Type what you have

Ingredients

• ✓ caper
• mayonnaise
• dill pickle relish
• onion
• parsley flakes
• white sugar

Instructions

1. 1 Combine mayonnaise, 2 tablespoons relish, 1 tablespoon chopped onion, capers, parsley, and sugar in a blender until smooth.
2. 2 Transfer sauce to a bowl; stir in remaining 1 1/2 tablespoons relish and 1 tablespoon chopped onion. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

By duboo

Ingredients

• ✓ caper
• butter
• lemon
• salt
• black pepper
• butter
• savory

Instructions

1. 1 Gather the ingredients.
2. 2 Crush capers in a small bowl with the back of a spoon.
3. 3 Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
4. 4 Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

By John Mitzewich

Ingredients

• ✓ caper
• olive oil
• lime
• parsley
• garlic
• salt
• black pepper

Instructions

1. 1 Whisk olive oil, lime juice, capers, parsley, garlic, salt, and pepper together in a bowl.

By Tatiana

Ingredients

• ✓ caper
• chicken broth
• garlic
• artichoke heart
• lemon juice
• butter
• water
• cornstarch

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

Ingredients

• ✓ caper
• mayonnaise
• dill pickle
• lime juice
• jalapeno pepper
• parsley
• hot pepper sauce
• salt

Instructions

1. 1 Mix together mayonnaise, dill pickle, capers, lime juice, jalapeño pepper, parsley, hot pepper sauce, and salt in a bowl. Cover the bowl with plastic wrap and refrigerate for 1 hour before serving.

By Dianna Brown-Brenny

Ingredients

• ✓ caper
• mayonnaise
• sweet pickle relish
• egg
• salt
• salt
• white pepper
• worcestershire sauce
• hot pepper sauce

Instructions

1. 1 In a small bowl, mix together mayonnaise, sweet pickle relish, capers, and egg. Season to taste with salt and white pepper. Add a dash of Worcestershire sauce and a dash hot pepper sauce. Stir. Chill.

By Diane

Ingredients

• ✓ caper
• mayonnaise
• onion
• dill pickle
• sweet pickle
• parsley
• lemon juice
• yellow mustard
• hot pepper sauce
• worcestershire sauce

Instructions

1. 1 Mix together mayonnaise, onion, dill pickles, sweet pickles, parsley, lemon juice, capers, mustard, hot pepper sauce, and Worcestershire sauce in a medium bowl until well combined. Chill in the refrigerator for flavors to meld, at least 2 hours.

By Klantz

Ingredients

• ✓ caper
• trout
• cream cheese
• lemon juice
• dill
• chive
• horseradish
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Place crumbled trout and softened cream cheese in a bowl. Add lemon juice, dill, chives, capers, horseradish, black pepper, salt, and cayenne pepper. Mix together with a fork until mixture achieves the chunkiness or creaminess you prefer. Transfer to a ramekin; wrap with plastic wrap. Refrigerate for 2 or 3 hours before serving to let flavors develop.

By John Mitzewich

Ingredients

• ✓ caper
• tarragon
• white wine vinegar
• mayonnaise
• dill pickle
• bread-and-butter pickle
• green onion
• parsley
• anchovy paste
• mustard
• paprika
• black pepper
• cayenne pepper
• salt

Instructions

1. 1 Crumble tarragon into a saucepan over medium heat; add vinegar, bring to a simmer, and cook until vinegar is almost completely evaporated, 1 to 2 minutes. Transfer to a bowl to cool, about 10 minutes.
2. 2 Whisk mayonnaise, dill pickles, bread-and-butter pickles, capers, green onions, parsley, anchovy paste, Dijon mustard, paprika, black pepper, cayenne pepper, and salt into tarragon mixture. Cover with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.

By John Mitzewich

Ingredients

• ✓ caper
• green bell pepper
• red bell pepper
• olive oil
• sweet chile pepper
• yellow onion
• scallion
• tomato
• garlic
• cilantro
• culantro
• green olive
• oregano
• olive oil
• water

Instructions

1. 1 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Cut green bell pepper and red bell pepper in half from top to bottom; remove stems, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
3. 3 Roast under the preheated broiler until skin on peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
4. 4 Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
5. 5 Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.

By MKCortes Latin Goddess

Ingredients

• ✓ caper
• tarragon leaves
• shallot
• black peppercorn
• white wine vinegar
• white wine
• water
• tarragon
• butter
• egg yolk
• tarragon vinegar
• butter
• caper-tarragon compound butter
• salt
• cayenne pepper
• black pepper

Instructions

1. 1 Place 1 cup of tarragon, shallots, and peppercorns in a saucepan. Pour in white wine vinegar, white wine, and water. Place over medium-high heat and bring to a simmer; stir. Reduce heat to medium-low to maintain a gentle simmer and reduce liquid to about 3 tablespoons, 20 to 30 minutes. Remove from heat. Strain into a bowl through a fine-mesh strainer, pressing tarragon mixture to extract as much liquid as possible.
2. 2 To make the compound butter: Place 1/4 cup chopped tarragon and capers in a mortar. Mash with a pestle for about 1 minute. Add 1 tablespoon of cold butter. Mash and pound with a pestle until ingredients are thoroughly combined in a solid mass. Transfer to a piece of plastic wrap; wrap and chill.
3. 3 To make the Béarnaise sauce: Place egg yolks in a stainless steel (flameproof) mixing bowl; add 3 tablespoons tarragon/shallot reduction; whisk together. Add cold butter cubes. Place bowl over low to medium heat whisking constantly until sauce thickens, as you hold the bowl with a kitchen towel. After butter melts continue whisking; mixture will turn a lighter yellow color after 8 to 10 minutes. When mixture is nice and thick, reduce heat to low and stir in compound butter broken into chunks. Continue whisking. Remove from heat. Season with salt, cayenne pepper, and black pepper.

By John Mitzewich

Ingredients

• ✓ caper
• chicken breast
• olive oil
• onion
• red bell pepper
• garlic
• cooking sherry
• salt
• tomato
• cilantro

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

Ingredients

• ✓ caper
• olive oil
• onion
• garlic
• plum tomato
• white wine
• stuffed green olive
• red pepper flakes
• sea bass fillet
• butter
• cilantro

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

Ingredients

• ✓ caper
• olive oil
• garlic
• onion
• green bell pepper
• ground beef
• green olive
• white vinegar
• salt
• black pepper
• cinnamon
• clove
• bay leaf
• hot sauce
• tomato

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

Ingredients

• ✓ caper
• olive oil
• flank steak
• adobo seasoning
• yellow onion
• green bell pepper
• sofrito
• garlic
• tomato sauce
• sazon goya
• beef bouillon
• black pepper
• olive
• pimiento
• cilantro
• rice

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

Ingredients

• ✓ caper
• pepper
• salt
• potato
• raisin
• green olive
• red wine vinegar
• tomato sauce
• sherry
• oregano
• cumin
• bay leaf
• sirloin tip
• red bell pepper
• garlic
• onion
• olive oil

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

Ingredients

• ✓ caper
• olive oil
• salt
• black pepper
• oregano
• cumin
• raisin
• green olive
• tomato sauce
• red wine
• ground beef
• garlic
• green bell pepper
• onion
• olive oil
• salt
• potato

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

Ingredients

• ✓ caper
• pea
• olive oil
• green olive
• raisin
• white wine
• potato
• tomato sauce
• bay leaf
• lemon juice
• black pepper
• salt
• cumin
• saffron
• green bell pepper
• garlic
• onion
• water
• rabbit

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

Ingredients

• ✓ caper
• lime juice
• almond
• apple cider vinegar
• green olive
• raisin
• sugar
• beef stock
• tomato
• cinnamon
• cayenne pepper
• paprika
• oregano
• chili powder
• cumin
• garlic
• red bell pepper
• onion
• chorizo sausage
• ground beef
• olive oil

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

Ingredients

• ✓ caper
• cilantro
• white sugar
• green olive
• paprika
• poblano pepper
• bell pepper
• bay leaf
• chicken broth
• tomato sauce
• white wine
• allspice
• clove
• cayenne pepper
• oregano
• paprika
• cumin
• garlic
• red onion
• olive oil
• cayenne pepper
• black pepper
• kosher salt
• flank steak

Instructions

1. 1 Cut flank steak in half across the grain. Mix salt, black pepper, and cayenne. Season both sides generously with the salt mixture.
2. 2 Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned, 4 to 5 minutes per side. Remove steaks to a plate.
3. 3 Reduce heat to medium. Add red onion, garlic, and more of the salt seasoning. Cook and stir until starting to soften, 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook and stir for 1 minute. Pour in white wine, scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth.
4. 4 Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low, cover, and simmer until beef is almost fork-tender, not falling apart, about 2 hours.
5. 5 Remove pot from heat and let stew cool to room temperature, at least 45 minutes. Refrigerate, 8 hours to overnight, for best results.
6. 6 Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender, 15 to 20 minutes. Turn off heat, remove bay leaves, and stir in cilantro.

By John Mitzewich

Ingredients

• ✓ caper
• smoked salmon
• dill
• olive oil
• lemon zest
• red onion

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

Ingredients

• ✓ caper
• cauliflower
• olive oil
• butter
• garlic
• lemon pepper seasoning

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Trim off the bottom of the cauliflower stem to create a flat surface. Place cauliflower head onto a cutting board with the stem side facing down; cut the cauliflower vertically into 1 to 1 1/2-inch thick slices. Remove any tough stem pieces. Cut the slices into smaller pieces, about the size of florets. Place on the baking sheet and drizzle with olive oil.
3. 3 Roast in the oven for 10 minutes; flip pieces over and roast for 10 minutes more.
4. 4 Meanwhile, cut butter into 4 pieces. Melt in a small saucepan over medium heat, stirring constantly until butter begins to brown, 4 to 5 minutes. Butter will foam up, then subside. The butter should have a nutty aroma. Stir in garlic and continue stirring for 15 to 20 seconds. Add in capers and lemon pepper. Remove from heat.
5. 5 Spoon brown butter over the roasted cauliflower and serve.

By France Cevallos

Ingredients

• ✓ caper
• garlic
• salt
• flat-leaf parsley
• anchovy paste
• olive oil
• white wine vinegar

Instructions

1. 1 Crush garlic and salt in a molcajete or with a mortar and pestle until garlic has a paste-like texture. Add parsley, capers, and anchovy paste; grind into garlic until mixture is coarsely ground.
2. 2 Stir oil and vinegar into parsley mixture.

By John Mitzewich

Ingredients

• ✓ caper
• everything bagel thin
• cream cheese
• tomato
• salmon

Instructions

1. 1 Split bagel thins and toast the bagel thins until lightly golden.
2. 2 Smear 2 tablespoons whipped cream cheese on each bagel. Top each bagel with a tomato slice, 1 ounce smoked salmon, and capers. Serve immediately.

By TheDailyGourmet

Ingredients

• ✓ caper
• salmon
• mayonnaise
• yogurt
• celery
• black pepper
• lettuce

Instructions

1. 1 Crumble salmon into a 1-quart bowl, removing any bones or skin.
2. 2 Mix together mayonnaise, yogurt, celery, capers, and ground black pepper in a small bowl. Add mayonnaise mixture to salmon and stir until well combined.
3. 3 Serve salmon mixture on a bed of lettuce leaves.

By jessica

Ingredients

• ✓ caper
• mayonnaise
• lemon
• dill
• granny smith apple
• sweet corn
• smoked salmon

Instructions

1. 1 Mix mayonnaise, lemon juice, dill, and capers together in a large bowl until smooth. Add apples, corn, and smoked salmon; toss gently until evenly coated. Chill before serving.

By CherryP

Ingredients

• ✓ caper
• baby bok choy
• olive oil
• water
• garlic
• ginger root
• balsamic vinegar
• lemon juice

Instructions

1. 1 Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
2. 2 Heat the olive oil in large skillet over medium heat.
3. 3 Cook the bok choy stems in the oil until slightly tender, about 3 minutes; add the water and leaves and cook until the water evaporates, about 10 minutes more. Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle the vinegar and lemon juice over the bok choy and remove from heat; serve immediately.

By Kara Rhodes Murphy

Ingredients

• ✓ caper
• green olive
• kalamata olive
• lemon
• coriander seed
• black pepper
• red pepper flakes
• olive oil

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

Ingredients

• ✓ caper
• mayonnaise
• cornichon
• dill
• lemon
• dijon mustard
• garlic
• cayenne pepper

Instructions

1. 1 Stir mayonnaise, cornichons, dill, capers, lemon juice, Dijon mustard, garlic, and cayenne pepper together in a bowl.

By John Mitzewich

Ingredients

• ✓ caper
• olive oil
• red onion
• tuna
• olive oil
• red pepper flakes
• spaghetti
• parsley

Instructions

1. 1 Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and red pepper flakes; heat through.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package suggests, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
3. 3 Add cooked pasta to the pan with tuna and mix to combine. Add some of the pasta water and toss lightly until pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.

By Kim's Cooking Now