HOT POT.
Heat half the butter
Marinade:
Combine onions, vegetable oil, sugar, fish sauce, lemon juice and Vietnamese hot sauce.
Broth: In a medium-sized pot, saute the onion, ginger, and chilli in 1 tablespoon of olive oil until the onion is transparent. Add water and all additional ingredients and let simmer for 10 to 30 minutes (depending on the time available) while you prepare the veggies.
In a serving pot or bowls, arrange the hot pot ingredients in small clusters. When ready to serve, pour the HOT broth over the hot pot ingredients and let sit for several minutes. Enjoy!
nough liquid so that the Hot pot does not completely dry out
tock into the soaked clay pot, and mix gently.
Cover
Clean and dry all the chicken wings well.
Cut off the wing tips, and cut at the joints.
Place all onto a broiler pan and broil for 10 minutes until browned, on all sides.
Place all browned chicken pieces into crock pot.
Combine all ingredients and pour over the chicken.
Place lid onto slow cooker and cook on low 5 hours or high 2 1/2 hours.
Spray inside of crock pot with non-stick spray (I use canola).
Add all ingredients to crock pot (may add raisins and/or cranberries in the morning - depending on texture preference.
Turn to low setting.
Cook for 8-9 hours (turn on last thing before bedtime).
ith a fork.
Serve hot pot on couscous, sprinkled with chopped
In 4-quart crock-pot, combine all ingredients except lemon slices. Cover and cook on low setting 3 to 4 hours or high setting 1 to 1 1/2 hours. Discard celery. Ladle into cups and float a lemon half slice on each. Serves 8 (6-ounce) cups.
fterwards, use my large soup pot.
Put it on the
etting.
While the Instant Pot is heating, dice carrots, celery
n a wide medium cooking pot over high heat. Add dashi
n the broth. Cover the pot and bring it to a
eat a large wok or pot over high heat. Add 1
Use any hot roll recipe.
Add a little flour to make dough stiff.
After shaping, let rise not quite double.
Bake 30 minutes in a 275\u00b0 oven.
Cool and store in airtight bags.
Can store in refrigerator for up to 2 weeks.
Bake at 425\u00b0 for 5 to 7 minutes.
Just before serving your favorite hot chile recipe, add one square of chocolate for each quart of finished chile.
Stir vigorously (it will rise).
No one will guess that the distinctly Mexican flavor is chocolate.
Place roast in crock-pot.
Sprinkle garlic powder and meat tenderizer on roast.
Pour in enough water to cover roast about 1/2 inch.
Cook on high for 4 hours.
Add potatoes.
Cook on high for 2 more hours.
Add hot peppers and kraut.
Cook on high for 1 more hour.
Serve.
Combine the water, beef broth, rice vinegar, soy sauce, brown sugar, and cinnamon.
Mix well and set aside.
Heat vegetable oil in a large pot over medium-high heat; add beef, browning on all sides.
Add broth mixture along with the green onions, garlic and ginger.
Bring to a boil.
Cover and reduce heat.
Simmer for 1 1/2 hours or until beef is tender.
Stir in bok choy and carrots; cook for 5 minutes or until tender.
Serve beef mixture over hot rice noodles.
Combine meat, onion and garlic in a large skillet.
Cook until meat is light brown.
Add remaining ingredients (except for beans) and bring to a boil.
Reduce heat and simmer 1 hour.
Add beans (as many as desired) and heat until hot.
Recipe may be halved. Serve with grated cheese, lettuce and sour cream.
Good with Mexican corn bread.
Fry the chopped onion with the lamb pieces until lightly browned. Stir in the flour, mixing well. Add the stock gradually and bring to the boil, stirring well. Add the sliced carrots and leeks, most of the parsley and season to taste.
Pour the stew into a deep casserole dish and top with the sliced potatoes. Sprinkle them with salt, dot with butter and put the \"Hot Pot\" into a medium oven at 375\u00b0 for about 2 hours. Turn the heat up for the last 1/2 hour to brown the potatoes. Enjoy!