134913 liver port sauce Recipes

sliced bacon, king arthur unbleached all-purpose flour, garlic salt, divided, onion salt, divided, pepper, divided, beef liver, potatoes, peeled and thinly sliced, onions, thinly sliced, green pepper rings, optional

uncooked beef liver, onion , cut into eighths, salt, ground sage, divided, ground coriander, dried basil, pepper, divided, king arthur unbleached all-purpose flour, baking powder, egg whites, egg yolk, beef broth, cornstarch

pecans (2 oz), lightly toasted, light brown sugar, all-purpose flour, cold unsalted butter, cut into tbsp pieces, cinnamon, ground ginger, salt, ruby port, concord grape jelly, fresh lemon juice , or to taste, red seedless grapes , stems discarded (12 1/2 cups)

low-salt chicken broth, ruby port, butter, diced, orange peel (orange part only), sugar, whole roasted chestnuts, seedless red grapes (about 14 oz), coarse kosher salt, chopped fresh italian parsley

port wine, sugar, lemon rind , 2-inches each, lemon juice, black peppercorns, cinnamon stick, 3-inches, bartlett pears, peeled, cored, halved, fresh mint

garlic cloves, bay leaves, port wine (ruby or tawny), extra-virgin olive oil, cider vinegar, sweet paprika, sea salt , plus more to taste, chicken thigh, boneless, skinless, cut into bite-size chunks (about 1-inch dice ), cilantro, chopped, onion, finely diced

chicken livers, celtic sea salt, black pepper, basil, ginger, onion powder, garlic powder, thyme, sage, lard from a bone-in roast cooked in the crockpot, cooked fatty pieces from the bone-in roast, broth from bone-in roast

liver and onions, beef calf liver (sliced and deveined ), onions, bacon drippings (about 1/2 cup or so), flour for dredging, milk, salt and pepper

grits , harina or cornmeal, cold water, salt, ground black pepper, pork liver, sliced, eggs, sage to taste, salt and ground black pepper to taste, ground cayenne pepper to taste

ground chuck, sliced calves liver, onion, quartered, all-purpose flour, salt, pepper

onion, chopped, butter or margarine, melted, pork liver, finely chopped, soft breadcrumbs, eggs, beaten, all-purpose flour, salt, beef broth

olive oil, butter, onions, sliced thin, salt, thick slices calf s liver, cut into 1 1/2-inch squares, fresh-ground black pepper, fresh sage leaves , or 1/2 tsp dried sage

sliced calves liver, salt, pepper, all-purpose flour, shortening, onion, sliced, all-purpose flour, water, dumplings

turkey ; neck, gizzard and heart reserved for gravy base, butter, room temperature, more) canned low-salt chicken broth, tawny port, water, onion, coarsely chopped, carrot, coarsely chopped, granny smith apple, peeled, cored, coarsely chopped, gravy base, all purpose flour

firm-ripe bosc pears, unsweetened white grape juice, ruby port, sugar, green or white cardamom pods, smashed, cinnamon stick, water, fresh lemon juice, creme fraiche, well stirred

dry red wine, ruby port, water, sugar, honey, five 3-inch strips of orange zest, removed with a vegetable peeler, firm-ripe pears , preferably anjou or bartlett (about 3 lb), lemon curd mousse as an accompaniment

port wine, balsamic vinegar, honey, chopped fresh thyme or 1 tsp dried thyme, chopped shallot (1 large), dijon mustard, extra virgin olive oil, salt , to taste, fresh ground pepper