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Saucy Sardine Dip

Mash the skinned sardine fillets with a fork and blend in the sour cream and mayonnaise, blending well.
Add the rest of the ingredients and blend well.
Cover and chill.
SUGGESTED DIPPERS: Broccoli, Cabbage, Cherry Tomatoes, Carrots, Pita Triangles, Cocktail Rye.
Bread, Water Crackers.

Sardine Spring Rolls

Cook pasta according to package instructions. Drain then rinse under cold water.
Soak rice paper in cold water for 30 seconds then lay on a damp tea towel. Top each sheet with 1 sardine then distribute pasta, carrots, bean sprouts and mint between sheets. Roll up, tucking in the ends. Roll each in a lettuce leaf and tie with butcher's twine. Serve with fish sauce.

Sardine Spring Rolls

Cook pasta in boiling salted water according to package instructions. Drain and rinse under cold water.
Working with 1 sheet of rice paper at a time, soak rice paper in cold water for 30 seconds then lay on a damp tea towel. Top with a sardine then add 1/8th of pasta, carrots, bean sprouts and mint and roll up into a spring roll. Repeat with remaining wrappers. Serve with fish sauce.

Sardine Spring Rolls

Cook the noodles in boiling salted water according to the package instructions. Drain and rinse with cold water.
Soak the rice paper in cold water for 30 seconds, then lay on a damp towel. Top each with a sardine and 1/8 of the noodles, carrots, beansprouts and mint, then roll, tucking in the ends. Roll each in a lettuce leaf and tie with kitchen twine. Serve with the fish sauce.

Winter Ratatouille (With Option To Make Into A Great Appetizer!)

br>To make into an appetizer:
Spoon ratatouille into the

Chicken Salad Appetizer

In small bowl combine chicken, chopped celery, almonds and onion.
Add mayonnaise, curry powder and lemon juice.
Mix well. Cover mixture with plastic wrap and refrigerate for 1 hour or longer so that flavors blend and develop.
To serve, place 1 teaspoon of appetizer on \"carrier\" of choice.
Yield:
1 1/4 cups, enough for 36 servings on fruit, vegetables or crackers.

Kenkey

ome pepper and pour the sardine oil in it.
then

Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer)

Place the canola oil in a skillet and heat over medium heat. Stir in the garlic, and cook until golden brown, about 5 minutes. Add the butter, anchovies, and sardines. Cook and stir until well blended, 10 to 15 minutes. Serve warm.

Orange Angel Cake

age Topic - Ice Cream New Appetizer Recipes Page

Sardine Appetizer

Mash sardines with fork.
Mix with rest of ingredients.
Mound on serving dish with black olive garnishes.
Serve on toasted rounds or onion or other crackers.

Sardine Appetizer

Drain and bone sardines.
Place on lettuce leaves.
Mix other ingredients;
pour over sardines and serve.

Sardine Appetizer

Mix all ingredients together Spread on small slices of toasted bread or crackers and garnish with slices of stuffed olives.

Sardine Pate

ith a fork until the sardine mixture is a smooth consistency

Grilled Sardines, Olive Pesto And Cauliflower Puree

top with 3 sardine fillets. Garnish each sardine with a dollop of

Sardine Spread With Garlic Bread

For sardine spread, combine sardines, mayonnaise, sour cream, chili, parsley, capers, lemon zest and 1/2 clove garlic.
Preheat broiler. Mix remaining garlic with oil then brush cut side of baguette. Broil for 1-2 mins, or until lightly toasted. Top with cheese and broil for 1-2 mins, until cheese is melted and golden brown. Slice and serve with sardine spread.

Pasta With Sardine Sauce (Pasta Con Sardine Siciliano)

Cut fish into 1\" pieces.
Saute garlic in olive oil over medium heat until golden.
Add sardines and continue to saute and stir until almost a paste (approximately 7 minutes).
Add tomato paste and 3 to 5 tomato paste cans of water to the fish and bring to boil.
Add herbs (leaves only)and raisins.
Reduce heat, add salt and pepper; simmer until thick.
Place cold water into large pot and start to the boil.
Boil pasta until al dente, drain and toss with sauce.
Serve with grated cheese on the side.

Boboli Ala Applebee'S

couple of wonderful sounding recipes for it here at'Zaar

Tomato And Sardine Salad

Peel tomatoes and cut into slices. Chill. Drain oil from sardines. Remove skin and backbone. Arrange lettuce on a salad plate. Place tomato on it; cover with sardine, onion and lemon juice. Garnish with egg yolk which has been pressed through a sieve. Serves 6.

Sardine Fritters(4 To 5 Persons)

Leave the sardines to drain from the oil.
Put the flour in a basin with the salt and pepper.
Put the yolk of the egg in a well in the centre and add enough milk to form a smooth batter.
Beat up the white of egg and stir in lightly.
Place a sardine on a tablespoon and dip the spoon in the batter to coat the fish.
Dry fry in a lightly greased frying pan, turning the fritters once. Drain on paper and decorate with parsley and slices of lemon. (WCB)

Sardine Stuffed Eggs

Slice eggs in half lengthwise.
Remove yolks.
Mash.
Blend egg yolks with remaining ingredients to form a smooth like paste. Stuff yolk-sardine mixture into halved egg whites.
Serve on lettuce leaves.

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