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Full Online Book HomeLearning KitchenAppetizers - Seafood Baked Salmon Appetizers
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Appetizers - Seafood Baked Salmon Appetizers Post by :Bry3Bob Category :Learning Kitchen Author :Unknown Date :November 2011 Read :792

Click below to download : Appetizers - Seafood Baked Salmon Appetizers (Format : PDF)

Appetizers - Seafood Baked Salmon Appetizers

1 can salmon (drained, remove skin and bones)
1 small pkg. cream cheese (room temperature)
1 celery stalk (finely chopped)
1 shallot (finely chopped)
dash of pepper
1 Tbsp. butter
2 pkg. refrigerated crescent roll dough (small - 8)

Sautée celery and shallots in 1 Tbsp. of butter. Mix ingredients together in a bowl.

Unroll dough on a floured board, being careful not to split the dough apart. Roll out dough to half it's thickness.

Spread half of the filling over half of the dough, leaving a small edge on three sides. Fold unfilled dough over filled side and pat gently to remove air pockets and seal edges. Flour top of dough and the cutting roller. Press firmly and voilà 30 appetizers in one pass. Repeat with second dough.

Place on a baking sheet, vent with a fork or the tip of a knife. Allow dough to rise if time allows about 20 minutes. (These can be frozen at this point. Bring to room temperature before baking - turning them to keep dry ).

Bake at 350°F for 10-12 minutes, until golden brown. Serve immediately.

Makes 60 appetizers.
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Appetizers - Seafood Clam Ball Recipes By Angel Appetizers - Seafood Clam Ball Recipes By Angel

Appetizers - Seafood Clam Ball Recipes By Angel
1 1/2 cups chopped clams, well drained 6 medium potatoes, baked, scooped out of skin 2 eggs 2 tablespoons low-fat buttermilk 2 teaspoons grated onions 1 teaspoon Dijon mustard 1 teaspoon tarragon salt and pepper to taste skim milk for dipping 3 tablespoons canola oil for frying Wash clam meat. Rice or mash potatoes, then mix with chopped clams. One at a time, beat in the eggs, then blend in buttermilk, onions and spices. Roll into one-inch balls. Spray frying pan with non-stick oil. Pour in canola oil, heat on medium-high seven minutes. Dip clam balls in milk, then roll in

Appetizers - Bagna Cauda Appetizers - Bagna Cauda

Appetizers - Bagna Cauda
10 garlic cloves, minced (if cloves are extra large, compensate) 1-1/2 sticks butter 2 (2 oz.) cans flat anchovies, drained 1 pt. whipping cream 1 qt. half & half (hold 1/4 for later use) Saute garlic until golden in 1 stick butter; add the remaining 1/2 stick and stir until melted. Add the drained anchovies and cook at medium heat until dissolved. Add the cream and simmer (make certain it continues to bubble gently) no less than 1/2 hour--additional simmering improves flavor and Bagna will become thicker--add more half & half