Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine


February 2019

Tilapia Recipes

Oatmeal Recipes

Rose's Cinnamon Rolls

Rose's Cinnamon Rolls Recipe
1/2 Recipe basic sweet dough (recipe follows) 1/4 c Melted sweet butter 1 tb Cinnamon 1/2 c Sugar...

read more

Chinese Fire Pot Recipe

Chinese Fire Pot recipe and other tilapia 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 Chinese Fire Pot recipe  PDF

1 lb Boneless beef sirloin
OR beef round 1 lb Boned chicken breasts
1 lb Fish fillets
1 lb Medium shrimp
1 lb Chinese cabbage
1/2 lb Fresh forest mushrooms
OR Cultivated mushrooms Lemon juice 2 pk Enoki mushrooms
(3 1/2 oz packages) 3/4 lb Chinese pea pods
2 bn Green onions
2 bn Spinach
8 oz Canned water chestnuts
drained and sliced 8 oz Canned bamboo shoots
drained and sliced 4 cn Chicken broth
(13 3/4 oz cans) Sweet and sour sauce Soy sauce Prepared hot Chinese mustard 1/4 lb Fine egg noodles cooked
Cilantro or chives chopped (optional) It is not necessary to use all ingredients listed here as long as you offer an interesting blend of meats, fish and vegetables. Other meats and vegetables can be substituted, if desired. Place beef, chicken and fish in freezer and chill until firm to touch but not frozen. Slice beef and chicken in strips 1/4 inch thick and about 2 inches long. Cut fish into 3/4 inch cubes. Shell and devein shrimp. Chop cabbage into bite size chunks. Clean mushrooms. If using forest mushrooms, remove and discard stems. Slice mushrooms and sprinkle with lemon juice. Cut off and discard root portion of enoki mushrooms and separate clusters as much as possible. Wash, trim ends and string pea pods. Clean green onions and cut in halves lengthwise, including green portion. Cut into 2 inch lengths. Clean spinach and discard thick stems. To serve, arrange
beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms, snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots in individual rows on large platters or serving plates. Bring broth to boil. Place heating unit under Chinese hot pot and pour boiling broth into hot pot bowl. Using Chinese wire ladle and chopsticks or fondue forks, each person places whatever ingredients are desired into hot broth to poach. When cooked (this will take only a few moments), ingredients are then dipped into sweet and sour sauce, soy sauce or hot mustard as desired, and eaten with noodles, adding cilantro, if desired. Note: The special pot needed can be purchased at Chinese shops. (C) 1992 The Los Angeles Times

Chinese Fire Pot recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
680 people have voted
Last Reviewed on 2019-02-22

Friday, Feb 22 2019 Download & Print Chinese Fire Pot recipe  PDF   Tilapia recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Oyster Artichoke Bisque

New Cooking Recipes

OrangeChocolate Chippers
OrangeChocolate Chippers Recipe

1 c Shortening 6 oz Cream Cheese Softened,(2PK) 1/2 c Sugar Granulated 1/2 c Brown Sugar Packed 2 Eggs Large 2 ts Orange Peel Grated 1 ts Vanilla 2 c Flour Unbleached 2 ts Baking Powder 1 ts Salt 6 oz Chocolate Chips Semisweet 1/2 c Nuts Finely Chopped(Option) Servings: 12 Cream together shortening, cheese, and sugars. Add eggs, peel, and vanilla beat well. Stir together flour, baking powder, and salt add to creamed mi ture. Mi well. Stir in chocolate chips. Drop from teaspoon 2 inches apart on an ungreased cookie sheet. If desired sprinkle lig...

Cooking Magazines: Best Cookie Recipes » February 2019   Best Cookie recipes RSS   Thumsb up

Dish Of The Day

Buckeye PecanButternut Pie

Buckeye PecanButternut Pie Recipe
PART ONE 1 lg Butternut squash 1/2 c Dark brown sugar 3 tb Maple syrup 2 Eggs 1/4 ...
read more

Category: » Butternut Squash Recipes

View more dishes