1/2 lb Chicken livers; cooked 3 tb Soy sauce 1/2 c Butter or margarine - softened 1/2 ts Onion salt 1/2 ts Dry mustard 1/4 ts Ground nutmeg 1 ds Hot pepper sauce 8 oz Canned water chestnuts -drained & coarsely chopped 6 sl Bacon; cooked and crumbled 2 tb Chopped green onion Melba toast or crackers In blender or food processor, finely chop chicken livers, a few at a time. When all are chopped, return to blender and add soy sauce, butter, onion salt, mustard, nutmeg and hot pepper sauce. Blend until smooth and well mixed, scraping down sides frequently. Add water chestnuts and bacon. Mix in thoroughly by hand. Spoon into 1 large or 5 small molds, pressing firmly so all air pockets are removed. Chill. Unmold by dipping quickly into hot water up to rim and allow to soften to room temperature before serving. Garnish with green onion. Serve with melba toast. Makes about 1 1/2 cups
How To make Rumaki Pate's Videos
Bacon-wrapped Chicken Livers
Bacon-wrapped Chicken Livers
Bacon-wrapped Chicken Livers recipe is super easy and delicious. There are only two ingredients. Even if you are not a liver fan, give this a try. Eating liver has a high level of vitamins and minerals especially vitamins A, B and C, and iron.
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Liver Pate Recipe
Mix up this recipe and serve it with thinly sliced bread or even with crackers and chips.
Chicken Liver Wrapped in Bacon
Rumaki - Bacon Wrapped Chicken Livers & Water Chestnut
Rumaki - Bacon Wrapped Chicken Livers & Water Chestnut
Emeril serves up an addictive 1940s Polynesian specialty known as ramaki. Made with marinated chicken livers and water chestnuts that are rolled up in bacon and pan-fried to perfection. Once you've taste these, you’ll know why they’ve stood the test of time.
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The BEST Bacon Tomato Party Dip! All the way from 1979!
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Here’s your recipe!
9 Slices of Bacon, Cooked Crisp 3 Small Tomatoes, Peeled and Quartered 3 TSP Dijon Mustard 8 Oz Pkg Cream Cheese, Softened Tabasco to your taste 1 1/2 Cups Blanched Almonds 3 TBS Green onions, Roughly Chopped
In a food processor or blender, combine tomatoes, dijon, cream cheese and tabasco until smooth. Add almonds, bacon and onions. Process again until smooth. Refrigerate at least 2 hours. Serve with your favorite crackers. This can be made up to 2 days in advance.
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