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In a large nonstick skillet, heat 1/8 inch of oil. Add half of the cakes and fry over high heat until lightly browned on the bottom, 1 minute. Reduce the heat to moderately high and cook until well browned, 2 minutes. Turn and cook for 3 minutes, until browned. Repeat with the remaining cakes; add more oil to the skillet as needed.
Here's a fun way to serve the classic combo of shrimp and cocktail sauce—in dip form! Scoop it up with your favorite type of crackers or even toasted crostini. Get the Shrimp Dip recipe .
Spinach-artichoke dip is a classic appetizer, ... Get the Oven-Baked Salmon recipe. PHOTO: DOAA ELKADY; FOOD STYLING: BROOKE CAISON ... Get the Cranberry Sauce recipe. PHOTO: ERIK BERNSTEIN; FOOD ...
Look no further than bagna cauda, an Italian dip that comes together in just 20 minutes with only 6 ingredients (including what you pair it with for dipping). It’s a buttery sauce made from lots ...
Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Add the shallots and cook until tender, stirring occasionally. Stir in the cornstarch mixture and heat to a boil. Cook and stir until the mixture boils and thickens. Add the remaining butter and cook and stir until it's melted. Serve the sauce with the fish.
Get the Smoked Salmon Bites recipe. RELATED: ... Get the Tangy Cranberry Sauce Meatballs recipe. mike garten. ... Get the Zesty Mini Crab Cakes recipe.
In the Philippines, fishcakes are eaten as street food and as a topping on dishes like noodle soup. Fish balls are eaten as street food, usually on a skewer or in a cup, paired with a dipping sauce. They are usually ball-shaped or cylinder-shaped. Kikiam is another variety where it is almost prepared like an eggroll.
Heat oil in a nonstick skillet over medium-high heat. Add onion and celery; cook, stirring until softened, about 3 minutes. Stir in parsley; remove from heat.