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Old 07-09-2008, 10:32 AM   #11
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Capers are good in fresh or canned tuna salad.
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Old 07-09-2008, 10:47 AM   #12
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tartar sauce for breaded fried crappies:
mayo
chopped dill pickle
chopped capers
caper juice
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Old 07-09-2008, 01:55 PM   #13
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Quote:
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I have used them in a martini when I was out of olives too.
hmmmmm never thought of that, but it would work!
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Old 07-09-2008, 02:02 PM   #14
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Wow I see we aren't the only ones who like them! I never would have thought to put them in a Martini, very clever!
GB what kind of pasta do you prefer when making a dish like that, you had all my favorite ingredients, maybe also a little white wine in the sauce?
The only dish that kept coming to mind for me was chicken picata, Ina Garten has a good recipe for that, but I was just wondering what other ideas you all might have had. Glad I asked! Thanks guys!
I'm going to go look at that capers link now
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Old 07-09-2008, 02:04 PM   #15
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it's been mentioned heretofore, but here's mine, tnt: http://www.discusscooking.com/forums...sma-25958.html

i also like to put them in fra diavolo sauce.
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Old 07-09-2008, 02:13 PM   #16
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deelady I usually use ziti, but it works really well with angel hair too.

My daughter LOVES capers and has since she started on solid food. People are always amazed by that. They say that they just learned what capers are a few years ago and here is a little 3 year old who keeps asking for more capers.
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Old 07-09-2008, 03:51 PM   #17
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ooh thanks Buckytom that recipe looks nice,and thanks for showing me to the other thread for even more ideas!
Hmm I'll prob try the angel hair GB, I don't often have that it will be a nice change. I do have a delish recipe though for using angel hair and a salmon, lemon-dill cream sauce. nice light flavors!
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Old 07-09-2008, 03:52 PM   #18
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I do have a delish recipe though for using angel hair and a salmon, lemon-dill cream sauce. nice light flavors!
I bet capers would work well in that recipe too.
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Old 07-09-2008, 03:55 PM   #19
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youre right they would! :)
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Old 07-09-2008, 03:57 PM   #20
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are putenescas(sp) difficult at all to get right or is it pretty basic...Ive always been curious about that sauce, i don't know why Ive never taken the time to try it....
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