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Old 10-21-2004, 06:42 PM   #11
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I solved the problem by using anchovy paste. I use what I need for caesar dressing and cap it and store in the fridge. I much prefer them out of the can, but I could never use all of them. Never tried freezing them.
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Old 10-22-2004, 02:24 AM   #12
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thanks, noreskog. :)
i have used the paste.
it's good in an improv.-ceaser salad, though!
i think i might throw a tube in my cart next time i'm at the grocery store.
and cream cheese, i hafta make my anchovy dip. :D
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Old 10-22-2004, 04:25 PM   #13
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Quote:
Originally Posted by luvs_food
thanks, noreskog. :)
i have used the paste.
it's good in an improv.-ceaser salad, though!
i think i might throw a tube in my cart next time i'm at the grocery store.
and cream cheese, i hafta make my anchovy dip. :D
mmmmmmmmmmmmm, anchovy dip, want to share your recipe??? sounds really good.
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Old 10-22-2004, 06:29 PM   #14
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deep fry em in a coating of flour and hot sauce and a little sugar and corn startch
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Old 10-24-2004, 02:57 AM   #15
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norgeskog, the dip recipe:
-1 8-oz. package cream cheese, softened
-milk
-several anchovies (remove caper if they're rolled)
-8 green olives (from the jar)
-white onion
-white pepper (just a little) or black pepper
-1 lemon
-worcestershire
-scallion

combine cream cheese and a splash of milk in bowl and blend using fork.
mash enough anchovies with a fork or knife to make a scant tablespoon.
mince a little white onion very finely and add that and anchovy to bowl.
roll up olives in several thicknesses of paper towel and squeeeze brine from them. mince. add those, pepper to taste, a big squeeze of lemon juice, a splash of worcestershire, and a little sliced scallion for color. blend a little, then beat with mixer till well-blended. garnish with parsley or additional scallions.
the white onion may be omitted if you prefer all scallions. chill to let flavors blend. good with pretzels. :D

hmmmmmmm, reading over this, i'm seeing hot sauce being good in this. i'm gonna mix a little of mine with some tomorrow and see if it's any good. i'll let you know!

and masteraznchefjr, tht's sounds like it would be really good, especially with some hearty bread and unsalted butter and a glass of milk to cut the saltiness. thanks!
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Old 11-01-2004, 11:18 AM   #16
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I guess I don't understnd the challenge.I buy Itialian or Spanish anchoveys in a jar with olive oil. I have no left overs as I simply put the lid back on. The times I've used canned I've put the excess in a jar and added oil as needed.

I do have a similar problem though. MY wife opens the jar and eats the fillets as a snack and when I pull it out for use...NO fillets!
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