Liver Pate recipes

Results: 761 - 763 of 763
Ingredients (19) Eye: <B>For the stuffing</B> two 1/2-pound loaves of day-old Italian or French bread, cut into 3/4-inch cubes (about 12 cups) 1/2 po... ( more )
- <B>For the stuffing</B>
- two 1/2-pound loaves of day-old Italian or French bread, cut into 3/4-inch cubes (about 12 cups)
- 1/2 pound bacon, cut into 1/2-inch pieces
- 1 tablespoon minced garlic
- 2 cups finely chopped onion
- 1 1/2 cups chopped celery
- 3 tablespoons minced fresh thyme leaves or 1 tablespoon dried thyme, crumbled
- 1 tablespoon minced fresh sage leaves or 2 teaspoons dried sage, crumbled
- 2/3 cup finely chopped fresh parsley leaves
- 1 stick (1/2 cup) unsalted butter, melted
- 18 oysters, shucked and chopped, reserving the liquor for another use
- a 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making <a href="/recipes/recipe_views/views/10770">turkey giblet stock</a>
- 1 1/2 sticks (3/4 cup) unslated butter, softened
- 1 cup <a href="/recipes/recipe_views/views/10770">turkey giblet stock</a> or chicken broth
- <B>For the gravy</B>
- 1 cup dry white wine
- 6 tablespoons all-purpose flour
- 4 cups turkey giblet stock, including the reserved cooked neck and giblets
- parsley sprigs and thyme sprigs for garnish
0
Yummies

Watch how to <A HREF="/cooking/how_to/video/">prepare and carve your bird</A> with our strea... ( more )

Make the stuffing: In 2 shallow baking pans or jelly-roll pans arrange the bread cubes in on... ( more )

Servs: 8

Ingredients (18) Eye: <B>For the stuffing</B> 3 cups 1/2-inch cubes of day-old homemade-type white bread 3 cups 1/2-inch cubes of day-old whole-wheat... ( more )
- <B>For the stuffing</B>
- 3 cups 1/2-inch cubes of day-old homemade-type white bread
- 3 cups 1/2-inch cubes of day-old whole-wheat bread
- 3/4 pound boneless cooked or uncooked Smithfield or other country ham, cut into 1/4-inch dice
- 1 stick (1/2 cup) unsalted butter
- 2 onions, chopped
- 4 ribs of celery, chopped
- 2 1/2 tablespoons minced fresh sage leaves or 2 1/2 teaspoons crumbled dried
- 1 1/2 teaspoons dried thyme, crumbled
- a 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making turkey giblet stock
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 2 cups water
- 1 cup <A HREF="/recipes/recipe_views/views/10770">turkey giblet stock</A> or chicken broth
- <B>For the gravy</B>
- 1 cup dry white wine
- 6 tablespoons all-purpose flour
- 4 cups turkey giblet stock, including the reserved cooked neck and giblets
- fresh sage leaves for garnish
0
Yummies

Watch how to <A HREF="/cooking/how_to/video/">prepare and carve your bird</A> with our strea... ( more )

Make the stuffing: In a shallow baking pan arrange the bread cubes in one layer, bake them ... ( more )

Servs: 500

Ingredients (16) Eye: <B>For the stuffing</B> 2 large onions, chopped (about 4 cups) 4 ribs of celery, chopped 1 stick (1/2 cup) unsalted butter 1 la... ( more )
- <B>For the stuffing</B>
- 2 large onions, chopped (about 4 cups)
- 4 ribs of celery, chopped
- 1 stick (1/2 cup) unsalted butter
- 1 large bunch of kale, stems discarded and the leaves rinsed well and chopped (about 10 cups)
- about 4 cups <a href="/recipes/recipe_views/views/13390">corn bread for stuffing</a> or packaged corn bread stuffing
- 1 tablespoon crumbled dried sage
- a 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making <a href="/recipes/recipe_views/views/10770">turkey giblet stock</a>
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 2/3 cup <a href="/recipes/recipe_views/views/10770">turkey giblet stock</a> or chicken broth
- <B>For the gravy</B>
- 1/3 cup all-purpose flour
- 1 teaspoon paprika, or to taste
- 4 cups <a href="/recipes/recipe_views/views/10770">turkey giblet stock</a> or chicken broth
- fresh kale leaves for garnish
- paprika peppers (available at specialty produce markets) or drained bottled cherry peppers for garnish
0
Yummies

Watch how to <A HREF="/cooking/how_to/video/">prepare and carve your bird</A> with our strea... ( more )

Make the stuffing: In a large skillet cook the onions and the celery with salt and pepper to... ( more )

Servs: 8

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