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Heron Brae: "Love this! I personally do eat tomatoes, and adde…" Read More
9Ingredients
70Minutes
160Calories
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Ingredients
US|METRIC
20 SERVINGS
- 1 1/4 lb. liver
- 2 lb. ground beef
- 4 eggs
- 1 Tbsp. oregano
- 1 Tbsp. thyme
- 2 onions (medium, chopped)
- 1 1/2 tsp. salt
- 15 cloves garlic (minced)
- 1 1/2 cups carrot (pulp)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat3.5g18% |
| Trans Fat0g |
| Cholesterol150mg50% |
| Sodium250mg10% |
| Potassium290mg8% |
| Protein16g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate4g1% |
| Dietary Fiber<1g2% |
| Sugars<1g |
| Vitamin A30% |
| Vitamin C4% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Heron Brae 7 years ago
Love this! I personally do eat tomatoes, and added tomato paste on top which also helped mask the liver. Also, adding celery and parsley really helps. more flavors the better for masking the liver. But seriously, this helps me get my quota of organ meat down, and I even kind of like it. It freezes and then can be thawed and fried for later use.