Green Noodles With Chicken Livers Recipes

AMAZING GARLIC CHICKEN LIVERS

Steps:

• Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.

NOODLES WITH CHICKEN LIVERS (NOUILLES STRASBOURGEOISE)

Steps:

• Pick over the chicken livers and cut away any tough connecting membranes. Cut each chicken liver into quarters.
• Heat the oil in a small skillet and add the livers. Cook, shaking and stirring the skillet, about one minute. Sprinkle with salt and pepper. Drain well.
• Cook the noodles according to package directions or to taste. Drain well.
• Heat the butter in a skillet and add the livers. Cook, shaking the skillet and stirring, until heated through. Add the noodles and stir. Add the egg, salt and pepper. Stir to blend well. Sprinkle with chopped parsley and serve.

GREEN NOODLES WITH CHICKEN LIVERS

Steps:

• Pick over the livers and discard any tough connecting membranes. Cut the livers into bite-size pieces. Set aside.
• Melt the butter and the olive oil in a small nonstick skillet. Add the onions and salt and pepper to taste. Cook over medium heat until wilted; then, add the garlic and the sage. Cook, stirring often, until the onions become tender. Transfer the onion mixture to a large saucepan. Set aside.
• Place the flour on a flat dish, and add salt and pepper to taste. Add the livers, and stir thoroughly to coat them. Shake off the excess flour.
• Heat the oil in a nonstick skillet large enough to hold the livers in one layer. When hot and almost smoking, add the livers. Cook over high heat, turning the livers as necessary so they brown evenly. Cook until well browned, about 3 to 4 minutes or longer. Transfer the livers with a slotted spoon to the saucepan with the onions.
• Meanwhile, cook the noodles in salted water according to the package instructions. Do not overcook. Drain and reserve 1/4 cup of the cooking liquid.
• Add the cream and the cooking liquid to the saucepan with the onion-liver mixture. Bring to a boil, add the drained noodles, nutmeg and the Parmesan cheese. Toss well, check for seasoning, and serve immediately.

CHICKEN AND GREEN NOODLE CASSEROLE

Steps:

• Cook chicken in salted water for 25-30 minutes or until tender; Remove chicken and reserve stock.
• Cut chicken meat into bite-size pieces; set aside.
• Cook noodles in stock until tender; drain and set aside.
• Saute green pepper, onion, and celery in 1/4 cup butter until tender.
• Add cheese; cook, stirring constantly, until cheese melts.
• Stir in soup and mushrooms; cook until bubbly.
• Add chicken and noodles; mix well.
• Spoon into a greased 13 x 9 x 2 inch baking dish.
• Combine remaining 1/4 cup butter and cracker crumbs.
• Sprinkle over the chicken mixture.
• Bake at 325 degrees for 40-45 minutes.

GREEN NOODLES WITH GARLIC

Steps:

• Bring a kettle three fourths full with salted water to a boil and cook linguine until al dente. While pasta is cooking, force garlic through a garlic press into a 10- to 12-inch skillet and add oil. Cook garlic over moderately low heat, stirring, until fragrant, 1 to 2 minutes. Chop cilantro sprigs.
• Ladle out and reserve about 1/4 cup pasta cooking water. Drain linguine in a colander and add to garlic mixture. Cook mixture over moderate heat, tossing pasta until coated well with oil and garlic, about 1 minute (if pasta appears dry, add reserved pasta cooking water, 1 tablespoon at a time). Add Parmesan and toss linguine until cheese begins to melt. Remove skillet from heat and toss linguine with cilantro and salt and pepper to taste.

CHICKEN LIVERS WITH ONIONS & GREEN PEPPERS

Steps:

• In large deep skillet, add olive oil and preheat to medium heat.
• Toss in the green pepper and sweet onion, saute quickly. Lift out on toweled plate. Pat towels on top to remove oil.
• In medium bowl, beat egg until frothy and cold water.
• Place flour in a flat pan with the salt and pepper.
• Put cornstarch in a ziplock bag, a little at a time, add a few dry chicken livers and shake shake shake. Remove the livers from the bag. and coat in the egg mixture then in flour mixture and place in a heated pan.
• Do this until all chicken livers are coated and placed in the pan. Sprinkle with salt and pepper.
• Sauté until golden, turning over once or twice. Place on a heat proof plate, cover and keep warm in 250°F oven.
• Return the sautéed green peppers and onions to the pan and add tomato sauce,sugar if desired, sprinkle with chili pepper and Tabasco if desired.
• Stir around until simmering.
• Serve with hot buttered noodles or rice.
• In a large deep serving platter, spoon noodles around the edges, then the peppers and onions and then place the livers on top.

CHICKEN LIVERS WITH GRAPES AND CARAMELIZED ONIONS

Steps:

• Heat 1 tablespoon butter with 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until foam subsides, then cook onions with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon rosemary, stirring occasionally, until softened and golden brown, about 30 to 35 minutes. Transfer onions to a plate and loosely cover with foil.
• Pat livers dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then cook livers, turning over once, until browned and just pink inside, 4 to 5 minutes. Transfer to plate with onions.
• Add grapes and remaining 1/4 teaspoon rosemary and sauté over moderately high heat, shaking skillet, 1 minute. Add vinegar and deglaze skillet, stirring and scraping up brown bits. Swirl in remaining tablespoon butter, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour over liver and onions and serve immediately.