Baked Seafood Fondue Recipes

Steps:

• 1. Preheat oven to 325 degrees F.
• 2. Combine all of the ingredients except crab and shrimp in a large saucepan and cook over medium-low heat, stirring until cheeses are thoroughly melted and mixture is smooth. Stir in crab and shrimp; cook for another few minutes. Pour mixture into an 8-inch baking pan or souffle pan.
• 3. Bake for 25-30 minutes, until top is golden brown.
• 4. Serve hot with sliced French baguette or crackers. Keep warm with a chafing dish.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Arrange the halibut, scallops, and shrimp in an oven-safe, glass baking dish. Drizzle with wine, butter, and lemon juice. Sprinkle with the seasoning and garlic. Season to taste with salt and pepper.
• Bake in preheated oven until the halibut has turned white, and is flaky, 10 to 12 minutes. Sprinkle with parsley just before serving.

Steps:

• Melt sour cream, cream cheese, shrimp soup, Worcestershire sauce and garlic salt over a low heat in a medium size pot. Cook until melted together and the mixture has a creamy texture. Pour mixture into a serving bowl. Serve hot.

Steps:

• Cut salmon and halibut into 3/4" pieces, discarding skin and bones.
• Peel and devein shrimp.
• Rince scallops to remove any grit.
• If large, cut in half.
• Arrange fish and shellfish on a large serving platter.
• Mix the sauces and spoon into small serving bowls.
• Heat oil in a fondue pot over an alcohol burner until it starts to bubble.
• Serve.
• Each guest will spear pieces of seafood unto a fondue fork and cook in the hot oil, then dip in a sauce or sprinkle with lemon juice.
• The salmon and halibut pieces take about 2 minutes, the scallop and shrimp about 3 minutes.

Steps:

• Heat oven to 180C/160C fan/gas 4. Start to prepare your pumpkin as you would for carving: cut off a 'lid' and scoop out all the seeds and membranes. Put the lid back on and sit the whole pumpkin on a sturdy baking tray. Bake following our size guide (see 'Tip', below left).
• Mix the grated cheeses with the cornflour until completely coated and no excess flour remains. Remove the pumpkin from the oven, discard the lid (or scrape off the roasted flesh and save for the Squidgy pumpkin & ginger loaf, see 'Goes well with') and increase the oven to 200C/180C fan/gas 6. Layer up the cheese, crème fraîche, white wine, shallot and garlic inside the pumpkin. Lift back into the oven and bake for 30 mins or until the fondue is melted and bubbling. Eat with spoons, scooping out chunks of soft, roasted pumpkin with the melted cheese.

Steps:

• In a 1-cup measure, combine soy sauce, Worcestershire sauce and garlic. Divide mixture between two large resealable plastic bags. Add beef to one bag; add pork to the second bag. Seal bags and turn to coat; refrigerate for 4 hours, turning occasionally. , Meanwhile, in a small bowl, combine the horseradish sauce ingredients. In another bowl, combine the tomato sauce, steak sauce and brown sugar. Cover and refrigerate sauces until serving., Drain meat and discard marinade. Pat meat dry with paper towels. Using one fondue pot for every six people, heat 2-3 cups oil in each pot to 375°. With fondue forks, cook meat in oil until it reaches desired doneness. Serve with sauces.

Steps:

• Preheat oven to 450 degrees. Lightly oil 9" X 9" baking dish.
• Combine olive oil, onion and garlic in sauce pan, sautee over med. low heat until tender.
• Add cream, salt, pepper, bring to low simmer for 1 minute.
• Add cheeses and hot sauce. Stip until smooth.
• Pour into greased baking sidh, bake for 15 minutes.