International Fondue Recipe
Food can make all the difference to your party. With recipes like the International Fondue, you can create just the ambience you desire. A great way to entertain. Try it!!
Ingredients
Beef tenderloin - as required
Leg of lamb- as required
Chicken breasts- as required
Spareribs- as required
Corn oil - 4 cups
Directions
GETTING READY
1. Pour oil into base of automatic fondue; position tray and rack.
2. Plug unit into 120 volt outlet. Preheat oil for 10 to 15 minutes or until signal light goes on. Proper temperature for cooking is 375 degrees. Signal light will go on and off during cooking indicating proper temperature is automatically being maintained. Follow manufacturer's directions for cooking if your electric fondue pot differs from one here.
MAKING
3. Cut beef tenderloin and lamb into 3/4-inch cubes.
4. Bone chicken breast; skin and cut into cubes.
5. Cut spareribs in 1 1/2-inch single-rib pieces; parboil.
6. Prepare 1 1/2 to 2 pounds of 2 to 4 different meats for 4 to 5 main dish servings or 12 appetizer servings.
SERVING
7. Provide each person with a plate for sauces, a fondue fork for cooking and a separate fork for eating. Each person spears and cooks choice of meat in hot corn oil to desired doneness, lets it drain briefly on rack, then, using dinner fork, dips cooked meat into desired sauce.
1. Pour oil into base of automatic fondue; position tray and rack.
2. Plug unit into 120 volt outlet. Preheat oil for 10 to 15 minutes or until signal light goes on. Proper temperature for cooking is 375 degrees. Signal light will go on and off during cooking indicating proper temperature is automatically being maintained. Follow manufacturer's directions for cooking if your electric fondue pot differs from one here.
MAKING
3. Cut beef tenderloin and lamb into 3/4-inch cubes.
4. Bone chicken breast; skin and cut into cubes.
5. Cut spareribs in 1 1/2-inch single-rib pieces; parboil.
6. Prepare 1 1/2 to 2 pounds of 2 to 4 different meats for 4 to 5 main dish servings or 12 appetizer servings.
SERVING
7. Provide each person with a plate for sauces, a fondue fork for cooking and a separate fork for eating. Each person spears and cooks choice of meat in hot corn oil to desired doneness, lets it drain briefly on rack, then, using dinner fork, dips cooked meat into desired sauce.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
