This was pretty good for the simplicity of it. I did add a little extra garlic (daughter's request) and the juice of 1 lemon. Already got another request to make it. Thanks!!

Reviewed On: Apr. 13, 2009

I had a craving for liver and stopped by a local restaurant and was so disappointed that I was determined to fix my craving by making it myself. I am SO glad i found this recipe. It was PERFECT. I didn't have any milk so I soaked liver in a mild salt water solution for about 15 minutes. Also, it is important to use deveined liver to help with the tenderness. I carmelized the onions first with only about a half tsp sugar, salt, and pepper for about 10 minutes. Near the end of the liver cooking time, I added a little water to help deglaze the pan and tenderize the liver more. Again, I loved the simplicity of the recipe as well as the flavor. Thanks for sharing.

Reviewed On: Mar. 10, 2009

The only thing that stopped me from giving this 4 stars is the fact that it made the perfect shortcake for my vanilla ice cream and strawberries. I DO think, as another reviewer stated, that it is more of a biscuit/shortcake texture. It is definitely not creamy. I do not suggest using this recipe for a birthday cake. Is very dense....but tastes on point.

Reviewed On: Sep. 7, 2008