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Good basic recipe. Easy, but could use some illumination. First, don't over cook the livers. When stabbed, they should still be 'rosey' inside. Once livers are done, drain, and pick out onio...
This was my first time making pate. I think its a good basic receipe but it needs tweaking to make it great.
Good basic recipe. Easy, but could use some illumination. First, don't over cook the livers. When stabbed, they should still be 'rosey' inside. Once livers are done, drain, and pick out onio...
This is an excellent recipe. I boil the liver with the onions and a few cloves of garlic then puree it all up together and omit the raw onion. I also add a 1/2 cup of half and half, a teaspoon...
I'm new to the world of pureed meats. First, I made the recipe exactly as printed. Tasted it and then doubled the spices. Very nice ... my mom said it's better than store bought!
This is an excellent recipe. I used it for Beef Wellington and it truly made the dish. Thank you for it… its a keeper!
This was my first time making pate. I think its a good basic receipe but it needs tweaking to make it great.
Ah yes, more snow in the forecast! Must type fast before my PC gets rid of me again. I normally don't eat red meat, but again, this is one of those exceptions. I developed a taste for liver pate...
Wonderful! I had to make this for the Beef Wellington but eating the leftovers the next day showed how wonderful it is. My hubby (who only like pate de foie gras) said it was outstanding -- not...
Great recipe, William. Thank you. I have never cooked with mace and am unsure of what it would add to this recipe. But I must say, I added a teaspoon of garlic powder, and this spread came out d...