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Results 21 - 30 of 337 for six pate
1. Simmer for 5-8 minutes 1/4 pound butter, mushrooms, livers, garlic salt, paprika and onion. 2. Add wine, dill weed and liquid seasoning. ...
1. Melt 1/2 stick of butter (1/4 cup) in saucepan. Add chicken livers, onion, curry, paprika, salt and pepper. Cover and cook over low heat ...
In a large skillet, saute chicken livers and onion until cooked, using no grease. Add salt and pepper. Put through a food processor with ...
Boil livers with salt, covered, for 20 minutes, or until tender. Drain, put through food chopper, using fine chopper. (Some spices, ...
Melt 4 tablespoons of butter in a skillet. Add the livers, onions, salt and pepper. Cover and cook until the livers are cooked through. ...
In medium sized frying pan ... from which the pate can later be served. Chill ... fact, it gets better with age!) Serve to spread on crackers.
Put in blender or processor. Add 2 tablespoons mayonnaise and 2 hard boiled eggs. Add dash of Worcestershire sauce and garlic salt to ...
Put all ingredients in blender and process until well blended. Chill just until you can handle and shape into two logs. Roll in a mixture ...
Soften the braunschweiger and Philadelphia cheese. Blend together by hand until smooth. Add lemon juice and spices. Blend again. Mix in ...
Combine chicken livers, onion, stock, bay leaf, thyme and 1/2 teaspoon salt in medium saucepan. Heat to boil over medium heat; reduce heat ...
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