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September 2018

Slow Cooker Chicken Recipes

Ice cream Recipes

Apple Tarts with Ice Cream Part 1

Apple Tarts with Ice Cream Part 1 Recipe
1 1/2 lb Puff pastry dough 6 lg Cooking apples (like Newton, Pippin, Granny Smith) 4 1/2 tb Butter P...

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Chicken Liver Pate Jewish Style Recipe

Chicken Liver Pate Jewish Style recipe and other slow cooker chicken 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 Chicken Liver Pate Jewish Style recipe  PDF


1 Onion minced
3 tb Chicken fat divided
1 lb Chicken livers cut in 1/2
6 Saltine crackers
3/4 ts Lawry seasoning
2 tb Hungarian paprika
1 pn Sugar
Black pepper 1 pn Kosher salt
2 Eggs, hard boiled, quartered
Saute onion in 1 T fat until soft and translucent, about 4 minutes. Raise heat medium high and add livers, browning them quickly while stirring occasionally. Season with some salt and pepper. While livers are still slightly pink on the inside, remove all contents of pan to food processor. Puree. Add the remaining 2 T fat, crackers, seasonings and eggs. Process until smooth. Should be firm and smooth, not stiff or dry. Add a little more fat if necessary. Taste and adjust seasonings. Seal tightly and refrigerate at least 4 hours before serving.

Chicken Liver Pate Jewish Style recipe and other slow cooker chicken 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
696 people have voted
Last Reviewed on 2018-09-22



Saturday, Sep 22 2018 Download & Print Chicken Liver Pate Jewish Style recipe  PDF   Slow Cooker Chicken recipes RSS   Thumsb up

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Chicken Curry with Bamboo Shoots
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4 fl Coconut cream 2 tb Vegetable oil 1 Garlic clove finely chopped 1 tb Red curry paste 2 tb Fish sauce 1 ts Sugar 6 oz Boneless chicken breasts 4 fl Chicken stock 2 Kaffir lime leaves,roughly chopped 4 oz Bamboo shoots, cut into slivers 20 Fresh holy basil leaves METHOD: Gently heat the coconut cream in a small pan but do not let it boil. In a wok or frying pan heat the oil and fry the garlic until golden brown. Add the curry paste and stir well. Pour in the warmed coconut cream and stir until it begins to reduce and thicken. Add the fish sauce and sugar...

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