591 tapenade tablespoons Recipes
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crabmeat , which may be fresh, canned (drained) or frozen... and10 Morecrabmeat , which may be fresh, canned (drained) or frozen (thawed), teaspoonful of ground garlic, tablespoonfuls of chopped onion, olives, chopped, tablespoonful chopped green peppers, tablespoonfuls chopped red peppers, two drops of tabasco sauce, tablespoonful of olive or cooking oil, tomato sauce, water (or substitute with 1/2 cup white wine!), teaspoonful of salt25 min, 11 ingredients
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Tapenade (Emeril Lagasse)
imported black olives, anchovy fillets, capers and3 Moreimported black olives, anchovy fillets, capers, minced garlic, olive oil, fresh ground black pepper6 ingredients -
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Tapenade Stuffed Chicken Breasts
pitted kalamata or nicoise olives, chopped garlic and6 Morepitted kalamata or nicoise olives, chopped garlic, capers, finely chopped, anchovies, rinsed, dried and chopped, lemon , zested and juiced, zest finely chopped and juice set aside, pure olive oil , plus 2 to 3 tbsp to saute chicken, chicken breasts, preferably boneless with skin, salt and pepper, to taste40 min, 8 ingredients -
Tapenade with Bruschetta
capers, drained and rinsed, anchovy fillets, fresh thyme and7 Morecapers, drained and rinsed, anchovy fillets, fresh thyme, brandy, extra virgin olive oil, black nicoise olives, pitted, orange juice, twelve 1 1/2-inch slices italian bread, extra virgin olive oil, garlic, peeled45 min, 10 ingredients -
Tapenade
pine nuts, pitted black olives (i use kalamata), olive oil and6 Morepine nuts, pitted black olives (i use kalamata), olive oil, fresh basil leaves, handful (say , half a cup) fresh italian parsley (curly is ok if you ve not got the flat leaf), garlic, minced, sundried tomatos, salt and pepper to taste, fresh chilli to taste10 min, 9 ingredients -
Tapenade
loosely packed fresh thyme leaves coarsely chopped and6 Moreloosely packed fresh thyme leaves coarsely chopped, anchovy fillets, capers rinsed, garlic minced (about 1 tsp), olives , such as nicoise or kalamata drained and pitted, extra virgin olive oil, extra virgin olive oil7 ingredients -
Tapenade Twists
grated parmesan cheese, pitted kalamata olives and3 Moregrated parmesan cheese, pitted kalamata olives, fresh rosemary leaves, chopped fresh basil, frozen puff pastry, thawed5 ingredients -
Tapenade Starter Recipe
good-quality pitted black olives, garlic cloves, peeled and5 Moregood-quality pitted black olives, garlic cloves, peeled, capers, rinsed and drained, lemon juice, anchovies packed in oil, grinds of black pepper, extra-virgin olive oil35 min, 7 ingredients -
Tapenade
pitted kalamata olives, drained, garlic cloves and8 Morepitted kalamata olives, drained, garlic cloves, minced lemon peel, fresh lemon juice, shallot, chopped, capers, anchovy fillets, extra-virgin olive oil, chopped fresh flat-leaf parsley, freshly ground black pepper10 ingredients -
Tapenade with Basil
calamata olives, garlic, peeled and3 Morecalamata olives, garlic, peeled, anchovy fillets, drained and rinsed, chopped fresh basil leaves, extra-virgin olive oil5 ingredients -
Tapenade
pitted kalamata olives, drained, anchovy fillet, rinsed and8 Morepitted kalamata olives, drained, anchovy fillet, rinsed, garlic cloves, chopped, shallot, chopped, capers, drained, olive oil, lemon juice, chopped fresh parsley, assorted crackers (optional), fresh raw vegetables (optional)10 ingredients -
Tapenade Mayonnaise
chopped ripe or greek olives, mayonnaise, minced garlic and2 Morechopped ripe or greek olives, mayonnaise, minced garlic, dried thyme, pepper5 min, 5 ingredients -
Scalloped Tomatoes Circa 1900
twelve large, smooth tomatoes, 1 teaspoonful of salt, a l...1 ingredients -
Vintage Cake Icing Recipes 1889 - 1929
these vintage cake icing recipes are taken from mom s old... and31 Morethese vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.15 min, 32 ingredients
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