Six Pate - Recipes - Page 11

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Results 101 - 110 of 337 for six pate

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101. SMOKED SALMON PATE

Let cream cheese sit at room temperature, until softened. Drain, flake and remove bones from salmon. Mix all ingredients together. Form a ...

102. SMOKED SALMON PATE'

Drain salmon and remove skin and bones. Flake and combine next 7 ingredients. Chill several hours. Decorate with chopped nuts and parsley ...

103. SMOKED HADDOCK PATE

The most convenient sort of ... to chill the pate for at least 3 hours ... If fish has an exceptional salty flavor, use unsalted (sweet) butter.

104. SMOKED SALMON PATE

Drain salmon. Remove skin and bones. Flake and combine with next 7 ingredients. Chill for several hours. Garnish with chopped nuts, parsley ...

105. SMOKED SALMON PATE

Drain off excess oil of ... listed. With your hands, shape the pate into a ball, then roll in the chopped nuts. Makes approximately 1 1/4 cups.

106. SMOKED SALMON PATE

Drain oil off smoked salmon. Place all ingredients in food processor. (May leave horseradish out if prefer milder taste.) Shape into ball ...

107. SMOKED OYSTER PATE

In blender or processor, puree all ingredients until smooth. Refrigerate until ready to use. Serve on water biscuits, cucumber slices or ...

108. SHRIMP PATE

In a food processor fitted ... not freeze. Serve pate with crackers or bread rounds. Makes 2 cups Can use imitation crab. It's very, very good!

109. SMOKED SALMON PATE

Remove the skin and any ... cream, nutmeg and black pepper to taste, then turn the pate into a small dish and chill before serving with toast.

110. SMOKED FISH PATE

Skin an bone fish. Flake ... egg. Mix well. Add enough light oil to bring pate to desired consistency. Season with celery seed and garlic powder.

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