
FD325S03EM2 3/14/03 8:17 AM Page 11
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| RECIPES | |
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| ORIENTAL BEEF BROTH FONDUE |
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| 1⁄3 to 1⁄2 pound beef sirloin or | 1⁄4 cup sherry | |
| flank steak per person | 3 green onions, sliced | |
| 1 14 | 1 clove garlic, minced | |
| 1⁄4 cup soy sauce | 1⁄2 teaspoon ground ginger |
Slice beef thinly into
Combine remaining ingredients and pour into Fondue Pot. Place fork holder on pot. Turn temperature dial to 350°F and bring to a boil.
For serving, spear a slice of beef and place in boiling liquid. Cook 2 to 3 minutes or to desired doneness. Note: Do not use more than 8 fondue forks in broth at one time.
NIPPY FRANKS
11⁄2 cups catsup | 1 cup brown sugar |
1⁄2 cup barbecue sauce | 1⁄2 teaspoon Worcestershire sauce |
2⁄3 cup bourbon | 1 |
Combine first five ingredients in Fondue Pot. Add sausages. Turn temperature dial to 200°F. Cook 15 to 20 minutes (until heated through). Turn to Warm for serving.
SEAFOOD FONDUE
1⁄2 | to 1 pound salmon or other fish | 1⁄2 to 1 pound shrimp, |
| cut into 3⁄4 | peeled and deveined |
1⁄2 | to 1 pound scallops | 23⁄4 cups vegetable oil |
Pour 23⁄4 cups of oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to 375°F and heat until light goes out.
For serving, spear a piece of seafood and gently place in hot oil. Cook until edges are brown (about 1 to 2 minutes).
Serve with Horseradish Sauce (see below) or other sauces of your choice.
HORSERADISH SAUCE
1 cup sour cream | 1⁄4 | teaspoon Worcestershire sauce |
3 teaspoons prepared horseradish | 1⁄8 | teaspoon salt |
1 teaspoon lemon juice | 1⁄8 | teaspoon pepper |
Stir together all ingredients. Chill in refrigerator. Yield: 1 cup
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| RECIPES |
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| TEMPURA |
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| 3⁄4 cup flour | 1⁄2 cup flat beer |
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| 1⁄2 | teaspoon salt | 23⁄4 cups vegetable oil |
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| 1⁄2 | teaspoon pepper | 1⁄8 teaspoon pepper |
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| 1 tablespoon vegetable oil |
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| 1 egg, separated | (see box below) |
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Combine flour, salt and pepper in a mixing bowl. Add 1 tablespoon oil, egg yolk and beer; stir until smooth. Beat egg white until stiff peaks form; gently fold into batter. Pour 23⁄4 cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to 375°F and heat until light goes out. For serving, spear a piece of meat or vegetable, dip into batter and gently place in hot oil. Cook until golden brown and crispy (about 3 to 4 minutes). Serve with soy sauce, sweet and sour sauce or hot mustard.
SUGGESTED TEMPURA FOODS
∀ Cooked Chicken, Cubed | ∀ Scallops |
∀ Shrimp, Shelled and Deveined | ∀ Carrots, Sliced |
∀ Zucchini or Yellow Squash, Sliced | ∀ Mushrooms |
∀ Cauliflower or Broccoli Flowerettes | ∀ Cocktail Onions |
∀ Lobster, Shelled |
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MEXICAN CHEESE DIP
2 | pounds Kraft Velvetta® pasteurized | 1 pound sausage, medium spice, |
| process cheese spread | browned and drained |
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| green chilies |
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Combine cheese and tomatoes in Fondue Pot. Turn temperature dial to Warm. Stir occasionally until cheese is melted. Add browned sausage. Serve with tortilla or corn chips. Yield: 1 quart