Fillet cut into thin sticks and fry in the butter. Add livers, red pepper, garlic, finely chopped chili pepper and salt to taste. In a separate pot sauté peppers (chopped), onion, tomatoes, mushrooms

Onions and salo are cut into small pieces. Salo put in a pan and leave on low heat to melt and release fat, taking care not to burn. In the melted fat is put onions, fry gently and pour wine. Once the

Chop of crescents and stew in the oil until soft. Add pre-roll in flour livers. Add red pepper, black pepper and salt. All of this is transferred to the pan and bake in the oven to full readiness.

Bacon stew with bay leaf and garlic in the oil, add a little water and livers and everything is boiled. Strain, Strain and add half mushroom fix and mix well. Cut the peel of banitsa rectangles or

Chicken livers are cleaned and cut into in large pieces. In a pan melt 1/3 of the butter. Add chopped onion, crushed garlic, thyme and rosemary and fry over low heat until the onion softens. The rest

In a pan melt half of the butter. Add the onion and fry until soft. Luke is removed from the pan and set aside. In another court livers sauté until soft. Add the brandy and ignited. Paste is prepared

The oven is heated to 180 C. In a large pan melting the butter, add livers and fry for about 2 minutes, stirring. Add spices and wine. Livers sauté until they are almost done. The mixture was passaged

Livers are dried using a napkin, seasoned with salt and pepper and rolled in flour. Fry about 2 minutes on each side in the heated sunflower oil, then drain the excess fat on paper. Chop in large

Onions or is cut very finely, or strips. Livers are washed and cut. In a pan heat oil (about 5 tbsp) and put livers. When light turns white, add the onions. Replace lid and stew for 5 minutes. Remove

Chicken livers thoroughly wash and dry. Rolled in flour and put in a well greased pan with sunflower oil. Onions (leeks) are cut and placed in the tray. Top sprinkle salt, garam masala and the

Livers, cleaned and washed cut into smaller pieces and mix with chopped freckles onions, carrots into large cubes, the oil, water, spices and bouillon cube. Bake for about 30 minutes in a medium

Livers Put them in a pan with 3-4 tbsp water on the stove to turns white, add onion, chopped freckles and stew until tender. Add cream, mustard, salt and pepper and let simmer until thickened. Serve

Livers cleaned , washed and fry in the butter with salt and pepper. By pozaparzhat add chopped onions, peppers and cucumbers, and they fry. Finally add the grated tomatoes and doparzhva while the fat

Cook pasta in salted water. Drain and put in a fireproof container. In a pan put the butter together with the ham and fry for 2-3 minutes on medium heat. Add giblets, peas and pour over pasta. Add the

Finely chopped onion stew in fat, add well washed livers and salt. Stew under lid until ready livers. Sprinkle with the crushed garlic, dried spices and pepper. Stew for another ten minutes. Sprinkle