382 joani know what Recipes

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.

broccoli bunches washed and chopped into small chunks, celery stalks washed and cut into small pieces, onion diced, butter, cream / milk ( your preference as to what kind you like to use, table, half and half, low fat ,2% milk etc..), cornstarch, water (for cornstarch), water enough to cover vegetables in pot, chicken bouillons, salt, pepper, garlic seasoning, potato (optional)

all-purpose flour, sugar, baking powder, baking soda, salt, egg, low-fat plain yogurt, butter or 2 tbsp margarine, melted, vanilla extract, brown sugar, unsweetened raspberry (fresh or frozen , if using frozen do not thaw), sliced almonds, sugar, nonfat milk, vanilla extract

horseradish, olive oil, apple cider vinegar, honey, quaker oats, water

sausage (i use smoked ), corn, stewed tomatoes (i use delmonte with mexican seasonings), minute rice, chicken broth, water, chicken bouillon (you can substitute water/bouillon with another can of chicken broth, bouillon gives a better flavor.)

red onions, spiced butter (also know as tesmi or kbe), chili paste (also know as d lk, a hot chili mixed with water, oil and spices), canned crushed tomatoes, beef (preferably a brisket or any cut of your favorite ), water

amaretto, triple sec, vanilla vodka, creme de cacao, cream, cherries

onion, diced, green pepper, diced, garlic, minced or pressed, lite firm tofu, patted dry,crumbled, light soy sauce, tomato sauce, chili powder (i know, it s a lot. scale back, if desired, but bread and veggies should cut the heat), ground cumin

ground chuck (20/80 mix ), dry onion soup mix , shake well distribute evenly, worcestershire sauce, steak sauce , i use a-1 bold, hot sauce, garlic cloves, diced small, olive oil, crouton , then crushed into crumbs, smoked gouda cheese, grated, salt , go light the onion soup has some in it, pepper , to taste, bacon, fried crispy, kaiser rolls , bakery fresh

frozen french style green bean, cooked, lemon juice, olive oil, black olives, sliced, garlic salt, oregano

oats (i think my were rolled, but i m sure quick will work too), raisins (any kind you prefer ), flour, flaked coconut, sugar, brown sugar, vanilla yogurt, butter, egg, peanut butter (i used 1/2 crunchy, & 1/2 smooth, use what you prefer, you could use more, if you want more of the p), molasses (i used sorghum), vanilla extract, baking soda, salt, cinnamon, freshly ground nutmeg

chicken broth, chicken bouillon cubes, bay leaves, butter, lemons , juice of (depending on the amount of lemon flavor you like), chicken breasts (more or less if you like ), pasta noodles (use what you like, i usually use elbow or bow tie), sliced frozen carrots (optional), frozen snow peas (optional), cornstarch

guinness ale, coarse salt, sugar, water, rub, bone-in lamb leg steaks (see know-how), canola oil, guinness bbq sauce

flour, baking powder, baking soda, salt, butter, at room temperature, white sugar, egg, orange , zest of (about 2-3 tsp), dried cranberries (you know, craisins), dark chocolate chips

instant potato flakes, cream cheese, chopped scallions, butter, paprika, fresh parsley or 1 tbsp dried parsley

non-nudist peanuts (you know, the kind with their clothes still on!), sea salt, finely ground ,to taste, cayenne pepper, ground ,to taste, cinnamon stick, optional

frozen chopped broccoli, olive oil, minced ginger (or 1 tsp ginger paste), minced garlic, cooked chicken, shredded , about 3-4 chicken breasts, chili-garlic sauce (you know, the stuff in the jar with the seeds by huy fong foods, (for me this makes it pretty spicy ), low sodium soy sauce, low sodium chicken broth, splenda sugar substitute

low fat cottage cheese, eggs, sugar, vanilla extract, lemon juice, graham cracker crust