20317 cheesy dip fondue Recipes

boneless skinless chicken breast, taco seasoning mix , cheesy (i always use old el paso), red bell pepper, green bell pepper, red onion, soft flour tortillas, santa fe pinto red beans and rice mix

dipping sauce, mayonnaise, ketchup, cream-style horseradish sauce, paprika, salt, dried oregano, ground black pepper, cayenne pepper, blooming onion, egg, milk, all-purpose flour, salt, cayenne pepper, paprika, ground black pepper, dried oregano, dried thyme, ground cumin, sweet onion, vegetable oil for frying

dip, garlic bulbs separated into cloves, olive oil, sour cream or yogurt, mayonnaise, paprika and salt to taste, potatoes cut into wedges, olive oil, garlic clove finely chopped, paprika and salt to taste, spoon diced oregano

white beans-drained and rinsed, extra virgin olive oil, garlic-crushed, cayenne pepper, black pepper, kosher salt, dried thyme, liquid smoke flavoring, fresh chives-chopped, marinated artichoke hearts-drained and chopped, chopped mild green chilies, shredded sharp cheddar cheese, low fat cream cheese-softened, crackers and chips to dip, bread for sandwich spread, chicken broth + croutons for soup

rhodes dinner rolls, thawed to room temperature, cooked, crumbled bacon, favorite dipping sauces

dip, sour cream, cream cheese, cut up and softened, powdered sugar, tequila, orange juice concentrate, lime juice, whipping cream, kabobs, angel and/or lb cake cubes, assorted fresh fruit

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.

dips , black bean dip, jalapeno style, low-fat sour cream, mayonnaise, taco seasoning mix, green chiles, chopped, drained, prepared guacamole, cheddar cheese, shredded, green onions, sliced, red ripe tomatoes, chopped, ripe olives, sliced, jalapeno peppers, pickled, sliced

dip, bottled ranch dressing, green chiles, chicken, all purpose flour, taco seasoning, oil, chicken drummettes, dried parsley flakes

dipping sauce, reduced-sodium soy sauce, seasoned rice vinegar, whole scallion, finely chopped (about 1 tbsp), toasted sesame seeds, crushed red pepper, dumplings, shrimp, peeled and deveined, whole scallions, coarsely chopped, water chestnuts, chopped, minced peeled fresh ginger, dry sherry, oyster sauce, asian (dark) sesame oil, garlic, minced, egg white, wonton wrappers (round or square)

dip, vegetable oil, shallot, minced, garlic cloves, minced, frozen chopped spinach, thawed, marinated artichoke hearts, roughly chopped, bacon strips, fried until crisp and crumbled, lemon zest, sour cream, kosher salt, freshly ground black pepper, pita crisps, kosher salt, dried basil, garlic powder, onion powder, dried oregano, ground black pepper, celery salt, vegetable oil, pitas, cut into 12 wedges each

dip, sour cream, prepared horseradish, cayenne pepper , to taste, salt and pepper, to taste, fries, frozen french fries, colby-jack shredded cheese, bacon, cooked and drained, garlic powder , salt and pepper, optional, peanut oil for frying

dip, canned chick peas, rinsed and drained, garlic crushed, salt, tahini, lemon juice, oil, paprika, chopped parsley, chopped onion

saucepan, mixing bowl (that will sit on top of saucepan), measuring cup, measuring spoons, fondue serving set, fondue skewers, handy fuel or denatured alcohol, heavy cream, premium semisweet chocolate (recommended : lindt or callebaut), real vanilla extract, brandy, strawberries , bananas, pineapple, brownies, marshmallow, cookies, or any other dipping item of your choice

saucepan, mixing bowl (that will sit on top of saucepan), measuring cup, measuring spoons, fondue serving set, fondue skewers, handy fuel or denatured alcohol, heavy cream, premium semisweet chocolate (recommended : lindt or callebaut), pure vanilla extract, brandy, strawberries , bananas, pineapple, brownies, marshmallow, cookies, or any other dipping item of your choice

sharp white cheddar, grated, blue cheese, beer, coarse kosher salt and ground pepper, cubed french bread, for dipping, quartered fig, for dipping, stalks blanched asparagus, for dipping, cut and cored apple, for dipping, cut and cored pear, for dipping

whole milk, butterscotch chips, smooth peanut butter, boiling water, thick-cut bacon, cooked and cut into 1-inch pieces, for dipping, gala apples, cored and sliced, for dipping, pretzel stick, for dipping, marshmallow, for dipping

light cream (or half and half), honey, smooth peanut butter, bananas, peeled, sliced into 1 inch chunks (for dipping ), marshmallows (for dipping ), strawberries (for dipping ), granny smith apple, sliced into 1 inch cubes (for dipping ), chocolate chip (for topping ), crushed honey roasted peanuts (for topping ), graham cracker crumbs (for topping )