Cheese Capers Food

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CHEESE CAPERS



Cheese Capers image

This is great for appetizers when you cut each English muffin into quarters. I've also halved the recipe and made it for lunch for 2 with some tomato soup.

Provided by breezermom

Categories     Lunch/Snacks

Time 30m

Yield 32 appetizers

Number Of Ingredients 7

8 ounces cheddar cheese, shredded (2 cups)
1/2 cup mayonnaise
1/4 cup green onion, finely sliced
1/4 cup pimento stuffed olive, chopped
1 tablespoon capers, chopped
4 English muffins, split
grated parmesan cheese

Steps:

  • Combine the first 5 ingredients in a large bowl, stirring until blended.
  • Spread about 1/4 cup cheese mixture evenly over each muffin half; place on an ungreased baking sheet. Sprinkle lightly with Parmesan cheese; cut into quarters.
  • Bake at 350 degrees for 15 minutes, or broil 3 inches from the heat 2 minutes or until the cheese melts.

17 BEST WAYS TO USE CAPERS



17 Best Ways to Use Capers image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 17

Garlic Caper Butter Baked Salmon
Goat Cheese, Caper, and Red Pepper Crostini
5-Minute Vegan Caesar Dressing
Lemon Capellini Salad - Angel Hair Pasta
Radish Salad
Fried Capers
Eggplant Puttanesca
French Potato Salad
Eggplant Caponata
Mediterranean Sardine Pasta with Lemon, Capers and Chili Flakes
Green Goddess Dressing
Lemon Caper Egg Salad
Easy Macaroni Salad
Chicken Piccata (Lemon Chicken with Capers)
Easy Lemon Caper Sauce
Sea Bass with Lemon Butter Caper Sauce
Classic Remoulade Sauce

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a capers recipe in 30 minutes or less!

Nutrition Facts :

LIPTAUER



Liptauer image

Provided by Nigella Lawson

Categories     Mustard     Appetizer     No-Cook     Cocktail Party     Cream Cheese     Cottage Cheese     Capers     Caraway     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 4 cups

Number Of Ingredients 11

18 ounces cream cheese
2 1/4 cups cottage cheese
4 to 5 tablespoons capers
8 cornichons, chopped
3 teaspoons paprika
Pinch of salt
Good grating of black pepper
2 teaspoons caraway seeds
2 teaspoons French mustard
1 to 2 tablespoons flavorless vegetable oil
Fat pinch of paprika

Steps:

  • 1. Beat the cream cheese and cottage cheese together until they are very smooth. Add the capers, cornichons, paprika, salt, pepper, caraway seeds, and mustard. Mix together well and turn into a 1-quart bowl lined with plastic wrap for easier unmolding later. Smooth the top with a spatula and cover with the overhanging plastic wrap. Place it in the refrigerator to set.
  • 2. When it has become cold enough to turn out - a few hours should do it - unwrap the folded-over plastic wrap on top, place a plate over the now uncovered bowl, turn it over, and unmold. Pull the plastic wrap off and drizzle over a rust-red ooze made by mixing the oil with the paprika.
  • **3.**Serve this with bread or poppy-seed bagels, gherkins, and, if you like, some chopped red onions.

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