Liver Pate Moms Recipes

EASY LIVER PATE

This is a favorite passed down to me from my mom. We have it at family gatherings and this year I'm taking it to the Super Bowl party. Seasonings may be adjusted to suit your taste. Serve with your choice of crackers.

Provided by DANI706

Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes

Time 30m

Yield 24

Number Of Ingredients 8

Easy Liver Pate image

Steps:

In a medium bowl, mix together the sausage, milk, onion, and cream cheese. Season with sugar, garlic, chili powder and Worcestershire sauce, and mix until well blended. Wrap in plastic wrap, and refrigerate for at least 2 hours, until firm.

Nutrition Facts : Calories 80 calories, Carbohydrate 1.1 g, Cholesterol 39.3 mg, Fat 7.1 g, Protein 3.1 g, SaturatedFat 2.8 g, Sodium 241.8 mg, Sugar 0.2 g

Ingredients

1 pound braunschweiger liver sausage
1 tablespoon milk
1 tablespoon finely chopped onion
½ (8 ounce) package cream cheese, softened
½ teaspoon sugar
½ teaspoon minced garlic
1 teaspoon chili powder
1 tablespoon Worcestershire sauce

MOM'S FAVOURITE LEVERPOSTEJ/ PORK LIVER PATE

I have used my Grandmother Johansen's Liver pate recipe over the many years living in Canada. This one is my favourite and I tend to use pork liver instead of calf's, as the taste is more 'Farmors' (Grandmother's). You can freeze the raw liver/pate, but do not bake before freezing.

Provided by Scandigirl

Categories Spreads

Time 1h30m

Yield 4 small forms

Number Of Ingredients 10

Mom's Favourite Leverpostej/ Pork Liver Pate image

Steps:

Chop speck, and chop liver with onion 1-2 times through the meat-grinder.
Make a white sauce of butter/margarine, flour and milk.
Add chopped speck and the rest of the ingredients.
Bake in small forms.

Nutrition Facts : Calories 366.8, Fat 27, SaturatedFat 10.8, Cholesterol 300.6, Sodium 1006.2, Carbohydrate 7.9, Fiber 0.2, Sugar 0.1, Protein 21.9

Ingredients

300 g liver
150 g bacon
30 g butter or 30 g margarine
3 tablespoons flour
300 milk
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1 pinch clove (optional)
1 small boneless herring fillets (optional) or 1 small anchovy (optional)

LIVER PATE, MOM'S

This is an original creation of Mom's, like liversausage. She makes it with other meat, and her own Pate Spice (in JAP), and it is well worth the time!

Provided by Megan Stewart @GSMegan

Categories Meat Appetizers

Number Of Ingredients 10

Liver Pate, Mom's image

Steps:

Do NOT substitute lard. Saute onion in 3 T lard until soft and brown, add liver and saute until cooked through. Cool and put into blender with all but bread and pickles. Blend until fluffy. Pack into mold or serving dish and chill. Serve with bread and pickles.

Ingredients

1 cup(s) onion, minced
3 tablespoon(s) lard
1/2 pound(s) livers
1 1/2 cup(s) beef, chicken, or turkey, cooked
1 1/2 stick(s) butter
1/2 cup(s) lard
3 tablespoon(s) cognac
2 tablespoon(s) pate spice (mom's recipe)
1 - loaf french bread
1 jar(s) pickle spears

CHICKEN-LIVER PâTé

You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.

Provided by Sam Sifton

Categories dinner, dips and spreads, appetizer, main course

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

Chicken-Liver Pâté image

Steps:

Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 9 grams, Sodium 225 milligrams, Sugar 2 grams, TransFat 1 gram

Ingredients

8 tablespoons unsalted butter, cut into cubes
2 medium shallots, peeled and finely chopped
1 pint fresh chicken livers, approximately 1 pound, trimmed
1 tablespoon fresh thyme leaves, chopped
1/3 cup Madeira or port
3 tablespoons heavy cream, plus more as needed
Kosher salt to taste

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Liver Pate Moms Recipes

EASY LIVER PATE

This is a favorite passed down to me from my mom. We have it at family gatherings and this year I'm taking it to the Super Bowl party. Seasonings may be adjusted to suit your taste. Serve with your choice of crackers.

MOM'S FAVOURITE LEVERPOSTEJ/ PORK LIVER PATE

I have used my Grandmother Johansen's Liver pate recipe over the many years living in Canada. This one is my favourite and I tend to use pork liver instead of calf's, as the taste is more 'Farmors' (Grandmother's). You can freeze the raw liver/pate, but do not bake before freezing.

LIVER PATE, MOM'S

This is an original creation of Mom's, like liversausage. She makes it with other meat, and her own Pate Spice (in JAP), and it is well worth the time!

CHICKEN-LIVER PâTé

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