BEEF AND CHICKEN FONDUE
Fondue is back! And it's better than ever when meat, poultry and veggies are fondue-cooked then dipped into this creamy cucumber sauce.
Provided by Pillsbury Kitchens
Categories Entree
Time 2h30m
Yield 8
Number Of Ingredients 24
Steps:
- To make creamy cucumber sauce, in medium bowl, beat cream cheese with spoon until creamy. Stir in remaining sauce ingredients. Cover; refrigerate until chilled, about 2 hours.
- Cut steak and chicken across grain into 1x1/2-inch pieces. Blot dry with paper towels; arrange on lettuce-lined platter. Cover; refrigerate until serving time. Arrange vegetables on separate platter; set aside.
- At serving time, divide broth between two 3-quart electric fondue pots; add half of garlic, parsley, thyme, salt and the pepper to each fondue pot. Heat at 375°F until boiling.
- With long-handled fondue forks, spear meats and vegetables; place in hot broth. Cook 2 to 4 minutes, keeping broth at a low boil, until beef and vegetables are desired doneness and chicken is no longer pink in center. (Because fondue forks become very hot, transfer meat and vegetables to plate and use table fork for eating.) Serve with sauces for dipping.
Nutrition Facts : Calories 400, Carbohydrate 11 g, Cholesterol 125 mg, Fiber 2 g, Protein 35 g, SaturatedFat 13 g, ServingSize 1 Serving with Creamy Cucumber Sauce, Sodium 1870 mg, Sugar 5 g, TransFat 1/2 g
BEEF AND CHICKEN FONDUE
Yield 6
Number Of Ingredients 33
Steps:
- Combine the stock, onions, ginger and pepper in a large saucepan and bring the mixture to the boil. Pour into a fondue pot and return to a slow boil.
- To serve, use a fondue fork to dip beef or chicken into the hot broth and cook to the desired preference.
- For each sauce, combine the ingredients in small bowls. Cover and refrigerate for up to one week.
Nutrition Facts :
FONDUE - CHICKEN AND BEEF
not set
Provided by kimjorna
Categories Marinades and Sauces
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Add all ingredients into the fondue pot, except the meat. Heat on high (setting 6) until boiling. Reduce to low (setting 3) and simmer for 30min. Cube then dip the beef and chicken into the fondue pot until cooked. Serve with Sauces: Soy sauce with sesame seeds, mustard, BBQ sauce, blue cheese dressing, cocktail sauce, jalapeno jelly, etc. Optionally: Add shrimp too!
Nutrition Facts : Calories 324 calories, Fat 23.9739837751302 g, Carbohydrate 1.76668500358432 g, Cholesterol 79.37866475 mg, Fiber 0.346649992692434 g, Protein 24.6428144865351 g, SaturatedFat 2.17665555739186 g, ServingSize 1 1 Serving (250g), Sodium 88.0800312265262 mg, Sugar 1.42003501089189 g, TransFat 1.72318216828317 g
CHICKEN FONDUE
Check out this delicious recipe for a juicy Chicken Fondue! Fon-Do enjoy this Chicken Fondue recipe with family and friends. Fon-Don't reveal just how easy it was to make!
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 8 servings, 1/3 cup dippers and 2 Tbsp. dip each.
Number Of Ingredients 11
Steps:
- Heat 1/4 cup of the Italian dressing in fondue pot or heavy saucepan on medium-high heat. Add onions; cook and stir until crisp-tender. Add broth, apple juice and cornstarch; stir until well blended. Bring just to boil.
- Dip chicken and vegetables, in batches, into boiling broth mixture with a long-handled fork or long skewer. Cook chicken for 3 min. or until cooked through and vegetables for 2 to 3 min. or until crisp-tender, removing ingredients from the broth mixture as they are done.
- Combine 1/2 cup of the MIRACLE WHIP with the garlic and lemon juice. Mix remaining 1/2 cup MIRACLE WHIP with the Italiian dressing mix. Serve as dips for the chicken and vegetables.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
FONDUE BOURGUIGNONNE
Steps:
- Heat oil in a fondue pot or 2-quart saucepan until very hot (375 degrees). While oil is heating, cut beef and chicken, toss with olive oil, and season with salt and pepper. Combine pork with garlic, shallots, egg yolk and mustard and form into tiny meat balls. Decoratively arrange meats, meatballs and potatoes on a large platter, or on 4 individual plates. Arrange sauces in individual dipping bowls or plates. Place fondue pot of oil in center of table over a small candle or sterno, and adjust flame so that it bubbles but does not sputter when meat is added. Spear meat, meatball or potato on long forks, place in pot and cook 20 to 30 seconds until crispy. Remove meat from fork before eating -- fork will be burning hot. You can use wooden skewers instead of long forks for cooking, if you wish.
CHICKEN STOCK FONDUE
This fondue is great! I am a lover of fondue parties, and this is an excellent way to do meat and veggies that's a little more modern and on the lighter side, than doing it in oil. Using broth is awesome because it really soaks up the flavours of all your foods, and so it gets better the more you fondue! Fondue-ly yours. Patti
Provided by Patti-atti
Categories Chicken Breast
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- All vegetables, fish, chicken and beef are optional. Sometimes I do this with only veggies, sometimes with only chicken and veggies, do what suits you and if you think of any more veggies, or different ones, do not hesitate to share!
- Pour yourself a drink - in order to be to perfect host/hostess, you need to get in the mood - if alcohol is not your bev. of choice, at least caffeinate yourself!
- Prepare all veggies, chicken, meat, etc. and place in bowls - if using the marinades, add them to the bowls with the meats and fish - if you have good dips, the marinades aren't really necessary, but still delicious.
- Bring stock to boil in saucepan.
- Use this time to set out the bowls, plates for your guests, and if you have little bowls and wish to use condiments, get that going.
- Toasted sesame seeds, soy sauce, hot sauce, plum sauce, sweet and sour sauce, thai hot sauce, peanut sauce, mustard, barbeque sauce etc. all go over really well.
- When stock boils, transfer to fondue pot and light heat source.
- Get your guests seated, hand out fondue forks and spear shish-kabob-style onto forks, usually using a carrot or something a little more firm on the end to hold everything in place.
- Make sure all veggies/meats are fully submersed in the stock, and cook for 2-3 minutes, or until desired tenderness is reached.
- Enjoy!
- PS. Sometimes I also cook rice to go along with it so that it stretches a little further and people have something else to nibble on while they're going. At the end of the night, you can also throw in some of the leftover veggies or chicken, and let it simmer for a bit, and then serve it as a soup full of the flavours it has been soaking up all night! These parties can be expensive, so my last party, I made up invitations with drawings of the veggie they were to bring - each person had one to bring - on the front, and I supplied the rest. This way it costs them like 3 bucks each, but saves your wallett. It's a good thing to do because after hosting one of these parties, your guests will be begging for more!
Nutrition Facts : Calories 707.4, Fat 33.4, SaturatedFat 8.1, Cholesterol 111.3, Sodium 1432.4, Carbohydrate 55.1, Fiber 8, Sugar 15.5, Protein 48.3
MARINATED BEEF FONDUE
"Guests will enjoy cooking this boldly seasoned meat, then dipping it in zippy sauce," notes field editor DeEtta Rasmussen of Fort Madison, Iowa.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a 1-cup measure, combine soy sauce, Worcestershire sauce and garlic. Divide mixture between two large resealable plastic bags. Add beef to one bag; add pork to the second bag. Seal bags and turn to coat; refrigerate for 4 hours, turning occasionally. , Meanwhile, in a small bowl, combine the horseradish sauce ingredients. In another bowl, combine the tomato sauce, steak sauce and brown sugar. Cover and refrigerate sauces until serving., Drain meat and discard marinade. Pat meat dry with paper towels. Using one fondue pot for every six people, heat 2-3 cups oil in each pot to 375°. With fondue forks, cook meat in oil until it reaches desired doneness. Serve with sauces.
Nutrition Facts : Calories 361 calories, Fat 23g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 590mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 30g protein.
FONDUE BOURGUIGNONNE
This lighter version of fondue Bourguignonne pan-sears the meat as opposed to the traditional method of frying beef cubes in oil. You can substitute chicken or peeled shrimp for the beef and cook it in the same way until cooked through. Serve with a red wine, such as Burgundy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Toss beef with oil to coat. Heat a 12-inch skillet over high heat. Season half the beef with half the salt and pepper; transfer to skillet (don't crowd the pan). Sear beef, without turning, 2 minutes. Flip and cook until medium-rare, about 2 minutes more. Transfer to a bowl. Repeat with remaining beef, salt, and pepper. Serve with roasted vegetables and sauces.
BEEF FONDUE WITH DIPPING SAUCES
this is our traditional new years eve dish that i have been making for years. i also serve it with salsa and mango chutney, cornichons, boiled new potatoes.
Provided by chia2160
Categories Meat
Time P1DT3m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- layer onions, beef, onions, drizzle with oil, refrigerate overnight.
- heat oil to bubbly, keep hot over sterno, dip beef in oil until cooked to your liking.
- for horseradish sauce, mix all ingredients, refrigerate.
- for garlic butter, mix all ingredients, refrigerate.
- for bernaise sauce: combine vinegar, water and pepper in double boiler.
- add egg yolks, stir constantly.
- slowly add butter, stirring as it thickens.
- add lemon juice, tarragon, salt& pepper- if sauce is too thick add a drop of water.
FONDUE BROTH
Denis and I have had the most wonderful evenings with friends over our fondue pot. Lots of wine and great conversations. Some evenings lasting 4 or 5 hours. Hope you will all try this recipe and enjoy it as much as we do!
Provided by Midge Plourde
Categories Meat
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients in your fondue pot, and simmer for 1 hour.
- When you are ready to start, bring the broth to a boil.
- We usually have thinnly sliced beef (Chinese fondue beef), large raw tiger shrimp, scallops, portabello mushrooms, and chicken.
- Of course, you can have what ever meat and vegetables you wish.
- Guten apetit!
Nutrition Facts : Calories 408.2, Fat 0.3, SaturatedFat 0.1, Sodium 2315.9, Carbohydrate 33.5, Fiber 3.5, Sugar 5, Protein 3.5
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MEAT FONDUE - EATINGWELL
From eatingwell.com
Servings 10Total Time 1 hr 10 minsAuthor Eatingwell Test KitchenCalories 215 per serving
- Thaw shrimp, if frozen. Partially freeze chicken and beef for easier slicing. Peel and devein shrimp; rinse shrimp and pat dry with paper towels. Thinly slice chicken crosswise into bite-size strips. Thinly slice beef across the grain into bite-size strips. Arrange shrimp, chicken, and beef on a platter, keeping meats separate.
- In a large saucepan combine broth, green onions, garlic, peppercorns and, if desired, crushed red pepper. Bring broth mixture to boiling. Pour into a fondue pot. Return to boiling.
- To serve, give each person a fondue fork. Dip beef, chicken, or shrimp into broth; cook shrimp until opaque, chicken until no longer pink, and beef until desired doneness (allow 1 to 3 minutes for each piece). Serve with Ginger-Wasabi Sauce and/or Lemon-Pepper Aioli.
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