tbsp olive oil. Bake for about 5 mins, until crispy
ub the inside of a cheese fondue pot, or medium, enameled cast
alt and pepper.
Bake for 15 mins. Add zucchini and
t a time, stir the cheese mixture into the wine, stirring
Put tomato juice and onion soup mix in large saucepot. Cook until boiling; lower to medium heat. Slice cheese
and add to above mixture. Cook until melted. Dip toasted bread cubes into hot cheese fondue.
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!
For Shrimp:
Over medium heat
EDIUM heat in a microwave for 6 to 7 minutes, or
FOR CHEESE CAKE TOPPING:
In a
For Cheese Spread: Combine ingredients in a sml bowl & refrigerate for use w/muffins
Combine the cornstarch and water in a bowl and stir well.
Heat the stock and lemon juice in a fondue pot over a flame. When the edges begin to bubble, gradually add the cheese in 1/4 cup increments. Cook for 10 mins, stirring, until the cheese has melted and is well combined.
When the cheese starts to bubble, add the cornstarch mixture. Cook for 5 mins, stirring, until the cheese has thickened.
Add the nutmeg and season to taste. Serve with bread, potatoes and vegetables for dipping.
ver the inside of your fondue pot. Then rub it in
ombine Champagne and shallot in fondue pot or heavy medium saucepan
he inside of the ceramic fondue pot with the garlic, then
Chop tomato and place in a sieve to drain out excess juice.
Place cheese in a big bowl. Toss with cumin and flour.
Add beer to fondue pot and boil for 2 minutes. Gradually add cheese by handfuls and stir until melted.
Fold in tomatoes and cilantro.
Reduce to heat to simmer.
Serve with Bread, Apples or Corn chips.
ook 2 minutes.
Add cheese and, using generous handfuls at
Preheat oven to 180 degrees. Place bread in oven for 3 to 5 minutes to dry out slightly. Remove and set aside.
In a large saucepan, simmer champagne until it reduces to 1/2 cup. Add cream and return to simmer.
Toss shredded cheese and cornstarch together and fold into champagne and cream mixture. Add white pepper. Stirring until smooth and blended.
Serve in a fondue pot surrounded by cubed bread.
Rub garlic around inside of fondue pot then discard. Whisk together 2 tbsp wine and cornstarch in the fondue pot until smooth. Add remaining wine and kirsch. Bring to a boil, stirring constantly, until mixture thickens. Reduce heat to low and add cheese, a handful at a time, stirring until cheese melts between each addition.
To serve, fold in herbs. Serve with crusty bread.
ag. Shake to make sure cheese is coated with cornstarch.
cup.
Gradually add cheese to pot and cook, stirring