serving bowl.
For cheese fondue, bring 1 cup wine and
ub the inside of a cheese fondue pot, or medium, enameled cast
t a time, stir the cheese mixture into the wine, stirring
In a double boiler, pour in beer.
Add garlic and mustard powder. Stir.
Add cheese, a little bit at a time. Mix, let melt, then add more. Continue until all cheese has been added.
Add pepper and wostershire sauce. Fold.
Dip different varieties of bread (white, rye, pumpernickel), cauliflower, carrots, apples, broccoli into cheese fondue and ENJOY!
Put tomato juice and onion soup mix in large saucepot. Cook until boiling; lower to medium heat. Slice cheese
and add to above mixture. Cook until melted. Dip toasted bread cubes into hot cheese fondue.
ver the inside of your fondue pot. Then rub it in
ombine Champagne and shallot in fondue pot or heavy medium saucepan
he inside of the ceramic fondue pot with the garlic, then
r basket.
Meanwhile, place cheese in large saucepan.
Cook
In small chafing dish or fondue pot over low heat, heat undiluted soup, wine, chives and Worcestershire until hot and bubbly, stirring occasionally.
Cut bread into 1 1/2-inch chunks. To serve, let guests spear bread with fondue forks and dip into hot mixture.
Makes 3 cups.
ook 2 minutes.
Add cheese and, using generous handfuls at
Rub garlic around inside of fondue pot then discard. Whisk together 2 tbsp wine and cornstarch in the fondue pot until smooth. Add remaining wine and kirsch. Bring to a boil, stirring constantly, until mixture thickens. Reduce heat to low and add cheese, a handful at a time, stirring until cheese melts between each addition.
To serve, fold in herbs. Serve with crusty bread.
Whip cream cheese and butter together.
Stir in soup; dump in crabmeat.
Heat in fondue pot or bake in oven; but it should be served hot.
re tender.
For the fondue, melt butter in a medium
Combine the cornstarch and water in a bowl and stir well.
Heat the stock and lemon juice in a fondue pot over a flame. When the edges begin to bubble, gradually add the cheese in 1/4 cup increments. Cook for 10 mins, stirring, until the cheese has melted and is well combined.
When the cheese starts to bubble, add the cornstarch mixture. Cook for 5 mins, stirring, until the cheese has thickened.
Add the nutmeg and season to taste. Serve with bread, potatoes and vegetables for dipping.
Chop tomato and place in a sieve to drain out excess juice.
Place cheese in a big bowl. Toss with cumin and flour.
Add beer to fondue pot and boil for 2 minutes. Gradually add cheese by handfuls and stir until melted.
Fold in tomatoes and cilantro.
Reduce to heat to simmer.
Serve with Bread, Apples or Corn chips.
Combine all ingredients in a fondue pot.
Heat, stirring constantly until well blended and serve in fondue pot.
Serve with toasted French or Italian bread cubes.
carefully scoop out center of cheese leaving a 1/4\" shell
ver the inside of your fondue pot, leaving the crushed pieces
Preheat oven to 180 degrees. Place bread in oven for 3 to 5 minutes to dry out slightly. Remove and set aside.
In a large saucepan, simmer champagne until it reduces to 1/2 cup. Add cream and return to simmer.
Toss shredded cheese and cornstarch together and fold into champagne and cream mixture. Add white pepper. Stirring until smooth and blended.
Serve in a fondue pot surrounded by cubed bread.