CHOPPED LIVER RECIPE????? like PATE???????

Question

i need a great one please. thank you!!!!!!

Answer 1

1 lb beef liver or calf liver
4 medium onions, finely chopped chopped
4 tablespoons vegetable oil or canola oil, no olive oil for this
chopped cooked chicken (you will need about 1/4 cup after processing)
3 hard-cooked eggs
3 tablespoons chicken broth
1 tablespoon mayonnaise (optional)
salt & freshly ground black pepper

Broil the liver on both sides until just cooked (do not overcook the liver!) cool completely, then cut into about 1-1/2 inch pieces; set aside.
Saute the onions in 4 tablespoon oil until carmelized (this should take about 15-20 minutes; cool slightly.
Process the cooked chicken then measure out 1/4 cup.
Process the liver and onions in a food processor until minced; add in all remaining ingredients along with the 1/4 cup minced chicken; process until blended about 10 seconds, scraping down the sides of the bowl if necessary.
Season with salt and lots black pepper.
Transfer to a bowl, cover and chill for a minumum of 3 hours or overnight before using.
The mixture will firm up when chilled

Answer 2

Here's a Chicken & V0al or Beef

1 lb Chicken livers
Sea salt to taste
Freshly-ground black pepper to taste
4 tbl Butter
1/2 lb Mushrooms sliced thin
1/2 cup Sliced green onions
2/3 cup Dry red wine
2 x Bay leaves
2 x Garlic cloves pressed
4 tsp Drained green peppercorns
2 tbl Mexican brandy


Clean the chicken livers, removing the connective tissue and any silver skin. Season them with salt and pepper.
In a large heavy skillet, over a medium-high heat, melt the butter. Saute the chicken livers 5 minutes. Remove them from the skillet and set aside.
To the same skillet, add the mushrooms and green onions. Cook 5 minutes. Add the wine, bay leaves, and garlic. Cover the skillet and cook 15 minutes. Remove the bay leaves.
In a food processor fitted with a metal blade, place the contents of the skillet, leaving the liquid in the skillet to reduce by half. Add the chicken livers, green peppercorns, brandy, and reduced liquid to the processor. Blend until very smooth. Add more salt, if needed.
Spoon the pate into a decorative container or bowl, and cover with foil. Chill for at least 6 hours.


Ukrainian Liver Pate
1 lb Liver *
2 x Onions, lg. thinly sliced
1 x Egg
1/2 cup Chicken stock
1/3 cup Butter not margerine
1 tsp Salt
1/4 tsp Black pepper
2 x Bread slices minus crust

Melt the butter in a skillet. Add the onions and fry until they are turning golden. At this point add the liver which has benn sliced into thin strips and cook for 10 minutes & remove form heat. Mix all of the ingredients with the onions and liver in a food processor.
Chop in processor until a smooth textured mixture is achieved. Grease a 9" baking dish and spoon the mixture into it. Bake for 45 minutes in a pre-hetaed 450 degree F oven. Remove from oven and cool to room temperature.
Suitable for individual molds.

Answer 3

"Chicken Liver Pate" - 2 cups

1/2 cup butter or margarine
1 lb. chicken livers
1 medium onion; chopped
2 hard-cooked eggs; cut up
2 tbsp. brandy
1/2 tsp. salt
1/8 tsp. pepper
Chopped parsley
Crackers

1) In 10" skillet over medium-high heat, in hot butter, cook chicken livers and onion until chicken livers are tender but still pink inside, stirring often; place in blender container. Cover.
2) At low speed, blend mixture until smooth, stopping blender occasionally and scraping sides with rubber spatula. Add eggs, brandy, salt and pepper; blend until smooth.
3) Spoon mixture into a small bowl. Cover; refrigerate until serving time.
4) To serve: Mound pate on serving plate. Garnish with parsley; surround with crackers.