pepper (it seems to me that the liver without pepper has no chicory).

    Meanwhile, grease the chosen shape with butter

    we put the livers in it, we break an egg and we put it in the oven (I put it on the water bath because I didn't know if the bowl I gave only 1 leu is resistant to heat)

    Thumbnails attached

    # 2 BD

  • The cook of the month
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    to keep the liver cold without always looking at me in the fridge, I used a piece of ice cap

    for this we need liver (very well wiped milk) and a healthier onion

    which we cut into thick rounds

    in the remaining oil we soak the liver

    until it is done, prepare the sauce in a bowl of rosemary, olive oil, balsamic vinegar, salt and pepper

    after spraying all the walls we move everything in a glass and emulsify with the ness mixer

    finally we mount everything on the plate: liver, onion, sauce:

    Thumbnails attached

    # 3 kaperonis_27762

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    # 4 kaperonis_27762

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    # 5 BD

  • The cook of the month
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    I put step by step without the intention of offending the housewives who know how to make a bread, I think that maybe another bachelor will come in here

    so we have the liver well salted and given with a mixture of thyme, pepper and sumac (ofcors that you put what you want), flour, beaten egg and breadcrumbs

    production per hectare minus one '

    final liver (of course it goes with various garnishes, I only put some tomato sauce and mayonnaise on the plate)

    if I didn't drink all the porto glass last night, I had another option, so there are only three left. if I take another liver I come back. Needless to say, all the options go well with the liver, but pay attention to the frying time and POOOOOC!

    jenny, jump if it's a thick piece of flour and it has zama

    Thumbnails attached

    Edited by BD, 24 June 2007 - 04:46 PM.

    # 6 kaperonis_27762

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    # 7 BD

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    it also works with chicken liver, at this pork or beef you have to know how much to leave it to come out soft. and don't be unlucky enough to break an ox butcher on it, I suffered once, you said you were eating algocalmin.

    and the one with onions also goes on the grill, I put it in oil so that I don't heat that cast iron mastodon.

    # 8 droopina

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    Life sucks and then you die! Damn right!

    # 9 kaperonis_27762

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    it also goes with chicken liver, at this pork or beef you have to know how to leave it to come out soft. and don't be unlucky enough to break an ox butcher on it, I suffered once, you said you were eating algocalmin.

    and the one with onions also goes on the grill, I put it in oil so that I don't heat that cast iron mastodon.

    so as not to risk it, I'd better get Chris to do it. from him I learned the flour thing, that I painted myself and the whole kitchen, before. and he makes the onion recipe. a goodness.

    # 10 kaperonis_27762

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    what are you eating what are you eating droopina, say it all.

    # 11 Gabriela Carmen

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    . many recipes!
    I really like the liver, I don't know why it doesn't (too) search here. I can't wait to do it. all variants.
    . yes one by one, one by one.

    'The first step: we dispossess the supermarket, which in turn deprived the pig of a piece of liver that we left in the milk for a while. Time to drink a beer '.

    . apples and no beer? or is it not going well ?!

    PS I let you know when and how it comes out. The one with the sauce at least is really 'deadly'.
    I can't wait to do it!

    # 12 Adriana Nicoleta

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    auction seems to me a destructured Venetian liver

    I was attracted to the bread, as I find liver in the butcher's, I do it. but the one with the egg is also very interesting

    # 13 BD

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    The one with the egg I made a long time ago with the liver. The bread was exaggerated for a long time so I did it too "liver salad".

    Of course you can use boiled or grilled liver, this is in the "scrap salad" category. Or rather it was

    I gathered some vegetables (red cabbage, more or less fatty peppers, onions):

    I mixed with mayonnaise, horseradish and sour cream:

    ps: jenico, the breaded liver of the dropine was a piece of advice he gave me when I told him that I make livers: bread it and put it in the oven but I missed the episode

    Thumbnails attached

    # 14 droopina

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    I don't like these pork or beef livers and I discovered a method by which I could eat them too, without side effects. I'm convinced it's not new and it's not an invention, but I like it like this:
    I wash the livers, clean some more garlic, make holes in the livers and put the garlic cloves in there. On top I put salt, pepper, thyme, bay leaf and other herbs, if I still have them around the house (in general I never miss thyme and bay leaf), cut a small onion into rounds (if I want, if not, don't kiss them), a tomato or two, I put them all in the tray, cover them with aluminum foil and put them in the oven. The livers come out so good that they can't resist the temptation otherwise I don't even eat these.
    Simple as hello


    1. Wash the liver, clean the skins and cut into suitable slices. They are kept in milk for 30 minutes or even an hour, to soften and acquire a special aroma.

    2. Remove the liver from the milk, pass it through a stream of warm water and arrange it in the tray.

    3. Peel the onion, pepper, wash the gooseberries or currants and place them among the pieces of liver. Mix the wine with 100 ml of water, melted butter and pour over the liver. Season with pepper, paprika and coarse salt, cover the tray with a lid and put in the hot oven.

    4. 10 minutes before removing the tray from the oven, remove the lid and let it brown for a few more minutes. Serve hot with baked bread on the hearth and garnish with green basil leaves.


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