One Response to “Where can I find food recipies I can cook in a Hot Pot?”

1. thisistakingforever00 on August 27th, 2010 12:12 pm
   

   Ingredients for Chicken Hot Pot Recipe

   * 1 large chicken, cut into serving pieces, bones left in
   * 1 pound lean ham, cut into small squares
   * 8 large potatoes, peeled and sliced
   * 3 medium-sized onions, sliced
   * Butter
   * Salt and pepper to taste
   * Parsley for garnish
   * Cooked carrots for serving

   [edit]
   Instructions

   1. Boil chicken until nearly tender. Remove chicken and reserve broth.
   2. Parboil potatoes until almost tender.
   3. Put into deep baking dish layer of chicken, layer of ham, layer of potatoes, and layer of onions.
   4. Repeat until all are used up; when arranging these layers strew tiny bits of butter over them.
   5. Pour chicken broth over layers, and season with salt and pepper.
   6. Add enough water to almost fill pan.
   7. Cover and bake for 1 1/2 hours.
   8. Check periodically, and add water is casserole is dry.
   9. When cooked, put baked chicken and vegetables in large tureen.
   10. Garnish edges with parsley.
   11. Sprinkle parsley and sliced cooked carrots over top.
   12. Serve with small slice of toast on each plate.

   Asian Hot Pot
   Real Simple

   1 3.75-ounce package cellophane (bean thread) or thin rice noodles
   1 tablespoon olive oil
   8 ounces shiitake or other mushrooms, stems discarded and caps thinly sliced
   6 cups vegetable or low-sodium chicken broth
   2/3 cup low-sodium soy sauce
   2 tablespoons grated fresh ginger
   1 teaspoon chili sauce or hot pepper sauce to taste (optional)
   4 scallions (green and white parts), thinly sliced
   4 carrots, thinly sliced
   8 ounces green beans, trimmed and cut into 2-inch pieces

   Prepare the noodles according to the package directions.

   Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the broth, soy sauce, ginger, and chili sauce (if using) and combine. Bring to a boil. Add the scallions, carrots, and green beans. Simmer until the vegetables are tender, 5 to 6 minutes.

   Drain the noodles and cut into 3-inch lengths. Divide the noodles among individual bowls and ladle the soup over the top.

   Tip: You can find cellophane and rice noodles in the Asian-food aisle of most supermarkets. If you prefer a more substantial soup, substitute 8 ounces of angel-hair pasta or whole-wheat spaghetti, breaking the strands into pieces before cooking.

   Yield: Makes 4 servings

   Chickpea Hot Pot Recipe

   Leftovers are going to thicken up ovenight – thin with a bit of water/stock while reheating, and adjust for seasoning again. You can find bulgur in the bins at most natural food stores and Whole Foods Markets.

   1 large yellow onion, chopped
   a splash of olive oil
   a couple pinches of salt
   2/3 cup uncooked bulgur
   1 14-ounce can of chickpeas, drained and rinsed
   4 1/2 cups vegetable stock
   1/2 cup orange juice
   1 1/2 cup cauliflower, trimmed into small trees
   2 cup kale or chard, destemmed and cut into thin ribbons

   olive oil for finishing drizzle
   red onion, chopped for garnish

   In a large pot over medium-high heat saute the onion in the olive oil along with the salt – for a minute or until the onion begins to soften a bit. Stir in the bulgur. Stir in the chickpeas and the stock. Bring the ingredients to a simmer. Cook for another few minutes, it should start to thicken. Taste to see if the bulgur is cooked through, if so add the orange juice. If not, simmer for a couple more minutes before adding the juice. Stir in the cauliflower and the kale as well – simmer another few minutes, until the cauliflower is just tender. If the stew is on the thick side, thin with a bit more water or stock. Taste, and add salt if necessary. Serve garnished with a drizzle of olive oil and red onions.

   Serves 4 – 6.

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