The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 8, 2009
This recipe was delicious and so were the leftovers! Due to circumstances beyond my control I ended up marinating the liver in milk for approx. 24 hours but it still ended up very good! Everyone who ate it told me to rate it a '5'!
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Cooking Level: Intermediate

Living In: Bartlesville, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 23, 2009
Well, something rare happened to me about this recipe. I bought just enough liver for two dinners ( me and my whole family love it! ). The first time I made following the recipe exactly as it said to and it was wonderful! The presentation, the flavor, soooo good! So, I froze the rest of the meat for another occasion. When I made it, I don't know if it was because the liver was frozen (I followed the recipe's instructions exactly like the first time) but it was a complete disaster! The liver fell apart and it looked like ground liver; also the flavor was kind of bitter... so I do not know what I did wrong; I throw away the whole thing... but based in my first experience about this recipe IT WAS ABSOLUTLY YUMMY. Thanks for sharing! Monica.
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Cooking Level: Expert

Living In: Modesto, California, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 22, 2009
I must have done something wrong because it was terrible.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
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Reviewed: Jun. 9, 2009
Excellent, simple recipe for great liver and onions. I used beef liver (not calf) and brown sugar instead of white. Turned out great - tender and good texture. Will make again!
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Cooking Level: Intermediate

Living In: Mansfield, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 4, 2009
good recipe i followed direction then made a gravy in the pan with liver yummy no leftovers here
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 1, 2009
I decided to try soaking my liver in milk before cooking it. I admit, I was a bit skeptical about the whole idea. After soaking it for an hour I prepared it in my usual way. My husband, who has been eating my liver & onions for 20 years, swore it was the best liver I ever cooked. No matter how you like to cook your liver, I recommend you try the milk idea at least once.
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Cooking Level: Expert

Home Town: Durand, Michigan, USA
Living In: Morrice, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 1, 2009
Very good....followed recipe to a T. We like liver and I think next time I won't let it soak so long as there wasn't much liver taste to it at all.
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Cooking Level: Intermediate

Living In: Montague, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 15, 2009
great recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 15, 2009
This recipe was absolutely the best.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 11, 2009
very good !!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 10, 2009
I really liked this. It really does mellow out the liver flavor. DH said it didn't have enough liver flavor for him - but it didn't keep him from going back for leftovers the next day - leftovers that I was saving to take to my parents - who I also cook for. Now I need to come up with something else for mom and dad tonight!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 10, 2009
This is how Grandma made her liver and onions, only she soaked her liver in buttermilk and she added a sliced Granny Smith apple or two. Really depended on what Grandma had on hand. Sometimes, she would fry it in a mixture of bacon grease and butter. So comforting. One of my favorite comfort foods.
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 9, 2009
Outstanding, as a "home girl" from Iowa I wasn't too sure if I would like this. My Mom cooks GREAT Liver & Onions but she must be out shopping, so I had to revert to a search on the internet. I think even SHE will love this. I know my husband and sons did!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 2, 2009
I have always been a lover of Liver and Onions and this recipe reinforced that love. The liver was perfectly seasoned and fork tender. I would not change a thing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 27, 2009
Delicious! But if you like gravy with your mashed potatoes take a can of beef broth with two tablespoons of cornstarch and add to pan after cooking onions and liver. Bring to boil, reduce heat and add liver and onions back to mixture. For about another 10 minutes or so and voilà gravy for your liver and onions! Applause!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 13, 2009
This is a really good liver and onions recipe. It goes great with rice pilaf and and salad> Thanx :)
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Cooking Level: Expert

Home Town: San Jose, California, USA
Living In: Winter Park, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 27, 2009
Let soak in the milk for about 3 hours, definitely does take the bitter taste out. Make sure you don't overcook, or it will get tough. Very good!
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Cooking Level: Expert

Living In: Aberdeen, South Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 15, 2009
I made this with my 10 year old daughter. She hates liver but has suffered to eat it in the past. Tonight I called it poor man steak and tried this recipe. it was great. she even asked for seconds. WOW!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 2, 2009
Just as the recipe suggests that milk takes the bitterness out of the liver which is very true, a must try.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 18, 2008
Soaking in milk very good. But all liver is best when topped with sauteed onions and mushrooms but when sauteing them add some soy sauce!!!
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