CHEESE BRATWURST RECIPES

BEST FORMULA THREE-CHEESE FONDUE RECIPE | ALLRECIPES

Best Formula Three-Cheese Fondue Recipe | Allrecipes image

We tried a couple of recipes; this was voted the best! The Gruyere gives a very sweet and nutty flavour to the fondue, the sharp Cheddar makes it tangy, and the Emmentaler blends it all. Cooking the flour first helps the mixture not to be so pasty and powdery.

Provided by AhLimP

Categories Cheese Dips and Spreads

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 24 servings

Number Of Ingredients 6

Ingredients

1 cup white wine
1 tablespoon butter
1 tablespoon all-purpose flour
7 ounces Gruyere cheese, cubed
7 ounces sharp Cheddar cheese, cubed
7 ounces Emmentaler cheese, cubed

Steps:

Bring the wine to a boil in a small saucepan.
Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.

Nutrition Facts : Calories 112.9 calories, CarbohydrateContent 0.7 g, CholesterolContent 26.6 mg, FatContent 8.3 g, ProteinContent 6.9 g, SaturatedFatContent 5.1 g, SodiumContent 119.8 mg, SugarContent 0.2 g

RICOTTA CHEESE GNOCCHI RECIPE - NYT COOKING

Ricotta Cheese Gnocchi Recipe - NYT Cooking image

You think you know what gnocchi are: small, fork-tine-indented potato dumplings served with pesto or tomato sauce. They’re starchy, thick and filling, and rarely made well enough at home to justify the work. But gnocchi don’t have to be only that. “Gnocco” translates literally as “lump” (nice, huh?) and is a colloquial word for dumpling; gnocchi can be made out of semolina, cornmeal, spinach, even bread crumbs. One of my favorites: ricotta gnocchi, which is just as authentic as its potato relative, but lighter in texture and much easier to make.

Provided by Mark Bittman

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 8

Ingredients

Salt
One 15-ounce container ricotta cheese, preferably whole milk
2 eggs, lightly beaten
1 1/4 cups freshly grated Parmesan, plus more for serving
Freshly ground black pepper
3/4 to 1 cup flour
3 tablespoons unsalted butter
10 or more sage leaves

Steps:

Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.
Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.
When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.

Nutrition Facts : @context http//schema.org, Calories 419, UnsaturatedFatContent 8 grams, CarbohydrateContent 29 grams, FatContent 24 grams, FiberContent 2 grams, ProteinContent 22 grams, SaturatedFatContent 14 grams, SodiumContent 564 milligrams, SugarContent 6 grams, TransFatContent 0 grams

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