BEST FONDUE POT RECIPES

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CHEDDAR CHEESE FONDUE (COURTESY OF THE MELTING POT) …



Cheddar Cheese Fondue (Courtesy of the Melting Pot) … image

Make and share this Cheddar Cheese Fondue (Courtesy of the Melting Pot) recipe from Food.com.

Total Time 15 minutes

Prep Time 15 minutes

Yield 3-4 serving(s)

Number Of Ingredients 7

4 ounces skim milk or 4 ounces broth
1 teaspoon chopped garlic
6 ounces cheddar cheese
pepper
mustard powder
Worcestershire sauce
apple (cut up to dip)

Steps:

  • 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.

Nutrition Facts : Calories 247.3, FatContent 18.8, SaturatedFatContent 12, CholesterolContent 59.6, SodiumContent 354.5, CarbohydrateContent 2.4, FiberContent 0, SugarContent 0.3, ProteinContent 14.4

INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES



Instant Pot Recipes – The official curated Instant Pot recipes image

Provided by Instant Brands Culinary Team

Total Time 10 minutes

Number Of Ingredients 10

4 pounds meaty beef stock bones (with lots of marrow and knuckle bones)
1 pound stew meat  and/or beef scraps (cut into 2-inch chunks, chuck or flank steak)
1 tbsp olive oil
1 medium onions (quartered)
1 large carrots (cut into 1 to 2-inch chunks)
1 large celery rib (cut into 1-inch segments or handful celery tops)
3 garlic cloves (unpeeled, smashed)
handful fresh parsley (including stems and leaves)
2 bay leaves
8-10 peppercorns

Steps:

  • Preheat oven to 400°F. Rub a little bit of olive oil over the stew meat. Place stock bones and stew meat into the Cooking Vessel.
  • Once the oven has preheated, place the Cooking Vessel into the oven. Roast in the oven for about 45 minutes. Turn the bones and meat pieces half-way through cooking, until nicely browned.
  • When the bones and meat are nicely browned, remove theCooking Vessel from the oven and place it into the Cooking Base.
  • Add carrots, onions celery tops, garlic, parsley, bay leaves and peppercorns into the Cooking Vessel.
  • Fill with cold water, 2 inches over the top of the bones (about 8-9 cups of water).
  • Close the lid. Select-SLOW COOK and set the time to 12 hours. Press START.
  • From time to time check in on the stock and use a large metal spoon to scoop away the fat and any scum that rises to the surface.
  • Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock.
  • Once the cooking cycle is complete, open the lid.
  • Strain the beef stock through strainer.
  • Serve immediately or let cool to room temperature then chill in the refrigerator. If you plan to freeze the stock, however, remove and discard the fat, pour the stock into a jar or plastic container.

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