MOCK CHOPPED LIVER
Mock chopped liver in this recipe is made out of lentils. This dish tastes just like the real thing without the cholesterol of real liver! Serve mounded on a platter with crackers.
Provided by MDHEARST
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 2h35m
Yield 4
Number Of Ingredients 7
Steps:
- Place water, lentils, and bouillon cubes in a pot. Cover pot and cook about 30 minutes or until tender. Drain well.
- Heat oil in skillet, saute onion until it becomes translucent.
- In an electric food processor, grind lentils, onions and walnuts until your desired consistency for the pate is reached. Season to taste with salt and pepper. Chill before serving.
Nutrition Facts : Calories 387.1 calories, Carbohydrate 36.5 g, Cholesterol 0.3 mg, Fat 21.4 g, Fiber 7.8 g, Protein 17.2 g, SaturatedFat 2.2 g, Sodium 581.4 mg, Sugar 2.4 g
MOCK CHOPPED " LIVER " ( GREEN PEAS )
Make and share this Mock Chopped " Liver " ( Green Peas ) recipe from Food.com.
Provided by arira
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- fry onion in oil till dark brown, making sure not to burn them or you get a bitter taste.
- Transfer onions and oil to a food processor.
- Add all other ingredients and process till smooth.
SCOOPABLE GREEN CHOPPED SALAD
Is it a salad or is it a dip? Inspired by Melissa Ben-Ishay's (@bakedbymelissa) TikTok viral chopped salad, this vibrant crunchy-creamy dish is a salad, but it's meant to be scooped up with chips--not a fork. Don't be surprised that there's tons of dressing: that's intentional (and what makes it so perfectly scoopable).
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the salad base: Add the asparagus, sugar snap peas, mint, cucumbers, avocado and jalapeno to a large bowl.
- For the dressing: Process the parsley, spinach, yogurt, chives, olive oil, lemon juice, garlic and 1 1/2 teaspoons salt in a blender or food processor until smooth and bright green.
- For serving: Pour the dressing over the salad and toss with tongs to combine thoroughly; season with salt and pepper. Serve tortilla chips alongside it for scooping.
CHOPPED ICEBERG SALAD WITH BUTTERMILK DRESSING AND CRISPY CHICKPEAS
The classic iceberg salad is always a welcome piece of Americana. You can even put the iceberg in the freezer for 30 minutes before serving to make it extra cold. So juicy. Hydrating. American. I love it. The combination here of tangy buttermilk dressing, juicy lettuce, pickled onions and crispy chickpeas is not your average chopped iceberg salad. Great textures and tastes!
Provided by Alex Guarnaschelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the onions: To pickle the onions, bring the vinegar, sugar, a pinch of salt and 1 cup water to a boil in a medium saucepan over medium heat. Put the onions in a small heatproof bowl and pour the pickling liquid over them. Let the onions cool to room temperature on the counter. Transfer to a resealable container and store in the refrigerator until ready to use.
- For the buttermilk dressing: In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste. Set aside. If too thick, add a splash of more buttermilk or water to adjust.
- For the chickpeas: Pour the oil into a small, heavy-bottomed pot and heat over medium heat until it registers 350 degrees F on a deep-fry thermometer. Fit a baking sheet with a wire rack.
- Season the chickpeas with the paprika and salt and pepper to taste. Using a slotted spoon, drop half of the chickpeas into the hot oil and fry until browned and crispy, 3 to 5 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. Repeat with the remaining chickpeas.
- For the salad: Spread the iceberg lettuce on a baking sheet and season liberally with salt and pepper. Drizzle with the dressing and follow with a layer of the scallions. Top with the pickled onions (drained of their liquid) and the crispy chickpeas. Season to taste.
MOCK CHOPPED LIVER- WALNUTS AND PAREVE
This is my grandma She She's mock chopped liver. It's incredibly simple and very tasty. My whole family enjoys it. I like this version a lot more than the mock chopped liver made with garbanzo beans and/or green beans (even though that version is healthier). Makes a terrific appetizer.
Provided by Stacey E.
Categories Kosher
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Sautee chopped onion in olive oil on low heat until onion is clear in color. Let cool.
- Add eggs, nuts, and onion to cuisine art and puree.
- Sprinkle paprika over top.
- Serve with crackers, carrots, celery, or chips.
- Enjoy!
VEGETARIAN CHOPPED " LIVER " ( GREEN PEAS )
Make and share this Vegetarian Chopped " Liver " ( Green Peas ) recipe from Food.com.
Provided by Wildmom
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a food processor, put 1 can of drained peas, 3 peeled hard boiled eggs, 1/2 cup of walnuts and almost all of the sauteed onion. (Best if it is sauteed until very very dark and crispy).
- Process until the consistency of chopped liver.
- Spread the reserved onions on top and chill.
- Best made the day before serving.
Nutrition Facts : Calories 255.8, Fat 13.8, SaturatedFat 2.2, Cholesterol 159, Sodium 51, Carbohydrate 22.3, Fiber 7.2, Sugar 8.5, Protein 12.8
MOCK CHOPPED " LIVER " ( MUSHROOMS & LENTILS )
This is a recipe I created for the holidays. After tasting many of the "faux" chopped livers out there I decided to create something with a more meaty taste, look and texture. ENJOY!
Provided by Kevin Simon
Categories Spreads
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Finely chop both onions but 1/4 leave raw and sauté in oiled frypan till blackened; set aside.
- Coarsely chop the hard boiled eggs and set aside with the browned onion (save a spoon or two of grated egg as a garnish).
- Brown all the mushrooms in a lightly oiled frypan till completely dry and brown, then salt lightly and place in food processor.
- Add 1/4 raw onion and all the remaining ingredients except for the dehydrated onion, browned onion and egg. Blend till smooth.
- Remove from processor and fold in the browned onion, dehydrated onion and chopped egg. Chill overnight and serve.
- Timesaver Tip: Boil the eggs in the pot with the lentils.
MOCK CHOPPED LIVER
Make and share this Mock Chopped Liver recipe from Food.com.
Provided by Wendys Kitchen
Categories Spreads
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Saute' the mushrooms and onion in the vegetable oil over a medium heat.
- until the onion is clear.
- Turn into a blender or food processor, add the walnuts, salt and.
- pepper, and the water. Process until blended but not too smoothly. Serve.
- as a spread with matzah.
Nutrition Facts : Calories 301.3, Fat 29.5, SaturatedFat 3.1, Sodium 4, Carbohydrate 7.7, Fiber 2.8, Sugar 2.5, Protein 6.4
MUSHROOM MOCK CHOPPED LIVER
Adapted from Arthur Schwartz's Jewish Home Cooking. The onions and mushrooms can be cooked separately at different times, but they taste better if done this way.
Provided by Chocolatl
Categories Spreads
Time 45m
Yield 2 3/4 cups
Number Of Ingredients 7
Steps:
- Heat half the oil in a skillet over medium-high heat.
- Add onions and toss to coat with oil.
- Cover and reduce heat to medium.
- Cook 10 minutes, tossing once after 5-6 minutes.
- Uncover and stir.
- Cook, stirring and scraping occasionally, for 20-30 minutes, depending on how brown you want them.
- Remove and let cool.
- Add the remaining oil to skillet and heat over medium-high heat until hot but not smoking.
- Add mushrooms, tossing constantly.
- Cook until mushrooms become shrunken and browned.
- Remove and let cool.
- Place onions, mushrooms, and all remaining ingredients in a food processor.
- Pulse to chop coarsely.
- Scrape mixture from the rim down and then from the bottom up.
- Pulse again until mixture is fine but not pasty, and has a spreadable consistency.
- Keeps up to 1 week in refrigerator if tightly covered.
GRANDMA'S CHOPPED LIVER
Provided by Helene Cypress
Categories Condiment/Spread Food Processor Chicken Egg Onion Appetizer Sauté Quick & Easy Chill Gourmet New York Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 1/2 cups
Number Of Ingredients 7
Steps:
- Pulse eggs in a food processor until coarsely chopped and transfer to a large bowl, then chill, covered, until ready to use.
- Cook onion and garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onion is golden, about 20 minutes.
- While onion cooks, trim and rinse livers and pat dry. (Halve any large pieces.) Add livers to onion and increase heat to moderately high, then sauté, stirring occasionally, until livers are just cooked through, 8 to 10 minutes (they should not be pink in center). Transfer mixture (including oil) to a shallow plate and cool to room temperature, about 20 minutes.
- Pulse liver mixture in food processor until coarsely puréed, then stir into eggs, along with salt and pepper, until combined. Chill, covered, at least 1 hour, then season with more salt just before serving.
MOCK CHOPPED " LIVER " ( LENTILS )
This recipe was given to me by my mother. The kids enjoy it, and it is perfect for serving on crusty bread.The cook time is including the chill time.
Provided by annie chambers
Categories Spreads
Time 9h10m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring chicken broth and lentils to a boil in large pan.
- Cover and reduce heat to simmer.
- Stir occasionally for 30 minutes or until tender.
- Drain if necessary.
- Saute chopped onions in hot vegetable oil over heat for 5 minutes or until tender.
- Process 1/3 of lentils, 1/3 of onions and 1/3 of walnuts in food processor in 3 batches until mixed smooth.
- Stir mix with salt and pepper.
- Line a 3 cup mold with plastic wrap.
- Put mixture in mold.
- Chill for 8 hours, unmold onto baby leaf lettuce.
- Garnish with green onions and serve on crackers and celery sticks.
MOCK (VEGETARIAN) CHOPPED LIVER
Adapted from Arthur Schwartz's Jewish Home Cooking. Canned green beans may be substituted for fresh. If using fresh beans, be sure they are cooked all the way through and are tender, not tender-crisp or al dente. Cook time is chilling time.
Provided by Chocolatl
Categories Vegetable
Time 3h40m
Yield 7 cups
Number Of Ingredients 8
Steps:
- Bring water to a boil over high heat.
- Add 2 tablespoons salt and all the beans.
- Return to a boil and cook until tender, 8-10 minutes.
- Drain and let cool.
- Heat oil in a skillet over medium-high heat.
- Add onions and toss to coat with oil.
- Cover and reduce heat to medium.
- Cook 10 minutes, tossing once after 5-6 minutes.
- Uncover and stir.
- Cook, stirring and scraping occasionally, for 20-30 minutes, depending on how brown you want them.
- Place half the onions, half the walnuts, half the beans, and half the eggs in a food processor.
- Pulse until mixture is fine but not pasty, scraping bowl as needed.
- Repeat with remaining onions, walnuts, beans and eggs.
- Place both batches in a bowl and add the pepper and remaining salt.
- Tightly cover and refrigerate for several hours before serving.
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