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Results 51 - 60 of 337 for six pate
51. DUCK PATE
Cover ducks with water; parboil until tender. Cool; strip meat from bones. Chop in food processor. Add rest of ingredients; mix well.
A flavor blend of curry ... this spreadable cheese pate surrounded by sesame or wheat ... Guests may dip into the cheese or spread it with a knife.
53. COUNTRY PATE
1. The night before you plan to make the pate, place the chicken livers, ... the pates from the pans. Wrap and refrigerate. 3 - 9x4 inch pates.
54. CHOCOLATE PATE
Melt chocolate. Add cream, stir. Stir in butter and liquor (or extract). Stir in nuts. Pour into container you will serve it in. Cover with ...
Halve the chicken livers and saute in a large skillet in butter along with the onion, apple, salt, pepper and curry; for 5 minutes. Break ...
56. CHOCOLATE PATE
In top of double boiler, over simmering water, melt chocolate with cream and butter, beating with a whisk until smooth and glossy; remove ...
Beat cream cheese with electric mixer until fluffy. Mix in Cheddar cheese, sherry, curry powder, and salt. Spread mixture on plate about ...
58. COUNTRY PATE
In small skillet melt butter. Add onion and saute over medium heat until transparent. Line bottom and sides of a 9x5x3-inch loaf pan ...
59. DUCK LIVER PATE
Boil livers and hearts in ... seasonings. Stir until well blended. Chill your pate in the refrigerator before serving in a crock or other container.
Combine first 5 ingredients; beat ... until firm. Spread chutney over top and sprinkle with green onions. Serve pate with crackers. Yield: 1 cup.
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