Assessments - 2, GPA: 5
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Facilidade de uso
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 Fried Cheese 3.4 cup flour 1 pound mozzarella cheese, 1 cup fine, cut into 1-inch cubes dry Italian bread crumbs 2 3.4 cups vegetable oil 4 eggs, well beaten Thirty minutes before serving, combine flour and bread crumbs in a bowl. Dip cheese cubes in egg. Roll cubes in flour/crumb mixture. Dip in egg again and reroll in flour mixture. Place on a tray, cover with wax paper and place in refrigerator to chill. Pour 2 3.4 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 cube of cheese and gently place in oil. Cook until golden brown. Serve with spaghetti or picante sauce. 5/22/09 7:21:55 PM Swiss Cheese Fondue 1 clove garlic, halved 1/8 teaspoon pepper (optional) 3.4 cup milk 1/8 teaspoon ground nutmeg 1 pound Swiss cheese, grated (optional) 3 tablespoons flour 1/8 teaspoon paprika (optional) 3.4 cup dry white wine, 1 loaf Italian or French bread cut warmed into 1-inch cubes Rub inside of Fondue Pot with garlic. Add milk to pot. Turn temperature dial to 200°F. Bring milk to a simmer. Combine cheese and flour; stir into milk using a figure-8 motion. Stir constantly until cheese is melted. Slowly stir in wine. Turn temperature dial to Warm. Sprinkle with pepper, nutmeg and paprika. To serve, spear bread cubes and dip into cheese. Yield: 3 cups Hearty Fondue 2 8-ounce packages 8 ounces sour cream cream cheese, cubed 2 2 1.2 -ounce packages 1.2 cup milk dried beef, cut in pieces 1/3 finely chopped onion 1 teaspoon dry mustard powder 1 clove garlic, minced Place cream cheese and milk in Fondue Pot. Turn temperature dial to Warm. Stir until cheese is melted. Add remaining ingredients and stir to blend. Serve with cubes of French bread or crackers. If fondue thickens, add 1 to 2 tablespoons milk to thin. Yield: 1 quart Mexican Cheese Dip 2 pounds cheddar cheese 1 pound sausage, pasteurized process cheese spread medium spice, 1 10-ounce can diced tomatoes and browned and drained green chilies 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 Fondue Pot_IB.indd 16-17 Choco-Scotch Fondue 1.4 cup milk 1 14-ounce can sweetened 6 ounces butterscotch chips condensed milk 6 ounces semi-sweet 1 teaspoon vanilla chocolate chips Combine milk and chips in Fondue Pot. Set temperature dial to Warm. Stir until chips are melted. Add sweetened condensed milk and vanilla. Stir to combine. Serve with pieces of angel food, sponge or pound cake, marshmallows or fresh fruit tidbits. Yield: 2 1.2 cups Chocolate Dessert Fondue 12 1-ounce milk chocolate 10 large marshmallows candy bars, broken 1.4 cup whipping cream 1.4 cup milk Place chocolate bars and milk in Fondue Pot. Turn temperature dial to Warm. Stirring constantly, add marshmallows until melted. Gradually add whipping cream. Serve with fruit pieces, pound or angel food cake. Yield: 3 cups Fruit Dippers • Berries • Grapes • Pineapple • Bananas • Oranges • Kiwi • Cherries • Peaches • Apples 5/22/09 7:21:57 PM Fried Strawberries 1 pound fresh strawberries 1.2 cup milk 1 cup flour 1 tablespoon oil 2 teaspoons sugar 2 3.4 cups vegetable oil 2 eggs, beaten Wash and stem strawberries; set aside. In a medium bowl, combine flour and sugar. In another bowl, combine eggs, milk and 1 tbsp. of oil. Add to flour mixture; stir until smooth. Pour 2 3.4 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 berry, dip into batter and gently place in oil. Cook 1 minute or until lightly browned. Serve with Honey-Almond Cream (see below). Honey-Almond Cream 4 ounces soft cream cheese 1 tablespoon honey 1 tablespoon sugar 1/8 teaspoon almond extract In a small bowl, combine all ingredients and stir until well blended. Serve as a dip with Fried Strawberries. Yield: 1 cup Strawberry Sauce 2 10-ounce packages frozen, 1 tablespoon cornstarch sliced strawberries, thawed, 2 tablespoons sugar juice reserved Reserve 3.4 cup juice from strawberries. Set strawberries aside. Pour juice into Fondue Pot. Combine cornstarch and sugar. Add to juice in Fondue Pot. Turn temperature dial to 200°F. Cook, stirring constantly until thickened. Stir in strawberries. Reduce heat to Warm. Serve with fruit pieces, pound or angel food cake. Yield 1 3.4 cups Fondue Pot_IB.indd 18-19 Peach Sauce 1 16-ounce can peach 1.4 teaspoon cinnamon halves in heavy syrup 1.2 teaspoon vanilla 1 teaspoon cornstarch In blender container, combine...
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