I like chicken livers, and am always looking for a new way to try them. Now my wife was not a fan, but she pretty much likes them fried, period. I found this pretty good, not over powering, a good way to have chicken livers. It was actually easy to make, didn't take a lot of time prepping. I made these with some fresh, stir fry noodles (udon), but you could just serve it over rice.

This is a recipe I came across when I had anemia during pregnancy. I hated liver up until then, but I was able to resolve that problem with this recipe. I've loved it ever since. Many other liver-haters have given this rave reviews, saying they can eat liver when it's cooked like this!Don't completely evaporate the juices, but turn off the heat when it has thickened on the bottom of the pan! They won't shine up if you don't boil them enough, but the sauce will burn and become smelly if you over-boil it. It really will burn even in the residual heat and the rich and delicious sauce that you went through all that trouble to make will have been for nothing, so be careful! Recipe by @rinrinmaru

I had not cooked with tamarind before, looked at lots of recipes and finally came up with my own variation based on others I had seen. This is a winner.

I'm a sucker for some liver and onions. Some dishes don't need a lot of ingredients or condiments if you make em' right and they are simply perfect the way they are. I ate livers ALL THE TIME growing up and these are absolutely delicious if you enjoy the flavor of liver.

I was at a local restaurant and fell in love with their crab cakes. I had to make my own.

These amazing kabobs do take some prep work, but they are very much worth it. I take my pork chop recipe, my steak recipe, and my chicken recipe and bring them all together to make a unique and diverse flavor mash up that is always a hit at a bbq. The chicken and steak you will want to start the night before.

Both prep and cooking are super easy! I tried to recreate the tender chicken liver I had at a yakitori restaurant, and it turned out just like the real thing. Boiling the whole livers helps you get plenty of iron, too!Recipe background:My old method resulted in tough, overboiled livers. One day, I tried the popular liver at a yakitori place and was amazed at how tender it was! I thought, maybe if I poach it like chicken ham, it would stay tender while cooking through. I tried it, and it worked perfectly! I was able to recreate it exactly.

Growing up, I had this dish one way or another. Either from a friend’s mother or from the corner store. It wasn’t until I was a teenager that I discovered how to make these on my own. It wasn’t until my uncle from Virginia started experimenting with fillings that I realized that things other than ground beef can be used as a filling. I think this is a great way to repurpose things. I had a bbq yesterday and had some chicken and steak. Rather than just eat the same ol’ meal, I transformed it into this. By no means is this “authentic”, but it is delicious.

Recently, I had tokpoki at a Korean restaurant, and there were dumplings in the hot pot. They were so delicious that I tried making them at home and came up with this recipe.

I love pulled pork! I have experimented with several recipes and now I have came up with my own. I created a rub and sauce just for this and it also goes great with my Homemade Coleslaw recipe.

One day I asked my husband what he wanted for dinner and he said my grandma used to make these things with tuna and she would fry them so I came up with the recipe it is so delicious and my husband loves them.

Played with a simple recipe and came up with this.