Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
Broth:
Combine all ingredients with 10 cups of water. Bring to boil.
Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.
Combine meat, garlic,
Parmesan cheese, parsley, bread, salt and pepper.
Shape into small dime-size meatballs.
Bring broth to boil and drop
in meatballs.
(Do not fry meatballs.) Boil on medium heat for 5
to
8 minutes.
Serve with Parmesan cheese. Makes 6 servings.
This is a great first course.
In fondue pot, bring broth and wine to a boil.
ombine the dashi or chicken broth, soy sauce, sake or sherry
Mix soy sauce, Worcestershire sauce, and garlic in a resealable plastic bag. Add cubed beef and seal bag. Lay flat in the refrigerator for a minimum of 4 hours, turning occasionally.
Remove beef from the marinade and pat dry with paper towels.
Pour vegetable broth into a fondue pot and heat to 225 degrees F (105 degrees C). Add wine and green onions to the simmering broth. Use fondue forks to dip beef cubes into the broth until cooked, 1 to 2 minutes per forkful.
Mix all the ingredients in your fondue pot, and simmer for 1 hour.
When you are ready to start, bring the broth to a boil.
We usually have thinnly sliced beef (Chinese fondue beef), large raw tiger shrimp, scallops, portabello mushrooms, and chicken.
Of course, you can have what ever meat and vegetables you wish.
Guten apetit!
saucepan (if using a fondue pot) or the top of
dry mustard, Worcestershire sauce and broth in a small saucepan and
For the caramel fondue, heat sugar, cream and butter
Toss together cheese and flour.
Heat broth in a 1 1/2 quart saucepan, until bubbles rise.
Turn heat to med-low, and add cheese and flour blend, 1/2 cup at a time, stirring until cheese is melted after each addition.
Stir in taco mix, oregano, and crushed cumin seed.
Transfer to a fondue pot, and serve immediately, along with all your dippers.
Trim fat from steak and cut meat into 1-inch cubes.
Cover and refrigerate.
Combine remaining ingredients and simmer 5 minutes. Cover and let stand 2 hours.
Pour broth into fondue pot and heat to boiling.
Place meat in serving dish.
Spread beef with forks or hold with chopsticks and cook in boiling broth 1 1/2 to 2 minutes.
Serve with sauce.
Makes 4 to 6 servings.
hen stock boils, transfer to fondue pot and light heat source
Heat vegetable stock in a saucepan over medium heat or a fondue pot until simmering; add red wine, mushrooms, green onions, and garlic. Simmer until broth is aromatic, about 15 minutes.
Place all of the ingredients in a saucepan and bring to boil.
Cover, reduce heat and simmer for 20 minutes (or longer! The longer is cooks the richer the flavor will be).
Transfer to a fondue pot and cook all sorts of delicious things in it!
Saute the onions and garlic and then add the rest of the ingredients.
Simmer the broth for about an hour and then pour into a fondue pot.
Enjoy with pieces of beef, chicken, seafood and vegetables!
In a bowl, toss together the parmesan cheese and cornstarch.
In a medium saucepan, cook the milk, chicken broth and chiles over medium heat until warm.
Add the cream cheese and cook, whisking, until smooth, about 5 minutes.
Bring to a simmer and add the parmesan mixture, a large handful at a time, stirring until smooth.
Cook the sauce over low heat for about 5 minutes.
Serve the fondue warm with whatever you like, such as pretzels, potatoes, bacon, cauliflower, etc.
bout 10 minutes. Add chicken broth and reduce by half. Add
In heavy 3-quart saucepan, melt butter over low heat. Stir in flour. Cook 3 minutes, stirring constantly.
Stir in broth; heat to boiling. Boil 2 to 3 minutes, stirring constantly, until mixture is thick and smooth.
Reduce heat to low. Add cheese, 1 cup at a time, stirring over low heat until cheese is melted and mixture is smooth.
Pour cheese mixture into a fondue pot or a little crockpot; keep warm over low heat.
Serve with various dippers - French bread cubes, crackers, or vegetables.
ilted and.
add the broth and beans and tomatoes, if
cups of the reserved broth and set aside. In another