31 - 36 of 36 for chicken liver pate

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Saute livers, onion in ... to cool. Make sure eggs are cool. Grind everything into a mousse texture. Add oil, salt and pepper to taste. Mold if desired.

Trim livers of all fat. ... butter: Melt then pour off the clear portion, discarding milky solids. Sealing top of plate helps to preserve it. Refrigerate.

Put in blender or processor. Add 2 tablespoons mayonnaise and 2 hard boiled eggs. Add dash of Worcestershire sauce and garlic salt to taste.

Saute the livers, onions and ... mayonnaise a little at a time until mixture is smooth. Chill in refrigerator for a day and serve with mild flavored crackers.

Melt the 8 ... toss the trimmed liver in, cook until ... until a smooth pate'. Scoop out ... with French bread, water biscuits, Melba toast or hot toast.

1. To the ... minutes. Add the chicken livers and cook, covered, ... mix. Pack the pate in a 3 ... Serve with buttered toast. Recipe makes about 3 cups.

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