Recipezaar: Chicken Livers,Dinner Party recipes

Chicken Liver Pate

Wed, 11 Aug 1999 05:12:00 -0400

-- posted by May's Pearls of Wisdom

Chicken Liver Pate II

Wed, 18 Aug 1999 04:17:00 -0400

Here is a recipe for using chicken livers Enjoy -- posted by Leon & Miriam Posvolsky

Chicken Liver Pate III

Wed, 18 Aug 1999 04:50:00 -0400

-- posted by Morton Design Graphics

Divine Chicken Liver Pate

Sun, 10 Mar 2002 08:43:55 -0500

This has proved SOOOO popular over the years! It is so easy to make and the recipe makes quite a large quantity - just great for parties of any kind. Delicious with warm toast or crackers. Reeaalllly morish! The cooking time of 5 minutes is the time it takes to gently fry the chopped onion and chicken livers. -- posted by Karin...

Mirj's Heart-Attack-On-A-Plate Chopped Chicken Liver

Thu, 14 Mar 2002 14:57:43 -0500

This is my locally famous chopped liver. It's definitely not healthy, but it is really good. I have been promised kingdoms and children have been named after me because of my chopped liver. ;-) -- posted by Mirj

Cheat's Chicken Liver Pate

Tue, 25 Jun 2002 22:20:54 -0400

I got this recipe for a school mum, Sue Stibbard. She always liked to make things go further on her tight budget so she came up with this recipe for chicken liver pate with a twist; hard boiled eggs are added to the recipe. This gives the pate a lighter texture. People are surprised when I tell them that there are hard boiled eggs in the pate. This recipe makes a large batch and you will certainly get compliments for your skills in mastering chicken liver pate. -- posted by Chrissyo

Chicken Liver Wraps

Tue, 04 Mar 2003 20:07:06 -0500

I had some of these at a wedding reception. Luckily the hostess let me in on the ingredients. I just played around with the timing and amounts per appetizer and found the right taste. They are really good and the chessnut really adds a delightful ((crunch)). -- posted by L. Duch

Chicken Liver Mousse

Sun, 06 Apr 2003 20:00:23 -0400

An excellent appetizer served with toast point or crackers and a glass of Boeujolais Wine. -- posted by William (Uncle Bill) Anatooskin

Chicken Liver Spread

Fri, 09 May 2003 20:00:54 -0400

I serve this flavorful spread with sliced rye bread or wheat crackers. Prep time is approximate and cook time is for 2 hours chilling. -- posted by keen5

Chicken Liver Pate

Sat, 17 May 2003 20:00:43 -0400

A great-tasting pate that is surprisingly east to make. -- posted by evelyn/athens

Quick Chicken Liver Pate

Tue, 26 Aug 2003 20:03:33 -0400

I love this pate! This recipe makes quite a bit so it's great for parties or potlucks. Serve with baguette slices. -- posted by Hey Jude

Chicken Liver Pate With Sour Cherries and Sage Toast

Fri, 12 Dec 2003 20:00:21 -0500

This is a great pate recipe! I have made it with dried cranberries and added 1/3 cup chopped pistachio nuts. Yummy! -- posted by Elly in Canada

Chicken Liver Pate'

Wed, 24 Dec 2003 20:00:08 -0500

Elegant, easy appetizer. -- posted by papergoddess

Garlic Chicken Livers

Wed, 27 Oct 2004 19:59:56 -0400

We love chicken livers. This is a very good and easy recipe. -- posted by Barb Gertz

Tender Baked Chicken Liver Rumaki

Mon, 06 Feb 2006 18:10:49 -0500

This version of these popular little hors d'oeuvres was shared with me by Chef Claude of the Pinetop Country Club chef, here in Arizona. He bakes his rumaki which leaves them still soft and moist when fully cooked rather than a hard, dry lump. My husband and I love this version and can make a meal of them! Since these marinate, you must start them early. Marinating time is not included in the preparation time. -- posted by Lorraine of AZ

Chicken Liver and Blue Cheese Pate

Mon, 15 May 2006 18:54:12 -0400

I love pate but have found it hard to find good recipes that aren't too "livery". The blue cheese is this recipe from Epicurious makes this delicious and flavorful without tasting like liver and onions! -- posted by KathyP53

Chicken Liver Pate With Green Peppercorns and Sherry

Wed, 13 Sep 2006 22:00:52 -0400

This recipe needs a small amount of preparation the day before. This recipe came from a friend who adapted it from a book called "Salads and Summer dishes". Please make sure that you use GREEN peppercorns and not black ones :) Cooking time is more than enough for presoaking the livers and fridge setting times. ZWT REGION: France. -- posted by kiwidutch

Chicken Liver Pate: Terrine De Foies De Volaille

Mon, 09 Oct 2006 19:44:51 -0400

From Emeril Lagasse. Refrigeration time 8 hours plus. -- posted by Charlotte J

Italian Sausage and Parmesan Cheese Stuffing

Thu, 28 Dec 2006 17:20:20 -0500

This is from Bon Appetit Magazine and epicurious.com. The reviewers suggested adding a bit more sage and broth as it tends to dry out. I will personally not add the liver and maybe change the currants to cranberries because they are hard to find, but it got wonderful reviews, so I am definitely trying soon! -- posted by nsomniak6

Liver Cake for Dog

Tue, 20 Feb 2007 16:13:06 -0500

My mom loves to make doggie treats. One of her friend makes these dog cake for her dog and last Gigi's birthday, she made these cake for me. -- posted by Gigi Gang

Peri Peri Chicken Livers

Wed, 04 Jul 2007 23:03:20 -0400

These tasty fried chicken livers with hot peri peri sauce are quick and easy to make and delicious with garlic bread and salad. -- posted by English_Rose

Emerils Dirty Rice Boulettes

Sun, 29 Jul 2007 19:27:41 -0400

These dirty rice balls are so delicious. It makes for a great side dish or even a great party pleaser. I got this recipe from Emeril's website. -- posted by davidf

Hungarian Chicken Livers

Thu, 27 Sep 2007 20:47:19 -0400

I used to eat at a wonderful Hungarian restaurant that served this dish. This is my re-make. Really good on rice. -- posted by Lakme

Chicken Livers Boating on the BBQ

Wed, 17 Oct 2007 23:45:39 -0400

The name is funny but the taste is serious! These are so easy and just fantastic little additions to your next barbie. You can seriously impress your chicken-liver-loving-guests with these. I was impressed when I first had them because I HATED chicken livers before this. I must give credit to Ebenezer Scrooge! You know who you are... (; -- posted by A Good Thing

Rumaki (Chicken Livers, Sea Scallops or Both)

Fri, 30 Nov 2007 17:20:43 -0500

These are some of my favorite hors doeuvres. -- posted by Alan Leonetti

Poultry Liver Parfait With Pear

Thu, 06 Dec 2007 02:16:26 -0500

Can be done a day ahead. Add the garnish before serving. It can be served as an appetizer in shot glasses (12 servings). Or it can be served as starters (6 servings) in espresso cups, martini glass. It comes from Ricardo. -- posted by Boomette

Roast Chicken With Chicken Livers

Tue, 25 Mar 2008 20:11:07 -0400

What a lovely dish for Sunday supper or is it dinner? We made this for an Easter Sunday meal for the staff, where we waited on them, as much as we can! They enjoyed the feast which consisted of a salad of argula & baby spinach with a fruity vinaigrette, a rice ring with mushrooms, & my old standby haricots verts with sliced almonds. It was really great and for dessert we had chocolate layer cake with ganache and coffee ice cream for whoever wanted it. Not a diet friendly meal - at all!!! You can tell, I didn't plan it. However it was enjoyed by all. F&W Magazine's Food and Wine Test Kitchen, from America's Powerhouse wines, October, 2001. -- posted by Manami

Fantabulous Rumaki With or Without the Livers

Mon, 28 Apr 2008 01:46:01 -0400

I wouldn't eat a chicken liver (ugh! chicken filters) if you paid me but I make these for company and get rave reviews every time. I make half with and half without the livers to suit my own taste. Cooking time is dependent on the size of the livers and how thick the bacon is, but plan on 8 minutes and continue to check them. -- posted by Secret Agent

Great Aunt Cecelia's Chicken Liver Pate

Tue, 06 May 2008 23:30:34 -0400

My Great Aunt had some fantastic recipes! This is one of those dishes she made that was at every family gathering. She was 97 when she died in 1994 and she'd been making this all her life. She learned to use the food processor after she saw Julia Child had one back in the early 70's. I wonder how long it would take her to prepare everything before then. Thank God for the miracles of the modern kitchen. *Cooking time does not include the 2 hours needed for chilling. -- posted by Trinkets

Ranch House Chicken Liver Pate With Cognac

Mon, 19 May 2008 02:07:42 -0400

A ballerina named Carmeleta Maracci offered this recipe to Alan Hooker, founder of the Ranch House Restaurant in Southern California's Ojai Valley. "There are those," Hooker once observed, "who will consider the addition of cream cheese a sacrilege, but it smooths the pâté so beautifully that we disregard the purists." Saveur Magazine, issue #26 -- posted by Manami

Chicken Liver Pate a La Jacques Pepin

Tue, 10 Jun 2008 02:01:20 -0400

This method of preparing the pate is new to me but since I love chicken livers - we tried it anyway. We were very pleasantly surpirsed! Served with pita chips, cocktail rye or any other crackers it is wonderful! Who needs crackers - it tasted awesome! From Everyday Cooking with Jacques Pépin This originally appeared in the March, 2007 edition of Food & Wine." This silky-smooth pâté is inexpensive and simple to make. The chicken livers are briefly simmered in water with aromatics before theyre blended with butter in a food processor. If you have the opportunity to choose, shop for paler chicken livers; they tend to have a mellower, richer flavor than deep-red ones." Thinking about serving this for Passover, it will be a change; however, haven't decided yet - perhaps I'll stick with my old recipe! -- posted by Manami

Decadent Pate

Sun, 15 Jun 2008 21:43:07 -0400

A lovely smooth addictive treat -- posted by swiz58

Peter Hoffman's Chicken Liver Crostini

Thu, 20 Nov 2008 18:02:36 -0500

Every good chicken has a good liver, says Peter Hoffman. Sometimes I eat the liver myself as the cooks reward, and sometimes I let a bunch accumulate in the freezer until I have enough to make this recipe" The beautifully silky puree is accented with sauteed apples, smoky bacon and a splash of brandy, then served on crunchy toasts. What can be bad with that? For a healthier version omit the 4 Tablespoons of chilled butter.;) One of the best partners for creamy chicken livers is, surprisingly, German Rieslingits high acidity cuts through the richness, and its touch of sweetness is a nice contrast to the livers earthiness (much in the way that Sauternes goes well with foie gras). Two good choices are the apple-inflected 2007 Leitz Dragonstone and the minerally 2007 Hexamer Meddersheimer Rheingrafenberg Kabinett.Food & Wine Magazine, 09/2008. From: The Glass House We made these the other night because of my weakness for chicken livers and they were awesome! :) There is a 30 minute chilling time, didn't allow for it in recipe! -- posted by Manami

Quick Pate'

Thu, 08 Jan 2009 01:29:11 -0500

No one has to know how quick this recipe is to put together. This pate' is perfect for an elegant dinner party or casual get-together. Serve with French bread or crackers. It freezes well, but bring to room temperature before serving. -- posted by Alan in SW Florida

Pan-Fried Chicken Livers

Tue, 13 Jan 2009 19:59:10 -0500

Best comfort food and a great appetizer! -- posted by KathyP53

Quick and Easy Chicken Liver Pate

Fri, 23 Jan 2009 17:30:44 -0500

A very easy pate that's big on taste as opposed to those that boil the livers. Great on crackers and especially in Beef Wellington! -- posted by Axe

Spaghetti Alla Caruso ( Tenor Spaghetti )

Mon, 26 Jan 2009 01:16:03 -0500

This recipe is named after the famed Italian tenor, Enrico Caruso, who was known to enjoy cooking, loved to eat, and especially liked chicken livers. This dish is found on the menus of many Italian restaurants throughout the country. So, put on some Italian music, pour yourself a glass of Chianti and enjoy this different and very rich dish. -- posted by Alan in SW Florida

Chicken Liver Pate

Fri, 06 Feb 2009 15:36:18 -0500

This is a quick, easy and delicious pate. I would recommend making it a few hours before consumption- it doesn't take too long! -- posted by Ferng

Chicken Liver Parfaits

Mon, 23 Feb 2009 13:39:07 -0500

A rustic, but impressive starter for a weekend lunch - spread onto toasted brioche. -- posted by English_Rose

New Orleans Chicken Liver Pate

Fri, 15 May 2009 01:02:54 -0400

Smooth cool elegant rich chicken liver pate....A lovely recipe resurrected by The Times-Picayune from 1997 in response to a request - it is a Marcelle Bienvenu recipe (that ensures it is outstanding). -- posted by Buster's friend

Pappardelle With Chicken Livers & Onions

Mon, 18 May 2009 15:24:51 -0400

This dish is awesome! It is comfort food (for me, at least), savory and not like all other pasta dishes. It is a combination of a couple of recipes - need I say that chicken livers are a favorite of mine. :) A lot of the residents seem to like a little taste here and there - since they are high in iron etc. the good outweighs the bad! AOL - Recipes. -- posted by Manami

Cajun Dirty Rice

Tue, 16 Jun 2009 14:05:45 -0400

From "The Top 100 Cajun Recipes of All Time" cookbook. Recipe by Teska Moreau. Times and servings are a guess-timate until I make this. -- posted by Kat's Mom

Fried Chicken Liver, Bacon & Tomato With Ranch Dressing

Tue, 07 Jul 2009 11:08:06 -0400

Jon Shook and Vinny Dotolo from Caramelized Productions Food & Wine Magazine, July 2009 publication. From: Best New Chefs and Their Easiest Recipes. Jon and Vinny soak the livers in buttermilk and coat them in flour, then repeat the process for extra-crispy results. "I'm into livers of all kind now", says Dotolo especially duck and lamb." I tried this with great trepadation and it was really very good, believe it or not! This is a staff favorite at F&W test kitchens and here as well! I just have never had livers as a salad before - so I just dug in and was wonderful! ;) Their wine suggestions:earthy chicken livers, smoky bacon and creamy ranch dressing make this one salad that can easily stand up to a red wine. Beaujolais, made from the Gamay grape, is light-bodied but full of flavor, and an ideal choice. Look for the lively 2007 Georges Duboeuf Beaujolais-Villages or the berry-rich 2006 Chateau de La Chaize. The have a show on the FoodNetwork which escapes me now. BTW - their web site is eatdrinkordie.com/jon_and_vinny -- posted by Manami