serving bowl.
For cheese fondue, bring 1 cup wine and
ub the inside of a cheese fondue pot, or medium, enameled cast
t a time, stir the cheese mixture into the wine, stirring
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!
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.
if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
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
n the Emmentaler and Gruyere cheese, about 1/2 cup at
ook 2 minutes.
Add cheese and, using generous handfuls at
izza dough according to the recipe. Divide the dough into 4
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.
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.
Rub the garlic clove (if using) around the inside of a fondue pot or nonaluminum saucepan, then discard.
Add the wine and heat to boiling.
Reduce flame (or stovetop) to low and add the Alfredo sauce, Swiss cheese, and nutmeg.
Stir constantly until the cheese is melted and very hot.
Add the kirsch or brandy (if using).
Serve with cubes of bread, sliced pears, and sliced apples.
re tender.
For the fondue, melt butter in a medium
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.
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.
Combine all ingredients in a fondue pot.
Heat, stirring constantly until well blended and serve in fondue pot.
Serve with toasted French or Italian bread cubes.
ver the inside of your fondue pot, leaving the crushed pieces