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
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.
HOW TO FONDUE WITH OIL
Hot oil fondue is a classic recipe for deep frying your favorite meats and breaded foods at the table!
Provided by The Creative Bite
Categories Recipe
Time 15m
Number Of Ingredients 4
Steps:
- Place your electric fondue pot on the dinner table where it will be served. Add oil to our fondue pot, being sure not to fill it pass the max fill line. Secure the electric cord so no one trips over it!
- Plug the pot in and turn the pot to 375°F.
- Meanwhile, add the raw meats and frozen items to individual bowls.
- When the oil is hot, begin cooking food in the pot. Allow each guest (up to 5) to add one raw item to their colored fondue fork directly from the serving bowl and set in the pot. (Do not have guests transfer raw meat to their dinner plates.)
- Each dinner guest can keep an eye on their own food as it cooks, paying attention to what color fondue forks they have. Don't allow too many foods in the oil at one time or it will bring the temperature of the oil down too low. When their food is done, carefully place it on their dinner plate and enjoy with dips or sauces.
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.
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
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.
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
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- 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.
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