Fondue sauce: place oil in a pan,
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.
f your table & place the fondue pot stand in the center
Soak fondue pot in cold water for two hours before using.
Cut the garlic clove in half. Rub the inside of the fondue pot with garlic, then add the white wine and lemon juice. Bring to a simmer over low heat.
Mix shredded cheese with cornstarch.
Add the cheese mixture all at once. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5-10 minutes.
Add the nutmeg. Season with salt, pepper and hot sauce to taste.
Set over low flame to keep fondue melted during serving.
oom temperature.
To prepare fondue:
Rub the inside of
Combine white Cheddar cheese, Swiss cheese, Parmesan cheese, and cornstarch together in a bowl; set aside.
Stir Irish stout beer, steak sauce, Worcestershire sauce, garlic powder, hot pepper sauce, and mustard powder together in a fondue pot; set heat under fondue pot to medium.
Stir cheese mixture, 1/2 cup at a time, into stout beer mixture in fondue pot until cheese is completely melted and the fondue is thick and smooth. Do not let the fondue boil.
Season with black pepper to taste.
Brown ground turkey in saucepan; drain off fat.
Stir in spaghetti sauce mix and tomato sauce.
Add cheeses gradually. Stir over low heat until cheese is melted.
Blend together wine and cornstarch.
Add to cheese mixture.
Cook, stirring constantly, until thickened and bubbly.
Transfer to fondue pot and place over fondue burner.
Spear bread cubes with fondue fork. Dip into fondue mixture, swirling to coat.
Combine custard, cocoa powder and chocolate in a medium saucepan over medium-low heat, stirring constantly, until chocolate has melted and mixture is smooth. Transfer to a small ceramic fondue pot.
Thread fruit and marshmallows onto 12 skewers. Serve with fondue.
orcestershire sauce and mix well.
In a saucepan or fondue pot
In fondue pot, bring broth and wine
nd butter in a metal fondue pot to 375 degrees F
In saucepan brown ground beef; drain off excess fat.
Stir in spaghetti sauce mix and tomato sauce.
Add cheese gradually; stir over low heat until cheese is melted.
Blend together cornstarch and wine; add to cheese mixture.
Cook and stir until thickened and bubbly.
If fondue becomes too thick, add a little warmed Chianti.
Transfer to fondue pot; place over fondue burner.
Serve with Italian bread cut in bite-size pieces.
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.
separate platter.
Place sauce (s) of choice into suitabably
ustard, hot sauce and Worcestershire sauce.
Transfer fondue to warm fondue pot and
b>sauce, hot sauce, plum sauce, sweet and sour sauce, thai hot sauce, peanut sauce, mustard, barbeque sauce
lastic bag, combine the soy sauce, Worcestershire sauce and garlic; add meat
br>Heat oil in a fondue pot over an alcohol burner
dash of pepper sauce. Transfer to fondue pot and keep warm
br>To make the barbecue sauce, put tomato paste, vinegar, honey