185902 southwestern cheese fondue Recipes

shredded mild cheddar cheese, shredded swiss cheese, shredded monterey jack cheese, chopped green bell pepper, chopped red bell pepper, chopped yellow bell pepper, chopped green onion, chopped fresh cilantro, chopped fresh dill weed, drained, chopped capers, garlic cloves, chopped, worcestershire sauce, hot sauce, mayonnaise, dijon mustard, jalapeno pepper jelly , optional

mexican or plain process cheese (velveeta), cubed, process cheese spread, sliced bacon, cooked and crumbled, green onions with tops, sliced, chopped green chilies, assorted fresh vegetables or tortilla chips

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.

unsalted butter, chopped fresh thyme leaves, minced garlic, heavy cream, cambozola blue cheese, crumbled , or other blue cheese, freshly ground black pepper, fondue pot, serve with cubed french bread , vegetables, walnuts, apple wedges, figs, apricots etc.

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

blue cheese, crumbled, dry white wine, cream cheese, cubed, monterey jack cheese, cubed, kirsch (cherry brandy)

unsalted butter, cocoa, powdered sugar , sifted, shredded american cheese or 1/3 cup swiss cheese or 1/3 cup cheddar cheese or 1/3 cup gruyere, cinnamon, nutmeg, vanilla, almond extract, milk , as needed, brandy, ice cream or bite-size pieces angel food cake or chocolate cake or cake or graham crackers or ladyfingers or digestive biscuit

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)

shredded sharp cheddar cheese, shredded swiss cheese, all-purpose flour, salt, ground black pepper, garlic, halved, beer, hot pepper sauce (such as tabasco)

heavy cream, dry white wine (preferably riesling), ice wine (preferably canadian), all-purpose flour, oka cheese or port-salut, rind removed and cheese coarsely grated (4 cups), accompaniments: cubed baguette ; apple and pear wedges

swiss cheese, grated, gruyere cheese, grated, all purpose flour, ground nutmeg, ground white pepper, dry white wine, garlic cloves, minced, crusty french bread or sourdough bread, cut into 1 1/2-inch cubes

olive, white wine vinegar, fresh lime juice, roasted sweet red peppers drained and diced, whole green oni minced, fresh cilantro chopped, sugar, salt, freshly ground pepper, sharp cheddar cheese 8 oz - chilled, monterey jack cheese with peppers 8 oz - chilled, philadelphia cream cheese 8 oz - chilled

cream cheese with chives and onions, garlic powder, drained pickled jalapeno pepper (from 12-oz jar), canned whole kernel corn, drained, taco shells, coarsely broken (from 4.6-oz box), chili powder, boneless skinless chicken breasts (about 1 1/4 lb), butter, melted, buttermilk, honey, shredded mexican blend cheese (4 oz), salsa, sour cream

shredded cheddar cheese, shredded mozzarella cheese, mayonnaise, chopped onions, chopped tomatoes, sliced black olives, tabasco sauce (or to taste), bird pepper (or pepper of choice), tortilla chips

water, grits , gluten free, salt, grated cheese (a combination of cheddar and monterrey jack is very good.), chopped green chili pepper, eggs, grilled steak or 3 oz grilled pork, thinly sliced, avocado, diced, chopped onion, serrano chili pepper, minced, roma tomato, diced, lemon juice, salt, pepper, fresh cilantro, to garnish

flour, jalapeno jack cheese, cut into chunks, cold butter, cut into chunks, pepper jelly, egg, water

cheddar cheese soup, fresh tomato (chopped fine ), green chili peppers (chopped fine ), hot sauce, to your taste

lightly packed basil leaves, chopped walnuts, shredded parmesan cheese (2 oz), shredded romano cheese, garlic cloves, extra virgin olive oil, all-purpose flour, baking powder, salt, shortening, black olives, pitted and finely chopped, milk, shredded fontina cheese (6 oz), shredded swiss cheese (6 oz), shredded romano cheese (2 oz), all-purpose flour, dry white wine