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"Elegant, easy appetizer."

Ingredients: cognac, pepper, eggs...

"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...

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

Ingredients: cognac, cornichons, croutons...

"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...

"I love this pate! This recipe makes quite a bit so it's great for parties or potlucks. Serve with baguette slices."

Ingredients: pepper, dried thyme...

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

Ingredients: heavy cream, garlic cloves...

"I serve this flavorful spread with sliced rye bread or wheat crackers. Prep time is approximate and cook time is for 2 hours chilling."

Ingredients: pepper, cream cheese...

"This has got to be one of the most delcious recipes! It is yet another chopped liver recipe which is wonderful. Courtesy of Barefoot Contessa Parties (2001) - Ina Garten. Television Food Network, G.P. copyright 2003."

Ingredients: fresh ground pepper, fat...

"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...