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| | From: Genie· (Original Message) | Sent: 8/1/2008 4:05 AM |
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| | From: Genie· | Sent: 8/1/2008 4:05 AM |
Caper Sauce 1 c Mayonnaise 1/4 c Capers * 1/4 c Dairy Sour Cream 1 tb Dijon-Style Mustard 1 tb Horseradish 1 tb White Vinegar 1/2 ts Sugar * Chopped Dill Pickle can be substituted for Capers. Combine mayonnaise, capers, sour cream, mustard, horseradish, vinegar and sugar. Mix well. Serve with Beef With Caper Sauce or with any roast beef.
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| | From: Genie· | Sent: 8/3/2008 8:00 PM |
Caper Sauce 6 tablespoons vegetable oil 1/2 cup chopped white onion 1 cup chopped peeled tomatoes 1 teaspoon mashed garlic 1 teaspoon dried tarragon leaves Salt Pepper 1/2 cup water 1 tablespoon instant chicken bouillon granules 1 teaspoon granulated sugar 1/2 cup capers, washed and drained Heat oil in a Dutch oven and sauté onion with tomatoes. Cook, stirring often, over low heat. Add garlic and tarragon and season with salt and pepper. Add water, bouillon granules, sugar and all but 2 tablespoons of the capers. Cook, covered, for 3 minutes. Cool. Pour mixture into a blender and purée. To use, pour over cooked meat or chicken and heat in a 350 degrees F oven until bubbly. Arrange on a serving platter, pour sauce over all, and garnish with reserved capers. It is also good with cooked shrimp. | |
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Reply
| | From: Genie· | Sent: 8/3/2008 8:02 PM |
Caper Butter Sauce-----Jolene - 6 tbs Butter
- 1/4 cup Capers
- 2 tbs Lemon Juice
- 1/2 tsp Salt
*** In skillet melt butter; add capers, lemon juice and salt. Serve with fish, chicken or vegetable |
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Reply
| | From: Genie· | Sent: 8/3/2008 8:02 PM |
Caper Sauce 6 tablespoons vegetable oil 1/2 cup chopped white onion 1 cup chopped peeled tomatoes 1 teaspoon mashed garlic 1 teaspoon dried tarragon leaves Salt & Pepper 1/2 cup water 1 tablespoon instant chicken bouillon granules 1 teaspoon granulated sugar 1/2 cup capers, washed and drained Heat oil in a Dutch oven and sauté onion with tomatoes. Cook, stirring often, over low heat. Add garlic and tarragon and season with salt and pepper. Add water, bouillon granules, sugar and all but 2 tablespoons of the capers. Cook, covered, for 3 minutes. Cool. Pour mixture into a blender and purée. To use, pour over cooked meat or chicken and heat in a 350 degrees F oven until bubbly. Arrange on a serving platter, pour sauce over all, and garnish with reserved capers. It is also good with cooked shrimp. | |
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Reply
| | From: Genie· | Sent: 8/3/2008 8:03 PM |
Caper Sauce-Shirley 1 cup mayonnaise 1 tablespoon horseradish 1/4 cup capers 1 tablespoon white vinegar 1/4 cup sour cream 1/2 teaspoon sugar 1 tablespoon Dijon-style mustard Combine mayonnaise, capers, sour cream, mustard, horseradish, vinegar and sugar. Mix well. Serve with Beef with Caper Sauce or with any roast beef |
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