How To make Rumaki Pate
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
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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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7 ingenious appetizer ideas that you must try today. Puff pastry is your salvation!
7 ingenious appetizer ideas that you must try today. Puff pastry is your salvation!
Ingredients:
pastry dough - 600 g (21.16 oz)
sausages - 6 pieces
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 500 g (17.64 oz)
cottage cheese - 150 g (5.3 oz)
strawberries - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 800 g (28.2 oz)
pastry cream - 300 g (10.6 oz)
peach compote - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 600 g (21.16 oz)
apples - 3 pieces
melted butter - 100 g (3.5 oz)
sugar - 40 g (1.4 oz)
cinnamon -15 g (½ oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 800 g (28.2 oz)
pressed cheese - 100 g (3.5 oz)
tomatoes - 2 pieces
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 700 g (24.69 oz)
boiled chicken leg - 200 g (7 oz)
pressed cheese - 150 g (5.3 oz)
mayonnaise - 30 g (1 oz)
eggs - 1 piece
IN THE OVEN 190°C/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 500 g (17.64 oz)
sausages - 6 pieces
eggs - 1 piece
black sesame seeds - 10 g (0.35 oz)
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
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A Tasty Gameday Treat with a Surprising Ingredient
Liver seems to be a polarizing food…you like it, or you don’t. If you’re one who doesn’t care for liver, Chef Kate Lulloff from Jones Dairy Farm is here to change your mind as she demonstrates a classic twist on the popular rumaki appetizer, made with Jnes Braunschweiger and Hickory Smoked, Dry Aged Bacon. For more information and for this recipe, visit JonesDairyFarm.com.
Pate Recipe
This recipe would go well with your everyday snacks and crackers try this recipe made from bacon, veal and chicken livers.