How To make Chicken Pate
1 1/2 c Chicken Breast,cooked,minced
8 oz Neufchatel Cheese, softened
3 T Chopped Onion
2 T Dry Sherry
2 T Mayonnaise (diet)
2 t Lemon juice
1/4 t Hot sauce
1/8 t Ground Nutmeg
1 ds Paprika
Combine chicken (which has been finely chopped), Neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth. Transfer mixture to a 2 cup mold coated with cooking spray (Pam). Cover, and chill overnight. Unmold onto a serving plate. Sprinkle with paprika. Garnish with parsley sprigs, if desired. Serve with Melba toast rounds or unsalted crackers. Yield: 1 3/4 cups (28 calories per Tablespoon.) PER SERVING (1 T): 28 calories, 2.8 g fat, .3 g carbohydrates, 0 g fiber, 10 g cholesterol, 30 mg sodium, 27 mg potassium.
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CREAMY & EASY Homemade Vietnamese Chicken Liver Pate / Pate gan ga (Best For Banh Mi)
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UPDATED: I just changed my channel from Asian Homemade Recipes to Cooking With Sarah . Thanks everyone for your support.
Hi everyone ! This video i'm showing how to make Vietnamese Chicken Liver Pate at home , it's best when you eat with bread , trust me it will worth your time making it :) . Thank you for watching , hope you will have a nice meal after trying my recipe . If you like it , please subscribe and share my channel . Don't forget to comment below your opinion and other asian recipe you want me to make. Let's cook for your loved one and ENJOYYYY !!!
The French's Favorite Snack, Liver Pate | Eat More Home Cooking
We have prepared a delicious snack recipe from chicken liver accompanied by the sounds of nature for you.
When combined with Wasa bread, an indescribable flavor emerged.
You should definitely try:)
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How to Make Chicken Liver Pâté with Elle Simone Scott | ATK Cooking School
With the right recipe, chicken liver pâté shouldn't be intimidating at all.
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Smokey Chicken Liver Pate - Probably the world's best starter
Smokey Chicken Liver Pate - Probably the world's best starter
This pate truely is one of the best starters there is out there folks. I used some smoked butter in this version which was taken from a recipe in Jane Grigson's book Charcuterie and French pork cookery, from grub street publishing.
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Creamy Chicken Liver Pâté - Mark Bittman | The New York Times
Mark Bittman puts a new spin on an old-world recipe.
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Creamy Chicken Liver Pâté - Mark Bittman | The New York Times
Chicken Pate - Cook It Recipes
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