anchovy

  1. 8 ounces cream cheese...1/3 tube anchovy paste...1/8 to 1/4 teaspoon tarragon vinegar...3/4 teaspoon minced fresh onion...

  2. 6 tablespoons Star Olive Oil...3 tablespoons Star Red Wine Vinegar...1 teaspoon prepared mustard...1/4 teaspoon salt...1/8 teaspoon pepper...1 clove garlic...

  3. 1 1/4 cups olive oil...3 cloves garlic, sliced...1/2 teaspoon freshly-ground pepper...

  4. This is a classic sauce for garlic lovers only from Piedmont, Italy. The name means "hot bath" and it is served in the same way as fondue, in a pot in the center of the table over a candle. Surround it with raw vegetables which are dipped into the sauce. Serve with plenty of red wine and crusty bread.

    1/4 cup butter...5 cloves garlic, finely sliced...8 anchovy fillets in oil, drained...

  5. *

  6. Serve as a dip for boiled shrimp, crab fingers or other seafood.

    1 cup mayonnaise...1 cup chili sauce...1 teaspoon anchovy paste...10 drops Tabasco® sauce...

  7. Green Goddess Dressing originated in San Francisco.

    1 cup sour cream...1 cup mayonnaise...1 tablespoon lemon juice...1 tablespoon white wine vinegar...1 tablespoon anchovy paste...1 teaspoon minced parsley...1/3 cup diced onion...

  8. Green Goddess Dressing originated in San Francisco.

    1 cup sour cream...1 cup mayonnaise...1 tablespoon lemon juice...1 tablespoon white wine vinegar...1 tablespoon anchovy paste...1 teaspoon minced parsley...1/3 cup diced onion...

  9. 1/4 teaspoon dry mustard...Freshly ground black pepper...Dash of garlic powder...1/2 teaspoon Worcestershire sauce...6 tablespoons olive oil...2 tablespoons wine vinegar...1 egg, coddled*...

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