266892 italian cheese fondue tomato Recipes

broccoli florets, water, dried oregano, crushed, pepper, lemon juice, ripe tomatoes, cut in wedges, shredded part-skim mozzarella cheese

fresh broccoli, tomatoes, sliced into 8 wedges, water, garlic powder, dried oregano, shredded mozzarella cheese, sliced ripe olives

diced tomatoes (about 50 roma ), diced pepper, diced onions, diced celery, minced garlic, italian spices, sugar, kosher salt, black pepper, celery salt, parsley flakes, extra virgin olive oil, white vinegar

olive oil, onion, diced, garlic clove, minced, diced fire-roasted tomatoes, salt and pepper, eggs, provolone cheese, prepared polenta, grilled

tomatoes, thinly sliced, parmesan cheese, grated 
, bay leaf, nutmeg, salt, butter, plain flour, mature cheddar, grated, freshly ground white pepper, macaroni, milk

tomatoes, fresh creamy goat cheese, dried herbs (thyme, marjoram, oregano...)

garlic, swiss cheese, diced, potato flour, dry white wine, ground nutmeg, salt and pepper to taste, kirsch (cherry brandy), french or italian bread, cut into 1 inch cubes

milk, white wine, worcestershire sauce, dry mustard, pepper, mayonnaise (i use kraft), shredded sharp cheddar cheese, bread, cut into bite size pieces (french, italian , rye or any of your choice.)

swiss-style cheese such as jarlsberg or emmenthaler, shredded, gruyere cheese, shredded, cornstarch, garlic clove, peeled , halved crosswise, dry white wine, lemon juice, kirsch (cherry brandy), dry mustard, nutmeg, assorted dippers - cubed ham (skip for vegetarian option), blanched broccoli, carrots, or cauliflower, cherry tomatoes, chopped green bell peppers, cubed french bread (skip for wheat-free version), peeled and chopped apples or pears, special equipment recommended, a fondue pot

chicken breasts, boneless skinless, angel hair pasta, olive oil, onion, chopped, zucchini, sliced 1/4-inch thick, garlic cloves, minced, red wine, diced tomatoes, italian style, italian spices (basil, oregano, parsley), parmesan cheese

a liberal amount of extra virgin olive oil, fresh garlic cloves, fresh tomatoes, fresh basil, fresh oregano - preferably greek (the scent is out of this world), fresh thyme, juice of 1 large lemon, good red wine, ground sea salt or steak seasoning - to taste.

tomatoes, small and firm, part-skim ricotta cheese, low fat cottage cheese or 1/2 cup plain yogurt, blue cheese, crumbled, tabasco sauce or other hot pepper sauce, to taste

tomatoes, sugar, dried basil, salt, pepper, soft breadcrumbs, melted butter, crumbled blue cheese

tomatoes, salt, sharp cheddar cheese, shredded, sour cream, chopped green chilies, drained, green onions, chopped

tomatoes, cream cheese, softened, crumbled blue cheese, sour cream, chopped celery, chopped onion, chopped walnuts or 3/4 cup pecans

tomatoes, lemon juice, salt, pepper, butter, cheddar cheese, grated, soft breadcrumbs, basil, toast, hot and buttered with, butter

emmental ( swiss cheese), coarsely grated (if you do not have a grater, the cheese can be sliced into thin strips.), gruyere, coarsely grated, all-purpose flour, ground nutmeg, freshly ground black pepper, any dry white wine, garlic clove, cut in 1/2, kirsch ( cherry brandy), fresh crusty french, italian, or sourdough bread, cut into bite-size chunks with 1 edge of crust on each bite

grated fontina, grated gruyere, cornstarch, sliced pancetta, chopped, dry white wine (such as pinot grigio), freshly ground black pepper, chopped chives, focaccia , sliced salami, fresh fennel, belgian endive, steamed broccoli florets and asparagus spears, for dipping