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December 2018

Fondue Recipes

Barbecue Recipes

Cherry Tomato and Grilled Onion Salad

Cherry Tomato and Grilled Onion Salad Recipe
1 lg Onion, thinly sliced 1 tb Vegetable Oil 1 pt Red Cherry Tomatoes, stemmed And halved 1 pt Yel...

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Oriental Beef Fondue Recipe

Oriental Beef Fondue recipe and other fondue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Oriental Beef Fondue recipe  PDF



2 1/2 pounds filet mignon or any other tender cut
5 cups beef broth
salt and pepper to taste 1 egg yolk

1. Freeze beef 3 to 4 or hours until very firm, so you can slice it paper like. 2. Slice beef as thin as possible. I use an electric slicer.
3. Transfer slices to a plate
.4. If you're doing it before hand, arrange sliced beef in layers separated by Saran Wrap.Chill 5 To serve: Bring beef broth to a boil in the fondue pot Arrange slices of beef in individual fondue plates, with the dips. Bring fondue pot to the table and place it covered on top of its base. Each guest takes a slice of beef with fondue fork, cooks it in the broth and dips it into one of the sauces. 4.At the end the broth is served with an egg yolk

Oriental Beef Fondue recipe and other fondue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
423 people have voted
Last Reviewed on 2018-12-11



Tuesday, Dec 11 2018 Download & Print Oriental Beef Fondue recipe  PDF   Fondue recipes RSS   Thumsb up

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Lamb Shoulder In Pastry Guilainn Chaoireola I Dtaosran
Lamb Shoulder In Pastry Guilainn Chaoireola I Dtaosran Recipe


12 oz Shortcrust or flaky pastry 3 lb Boned shoulder of lamb 6 tb Butter 1 tb Mi ed chopped herbs Salt and black pepper Milk or egg to glaze Make the pastry and chill for at least 1 hour before using. See that the lamb is fairly free of fat, and securely tied: put in a roasting pan and rub with about a third of the butter. Put into a very hot oven, 450F for 20 30 minutes. Take out and allow to cool slightly. Miz the remaining butter with the herbs, salt and pepper. Roll out the pastry to a piece large enough to wrap around the joint. Carefully remove the string from the la...

Cooking Magazines: Raw Food Recipes » December 2018   Raw Food recipes RSS   Thumsb up

Dish Of The Day

Confit Of Salmon with Roasted Shallots Garlic and Red Wine

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2 225 g (8oz) salmon fillets 400 grams duck or goose fat (14oz) 12 medium shallots unpeel...
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