Melt the chocolate in the top of a double boiler set over simmering water, stirring constantly.
Transfer to a fondue pot.
Spoon the marshmallow creme into the center of the chocolate. Do not stir.
Add the rum to the pot and ignite carefully, using a long wooden match or lighter. Allow the flame to burn out and stir gently to combine.
Sprinkle with the graham cracker crumbs. Keep fondue warm over low heat.
Using a double boiler fondue pot, heat mixture of chocolate and caramel to a temperature no greater than 135\u00b0F
Stir frequently. (For thinner chocolate, slowly add whole milk while stirring until desired consistency is reached.)
Slowly pour rum into fondue pot.
Ignite liquor by touching lighted match to edge of pot.
After flame burns, sprinkle nuts over chocolate mixture.
Serve at 120\u00b0F with assorted fruits, marshmallows, cheesecake, brownies and more.
Heat vegetable stock in fondue pot until it begins to simmer.
Add all other ingredients, bring to simmer.
Place individual pieces of desired meat or veggies on fondue fork and put in pot until correct temperature has been reached. Lobster and shrimp may take under a minute to cook while beef and pork will take slightly longer. Take the necessary precautions so you don't eat raw meat.
Combine ingredients in saucepan on stovetop.
Bring to a boil.
Transfer to fondue pot with alternative heat source.
Use to cook beef, shrimp, potstickers, chicken, mushrooms, potatoes, broccoli -- or anything else you can think of.
Veggies are wonderful with \"Green Goddess Dip\" recipe # 346525.
ounces white chocolate into fondue pot liner. Heat to 125 degrees
Add ingredients into your fondue pot or mini crock pot. Stirring as it melts until all ingredients are combined.
For a faster method, heat the margarine or shortening and the heavy cream in a sauce pan over med-low heat until melted. Remove hfrom heat. Stir in the rest of the ingredients until melted and well-combined.
Transfer to your fondue pot.
Serve with bananas, pineapple, strawberry, pound cakes.
Mix cheeses with flour.
Heat beer in fondue pot until steaming.
Add Worcestershire, garlic, mustard and pepper; mix well.
Add cheese and stir until melted.
Use chunks of bread, veggies and apples for dipping in cheese mixture.
saucepan (if using a fondue pot) or the top of double
heese. Pour into a warm fondue pot and keep warm over low
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!
Heat the beer on high heat until hot, add spinach, artichoke hearts and minced garlic and stir with a fork.
Slowly add shredder cheddar. Whip continuously with a fork. Continue to add cheese and whip until your cheese is a \"warm honey\" consistency.
Add pepper and stir with a fork until the consistency is uniform.
Turn the heat down to low, place bread and vegetables in to a basket or platter.
Skewer bread and vegetables and dip into cheese fondue.
f a 4-quart heavy pot with cut sides of garlic
hen stock boils, transfer to fondue pot and light heat source.
Directions
1. Combine Ingredients in a bowl until completely blended. Chill.
A couple of notes on this recipe - If you are watching your diet, I recommend using Neufchatel cheese rather than low fat cream cheese. I have tried it with low fat cream cheese and the results were pretty disappointing. Whatever you do - don't go with fat free. You are better off skipping it all together.
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.
In fondue pot, bring broth and wine to
he food with *fingers, a fondue fork or a regular fork
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.
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.
For the caramel fondue, heat sugar, cream and butter