Cut out root ends and chop finely, tops and all, to make scallions.
Combine mayonnaise, garlic and chopped parsley.
Add to mixture the anchovy paste.
Combine and add sour cream and vinegar. Add lemon juice to thin mixture.
Add Roquefort or Blue cheese, crumbled.
Season with pepper (no salt; anchovy paste is salty). Chill.
Will keep for 1 month.
Use as salad dressing or on crackers or tomato aspic.
br>Mix well.
Add anchovy paste and stir through. The mixture
Place cucumber slice on a round toast bed or Wheat Thin.
In the center of the cucumber, squeeze a small circle of anchovy paste.
Press a stuffed olive slice into the paste.
aucepan, whisk the garlic and anchovy paste into the remaining 1/4
Combine all ingredients until smooth except anchovies, folding in last.
If using anchovy paste mix in after creaming other ingredients into mixture.
Cover and refrigerate 2 hours.
I have made this with dried parsley and one stalk minced green onion when I was out of dill weed with great results, and I always use light mayo & sour cream myself.
Serve with raw vegetables, crackers or toasted baguette slices.
Try using some different fresh vegetables like snow peas, jicama or yellow squash, for example.
Chop
and mash eggs.
Add mayonnaise and anchovy paste. Fold in green pepper.
Serve with crackers or vegetables.
Blend butter and cheese.
Add flour and chill.
Roll very thin.
Cut in rounds with small biscuit cutter.
Spread each round with anchovy paste and a few pieces of pecans.
Fold, making a puff.
Bake at 400\u00b0 for 10 minutes.
Serve hot.
Makes 45.
Sift flour, measure and sift again into a mixing bowl.
Cut in cream cheese and butter.
Roll into a ball and chill for about 2 hours.
Roll out dough 1/8-inch thick and cut into 2-inch rounds. Put about 1/4 teaspoon anchovy paste in the center of each round. Moisten edges and press together, turnover fashion.
Prick tops. Place on a baking sheet and chill
until serving time. Then bake in a moderately hot oven (375\u00b0) for 10 minutes.
Serve at once. Makes about 5 1/2 dozen.
Combine dry ingredients.
Add anchovy paste and vinegar and mix well. Store in small airtight container in refrigerator. (Keeps several weeks.)
br>Stir together garlic, rosemary, anchovy paste and remaining 4 tblsps oil
f the keys to this recipe. Start with about 1/2
ake it.
The original recipe read 1 tsp fresh or
Combine olive oil, anchovy paste and garlic in a bowl,
but the anchovy paste and worcestershire do provide the recipe with a fair
This is a very easy recipe. Simply add the olives, dried figs (softened - microwave them with a bit of water), and capers in a food processor. Add the anchovy paste, garlic, and fresh herbs. Pulsate until semi pureed, but still chunky.
he wine, broth, vinegar, garlic, anchovy paste, and rosemary and bring to
nd saute briefly.
Add anchovy paste to the pan before the
Heat oil in a large skillet over medium-high heat.
Add the garlic, red pepper flakes and anchovy paste (or anchovy fillet) stirring constantly until garlic is fragrant and anchovy melts.
Add asparagus and water and cook stirring occasionally until the asparagus is tender-crisp, about 5 minutes.
Serve immediately.
alt to as smooth a paste as possible with mortar and
an and add tomato paste; stir the paste around the open space