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"This is my locally famous chopped liver. It's definitely not healthy, but it is really good. I have been promised kingdoms and children have been named after me because of my chopped liver. ;-)"

Ingredients: hard-boiled eggs, oil, onions...

"Elegant, easy appetizer."

Ingredients: cognac, pepper, eggs...

"I got this recipe for a school mum, Sue Stibbard. She always liked to make things go further on her tight budget so she came up with this recipe for chicken liver pate with a twist; hard boiled eggs are added to the recipe. This gives the pate a lighter texture. People are surprised when I tell them that there are hard boiled eggs in the pate. This..."

Ingredients: ground mace, garlic...

"This is in response to a recipe request...haven't tried it yet, but I definitely will soon."

Ingredients: dried basil, dried thyme...

"A ballerina named Carmeleta Maracci offered this recipe to Alan Hooker, founder of the Ranch House Restaurant in Southern California's Ojai Valley. "There are those," Hooker once observed, "who will consider the addition of cream cheese a sacrilege, but it smooths the pâté so beautifully that we disregard the purists."..."

Ingredients: cognac, cream cheese...

"From "American Regional Cooking" from the International Culinary Institute at the Art Institute. Sauteed Chicken Livers done Orleans style, serve with toast points or fresh pasta.

You can sub any poultry liver, but make sure to soak in milk for an hour to remove a lot of the uric acid (ammonia smell) that is usually present in..."

Ingredients: fresh basil, fresh parsley...

"This method of preparing the pate is new to me but since I love chicken livers - we tried it anyway. We were very pleasantly surpirsed! Served with pita chips, cocktail rye or any other crackers it is wonderful! Who needs crackers - it tasted awesome! From Everyday Cooking with Jacques Pépin
This originally appeared in the March, 2007..."

Ingredients: cognac, fresh ground pepper...

"This recipe needs a small amount of preparation the day before. This recipe came from a friend who adapted it from a book called "Salads and Summer dishes". Please make sure that you use GREEN peppercorns and not black ones :) Cooking time is more than enough for presoaking the livers and fridge setting times. ZWT REGION: France."

Ingredients: fresh ground pepper, dry sherry...

"This is a great pate recipe! I have made it with dried cranberries and added 1/3 cup chopped pistachio nuts. Yummy!"

Ingredients: cognac, salted butter...

"From Emeril Lagasse. Refrigeration time 8 hours plus."

Ingredients: cognac, cornichons, croutons...

"I wouldn't eat a chicken liver (ugh! chicken filters) if you paid me but I make these for company and get rave reviews every time. I make half with and half without the livers to suit my own taste. Cooking time is dependent on the size of the livers and how thick the bacon is, but plan on 8 minutes and continue to check them."

Ingredients: fresh ginger, garlic cloves...

"Smooth cool elegant rich chicken liver pate....A lovely recipe resurrected by The Times-Picayune from 1997 in response to a request - it is a Marcelle Bienvenu recipe (that ensures it is outstanding)."

Ingredients: cognac, egg yolks...

"Best comfort food and a great appetizer!"

Ingredients: fresh ground black pepper, kosher salt...

"Can be done a day ahead. Add the garnish before serving. It can be served as an appetizer in shot glasses (12 servings). Or it can be served as starters (6 servings) in espresso cups, martini glass. It comes from Ricardo."

Ingredients: cognac, fresh chives...