MELTING POT RECIPES RECIPES
MELTING POT FONDUE RECIPE BROTH RECIPES - STEVEHACKS
From Dave Ahem, co-owner of The Melting Pot in downtown Minneapolis. Source: Midwest Home Magazine, Sept. 2007 Savvy Host Recipes.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine ingredients in saucepan on stovetop.
- Bring to a boil.
- Transfer to fondue pot with alternative heat source.
- Use to cook beef, shrimp, potstickers, chicken, mushrooms, potatoes, broccoli -- or anything else you can think of.
- Veggies are wonderful with "Green Goddess Dip" recipe # 346525.
Nutrition Facts : Calories 32.1, CarbohydrateContent 6.5, CholesterolContent 0, FatContent 0.8, FiberContent 1.3, ProteinContent 1.2, SaturatedFatContent 0.1, SodiumContent 6.8, SugarContent 1.6
MELTING POTATOES RECIPE | KATIE LEE BIEGEL | FOOD NETWORK
Provided by Katie Lee Biegel
Categories side-dish
Total Time 40 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Peel the potatoes and slice off the ends. Cut into 1-inch slices. Season both sides of the potatoes generously with kosher salt and pepper.
- Heat a cast-iron skillet (or other heavy-duty, ovenproof skillet) over medium-high heat. Add the oil and 4 tablespoons of the butter. Sear the potatoes on one side until golden brown, about 4 minutes. Flip the potatoes and add the broth, rosemary and garlic. Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes. Transfer the skillet to the oven and cook until fork-tender, about 30 minutes. Garnish with flaky salt and spoon the pan sauce all over the potatoes.
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- Stir in sour cream, onion, parsley and chives. Refrigerate until cold.
MELTING POTATOES RECIPE | KATIE LEE BIEGEL | FOOD NETWORK
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Reviews 4.8
Total Time 40 minutes
Category side-dish
Reviews 4.8
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Category side-dish
- Heat a cast-iron skillet (or other heavy-duty, ovenproof skillet) over medium-high heat. Add the oil and 4 tablespoons of the butter. Sear the potatoes on one side until golden brown, about 4 minutes. Flip the potatoes and add the broth, rosemary and garlic. Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes. Transfer the skillet to the oven and cook until fork-tender, about 30 minutes. Garnish with flaky salt and spoon the pan sauce all over the potatoes.
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