72 fontina melt Recipes

uncooked spiral pasta, butter, melted, garlic clove, minced, butter, cubed french bread (1/2-inch cubes ), seasoned salt, onion, finely chopped, butter, garlic clove, minced, king arthur unbleached all-purpose flour, half-and-half cream, process cheese (velveeta), cubed, sugar, seasoned salt, ground mustard, hot pepper sauce, pepper, shredded fontina cheese, shredded cheddar cheese, shredded swiss cheese, grated parmesan cheese, paprika

thickly sliced yellow onions , a sweet variety if possible (about 6 cups), mild-tasting olive oil, garlic cloves, thinly sliced, salt, green swiss chard , thick ribs removed and cut into 1-inch-wide ribbons, water , as needed, day-old chewy peasant-style bread , cut into rough 1-inch cubes (8 to 10 cups), chicken stock (or another flavourful stock) or 3 -4 cups vegetable stock (or another flavourful stock), fontina (a combination works well) or 6 oz gruyere (a combination works well) or 6 oz another melting cheese, coarsely grated (a combination works well)

unsalted butter, chopped yellow onions, chopped green bell peppers, chopped red bell peppers, salt, freshly ground black pepper, minced garlic, minced fresh parsley leaves, canadian bacon or baked ham, trimmed and diced, links emeril s kicked up smoked sausage or 6 oz hot smoked sausage, chopped, eggs, whole milk, heavy cream, original essence or creole seasoning, cubes) stale french or italian bread, or rolls, grated gouda or fontina cheese (about 2 cups), fine dry bread crumbs, freshly grated parmesan, melted unsalted butter

sourdough bread (about 8 oz), olive oil or melted butter, sliced smoked gouda, sliced prosciutto, sliced red onions, tomato, shredded fontina cheese

pizza dough , recipe follows, extra-virgin olive oil, artichoke hearts, very thinly sliced, fresh porcini, sliced if large, salt, freshly ground pepper, chile oil, grated italian fontina, grated mozzarella, chopped garlic, blanched, chopped fresh thyme, plus 4 sprigs for garnish, unsalted butter, melted, freshly grated parmesan, active dry or fresh yeast, honey, warm water , 105 to 115 degrees f, all-purpose flour, kosher salt, extra-virgin olive oil, plus additional for brushing

elbow macaroni (barrilla plus recommended), unsalted butter, melted, fontina cheese, grated, parmesan cheese, grated (best with real parmigiano), provolone cheese, shredded, half-and-half cream, eggs, lightly beaten, salt, black pepper, freshly ground

sun-dried tomato, pine nuts, slightly toasted, frozen spinach, chopped, fontina cheese, shredded, breadcrumbs, butter, melted, flat leaf parsley, chopped, boneless chicken breasts, with skin, salt, ground black pepper

sun-dried tomato, pine nuts, slightly toasted, frozen spinach, chopped, fontina cheese, shredded, breadcrumbs, butter, melted, flat leaf parsley, chopped, boneless chicken breasts, with skin-on, salt , to taste, ground black pepper , to taste

water, milk, eggs, all-purpose flour, salt, melted unsalted butter, plus additional for the pan, fresh rosemary, finely chopped, fontina cheese, shredded, mozzarella cheese, shredded, gruyere cheese, shredded, fresh ricotta cheese, fresh ground pepper, thick bechamel sauce (basic white sauce), tomato sauce, freshly grated parmesan cheese

free-range or organic eggs, pasta flour, plus extra for dusting, sea salt, creme fraiche, sliced fontina or other nice melting cheese, freshly grated parmesan, sea salt and freshly ground black pepper, purple sprouting broccoli, free-range or organic egg yolks, fresh marjoram , oregano or thyme tips, leaves picked, freshly grated parmesan , for serving, extra-virgin olive oil