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
WHAT TO SERVE WITH MEAT FONDUE - 16 TASTY SIDES
If you're looking for a simple and delicious way to share some fondue, then try serving up meatballs or chicken. You can also pair it with a variety of side dishes, such as mashed potatoes, corn on the cob, pasta salad, or even a baked potato.
Provided by HappyMuncher
Categories Side Dish
Number Of Ingredients 16
Steps:
- Pick any of these delicious recipes.
- Prepare the ingredients according to the recipe.
- Enjoy your dish in no time!
Nutrition Facts : Calories 320 kcal, ServingSize 1 serving
MARINATED TENDERLOIN FONDUE
When I was a kid in the 1970's, Mom made fondue a lot. She served this meaty version every New Year's Day. Now I carry on that fun tradition with my own family.
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first six ingredients. Pour into two large resealable plastic bags; add pork to one bag and beef to the other. Seal bags and turn to coat; refrigerate for 2 hours, turning occasionally. Drain and discard marinade. Pat meat dry with paper towels. Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until pork juices run clear and beef reaches desired doneness.
Nutrition Facts :
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.
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.
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