11873 traditional fondue old world Recipes
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shredded gruyere (6 oz, 180 g) and10 Moreshredded gruyere (6 oz, 180 g), shredded emmenthaler cheese (6 oz, 180 g), shredded appenzeller cheese (2 oz, 60 g), all-purpose flour, garlic clove, halved, dry white wine, fresh lemon juice, kirsch , a swiss liquor (optional), fresh ground pepper , to taste, nutmeg, crusty bread, cut into large cubes30 min, 11 ingredients
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brown sugar, warm water and16 Morebrown sugar, warm water, active dry yeast or 1 1/2 tbsp instant yeast, nonfat dry milk powder, whole wheat flour (traditional, whole grain), cinnamon, allspice, nutmeg, butter (1 stick, 4 oz or a combination) or 1/2 cup vegetable oil (1 stick, 4 oz or a combination), salt (or less if you choose), unbleached all-purpose flour, dried fruit (choose from either the celtic or the new england version), golden raisin (4 oz), currants (3 1/4 oz), citrus peel, chopped (4 oz- orange, lemon, citron, etc.), cranberries, chopped in half, golden raisin (4 oz), currants (3 1/4 oz)4 hour 35 min, 18 ingredients
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old fashioned carrot cake, frozen sliced carrots, sugar and14 Moreold fashioned carrot cake, frozen sliced carrots, sugar, vegetable oil, eggs beaten, all-purpose flour, baking soda, cinnamon, salt, chopped pecans (divided ), preheat oven to 350 degrees. grease and flour a 9x13-inch baking pan. cook carrots according to the package directions until tender. drain and mash carrots in a large bowl. add sugar,oil and eggs; beat well., next mix flour , baking soda, cinnamon and salt in a seperate bowl; mix well. beat these ingredients into the carrot mixture. stir in 1/2 cup of pecans. pour batter into pan. bake for 40 minutes. let cake cool in the pan on a wire rack., butter or margerine, softened, cream cheese softened, vanilla extract, confectioners sugar (powdered sugar)17 ingredients
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here are the basics of making an excellent cheese fondue ... and3 Morehere 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.15 min, 5 ingredients
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poppy seeds, white sugar, butter, melted, lemon juice and8 Morepoppy seeds, white sugar, butter, melted, lemon juice, hot milk, active dry yeast, warm water (100 degrees f/38 degrees cup), white sugar, all-purpose flour , or more if needed, salt, butter, egg , separated - white reserved50 min, 12 ingredients
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ground turkey (or 1/2 lb ground italian pork sausage,and ... and11 Moreground turkey (or 1/2 lb ground italian pork sausage,and 1/2 lb ground sirloin), dried basil, dried oregano, egg, beaten, white unseasoned breadcrumbs, water, garlic powder, parmesan cheese, grated, salt, black pepper, dried parsley, olive oil1 hour 20 min, 12 ingredients
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tomato paste, tomato puree, crushed tomatoes and13 Moretomato paste, tomato puree, crushed tomatoes, garlic cloves, crushed, onion, chopped, extra virgin olive oil, white sugar, salt, black pepper, dried basil, dried oregano, dried thyme leaves, dried rosemary leaves, parmesan cheese, dry red wine, water3 hour 25 min, 16 ingredients
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Old Fashioned Oatmeal Muffin
old-fashioned oatmeal, nonfat milk, white vinegar and9 Moreold-fashioned oatmeal, nonfat milk, white vinegar, unsalted butter, splenda sugar blend for baking, molasses, egg, all-purpose flour, whole wheat flour, baking powder, baking soda, salt21 min, 12 ingredients -
Old-fashioned Avena Oatmeal Breakfast Smoothies (Ingrid Hoffmann)
old-fashioned oatmeal, milk , plus more if needed, sugar and1 Moreold-fashioned oatmeal, milk , plus more if needed, sugar, vanilla extract , optional15 min, 4 ingredients -
Traditional Fondue
grated appenzeller (or additional gruyere and emmental and10 Moregrated appenzeller (or additional gruyere and emmental, grated emmental cheese, grated gruyere cheese, cornstarch or all-purpose flour, crusty bread cut in large cubes, dry white wine, fresh lemon juice, freshly ground black pepper to taste, garlic, halved, nutmeg, splash of kirsch (optional)11 ingredients -
Old World Goulash
cooking wine, cornstarch, olive oil and13 Morecooking wine, cornstarch, olive oil, beef, round roast , lean, salt, pepper, onion, garlic, bell pepper, diced, beef broth, nonfat, low sodium, potatoes, chopped, carrots, chopped, celery, chopped, green beans, chopped, paprika, thyme16 ingredients
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