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Old 08-13-2007, 10:12 AM   #11
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Quote:
Originally Posted by lyndalou
My recipe calls for finely chopped hard cooked eggs. Does anyone else use eggs?

I used a recipe that calls for hard boiled eggs. Also bacon, onions, cream cheese (or maybe I just added that for texture can't remember)
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Old 08-13-2007, 07:14 PM   #12
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thanx chopstix..ooo 4 days? we're going to be pate'd OUT LOLLL

I did a search on chicken liver or pate a few days ago and found a fair few (most of them) recipes with hard boiled eggs, i think recipes without egg were rare lol maybe i should make one with egg....after im done with this one. :) whats ur recipe lyndalou and elaine l?
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Old 08-13-2007, 07:37 PM   #13
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My recipe:

2 T butter
1 lb. chicken livers
2 eggs (hard cooked)
3 0z. cream cheese
3/4 tsp. salt
1 onion
6 slices bacon


cook onions, bacon, chicken livers.
then blend all together (remaining ingredients too) in food processor

I lined a bowl with plastic wrapped, filled with pate and chilled.
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Old 08-13-2007, 07:52 PM   #14
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thanx for that!
um i have a stupid question
when u say cream cheese, is this like Philadelphia cream cheese that comes in a block like butter?
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Old 08-13-2007, 09:40 PM   #15
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Rom, we are only the two of us and I would probably cut back on the 500g of livers. Sounds like a lot even for us.

But chicken livers are so robust, one can add almost anything to them and they will taste great (except cheese, it just does not go).

Saute some in oil, take them out of the pan. Add some shallots. Then deglaze with a tad Scotch whisky, add some cream sherry or a nice sweet fortified wine like Madiera, some green onions and that is it. Although it would take a bit of cream if you wish.

On toast. Saute some shrooms and put aside. Saute the livers, remove. Add shallots. Then deglaze with wine, red or white, your choice. I would probably go for white. Add some kinda sauce, a brown sauce would be fine. Toss in the shrooms and add the livers. Put on the toast and enjoy.

Oh yes, and you can always add a bit of steaky bacon, broken up, if you wish.

Or as an appetizer in a sweet fruity sauce, nothing better.

There are so many ways to serve chicken livers. Enjoy.
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Old 08-13-2007, 10:27 PM   #16
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yeah i agreed 500grams LOL but when i am making something for the first time..i don't like to cut things in a half, i DEFINATELY will next time LOL

hey thanks heaps for the recipes!!!! !!
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Old 08-14-2007, 02:37 AM   #17
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One of my faves is chopped liver with sliced red onions on rye bread. One of my relatives made chicken livers with bacon (already mentioned) over white rice. A variation of the pate I like is made with mushrooms (instead of liver), dash of worcestershire, soy sauce, paprika etc (Will look up my recipe if you're interested.) Some chopped cashews or walnuts give it a nice flavor. Spread it on a baguette w sliced red onions and cherry tomatoes.
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Old 08-14-2007, 03:32 AM   #18
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thanks for that *amy*!!!
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Old 08-14-2007, 05:30 AM   #19
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Rom,

I can't find my recipe..it's been years since I made it. My recollection (such as it is) is the I fried the livers in butter then ground them up with a small chopped onion, a hard cooked egg, some worcestershire sauce, salt and pepper and a dash of hot sauce. Sorry that I can't be more specific.
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Old 08-14-2007, 07:56 AM   #20
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Quote:
Originally Posted by Rom
thanx for that!
um i have a stupid question
when u say cream cheese, is this like Philadelphia cream cheese that comes in a block like butter?

Yes, cream cheese in the block shape
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