BUTTER HOT POT RECIPES
MONGOLIAN PEANUT BUTTER DIPPING SAUCE FOR CHINESE HOT POT ...
Whether you are eating Sichuan Hot Pot, Mongolian Hot Pot or even Cantonese Hot Pot, this dipping sauce will add to the experience.
Total Time 5 minutes
Prep Time 5 minutes
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together peanut butter, soy sauce, chili bean paste, sugar, and hot water in a mixing bowl. Spoon equal amounts of sauce into 4 small serving bowls and top with a heap of chopped cilantro. Give each guest a bowl of sauce and a bowl of white rice.
Nutrition Facts : Calories 200.5, FatContent 16.3, SaturatedFatContent 3.4, CholesterolContent 0, SodiumContent 399.9, CarbohydrateContent 8.7, FiberContent 2, SugarContent 5.2, ProteinContent 8.6
INSTANT POT INDIAN BUTTER CHICKEN RECIPE | FOOD NETWORK ...
Provided by Food Network Kitchen
Categories main-dish
Total Time 50 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Toss the chicken with 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl. Set aside at room temperature. Stir the garlic, ginger, garam masala, paprika, cumin, turmeric and cayenne with 2 tablespoons water in a small bowl.
- Set an Instant Pot to sauté on high. When the pot registers hot, add 2 tablespoons butter and let melt. Add the spice mixture and cook, stirring constantly, until thickened and sticking to the bottom of the pot, 2 to 3 minutes. Add the tomato puree, sugar and 1/2 teaspoon salt, scraping up the bottom of the pot. Turn off the pot.
- Add the chicken to the pot; stir to coat. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 5 minutes. When the time is up, let the pressure release naturally for 10 minutes, then carefully turn the steam valve to the venting position to manually release the remaining pressure. Turn off the pot and remove the lid.
- Stir the remaining 4 tablespoons butter and the heavy cream into the pot; season with salt and pepper. Divide the chicken and sauce among bowls. Top with cilantro and serve with naan or rice.
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SQUASH, SAGE & BUTTER BEAN HOT POT RECIPE | BBC GOOD FOOD
Feeding a small crowd? This squash, sage and butter bean hot pot is just the ticket. Serve with spinach and roasties for a comforting veggie main course
From bbcgoodfood.com
Total Time 2 hours 15 minutes
Category Dinner
Calories 409 calories per serving
From bbcgoodfood.com
Total Time 2 hours 15 minutes
Category Dinner
Calories 409 calories per serving
- Starting from the outside edge, arrange the squash slices over the stew from largest to smallest in a tight spiral, working into the middle. Top with the sage leaves, drizzle with a little oil and bake for 35-40 mins until the squash is tender, the filling bubbling and the veg soft. Serve with spinach and roasties.
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