few tbsps of olive oil and saute the carrot, onion
read with 2 tbsp olive oil. Bake for about 5 mins
Heat the oil and butter together in a
f time in oil or heat oil and transfer to fondue pot, allowing
eat; add in enough vegetable oil to cover bottom of skillet
ill fall of the fondue fork!).
Preheat oil in saucepan over
ayer on pan; drizzle with oil. Season with salt and pepper
nd garlic and enough olive oil to barley cover the top
In fondue pot, bring broth and wine
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.
First, heat the oil in a medium-size heavy
ishes.
Heat the oil in the fondue pot to the correct
Heat oil in heavy medium saucepan over
For the caramel fondue, heat sugar, cream and butter
Pour oil into fondue pot; add garlic and pepper.
Chop anchovies; add to fondue pot with anchovy oil.
Heat until bubbly. Serve as dip for fresh vegetables such as radishes, carrot sticks, small green onions and celery sticks.
Yields 6 servings.
br>Heat the oil and butter in a metal fondue pot to
Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until soft and translucent, 4 to 6 minutes.
Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir beef, onion, and pizza sauce together in the same pot over medium-high heat. Add mozzarella cheese and Cheddar cheese one handful at a time, stirring until cheeses melt into the fondue before adding the next handfuls. Ladle fondue into bowls.
o evenly distribute the scented oil throughout the water.
Use
hen stock boils, transfer to fondue pot and light heat source
ith paper towels. using one fondue pot for every six people