144853 prunes chicken liver pate wrapped bacon Recipes

chicken liver, butter, flour (for dredging), salt and pepper, to taste, white wine

chicken livers (1 1/3 lbs), butter (3 1/2 oz), unsmoked lardons (3 1/2 ozs) or 100 g chopped streaky bacon (3 1/2 ozs), garlic cloves, crushed or 1 finely chopped garlic, fresh thyme leaves or 1 tsp dried thyme, pineau des charentes wine or 5 tbsp sherry wine, herbs , sprigs rosemary, thyme (to garnish) or bay leaf, toasted brioche bread, to serve, raisin bread, to serve, cornichon, to serve

unsalted butter, dry onion soup mix, white wine, chicken livers, rinsed and trimmed, shelled pistachio nuts, cream cheese, water, onion powder to taste, garlic powder to taste

butter, at room temperature, chicken livers, brandy, garlic cloves, roughly chopped, chopped fresh tarragon, double cream, salt & freshly ground black pepper, butter, fresh tarragon leaves

water, chicken liver, onion, thinly sliced, chopped onion, cooking sherry, butter, softened, salt, ground black pepper, ground mace

chicken liver, all purpose greek seasoning , you must use cavender s, mesquite wood chips , soaked in water for the bbq (optional), mesquite liquid smoke , just a few drops (optional)

chicken livers (chop 2cm pieces, discard vein), garlic cloves (fat ones, crushed ), chilies (finely chopped ), butter, olive oil, sherry wine or 1/4 cup port wine, tomato paste, water, bay leaves, oregano, boiling water, basmati rice, butter

chicken liver, butter, all-purpose flour, salt, green onions , chpd., canned sliced mushrooms, drained, pepper

chicken livers, salt and freshly ground black pepper, quatre epics, grapeseed oil, sage leaves, shallots, sliced, garlic clove, sliced, fresh thyme leaves, cognac, port, marsala, unsalted butter, softened, black peppercorns, grated nutmeg, ground cinnamon

chicken livers, trimmed , soaked in milk, yellow onion, chopped, garlic, peeled and sliced, butter, divided use, dry white wine , or dry vermouth, hard cooked eggs, quartered, dry sherry or brandy (if i m lucky enough to have any), big handful of parsley, washed and coarsely chopped, several grinds of black pepper, more is better, two dashes of worchestershire sauce, coarse salt, freshly grated nutmeg, allspice, cumin, minced chives for garnish, good quality mayonnaise

chicken livers -2 cups, butter -1 1/4 sticks-at room tempature, red onion-finely chopped -about 1/2 cup, granny smith apple-peeled and shredded -about 1 cup, balsamic vinegar, dry sherry ,maderia,white port,cognac or brandy, heavy cream, nutmeg or mace, salt, pepper, toasted walnuts

chicken liver, lean bacon, rinds removed and cut in pieces, chicken stock, garlic, crushed, onion, finely chopped, honey, soya sauce, fresh grated ginger, white pepper, dried and stoned prunes, halved or quartered when they are large, peaches , from a tin,cut up in chunks

chicken liver, smoky bacon, pineapple chunks, drained, soy sauce, brown sugar, dijon-style mustard

butter, chopped onions, chicken liver, halved and trimmed, chopped fresh thyme, brandy, blue cheese , crunbled

onion, chopped, olive oil, chicken liver, trimmed, cognac, dijon mustard, kosher salt, fresh ground black pepper, ground nutmeg, unsalted butter, softened

chicken liver, butter, green onion, minced, garlic clove, minced, white wine, red hot sauce, black pepper, salt, mayonnaise

chicken livers, fat back, rinced and diced, anchovies, washed and squeezed, white pepper, black pepper, marjoram, salt , to taste, brandy , to taste, whole eggs, flour, heavy cream, excess brandy will make bitter