GOLDEN MUSTARD FONDUE
"Chicken fingers, sausage slices, pretzels and more take on a German Oktoberfest flavor when dunked in this sweet and tangy fondue."-Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Time 20m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small heavy saucepan, combine the sugar, flour and salt. Stir in 3/4 cup cream and mustard until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Combine egg yolk and remaining cream. Stir a small amount of hot mixture into egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vinegar. Keep warm. Serve with pretzels.
Nutrition Facts : Calories 146 calories, Fat 5g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 360mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
LIQUID GOLD MUSTARD SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 15m
Yield about 2 cups
Number Of Ingredients 7
Steps:
- Add the mustard, vinegar, brown sugar, hot sauce, Worcestershire, vanilla and pepper to a small pot and bring to a simmer while constantly whisking. Simmer lightly until the sugar is dissolved, about 5 minutes.
DELICIOUS GOLDEN MUSTARD PICKLES
These are the best mustard pickles that you will ever have...if you love mustard pickles, and have some time, these are well-worth the time and effort to prepare, once you make these a few times, you will probably do them with your eyes closed!...a definate must-make! Note: plan ahead, the blanched veggies have to sit for 12 hours.
Provided by Kittencalrecipezazz
Categories Low Protein
Time P2D
Yield 20 cups
Number Of Ingredients 11
Steps:
- Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.
- Place in a large stockpot, along with cucumbers, onions, red and green peppers.
- Sprinkle with 1/2 cup pickling salt; cover with cold water.
- Set aside in cool spot (do not refrigerate) for 12 hours.
- Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.
- Set the veggies aside.
- Rinse the pot.
- Add 4 cups of vinegar; bring to boil over medium heat.
- Meanwhile, in a large bowl, whisk together, sugar, flour, mustard and tumeric powder; whisk in 1 cup water, and remaining vinegar to make a smooth paste.
- Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (amout 3 minutes).
- Add the veggies, stir to coat.
- Bring to a boil, stirring gently.
- Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.
- Cover with warm discs; screw on bands fingertip tight.
- Process in boiling water canner for 10 minutes.
- Remove, and let cool on rack.
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 MUSTARD-MAYONNAISE SAUCE
Fondue is fun, but for me, the accompanying sauces are what make them even more delicious. This creamy, zippy sauce enhances the flavor of beef.-Ruth Peterson, Jenison, Michigan
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6 servings (about 1 cup sauce).
Number Of Ingredients 6
Steps:
- In a small bowl, combine the mayonnaise, onion, lemon juice and mustard; cover and refrigerate for 30 minutes. , 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 sauce.
Nutrition Facts : Calories 532 calories, Fat 47g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 255mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.
CHEESY HOT DOG & MUSTARD FONDUE
Cheese fondue at a tailgate party? Sure, especially when it's made with warm, melty CHEEZ WHIZ Cheese Dip, spicy brown mustard and jumbo hot dogs!
Provided by My Food and Family
Categories Home
Time 15m
Yield 32 servings
Number Of Ingredients 5
Steps:
- Heat franks as directed on package.
- Meanwhile, microwave CHEEZ WHIZ, mustard and milk in microwaveable bowl on HIGH 1 min. or until heated through, stirring every 20 sec.
- Cut each frank into 4 pieces. Insert pretzel stick into each frank piece. Serve with CHEEZ WHIZ mixture.
Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 1 g, Protein 3 g
QUICK FONTINA CHEESE FONDUE
This recipe is similar to a one from a well-known food chain. But I find it to be richer and have more flavor depth. Serve it with chunks of bread, apples, and pears.
Provided by PRINCESSCOOK1
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 36m
Yield 12
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes. Whisk in wine, mustard, and cayenne.
- Mix heavy whipping cream into the flour-butter mixture; cook and stir until thickened, about 5 minutes. Add fontina cheese; stir until melted, about 1 minute. Transfer to a fondue pot.
Nutrition Facts : Calories 272.9 calories, Carbohydrate 3.7 g, Cholesterol 90.2 mg, Fat 25.5 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 15.8 g, Sodium 258.7 mg, Sugar 0.5 g
MUSHROOM FONDUE
Make and share this Mushroom Fondue recipe from Food.com.
Provided by Vicki in Kansas Bro
Categories Vegetable
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1/2 cup of the olive oil in a large saute pan over medium-high heat. When the oil is hot add the mushrooms and cook until they start to brown. Make sure not to crowd the pan or the mushrooms will steam instead of searing. Remove from pan and set aside.
- Turn the pan to medium heat and add the remaining 1/2 cup olive oil, onions and garlic and saute for about 10 minutes. Add chicken broth and reduce by half. Add the cream and reduce by half. Add the rest of the ingredients, simmer for 10 minutes and season witth salt and pepper to taste.
- Pour mixture into a fondue pot. Surround with seared mushrooms. Dip the mushroms into the mixture.
Nutrition Facts : Calories 416.6, Fat 40.1, SaturatedFat 14.2, Cholesterol 61.9, Sodium 346.9, Carbohydrate 8.1, Fiber 1.6, Sugar 1.8, Protein 9.3
GOLDEN MUSTARD BARBECUE SAUCE
I found this recipe in Deborah Madison's book Vegetarian Cooking for Everyone as I was looking for a low carb barbecue sauce. It has a good flavor, but is more of a vinegar based barbecue sauce then the sweeter sauces that are produced commerically.
Provided by Inspiritual
Categories Sauces
Time 25m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Mix all the ingredients in a saucepan and bring to a simmer.
- Reduce heat to low, cover and simmer for about 15-20 minutes until thickened and onions are moistened.
- NOTE: You can use this warm or cold and it will last in the refrigerator for several weeks.
- NOTE: you can also add 2-3 tablespoons brown sugar if you like it sweeter. My second batch, I added SPLENDA brown sugar.to give it a sweeter taste and to also keep it low carb.
Nutrition Facts : Calories 117.5, Fat 4.3, SaturatedFat 0.3, Sodium 2814.7, Carbohydrate 13.6, Fiber 5.1, Sugar 2.8, Protein 5.5
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