7312 simple three fondue Recipes

sugar, flour, salt, baking soda, butter, softened, eggs, vanilla extract, lemon extract, simple , 8 ingredients..

olive oil, divided, simple grilled vegetables , cut into 3/4-inch pieces, kosher salt, divided, freshly ground black pepper, divided, crushed red pepper, hot cooked penne (about 8 oz uncooked tube-shaped pasta), coarsely chopped fresh flat-leaf parsley, coarsely chopped fresh basil, shaved parmigiano-reggiano cheese

cornstarch, fresh lemon juice, dry (brut ) champagne, shallot, chopped, coarsely grated gruyere cheese (about 7 oz), coarsely grated emmenthal cheese (about 5 oz), diced rindless brie or camembert cheese (about 3 oz), generous pinch of ground nutmeg, ground white pepper, french-bread baguette, crust left on , bread cut into 1-inch cubes

cornstarch, fresh lemon juice, dry champagne (brut), shallot, chopped, coarsely grated gruyere cheese (about 7 oz), coarsely grated emmenthaler cheese (about 5 oz), diced rindless brie cheese or 1/2 cup camembert cheese (about 3 oz), ground nutmeg, white pepper, french-bread baguette, crust left on ,bread cut into 1 inch cubes

havarti cheese, shredded (1 cup), shredded sharp cheddar cheese (4 oz), shredded american cheese (4 oz), gold medal all-purpose flour, dry white wine, garlic powder, french bread cubes

garlic clove, dry white wine, grated mild colby cheese, grated swiss cheese, grated mozzarella cheese, cornstarch, pepper, french bread, assorted fresh vegetable (such as zucchini, mushrooms, baby corn cobs, and cauliflower)

emmenthaler , gruyere and jarlsberg cheeses, shredded, cornstarch, divided, cherry brandy, dry white wine, ground nutmeg, paprika, cayenne pepper, cubed french bread baguette , boiled red potatoes and/or tiny whole pickles

shredded swiss cheese, king arthur unbleached all-purpose flour, ground mustard, ground nutmeg, half-and-half cream, beer or nonalcoholic, french bread (1 inch thick), cut into 1-inch cubes

three and 1-quarter cups (approximately eight oz) chinese long beans, four tangerines, one-half cups (approximately three oz) vidalia onion, thinly sliced, half cup plus two tbsp (approximately three oz) sunflower seeds, toasted, half tsp salt, quarter tsp ground black pepper, sherry-mustard vinaigrette, cornstarch, half cup vegetable stock, three tbsp olive oil, two tbsp sherry vinegar, two tbsp tangerine juice, dijon mustard, light brown sugar, two tsp minced shallots, minced garlic, half tsp salt, quarter tsp ground black pepper

camembert cheese, pont-litre eveque cheese, livarot cheese, cornstarch, cider , with alcohol (french style would be best), garlic clove, calvados, rustic baguette (depending on how much bread you eat), salt, pepper

butter (or substitute ), black beans, onion, chopped, salt and pepper (to taste)

three tbsp of butter, onions, three eggs, two tbsp of dry sherry, heavy cream, deep dish unbaked pie shell, grated parm cheese, swiss cheese, nutmeg, salt and pepper to taste

gruyere, grated coarse (about 2 1/2 cups), emmenthal, grated coarse (about 2 1/2 cups), doux de montagne , havarti, or vacherin fribourgeois, grated coarse (about 2 1/2 cups), cornstarch, garlic clove, halved, dry white wine, fresh lemon juice, calvados, tomato onion chutney, accompaniments: soft breadsticks with fennel seed, assorted cooked vegetables such as broccoli , cauliflower, carrots, and pearl onions, cooked tortellini or tortelloni

chopped onions, mustard seeds, unsalted butter, tomatoes , drained well in a colander, red wine vinegar, sugar, ground allspice, minced fresh parsley leaves, gruyere, grated coarse (about 2 1/2 cups), emmenthaler cheese, grated coarse (about 2 1/2 cups), doux de montagne cheese or 1/2 lb havarti cheese or 1/2 lb vacherin fribourgeois cheese, grated coarse (about 2 1/2 cups), cornstarch, garlic, halved, dry white wine, fresh lemon juice, calvados, soft breadstick , with fennel seed, assorted cooked vegetables , such as broccoli,cauliflower,carrots,and pearl onions, cooked tortellini

eggs, well-beaten, butter, grated swiss cheese, grated cheddar cheese, freshly grated parmesan cheese, dry white wine, salt, pepper, cubes french bread , for serving

three cups of sugar to 1 and a half of cream; cook about thirty minutes, stir in 1 lb of english walnut meats , or three cups of maple, sugar to 1 cup of cream; boil the same length of time as above and add walnuts.

sweet peas, chopped sweet onion, extra virgin olive oil, red wine vinegar, salt and pepper, i use lots of freshly ground black pepper