start with 4 oz of base (beer, milk or broth).
add garlic.
add 3 shakes of mustard powder.
stir.
add small amount of cheddar cheese.
mix thoroughly (using whipping motion until cheese is melted).
add five turns of pepper grinder.
add three to four shakes of worcestershire sauce.
fold in pepper & worcestershire.
remove mixing fork.
Shred the cheese and set aside. With the butter, flour, milk, salt and pepper, make your white sauce. Now add the green onion and cheese, stirring until the cheese is melted. Serve in a fondue pot, with a low flame under it, or another vessel so as to keep the fondue hot. With fondue forks, dip chunks of crusty bread in it.
Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl.
Rub cut side of garlic clove around bottom and sides of fondue pot.
Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes.
Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes.
Stir hot pepper sauce into cheese mixture.
In a heavy saucepan, gently saute the onions in the butter until soft and translucent. Add milk and bring to a simmer. Stir in cheddar cheese until melted and smooth.
Whisk together cornstarch and whiskey until smooth. While constantly stirring, slowly pour whiskey mixture into cheese mixture and continue to cook until thickened.
Pour cheddar whiskey fondue into a fondue pot or heat-proof bowl. Serve with rye or onion bread cubes as dippers.
Mix Cheddar cheese and flour together in a bowl.
Bring beer to a light boil in a fondue pot; add garlic, Worcestershire sauce, and mustard powder and stir. Gradually stir cheese mixture into beer mixture. Reduce heat to low; cook and stir mixture until cheese is melted, about 5 minutes.
Combine flour and mustard in fondue pot; set at simmer.
Add half and half gradually; stir until thickened.
Add shredded cheese, 1/4 cup at a time.
Stir until melted.
Add Worcestershire sauce and hot pepper sauce, heat 5 minutes.
nd discard.
Mix Gruyere cheese, Cheddar cheese, and flour in a bowl
Mix a teaspoon or so of the flour with the cheese.
Melt butter in a saucepan.
Mix in flour.
Gradually add beer, then Accent, salt, mustard and worcestershire sauce.
Stir occasionally until sauce thickens and comes to a slow boil.
Add cheese and stir until melted.
Serve with bread cubes, veggies and whatever else you love with cheese.
cups of the white cheddar cheese. Continue to cook and stir
Preheat oven to 400F.
Grease muffin pans.
COMBINE flour, sugar, baking powder, baking soda, salt, cinnamon and cheeses in large mixing bowl.
BEAT egg, buttermilk, oil and apple together thoroughly.
ADD liquid ingredients all at once to dry ingredients.
Stir just until moistened.
FILL greased muffin cups 3/4 full.
SPRINKLE tops with 1/4 cup cheddar cheese if desired.
BAKE at 400\u00b0F for 18-23 minutes or until top springs back when lightly touched.
In saucepan over medium low, melt butter. Sprinkle with flour and cook 4-5 minutes. Gradually whisk in milk.
Cook, stirring, until thickened, about 5 minutes. Remove from heat and whisk in cheese. Garnish with chives and serve.
Melt butter, blend in flour.
Stir until thick.
Add beer; stir until thick and boiling.
Add salt, dry mustard and Worcestershire sauce.
Gradually add cheese keep stirring it will burn.
Serve with sourdough bread that has been cut up in cubes.
Melt butter in large saucepan. Add garlic, zucchini, carrots, and onion. Saute until veggies are tender. Stir in broccoli and broth. Simmer until broccoli is tender. Meanwhile, melt butter in large pot. Whisk in flour and cook for a minute or two. Whisk in milk until smooth -- simmer until thickened. Whisk in cheddar cheese. Pour vegetable mixture into cheese sauce and whisk until smooth. Serve immediately.
Blend the cheddar cheese and the sherry well.
Blend in the sour cream and then add all the rest of the ingredients.
Serve at room temperature.
SUGGESTED DIPPERS: Celery, Carrots, Radishes, Tomatoes, Polish Sausage, Cantaloupe, Crenshaw or Casaba Melon
Heat oil over medium high heat in large sauce pan, add onion, bell pepper, celery and jalapeno chile. Cook, stiring often for about 3 to 4 minutes, until vegetables are translucent.
Add cumin, corn, green chilies, milk and beans. Bring to a near boil, reduce heat and cover, simmer about 10 minutes, until flavor meld - stirring occasionally.
Stir in chicken.
Season with salt and pepper to taste.
Stir in cheddar cheese.
Ladle into bowls and garnish with minced cilantro.
Mix all items together except the additional 1 cup of cheddar cheese that you will use to roll the ball inches.
With a spoon pull mixture toward middle of the bowl and try to form a ball.
Then cover and place in refrigerator until chilled and firm.
After it has chilled, it will be easier to work with.
Roll the cheese mixture into a ball and roll in additional cup of grated cheddar cheese.
Roll until all sides are coated and press the cheese into the ball.
Heat oven to 350\u00b0.
Mix noodles, 3/4 cup Cheddar cheese and pepper in large bowl.
Place cream cheese, cottage cheese and eggs in blender or food processor fitted with steel blade.
Cover; blend until smooth.
Add to noodle mixture; mix lightly.
Spoon into greased 1 1/2-quart casserole.
Top with remaining Cheddar cheese.
Bake for 35 to 40 minutes, or until lightly browned.
ized.
Add oil, grated cheddar cheese and the milk. Stir till
Place cream cheese and cold pack Cheddar cheese in a microwave-safe bowl; slice cheese into chunks with a knife. Microwave cheese in 30-second intervals on high just until softened, stirring between intervals.
Stir red onion, Worcestershire sauce, black pepper, paprika, and hot sauce into cheese mixture with a fork until evenly combined; spoon into an airtight container and refrigerate, 8 hours to overnight.
Remove cheese spread from refrigerator about 30 minutes before serving.
Slice Cheddar cheese, about 1/8-inch thick.
Place cheese slices over slices of bread and sprinkle with garlic powder. Place slices in oven under broiler until cheese melts.
Makes a delicious snack.