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Old 02-12-2007, 03:32 PM   #1
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REC: Italian Dressing

2 Jars Small Capers... 3-4 oz jars
6-8 toes ga-lick
8 oz EVOO
Fesh ground black pepper

Blend capers and ga-lick
add oil...add pepper

No salt needed...as capers and juice take care of that!

Ya'll Enjoy this one!

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Old 02-12-2007, 06:29 PM   #2
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Hey, that sounds GREAT, Uncle Bob!

I will try half of that recipe in the little chopper container that came with my hand blender. I always have those ingredients.

Thanks!

Lee
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Old 02-13-2007, 08:19 AM   #3
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Thanks QSis...it does make a rather large batch..a pint jar full....When I make it here I usually 1/2 it or even less...I enjoy it on salad...as well as a dip for bread...

Hope you enjoy it!
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Old 02-13-2007, 08:23 AM   #4
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" as well as a dip for bread. "

Sounds great. Thanks!
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Old 02-14-2007, 08:35 AM   #5
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toss with some pasta and add a few kalamatas, and you're good to go!!
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Old 02-14-2007, 09:41 AM   #6
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Quote:
Originally Posted by cjs
toss with some pasta and add a few kalamatas, and you're good to go!!
Sounds like a plan!!!

Next time I make it I am going to add a bit of anchovy when I blend the ga-lick and capers. Yum!...That does sound good...Even If I said it myself
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Old 02-15-2007, 10:55 AM   #7
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anchovies - that's a yes!!
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Old 02-19-2007, 02:04 PM   #8
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Quote:
Originally Posted by Uncle Bob
2 Jars Small Capers... 3-4 oz jars
6-8 toes ga-lick
8 oz EVOO
Fesh ground black pepper

Blend capers and ga-lick
add oil...add pepper

No salt needed...as capers and juice take care of that!

Ya'll Enjoy this one!
I just made this, Uncle Bob, and it's wonderful! I cut the recipe in half and it made about a cup of rich dressing. Filled 2 caper bottles. I was going to blend in some parsley, to counteract the garlic somewhat, but I forgot.

It looks tan in the picture, but it's really a pale green. Sorry the picture is sideways - DC won't let me upload any vertical pictures these days. (One of the admins, can't remember who, said he/she'd look into it weeks ago, but it's still a prob for me).

Can't wait to try it on my lunch salads this week!

I'd love to NOT refrigerate it, but I guess I should, huh?

Lee

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Old 02-19-2007, 06:59 PM   #9
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Quote:
Originally Posted by QSis
I just made this, Uncle Bob, and it's wonderful! I cut the recipe in half and it made about a cup of rich dressing. Filled 2 caper bottles. I was going to blend in some parsley, to counteract the garlic somewhat, but I forgot.

It looks tan in the picture, but it's really a pale green. Sorry the picture is sideways - DC won't let me upload any vertical pictures these days. (One of the admins, can't remember who, said he/she'd look into it weeks ago, but it's still a prob for me).

Can't wait to try it on my lunch salads this week!

I'd love to NOT refrigerate it, but I guess I should, huh?

Lee
Yes I would refrigerate it for sure...Am not sure how long it can 'safely" be kept...I have made it and kept it for over a week... but not sure if I am running a risk of botulisam. I am thinking the vinegar(brine) in the capers may make it ok...I'll have someone on here take a "look see" at the recipe and post what he thinks....I trust his judgement completely! Again refrigerate it!!
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Old 02-19-2007, 07:16 PM   #10
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Quote:
Originally Posted by Uncle Bob
..I'll have someone on here take a "look see" at the recipe and post what he thinks....I trust his judgement completely! !!
I'm guessing that's not me!!! I made 1/4 batch tonight, since there's only me to eat it. Can't wait for lunch tomorrow!!!!
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