Reviewed: Mar. 28, 2012

This was great. Fairly easy and Well Cheap to make. I ended up with a ton of Chopped Liver which is fine because so many people wanted to take some home. I added 1/2 stick of Butter mashed in with the livers. It was definitely better the next day after it had time to for the flavours to meld. I will make this again. I wish my Mommo was alive she would have gone nuts for this.

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Reviewer:

Polysammo

Reviewed: Feb. 6, 2012

the heading should not contain the word Jewsih as Jews do not mix dairy (butter) with meat also for genuine Jewish chopped liver the livers must be roasted first otherwise the recipe is standard

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Reviewer:

jack baretti

Reviewed: Jan. 3, 2012

I made it exactly as indicated. It was pretty good but a bit too dry for my taste.

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Reviewer:

Cindy L

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Reviewed: Dec. 23, 2011

Excellent! I have been looking for a recipe to make like my mothers. This was great and simple. I used a little less paprika and I like less raw onion. Other than that, this was wonderful.

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Reviewer:

heavensway

Cooking Level: Expert

Home Town: Woodland Hills, California, USA

Living In: Centennial, Colorado, USA

Reviewed: Mar. 11, 2010

For this recipe to be KOSHER the butter should be substituted. Butter and all dairy products are not to be cooked with meat.

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Reviewer:

mom

Reviewed: Sep. 14, 2009

This is truly a most wonderful chopped liver recipe altho I must admit that I do like mine without lumps so I use my food processor. I also enjoy adding a bit of garlic and some cognac. Thank you Valerie!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Jun. 11, 2009

This was very good. I made the full version as written, And the instructions are great and it came out yummy. My mother-in-law makes a simpler version with only butter, onion, chicken livers, eggs, paprika and salt/pepper.

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Reviewer:

BBOMB

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

Reviewed: Mar. 25, 2009

This was a very good appetizer for my guests. I don't eat liver myself but I was convinced to give it a little taste. I'm still not a liver fan but if I "had" to eat it this would be the only way I would take it.

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Reviewer:

Gemma NJ

Reviewed: Mar. 21, 2009

Very good. A couple of tips, soak your chicken livers in milk anywhere from 2 hours to overnight, it makes the flavor creamier and more delicate. I made this into a pate and i used a food processor, it is just easier. This recipes makes MUCH more than for 6 people, more like a small army of 30.I gave it away to neighbors and we still have a ton left.

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Reviewer:

Malishka31

Cooking Level: Expert

Living In: Brooklyn, New York, USA

Reviewed: Feb. 7, 2009

With out question, this is the chopped liver I had in PA when I was a kid! Rich and flavorful. I made this then went to the store for sandwhich fixens and a roast to make Beef Wellington with it tonite and good deli sandwiches for the week. It can be used as a Pate' it is so good. I like it a little more minced that the author but it's good either way. It makes a lot so plan on using it in more reciepts or having freinds over! Also, if you have pets, they will tackel you to get at it. The smell is that wonderful.

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