How To make Swiss Chalet Dip
1 c Dry White Wine
2 c Swiss Cheese; Shredded
1 tb Unbleached Flour
1 tb Brandy
1 Garlic Clove;CrushedIn Press
1 tb White Onion; Finely Diced
Black Pepper; To Taste 1/4 c Smoked Ham; Finely Diced
GARNISH:
Nutmeg Place the wine in a saucepan over medium-high heat. Mix the Swiss cheese and flour together and gradually add to the wine, stirring constantly, until all the cheese is melted and mixture is smooth. Remove from the heat and add the brandy, garlic, onion, pepper, and ham. Pour into a chafing dish and sprinkle with nutmeg. Serve hot. Makes about 3 1/4 cups of dip. SUGGESTED DIPPERS: Apples, Artichoke Hearts, Crackers, French Bread Chunks, Ham, Salami
How To make Swiss Chalet Dip's Videos
CHICKEN NOT ON A KAISER | Swiss Chalet Chicken inspired Pizza
All we gotta say is Chicken on a Kaiser, well... NOT on a Kaiser, but it's pretty darn close. A Swiss Chalet Chicken inspired pizza was even better than we expected. We didn't have a rotisserie handy but we oven roasted this bad boy and it was perfect. Tasty, juicy, tender and packed full of great nostalgic flavors from the one and only Swiss Chalet.
You either know it or you don't. But if ya don't know now ya know. Reminiscent of late nights and cold bubbly refreshments. Ring any bells? With the cold refreshments it's possible the memories may be hazy. But never fully forgotten, not this bird!
►PATREON (Papa Za kneads dough)
►WILD PIZZA DOUGH
►SUBSCRIBE
►CHEESY PIZZA MERCH
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SWISS CHALET CHICKEN PIZZA
Ingredients
TOPPINGS
2 cups Roasted chicken (instructions below*)
1 cup Swiss Chalet gravy (instructions below*)
1 cup Swiss Chalet dipping sauce (instructions below*)
2 cups Mozzarella cheese
WILD PIZZA DOUGH
2 cups Sourdough starter (active)
1 cup Bread flour
1 tsp Salt
ROASTED CHICKEN*
1 whole Chicken
½ cup Butter
2 tbsp Salt
1 tbsp Black pepper
SWISS CHALET SAUCE*
1 pack Swiss Chalet gravy
1 pack Swiss Chalet dipping sauce
4 cups water
Instructions
WILD PIZZA DOUGH (1 hour)
1). Make your dough by mixing the sourdough starter, salt, and bread flour (adding a bit of flour at a time until it takes shape but is still a little sticky).
2). Knead the dough for 30 seconds, flour lightly as needed.
3). Place the wild dough in a lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550°F after you finish making your pizza dough).
ROASTED CHICKEN*
1). Preheat oven to 425°F.
2). Place chicken into parchment paper lined baking pan. Pat dry chicken and cover both sides with butter, salt and pepper.
3). Bake for 60 minutes or until fully cooked (internal temp. of 165°F). Remove from oven and let rest for 15 minutes. Slice chicken and reserve 2 cups of boneless chicken meat.
SWISS CHALET SAUCE*
1). Make gravy: In saucepan add gravy mix and 2 cups water over medium heat. Bring to a boil, whisking frequently, then reduce heat to low and simmer 3 minutes or until desired consistency. Reserve 1 cup of gravy.
2). Make dipping sauce: In saucepan add gravy mix and 2 cups water over medium heat. Bring to a boil, whisking frequently, then reduce heat to low and simmer 3 minutes or until desired consistency. Reserve 1 cup of dipping sauce.
PIZZA
1). Preheat oven to 550°F with baking steel or pizza stone inside the oven.
2). Grate mozzarella cheese.
3). Flour surface and roll out the dough. Put a floured pizza peel underneath the dough.
4). Add gravy, mozzarella cheese and chicken. Pat down the toppings before putting into the oven.
5). Bake pizza at 550°F for 8-10 minutes, by sliding pizza onto baking steel with pizza peel.
6). Remove pizza from oven with pizza peel. Let cool for 5 minutes, add dipping sauce, slice and enjoy!
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Our pizza is weird and our dough is wild made with sourdough starter. What pizza do you want us to make next?
►►WEIRD WILD PIZZA
WE ARE THE PIZZA WEIRDOUGHS
You are invited to join the weirdest pizza quest in the galaxy. We may make your dream pizza or by accident, we may make your nightmare pizza. Sorry not sorry, it's what we do. But we do it for you!
Will you join the Pizza Weirdoughs!
-Papa Za
Close to Swiss Chalet Barbecue Sauce Recipe
A copy-cat Swiss Chalet Barbecue Sauce Recipe
3 cups water
1/4 Cup tomato juice
1 chicken bouillon cube or envelope
1/2 tsp paprika
1 tsp granulated sugar
3/4 tsp salt
1/4 tsp EACH of
dried basil
parlsey
poultry seasoning
thyme
ground ginger
dry mustard
onion powder
bay leaf
3/4 tsp Worcestershire sauce
6 drops hot sauce like Tabasco
2 tsp lemon juice
To thicken sauce:
1-2 tbsp cornstarch
1-2 tbsp water
At then end when thickened add:
1 tbsp vegetable oil
Pour water, tomato juice into a saucepan. Add bouillon cube and all the spices and the Worcestershire sauce and Tabasco. Stir or whisk to thoroughly mix ingredients. Bring to a boil then reduce heat and simmer for 5 minutes. Remove bay leaf. Stir in lemon juice. Mix cornstarch and water into a smooth paste, stir gradually into sauce, cooking and stirring constantly until desired consistency is reached.
Whisk in vegetable oil.
Makes 2 cups.
Serve with chicken as a dipping sauce.
Opening by Audionautix / Jason Shaw
Copycat Swiss Chalet Dipping Sauce
Do you love the delicious dipping sauce you get with your meal at Swiss Chalet? Or maybe you just want a hot dipping sauce for the side of your meal. Check out this easy way to make this at home!
For more info on this recipe or any others, you can visit brilliantdishes.com
Quick Homemade Gravy Sauce l Perfect Gravy for Chicken and Mashed Potatoes
Gravy Sauce
Jollibee Gravy Recipe Home Ingredients
#FoodaliciousHomeStyle #GravySauce #MashedPotatoes
Ingredients:
2-3 tbsp butter ( unsalted )
5 tbsp all purpse flour
1 chicken broth cube
1 beef broth cube
2 1/4 to 2 1/2 cup boiling water
1/4 tsp ground black pepper
Procedure
* Dissolve chicken and beef bouillon cube in hot water, set aside
* Melt butter in a pan, over low heat
* Add half of the flour, stirring constantly then add the rest
* Cook until color of the flour turns to medium brown
* Gradually add the chicken and beef stock continue whisking until it’s completely incorporated
Make sure there were no lumps remain ( much better to use wire whisk )
* Add ground black pepper
* Bring gravy to a boil, simmer for a few minutes until gravy reaches the consistency you prefer, takes 3-5 minutes
* Share and Enjoy!
Tips: Gravy thicken as it cools so keep your gravy warm, You can transfer it in a small thermos
to keep it hot and pourable before serving..
How to fix gravy?
* If gravy is too thick, just add water continue whisking then let it simmer
* If it’s too thin, simmer for a few minutes until gravy reduces and thicken
* If there are lumps, strain the gravy after cooking
HOW TO MAKE MUSHROOM GRAVY USING CRISPY FRY
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Thank you so much!!! ❤️
CLEARLY CANADAIN ~ HOMEMADE SWISS CHALET DIPPING SAUCE - CANADA DAY VIDEO III
Swiss Chalet is an Iconic beloved restaurant in Canada. And the one thing that everyone loves, is their dipping sauce! I always get extra! It has little calories and fat, and honestly - you can drink it!
Try it today - perfect with a BBQ chicken! Check out my chicken recipe to make with this!
CANADIAN KICKIN' CHICKEN -
MY FACEBOOK PAGE:
YOYOMAX12 (Tammy):
INGREDIENTS:
3 c. water
1/4 c. tomato juice
1 chicken bouillon cube (crushed)
1/2 tsp. paprika
1 tsp sugar
3/4 tsp salt
1/4 tsp dried basil
1/4 tsp dried parsley
1/4 tsp poultry seasoning (or sage)
1/4 tsp dried thyme
1/4 tsp ground ginger
1/4 tsp dry mustard
1/4 tsp onion powder
1 Bay Leaf
3/4 tsp Worcestershire Sauce
6 drops of hot sauce (like Tabasco or Franks Red Hot)
AFTER BOILED AND SIMMERED, YOU WILL NEED:
2 tsp lemon juice
2-3 tbsp. of cornstarch with equal amounts of water to make a slurry
At the end: 1 Tbsp. vegetable oil