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Meat Fondue with Southwestern Cocktail Sauce

Yield: 1 cup
Prep 45 mins Cook 1 min
Meat Fondue with Southwestern Cocktail Sauce
Ingredients
  • 3/4  cup  bottled chili sauce
  • 3  tablespoons  snipped fresh cilantro
  • 2  tablespoons  finely chopped onion
  • 4  teaspoons  lime juice
  • 1  tablespoon  prepared horseradish
  • 1  jalapeno chile pepper, seeded and chopped
  • 1/4  teaspoon  garlic salt
  •  Several dashes bottled hot pepper sauce
  • 1 1/2  pounds  boneless beef sirloin steak; 2 pounds skinless, boneless chicken breast halves; or 8-ounces peeled and deveined large shrimp
  • 4  cups  beef broth or chicken broth
  • 2  green onions, thinly sliced
  • 1  teaspoon  grated fresh ginger
  • 1/2  teaspoon  whole black pepper
  •  Wasabi Tartar Sauce
  •  Sesame-Ginger Sauce
  •  Ancho Pepper Sauce
Directions

1. In a small bowl combine bottled chili sauce, cilantro, finely chopped onion, lime juice, prepared horseradish, jalapeno chile pepper, garlic salt, and several bottled hot pepper sauce. Cover and refrigerate for up to 1 week. Makes about 1 cup.

2. Partially freeze beef or chicken. Thinly slice beef across the grain into bite-size strips; thinly slice chicken crosswise into bite-size strips. Set aside.

3. Combine broth, onions, ginger, and pepper in a large saucepan. (If you are serving beef, chicken, and shrimp, use beef or chicken broth. Use beef broth if you are serving only beef, chicken broth if you are serving only chicken or shrimp.) Bring mixture to boiling. Pour into a fondue pot. Return to boiling.

4. To serve, give each person a fondue fork. Dip beef, chicken, or shrimp into broth; cook to desired doneness. (Allow 1 to 2 minutes for each piece.) Serve with Southwestern Cocktail Sauce. If desired, serve with Wasabi Tartar Sauce, Sesame Ginger Sauce, or Ancho Pepper Sauce.

Ancho Pepper Sauce

Yield: 3/4 cup
Ingredients
  • 3  dried ancho chile peppers; discard stems and seeds.*
  • 1/2  cup  mayonnaise or salad dressing
  • 2  tablespoons  brown sugar
  • 1  tablespoon  snipped fresh oregano
  • 1/2  teaspoon  ground cumin
  • 1/4  teaspoon  salt
Directions

1. Cut open ancho chile peppers; discard stems and seeds.* Place peppers on a foil-lined baking sheet. Bake in a 375 degree F oven for 4 minutes. Remove from oven; cool. Tear peppers into 2-inch pieces. Place in a small bowl and cover with boiling water. Let stand for 45 to 60 minutes to soften. Drain well, reserving 1/4 cup liquid. Place drained pepper pieces and reserved liquid in a food processor bowl. Cover and process until nearly smooth. Strain mixture through a fine mesh sieve to form a paste (you should have about 1/4 cup). Stir in mayonnaise or salad dressing, brown sugar, oregano, cumin, and salt. Cover and refrigerate for up to 2 days. Makes about 3/4 cup.

From the Test Kitchen*
  • Wear plastic gloves while preparing peppers, thoroughly wash your hands afterward.
Nutrition Facts (Meat Fondue with Southwestern Cocktail Sauce)
  • cal. (kcal) 224,
  • Fat, total (g) 12,
  • chol. (mg) 73,
  • sat. fat (g) 5,
  • carb. (g) 4,
  • fiber (g) 1,
  • pro. (g) 23,
  • vit. C (mg) 4,
  • sodium (mg) 290,
  • calcium (mg) 10,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet
Sesame Ginger Sauce

Yield: 2/3 cup
Ingredients
  • 1/4  cup  soy sauce
  • 2  tablespoons  Dijon-style mustard
  • 2  tablespoons  honey
  • 2  tablespoons  water
  • 1/2  teaspoon  toasted sesame seed
  • 1/2  teaspoon  grated fresh ginger
Directions Sesame-Ginger Sauce::

1. Whisk together soy sauce, Dijon-style mustard, honey, water, sesame seed, and ginger in a bowl. Cover and refrigerate up to 1 week. Makes 2/3 cup.

Nutrition Facts (Meat Fondue with Southwestern Cocktail Sauce)
  • cal. (kcal) 224,
  • Fat, total (g) 12,
  • chol. (mg) 73,
  • sat. fat (g) 5,
  • carb. (g) 4,
  • fiber (g) 1,
  • pro. (g) 23,
  • vit. C (mg) 4,
  • sodium (mg) 290,
  • calcium (mg) 10,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet
Wasabi Tartar Sauce

Yield: 3/4 cup
Ingredients
  • 1/4  cup  mayonnaise or salad dressing
  • 2  tablespoons  finely chopped green onion
  • 1  teaspoon  wasabi paste
  • 1  teaspoon  finely shredded lemon peel
  • 2  teaspoons  lemon juice
Directions Wasabi Tartar Sauce::

1. Combine 1/4 cup mayonnaise or salad dressing, 2 tablespoons finely chopped green onion, 1 teaspoon wasabi paste, 1 teaspoon finely shredded lemon peel, and 2 teaspoons lemon juice in a bowl. Cover and refrigerate for up to 1 week. Makes about 3/4 cup.

Nutrition Facts (Meat Fondue with Southwestern Cocktail Sauce)
  • cal. (kcal) 224,
  • Fat, total (g) 12,
  • chol. (mg) 73,
  • sat. fat (g) 5,
  • carb. (g) 4,
  • fiber (g) 1,
  • pro. (g) 23,
  • vit. C (mg) 4,
  • sodium (mg) 290,
  • calcium (mg) 10,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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