Beef Fondue Recipes
Displaying 1 to 10 of 30 recipes.
< | 1-10 | 11-20 | 21-30 | >
1. Holiday Fondue
1 med. onion, chopped, 1/2 lb. ground beef, 2 cans (10 1/2 oz. ea.) pizza sauce, 2 1/2 c. (10 oz.) shredded Wisconsin Cheddar cheese, 1 c. (4 oz.) shredded Mozzarella cheese, Italian or French bread, 1/4 tsp. garlic powder, 1 1/2 tsp. leaf oregano, 1 1/2 tsp. fennel seed
2. Pizza Fondue
1 chopped onion, 1/2 lb. ground beef, 2 tbsp. shortening, 2 (10 1/2 oz.) jars pizza sauce, 1 c. grated Mozzarella cheese, 1 tbsp. cornstarch, 1 tsp. oregano, 1/2 tsp. garlic powder, 10 oz. grated cheddar cheese
3. Pizza Fondue
1 clove garlic, halved, 4 oz. ground beef, 12 oz. fontina cheese, 1 1/2 c. white wine, 1 tsp. lemon juice, 1 onion, 2 tbsp. butter, 5 oz. mozzarella cheese, 1 tbsp. cornstarch, Pepper, 1 tsp. oregano
4. Pizza Fondue
1/2 lb. ground beef, 1/2 env. spaghetti sauce mix, 1 (15 oz.) tomato sauce, 12 oz. natural Cheddar, shredded (3 c.), 4 oz. Mozzarella cheese, shredded (1 c.), 1 tbsp. cornstarch, 1/2 c. Chianti (or water)
5. Beef Burgundy
3 lb. fondue meat, 1 pkg. Lipton dry onion soup, 3/4 c. or more burgundy wine, 2 cans cream of mushroom soup, 1 (8 oz.) can mushroom pieces, drained
6. Beef Burgundy
5 lbs. fondue beef, 2 cans cream of mushroom soup, 2 pkgs. Lipton onion soup, 1 lb. fresh mushrooms, 1 c. red burgundy, 1 tsp. garlic powder
7. Pizza Fondue
1/2 lb. ground beef, Sm. onion, chopped, 2 (10 1/2 oz. each) cans pizza sauce, 1 tbsp. cornstarch, 1 1/2 tsp. oregano, 1/4 tsp. garlic powder, 2 c. shredded cheddar cheese, 1 c. shredded Mozzarella cheese
8. Gull Wrestler's Bread Pot Fondue
1 (8 oz.) pkg. cream cheese, 1 (4 oz.) pkg. chipped beef, chopped, Dash of Worcestershire sauce, 1 c. sour cream, 1/4 c. finely chopped onion, 2 tbsp. chopped green pepper, 1 (8 inch) round loaf of rye or sour dough bread, unsliced
9. Hearty Vegetable Beef Barley Soup
1/2 lb. fondue beef cut into sm. chunks, 1/2 c. chopped onion, 1 clove garlic, minced, 7 c. water, 1 (14 oz.) can whole tomatoes, chopped into sm. pieces, do not drain, 1/2 c. med. barley, 1/2 c. sliced celery, 1/2 c. sliced carrots, 2 beef bouillon cubes, 1/2 tsp. crushed basil, 1 bay leaf, 1 (9 oz.) pkg. frozen mixed vegetables
10. Mongolian Hot Pot
2 to 2 1/2 lbs. boneless beef steak (such as sirloin or top round), trimmed of excess fat and cut in thin slices about 3 inches long, 3 1/2 to 4 lbs. chicken or turkey breast, boned, skinned, and cut in thin strips about 3 inches long, 1 lb. shrimp (optional), 1 sm. bunch spinach, stems removed or 1 lg. bunch watercress, tough stems removed and separated into sm. sprigs, 1/2 lb. edible-pod peas, strings removed or 2 (9 oz.) pkgs. frozen edible-pod peas, thawed, 3 or 4 lg. carrots or sm. zucchini, cut in thin diagonal slices, 1/2 lb. mushrooms, thinly sliced, 1 sm. bunch broccoli, cut in sm. flowerettes, thinly sliced lengthwise, 1/2 lb. cabbage or Chinese cabbage (napa cabbage), cut in 4 x 1 inch strips
< | 1-10 | 11-20 | 21-30 | >
