COLBY-JACK RECIPES

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COLBY-JACK CHEESE SAUCE RECIPE | MYRECIPES



Colby-Jack Cheese Sauce Recipe | MyRecipes image

Versatile soup bases are seasoned pastes that add a big boost of concentrated flavor, similar to bouillon granules but much grander in taste.

Provided by Sharon Buterbaugh, Afton, Virginia

Total Time 16 minutes

Prep Time 10 minutes

Cook Time 6 minutes

Yield Makes 2 cups

Number Of Ingredients 7

¼ cup butter
¼ cup all-purpose flour
1 tablespoon jarred chicken soup base
1?½ cups milk
1 cup (4 oz.) shredded Colby-Jack cheese
1 tablespoon horseradish
½ teaspoon pepper

Steps:

  • Melt 1/4 cup butter in a heavy saucepan over low heat; whisk in flour and chicken soup base until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in 1 1/2 cups milk; cook over medium heat, whisking constantly, 3 to 5 minutes or until mixture is thickened and bubbly. Remove from heat, and whisk in Colby-Jack cheese, horseradish, and pepper, whisking until cheese is melted.

COBLY OR MONTERAY JACK FONDUE RECIPE - FOOD.COM



Cobly or Monteray Jack Fondue Recipe - Food.com image

Most classic fondue recipes use Swiss or Swiss and Gruyere cheese. Not all cheese made good fondues and will separate into two layers of cheese and wine, or are too runny to be used. This recipe has been modified to work with Colby or Monterey Jack neither of which work well in the classic fondue recipe.

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 10 serving(s)

Number Of Ingredients 8

3 cups colby or 3 cups monterey jack cheese, shredded
1 cup gruyere
1 1/2 teaspoons cornstarch
1 garlic clove
3/4 cup dry white wine
2 teaspoons lemon juice
1 dash nutmeg
1 dash pepper

Steps:

  • Combine cheese and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
  • Rub inside of pot with garlic clove cut in half. Discard garlic.
  • Note: When choosing your wine you may choose a color or flavor other than what is listed here. Sherry is good for appetizer fondue; Champagne, Nechatel or Fendant de Sion are good for either appetizers or the main course; and Rhine, Moselle, Chablis, Sauterne are best for main dishes.
  • Pour in wine and lemon juice. Warm until bubbles rise to the surface. Do not cover or boil.
  • Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of nutmeg and pepper. Transfer to fondue pot and keep warm over fondue burner.
  • Note: If fondue becomes too thick add a bit of warmed wine. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.

Nutrition Facts : Calories 194.9, FatContent 14.4, SaturatedFatContent 8.9, CholesterolContent 44.1, SodiumContent 242, CarbohydrateContent 1.9, FiberContent 0, SugarContent 0.4, ProteinContent 11.3

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Most classic fondue recipes use Swiss or Swiss and Gruyere cheese. Not all cheese made good fondues and will separate into two layers of cheese and wine, or are too runny to be used. This recipe has been modified to work with Colby or Monterey Jack neither of which work well in the classic fondue recipe.
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