f your table & place the fondue pot stand in the center
Combine ingredients in saucepan on stovetop.
Bring to a boil.
Transfer to fondue pot with alternative heat source.
Use to cook beef, shrimp, potstickers, chicken, mushrooms, potatoes, broccoli -- or anything else you can think of.
Veggies are wonderful with \"Green Goddess Dip\" recipe # 346525.
Mix all ingredients. Bring to a boil, reduce heat and simmer for 1 hour. Strain into lit fondue pot and bring to high simmer.
I've so far tried beef, veges and shrimp, shrimp being my fav in this broth. I also don't add salt, but you may prefer to add.
Serve with any of the great fondue dippers found on Zaar -- I like horseradish and wasabi sauces. Sriracha sauce is personal favorite.
Possible additions:
For beef, 1T Worcestershire sauce.
For chicken/shrimp, sliced fresh ginger and 1T soy sauce.
saute onion in butter with bouillon, stirring to dissolve; add flour
saucepan (if using a fondue pot) or the top of
Mix half and half with flour and steak sauce.
In fondue pot, put butter with chicken bouillon cubes and onion.
Add cream mixture until it thickens, then add Swiss cheese and Parmesan cheese.
After this melts, add the white wine.
Serve hot!!!
For the caramel fondue, heat sugar, cream and butter
hen stock boils, transfer to fondue pot and light heat source
Cook broccoli according to package directions.
Drain, reserving 1/3 cup liquid, adding water if necessary.
Stir granules into the liquid.
In a blender, combine broccoli, reserved liquid and sour cream.
Cover and blend till smooth, stopping to scrape down sides of container as necessary.
Pour broccoli mixture into a saucepan.
Stir in worcestershire sauce and garlic powder.
Heat through.
Transfer to a fondue pot and place over the burner.
Serve with veggies, crackers, and breadsticks.
n 1 liter of vegetable bouillon and cook for 15 mins
Rinse rice real good before cooking.
Boil until tender.
Cut sausage in chunks and brown with celery, peppers and onions. Rinse rice again and combine with browned sausage mixture in a large baking dish.
Add water and bake about 1 hour or until done (dissolve 1 chicken bouillon cube per 1 cup of water).
Stir often and check that there is enough moisture.
When moisture needs to be added, use the water with bouillon dissolved in it.
Very good recipe for a large crowd.
gain and stir into fondue.
Bring fondue to a simmer and
ixing the rest of the recipe.
Combine eggs, water, flour
he food with *fingers, a fondue fork or a regular fork
/2 tablespoons of chicken bouillon. Simmer over medium-low heat
In fondue pot, bring broth and wine
Melt cream cheese with white wine.
Add Swiss cheese, milk, Worcestershire sauce and parsley.
After this all blends thoroughly add crab meat.
Stir constantly.
I recommend you do this in a double boiler and transfer to a fondue pot later.
Both pots must be wiped with garlic.
Serve with apples and bread cubes to dip.
Place tomato paste in pan or bowl and gradually stir in water. Add remaining ingredients and heat to dissolve chicken base or bouillon. If you want reconstituted soup, you can add an additional 12 oz. of milk (my preference) or water. If you use the milk, you may want to add 1/4 t. baking soda to the condensed mixture and heat both before adding tomato mixture to milk to prevent curdling.
Brown hamburger, sausage, and onion together in 6 quart saucepan.
Add pinto beans (not drained), add can of tomato sauce and add enough water to rinse can.
Add beef bouillon granules.
If using bouillon cubes, dissolve in 1/4 cup water then add to the pan.
Add salt, black pepper, garlic powder, oregano, cumin, chili powder and sugar.
Blend thoroughly.
Bring to boil, reduce heat and simmer for 15 minutes.
Serve.
Coarsely chop the chocolates.
Place in a small, heavy saucepan with the cream and coffee.
Cook over gentle heat, stirring frequently, until melted and smooth.
Stir in the vanilla.
Keep warm over hot water until ready to serve.
To serve, transfer to a fondue pot and continue to keep warm.
Offer an assortment of foods to dip (or add some of your own) with fondue forks or bamboo skewers designed for dipping.