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Ingredients: chives, cream, dried thyme...

"Easy to put together for a great party appetizer."

Ingredients: cooking oil, sliced water chestnuts...

"This is from Tyler's Ultimate. I love pate, but I'm the only one in the house who will eat it, so up until now, I've never made it myself. This recipe looked so approachable for a normal home cook, that I decided I could do it. I hope you will too! Prep time is hands-on time, Cooking time is chilling in the fridge."

Ingredients: fresh ground black pepper, fresh thyme...

"I have yet to try this recipe but it looked good and I wanted to keep it for later to use. I love chicken Liver Pate and bacon so this seemed perfect."

Ingredients: double cream, dry sherry...

"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...

"A rustic, but impressive starter for a weekend lunch - spread onto toasted brioche."

Ingredients: heavy cream, garlic cloves...

"An adaption from a long used recipe, this pate is an excellent appetizer served on Paris or melba toasts. Wine & appetizers this evening? This is a MUST serve! Use a heavy, non coated skillet (no non-stick pans). Cooking time is listed with regard to the stove top cooking.
Please Note: Times are approximates. Everyone works in a different..."

Ingredients: cognac, curry powder...

"“Every good chicken has a good liver,” says Peter Hoffman. “Sometimes I eat the liver myself as the cook’s reward, and sometimes I let a bunch accumulate in the freezer until I have enough to make this recipe" The beautifully silky puree is accented with sauteed apples, smoky bacon and a splash of brandy, then served on crunchy toasts. What can..."

Ingredients: salt & freshly ground black pepper, extra virgin olive oil...

"Another recipe that we like by Chef Vitaly Paley, who transforms the Jewish staple into a rich Italian pate by flavoring chopped chicken livers with briny capers, salty anchovies and the sweet Tuscan wine vin santo. I never thought I would like anything other than the "Jewish Chopped Liver" but we served this for some doctors, social workers..."

Ingredients: salt & freshly ground black pepper, extra virgin olive oil...