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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...

"I had some of these at a wedding reception. Luckily the hostess let me in on the ingredients. I just played around with the timing and amounts per appetizer and found the right taste. They are really good and the chessnut really adds a delightful ((crunch))."

Ingredients: toothpicks, water, bacon...

"Shortly after I bought some pocket cutters to make turnovers (cuts on one side and then you use the other side to seal the turnovers), I created this recipe as a tasty way to eat chicken livers...which I love. Feel free to subsitute your favorite pie crust for the store bought mix."

Ingredients: pie crust mix, pepper...

"This has proved SOOOO popular over the years! It is so easy to make and the recipe makes quite a large quantity - just great for parties of any kind. Delicious with warm toast or crackers. Reeaalllly morish! The cooking time of 5 minutes is the time it takes to gently fry the chopped onion and chicken livers."

Ingredients: fresh ground black pepper, mixed herbs...

"A very easy pate that's big on taste as opposed to those that boil the livers. Great on crackers and especially in Beef Wellington!"

Ingredients: pepper, hard-boiled eggs...

"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...

"An excellent appetizer served with toast point or crackers and a glass of Boeujolais Wine."

Ingredients: cognac, ground allspice...

"The only kind of liver I can stomach, so I'm always on the lookout for new recipes...Here's one of them that I serve over cooked linguine with a tossed green salad!"

Ingredients: dried basil, extra virgin olive oil...

"I used to eat at a wonderful Hungarian restaurant that served this dish. This is my re-make. Really good on rice."

Ingredients: dried sweet basil leaves, olive oil...

"An old favorite, sometimes called roumaki. From The United States Regional cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: salt and pepper, bacon, butter...

"I love pate but have found it hard to find good recipes that aren't too "livery". The blue cheese is this recipe from Epicurious makes this delicious and flavorful without tasting like liver and onions!"

Ingredients: fresh thyme, onions...

"A great-tasting pate that is surprisingly east to make."

Ingredients: clarified butter, dried thyme...