Get the latest Pate recipes from Group Recipes. http://www.grouprecipes.com/tag/pate If you haven't tried chicken liver pate, you may like this as it's an inexpensive fancy appetizer that anyone can make - from a copycat web site http://www.grouprecipes.com/103930/chopped-chicken-liver-pate.html Specialty Dish http://www.grouprecipes.com/102953/boef-en-croute-aka-beef-wellington.html I had calf liver with fried onions and bacon the other night in a restaurant and I could not finish the large portion. The pate came out delicious Serve with cocktail bread, crackers etc. Normally I don't eat a lot of liver, only when I get the craving, but any leftovers make a wonderful pate! http://www.grouprecipes.com/101117/beef-liver-pate-with-truffle-oil.html This Liver Paté is easy to make, has great flavor, even none liver eaters like this pate, I have yet to make this dish for a party and not have most my guest ask for the recipe. Its great served spread on Toasted Baguette slices with Miniature Sweet Pickles. http://www.grouprecipes.com/99613/chicken-liver-pate.html Source: Dr Oetker, recipe site for these little choux breads made with white cornmeal. Use as an appetizer or side bread; split open and fill/use as desired http://www.grouprecipes.com/92290/little-puff-ball-breads.html ALMOND MUSHROOM PATE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Campbell Estate in Terrell, Texas in 1991. http://www.grouprecipes.com/85539/almond-mushroom-pate.html Blended and baked chicken pate, packed in a mold and best served sliced with cornichons (petite dill crisp pickles) and crusty french baguettes. http://www.grouprecipes.com/84374/pepper-pate.html Lovely rich deep red color red-onion chutney/marmalade. Great to partner-up with pate or cheese or cold meat dishes. Beats shop-bought stuff anytime, so well worth the effort http://www.grouprecipes.com/81964/rich-red-onion-marmalade.html Great combo of cheese and nuts for a great holiday or anytime pate http://www.grouprecipes.com/75717/four-cheese-pate.html Yes, this was the entertaining extravaganza of the 1960's...very old school... but so what? To me, Beef Wellington is a classic and should never go out of style! :-) http://www.grouprecipes.com/74408/individual-beef-wellingtons-with-madeira-truffle-sauce.html