1016 edam fondue Recipes

butter, sliced leek, broccoli, stalks sliced and florets kept seperate from the stalks, peeled cubed new potatoes, chicken stock or 6 cups chicken broth, milk, grated edam cheese , plus extra grated cheese for garnish

strong bread flour, active dry yeast, salt, extra virgin olive oil, tomatoes, chopped, tomato concentrate (optional), chili powder (hot ), garlic clove, peeled, oregano, onion, green pepper, red pepper, edam cheese

boneless skinless chicken breasts, edam cheese, shredded, sun-dried tomatoes, roughly chopped, thyme leaves, prosciutto

edam cheese, red pepper, cut in strips, olive oil, white vinegar, red pepper, finely chopped, oregano, thyme, green peppercorn, garlic cloves

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.

butter, diced onion, diced mushrooms, chopped fresh parsley, red wine, eggs, fat free sour cream, red pepper flakes, salt, shredded edam cheese, cooked salad shrimp, unbaked pie shell

cauliflower, eggs, condensed milk, flour, milk, salt and pepper, to taste, paprika , to taste, aged edam cheese, grated

petite gouda cheese (whole ) or 7 oz edam cheese (whole), tomatoes, cored and diced, basil, finely chopped, baguette, sliced and toasted

caraway seeds , optional, cornstarch, cubes of french , rye, pumpernickel or multigrain bread, cucumber chunks, red and green pepper slices or pickled onions, freshly squeezed lime juice, freshly squeezed lime juice, garlic, halved, grated edam cheese, grated gouda, lager beer

edam cheese, peeled, raw shrimp, shelled,deveined ,cut into 1/2 inch pieces, butter, onion, finely chopped, tomato, seeded,finely chopped, ground cayenne pepper, salt, black pepper, soft breadcrumbs, pimento stuffed olives, drained,chopped, raisins, chopped, egg, beaten

edam cheese , in ball, ground beef, parsley, capers (optional), tomatoes, peeled and chopped, hot pepper, minced, green pepper, chopped, onions, chopped, garlic, minced, tomato paste, ketchup, piccalilli relish, worcestershire sauce, butter, eggs, raisins or 1/4 pitted prune, olive, sliced, salt, pepper, tabasco sauce, margarine or oil

edam cheese , balls, freshly ground lamb, butter, divided, vegetable oil, chopped onion, firm ripe tomato, peeled, seeded and finely chopped, chopped drained canned tomato, ground cayenne pepper, salt (to taste), fresh ground black pepper (to taste), soft fresh breadcrumb (made from homemade-type white bread,trimmed of crusts and pulverized in a blender or finely shredded), pimento stuffed olives, drained and finely chopped, chopped sweet gherkin, seedless raisins, egg, well beaten

edam cheese, beer or 1 cup ale, unsalted butter, softened, caraway seed, dry mustard, celery salt

olive oil, clear honey, coarse grain mustard, lemon , juice only, fresh dill, chopped, butter, eggs, edam cheese, grated, arugula leaves, smoked salmon, mixed salad greens

frozen chopped spinach, extra-virgin olive oil, for drizzling, good quality smoky bacon , halved across (recommended: oscars from warrensburg), chicken tenders, salt and freshly ground black pepper, poultry seasoning, smoked sweet paprika, radishes, trimmed, red pepper, seeded and sliced 1/2-inch thick sticks, bundle white or thin green asparagus, trimmed, sack purple pearl onions or 1 jar pickled pearl onions, drained, gherkins, drained, pretzel rods, whole-grain or seeded bread, diced for dipping, fondue with apple brandy, recipe follows, dry white wine, lemon juice, gruyere, shredded, emmentaler, shredded, cornstarch, apple brandy, freshly grated nutmeg , to taste, cayenne pepper

onion, chopped, butter, sirloin steak, sliced, tomatoes, chopped, red bell pepper, chopped, green bell pepper, sliced, egg, hard-boiled,chopped, raisins, black olives, sliced, sweet pickle, chopped, mushroom, sliced, brandy, flour, beef broth, chili powder, chili sauce, ketchup, liquid hot pepper sauce, salt, pepper, edam cheese, sliced

whole edam cheese, dry sherry or 1/2 cup port wine, grated onion, caraway seeds, dry mustard, garlic powder (to taste)

milk, butter, flour, egg yolks, salt, pepper, cayenne pepper, edam cheese, butter, cream cheese, egg whites , whipped, salt, brunoise of nueske bacon