Monday, September 12, 2011

Coq au Vin Fondue from the Melting Pot


3 1/2 cups vegetable stock
1 cube Knorr brand vegetable bouillon cube (optional)
1/2 cup dry red wine (Burgundy is good)
1 tablespoon garlic, minced
2 green onions, thinly sliced
1/2 cup sliced mushrooms


1. Heat vegetable stock in fondue pot until it begins to simmer.
2. Add all other ingredients, bring to simmer.
3. Place individual pieces of desired meat or veggies on fondue fork and put in pot until correct temperature has been reached. Lobster and shrimp may take under a minute to cook while beef and pork will take slightly longer. Take the necessary precautions so you don't eat raw meat.


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