Chicken Liver Pate (Betty's Favorite)
by TrikerBetty
Try this Chicken Liver Pate (Betty's Favorite) recipe, or contribute your own.
Suggest a better descriptionStill searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- 1/2 Cup Butter or margarine
- 3 cups Spanish onions -- chopped
- 1 pound chicken liver
- 2 eggs -- hard boiled
- 1/4 cup fresh parsley -- chopped
- 1/4 cup mayonnaise
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh parsley -- chopped
INSTRUCTIONS
Melt butter in large heavy skillet. Add onions and chicken livers. Saute, stirring until livers are lightly browned.
Cool slightly and drain off any juices. Combine with eggs and parsley in a food processor. Blend until smooth.
Mix in mayonnaise, salt, pepper, and Worcestershire sauce. Pour mixture into bowl and chill overnight.
Garnish with additional parsley.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 recipe (636g) | ||
| Recipe Makes: 1 | ||
|
|
||
| Calories: 1537 | ||
| Calories from Fat: 1190 (77%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 132.3g | 176 % | |
| Saturated Fat 40.5g | 202 % | |
| Monounsaturated Fat 41.8g | ||
| Polyunsanturated Fat 26.6g | ||
| Cholesterol 1684.7mg | 518 % | |
| Sodium 3187mg | 110 % | |
| Potassium 1166mg | 31 % | |
| Total Carbohydrate 6.9g | 2 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 6.7g | ||
| Protein 78.2g | 112 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 1537
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
REVIEWS
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.