Reviewed: May 22, 2012

This is the same way, I have been making liver for the past 30 years, the only difference is, along with the onions, I add 2 or 3 jalapeneos seeded, and cut in half lengthwise , I do not slice them so the onions will not become too spicy, also because I like to fish them out, and give to those guestst, that can really apreciate them, including myself of course.

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Reviewer:

mabdelsayed

Reviewed: May 14, 2012

The milk makes the liver great. Try buttermilk also...even better. When I use buttermilk I soak all day and periodically pour out the old buttermilk and pour in fresh. Then I use some of the buttermilk at the end to make a pan gravy. Fabulous!

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Reviewer:

tootiepiper

Reviewed: May 9, 2012

My wife used to buy Liver twice a year (neither one of us like liver) we would eat a little of it and toss the rest in the bin. When asked why? she bought it, she replied it had great Iron content. Let me say this and make it crystal clear since finding your recipe,we now have liver every "WEEK" and there are no leftovers. Thanks for sharing

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Reviewer:

alec devine

Cooking Level: Intermediate

Living In: Glasgow, Lanarkshire, Scotland, U.K.

Reviewed: Apr. 28, 2012

Best liver and onions by far,

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Reviewer:

karmalexia

Reviewed: Apr. 14, 2012

It tastes just like my mom's and I don't believe she soaked hers at all. I just tasted like liver to me. The onions were GREAT (but they always are when sauteed), I added curry and used sunflower seeds grinded up as a flour since we're grain-free. But otherwise it was just like ok and my DH who says he never had it, never wants it again lol.

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Reviewer:

Rose

Cooking Level: Intermediate

Living In: Mentor, Ohio, USA

Reviewed: Apr. 5, 2012

This was absolutely wonderful! I think that soaking the liver in the milk made a major difference in the liver flavor. Thanks!,

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Reviewer:

Linda

Reviewed: Apr. 5, 2012

Fabulous! I followed the recipe exactly, except I removed the fibers and membranes from the liver before I cooked it. Wonderful recipe.

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Reviewer:

Just_Some_Broad

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Reviewed: Mar. 18, 2012

Pretty darn yummy! I gave this recipe only 4 starts simply because I didn't follow the recipe to a "T". I am currently dieting and cannot have flour or butter, so I followed the recipe omitting the flour and butter aspects. I also took the advice of a fellow reviewer and sauteed garlic with the onions. It is DELICIOUS! I love Liver & Onions and this just re-affirms my love for it! When I am no longer dieting, I shall try it with the flour and butter. I can only imagine what kind of Heaven that will be!

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Reviewer:

Cjean3

Reviewed: Mar. 14, 2012

I am so sorry to say i was disappointed. Maybe I did something wrong, but I didn't like liver before and this one did not change my mind. In fact the liver made me feel sick since it's all liverey and such like. The milk did seem to help, but not enough. I'm severly anemic and was hoping for help, but it's going to have to stay iron infusions for me. I hope the recipe works for someone else though!!

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Reviewer:

Greengirl

Reviewed: Mar. 8, 2012

I was actually rather surprised when I first ate it. I could barely taste the liver flavor after I soaked it for an hour and a half! Even my mother and sister ate it and were shocked that it turned out decent, and they LOATHE liver. I was just going to give the beef liver I have in my deep freezer to my one uncle who is the liver fan in the family, but I think I'm going to keep it now. Thank you! This is a recipe I'm going to keep using from now one except I'll soak it over night instead to get the rest of the flavor out.

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