Jennie O Turkey Ground Beef Nutrition Facts
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04/08/2006
Adept bones recipe. Easy, but could use some illumination. First, don't over cook the livers. When stabbed, they should still exist 'rosey' inside. Once livers are washed, drain, and selection out onion. LET Absurd. Trying to puree hot livers with the butter makes information technology soup. Puree the liver WELL. First you might need to scrape, and then you'll see the "rolling ball" stage . Keep going. You'll read some other "following" stage before done. Liver when tested should be smoothe, similar butter. I like to use i/4 C shallots instead of onion for the last stop. Add the onion/shallot first, and run the processor until you can't see whatever bits larger than a peppercorn via looking at the side of the clear processor basin. Add together softened butter, but cutting the butter into chunks for easer mising. Run for a but until no large chunks of butter. And so add sherry. Try not to use cheap grocery store cooking shery, apply a nice sherry, it make a big deviation. Mix to add together sherry. I add nearly ane to 2 Tbs of whole cream now, and run for about ane minute. Mixture will be nearly soupy. Pour into oiled bowl/mold. You'll need more than 1 hour to chill, effort 3 or iv to set properly. Use a warm water bath for perfect unmolding. Savour!
xi/26/2003
This is an first-class recipe. I boil the liver with the onions and a few cloves of garlic and then puree it all up together and omit the raw onion. I also add together a one/2 loving cup of half and half, a teaspoon of worcestershire sauce and a 1/2 teaspoon of allspice. Perfection!
03/26/2006
I'm new to the earth of pureed meats. First, I made the recipe exactly as printed. Tasted it and and then doubled the spices. Very nice ... my mom said it's ameliorate than store bought!
09/30/2007
This was my outset time making pate. I recall its a good basic receipe but it needs tweaking to brand it great.
01/02/2003
This is an excellent recipe. I used information technology for Beefiness Wellington and it truly made the dish. Thanks for information technology… its a keeper!
02/24/2003
Ah yes, more than snowfall in the forecast! Must type fast earlier my PC gets rid of me again. I normally don't eat ruddy meat, but again, this is one of those exceptions. I developed a sense of taste for liver pate when I was married to the "commencement husband". He was Jewish and his grandmother made the best chopped chicken livers. I did add more seasonings to this along with a chopped hard boiled egg and crispy bacon pieces. (thanks Darcy for the 411 on the onion) This was splendid William and I'll certainly be making this again! Has anyone tryed this with goose livers?
02/21/2010
Wonderful! I had to make this for the Beefiness Wellington but eating the leftovers the side by side day showed how wonderful it is. My hubby (who only like pate de foie gras) said it was outstanding -- not that normal strong chicken liver flavor. I left in some cooked onions while pureeing, and added about 2 TBS more dry sherry (didn't have cooking sherry). Substituted mace for allspice and nonetheless fantastic.
12/26/2002
Great recipe, William. Thank you. I have never cooked with mace and am unsure of what it would add to this recipe. Only I must say, I added a teaspoon of garlic powder, and this spread came out delightful. I served it with bagle fries.
12/23/2006
I idea this recipe was easy and tastes dandy. Will be a striking at Christmas Eve party.
03/08/2004
Easy and quick to make and uses depression-fat margarine to reduce the calories.
03/27/2011
Darn you William! You've turned me into a Liver Pate addict; I was recently caught by my husband, at 2am in the morning, inside the refrigerator scooping liver pate with an assortment of cracker. Best Pate always!
12/18/2011
I rated this a ane star and called information technology bland and bitter I am apologetic because the biting was my fault and I have learn to clean the liver better to remove all gristly and white parts with a very abrupt knife, I had included lighter colored livers and possibly that was the trouble every bit for the banal well it is basic and that were the fun starts, so to William I am sorry I spoke to soon.
01/06/2012
I have fabricated this about three times previous with no problem. Loved information technology, turned out dandy. Terminal time I read the reviews and decided to add together the cream to it equally suggested by someone. Won't ever do that over again, information technology separated and no amount of mixing would become information technology to blend together again. I had let the livers cool, and my cream was not spoiled or annihilation. NO thought what happened. I live very far from a store and it was late, so no chance of a redo. Put it in the refrigerator anyways hoping for the best but no, the next day it was just equally gross. If anyone can enlighten me on why this might have happened I would be interested to know, information technology ruined a souvenir for a pal as I had no time to remake :-P
10/25/2013
Made this recipe this morning, taking advise to tweet a little bit. Boiled the liver in the water with onion but did add a chicken burgoo cube. Strained the livers throwing out the onions, let cool. Followed the recipe as listed but increased the chopped onions to 1/iii cup, added a few dashes of Worcestershire and a clove of garlic. This recipe is wonderful. I accept an old one from a famous 5 star restaurant that is now closed using craven fat to cook the livers and this recipe I think is so much better and richer. I give this at to the lowest degree 5 stars!
06/14/2012
Excellent
10/16/2011
My husband and I loved it! I didn't have any mace, then I'g not sure what that would have added, but nosotros likewise added a piddling worchestershire and some horseradish mustard. Fantastic!
03/29/2013
This recipe is a great starting indicate. I apply less butter, more than sherry (or dry white wine), and a squeeze of lemon juice. Too, no mace. Thanks.
03/04/2015
This was a proficient base recipe and technique to piece of work from. There are a few elementary changes that tin can be implemented to amend the recipe equally is (ie: simmer in craven stock instead of water), my highly adapted recipe is as follows. I soaked a pound of beef liver in milk for an hour, while I simmered homemade craven stock with the sliced onions (which I had previously sautéed) and ten pitted dates for near 30 minutes to develop the stock. I drained the milk and poached the liver until done. After allowing the liver to come down to warm, I pureed it in my blendtec along with 1/2 c butter, a few tbsp single malt, about v of the boiled dates, a coupla tsp salt, ane tsp pepper, i tsp dried sage, 1/4 tsp allspice and 1/4 tsp nutmeg. I omitted the raw chopped onion and didn't miss it, probably because I went to the trouble of infusing the stock before cooking the liver. A very overnice result. Try information technology out for yourself and encounter what y'all think!
09/09/2015
Okay, So hither is how it started! Over ii decades agone I worked at a restaurant where the guest were given breadstuff and chicken liver pate rather and then butter or oils. I remembered butter and cream cheese was involved but we used a hobart mixer. I just at present had a flash back and started to attempt to make this at home using hand tools, not a good out come. Just spent $40 on the Ninja Primary Prep and with in seconds.....a tiny taste made me do the happy sense of taste bud dance!
04/29/2016
I fabricated Liver Pate many years ago, once. It was expert. In that location is a new high end restaurant in town that serves their pate in a modest canning jar. WOW is it practiced. Thus, time to revisit Liver Pate making. Subsequently having made this and assuasive it to sit down in refrigerator for a few hours, I must say this, Mine is FANTASTIC! Simply changes I made, only table salt/pepper for spice. Added a garlic clove to cooking and used the cooked onion slices and cooked garlic to the nutrient processor. Put this downward for "All Thumbs Up"!
09/06/2015
Succulent, buttery texture. Used beef liver instead of craven, maintained aforementioned measurements. Ramped up the spice, and used two tbs of sherry. Will freeze and re-warm any leftover and utilise every bit a sauce for craven or steak.
05/23/2017
I made this for a treat for myself and my mom in law. It was fabulous with a creamy texture and a nice hint of sherry. I did ad a Tbs of cream and used coarse basis pepper which gave information technology a little more than interesting texture. Excellent on crackers.
03/21/2020
Delishious. I added port for a sweeter season.
xi/17/2016
Very easy to make and tastes really expert. I of my favorite snacks someday of day or evening.
ten/21/2018
Have really made this several times. I discover I similar the taste of pan fried livers amend than the boiled . I fabricated this the other day and added the onions for the first time. I didn't actually care for the added flavor. Ritz crackers and pate, dinner of champions.
11/20/2018
No changes,yep I will make it again.
04/06/2016
Succulent! This was just my 2d attempt at making pate. The first recipe left with a tasty but actually soupy mess. This recipe has the perfect firm spreadable texture I was looking for. I did read the reviews and altered the recipe slightly. I kept near 1/2 of the cooked onions instead of tossing them, and I added two cloves of coarsely chopped garlic to the humid water which I also kept. I doubled salt, pepper and mace too and only used ii TBSP of sherry instead of iii. Came out perfect! Definitely going in my 'keeper' recipe file. Thank you for sharing!
11/06/2019
My first fourth dimension having pate. This is succulent. I sprinkled cayenne pepper on top. YUM.
01/31/2019
I had never made a pate from scratch before just had some calves livers fried upwards which we hadn't eaten from the night earlier, so decided to effort information technology with the leftovers. I had originally soaked the livers in milk for well-nigh 4 hours which tames the strong gustatory modality before frying them. I followed the receipe and it was extremely fast and easy to make. I left it overnight earlier digging in and information technology's delish! Volition definitely be making this over again and will endeavour information technology with chicken livers.
Source: https://www.allrecipes.com/recipe/14821/liver-pate/
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