dukat76 | August 25, 2008
Fondue Italiano
1/2 pound ground beef1/2 envelope spaghetti sauce mix1 (15 ounce) can tomato sauce3 cups Cheddar cheese, shredded1 cup mozzarella cheese, shredded1 tablespoon cornstarch1/2 cup Chianti or any red/blush wineItalian bread, cut into bite-size pieces
In saucepan, brown beef; drain off fat. Stir in spaghetti sauce mix and tomato sauce. Add cheese gradually; stir over low [...]
dukat76 | August 24, 2008
Grand Marnier Chocolate Fondue
1 orange1/2 cup cream1/2 pound bittersweet or semisweet chocolate1 or 2 tablespoons orange juice1/4 to 1/2 cup Grand Marnier, to tasteStrawberries and cake cubes (for dipping)
Strip the zest from the orange using a zester, vegetable peeler, grater or sharp knife. Do not use any of the white pith. Place the zest and [...]
dukat76 | August 20, 2008
Crab Fondue
1 (5 ounce) jar sharp cheese8 ounces cream cheese1/4 cup dry white wine1 (8 1/2 ounce) can crabmeat, drained and flaked1/2 teaspoon Worcestershire sauce1/4 teaspoon garlic salt1/2 teaspoon cayenne pepperFrench bread, cut into cubes
In top of double boiler, combine cheese until melted and smooth. Add remaining ingredients. Stir well. If it thickens, add more [...]
dukat76 | August 19, 2008
Crab and Cheese Fondue
2 (16 ounce) jars Cheez Whiz?1 (6 ounce) package frozen crabmeat or 1 (7 ounce) can crabmeat2 1/2 tablespoons red wine, or to tasteDash of salt
Combine all ingredients in saucepan and cook over medium heat, stirring constantly until mixture is bubbly. Pour into fondue pot.
Serve with cubed, toasted French bread.
dukat76 | August 18, 2008
Peanut Butter Fondue
2 cups peanut butter1 (5 1/3 ounce) can evaporated milk1 cup light brown sugar1/4 cup margarine1/8 teaspoon saltApple wedgesMarshmallowsGraham cracker piecesSliced bananasCherriesSeedless grapes
Mix first 5 ingredients well in heavy saucepan. Cook over low heat until well blended and hot. Pour into fondue pot. Use remaining ingredients to dip.
dukat76 | August 16, 2008
Turtles Fondue
12 chocolate Turtles1/4 cup whipping cream1/4 teaspoon cinnamonShortbread fingersStrawberriesMandarin orangesKiwifruit
Coarsely chop the Turtles. Place in a microwaveable bowl. Add whipping cream and cinnamon. Microwave at MEDIUM HIGH (70% power) for about 1 1/2 minutes or until Turtles are nearly melted, stirring after 1 minute. Stir until Turtles are completely melted.
Serve warm with shortbread fingers, [...]
dukat76 | August 14, 2008
Clam Fondue
2 teaspoons oil1/8 teaspoon garlic, chopped2 tablespoons parsley2 tablespoons cornstarch2 (7 ounce) cans minced clams, undrained2 (15 ounce) cans tomato sauce1 teaspoon oreganoDash of salt and pepper1/4 cup Parmesan cheese
Brown garlic in oil. Add oregano, tomato sauce, cornstarch, clams and juice. Cook over low heat until it thickens, about 10 minutes.
Add parsley, salt, pepper [...]
dukat76 | August 14, 2008
Orange Marmalade Fondue
3 tablespoons butter3 tablespoons granulated sugar1 tablespoon all-purpose flour1/2 cup whipping cream1/3 cup good quality orange marmalade1/2 teaspoon grated orange rind2 tablespoons orange liqueur (optional)
Heat butter in a fondue pot over low heat; stir in mixture of sugar and flour. Stir in cream; cook slowly stirring often. Stir in marmalade, orange rind and [...]
dukat76 | August 11, 2008
Chocolate-Sour Cream Fondue
12 ounces milk chocolate, semisweet chocolate or sweet cooking chocolate1/4 cup half-and-half1/2 cup sour cream2 to 3 tablespoons orange-flavored liqueur, Kirsch, brandy, white cr?me de menthe, 2 teaspoons dry instant coffee or 1/4 teaspoon ground cinnamonDippers*
Heat chocolate and half-and-half in heavy saucepan over low heat, stirring constantly, until chocolate is melted and [...]
dukat76 | August 8, 2008
Mushroom-Cheese Fondue
1 (10 1/2 ounce) can condensed cream of mushroom soup2 cups shredded cheese1/2 cup sour cream2 tablespoons prepared mustard1 teaspoon Worcestershire sauce1/8 cup finely chopped chives
In saucepan, heat soup over low heat; add cheese, sour cream, mustard and Worcestershire sauce. Stir until cheese is melted.
Just before serving, stir in chives; transfer to fondue pot. [...]
