Try this Brandied Liver and Onions recipe, or contribute your own.
Suggest a better descriptionOn sheet of wax paper, combine flour, pepper and salt. Dredge liver in flour mixture. In large non-stick skillet, over medium heat, cook bacon until crisp. Remove to paper towel to drain; crumble when cool. To drippings in pan, add liver and saute, in batches, if necessary, until golden brown, about 1 1/2 minutes per side. Remove to serving platter; keep warm. Add onion to skillet; cook until soft, about 3 minutes. Stir in raisins, brandy and cider vinegar; cook 1 minute. Add crumbled bacon; pour over liver.
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Serving Size: 1 Serving (670g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 601 | ||
Calories from Fat: 9 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 21.8mg | 1 % | |
Potassium 1296.6mg | 34 % | |
Total Carbohydrate 147.3g | 43 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 140.5g | ||
Protein 6.8g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 601
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