Supreme Hot Pot Recipes

SUPREME HOT POT

Steps:

• To make the soup, place all the broth ingredients in a large pot, cover with cold water and simmer, skimming often, for 4 hours. Remove from heat. Strain the broth, discarding the vegetables and the chicken, and refrigerate. Remove the layer of fat that forms on the surface.
• To make the dumplings, process the shrimp in a food processor until it is a fine paste. Add the remaining ingredients and process briefly to combine.
• Transfer the mixture to a large bowl. Gather it together and throw it against the bowl about 10 times until the mass is firm. With damp hands, form the mixture into 20 balls.
• Place half of the chicken broth in a pot, bring to a simmer and gently add the shrimp dumplings. Allow the broth to reach a boil and continue simmering the dumplings for 3 minutes. Using a slotted spoon, gently remove them from the broth, place in a colander, cool completely under cold, running water and set aside. Strain the broth into a clean container and set aside.
• To make the pork rolls, lightly beat the eggs and place near the stove. Combine the remaining ingredients in a separate bowl and place near the stove along with a glass of ice water and a teaspoon and a tablespoon measure.
• Place a skillet over medium heat. Add 1 tablespoon of the oil and move the skillet around until the oil completely covers the bottom of it. When the oil is hot, drop a tablespoon of the egg mixture into the skillet. Immediately dip the teaspoon into the ice water, fill it with the pork mixture and place the mixture on one half of the small pancake. With a spatula, fold the other side over to create a miniature omelet. Flip to cook on the other side and immediately remove to a tray and set aside. Repeat until you have used up the pork mixture, adding oil as needed.
• To complete the hot pot, place the reserved chicken broth and the strained broth used for cooking the shrimp in a large pot, preferably one that can be used to serve from at the table. Bring to a simmer. Taste and adjust seasoning with salt and white pepper to taste. Add the mushrooms and simmer for 10 minutes. Add the fresh shrimp and cook for 3 minutes. Add the cabbage and cellophane noodles and continue cooking until the pot begins to simmer.
• Carefully add the shrimp dumplings and then the pork rolls in egg wrapper to the soup. Cover. Simmer for 3 minutes. Remove from heat and allow to sit for 10 minutes. Place the pot in the middle of the table and ladle into soup bowls.

TURKEY ROAST SUPREME (CROCK POT)

Steps:

• Layer carrots and celery, in order given, in 3 1/2 to 4 quart crock pot.
• Heat 1 tablespoon of olive oil in large frying pan on medium. Add onion. Cook for about 10 minutes, stirring often, until onion is softened and starting to brown. Add to crock pot.
• Combine minced garlic, 1 tsp olive oil, paprika and pepper in small dish.
• Rub spice mixture on turkey breast roast. Place over onions in crock pot.
• Pour broth around roast. Sprinkle with Italian sodium-free seasoning. Cook, covered, on low for 7 to 8 hours or on high for 3 1/2 to 4 hours. Transfer meat to cutting board. Cover with foil. Let stand for 10 minutes.
• Stir evaporated milk into flour in small bowl until smooth. Add to crock pot. Stir. Cook, coered on high for about 15 minutes until boiling and slightly thickened. Cut roast into thin slices. Arrange on serving platter. Spoon vegetables and sauce over top.

CROCK POT CHICKEN SUPREME - A

Steps:

• In large skillet, cook bacon until crisp.
• Remove bacon from skillet and drain on paper towels.
• Crumble bacon and set aside in refrigerator.
• In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once.
• Place in 4-6 quart slow cooker.
• Top with mushrooms.
• In skillet, heat soup and pour over mushrooms and chicken.
• Cover and cook on low setting for 4 hours.
• Top chicken with cheese slices and sprinkle with bacon.
• Cover and cook on high for 10-15 minutes or until cheese is melted.
• NOTE: This dish can be made using frozen chicken breasts. Brown them, as directed, in the bacon drippings, then cook on low for 6-8 hours, until no longer pink in the center.