1/2 lb Chicken livers; cooked 3 tb Soy sauce 1/2 c Butter or margarine - softened 1/2 ts Onion salt 1/2 ts Dry mustard 1/4 ts Ground nutmeg 1 ds Hot pepper sauce 8 oz Canned water chestnuts -drained & coarsely chopped 6 sl Bacon; cooked and crumbled 2 tb Chopped green onion Melba toast or crackers In blender or food processor, finely chop chicken livers, a few at a time. When all are chopped, return to blender and add soy sauce, butter, onion salt, mustard, nutmeg and hot pepper sauce. Blend until smooth and well mixed, scraping down sides frequently. Add water chestnuts and bacon. Mix in thoroughly by hand. Spoon into 1 large or 5 small molds, pressing firmly so all air pockets are removed. Chill. Unmold by dipping quickly into hot water up to rim and allow to soften to room temperature before serving. Garnish with green onion. Serve with melba toast. Makes about 1 1/2 cups
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Easier than you think, appetizer made from puff pastry and simple ingredients!
Easier than you think, appetizer made from puff pastry and simple ingredients!
Ingredients: puff pastry: 400 g (14 oz) parsley: 25 g (0.9 oz) melted butter: 30 g (1.1 oz) salt: 3 g (0.1 oz) garlic: 10 g (0.4 oz) ham: 150 g (5.3 oz) cheese: 150 g (5.3 oz) eggs: 1 pc
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how to cook liver | nose to tail cooking series
In this video we share why you should eat liver, how to cook liver, and where to source liver from. We also share 3 tips to make liver taste better and 4 recipes to get you started in some nose to tail liver cooking! ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ???? Shop White Oak Pastures grass fed meat use code 'STRONGSISTAS'
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