Fondue Recipes
FROTHY BATTER---------------------------
1 c Biscuit Baking Mix; Bisquick
1/2 c Beer Or Apple Juice
1 ea Egg; Lg
Sour Cream Mustard Sauce
1/2 pint sour cream
1/2 mayonnaise
1/4 cup prepared mustard
1 tablespoon finely chopped onion
Dash of Hot Pepper Sauce, such as Tabasco
Horseradish Cream Sauce
A good acompaniment to beef fondue
1 cup sour cream
3 tablespoon prepared horseradish
2 teaspoons lemon juice
2 tbsp onion, finely chopped
1/4 teaspoon Worcestershire sauce
salt and pepper to taste
Mix all ingredients in a small bowl. This sauce is best if prepared at least an hour in advance.
Fudgy Chocolate Fondue
1/2 c Butter
1/2 c Cocoa
3/4 c Sugar
1/2 c Cream
1 ts Vanilla
Melt butter; remove from heat. Add cocoa, sugar, and cream. Heat until smooth. Remove from heat and stir in vanilla.
Serve with strawberries, sliced bananas, chunks of pound cake.
Lobster Fondue like Red Lobster's®
Serves: 8
Prep. Time: 0:15
1 lb. processed cheese food - cubed
1/2 cup milk - low-fat okay
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1 lobster tail - broiled OR ↓
1/4 lb. crawfish tail meat - broiled
1/2 cup chopped red bell pepper
2 Tbsp. fresh minced parsley
-Combine all ingredients except red pepper and parsley in a saucepan.
-Heat on medium-low heat, stirring constantly, until cheese has melted.
-When ready to serve, garnish with red bell pepper and parsley.
Notes: Dip torn pieces of French or Italian bread in fondue.
Red Lobster Ultimate Fondue
1 cup Velveeta cheese, cubed
1 cup Swiss cheese, cut into small pieces
1 can Campbell's condensed cream of shrimp soup
1 cup milk
1/2 teaspoon cayenne
1/2 teaspoon paprika
1 broiled lobster tail or 1 1/2 cups imitation lobster chunks
Combine everything except the lobster in a medium saucepan and heat over low heat until melted, stirring occasionally. When melted, stir in the lobster meat. Garnish with red pepper if desired and serve with French bread.
Yields 4 servings.
Red Lobster Lobster Fondue
2 cups Velveeta cheese
1/2 cup milk
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 broiled lobster tail or 1/4 pound crawfish tail meat
1/2 cup chopped red bell pepper
Combine all ingredients except red bell pepper in a saucepan. Heat on low to medium heat until all is melted through.
When ready to serve, garnish with red bell pepper and some fresh parsley.
Beer Cheese Fondue
Submitted By: Mary Beth Bullock
Prep. Time: 0:30
Serves: 4-6
1 clove garlic - peeled
12 oz. can OR bottle of flat beer
3 Tbls. all-purpose flour
3/4 tsp. black pepper
1 splash Tabasco® sauce
1 pinch salt
1 dash ground mustard seed
1 lb. aged cheddar cheese - cubed OR shredded
1 loaf French bread - cubed
-Rub garlic clove over the inside surface of a fondue pot; mince garlic clove; set both aside.
-In a saucepan, stir together a small amount of beer and flour; once a paste has formed, stir in remaining beer and all other ingredients, except cheese.
-Over medium heat, heat mixture through.
-Slowly add cheese, stirring as you add it to the pan, until all cheese has melted.
-Transfer contents of pot to a fondue pot.
-Serve with French bread cubes to dip in cheese.
Lobster Fondue
Ingredients:
2 tb Butter or margarine
2 c Shredded sharp Cheddar-Cheese
1/4 ts Red pepper sauce
1/3 c Dry white wine
5 oz Lobster cut into small pieces (you can use canned but drain well)
Method:
Serve this hot cheese dip and offer crisp cracker dippers.
Melt butter in pan over low heat.
Gradually add and stir in cheese until cheese is melted.
Cheese butter mixture may appear separated.
Add red pepper sauce; slowly add wine, stirring until mixture is smooth.
Add lobster; stir until heated.
Makes about 1 1/2 cups.
MEDITERRANEAN FONDUE
1 lb. shelled shrimp
juice of 1 lemon
8 oz. Gruyere cheese
2 pints chicken stock
1/4 cup chopped dill
pinch cayenne pepper
1/2 tsp. pepper
1/2 tsp. sugar
2 onions
Sprinkle shrimp with lemon juice and leave 10 minutes. Peel and chop onions. Grate cheese. Pour stock into metal fondue and heat. Add grated cheese and stir over low heat until melted; do not boil. Remove from heat, stir in onions, dill, cayenne, sugar and pepper. Bring pan to table and place on spirit burner. Drain shrimp, pat dry. Spear on fondue forks, dip in to fondue for 1 minute, then eat. Serve with slices of crusty Italian bread, hot.
Eggnog Pound Cake
A delightful gift to give and receive. Only 20 minutes of prep time is required!
1 cup sugar
1/2 cup butter or margarine, softened
2 tablespoons rum or 2 teaspoons rum extract
1 teaspoon vanilla
5 egg yolks
1 3/4 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 cup milk
1. Heat oven to 350ºF. Grease and flour loaf pan, 9x5x3 inches.
2. Beat sugar, butter, rum, vanilla and egg yolks in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder, salt and nutmeg alternately with milk on low speed. Pour into pan.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Store covered at room temperature up to 2 days.
Roxx's Pizza Fondue
1 - 28 oz. can diced tomatoes
2 tsp. Tabasco (or more to taste)
1 tsp. each salt, basil and marjoram and black pepper
3 cloves garlic, crushed
1 lb. mozzarella, grated
Combine the tomato, Tabasco, garlic, salt and other seasonings in a fondue pot and bring to a boil on the stove. Allow it to simmer for 10 to 15 minutes (until slightly thickened) and gradually add the cheese stirring continuously until all the cheese is melted. Transfer to a fondue stand with fuel lit. Serve with chunks of crusty Italian bread and boiled potato for dipping.
1 c Biscuit Baking Mix; Bisquick
1/2 c Beer Or Apple Juice
1 ea Egg; Lg
Sour Cream Mustard Sauce
1/2 pint sour cream
1/2 mayonnaise
1/4 cup prepared mustard
1 tablespoon finely chopped onion
Dash of Hot Pepper Sauce, such as Tabasco
Horseradish Cream Sauce
A good acompaniment to beef fondue
1 cup sour cream
3 tablespoon prepared horseradish
2 teaspoons lemon juice
2 tbsp onion, finely chopped
1/4 teaspoon Worcestershire sauce
salt and pepper to taste
Mix all ingredients in a small bowl. This sauce is best if prepared at least an hour in advance.
Fudgy Chocolate Fondue
1/2 c Butter
1/2 c Cocoa
3/4 c Sugar
1/2 c Cream
1 ts Vanilla
Melt butter; remove from heat. Add cocoa, sugar, and cream. Heat until smooth. Remove from heat and stir in vanilla.
Serve with strawberries, sliced bananas, chunks of pound cake.
Lobster Fondue like Red Lobster's®
Serves: 8
Prep. Time: 0:15
1 lb. processed cheese food - cubed
1/2 cup milk - low-fat okay
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1 lobster tail - broiled OR ↓
1/4 lb. crawfish tail meat - broiled
1/2 cup chopped red bell pepper
2 Tbsp. fresh minced parsley
-Combine all ingredients except red pepper and parsley in a saucepan.
-Heat on medium-low heat, stirring constantly, until cheese has melted.
-When ready to serve, garnish with red bell pepper and parsley.
Notes: Dip torn pieces of French or Italian bread in fondue.
Red Lobster Ultimate Fondue
1 cup Velveeta cheese, cubed
1 cup Swiss cheese, cut into small pieces
1 can Campbell's condensed cream of shrimp soup
1 cup milk
1/2 teaspoon cayenne
1/2 teaspoon paprika
1 broiled lobster tail or 1 1/2 cups imitation lobster chunks
Combine everything except the lobster in a medium saucepan and heat over low heat until melted, stirring occasionally. When melted, stir in the lobster meat. Garnish with red pepper if desired and serve with French bread.
Yields 4 servings.
Red Lobster Lobster Fondue
2 cups Velveeta cheese
1/2 cup milk
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 broiled lobster tail or 1/4 pound crawfish tail meat
1/2 cup chopped red bell pepper
Combine all ingredients except red bell pepper in a saucepan. Heat on low to medium heat until all is melted through.
When ready to serve, garnish with red bell pepper and some fresh parsley.
Beer Cheese Fondue
Submitted By: Mary Beth Bullock
Prep. Time: 0:30
Serves: 4-6
1 clove garlic - peeled
12 oz. can OR bottle of flat beer
3 Tbls. all-purpose flour
3/4 tsp. black pepper
1 splash Tabasco® sauce
1 pinch salt
1 dash ground mustard seed
1 lb. aged cheddar cheese - cubed OR shredded
1 loaf French bread - cubed
-Rub garlic clove over the inside surface of a fondue pot; mince garlic clove; set both aside.
-In a saucepan, stir together a small amount of beer and flour; once a paste has formed, stir in remaining beer and all other ingredients, except cheese.
-Over medium heat, heat mixture through.
-Slowly add cheese, stirring as you add it to the pan, until all cheese has melted.
-Transfer contents of pot to a fondue pot.
-Serve with French bread cubes to dip in cheese.
Lobster Fondue
Ingredients:
2 tb Butter or margarine
2 c Shredded sharp Cheddar-Cheese
1/4 ts Red pepper sauce
1/3 c Dry white wine
5 oz Lobster cut into small pieces (you can use canned but drain well)
Method:
Serve this hot cheese dip and offer crisp cracker dippers.
Melt butter in pan over low heat.
Gradually add and stir in cheese until cheese is melted.
Cheese butter mixture may appear separated.
Add red pepper sauce; slowly add wine, stirring until mixture is smooth.
Add lobster; stir until heated.
Makes about 1 1/2 cups.
MEDITERRANEAN FONDUE
1 lb. shelled shrimp
juice of 1 lemon
8 oz. Gruyere cheese
2 pints chicken stock
1/4 cup chopped dill
pinch cayenne pepper
1/2 tsp. pepper
1/2 tsp. sugar
2 onions
Sprinkle shrimp with lemon juice and leave 10 minutes. Peel and chop onions. Grate cheese. Pour stock into metal fondue and heat. Add grated cheese and stir over low heat until melted; do not boil. Remove from heat, stir in onions, dill, cayenne, sugar and pepper. Bring pan to table and place on spirit burner. Drain shrimp, pat dry. Spear on fondue forks, dip in to fondue for 1 minute, then eat. Serve with slices of crusty Italian bread, hot.
Eggnog Pound Cake
A delightful gift to give and receive. Only 20 minutes of prep time is required!
1 cup sugar
1/2 cup butter or margarine, softened
2 tablespoons rum or 2 teaspoons rum extract
1 teaspoon vanilla
5 egg yolks
1 3/4 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 cup milk
1. Heat oven to 350ºF. Grease and flour loaf pan, 9x5x3 inches.
2. Beat sugar, butter, rum, vanilla and egg yolks in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder, salt and nutmeg alternately with milk on low speed. Pour into pan.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Store covered at room temperature up to 2 days.
Roxx's Pizza Fondue
1 - 28 oz. can diced tomatoes
2 tsp. Tabasco (or more to taste)
1 tsp. each salt, basil and marjoram and black pepper
3 cloves garlic, crushed
1 lb. mozzarella, grated
Combine the tomato, Tabasco, garlic, salt and other seasonings in a fondue pot and bring to a boil on the stove. Allow it to simmer for 10 to 15 minutes (until slightly thickened) and gradually add the cheese stirring continuously until all the cheese is melted. Transfer to a fondue stand with fuel lit. Serve with chunks of crusty Italian bread and boiled potato for dipping.
posted by garoo @ 5:53 AM
0 comments
