Reviewed: Dec. 27, 2007

People who don't like liver will like this recipe. The milk really does remove the bitter flavor that sometimes come with liver. My husband loves it.

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BJ

Home Town: Pisgah, Alabama, USA

Living In: Talladega, Alabama, USA

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Reviewed: Dec. 19, 2007

This was my first try at rLiver and Onions, my husband and bother-in-law loved it! I'm still not a fan, but if you like liver-n-oinos this is it! It's a lot of food though, maybe half the recipe to feed 4.

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Cassidy

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Adak, Alaska, USA

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Reviewed: Dec. 18, 2007

Could have been better. I love liver and this did not move me. I like liver my way season and pan fried.

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Xnyebonylove0

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Covington, Georgia, USA

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Reviewed: Nov. 17, 2007

it was so tasty! I am polish. We are eating at home every day not in restaurants. And I didnt know this trick with milk. I enjoyed the taste soo much. Its a really good recipie. Thanks

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gosiak78

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Reviewed: Nov. 15, 2007

Great recipe! This was my first time cooking liver and it turned out great. I have always loved it but was intimidated by the appearance to tackle it myself. I followed the recipe and it turned out great. Thanks

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Jenira

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Reviewed: Nov. 11, 2007

I may have done something wrong. My dad hated it. He likes a strong liver flavor so that might have been the problem. I was ok with it, but I like a strong liver flavor, too. Soaking it in milk really did tone down the liver taste. It was my nephew's first try with liver and he hated it too. Liver isn't everyone's thing. But like I said... I might have done something wrong.

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fuzzzer

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Reviewed: Nov. 10, 2007

Thanks for the recipe, It was very tastefull.

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cherbear

Cooking Level: Expert

Home Town: Allentown, Pennsylvania, USA

Living In: Catasauqua, Pennsylvania, USA

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Reviewed: Nov. 10, 2007

Best liver recipe and so easy! Thanks for sharing it.

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Ela

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2007

This recipe was very good. I actually got to soak the liver for a couple of hours before cooking, and it had no bitter taste whatsoever. This tastes like the liver you'd buy at a cafeteria style sit-down restaurant; it's good. I probably won't be cooking liver again, without soaking it my milk at least 30 minutes.

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southerncook

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Reviewed: Oct. 15, 2007

OK...i have never had to make liver before but I always had it as a child and I liked it. I found this recipe so I decided to go for it and introduce my teenagers to liver and onions. One kid loved it, one kid hated it. Hubby used to hate liver but said he liked this. I however did not like it. Dont get me wrong, the recipe is good but I dont think i will ever make liver again. I think my tastes have changed over the years. But thanks for a very easy good recipe.

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CHEROKEEGODDESS

Cooking Level: Expert

Home Town: Montpelier, Idaho, USA

Living In: Cottage Grove, Wisconsin, USA

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Reviewed: Oct. 1, 2007

We tried the recipe with moose liver and my hubby loved it! Thanks.

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BOUCH73

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Reviewed: Sep. 21, 2007

This recipe is almost exactly the way I have always made liver and it converted my husband from someone who tolerated liver to someone who loves it. The major difference is that instead of soaking my liver in milk, I parboil it for about 30 to 45 seconds. This breaks up the long protein chains and tenderizes the liver, plus it makes the liver easier to handle (especially for those who are a little squeamish). I also use seasoned salt in my flour and make a pan gravy with the drippings. Yumm...

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JBOTT

Cooking Level: Expert

Home Town: Red Deer, Alberta, Canada

Living In: Snow Lake, Manitoba, Canada

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Reviewed: Aug. 30, 2007

This is an absolutely delicious recipe. I have my man eating liver and loving it at 49 years old. I have eaten liver all my life and never have I made such a simple and delicious recipeMy man generally doesn't fuss over a meal, but he raved on this liver. I added a spoonful of sugar to the flour mixture which was delightful. I will never cook liver any other way now. Thank you.

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fidelia65

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Reviewed: Aug. 22, 2007

I made this for a large group of people and they loved it. Said it was the best.

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Buns

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Reviewed: Aug. 22, 2007

I'd never had liver before now, but because my pregnant body was low on iron we gave it a try. We liked it! Very unique taste. I agree with a previous review- you can't have too many sweet onions with this one. If I did anything differently I would thaw my liver overnight in the fridge rather than try to defrost in micro. I think that would hold it together better and not make it as gross to handle raw.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Aug. 20, 2007

Good, but i dont know if the milk made much of a difference. next time i wont soak the liver. but overall it was good

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Tamela

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Bay Shore, New York, USA

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Reviewed: Aug. 14, 2007

I believe the soaking in milk made for a very creamy textured liver. It still tasted very strongly of liver (to my pregnant palate), but I only soaked for 30 minutes, so that may have been the problem. Otherwise, fantastic flavor.

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UCSBHONEY

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Reviewed: Jul. 14, 2007

Great! I could never bring myself to eat liver before but the lady I get my organic grass fed beef from doesn't either so she told me that I could have it free if I wanted it so I thought I would just give it to my dog. My hubby suddenly claims to like liver so I prepared it for him and tasted a bit. I then had to have an entire slice! Now that I have a source for FREE organic GF liver and this recipe I am happy as can be.

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kismetmine

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Reviewed: Jun. 25, 2007

I made a few changes...I used calf liver, seasoned up my flour with some salt, pepper, garlic, cayenne pepper, paprika, and poultry seasoning. I also made brown gravy from pan drippings, brown gravy mix, and beef broth, and let it simmer. I've never tried liver before, and I thought it was nasty, but my boyfriend, who had requested it...ate it ALL. Good thing I didn't like it...LOL A+

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SLT

Cooking Level: Expert

Home Town: Georgetown, Indiana, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Jun. 10, 2007

I followed the recipe and made a few changes, after a friend at work asked me to make it for lunch the following day, because her husband hates the smell of liver. I added green and red bell peppers. It turned out great! Everyone that tried it at work the following day loved it! It's even better the next day... enjoy!

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