ith paper towels. using one fondue pot for every six people
Honey Mustard Sauce: Whisk all the ingredients together Serve warm or cold.
Easy BBQ Sauce: Combine all ingredients in a pot& cook over low heat until the sugar is dissolved.
Serve warm or cold.
Garlic Dill Sauce: Mix all the ingredients and chill until ready to serve.
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.
In a saucepan, heat milk and cream cheese over medium heat.
stir until smooth.
Stir in beef, onions and mustard heat through.
Move to a fondue pot or slow cooker; keep warm.
Serve with bread cubes.
Mix ingredients and stir until smooth.
Serve in fondue bowl over heat.
Brown beef in butter.
Sprinkle a little garlic powder on beef.
Add 1 1/2 cups of the bouillon and let simmer until meat is tender, about an hour.
Add onion and mushrooms and cook about 10 minutes.
Add about a teaspoon of flour to remaining bouillon and stir
well.
Mix with meat mixture.
Cook about 5 minutes.
Add 1 cup sour cream.
Serve over rice.
Cut one loaf French bread into bite-size pieces.
Heat milk in crock-pot on high.
Add cream cheese; stir until cheese is melted. Add mustard, onion and dry beef.
Cook 5 minutes.
Brown beef and season slightly with garlic salt and pepper. Mix into beef; soups, sauces and green chilies.
Heat, stirring occasionally.
Add salt to taste and place in casserole alternating tortillas and sauce.
Sprinkle cheese and onion between each layer. Bake at 350\u00b0 until bubbly, about 1/2 hour.
Place cheese on top to melt through dish.
Mix all ingredients. Bring to a boil, reduce heat and simmer for 1 hour. Strain into lit fondue pot and bring to high simmer.
I've so far tried beef, veges and shrimp, shrimp being my fav in this broth. I also don't add salt, but you may prefer to add.
Serve with any of the great fondue dippers found on Zaar -- I like horseradish and wasabi sauces. Sriracha sauce is personal favorite.
Possible additions:
For beef, 1T Worcestershire sauce.
For chicken/shrimp, sliced fresh ginger and 1T soy sauce.
heat until melted.
Keep fondue warm.
At serving time
eat the oil in the fondue pot to the correct temperature
Fill an electric wok or fondue pot two-thirds full of
f your table & place the fondue pot stand in the center
Cut beef into 2-inch cubes and salt and pepper.
Have sauces prepared.
Pour oil into metal fondue pot and heat it on the stove.
Place the pot on the chafing dish burner and begin.
erving bowl.
For cheese fondue, bring 1 cup wine and
Mix soy sauce, Worcestershire sauce, and garlic in a resealable plastic bag. Add cubed beef and seal bag. Lay flat in the refrigerator for a minimum of 4 hours, turning occasionally.
Remove beef from the marinade and pat dry with paper towels.
Pour vegetable broth into a fondue pot and heat to 225 degrees F (105 degrees C). Add wine and green onions to the simmering broth. Use fondue forks to dip beef cubes into the broth until cooked, 1 to 2 minutes per forkful.
br>Pour Onion soup mix, beef, and chicken broths over roast
In saucepan brown ground beef; drain off excess fat.
Stir in spaghetti sauce mix and tomato sauce.
Add cheese gradually; stir over low heat until cheese is melted.
Blend together cornstarch and wine; add to cheese mixture.
Cook and stir until thickened and bubbly.
If fondue becomes too thick, add a little warmed Chianti.
Transfer to fondue pot; place over fondue burner.
Serve with Italian bread cut in bite-size pieces.
ver high heat.
Pat beef dry.
Add to skillet
Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until soft and translucent, 4 to 6 minutes.
Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir beef, onion, and pizza sauce together in the same pot over medium-high heat. Add mozzarella cheese and Cheddar cheese one handful at a time, stirring until cheeses melt into the fondue before adding the next handfuls. Ladle fondue into bowls.