|The Great American Seafood Cookbook|
|by Susan Herrmann Loomis|
This cookbook contains more than 250 innovative and exciting recipes plus an enormous amount of seafood information.
Tip: Try fondue beer for more results.
1 - 10 of 20 for cheese fondue beer
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Stir together cheese and flour. Heat 3/4 cup beer uncovered at high ... minutes until melted and mixture is blended. Stir twice. Serve warm and with bagels.
Rub inside of ... Discard garlic. Add beer, heat slowly. Coat cheese with flour. Adding ... hot sauce. Transfer to fondue pot. If too thick add warm beer.
Combine butter and ... smooth in a fondue pot. Add mustard and beer and heat, stirring ... from heat. Add cheese and return to ... all cheese is melted.
Combine ingredients; soak overnight in buttered pyrex dish. Bake at 350 degrees for 35 minutes.
Rub inside of pan with garlic. Add beer, heat slowly. Coat cheese with flour and ... melted. Stir in hot sauce. Dip cubed French bread or bagels in fondue.
Melt butter. Blend ... mustard. Stir in beer and Worcestershire. Cook, ... until thickened. Add cheese and cook, stirring ... chunks of pumpernickel bread.
Rub pot with garlic. Melt butter and add flour; mix together. Add cheese, beer and all spices. Serve from the pot. Cube crusty bread and dip. Serves 4-6.
Combine soup and beer and heat. Toss cheese with flour and ... with bread cubes, vegetable or fruit pieces or cocktail franks to dip. Makes about 2 cups.
In fondue pot or medium ... soup mix and beer. Heat slowly. In medium bowl combine cheese with flour. Add ... and dip in cheese. Excellent holiday recipe.
Heat beer in medium saucepan. Combine shredded cheeses and coat with ... thickens, add garlic. Makes 12 servings. Serve with bread sticks, pretzels, etc.
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