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    You are in: Home / Cookbooks / Sardines
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    48 recipes in

    Sardines

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    This is a quick and tasty snack which my son enjoys very much.

    Recipe #119162

    For those who like sardines, a flavoursome paté really different from other patés you are probably more familiar with. And it's quick and easy to make, low in calories and full of all those good-for-you oils we all should be eating more of. I've always enjoyed sardines on toast as a simple breakfast or snack, but until a few years ago it had never occurred to me that some people evidently loathe the smell of sardines. Then, on two occasions - forever etched in my memory - when I had sardines on crispbreads for lunch, a co-worker asked if I minded if she opened the window. She didn't wait for a reply: by the time the question was out, the window was open. Wide open! With THAT experience in mind, this is obviously a paté for those who LOVE sardines: NOT for those who feel compelled to open windows when in the presence of a sardine!

    Recipe #120295

    These are fish and egg sandwiches you can make them fish and vegetables sandwiches by substituting the egg with tomatoes, shallots, capsicum and chopped cucumber. The cook time is for the eggs.

    Recipe #87946

    1 Reviews |  By Molly53

    A tasty New England appetizer. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.

    Recipe #75165

    Recipe #73338

    Here is a recipe for Tazukuri, which are spicy glazed sardines. This recipe may seem unappelaing to many, but thoe who have actually tried Tazukuri love the spicy, slightly sweet taste. Very easy and quick to make.

    Recipe #120801

    A suggested Christmas Dish originally from Giant

    Recipe #120902

    these stuffed sardines are eaten here in the mediterranean, and also very popular at parties

    Recipe #172318

    Recipe #155982

    The last of my toastie recipes. A great one for lunches. Think I might have this today!

    Recipe #160861

    I know these sound weird but when I was in Spain, we ate something similar that was out of this world. I can't wait to try them!

    Recipe #162492

    Norwegian version of the famous Salade Nicoise, made with brisling sardines instead of anchovies & tuna from Andres Viestad's episode "A Balancing Act." Remember, the smaller the sardine - the better quality

    Recipe #169961

    4 Reviews |  By Manami

    Recipe courtesy of Rachel Ray.It took me awhile to repeat preparing this dish - am I sorry it took so long! Very easy and tastes great too! Update: July 10,2008: according to a poster lemon-pepper adds that extra kick to the recipe, as well as adding some olive oil to the pasta (she prefers angel-hair) as well as the pasta water, and then finish with some grated or shredded asiago. Just made it with these changes and it turned out beautifully!!!

    Recipe #177995

    A tasty appetizer which makes a great lunch too. This is a Weight Watchers recipe. Points 1; exchanges 1/2 starch, only 30 calories per appetizer. Prep time does not include 2 hours chilling time.

    Recipe #188224

    Pasta and sardines baked in the oven are wonderful. The salty flavours of the sardines go so well together with the pasta, feta cheese and that bit of cream. Rich and full of flavours. For this recipe you can use sardines fillets, but you can also use whole fish. Sometimes, when I'm too lazy, I use the whole fish for this recipe and serve it that way. Every guest can take as many as he wants. And it is a lot of fun. Brings back memories of Italia, sitting in one of those little fish restaurants and enjoying fresh fish. For this recipe you should always use fresh fish. Serve it with some bread and a glass of a dry white white wine.

    Recipe #188941

    For you sardine lovers this is great serve on crackers, don't be scared off by the word "Sardine".

    Recipe #221177

    Pasta with sardines is a very interesting recipe. Haven't tried it as yet, but these ingredients all go well together. "If you've never been a fan of sardines, this recipe may be the key to your conversion. Italians rarely combine fish with cheese, but here they've mixed grated Parmesan with crisp bread crumbs topping too delectable to leave out." Food & Wine magazine.

    Recipe #192448

    This recipe is courtesy of a wonderful friend Norene Gilletz (Gourmania.com) who now resides in Toronto, Canada, she has written many very successful cookbooks over the years and still going strong!...this recipe is taken from one of her first cookbooks that goes back many years, it's called "The Pleasures of your Processor!" which is now out of print and featured in "Food Processor Bible" by Norene Gilletz. I think I have made all of the recipes in this book and from many of her other books also, the pages are yellow and I have string holding it together lol!...thanks for so many wonderful recipes Norene! ....You will LOVE this spread on crackers, I suggest to double this recipe you won't be able to keep your spoon out of it, I do suggest chilling it for a couple of hours before using as the flavors intensify. This does not freeze well.

    Recipe #195259

    You need a Japanese Clay Pot or use a heavy pan. The Japanese cookbook says it is used by Sumo Wrestler's as their first meal of the day. From the Complete Book of Japanese Cooking

    Recipe #206028

    This is served in place of a salad as an individual course. There are tons of recipes for Antipasto containing different things. This always has worked out fine for me.

    Recipe #201271

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