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Results 21 - 30 of 105 for pickled capers
Combine; mix well and set aside. Cover shrimp with boiling water. Add pickling spices and salt. Cover and simmer 5 minutes. Drain and cool ...
Prepare fish for cooking. Combine batter ingredients, mixing carefully to keep a light consistency. Heat oil to 350 degrees. Dip fish ...
In very large heavy pot with lid, pour enough olive oil to cover bottom. Add celery, carrots, onion, garlic, cauliflower and fennel (if ...
24. REMOULADE SAUCE
Combine ingredients, mixing well and refrigerate until served on cold meat, poultry or shell fish.
25. SAUCE REMOULADE
In small bowl, stir all ingredients until well mixed. Makes about 1 1/4 cups.
Puree scallops and shrimp in ... in parsley, pickles, capers and anchovies. Season with cayenne, ... prepared 1 day ahead. Makes about 1 2/3 cups.
Combine ingredients and cover tightly in refrigerator. Keeps for weeks.
Thaw frozen shrimp. Combine rice, celery, tomato, green pepper and pimento, tossing to mix. Combine oil, vinegar and seasonings; add to ...
Combine all above ingredients. Mix well and set aside. Cover shrimp with boiling water; add pickling spices and salt. Cover and simmer 5 ...
30. FRIED LOBSTER
Sprinkle large chunks of cooked, canned or frozen lobster meat with salt, pepper and lemon juice. Dip in crumbs, egg, and again in crumbs. ...
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