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Reviewed: Jan. 18, 2008

Simple, but a great place to start for one who didn't know where to begin. As someone recommended, I cooked the bacon ahead of time, about 3/4 of the way, so the livers wouldn't get too done. Thanks for sharing.

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Reviewer:

Rae-in-CA

	Cooking Level: Intermediate Home Town: Cupertino, California, USA Living In: Concord, California, USA
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Reviewed: Feb. 26, 2006

We really liked this recipe and will use it over and over. :) Thanks for sharing JAZZY-GIRL

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4 users found this review helpful

Reviewer:

JAZZY-GIRL

	Cooking Level: Expert Home Town: Stryker, Ohio, USA Living In: Pittsford, Michigan, USA
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Reviewed: Dec. 20, 2003

Simple! Delicious! Great!!! Thank you!

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5 users found this review helpful

Reviewer:

STANLANA


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Reviewed: Dec. 20, 2003

This is a delicious appetizer. I added waterchestnuts to each, its add crunch. Carole MI

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21 users found this review helpful

Reviewer:

3535


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Reviewed: Dec. 8, 2003

This is a very good recipe. I also cut up the bacon and fried the bacon and livers together, excellent!

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4 users found this review helpful

Reviewer:

Charise Vanessa

	Cooking Level: Expert Living In: Columbia, Maryland, USA
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Reviewed: Dec. 3, 2003

I modified the resipe by partially pre-cooking the bacon. This way the livers could be cooked only until still pink inside, which put the dish into the ***** category for taste!

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24 users found this review helpful