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!
IN a saucepan melt butter.
Stir in flour, salt if desired, pepper, mustard and Worcestershire sauce until smooth.
Gradually add milk.
Bring to a boil, cook and stir 2 mins or til thickened.
Reduce heat.
Add cheese.
Cook and stir til melted.
Transfer to crock pot.
Keep warm on LOW.
Serve with bread, ham, sausage or broccoli.
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.
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.
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.
start with 4 oz of base (beer, milk or broth).
add garlic.
add 3 shakes of mustard powder.
stir.
add small amount of cheddar cheese.
mix thoroughly (using whipping motion until cheese is melted).
add five turns of pepper grinder.
add three to four shakes of worcestershire sauce.
fold in pepper & worcestershire.
remove mixing fork.
olor. Transfer to a warm fondue pot and serve with the bread
Mix the cream, wine (optional), Worcestershire sauce, dry mustard, pepper and mayonnaise together.
Beat with a whisk until the mixture is creamy and well blended.
Place in a fondue pot or pot over low heat; do not boil.
Immediately add the Cheddar cheese; stir to mix well.
Cook over low heat, stirring constantly, until the cheese has melted and blended with the other ingredients.
Cook for a few minutes longer.
Makes 2 3/4 cups. Serve with bite size pieces of Italian or French bread.
Bring beer and worcestershire sauce to a boil.
Add all other ingredients and stir until melted.
hickened.
Pour into a fondue pot and keep warm over the
Heat cream cheese with milk in fondue pot or saucepan on low heat.
Stir until it is smooth.
Add in the cheddar cheese; keep stirring!
Let completely melt together; stir in the onion.
You may dip the French bread into the fondue!
In a 2-quart pan (or fondue pot), combine soup, sherry, onion and Worcestershire sauce.
Combine cheeses and flour and add. Heat over low; stir occasionally until cheese is melted.
Dip crusty French bread, ham and apples.
Fry bacon and crumble.
Add onion and garlic (minced) to 1/4 cup bacon drippings.
Add soup, slowly stir in milk.
Blend until smooth.
Add cheese until melted.
Add bacon and rest of ingredients.
Pour into fondue pot and keep warm.
Garnish with bacon and parsley.
If mixture becomes too thick, add a little milk.
Makes 5 cups.
ngredients.
Transfer to a fondue pot or slow cooker; keep warm
Heat the cider or beer to a simmer over medium-low heat.
Toss together the cheese and the cornstarch.
Add cheese in large handfuls to the simmering liquid.
When the fondue is creamy (you may have to stir once), combine the butter, mustard,& worcestershire and add to the fondue.
Stir constantly with a wooden spoon until silky& smooth.
Season with cayenne and place in a table top fondue dish and place over heater.
Keep the fondue at a gentle simmer.
Guests then spear the bread dip in the hot fondue and MMMmmmmm.
3 to 4-quart pot, combine onion, red pepper, carrot
Stir Cheddar cheese soup, Cheddar cheese, wine, garlic, Worcestershire sauce, and dry mustard together in the top of a double boiler with the water gently simmering over medium-low heat; cook, stirring frequently, until the cheese is melted completely and the mixture is smooth, about 20 minutes
hile preparing the pot pie filling recipe. When the pot pie filling is
nion in bottom of crock pot.
Add chicken. No liquid
ressure cooker (such as Instant Pot(R)) and select the Saute