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What do I do with capers?

My friend knows I like to cook she gave me capers in a jar. I have no idea how to use them.

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Asked by mammadukes531 at 7:46 PM on Jan. 28, 2009 in Food & Drink

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Answers (6)
  • Capers aren't a fish product.They are a flower bud.They are good in soups,salads,fish or chicken.Try this website and type in Capers.

    Answer by Jeffsmom87 at 7:51 PM on Jan. 28, 2009

  • you can baked salmon with lemon, olive oil, salt, pepper, and the capers. or you can try this recipe that is soooo good- love it much.

    Chicken thighs with olives and capers

    8 boneless, skinless chicken thighs
    1 medium onion
    2 tblsp minced garlic
    1 tsp olive oil
    1 can diced tomatoes, undrained
    1 can tomato sauce
    3/4 cup manzanilla olives, chopped
    2 tbsp capers
    Cavenders seasoning

    Heat the oil in a large pot over medium-high heat. Season chicken heavily with cavenders; brown on both sides for about 4 minutes. Remove from pan and set aside. Add onions to pot, sautee until halfway cooked then add the garlic. Cook for about 30 more seconds. Add the tomato sauce and diced tomatoes, olives, and capers. Scrape up brown bits. Add the chicken and accumulated juices. Simmer for 5-10 minutes or until done. Serve over rice.

    Answer by snoober_k at 7:55 PM on Jan. 28, 2009

  • Whenever I make Chicken Piccata, I put them in my sauce. I don't put a whole ton, but they really add a nice flavor. I think they have a good shelf live, so experiment!

    Answer by ap9902 at 7:59 PM on Jan. 28, 2009

  • They are awesome fried in EVOO and put on top of just about ANYTHING

    Answer by mamakirs at 9:39 PM on Jan. 28, 2009

  • Pork Medallions with Balsamic Vinegar and Capers
    INGREDIENTS (Nutrition)

    * 1/4 cup all-purpose flour
    * 1 teaspoon garlic salt, or to taste
    * 1/2 teaspoon freshly ground black pepper, or to taste
    * 2 pounds pork tenderloin, cut into 1 1/2 inch pieces
    * 2 tablespoons olive oil
    * 1/3 cup balsamic vinegar
    * 1/2 cup chicken broth
    * 2 teaspoons minced lemon zest, or to taste
    * 1 tablespoon capers, or to taste

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    1. Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
    2. Heat the oil in a large skillet

    Answer by Kari_Noelle at 10:29 PM on Jan. 28, 2009

  • brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.

    Cook's Note
    You may want to double the lemon zest/caper ingredients, depending on your taste.

    Answer by Kari_Noelle at 10:30 PM on Jan. 28, 2009

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