Double Dipper Fish Stick Fondue Recipes
DOUBLE-DIPPER FISH-STICK FONDUE
Fish sticks for everyone! Kick up the intensity with zesty dip to dunk fish in.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the oven as directed on the box of fish sticks. Put the fish sticks on the counter for 10 minutes.
- Chop the dill pickle into small pieces on the cutting board, using the knife. Put pickle pieces in one of the bowls.
- Add the mayonnaise, horseradish and onion powder to pickle pieces. Stir with the spoon until mixed.
- Put the chili sauce, lemon juice and Worcestershire sauce in the other bowl. Stir with the spoon until mixed.
- Cut each fish stick into 3 pieces on cutting board, using knife. Put fish pieces on the cookie sheet.
- Bake the fish pieces as directed on the box. Use the pot holders to take cookie sheet out of oven. Put fish pieces on the serving platter, using the pancake turner.
- To serve, poke a toothpick into each piece of fish. Or if you like, use pretzel sticks instead of toothpicks. Dunk fish into the dips.
Nutrition Facts : Calories 355, Carbohydrate 23 g, Cholesterol 30 mg, Fat 4, Fiber 1 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 920 mg
BASIC FONDUE
Your fondue party won't start hopping until the cheese starts melting. Get busy with this easy, basic Cheddar cheese fondue! It's perfect with pieces of bread or vegetables.
Provided by KATKRO
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 15m
Yield 64
Number Of Ingredients 6
Steps:
- In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.
Nutrition Facts : Calories 48.6 calories, Carbohydrate 0.9 g, Cholesterol 11.7 mg, Fat 3.7 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 71.5 mg, Sugar 0.4 g
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.
WINE FONDUE WITH BROTH BASE AND MUSTARD DILL DIPPING SAUCE
This recipe comes from a fondue cook book. The fondue is exceedingly simple, as is the sauce, but the result is extravagant and tasty. At the end of the directionsI list a number of tips to make your fondue party a success.
Provided by SaffronMeSilly
Categories Sauces
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In fondue pot, bring broth and wine to a boil. Reduce to a simmer and immerse dippers for cooking.
- For sauce:
- Finely chop dill.
- Mix mustard with wine and sugar.
- Gradually whisk in oil, taking care to fully combine mustard and oil before adding more oil.
- Stir in dill.
- Serve sauce as a side for dippers.
- Notes and Tips for a great fondue party:.
- Make sure that all meats and vegetables are chopped thin enough to cook quickly in the broth. For beef and chicken, I suggest no more than a centimeter in width and leave in broth for approximately 3 minutes. For fish, choose fillets that have more integrity such as salmon or tuna and slice pieces no larger than 1/4 an inch and leave in broth for approximately 4 minutes. Shrimp are great dippers as they only require shelling and deveining, but no pre-cutting.
- Any and all veggies are great in this broth. Like with the meat, it needs to be chopped thinly. I recommend precooking many veggies before using them as dippers. Many veggies are too hard in their raw form to cook in a timely manner in the broth. The easiest way to do this is to bring a pot of water to a boil. Add a generous amount of salt to the water. Add veggies and cook for 3-8 minutes depending on toughness of veggies. Transfer veggies to ice water and hold for 2-5 minutes. This partially cooks veggies, so they only need 3 minutes in the broth.
- If you are using meat dippers, I highly recommend putting them in the broth first, as they add flavor to the broth which will enhance the flavor of your veggies later.
- Also if you are including mushrooms as a dipper (which I highly recommend!) treat them like a meat. Do not precook them like other veggies, as the water they release during cooking will add flavor to the broth. I suggest that you add mushrooms early with the meats and allow them to cook for about 7 minutes. Mushrooms take longer, but if you are doing meats and veggies, they will be ready to eat about the same time as the veggies, and they are definitely worth waiting for.
- Above all, enjoy yourself, and have fun with your fondue!
Nutrition Facts : Calories 328.5, Fat 23.7, SaturatedFat 3.2, Sodium 552.5, Carbohydrate 4.6, Fiber 0.1, Sugar 2.4, Protein 3.5
BEER CHEESE FONDUE
Unbelievable cheese fondue that will disappear in a minute! Serve with cubes of French bread.
Provided by MARNIKINS
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl.
- Rub cut side of garlic clove around bottom and sides of fondue pot.
- Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes.
- Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes.
- Stir hot pepper sauce into cheese mixture.
Nutrition Facts : Calories 332 calories, Carbohydrate 6.8 g, Cholesterol 74.5 mg, Fat 23.1 g, Fiber 0.1 g, Protein 20.2 g, SaturatedFat 14.7 g, Sodium 504.7 mg, Sugar 0.7 g
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