Recipe Thread

**shais_mom** · 10-19-2013, 12:26 AM

Originally Posted by Karen

That's funny - I had never heard of these! I guess they hadn't made it this far east - of course I have not been to a high school football game in more than 20 years!

they have them here at our Fairgrounds and some of the local mom and pop gas stations

also great to make when there's a party

**Karen** · 10-19-2013, 03:04 PM

Originally Posted by shais_mom

they have them here at our Fairgrounds and some of the local mom and pop gas stations

also great to make when there's a party

Wow - I definitely have been missing out! Of course, I am allergic to the beans, so could not indulge anyway, but still, a fun concept!

**shais_mom** · 10-19-2013, 03:13 PM

Originally Posted by Karen

Wow - I definitely have been missing out! Of course, I am allergic to the beans, so could not indulge anyway, but still, a fun concept!

actually the ones I have had don't use chili - they just make taco meat - which i prefer b/c I'm not a big bean fan

**Karen** · 10-19-2013, 05:10 PM

Originally Posted by shais_mom

actually the ones I have had don't use chili - they just make taco meat - which i prefer b/c I'm not a big bean fan

Maybe next time I'm in Ohio, we'll have to have some together, then!

**cassiesmom** · 11-04-2013, 06:42 PM

PT foodies, what are capers? I know they are a plant, specifically a bud from the plant. I had chicken piccata over the weekend and, of course, there they were. What's the flavor of capers, anyway? What else can you do with them beside chicken piccata? My mom has a jar of capers in the refrigerator, but it seems as though she uses only a very few at a time. (she mostly makes half of a given recipe nowadays since it's just her and my dad, so that may be part of it- if you use a small amount in a recipe to begin with, and she is using even less)

Thanks,
Elyse

**Karen** · 11-04-2013, 08:10 PM

They are nasturtium buds, pickled basically.

**Randi** · 11-05-2013, 03:13 AM

Elyse, I use them when I make Wiener Schnitzel... put a little of the juice in the sauce and some capers on top of the meat, after it's done, along with horseradish. So yummy!

You can also put a few in a tuna salad and you can also sprinkle them on a pizza. The first pizza I ever had was in Switzerland and it had capers on.

Can't think of any more recipes right now - just had breakfast.

Here's one recipe (quite a large portion, but you can make half). There are countless other recipes for it:

* 280 grams of tuna (2 cans)
* 200 grams of shunning, 0.2%
* 120 grams of pickled gherkins (4 pieces)
* 60 grams of onion (small)
* 2 tablespoons capers
* 1 tablespoon Dijon mustard
* 1 tablespoon tabasco
* 1 lemon
* Salt and pepper