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BetsyCrocker2's Profile

BetsyCrocker2

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BetsyCrocker2 rated and reviewed the recipe Asian Fondue
Asian Fondue
full spoonfull spoonfull spoonfull spoonfull spoon

"We love this recipe and make it every New Year's Eve. It is a delicious, easy-to-prepare dish which is very time-consuming to eat--it's cooked just a few bites at a time. We usually have egg rolls or other appetizers to start the meal. Using an electric fondue pot eliminates the problems another reviewer had with maintaining the heat. Because of the long cook time, we end up adding extra water or more broth as the original boils away. We skip the bell pepper and use more zucchini. We also prepare a horseradish/sour cream sauce to add to our store-bought peanut sauce and sweet & sour sauce. Asian friends tell us that the butcher will thinly slice a steak for you with advance notice, but it's easy to do yourself with partially thawed meat. I found this recipe in a Nov. 1999 Betty Crocker recipe magazine at the grocery store and bought it solely for this recipe, having eaten a dish like this while I was an exchange student. Thanks, Betty!!"
Posted on 12/29/2011
BetsyCrocker2 rated and reviewed the recipe Asian Fondue
Asian Fondue
full spoonfull spoonfull spoonfull spoonfull spoon

"We love this recipe and make it every New Year's Eve. It is a delicious, easy-to-prepare dish which is very time-consuming to eat--it's cooked just a few bites at a time. We usually have egg rolls or other appetizers to start the meal. Using an electric fondue pot eliminates the problems another reviewer had with maintaining the heat. Because of the long cook time, we end up adding extra water or more broth as the original boils away. We skip the bell pepper and use more zucchini. We also prepare a horseradish/sour cream sauce to add to our store-bought peanut sauce and sweet & sour sauce. Asian friends tell us that the butcher will thinly slice a steak for you with advance notice, but it's easy to do yourself with partially thawed meat. I found this recipe in a Nov. 1999 Betty Crocker recipe magazine at the grocery store and bought it solely for this recipe, having eaten a dish like this while I was an exchange student. Thanks, Betty!!"
Posted on 12/29/2011
BetsyCrocker2's Recipes
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BetsyCrocker2's Recipe Reviews
Posted 12/29/2011 11:31:38 AM REPORT ABUSE
Asian Fondue
Asian Fondue
Rating:
We love this recipe and make it every New Year's Eve. It is a delicious, easy-to-prepare dish which is very time-consuming to eat--it's cooked just a few bites at a time. We usually have egg rolls or other appetizers to start the meal. Using an electric fondue pot eliminates the problems another reviewer had with maintaining the heat. Because of the long cook time, we end up adding extra water or more broth as the original boils away. We skip the bell pepper and use more zucchini. We also prepare a horseradish/sour cream sauce to add to our store-bought peanut sauce and sweet & sour sauce. Asian friends tell us that the butcher will thinly slice a steak for you with advance notice, but it's easy to do yourself with partially thawed meat. I found this recipe in a Nov. 1999 Betty Crocker recipe magazine at the grocery store and bought it solely for this recipe, having eaten a dish like this while I was an exchange student. Thanks, Betty!!
This reply was: Helpful  Inspiring
 
Posted 12/29/2011 11:09:26 AM REPORT ABUSE
Asian Fondue
Asian Fondue
Rating:
We love this recipe and make it every New Year's Eve. It is a delicious, easy-to-prepare dish which is very time-consuming to eat--it's cooked just a few bites at a time. We usually have egg rolls or other appetizers to start the meal. Using an electric fondue pot eliminates the problems another reviewer had with maintaining the heat. Because of the long cook time, we end up adding extra water or more broth as the original boils away. We skip the bell pepper and use more zucchini. We also prepare a horseradish/sour cream sauce to add to our store-bought peanut sauce and sweet & sour sauce. Asian friends tell us that the butcher will thinly slice a steak for you with advance notice, but it's easy to do yourself with partially thawed meat. I found this recipe in a Nov. 1999 Betty Crocker recipe magazine at the grocery store and bought it solely for this recipe, having eaten a dish like this while I was an exchange student. Thanks, Betty!!
This reply was: Helpful  Inspiring
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