Creamy Chicken Liver Pate

synthautomatik Says:

Apr 1, 2010 - Try it with livers from organic chicken and organic butter and you have a 100% healthy recipie!

YummyCakesDeli Says:

May 25, 2010 - Man...I don't find this very appealing... Blended liver makes me feel sickish

thejanitorssuccess Says:

Aug 30, 2010 - who is he cooking for? cat fish

SuperJude30 Says:

Oct 19, 2010 - what a shame!!! was that really necessary to make it treif? my heart is aching!!!- and i hate to say it, but your zeidi, grand-ma, safta or whatevers heart is aching too!- not intended on being hurtful in a nasty way.

sbagio Says:

Oct 25, 2010 - brandy!!

OneRandomBlonde Says:

Nov 1, 2010 - Interesting....this isn't your average pate. My grandma made pate also....I never tried making it before. I might try this! Thanks!

vinnyverelli Says:

Nov 23, 2010 - Call it chopped chicken liver (although it wasn't chopped) or call it chicken liver spread, but this is not a pate. Main difference: With this spread all the ingredients are cooked then mixed or pureed. With a terrine (a pate that is not wrapped in pastry), the ingredients are all mixed together and then cooked. Pâté is the French word for pastry, not paste.

OFChang Says:

Dec 12, 2010 - question - do/would you age liver pates? seems to me that all the fats and spices would get better after sitting for a week? thx in advance!

MagnetoMasterOfEvil Says:

Jan 29, 2011 - NO SCHMALTZ????? Blasphemy! LOL!

grikney Says:

Jan 30, 2011 - i bake mine for half an hour at 275 and bacon added!

ned262626 Says:

Feb 7, 2011 - @vishiqualle i agree but i wonder how much the butter would cool it down

ned262626 Says:

Feb 8, 2011 - how much is "a little bit of cream"

candido2101 Says:

Mar 7, 2011 - aaaaaaaaaaamericans they do not have taste for cooking

SilverMagics Says:

Apr 28, 2011 - better start cutting some wood then :) I was like... no way :) guess he has big teaspoons XD

afn33282 Says:

Apr 28, 2011 - I'm american and I have to agree muchly. Prepackaged foods have drained our sense of cooking. whatever country you're in, avoid the industrialization of your cuisine! It's horrible!

louiscarr899 Says:

Jun 11, 2011 - oh wow! great idea! i'll add some bacon to my pate whenever i make it next :) 

bibbeny Says:

Jun 11, 2011 - thanks!

Fabieisthebest Says:

Jul 7, 2011 - How long can you store the pate?

sbagio Says:

Oct 12, 2011 - leave the coriander out. add brandy to the pan when frying....rrrrrrr

datzfast Says:

Oct 29, 2011 - @vishiqualle make your own vidoe hell you your such a friggin know it all, get you a cooking show or medical degree.

islandcoco Says:

Dec 21, 2011 - ... so simple ... yummy

jmecray Says:

Jan 26, 2012 - LOL