Best Mock Chicken Liver Pate Recipes

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CHICKEN LIVER PATE



Chicken Liver Pate image

This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread.

Provided by MISS AMY

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 35m

Yield 8

Number Of Ingredients 8

1 tablespoon butter
1 clove garlic, peeled and chopped
1 tablespoon chopped onion
¼ pound chicken livers, trimmed and chopped
2 tablespoons dry sherry
⅓ (8 ounce) package cream cheese, softened
hot sauce to taste
salt and pepper to taste

Steps:

  • Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
  • Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.

Nutrition Facts : Calories 66.1 calories, Carbohydrate 1.1 g, Cholesterol 62.9 mg, Fat 5.4 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 70.2 mg, Sugar 0.1 g

LIVER PATE



Liver Pate image

A great appetizer for New Year's Day and the Rose Bowl Parade. Serve with thinly sliced brown bread, rye crisp, crackers or chips.

Provided by William Anatooskin

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 1h45m

Yield 16

Number Of Ingredients 9

3 cups water
1 pound chicken liver
1 onion, thinly sliced
¼ cup chopped onion
3 tablespoons cooking sherry
¾ cup butter, softened
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground mace

Steps:

  • In a medium saucepan, combine water, chicken livers, and sliced onion. Bring to a boil, reduce heat to low, and cover. Simmer for about 20 minutes, or until liver is cooked and tender. Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver.
  • Place cooked livers in a blender or food processor, and process until smooth. Add chopped onion, sherry, butter or margarine, salt, black pepper, and mace; pulse to blend. With hands lightly greased, form pate mixture into a mound, and place on a serving platter. Chill for 1 hour before serving.

Nutrition Facts : Calories 115.8 calories, Carbohydrate 1.3 g, Cholesterol 120.8 mg, Fat 10 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 5.9 g, Sodium 135 mg, Sugar 0.4 g

MOCK LIVER PATE (EASY)



Mock Liver Pate (easy) image

This recipe is very old and given to me by my friend Barb who lives in Frankenmuth or "Muth", as local refer to it. She gave it to me in the 70's ,but I know it is older than that- because it took me quite a while to weedle it out of her! lol - she always brought it to group gathering, but would never give it out, until then.....

Provided by Pat Duran

Categories     Other Appetizers

Time 10m

Number Of Ingredients 7

8 oz cream cheese, room temperature
8 oz pkg. liver sausage-from deli is best
1 Tbsp chopped fine onion
1 tsp lemon juice
1 or 2 tsp worcestershire sauce
1 dash(es) garlic salt to taste
1/2 tsp prepared mustard

Steps:

  • 1. Combine softened cream cheese and liver sausage, mixing well until blended. Add remaining ingredients; mix well. Serve with toasted party rye bread and crackers or garlic bread wedges.

NANCI'S MOCK CHICKEN LIVER



Nanci's Mock Chicken Liver image

Although I love chopped chicken liver, I know it's not good for you. This is a recipe I first had at my friend's house and I did not know it 'wasn't' real chicken liver until I told her how delicious it was and she confessed. Servings are approximate (I could eat 1/2 of it).

Provided by dojemi

Categories     Spreads

Time 50m

Yield 15 serving(s)

Number Of Ingredients 6

2 large sweet onions, chopped
2 tablespoons oil
1 cup walnuts, chopped
1 (15 ounce) can le seuer peas, drained
1 hard-boiled eggs or 2 egg whites
salt and pepper, to taste

Steps:

  • Saute' the onions in the oil till browned, but'not' burned.
  • Put the walnuts in a processor and process till fine.
  • Take the walnuts out of the processor and set aside.
  • To the processor, add the peas, 1/2 of the cooked onions and the egg.
  • Process till smooth.
  • Add the remaining onions and the walnuts and mix well.
  • Add salt and pepper, to taste.
  • Notes:.
  • Better the second day.
  • Freezes well.

CHICKEN LIVER PATE



Chicken Liver Pate image

Provided by Chuck Hughes

Categories     appetizer

Time 2h45m

Yield 4 cups (1 l)

Number Of Ingredients 8

4 large onions, thinly sliced
1/4 cup/60 ml olive oil, plus more if needed
Salt and freshly ground black pepper
1 1/2 pounds/675 g chicken livers, trimmed
2 small carrots, cooked
4 hard-boiled eggs
A pinch of nutmeg
Bread, toast or crackers, for serving

Steps:

  • In a skillet over medium heat, saute the onions in half of the olive oil until caramelized, about 30 minutes. Remove half of the onions from the skillet and set aside. Add the remaining olive oil and continue cooking over high heat until the onions are crispy and golden brown; add more olive oil if necessary. Drain on paper towels, season with salt and pepper and set aside for garnish.
  • In a small pot of salted simmering water, poach the chicken livers for 5 minutes on low heat. Drain on paper towels.
  • In a food processor, puree the livers with the carrots, 2 hard-boiled eggs and the caramelized onions until smooth. Season with salt and pepper. Add nutmeg. Push through a fine mesh sieve if desired.
  • Pack the mousse into a serving dish and smooth the top. Cover with plastic wrap. Refrigerate for at least 2 hours.
  • Garnish with the crispy onions and grate the remaining 2 hard-boiled eggs right before serving. Serve with bread, toasts or crackers.

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