one before using in the recipe. The author mentions adding a
ime: \r\nCut rind off Raclette cheese and slice about 1
br>Place a piece of raclette cheese just off-center on
Preheat panini grill to medium-high heat (375 degrees).
Brush melted butter onto outer sides of each slice of bread. Spread a thin layer of honey on the inside of one slice of bread. Top with slices of raclette (enough to cover bread, about 1/8″ thick). Place the other slice of bread on top, buttered side up.
Grill sandwich for 3 minutes until cheese is melted and golden grill marks appear. Serve immediately and enjoy!
nsure the success of the raclette, the plates must be very
Preheat oven to 350\u00b0F.
Boil potatoes until tender, drain.
Thinly slice Raclette and place even amounts into three ovenproof ramekins.
Place the sausages in a baking dish.
Cook sausages and cheese at the same time, for about 10 minutes.
Slice the sausages into coin-shaped pieces.
Serve on dinner plates with melted cheese in the middle surrounded by piles of sausage, potatoes, fennel, and cornichons, along with a basket of sliced bread.
lice of French or Swiss Raclette Cheese and leave in oven
he frill part of the raclette and heat until the cheese
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Preheat the oven to 375 degrees.
Lightly grease a medium casserole dish.
Place 1/3 of the potatoes in the dish, season, and top with 1/3 of the cheese.
Repeat two more times.
Pour on the cream.
Cover and bake for 45 minutes.
Remove the cover and bake 15 minutes longer.
Allow to cool slightly before serving.
Cook potatoes for 20 mins in boiling water. Drain and set aside to cool. Break up potatoes into small pieces.
Cook bacon on the grill plate of the raclette until crispy. Arrange potatoes, diced plums and bacon in the raclette pan. Top with cheese slices and grill for 5 mins. Garnish with chopped parsley.
Boil potatoes in salted water until tender.
Preheat oven to 400F.
When tender (not quite mashed potatoes tender, but close. Should still have chunks), mash and add mascapone, salt, pepper, and heavy cream.
Mix well and taste to check salt & pepper levels.
Transfer to 1-1/2 qt corningware dish, layer cheese on top, bake until cheese is nicely browned, check at five minute intervals.
Preheat oven to 350 degrees F (175 degrees C).
Cut a checkerboard pattern of 1-inch square segments into most of the loaf, leaving the bottom crust intact.
Combine Swiss cheese, bacon, butter, and garlic in a bowl. Spoon the mixture between the loaf segments. Stuff the loaf with slices of Raclette. Drizzle olive oil all over the top; sprinkle with salt. Place loaf on a pizza stone.
Bake in the preheated oven until crust is golden brown, about 35 minutes.
Put potatoes in a 4- to 5-quart pan. Barely cover with water, put lid on pan, and place over high heat. When boiling, reduce heat and simmer until potatoes are tender when pierced, about 20 minutes.
Meanwhile, Slice cheese; arrange in a shallow 8- by 11-inch casserole or 4 individual casseroles, each about 5 inches wide.
When potatoes are cooked, drain off most of the water and keep warm.
Broil cheese about 6 inches below heat until melted, about 5 minutes.
To eat, put potatoes, onion, and pickles on dinner plates. Spoon hot ...
adding more chevre or more raclette as we see fit. Sometimes
Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard or set aside garlic. Add wine to pot and bring just to a simmer over moderate heat. (You may as well enjoy a glass at this time.).
Mix cornstarch with shredded cheese and gradually add cheese to pot and cook, stirring constantly in a zig zag pattern (rather than circular motion) until cheese is melted and creamy. Don't let the cheese boil if you can help it.
If the fondue is still lumpy after the cheese melts, adding a few drops of lemon juice will help.
Bring ...