SIMPLY FONDUE RECIPES
CHEDDAR-BEER FONDUE RECIPE | ALLRECIPES
A great Cheddar-based fondue recipe for dipping cubed pieces of French bread, broccoli, cauliflower, baby carrots, or Granny Smith apples!
Provided by danzer19
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 8 servings
Number Of Ingredients 6
Steps:
- Mix Cheddar cheese and flour together in a bowl.
- Bring beer to a light boil in a fondue pot; add garlic, Worcestershire sauce, and mustard powder and stir. Gradually stir cheese mixture into beer mixture. Reduce heat to low; cook and stir mixture until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 248.1 calories, CarbohydrateContent 3 g, CholesterolContent 59.6 mg, FatContent 19 g, FiberContent 0.1 g, ProteinContent 14.6 g, SaturatedFatContent 12 g, SodiumContent 367.5 mg, SugarContent 0.5 g
JALAPENO CHEDDAR CORNBREAD RECIPE | INA GARTEN | FOOD NET…
Provided by Ina Garten
Categories side-dish
Total Time 1 hours 5 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 12 large pieces
Number Of Ingredients 11
Steps:
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
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CHOCOLATE FONDUE RECIPE | RACHAEL RAY | FOOD NETWORK
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Reviews 4.2
Total Time 15 minutes
Category dessert
Reviews 4.2
Total Time 15 minutes
Category dessert
- Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream. Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.
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