enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. Buckwheat-Cheddar Blini with Smoked Salmon Recipe - AOL

   www.aol.com/food/recipes/buckwheat-cheddar-blini...

   1. In a medium bowl, whisk the buckwheat flour, baking powder and dry mustard. Whisk in the milk until smooth. Add the 1 1/2 tablespoons of chives and the cheddar and season the batter with salt ...

3. The 3-Ingredient Appetizer I Always Make for the Holidays

   www.aol.com/3-ingredient-appetizer-always...

   How To Make My 3-Ingredient Smoked Salmon Dip. For 2 1/2 cups, or 6 to 8 servings, you’ll need: 8 ounces cream cheese, room temperature 4 to 6 ounces hot smoked salmon, flaked

4. Smoked Salmon, Fennel, and Potato Hash Recipe - AOL

   firefox-startpage.aol.com/food/recipes/smoked...

   The hot-smoked variety is typically cut thicker, is firmer, and has an intense smoky flavor. Hot-smoked salmon is sold in some supermarkets such as Whole Foods, and comes plain and sometimes scented with light maple, pepper, or other seasonings. The plain or light maple-flavored varieties work well in this recipe. Cooking tip:

5. Cookie-Tin Smoked Salmon Recipe - AOL

   homepage.aol.com/food/recipes/cookie-tin-smoked...

   1 length of unpainted chicken wire, an old grill rack, or a piece of metal mesh (mine is cut from an old disposable barbecue) 1 large cookie tin; few large handfuls of hardwood or fruitwood chips (not pine or coated wood, since this leaves a resinous taste).

6. Enjoy the Great Outdoors Even More With These Camping Recipes

   www.aol.com/camping-youll-want-pack-list...

   From skillet cornbread to BBQ hot dogs, these camping recipes are worth exploring. Here, you'll find easy foil-packet dinners, summer sides, and s'mores galore!

7. Smoked Salmon Cocktail Crêpes Recipe - AOL

   homepage.aol.com/food/recipes/smoked-salmon...

   Spicy Smoked Salmon Cocktail Crêpes: Add 1 tbsp of chopped chiles in oil to the filling. Lillet Smoked Salmon Cocktail Crêpes: Substitute orange zest and juice for the lemon zest and juice, and add 1 tbsp of white Lillet (Blanc) to the filling. Recipe courtesy of Crêpes: 50 Savory and Sweet Recipes by Martha Holmberg/Chronicle Books, 2012.