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.
APRICOT DIPPING SAUCE
Categories Condiment/Spread Sauce Fruit No-Cook Quick & Easy Apricot Gourmet
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Purée all ingredients in a blender until smooth.
CHICKEN FINGERS WITH APRICOT DIPPING SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings, 4 (4-piece) servings
Number Of Ingredients 11
Steps:
- Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil registers 340 degrees F. Set a rack on a baking sheet, put it in the oven, and preheat to 200 degrees F.
- For the Sauce: Stir the preserves, soy sauce, ketchup, and ginger in a small microwave-safe bowl. Cover with plastic wrap and microwave on HIGH until the preserves melt, about 30 seconds. Stir in lemon juice and cool before serving.
- Whisk the flour, baking powder, and salt in a large mixing bowl. Pour in the cold seltzer and whisk until batter just comes together; it should be lumpy.
- Pat the chicken very dry. Cut the chicken lengthwise into 1 by 3-inch strips. Season the chicken with the salt and pepper. Working in small batches, dip the chicken strips into the batter to coat evenly. Fry the chicken, turning once, until richly golden and crisp, about 5 to 6 minutes. Transfer to a rack in oven to keep warm while frying the remaining chicken.
FONDUE APRICOT DIJON SAUCE
Make and share this Fondue Apricot Dijon Sauce recipe from Food.com.
Provided by Bens Mom
Categories Sauces
Time 5m
Yield 10-12 serving(s)
Number Of Ingredients 3
Steps:
- Stir together and chill.
- Best if chilled a couple of hours before serving.
- Great w/ chicken and shrimp.
Nutrition Facts : Calories 78.6, Fat 3.8, SaturatedFat 2.3, Cholesterol 7.6, Sodium 65.9, Carbohydrate 11.4, Fiber 0.2, Sugar 6, Protein 0.8
APRICOT DIPPING SAUCE
Make and share this Apricot Dipping Sauce recipe from Food.com.
Provided by LainieBug
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a small saucepan.
- Heat to boiling, stirring frequently.
- Cool and store in refrigerator.
- I'm guessing at the number of servings, but it does make about 3/4 cup of sauce.
HONEY APRICOT DIPPING SAUCE
Make and share this Honey Apricot Dipping Sauce recipe from Food.com.
Provided by internetnut
Categories Sauces
Time 17m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- To make dipping sauce, in a small saucepan over medium-high heat, bring honey and rice vinegar to a boil.
- Add apricots and return to a boil. Simmer 2-3 minutes.
- Remove from heat; cool slightly, then puree to desired consistency in a blender or food processor.
- Season with salt and pepper; set aside.
Nutrition Facts : Calories 187.6, Fat 0.1, Sodium 4.1, Carbohydrate 50.2, Fiber 1.9, Sugar 47.8, Protein 0.9
APRICOT-DIJON CHICKEN
Make and share this Apricot-Dijon Chicken recipe from Food.com.
Provided by RecipeNut
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°. Spray a baking dish with nonstick cooking spray.
- Whisk together the apricot preserves, ketchup, mustard and ginger. Reserve 1/4 cup of the mixture.
- Place chicken in the prepared baking dish and spread the remaining apricot mixture over the top. Bake at 400° for 20 to 25 minutes or until internal temperature reaches 160° on an instant-read thermometer.
- Make rice following package directions, using the olive oil.
- To serve, sprinkle the hazelnuts over the chicken breasts and stir the reserved apricot mixture into the cooked rice.
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