9724 pot wisconsin trio fondue Recipes

pot stickers, egg white, water, cooked cocktail shrimp, tails removed, sliced peeled carrot, green onion , cut into pieces, teriyaki sauce, ground ginger, crushed red pepper flakes, pillsbury golden layers refrigerated flaky or buttermilk biscuits, dipping sauce, orange marmalade, teriyaki sauce

frozen pot stickers, sugar snap peas, trimmed (about 4 cups), carrots, sliced, low-sodium soy sauce, sesame oil, bean sprouts (about 1 1/2 cups), roasted peanuts, chopped, scallions, sliced

garlic clove, minced, dried oregano, lemon-pepper seasoning, boneless beef chuck pot roast (3 lb), canola oil, water, divided, new potatoes, halved, carrots , cut into 2-1/2 inch pieces, parsnips , cut into 2-1/2 inch pieces, leeks , cut into 1-1/2 inch pieces, cornstarch

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, shallot, diced, granny smith apple, diced, hard cider (woodchuck grammy smith works best), shredded sharp cheddar cheese (more or less for desired thickness ), corn starch, cubed apples (for dipping ) tossed in lemon juice or soda water, cubed loaves french baguette or other crusty bread (for dipping), fondue pot (i use a cuisinart 1, ca. $25)

pot roast (or similar stewing beef), mushroom, halved, onion, coarsely chopped, beef stock, balsamic vinegar, apple juice, worcestershire sauce, sugar, black pepper (optional)

pot roast, bacon, olive oil, garlic, beef broth, beer, water, salt and pepper, white pepper, ground cumin, bay leaves, whole black peppercorns, red potatoes, cleaned, sliced onions, red pepper flakes

flat bottom round, salt and freshly ground black pepper, oil , for griddle, chopped carrots, chopped celery, spanish onion, bay leaves, fresh thyme, water, old-fashioned bun, butter, coleslaw, kosher pickle, french fries, depot spice, pot roast, brown gravy, fried onions

pot roast (about 4 lb), such as bottom round or chuck, vegetable oil, bottled barbecue sauce, cider vinegar, chicken or beef broth, light-brown sugar, bottled mustard, worcestershire sauce, chili powder, onion (1/2 lb), chopped, garlic, crushed, dried thyme, rolls

pot roast (chuck roast is what i used), pepper, seasoned salt, garlic powder, paprika, olive oil (about 2 tbsp), onions sliced, garlic cloves minced, sliced mushrooms (drained ), cream of mushroom (i used cream of celery), red wine, worchestire sauce, beef boullion grandules ( i used the beef base), bay leaves, water

pot roast, onion, no salt tomatoe sauce, italian dressing package

ground pork, bottled grated ginger, egg, well beaten, grated carrot, green onions, minced, minced cabbage, sesame oil, soy sauce, pot sticker or goyza skins, peanut or canola oil, water

butter, flour, milk, salt, pepper, garlic powder, sliced green onion, wisconsin sharp cheddar cheese

heavy cream, premier white morsels, seedless raspberry jam, white chocolate liqueur, meringue cloud hearts , recipe follows, special equipment : fondue pot

sharp white cheddar, shredded (about 2 1/2 cups), gruyere, shredded (about 2 cups), smoked gruyere or swiss, shredded, scant tbsp cornstarch, strained cooking liquid from beer-simmered bratwursts , recipe follows, spicy brown mustard, plus more for serving, a few drops hot sauce, kosher salt and freshly ground black pepper, slab bacon, rind removed, sliced about 1-inch thick, cremini mushrooms, caps only, canola oil, six to eight 2-inch-thick slices high-quality german rye bread, beer-simmered bratwurst , recipe follows, sweet and hot german mustards , for serving, special equipment : fondue pot and skewers, german light ale, caraway seeds, coriander seeds, mustard seeds, onions, unpeeled, roughly chopped, whole cloves garlic , smashed, fresh ginger, peeled and chopped, precooked bratwurst , pricked with a fork, canola oil

minced garlic cloves, minced red onions (approx. 2 small onions), minced snowcap mushroom (approx. 15 mushrooms), shredded wisconsin sharp cheddar cheese, butter, flour, chicken broth, heavy cream, wisconsin full flavor beer (i prefer miller high life), salt, black pepper

sour cream, sargento artisan blends shredded wisconsin sharp white cheddar cheese, diced cucumber, onion, red bell pepper, fresh lemon juice, smoked paprika, salt & freshly ground black pepper, sargento artisan blends shredded wisconsin sharp white cheddar cheese, flaked salmon, cooked, fresh breadcrumb, diced red pepper, mayonnaise, chopped chives , fresh lemon juice, whole grain mustard, egg, canola oil, hamburger buns or 8 rolls, split, lightly toasted if desired, bibb lettuce, sliced tomato, sliced onion