219352 cheese fondue courtesy melting Recipes

garlic clove, halved (optional), dry white wine, tub refrigerated alfredo sauce, shredded swiss cheese (2 cups), ground nutmeg, kirsch or brandy (optional)

all-purpose flour, shredded emmenthaler or swiss cheese, ground nutmeg, garlic clove, halved, fat-free , less-sodium chicken broth, dry white wine, kirsch (cherry brandy), pink lady apples, each cored and cut into 9 wedges

flour, salt, dry mustard, cheddar cheese, grated, butter, melted, onion, sliced (a mild 1-like vidalia), butter, noodles, cooked and drained, eggs, milk, hot, salt, pepper, cheddar cheese, grated

frozen california-blend vegetables, frozen cheese ravioli, butter, melted, salt-free seasoning blend, shredded parmesan cheese

milk, eggs, salt, all-purpose flour, cottage cheese, egg yolk, melted butter, white sugar, lemon juice, vanilla extract, butter , or as needed, cinnamon sugar , or as needed

flour, sugar, baking powder, baking soda, salt, grated cheddar cheese, plain yogurt, melted butter, eggs

flour, salt, baking powder, milk, grated cheese (whatever you desire), beaten egg, melted butter, egg whites , stiffly beaten

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

unsalted butter, chopped fresh thyme leaves, minced garlic, heavy cream, cambozola blue cheese, crumbled , or other blue cheese, freshly ground black pepper, fondue pot, serve with cubed french bread , vegetables, walnuts, apple wedges, figs, apricots etc.

pumpkin, butter, melted, nutmeg , for baking the pumpkin, cinnamon , for baking the pumpkin, olive oil, scallions, finely sliced, garlic cloves, minced, emmenthaler cheese, grated, gruyere cheese, grated, sherry wine or 1 cup dry white wine, cornstarch, mixed to a smoothpaste with some water, grated nutmeg, cinnamon, paprika

white wine, butter, all-purpose flour, gruyere cheese, cubed, sharp cheddar cheese, cubed, emmentaler cheese, cubed

water, frozen california-blend frozen vegetables, frozen cheese ravioli, butter, melted, shredded parmesan cheese

cream cheese,softened, butter melted, black olives,chopped, only) chopped, sweet relish, nuts to roll in

tubes of crescent rolls, cream cheese, sugar, vanilla, melted butter, cinnamon

all-purpose baking mix, milk, shredded cheddar cheese, butter or margarine, melted, minced fresh parsley, garlic powder

soft white bread cubes, eggs, cheddar cheese shredded, butter melted, milk, turkey or ham diced, mushrooms diced

shredded butterkase cheese, shredded fontina cheese, all-purpose flour, white wine, dry sherry, chopped shallots, fresh ground pepper, crumbled blue cheese, chopped scallions

shell pasta, coarsely chopped baguette, melted butter, dry white wine, shredded emmenthaler cheese, shredded gruyere cheese, cornstarch