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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

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

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

Pollo Mechado (Shredded Chicken)
Dinner Latin American

Pollo Mechado (Shredded Chicken)

4.6

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Bring a pot of water to a boil; add chicken and cook until no longer pink in the center, 20 to 25 minutes. Transfer chicken to a work surface and cool until easily handled.
  2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion for about 3 minutes. Add red bell pepper; cook and stir until onion and pepper are softened, about 10 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Cover skillet and cook onion mixture until slightly browned, 5 to 10 minutes.
  3. 3 Shred chicken using your hands and sprinkle into the onion mixture. Add sherry and capers; season with salt. Cook and stir chicken mixture until heated through and flavors have blended, 10 to 15 minutes. Mix cilantro and tomatoes into chicken mixture; cook and stir until tomatoes start to break down, 5 to 10 minutes.

By Nicole S

Sea Bass Cuban Style
Dinner Latin American

Sea Bass Cuban Style

4.6

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Sauté onions until soft. Stir in garlic and sauté about 1 minute. Add tomatoes and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
  2. 2 Place sea bass into the sauce. Cover and gently simmer until fish flakes easily with a fork, 10 to 12 minutes. Transfer fish to a serving plate and keep warm.
  3. 3 Increase the heat and add butter to the sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.

By Kiki Hahn

Brazilian Picadillo
Dinner Latin American

Brazilian Picadillo

4.4

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Sauté garlic, onion, and green pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat remaining olive oil and brown ground beef.
  2. 2 In a separate saucepan, combine olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves, and hot sauce. Let simmer over medium heat for 10 minutes.
  3. 3 Place olive mixture and onion mixture into the pot with the ground beef. Add the half-drained tomatoes and cook for 1 hour over medium heat; occasionally stirring.

By Heloise

Ropa Vieja (Cuban Meat Stew)
Dinner Latin American

Ropa Vieja (Cuban Meat Stew)

4.8

Prep
25 min
Cook
155 min
Total
180 min

Instructions

  1. 1 Heat oil in large heavy-bottomed pot over medium-high heat. Season meat with Adobo. Add steak to pot and cook in batches, flipping once, until well browned, about 10 minutes. Transfer meat to a plate. Lower heat to medium. Stir in onions and peppers. Cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add sofrito and garlic to pot; cook until fragrant, about 1 minute.
  2. 2 Stir in 3 cups of water, tomato sauce, Sazon, beef bouillon and pepper. Bring mixture to a boil. Return beef to pot. Lower heat to medium low and simmer, covered, stirring occasionally, about 45 minutes. Stir in olives and capers. Cover pot; simmer until meat shreds easily with fork, 1 to 1 1/2 hours, adding more water in 1/4 cup measurements, if pot becomes dry. Transfer meat to work surface; shred meat with two forks. Bring remaining sauce to a boil. Mix meat and cilantro into sauce. Serve with white rice.

By Goya

Cuban Beef Stew
Dinner Latin American

Cuban Beef Stew

4.6

Prep
10 min
Cook
120 min
Total
130 min

Instructions

  1. 1 In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
  2. 2 Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
  3. 3 Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

By Maryellen

Cuban-Style Picadillo
Dinner Latin American

Cuban-Style Picadillo

4.6

Prep
25 min
Cook
70 min
Total
95 min

Instructions

  1. 1 Place potatoes into a large pot with enough water to cover; season with salt. Bring to a boil; reduce heat to medium-low, cover the pot, and cook potatoes at a simmer until tender, about 20 minutes. Drain and set aside to cool.
  2. 2 Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook and stir onion, green bell pepper, and garlic in hot oil until vegetables soften, about 5 minutes.
  3. 3 Crumble ground beef into onion mixture, breaking meat into smaller pieces as you mix; cook and stir until beef is completely browned, 7 to 10 minutes. Drain excess fat.
  4. 4 Stir red wine, tomato sauce, olives, capers, golden raisins, cumin, oregano, black pepper, and 1/4 teaspoon salt into ground beef mixture. Bring to a boil, reduce heat to medium-low, and cook at a simmer until wine has reduced significantly, 25 to 30 minutes.
  5. 5 Peel cooled potatoes and cut into chunks.
  6. 6 Heat 1 teaspoon olive oil in a large skillet over medium heat. Cook potatoes in hot oil until browned, about 5 minutes.
  7. 7 Gently fold potatoes into simmering ground beef mixture; cook for 5 minutes.

By lutzflcat

Rabbit Fricassee Cuban-Style
Dinner Latin American

Rabbit Fricassee Cuban-Style

4.2

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Place the rabbit pieces in a deep skillet or Dutch oven over medium heat along with the onion, garlic, and green pepper. Season with saffron, cumin, salt, pepper, lemon juice and the bay leaf. Pour the water over all. Bring to a boil, then simmer for 20 minutes.
  2. 2 Add the potatoes, and cook for about 20 more minutes, until tender. Add the raisins, capers, white wine, tomato sauce, olives and olive oil. Simmer for about 5 more minutes. Finally, stir in the peas and remove from the heat.

By YAELIE24

Picadillo
Dinner Latin American

Picadillo

4.6

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add ground beef and sausage; cook and stir until browned and crumbly, about 10 minutes. Drain some grease.
  2. 2 Add onion and bell pepper; cook and stir until soft, about 5 minutes. Stir in garlic, cumin, chili powder, oregano, paprika, cayenne pepper, and cinnamon; cook until fragrant, about 1 minute. Add tomatoes, stock, and sugar; stir to combine. Reduce the heat to low, cover, and simmer for 20 to 30 minutes.
  3. 3 Add raisins, olives, vinegar, and capers to the skillet; simmer, uncovered, for 5 minutes. Stir in almonds and lime juice, and cook until warm, 2 to 3 minutes.

By devilsdancefloor