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December 2018

Healthy Snacks Recipes

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Chopped Chicken Healthy Snack Recipe

Chopped Chicken Healthy Snack recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chopped Chicken Healthy Snack recipe  PDF


1 lb Chicken livers
3/4 c Chicken fat (available from
your butcher) 1 c Coarsely chopped onions
4 Hard cooked eggs, peeled
1 ts Salt
1 ds Pepper
Wash chicken livers and pat dry with towel. Set aside. Cut up chicken fat and put in a skillet with onions. Saute, stirring occasionally, to prevent burning the onions. Cook until the onions are lightly browned and fat is melted. Remove onions and set aside. Pour liquid chicken fat into a cup and set aside. Place livers in the same skillet with 3 tablespoons of the liquid chicken fat and saute until well done. Add additional chicken fat, if necessary. Cool slightly. Using a food grinder with a fine blade, a food blender at high speed, a food processor with a metal blade, or a chopping bowl, finely grind or chop livers, hard cooked eggs, and onions. Place mi ture in a bowl, add salt, pepper and about 1/4 cup liquid fat. If additional fat is necessary, add salad oil, one tablespoon at a time, to the mi ture. Mi until all ingredients are well blended. Fill a well oiled 3 cup mold or shape into a simple ball and refrigerate. Serve with cocktail size rye bread slices. Makes 3 cups. From: CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc., Los Angeles. 1984. ISBN 0 87477 322 9 Posted by: Karin Brewer, Cooking Echo, 8/92

Chopped Chicken Healthy Snack recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
587 people have voted
Last Reviewed on 2018-12-11



Tuesday, Dec 11 2018 Download & Print Chopped Chicken Healthy Snack recipe  PDF   Healthy Snacks recipes RSS   Thumsb up

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

Cooking Magazines: Risotto Recipes » December 2018   Risotto recipes RSS   Thumsb up

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