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Whether you call it Chopped Liver or simply Pate, this fix-in-a-food-processor spread gets its elegant richness from sherry and butter.
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If you love chicken liver pate, you will love this creamy recipe with a bit of a kick from balsamic vinegar, red pepper flakes, and whiskey.
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Spread this delicious pate on assorted crackers at your next gathering!
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Here's a vegetarian-friendly option for a liver pate-like spread packed with flavor.
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Liverwurst sausage is mixed into a velvety pate and frosted with cream cheese. Serve with crackers, veggies or tiny deli rye slices. This is better if done up the day before serving to give flavors time to mingle.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get FILLET OF BEEF MEURICE Recipe from Food Network
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Filet of beef tenderloin is assembled with liver pate, mushrooms and onions, then wrapped in packaged puff pastry. It bakes quickly and makes a beautiful dinner party entree.
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Get "No Nightmare" Beef Wellington Recipe from Food Network
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Chicken livers are simmered in white wine and butter, seasoned with onion soup mix, and then pureed with cream cheese and pistachio nuts to make a simple and tasty pate.
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Liver is sauteed in bacon drippings, then simmered in a spicy sauce and served with crumbled bacon. Even when my daughters were young, they ate it, and liked it. Trust me, it's good.