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Meat and Seafood Fondue with Various Dipping Sauces |
Cracked Pepper Sauce (goes well with beef):
8 ounces neufchatel, softened
1/2 cup butter, softened (NOT MARGARINE)
1 clove garlic, minced
1/2 teaspoon cracked peppercorns
1 teaspoon shallots or green onions, finely chopped
1 pinch salt & fresh ground pepper
2 tablespoons milk
Shrimp Sauce:
2 1/4 cups light mayonnaise
1/2 teaspoon garlic powder
1/8 teaspoon Tabasco sauce
1 teaspoon paprika
1/4 teaspoon white pepper
1/4 cup water
1 1/2 tablespoons Heinz ketchup
1/2 teaspoon black pepper
6 teaspoons sugar
1 dash salt
Honey Mustard Sauce:
4 tablespoons spicy mustard
4 tablespoons fresh lemon juice
4 tablespoons honey
4 tablespoons vegetable oil
Garlic Butter:
2 cloves garlic, chopped
1 teaspoon chives, chopped
1/2 cup butter, softened
Dill Sauce (goes well with fish):
1 cup regular sour cream or light sour cream
1 teaspoon horseradish sauce
1 teaspoon red onions, finely chopped
2 teaspoons fresh dill, chopped or 1 teaspoon dried dill
1/4 teaspoon salt
2 teaspoons lemon juice
1 teaspoon sugar
Nutritional Information is for entire recipe for each sauce:
Cracked Pepper Sauce: 1431 Cal; 146g Fat; 25g Protein; 10g Carb; trace Fiber; 425mg Chol; 1859mg Sodium.
Shrimp Sauce: 1384 Cal; 104g Fat; 3g Protein; 121g Carb; 1g Fiber; 194mg Chol; 3001mg Sodium.
Honey Mustard Sauce: 812 Cal; 59g Fat; 5g Protein; 79g Carb; 1g Fiber; 0mg Chol; 821mg Sodium.
Garlic Butter: 822 Cal; 92g Fat; 1g Protein; 2g Carb; trace Fiber; 248mg Chol; 938mg Sodium
Dill Sauce: 118 Cal; 6g Fat; 5g Protein; 16g Carb; trace Fiber; 21mg Chol; 612mg Sodium