RED CURRY HOT POT BROTH
Add more or less red curry paste to this beef stock based broth depending on your desire for spiciness and add a squeeze more lime to balance the heat and flavors.
Provided by Heidi
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- For the broth, heat oil in 6-quart stockpot over medium-high heat. Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir lime juice into broth just before serving.
- Place proteins, vegetables, noodles, and garnishes in bowls or on plates for guests to customize their meal.
- To serve, pour broth into one or both sides of the hot pot, depending upon whether you're offering one broth or two different broths. Cook the vegetables and proteins in the broth and ladle over noodles or rice.
- NOTE: Instant Pot or Pressure Cooker Method
- Multifunction Electric Pressure Cooker Method (Saves 1 hr. cooking time): Heat oil on medium sauté setting in pot of multi-function electric pressure cooker (instant pot). Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Cover and lock lid into place. Set to cook 10 minutes on high pressure (or Soup setting). Vent pot and release pressure before opening and carefully remove lid. (Check manufacturer's manual for safe operating instructions.) Set on low sauté setting. Stir in lime juice. Allow guests to cook steak in broth, about 2 to 3 minutes or until desired doneness. Customize individual bowls and serve as directed.
Nutrition Facts : Calories 69 kcal, Carbohydrate 14 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 277 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
VEGETABLE HOTPOT
Vegetable Hotpot is one of those recipes that allows you to take nearly any vegetable in your fridge, mix it together with a few others, throw it in the oven, and come out with something divine in about an hour. Lovely!
Provided by Sackville
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Boil potatoes just lightly until about cooked.
- Place chopped veggies and garlic in a casserole dish or saucepan with 1 tablespoon oil and sweat veggies for 5 minutes. (This means to put them (preferably) in a covered frying pan and let cook on low for about 5 minutes -- just long enough to take a bit of the crunch off, but not enough to cook them entirely.)
- Do not overcook.
- Add the herbs and seasonings to the vegetables.
- Mix mustard powder, flour and tomato paste with water and stock until smooth.
- Pour mixture onto the vegetables and bring to a boil, stirring constantly.
- Season with salt and pepper.
- Transfer to an ovenproof dish if necessary.
- Place the potato in a bowl with the remaining 2 tablespoons of oil and toss until coated.
- Season with salt and pepper.
- Pile the potatoes on top of the veggies and bake in a preheated oven at 400 F for 45 minutes.
- The potatoes should be brown, but if they're not you can grill them for another 5 minutes.
- Serve with a salad or on top of rice.
LAZY CHEESY VEGETABLE HOTPOT
Vegetarian food at its easiest and most comforting - and a minimum of washing-up, as it's made in the microwave
Provided by Barney Desmazery
Categories Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 8
Steps:
- In a shallow microwavable dish toss the leeks in half the butter and cook on High for 5 mins until they begin to soften. Stir in the cabbage and mushrooms and add the crème fraîche. Lay the potato slices over the vegetables pressing them down with a fish slice.
- Dot the potatoes with the remaining butter and microwave, uncovered, for 15-20 mins on High until they are done. Scatter over the cheese and thyme, and either microwave on High to melt for 2 mins, or grill until crisp and brown. Leave to stand for a few mins and serve straight from the dish.
Nutrition Facts : Calories 308 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 0.83 milligram of sodium
VEGETABLE AND LENTIL HOTPOT
Make and share this Vegetable and Lentil Hotpot recipe from Food.com.
Provided by Stardustannie
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil and saute onion and garlic in sacuepan for 2 minutes or until onion has softened.
- Add all spices and saute for a further minute or so.
- Add all other ingredients and simmer covered, stirring every few minutes for about 25 minutes or until vegetables and lentils are cooked.
Nutrition Facts : Calories 181.2, Fat 3.1, SaturatedFat 0.5, Sodium 14.5, Carbohydrate 30, Fiber 6, Sugar 4.2, Protein 10.6
HOT VEGETABLE BUFFET
A great and easy vegetable casserole we have been serving for years! Few ingredients and almost no prep time make it great for large family dinners!
Provided by DERBYDAY53
Categories Corn Side Dishes
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Layer the green beans, corn and lima beans in a 9x13 inch baking dish. In a medium bowl, whisk together the cream and mayonnaise. When that is blended, stir in the shredded cheese. Spread evenly over the vegetables in the dish.
- Bake for 50 minutes in the preheated oven, or until the sauce is bubbling and the top is slightly browned.
Nutrition Facts : Calories 520.5 calories, Carbohydrate 19.5 g, Cholesterol 87.4 mg, Fat 44.6 g, Fiber 3.7 g, Protein 13.1 g, SaturatedFat 17.5 g, Sodium 445.1 mg, Sugar 3.5 g
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