Reviewed: Jul. 15, 2009

Excellent recipe for my first pate. I also used fresh red onion and fresh garlic. It firmed up well, and was just divine. A++

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Reviewer:

Toasted Garlic

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jul. 5, 2009

Absolutely delicious! No more store-bought for me. I used real onion and garlic instead of the powdered. Used 1/3 cup of wine, 95% fat-free cream cheese. Butter-flavoured margarine instead of butter. I served this after only chilling for almost two hours; I think overnight would be best, but it still tasted amazing. Great recipe!

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The Purple Chef

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Feb. 11, 2009

Truely yummy. I wanted something less artificial tasting so I chopped 1/2 onion and 7 garlic gloves and cooked them with wine and the livers. Outstanding!

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HULAHAN

Cooking Level: Expert

Living In: Doha, Ad Dawhah, Qatar

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Reviewed: Dec. 17, 2007

This is the best liver pate!!! It is truly the perfect combination of ingredients, and the pistachio nuts enhance it's amazing flavor even more! I know of many other people who have tried this recipe & it remains the top pick & favorite of them all. This recipe gets all the raves & compliments that are well deserved! You would be hard-pressed to find a more perfect liver pate than this! Your dish will be the only one empty at all the parties with this recipe! P.S. - you better have recipe cards ready... because everyone will want it after trying this perfect pate! It's a winner!

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