| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
| CHICKEN LIVER AND MUSHROOM PATE | |
|
1/4 c. 1/8 lb. butter 1/2 lb. fresh mushrooms 1 lb. chicken livers 1 tbsp. garlic salt 1 tbsp. paprika 1/3 c. chopped green onions 1/3 c. white wine 1/16 tbsp. dill weed 3 drops liquid hot pepper seasoning or Tabasco sauce Salt to taste 1/4 lb. butter 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. 3. Cover and simmer from 5-10 minutes. 4. Transfer to blender and thoroughly blend, adding 1/4 pound butter. 5. Place in dishes and refrigerate overnight. 6. Makes about 3 cups. 7. Cover with plastic. 8. Makes quart canapes. | |
| 1 review | Add review Share |
Related 
recipes
recipesSPREAD THE LOVE - SHARE THIS RECIPE | |||
| Print recipe: | Printer-friendly version | ||
| Link to recipe: | Copy | ||
| Email recipe to: | |||
Related recipe search
recipe search| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables
I doubled this recipe and I added 1/4 cup fresh chopped garlic instead of the garlic salt.
During the pureeing step I also added 1 tbsp. gelatin powder mixed in 1/3 cup chicken broth and 1/2 cup cream cheese.
It turned out very well and I will be making it again.