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Showing: Addicting Chip Dip - Fabulous Fish

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Addicting Chip Dip

Submitted by: Lindibakes

Living In: Fairview Park, Ohio, USA

This creamy dip, perfect for chips or crudite, relies on anchovy paste and onion for its fine flavor.

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Anchovy Linguine

Submitted by: Dennis Valentine

Anchovies, pungent and salty, flavor the garlicky olive oil sauce for this full-flavored dish. Toss with hot linguine noodles and pass the bread for sopping up every last drop.

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Authentic Green Goddess Dressing

Submitted by: THELASTBARON

Home Town: Berlin-Neukoelln (Rixdorf), Berlin, Germany

Living In: Stowe, Vermont, USA

This has the taste of yesterday updated to meet today's palates. I love this dressing and it was one of two signature dressings I used as the executive chef at a Washington, D.C. seafood restaurant. Great stuff. Don't be put off by the use of anchovy paste; it is not noticeable and the dressing is very memorable. Works especially well as a Caesar substitute!

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Avocado Green Goddess Dressing

Submitted by: LISALISALISA

This creamy variation on Green Goddess dressing replaces pungent parsley with buttery avocado, but includes the usual spices and anchovies.

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Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer)

Submitted by: crd5055

A specialty of Piedmont, Italy, this buttery, rich blend of garlic, anchovies and sardines is outstanding spread warm on bread, or as a dip for vegetables.

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Bagna Cauda

Submitted by: Julie P.

This exciting Italian dipping sauce is meant to be served warm with bread, lettuce, cabbage, or whatever inspires you. The creamy blend of garlic and anchovies will become a favorite!

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Boniet

Submitted by: The Iron Chef -- Suzi-Q

Pronounced 'bun-yet,' this is an old world Italian recipe from my Nonie's kitchen. It is made using mainly parsley and garlic and is meant to be eaten with a crusty warm bread. It is almost sinful to share it's secret with the world but I know you'll love it as much as my family and I do. Refrigerate overnight for best flavor.

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Bucatini Pasta with Shrimp and Anchovies

Submitted by: CWYC

This pasta dish is both fresh and hearty! The fresh taste of summer from the zucchini and tomatoes contrasts nicely with the earthy saltiness of the anchovies.

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Bunyaculta

Submitted by: Nita

Garlic sauteed in butter, then simmered with anchovies and cream. If you love garlic, you will love this. My husband doesn't like it because it has too much garlic for him! It is an Italian dipping sauce that you eat as a main course. It is very soupy. You can eat it with Chinese cabbage, green peppers and/or Italian bread. I got the recipe from my mother several years ago; she told me that it was an old Italian dish. We are not Italian, but it has been in my family for a couple of generations!

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Caesar Salad I

Submitted by: Cathy Hofmann

The hardest thing about making a Caesar salad is getting the dressing right. This does, coddled egg and all.

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Caesar Salad III

Submitted by: jessica

If you 're on a restricted diet, this is the Caesar salad for you. Egg replacement does the trick. No one will be the wiser when you toss the crisp romaine with this fabulous dressing.

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Caesar Salad Supreme

Submitted by: Karen Weir

The garlic croutons that top this classic salad are wonderful, as is the anchovy-infused, very creamy dressing.

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Cilantro Chicken Salad

Submitted by: M. Woods

Living In: Delaware, New Jersey, USA

Chicken breasts are poached in chicken broth, soy sauce, and lime peels; then shredded, and added to a cilantro, shallot, lime juice, sugar, and garlic dressing. (Anchovy paste is optional.) Serve in a wrap or over your favorite green salad.

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Crostini Alla Fiorentina

Submitted by: nostatic

This is a traditional Italian appetizer that is, essentially, liver pate served on toasted, rustic bread. This is a nice recipe for cocktail parties and wine tastings. For vegetarians in attendance, you can also prepare a version with finely chopped (and drained) herbed tomatoes as it is equally delicious. You can serve the dish hot or cold on toasted Italian bread.

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Daffodil Vegetable Dip

Submitted by: GolferGirl

Home Town: Columbia, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

This dip is different, delicious, light, and great served with raw veggies or crackers! Trust me on the anchovy paste.

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Debra's Tomato Salad

Submitted by: ROSYGOAT

Home Town: Fort Erie, Ontario, Canada

Living In: Crystal Beach, Ontario, Canada

Tomato wedges are tossed with sliced onions and cucumbers, and marinated with a zesty vinaigrette before being presented on a bed of lettuce with a garnish of hard-cooked egg and anchovy. This is a refreshing and colorful salad to display your fresh tomatoes.

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Eggplant Parmigiana Caponata

Submitted by: JenFen

Home Town: Salem, Missouri, USA

Living In: Columbia, Missouri, USA

I made this recipe to combine the tastes of eggplant parmesan and caponata, an Italian eggplant appetizer. It is quite rich and uses a lot of olive oil. It is best served with linguini or some other kind of pasta on the side. It is a bit sweet and a bit salty with a nice texture.

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Eggplant Red Gravy with Anchovies

Submitted by: Cynthia Theard

Home Town: Chalmette, Louisiana, USA

Living In: Slidell, Louisiana, USA

A great New Orleans style gravy. We call tomato sauce Red Gravy in the South. Anchovies add flavor, not salt to this recipe. I know you will thank me after you try this recipe.

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Exquisite Pizza Sauce

Submitted by: Angie Gorkoff

Home Town: Winnipeg, Manitoba, Canada

Living In: Tucson, Arizona, USA

This gourmet pizza sauce is so full of flavor, you may skip the toppings altogether! Just steep tomato paste, water and Parmesan cheese with garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, salt and three kinds of pepper.

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Fabulous Fish

Submitted by: Maud Kathrine

This is a delicious and spicy appetizer to serve at cocktail parties! Smoked herring and anchovies are blended into a flavorful spread that's great on buttery, round crackers.

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