|by Emalee Chapman|
The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer...
Results 1 - 10 of 44 for chicken pate
Result Page: 1
Cover livers with water and bring to a boil; reduce heat and simmer for 10 to 15 minutes, or until tender. Drain. Meanwhile, sauté bacon until crisp. ...
Mince the onion and cook slowly in the butter until wilted. Remove fat from livers. Stir them into onion and saute several minutes until stiffened. ...
Fry out bacon ... paper towel. Fry chicken livers until no ... shows. Mix all ingredients in a chopping bowl until a fine, smooth texture. Makes 1 pint pate.
Thoroughly combine ground chicken, apple, bread ... and weight down pate while it is ... refrigerate, weighted, until well chilled. Makes 1 loaf, 32 servings.
In food processor, ... finely chopped, add chicken, butter, onion, ... in parsley. Serve with French bread or fat free crackers. Makes about 1 1/4 cups.
Combine chicken, cream cheese ... and blend again. Form into a ball and arrange on a bed of lettuce. Sprinkle with additional dill. Serve with crackers.
Bone the chicken and remove skin. ... meat thermometer reads 170 degrees. Allow to rest 20 minutes before unmolding and slicing. Serve with bearnaise sauce.
Brown onions in 2 tablespoons of chicken fat. Add chicken livers and fry 10-15 minutes. Add egg yolks and put through meat grinder.
Combine pecans and ... set aside. Cut chicken into 1 inch ... serving platter and frost with sour cream. Garnish with pecan halves or green onion strips.
Heat butter, add chicken livers and cook ... work cream cheese and mix into liver mixture along with remaining ingredients. Serve with toast or crackers.
Result Page: 1
top of page