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1 1 / 2 cup very thinly shredded red cabbage; 2 small navel orange, peeled and segmented; 2 medium blood orange, peeled and segmented; 12 oz good-quality fresh lump crabmeat (don’t use the stuff in a can), picked over
5 oz hot-smoked salmon, skinned and flaked into small pieces; 4 oz cream cheese, at room temperature; 3 / 8 cup mascarpone; 1 tsp lightly packed finely grated lemon zest; 1 tsp fresh lemon juice
Get the recipe: Scallop Shrimp Pasta with Burst Cherry Tomatoes Fork in the Kitchen Seared scallops pair perfectly with creamy coconut rice and sweet pineapple salsa for the perfect summer dinner!
Pour about 3 tablespoons batter into a hot greased nonstick skillet or crepe pan, swirling the skillet to spread the batter over the bottom of the skillet. Cook for 1 minute or until the crepe is golden on both sides. Remove the crepe from the skillet. Repeat, making 16 crepes in all and stacking the cooked crepes. Place 1/2 slice ham onto each ...
MAKE THE CHIPOTLE CREMA: Combine the sour cream, chipotle chile, lime juice, ½ tsp salt, and the cumin in a food processor or blender and purée until well combined and smooth.
1 1 / 2 cup very thinly shredded red cabbage; 2 small navel orange, peeled and segmented; 2 medium blood orange, peeled and segmented; 12 oz good-quality fresh lump crabmeat (don’t use the stuff ...
Want to make Smoked Salmon Cocktail Crêpes? Learn the ingredients and steps to follow to properly make the the best Smoked Salmon Cocktail Crêpes? recipe for your family and friends.
Expect the crepes to soften a bit during cooling. Regulate the heat to prevent the crepes from browning too quickly. If the batter thickens as you work, stir in water by the 1/2 teaspoon. If you have a large griddle, you can make 2 crepes at a time. These crepes are best hot or warm but are fine as a cold snack within a couple hours of being made.