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Fondue indienne Rub the bottom and sides of the fondue pot with the clove of garlic before
crushing it and using it in the next step.
Bring the garlic, onion, wine and curry powder to simmering point in the
fondue pot. If you want to speed things along a litt
Monterey jack fondue In a small saucepan melt margarine; stir in flour, onion, garlic powder, and red
pepper. Stir in milk and broth all at once. Cook and stir until thickened and bubbly.
Gradually add cheese, stirring until cheese is melted. Transfer to a fondue pot; p
Easy cheddar swiss fondue Combine cheddar and Swiss cheeses in a bowl. Sprinkle with flour; toss lightly to coat.
Heat wine, or beer, in a medium saucepan until simmering but not boiling; reduce heat to maintain temperature. Gradually add the cheese mixture, by small handfuls
Monterey mexicali chops 1. In a heavy skillet, heat oil over medium-high heat. Brown the chops 2 minutes per side.
2. Add the salsa, (about 2 tablespoons over each chop) cumin and oregano.
3. Cover and simmer for 8 minutes at a lower temperature.
4. Top with cheese. Cover
Caper mayonnaise for meat fondue Combine all ingredients. Refrigerate until serving.
Makes 1 1/4 cups.
Cheddar tomato fondue Cook tomatoes and garlic in butter in a 4-quart heavy saucepan over moderately low heat, stirring occasionally, until most of liquid is evaporated, about 5 minutes. Stir together wine and cornstarch in a small bowl, then stir into tomatoes and simmer gent
Fondue, chocolate finely chop the chocolate.
heat the soy creamer in a heavy pot over medium heat, do not boil.
gradually add the chocolate, stirring to smooth. do not overheat, choc
olate burns easily.
*optional* add 2 tablespoons of liquour, like grand marnier (orange)
Crockpot fondue italiano In a skillet or crock-pot with a browning unit, cook beef until crumbly;
pour off excess fat. In the crock- pot, combine beef with dry spaghetti
sauce mix, tomato sauce, cheddar and mozzarella cheeses. Cover and cook on
low for 2 hours. Dissolve c
White chocolate fondue Preparation : Combine chocolate and cream in a double boiler. Stir until the chocolate melts completely. The mixture should be creamy, do not overcook. Mix thoroughly. Put mixture in a fondue pot and keep a low flame on to keep it warm. Serve with any typ
Cheddar harvest fondue In a medium saucepan combine until smooth: milk, apple juice, flour,
mustard, onion powder, salt and black pepper. Cook and stir over medium
heat until mixture thickens and boils; cook and stir one minute longer.
Remove from heat; add cheese; stir
Cheese fondue (usda) Mix cottage cheese with 1/4 cup milk in a blender until smooth.
Melt fat in a saucepan. Stir in cornstarch, garlic powder, and dry
mustard; mix well.
Add 3/4 cup milk. Cook over medium heat, stirring constantly until
thickened, about 2 to
Beer cheese fondue Rub inside of heavy saucepan with cut surface of garlic; discard garlic. Add beer and heat slowly. Coat cheeses with flour. Gradually add to beer, stirring constantly, till mixture is thickened and bubbly. (Do not allow mixture to become too hot.) Stir in
Cheese fondue, american style Heat cheese soup in fondue p
ot or heavy skillet on low. Slowly add
grated cheddar cheese, Kirsch, and garlic (for best results use
freshly pressed) If mixture looks too thin, add 2 or 3 tb flour to a
small amt. of cold milk, stir until smooth, and slowly
Hot-cheese mushroom fondue In a 3-quart saucepan, heat soup. Over low heat, add cheese, sour cream,
mustard and Worcestershire sauce. Stir until cheese is melted. Just before
serving, stir in chives. Transfer to fondue pot and serve.
Zesty tomato fondue In a 2-quart pan over medium heat, cook onion and garlic in butter until
golden. Add tomatoes (break up with a spoon) and their liquid, basil,
oregano, and pepper; heat to a simmer. Meanwhile, combine Cheddar and
Parmesan cheeses with cornstarch.
Crockpot cheese fondue dip Combine condensed soup, grated cheese, Worcestershire sauce, lemon juice,
and chives. Cover and heat on > low in crock-pot for 2 to 2-1/2 hours. Stir
until smooth and well blended. Keep hot in the pot.
Liberty house fondue In a crockpot or fondue pot, blend ingredients, using low heat, stirring often until cheese melts and mixture is hot. If fondue is too thick, add a little warm white wine and stir taking care not to over heat, or cheese will curdle. Serve with cubes of Fr
Swiss cheese & porcini fondue *Porcini are available at Italian markets and specialty foods stores.
Soak porcini mushrooms in 1 1/2 cups hot water until softened, about 20 minutes. Drain, reserving soaking liquid. Squeeze mushrooms dry. Chop.
Mix Emmenthal and Gruyere cheese and corns
Cheese fondue from katherine smith Rub inside of fondue pot with cut garlic clove. Place pot on stove,
pour in chicken broth and lemon juice, and cook over medium heat until
bubbly. Turn heat to low, and gradually stir in cheeses with a wooden
spoon. Blend in cornstarch, and contin
Fondue #1 Grate the cheese. melt the butter in a saucepan and add the flour,
stirring with a wire whisk. Add the milk, stirring rapidly with whisk.
When blended and smooth, add the garlic, pepper, nutmeg and wine. Add the
kirsch, if desired. Serve hoi
Chocolate fondue 1. In heave saucepan, melt chocolate over low heat.
2. Stir in condensed milk and milk combination
3. Heat through.
4. Transfer to Fondue Pot.
Chocolate-peanut fondue In a medium saucepan combine the chocolate chips, sugar, and milk. Cook,
stirring constantly, until chocolate is melted. Stir in the peanut butter.
Cook and stir until heated through.
Pour mixture into a fondue pot; place over fondue burner set on
Monterey penne Place veggies and 2 tbsp water in a covered microwaveable dish. Cook on
high for 4-5 minutes. Drain veggies and toss with pasta and cheese. Makes
2 servings.
Origin: Kraft What's Cooking magazine, 9th issue. Shared by: Sharon
Stevens,
Amaretto-mascarpone fondue For dipping : Grilled or broiled peaches, nectarines and pears.
In a small-size saucepan, heat mascarpone cheese over low heat, stirring
constantly, until melted. Stir in sugar, amaretto and orange extract and
heat 1 to 2 minutes.
Transfer to a cerami
Cheese fondue Put the cloves of garlic in a garlic press into medium saucepan. Rub the entire pan with the garlic and discard the clove pieces. Heat the wine and lemon juice for one minute. Add the cheeses and stir, heating for a
pproximately 3 minutes. Stir in cornsta
Fondue Rub around inside of earthenware casserole with garlic, and warm up the wine together with lemon juice. Add cheese gradually, stirring all the time. Boil up on a good heat, then add the kirsh mixed with cornstarch or flour to a smooth paste. Continue t
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