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Name: Liver and Onions
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: not set
Ingredients: 1 1/2 pound Liver; 2-3 whole lemons; 1 cup flour; 1/2 teaspoon sea salt; 1/2 teaspoon pepper; 4 tablespoons Butter; 4 cup Onions; 2 tablespoons Extra virgin olive oil

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INGREDIENTS

1 1/2 pound Liver
2-3 whole lemons
1 cup flour
1/2 teaspoon sea salt
1/2 teaspoon pepper
4 tablespoons Butter
4 cup Onions
2 tablespoons Extra virgin olive oil

Servings

INSTRUCTIONS

Marinate Liver slices in lemon juice for sereval for several hours. Pat slices dry dredge in a mixture of flour, salt, and pepper. In a heavy skillet and over a high flame, saute' the slices, two at a time, in clarified butter or lard. Transfer to a heated platter and keep warm in the oven. Meanwhile, in a a seperate pan, saute' the onions in butter and olive oil over medium heat for about 1/2 hour or until golden brown. Strew over liver and serve.

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Nutrition

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Serving Size: 1 Serving (389g)
Recipe Makes: 4 Servings

Calories: 592
Calories from Fat: 225 (38%)

Amt Per Serving		% DV

	Total Fat 25g	33 %
	Saturated Fat 10.4g	52 %
	Monounsaturated Fat 8.8g
	Polyunsanturated Fat 2.1g
Cholesterol 498.3mg		153 %
Sodium 424.4mg		15 %
Potassium 811.3mg		21 %
Total Carbohydrate 50.3g		15 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 46.5g
Protein 40.4g		58 %
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.

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Calories per serving: 592

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