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Sicilian Eggplant Caponata
Appetizer Italian

Sicilian Eggplant Caponata

4.9

Prep
30 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
  2. 2 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 3 to 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 4 to 5 minutes. Transfer the mixture to a bowl using a slotted spoon.
  3. 3 Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 minutes.
  4. 4 Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
  5. 5 Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

By rocks_67

Salmon 'Tartare' Spread
Appetizer

Salmon 'Tartare' Spread

4.4

Prep
Cook
Total

Instructions

  1. 1 Pulse capers, until coarsely chopped, in a food processor fitted with a steel blade. Add salmon, dill, oil and lemon zest; pulse until salmon is finely chopped and well-mixed. Stir in red onion. Serve with kettle-style potato chips, sesame crackers or toasts. If you assemble the hors d'oeuvres (rather than letting guests make their own), top each tartare-covered toast or chip with a thin slice of lemon, rind and all.

By USA WEEKEND columnist Pam Anderson

Spiced Olives
Appetizer

Spiced Olives

5.0

Prep
10 min
Cook
Total
20170 min

Instructions

  1. 1 Fill a layer of 1/3 of the olives into a 16-ounce jar. Top with 3 slices of lemon and sprinkle with 1/3 of the capers, coriander seeds, peppercorns, and red pepper flakes. Repeat the layers 2 more times.
  2. 2 Pour oil into the jar and chill olives for a couple weeks before serving. Bring olives to room temperature before serving.

By lutzflcat

Hooley's Devil Stuffed Shrimp
Appetizer

Hooley's Devil Stuffed Shrimp

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Slice shrimp down the back as deep as you can without cutting through, to make a nice opening for stuffing. Set aside.
  2. 2 In a medium bowl, mix together the crabmeat, chili sauce, horseradish, hot pepper sauce and capers. Mix in enough of the cream cheese to form a sticky paste.
  3. 3 Stuff the openings of each shrimp with about 1 tablespoon of the crab salad. Sprinkle paprika over the top. Chill for about 30 minutes before serving.

By Monkibonz

RITZ "Everything" Bites with Lox and Schmear
Appetizer

RITZ "Everything" Bites with Lox and Schmear

4.8

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 To make schmear, combine cream cheese, sun dried tomatoes, capers, red onion, garlic, and lemon juice in a bowl; stir well to combine.
  2. 2 Cover and refrigerate for 1 hour (or longer) so flavors can meld.
  3. 3 To prepare, spread 1-1/2 tsp. schmear on RITZ Everything Cracker and top with cucumber half and piece of smoked salmon.

By RITZ Crackers

Best Tapenade Ever
Appetizer

Best Tapenade Ever

4.2

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 In a food processor or blender, chop green olives, black olives, and artichoke hearts in batches until just spreadable; pour into a mixing bowl. Puree banana peppers and red bell pepper until just spreadable; mix into olive mixture.
  2. 2 Stir in garlic, capers, basil, lemon juice, and olive oil until well blended. Tapenade will keep in refrigerator for up to 1 week.

By Pam R

Air Fryer Smoked Salmon Wontons
Appetizer American

Air Fryer Smoked Salmon Wontons

5.0

Prep
45 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Combine cream cheese, salmon, capers, and red onion in a bowl. Fill a second small bowl with water.
  2. 2 Working with 6 wonton wrappers at a time, separate them out onto a clean work surface. Place 1 teaspoon of salmon mixture in the center of each wonton. Do not overfill, as the mixture may ooze out.
  3. 3 Dip your finger in the bowl of water, and lightly wet the 4 edges of each wonton wrapper. Gently fold in half diagonally to make a triangle, and seal the edges. Try not to leave excess air in the wonton, which can cause them to burst. Lightly wet the bottom of the triangle, and fold the right side over the middle, then the left side, pressing all edges to seal. Set wontons aside, covered with a damp paper towel, while you finish making the remaining wontons.
  4. 4 Preheat the air fryer to 330 degrees F (166 degrees C). Generously mist both sides of wontons with cooking spray.
  5. 5 Place as many wontons in the air fryer basket as will fit, without overcrowding.
  6. 6 Air-fry for 5 minutes, flipping halfway through. Remove to a cooling rack and let cool while you cook the remaining wontons in batches. Best served slightly warm or at room temperature.

By France Cevallos

Liz's Pickled Shrimp
Appetizer

Liz's Pickled Shrimp

3.9

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain and set aside.
  2. 2 Place the onion and green pepper in a large bowl. Add vegetable oil, ketchup, cider vinegar, sugar, mustard, and capers. Season with garlic powder, Worcestershire sauce, salt, pepper and hot sauce, and mix until well blended. Place shrimp into the bowl with the sauce, cover, and refrigerate until thoroughly chilled. Serve cold.

By KATHLEEN20

The Best Smoked Salmon Dip
Appetizer American

The Best Smoked Salmon Dip

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Process cream cheese in a food processor to soften completely.
  3. 3 Add smoked salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.
  4. 4 Process the mixture again until creamy and smooth.
  5. 5 Transfer dip into a bowl; garnish with additional dill and serve with your favorite crackers.

By Jay

Deb's Tapenade
Appetizer French

Deb's Tapenade

4.4

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.
  2. 2 Combine the capers, onion, garlic, parsley, Parmesan cheese, olive oil, balsamic vinegar, salt, black pepper, and about half of the red bell pepper in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red pepper over the mixture.

By Deb S

Mediterranean Tuna Bites
Appetizer American

Mediterranean Tuna Bites

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Stir Dijon mustard, lime juice, lime zest, and sugar together in a bowl. Gradually whisk in olive oil; whisk until dressing thickens slightly. Stir in the salt and pepper.
  2. 2 Place the tuna in a bowl. Lightly fold in tomatoes, red onion, cucumber, parsley, and capers.
  3. 3 Drizzle dressing over the tuna mixture. Stir gently, trying not to break the tuna into small pieces.
  4. 4 Place a spoonful of tuna onto a pretzel crisp, top with 2 olive slices, and sprinkle with some crumbled feta cheese.

By lutzflcat

Best Hot Crab Dip
Appetizer American

Best Hot Crab Dip

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x8-inch square baking pan.
  2. 2 In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper, and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning.
  3. 3 Bake in preheated oven until top is crusty, about 15 to 20 minutes.
  4. 4 Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.

By JOELLEFLYNN

Remoulade Sauce à la New Orleans
Appetizer American

Remoulade Sauce à la New Orleans

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix together mayonnaise, chili sauce, mustard, olive oil, lemon juice, hot sauce, and Worcestershire in a medium bowl. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with salt, chili powder, and black pepper.
  2. 2 Cover, refrigerate, and serve chilled.

By COOKINCOWGIRLS

Proper British Fish Cakes
Appetizer American

Proper British Fish Cakes

4.8

Prep
15 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne together in a bowl for tartar sauce and refrigerate until needed.
  3. 3 Add milk and bay leaf to a saucepan and place the pieces of fish over the top. Season with salt. Bring to a simmer over medium heat, and cook for about 1 minute, stirring occasionally. As soon as the fish firms up, but before it starts to flake apart, turn off the heat and cover. Let sit for 5 minutes before draining. Let cool, about 10 minutes. Refrigerate until needed.
  4. 4 Meanwhile, bring a pot of lightly salted water to a boil. Add russet potato and boil until tender but not falling apart.
  5. 5 Drain and mash potato in a bowl. Season with salt, black pepper, and cayenne. Add parsley, chives, and lemon zest; add 1 tablespoon tartar sauce mixture. Mix until combined.
  6. 6 Flake chilled fish over the top. Mix until combined.
  7. 7 Scoop out ¼ of the mixture and form into a patty. Repeat with remaining mixture.
  8. 8 Dust cakes with flour on both sides. Brush both sides of cakes with beaten egg. Coat in bread crumbs.
  9. 9 Heat oil in a skillet over medium heat. Pan-fry patties in the hot oil until golden brown and heated through, 3 to 4 minutes per side.
  10. 10 Drain on paper towels.
  11. 11 Serve with tartar sauce and enjoy!

By John Mitzewich

Cajun Spice Chicken Wings with Remoulade Sauce
Appetizer American

Cajun Spice Chicken Wings with Remoulade Sauce

4.8

Prep
20 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Prepare spice rub by combining baking powder, salt, garlic powder, and onion powder, cumin, paprika, cayenne, black pepper, oregano, and thyme in a small bowl. Mix until thoroughly combined.
  2. 2 Place wings in a large bowl and toss in 3 tablespoons spice rub. Toss wings with tongs until thoroughly and evenly coated. Transfer to a baking rack set over a parchment-lined sheet pan. Sprinkle a little more spice rub over each wing and let sit for 15 minutes.
  3. 3 Preheat the oven to 425 degrees F (220 degrees C).
  4. 4 Prepare remoulade sauce by crushing capers in a mixing bowl with the back of a fork. Add mayonnaise, Dijon, Worcestershire sauce, hot sauce, cayenne, paprika, garlic, green onion, parsley, and lemon juice; whisk to combine. Taste and add salt if needed. Cover and refrigerate until needed.
  5. 5 Bake wings in the center of the preheated oven for 20 minutes. Flip and continue to bake until beautifully browned, no longer pink at the bone, and the juices run clear, 20 to 25 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  6. 6 Serve with remoulade sauce.

By John Mitzewich

Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives
Dinner Italian

Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives

4.4

Prep
30 min
Cook
30 min
Total
540 min

Instructions

  1. 1 Place the chicken breast halves into a plastic zipper bag. Shake the bottle of Italian dressing and pour into the bag. Seal the bag and shake to thoroughly coat the chicken with the dressing; refrigerate at least 8 hours or overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil.
  3. 3 Remove the chicken breast halves and shake off excess marinade. Discard the leftover marinade. Place the chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
  4. 4 Mix together the artichoke hearts, olives, capers, and feta cheese in a bowl; spoon about 2 tablespoons of the feta mixture into the middle of each flattened chicken breast. Roll each chicken breast around the filling and secure with toothpicks. Place the rolled chicken breasts into the prepared baking dish.
  5. 5 Bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.

By JennCD

Pantry Puttanesca
Italian

Pantry Puttanesca

4.7

Prep
5 min
Cook
16 min
Total
21 min

Instructions

  1. 1 Fill a large pot with water. Bring to a rolling boil over high heat.
  2. 2 As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color, 1 to 2 minutes. Stir in the red pepper flakes, oregano, and anchovies. Cook until anchovies begin to break down, about 2 minutes.
  3. 3 Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer. Use the back of a spoon to break down tomatoes as they cook. Simmer until sauce is reduced and combined, about 10 minutes.
  4. 4 Meanwhile, cook the pasta in the boiling water. Drain when still very firm to the bite, about 9 minutes. Reserve 1/2 cup pasta water.
  5. 5 Stir the olives and capers into the sauce; add pasta and toss to combine.
  6. 6 Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to thin.

By Julie Filips

Tuna Alfredo
Dinner Italian

Tuna Alfredo

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add fettuccine and boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
  2. 2 Stir together Alfredo sauce, lemon juice, capers, lemon zest, and pepper in a small saucepan. Stir in tuna; cook over medium heat until heated through, about 5 minutes. Serve over fettuccine.

By Caitlyn Diimig, RD

Tortiera di Alici (Italian Baked Anchovies)
Dinner Italian

Tortiera di Alici (Italian Baked Anchovies)

Prep
25 min
Cook
20 min
Total
165 min

Instructions

  1. 1 Slice open the bottom of each anchovy and pull out the bone. Open each fillet as you would a book and arrange in the bottom of a shallow dish. Pour white vinegar on top. Marinate in the refrigerator for 2 hours. Drain and discard the vinegar.
  2. 2 Preheat oven to 325 degrees F (165 degrees C). Brush a baking dish lightly with olive oil.
  3. 3 Mix bread crumbs, capers, parsley, and garlic together in a bowl.
  4. 4 Sprinkle some of the bread crumb mixture into the bottom of the baking dish. Arrange some anchovies in a single layer in the baking dish, still open like a book. Brush lightly with olive oil; cover with some of the bread crumb mixture. Repeat layers with remaining anchovies, olive oil, and bread crumb mixture.
  5. 5 Bake in the preheated oven until top is crispy and lightly browned, about 20 minutes.

By Gabriella

Pick of the Piccata Sauce
Pantry Italian

Pick of the Piccata Sauce

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring chicken broth and garlic to a boil in a small saucepan over high heat. Reduce the heat to medium to simmer. Stir in artichoke hearts, lemon juice, and capers; simmer for 3 minutes. Add butter and whisk until melted.
  2. 2 Whisk water and cornstarch together in a small bowl; stir mixture into the sauce and continue cooking until thickened and bubbly, about 30 seconds.

By Mary Elizabeth Vaquer

Scallops with Pesto Cream Sauce
Dinner Italian

Scallops with Pesto Cream Sauce

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Season scallops with salt and pepper, then dredge in flour.
  2. 2 Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.

By Allrecipes Member