Mix all of the ingredients.
Marinate in the refrigerator for 24 hours.
Transfer to a fondue pot and serve bubbling.
Recipe will feed several.
saucepan (if using a fondue pot) or the top of
Combine the chocolate chips and milk in the top of a double boiler or heavy saucepan and stir constantly until melted and smooth.
Stir in peanut butter.
Stir in additional milk if needed to reach desired consistency.
Pour mixture into fondue pot and enjoy!
(If mixture gets to thick, add more milk.).
For the caramel fondue, heat sugar, cream and butter
Honey Mustard Sauce: Whisk all the ingredients together Serve warm or cold.
Easy BBQ Sauce: Combine all ingredients in a pot& cook over low heat until the sugar is dissolved.
Serve warm or cold.
Garlic Dill Sauce: Mix all the ingredients and chill until ready to serve.
hen stock boils, transfer to fondue pot and light heat source
*Suggested fondue dippers: Angel food or pound cake squares; banana, apple or pineapple chunks, strawberries, seedless grapes or marshmallows.
gain and stir into fondue.
Bring fondue to a simmer and
he food with *fingers, a fondue fork or a regular fork
In fondue pot, bring broth and wine
Melt cream cheese with white wine.
Add Swiss cheese, milk, Worcestershire sauce and parsley.
After this all blends thoroughly add crab meat.
Stir constantly.
I recommend you do this in a double boiler and transfer to a fondue pot later.
Both pots must be wiped with garlic.
Serve with apples and bread cubes to dip.
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Coarsely chop the chocolates.
Place in a small, heavy saucepan with the cream and coffee.
Cook over gentle heat, stirring frequently, until melted and smooth.
Stir in the vanilla.
Keep warm over hot water until ready to serve.
To serve, transfer to a fondue pot and continue to keep warm.
Offer an assortment of foods to dip (or add some of your own) with fondue forks or bamboo skewers designed for dipping.
Prep fruit and cake.
In a sauce pan, slowly heat whipping cream until bubbles form around the edges.
Remove pan from heat; whisk in chopped chocolate until mixture is smooth.
Stir in vanilla and, if desired, add liqueur.
Transfer mixture to a fondue pot and keep warm over low heat.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Take a microwave safe dish or even pyrex measuring cup large enough to hold the fondue ingredients and heat on high for 30 seceonds at a time checking to see if melted my mixing with a spoon each time.
You can put the blend in a decorative bowl.
Put the dippers out with plates and wooden skewers and enjoy immediately.
Cut the garlic clove, then rub it all inside of the fondue pot. Pour in the wine and lemon juice, and place over the lit burner. Gradually add the cheese, stirring throughout until completely melted.
When the cheese has melted and begins to bubble, blend the cornstarch with the kirsch and stir into the pot. Cook, stirring, for 2 to 3 minutes. Add remaining ingredients to taste.
Bring water, wine, butter, and seasoning to a boil.
Remove from heat and add cheese, setting the pot into a double boiler.
Stir thoroughly with a wooden spoon until cheese melts into a heavy sauce.
Adjust thickness by adding more wine or cheese.
Lightly toast bread cubes in the oven.
Serve in a ceramic bowl over a low flame, or in an electric fondue pot.
Make Uris' Easy Biscuit recipe.
Roll out to a 1/4-inch thick rectangle.
Spread with margarine.
Sprinkle with sugar and cinnamon.
Add chopped nuts.
Roll up and pinch ends closed.
Slice into 1-inch pieces.
Bake at 375\u00b0 on cookie sheet for 10 to 12 minutes or until light brown.
ven though my very old recipe states 35 minutes.