14630 veronica creamy fondue Recipes

chopped celery, chopped english cucumber, minced fresh chives, shelled cooked crab (1 cup; see instructions below), creamy wasabi dressing, tobiko caviar or salmon caviar (see notes), very thin slices english cucumber, fresh chive spears, rinsed

creamy grits, bacon, sea scallops, salt, divided, black pepper, divided, unsalted butter, chopped sweet onion, garlic cloves, minced, chopped red bell pepper, shelled frozen edamame (green soybeans), dry white wine, grape tomatoes, fresh basil, thinly sliced

potatoes, peeled and cut into 1/4-inch slices, carrots, sliced, boneless pork loin chops (3/4 inch thick and 4 oz each), onion soup mix, cornstarch, ready-to-serve creamy chicken soup

boneless skinless chicken breasts , cut into 1-inch strips, salt, pepper, canola oil, divided, butter, divided, chopped onion, chopped green pepper, chopped sweet red pepper, water, milk, creamy garlic shells, shredded parmesan cheese

multicolored spiral pasta, broccoli, cut into florets, head cauliflower, cut into florets, frozen peas and carrots, tomatoes, quartered, shredded parmesan cheese, green onions, chopped, chopped green pepper, sliced ripe olives, drained, creamy italian salad dressing

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.

unsweetened chocolate squares (3 1/2 oz), sweetened condensed milk (14-oz can, do not use evaporated milk), marshmallow creme, milk, vanilla, creamy peanut butter (optional)

ghirardelli semisweet chocolate, ghirardelli bittersweet chocolate, lindt extra creamy milk chocolate, fresh cream, orange-flavored liqueur, strawberry, bananas, cake

butter or margarine, stalk celery, chopped, onion, chopped, all purpose flour, chicken broth, creamy peanut butter, milk, snipped chives opt ., chopped peanuts for garnish (optional), traditionally crushed dried peppers are added

cream cheese, softened, creamy peanut butter, powdered sugar

cream cheese softened, sugar, creamy peanut butter, cool whip, peanut butter cups, chocolate crumb crust - 9 inch

italian-seasoned breadcrumbs, skinless, boneless chicken breast halves, cut into thin strips, fat-free milk, vegetable oil, pita bread rounds, cut in half, shredded iceberg lettuce, thick) slices tomato, halved, low-fat creamy caesar dressing (such as kraft s just 2 good)

pita rounds, mixed salad greens, creamy apple -and-pecan salad

butter or margarine, softened, sugar, divided, sour cream, eggs, self-rising flour, milk, vanilla extract, creamy peanut butter, water

chopped dried apricots, low-fat milk, brown sugar, cinnamon stick, kosher salt, uncooked quick-cooking (2 1/2-minute ) creamy wheat cereal

condensed creamy chicken mushroom soup, undiluted, milk, frozen cut green beans, thawed, frozen asparagus cuts and tips, thawed and drained, mushroom stems and pieces, drained, cubed day-old bread, sliced almonds, butter, melted

saucepan, mixing bowl (that will sit on top of saucepan), measuring cup, measuring spoons, fondue serving set, fondue skewers, handy fuel or denatured alcohol, heavy cream, premium semisweet chocolate (recommended : lindt or callebaut), real vanilla extract, brandy, strawberries , bananas, pineapple, brownies, marshmallow, cookies, or any other dipping item of your choice

saucepan, mixing bowl (that will sit on top of saucepan), measuring cup, measuring spoons, fondue serving set, fondue skewers, handy fuel or denatured alcohol, heavy cream, premium semisweet chocolate (recommended : lindt or callebaut), pure vanilla extract, brandy, strawberries , bananas, pineapple, brownies, marshmallow, cookies, or any other dipping item of your choice