t a time, stir the cheese mixture into the wine, stirring
serving bowl.
For cheese fondue, bring 1 cup wine and
ub the inside of a cheese fondue pot, or medium, enameled cast
Rub the inside of the fondue pot with the cut clove of garlic. Mix the cornstarch with the brandy.
Add cheese, wine and cornstarch mix.
Do not boil.
Stir constantly, until melted and well mixed.
Keep warm to serve.
Serves 6 to 8.
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.
if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
he inside of the ceramic fondue pot with the garlic, then
In large bowl, mix grated cheese and flour.
Set aside; rub inside of 3-quart saucepan with garlic and discard garlic.
Add grape juice and lemon juice; heat until liquid bubbles.
Turn heat low.
With saucepan still on low heat, gradually add cheese/flour mixture, 1/2 cup at a time, stirring constantly with a wooden spoon until cheese melts.
Season with salt, pepper and nutmeg. Transfer to a fondue pot and serve with crusty French bread. Recipe yields 3 1/2 cups of fondue sauce.
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.
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.
In saucepan over low heat, melt cream cheese in wine, stirring constantly.
Coat Swiss cheese with cornstarch.
Stir crab meat, Swiss cheese, milk, Worcestershire sauce and parsley into wine mixture.
Heat through.
Transfer to fondue pot to keep warm. Spear bread cubes with fondue fork; dip into fondue.
Makes 3 cups.
Mix together cornstarch, wine, water and seasoning until smooth.
Microwave on High (100%) for 4 to 6 minutes or until thickened.
Stir occasionally.
Stir in cheese until melted.
If not completely melted, microwave on High (100%) for 1 to 2 minutes or until melted.
Serve hot with French bread cubes.
Recipe yields about 3 cups.
In 4-cup glass measure, cook cream cheese and wine in microwave oven on High power for 2 minutes; stir every 30 seconds.
Toss Swiss cheese with cornstarch.
Drain crab; flake, removing cartilage.
Stir crab, Swiss cheese, milk, Worcestershire sauce and parsley into wine mixture; microwave 3 minutes, stirring once. Transfer to fondue pot or chafing dish; keep warm.
Dip bread cubes swirling to coat or spoon onto crackers.
Makes about 3 cups.
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.
cup.
Gradually add cheese to pot and cook, stirring
br>In a saucepan or fondue pot (I have an electric
Rub the inside of the fondue pot with a clove of garlic.
Pour 2 cups of dry white wine in the fondue pot.
Heat until ALMOST boiling.
Use 1/2 pound Swiss cheese and 1/2 pound guryere cheese, cubed.
Put in a bag and toss with 1/3 cup flour.
Add cheese by handfuls to the wine.
Make sure all the cheese has melted before adding more.
When all the cheese has been added and melted, pour in 1/3 cup sherry and mix.
I serve with cut up egg bagels.
It is very good.
ver the inside of your fondue pot. Then rub it in
Toss cheese and flour in bowl.
Heat wine and garlic in electric fondue pot just until bubbles form.
Remove and discard garlic.
Add cheese to the wine, a handful at a time, stirring with wooden spoon until each addition is blended.
Stir in Kirsch and nutmeg.
Keep fondue warm on low setting during dipping.