BEEF FONDUE WITH SAUCES
When my husband was stationed in England in the mid-1960s, I traveled to Switzerland and purchased two copper fondue pots. I've used them countless times to make this meat fondue since then. -Margaret Inman, Fort Pierce, Florida
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 servings (1/2 cup of each sauce).
Number Of Ingredients 19
Steps:
- In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels. , Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.
Nutrition Facts : Calories 748 calories, Fat 68g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 691mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
APRICOT DIPPING SAUCE
Categories Condiment/Spread Sauce Fruit No-Cook Quick & Easy Apricot Gourmet
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Purée all ingredients in a blender until smooth.
FONDUE APRICOT DIJON SAUCE
Make and share this Fondue Apricot Dijon Sauce recipe from Food.com.
Provided by Bens Mom
Categories Sauces
Time 5m
Yield 10-12 serving(s)
Number Of Ingredients 3
Steps:
- Stir together and chill.
- Best if chilled a couple of hours before serving.
- Great w/ chicken and shrimp.
Nutrition Facts : Calories 78.6, Fat 3.8, SaturatedFat 2.3, Cholesterol 7.6, Sodium 65.9, Carbohydrate 11.4, Fiber 0.2, Sugar 6, Protein 0.8
CHICKEN PAILLARDES & MUSHROOMS IN CREAMY COGNAC DIJON SAUCE
The French really know how to do their chicken---quick, easy, and elegant--this dish is very simple to put together and impressive served to company, or for that special romantic candlelight dinner for two! Wonderful served with seasonal greens or a tossed salad, and Gratin Dauphinois - Potatoes Baked in Cream recipe #359440.
Provided by BecR2400
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season the chicken with the salt and pepper.
- Heat the olive oil and the butter in a large frying pan over medium-high heat. Add the chicken and saute until cooked through, turning once (about 5 minutes total time). Transfer to a plate, cover with foil and keep warm.
- Add the Cognac and the wine to the pan and deglaze, stirring to scrape up the brown bits. Now add the sliced mushrooms and saute for about 5 minutes until the mushrooms begin to soften and the sauce is reduced by half.
- With a slotted spoon, remove the mushrooms to the plate of chicken, and keep warm.
- Whisk in the cream, mustard and tarragon to the sauce and cook, continuing to whisk, about 2 minutes until thickened. Pour any juices that have accumulated on the plate into the sauce and whisk to combine.
- Serve the chicken topped with the mushrooms and wine sauce, garnish with the snipped parsley. Wonderful served with a tossed salad and Potatoes Dauphinoise (recipe #359440).
APRICOT WHITE FUDGE
This fudge has become a family favorite because of the luscious blending of flavors. I try to make it for gifts at Christmastime. Use a candy thermometer or the cold-water test to make sure the mixture reaches soft-ball stage; then chill until set. -Debbie Purdue, Freeland, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 pounds (81 pieces).
Number Of Ingredients 7
Steps:
- Line a 9-in. square pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy saucepan, combine sugar, sour cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5-1/2 minutes. Remove from heat., Stir in chocolate until melted. Stir in marshmallow creme until blended. Stir in apricots and walnuts. Immediately spread into prepared pan. Refrigerate, covered, overnight., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares.
Nutrition Facts : Calories 54 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 17mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
CHICKEN PAILLARDS WITH ARTICHOKES & DIJON SAUCE
Looks like a company meal but cooks up in a hurry. The page in my cookbook is well stained and scribbled having made this many times over the years. The final flavor of this dish really comes from the mustards choosen. I tend to like stronger flavors and look for a nice spicy whole-grain mustard. I often double the sauce when serving this with rice or couscous. Bon Appettit!
Provided by justcallmetoni
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken breasts between 2 sheets of waxed paper and pound into 3/8 inch thickness. Make them thicker if desired, just be certain the breasts are an even thickness for cooking purposes. Season the chicken with a bit of salt and pepper.
- Heat 1 teaspoon of oil in a large non stick skillet over medium high heat. Cook chicken until the outside is golden brown in color and the breast is cooked through, about 2-3 minutes per side. Plate the cooked chicken and cover to keep warm. You can also keep it warm in a 200 degree oven.
- In the same pan used to cook the chicken, add the remaining teaspoon of oil and 1 tablespoon of the chicken broth. Cook the shallots until they are translucent but not browned.
- Mix the cornstarch with a tablespoon of the chicken broth. Add the remaining broth to the pan with the scallions. Add the constarch & broth mix to the pan and bring the liquid to a boil, stirring while the mix thickens.
- Mix in the two mustards and vinegar making sure they are well incorporated. Stir in the tarragon and artichokes. Let the sauce simmer 3 to 5 minutes until the artichokes are warmed through.
- To plate, spoon sauce over warmed paillards.
- Garnish with additional tarragon if desired.
Nutrition Facts : Calories 235.7, Fat 6.1, SaturatedFat 1.1, Cholesterol 72.6, Sodium 502.8, Carbohydrate 18.1, Fiber 10.6, Sugar 2.2, Protein 28.7
APRICOT-NUT WHITE FUDGE
We look forward to this luscious apricot fudge recipe every Christmas. It's easy to make, and it melts in your mouth. I wrap up small squares of the candy with ribbon and silk holly.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 2-1/2 pounds.
Number Of Ingredients 6
Steps:
- Line a 9-in. square pan with aluminum foil, letting ends extend over sides by 1 in. Coat with cooking spray; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Gradually add the white chocolate. Beat in the vanilla. Fold in nuts and apricots. , Spread into prepared pan. Cover and refrigerate for 8 hours or overnight. Using foil, lift fudge from pan; cut into 1-in. squares.
Nutrition Facts : Calories 64 calories, Fat 3g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 13mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
More about "fondue apricot dijon sauce food"
FONDUE SAUCES
From ricardocuisine.com
4/5 (30)Total Time 30 minsCategory Main DishesCalories 340 per serving
- In a saucepan, soften the onion in the oil. Season with salt and pepper. Add the tomato paste, vinegar and sugar. Continue cooking for about 3 minutes, stirring frequently. Chill. Whisk in the mayonnaise. Adjust the seasoning. Serve cold.
10 BEST BEEF FONDUE DIPPING SAUCES RECIPES | YUMMLY
From yummly.com
APRICOT-MUSTARD DIPPING SAUCE
From ricardocuisine.com
BEEF FONDUE AND DIPPING SAUCES
From pillsbury.com
CHEESE FONDUE | MAKE EASY CHEESE FONDUE AT HOME – …
From wellplated.com
17 DELICIOUS FONDUE SAUCES FOR ANY OCCASION
From happymuncher.com
Cuisine American, SwissTotal Time 10 minsCategory Dipping Sauce, SaucePublished Dec 29, 2022
- Thai Peanut Sauce. Thai cuisine just talks to your taste buds, and this peanut sauce is no exception. This Thai-inspired combination of creamy peanut butter, tangy lime juice, sweet honey, and spicy red curry paste is so versatile that it can be used as a dipping sauce for fondue or as a salad dressing – you name it!
- Soy Ginger Sauce. Soy sauce needs no introduction, but mix it with some ginger and a few other ingredients and you’ve got yourself an amazing dipping sauce!
- Apricot Dijon Dipping Sauce. You might not have heard of this sauce before, but trust me, it’s an amazing combination. The tartness of the apricot pairs beautifully with the Dijon mustard and a hint of garlic and onion powder.
- Sweet Mango Dipping Sauce. To take your fondue party to the next level, try this delicious sweet mango dipping sauce. It’s perfect for fish, chicken and even veggies – so you can switch up your protein selection or make it vegetarian-friendly.
- Blue Cheese Dipping Sauce. Blue cheese is usually a hit or miss with people. It’s creamy, it’s tangy and it pairs perfectly with any kind of chips or vegetables.
- Peppercorn Sauce. Not too many people think of making a peppercorn sauce for their next fondue, but it’s worth giving a try. This creamy and flavorful sauce goes perfectly with your favorite meats or veggies on the fondue platter.
- Chinese Hot Mustard Dipping Sauce. Chinese Hot Mustard Dipping Sauce is a classic condiment that pairs perfectly with fondue. It’s not too spicy, but will definitely give your food an extra kick!
- Traditional Vietnamese Dipping Sauce (Nuoc Cham) This collection wouldn’t be complete without a traditional Vietnamese dipping sauce, Nuoc Cham. It is the perfect balance of sweet and salty flavors.
- Brazilian Chimichurri. This Brazilian Chimichurri sauce is a perfect accompaniment to any fondue. It’s got the perfect balance of bright and herbaceous flavor, with just a touch of heat from the red chili peppers.
- Béarnaise Sauce. I’m sure we can all agree that Béarnaise sauce is one of the best sauces out there. It’s a classic French sauce made from butter, white wine vinegar, shallots, tarragon, and egg yolks.
APRICOT DIJON DIPPING SAUCE
From smuckers.com
Cuisine AmericanCategory Sauces/CondimentsServings 1Total Time 5 mins
10 BEST APRICOT JAM SAUCE FOR RECIPES | YUMMLY
From yummly.com
10 BEST BEEF FONDUE DIPPING SAUCES RECIPES | YUMMLY
From yummly.com
BEEF FONDUE DIPPING SAUCES RECIPES
From yummly.com
10 BEST BEEF FONDUE DIPPING SAUCES RECIPES | YUMMLY
From yummly.com
10 BEST BEEF FONDUE DIPPING SAUCES RECIPES | YUMMLY
From yummly.co.uk
NUTRITIONAL FACTS:
From food.com
SAUCE à FONDUE à L'ABRICOT
From recettes.qc.ca
APRICOT DIPPING SAUCE
From food.com
APRICOT FONDUE SAUCE
From wimmersmeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love