|The Essentials of Japanese Cooking|
|by Tokiko Suzuki|
Japan's geography is also the source of her unique cuisine. Long, narrow and mountainous islands make up the nation, and Japanese cuisine draws it...
1 - 10 of 13 for salmon appetizers
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Cut the onion ... minced. Cut smoked salmon into strips just ... chesse mixture inside a small strip of salmon and place each one on a circular cracker.
Mix all ingredients together and roll in ball form. Roll ball in chopped pecans and parsley.
In medium bowl, ... broccoli, goat cheese, salmon, and scallion. ... serving platter, let fall onto platter browned side up. Serve hot, cut into wedges.
Blend together salmon, cream cheese, ... on each cucumber slice. Garnish with small pieces of pimiento. Cover; chill until ready to serve. Makes about 48.
Blend together salmon, cream cheese, ... teaspoon) on each slice. Garnish with small piece of pimiento. Cover and chill until ready to serve. Makes about 48.
Serves 12-15. The salmon flavor adds an ... several hours. 3. When chilled, shape into ball and roll in chopped parsley and pecans. Serve with crackers.
In small saucepan, ... pepper. Fold in salmon. Turn into ... 350 degrees until set, 25 to 38 minutes. Cut into wedges to serve, along with snack crackers.
Drain salmon and remove bones. ... Roll up tightly and wrap in plastic wrap. Refrigerate 2 to 3 hours. Slice into bite size pieces. Makes about 48 pieces.
Combine cream cheese and soup (undiluted) in double boiler. Heat and stir until smooth. Dissolve gelatin in water. Add to soup mixture. Fold in ...
Cook shells in salt water. Drain and cool. Mix the remaining ingredients. Fill pasta shells and refrigerate 1-2 hours until ready to serve. Garnish ...
Result Page: 1
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