Reviewed: Sep. 22, 2008

I used this tonight as the first time I cooked Liver and Onions. It was awesome. I didn't have any flour so I rubbed Montreal Steak Seasoning over the liver and also ground sea salt and garlic over it while it cooked. I added butter as it cooked off. It still has a bit of the liver aftertaste, but not the texture, it is more like steak now. I will definitely make this again.

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lyrica42

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Reviewed: Aug. 12, 2008

I have made this recipe many times and the milk does mellow out the liver flavor. However, not diet conscious, I fry bacon with the onions and cook the liver in the bacon drippings. Gives it a wonderful flavor.

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Joan Stroud

Cooking Level: Intermediate

Home Town: Sault Ste. Marie, Ontario, Canada

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Reviewed: Jul. 26, 2008

I thought this was a great one!!! It was still super easy to make and I think the milk did make a difference. My husband tried it, but he still didn't like it.

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Trinity

Cooking Level: Intermediate

Living In: Loveland, Colorado, USA

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Reviewed: Jul. 24, 2008

Hmmm...how do I review this? I had (note...past tense) a childhood memory of actually liking liver. So when I was given some to cook, I made this. The house smelled wonderful, the onions looked beautiful, but then...I tasted it. It's a strange flavor; I think if you like livers, this could be a good recipe. But even after dousing it with ketchup, no go. So I can't really say it's a bad recipe since I believe this is all about personal preferences. But I cannot rave about it either.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Jul. 23, 2008

Soaking the liver in milk is something I never thought about. I have a technique i use to make my liver tender and it is to prepare your liver for frying but DO NOT preheat your skillet.Put your liver in a cold skillet for 2-4 minutes then turn the stove on and cook as usual.I used both of these techniques together and my liver was soooooo delicious.I soaked my liver about 15 minutes.

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Tonya

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Reviewed: Jul. 9, 2008

Best liver and onions the milk really worked to take bitterness away and left meat sooooooo tender. Even my boyfriend (who ates liver said it was ok) big deal for such liver hater!...thanks for sharing!!!

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DINKYSCORNER

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Reviewed: Jun. 22, 2008

I haven't made liver in forever so I was surprised to find that my local store only carried it frozen. Defrosted the package in a bowl of water (only took a few minutes) and made the recipe exactly as it called for. It was dee-lish! Tender and moist, and it cooked really fast. I will never make it another way again.

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Eve

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Jun. 22, 2008

I didn't find anything special about this recipe. I did think the milk gave it a slightly different flavor but not by much. I'll stick to my regular method though. I like the flavor of liver just fine.

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Southern-Girl

Cooking Level: Expert

Home Town: Cleveland, Mississippi, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jun. 9, 2008

This was excellant

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Dave

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Lake In The Hills, Illinois, USA

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Reviewed: May 18, 2008

The title of the recipe is perfect as this is absolutely the best liver and onions. Thank you very much for the recipe.....YUMMY!!!

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Cecelia

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Port Charlotte, Florida, USA

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Reviewed: May 14, 2008

I have made this recipe many, many times, and it's officially now the only way i make liver. love this recipe.

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djo

Cooking Level: Intermediate

Living In: Tampere, Pirkanmaa, Finland

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Reviewed: Apr. 7, 2008

my husband loves liver and brought several for our freezer when he picked up our side of beef ( many people don't like it and leave it behind at the farm) horrified at the prospect of both taste and smell , I looked up two recipes on the site and encouraged him to use them while i was out of town. he choose this one and absolutly loved it! my son who was not a liver fan enjoyed it also. They plan to make it again. Perhaps one day when i'm feeling brave i'll try it too!

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Lady Linda

Cooking Level: Expert

Home Town: Charlotte, Michigan, USA

Living In: Jackson, Michigan, USA

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Reviewed: Apr. 7, 2008

The best liver and onions I have ever had!!Followed recipe exactly!

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ColeenM

Cooking Level: Intermediate

Living In: Cape May, New Jersey, USA

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Reviewed: Apr. 1, 2008

My husband and I love liver and onions, and this was the best ever! We won't wait so long before preparing this recipe again... and again... and again.

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BebeJo

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2008

I made never made liver and onions and decided last month to give this recipe a try. Everyone loved it and have requested it again this month. Great recipe, thanks so much.

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SheWolf

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Reviewed: Feb. 3, 2008

I made this recipe for my husband. I decided to use this recipe simply because soaking it in milk made sense to keep it moist. My husband took a bite of it and just RAVED!! He said it was amazing. He also said that as many times as he has gotten this in a restaurant it has never been this good!! THanks so much for sharing this recipe. Oh and as a side note, this was an extremely easy recipe and I soaked the liver for about 4 hours.

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brijenn

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Reviewed: Jan. 17, 2008

I prepaired this recipe for dinner this evening and it was GREAT. I am looking forward to trying some of your other recipes. Thanks much!!!!

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Ken K.

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Reviewed: Jan. 13, 2008

This is a fantastic recipe. I hate liver, but my husband loves it. I decided to try this recipe for him and he complained that it didn't taste as much like liver. But I was able to eat some and it tasted okay to me. I would say that this recipe produces a much milder flavor for the liver.

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Michelle

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2008

I can't remember the last time diner cost $1.00! This recipe is great. I absolutely love liver. I marinated it in milk all day long. I made this last night because my boyfriend was working and he hates liver. The milk definitely mellowed the taste, but I still think it totally tastes like liver, and liver haters wouldn't like it at all. More for me! Thanks for the recipe.

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