ADVERTISEMENT
- Real Recipes from Real People -

Capers Info

Misc.

Hello Daisy,

Here is some info from our archives. For more info and recipes using capers, click Show Topics at the end of this message and in the search box that appears on the right enter: capers

Happy Holiday Cooking,

Betsy

Posted by: Margaret, MA to recipelink.com on August 14th 1999

Capers are the pickled flower buds of the caper plant. Recipes that I have seen them in have the capers as a flavoring agent. They can be left out or use green olives or dill pickles chopped as a subsitute. Capers have their own special flavor, the olives and pickles will not be the same as using real capers,



MsgID: 0044822
Shared by: Betsy at TKL
In reply to: ISO: What are capers and recipes using them
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Daisy/Carolina
2
  Betsy at TKL
3
  J-M
4
  meme/fl
ADVERTISEMENT
Random Recipes
  • Molasses-Tossed Potatoes
  • MOLASSES-TOSSED POTATOES 2 1/2 pounds tiny new potatoes 2 tablespoons cooking oil 2 tablespoons molasses 2 tablespoons balsamic vinegar 1 teaspoon dried thyme, crushed 1/2 teaspoon salt 1/2 cup walnut pieces fr...
  • Chateaubriand with Roquefort Butter
  • CHATEAUBRIAND WITH ROQUEFORT BUTTER 550g/1lb 3oz chateaubriand 1 tbsp olive oil Salt and pepper 25g/1oz Roquefort cheese 40g/11/2oz unsalted butter Heat olive oil in a hot frying pan and brown chateaubriand all over...
  • Letter A Recipes (9+)
  • MAY 27, 2008 RECIPE SWAP LETTER A RECIPES All Recipes Posted This Week - Mix-and-Match...
  • Chilled Cucumber Soup (using buttermilk, blender)
  • CHILLED CUCUMBER SOUP 2 medium cucumbers, peeled, seeded and coarsely chopped (plus more for garnish if desired) 3 medium scallions, coarsely chopped (plus more for garnish if desired) 1 cup vegetable broth, homemade ...
  • Lentil Soup with Frankfurters
  • LENTIL SOUP WITH FRANKFURTERS 1 cup dried lentils, rinsed and drained 6 cups water 2 bacon slices, diced 1 leek or green onion, finely chopped 1 carrot, large, finely chopped 1 celery, stalk, finely chopped 1 onion, f...
ADVERTISEMENT
  • McLeod Hot Mustard
  • MCLEOD HOT MUSTARD "This mustard is excellent with steaks and chops, chicken and roasts, sandwiches and hot dogs." 1 (4 ounce) container dry mustard (Colman's is a good choice) 1 cup cider vinegar 1 cup sugar 3 large...
  • Zucchini Carrot Bread
  • ZUCCHINI CARROT BREAD 1 1/2 cups all-purpose flour 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground ginger 1 egg, lightly beaten 1/2 cup canola oil 1 cups grated zuc...
  • Chili Spaghetti
  • CHILI SPAGHETTI 1 (7 oz) package uncooked spaghetti 1 pound ground beef 1 medium onion, chopped (1/2 cup) 1 (14 1/2 oz) can whole tomatoes, undrained 1 (15 to 16 oz) can kidney beans, undrained 1 (8 oz) can tomato sa...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Capers Info
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!