Cheddartomatofondue Recipes

TOMATO CHEDDAR FONDUE

Steps:

• Rub garlic clove over the bottom and sides of a fondue pot; discard garlic and set pot aside. , In a large saucepan, combine the tomatoes, wine, butter, basil and cayenne; bring to a simmer over medium-low heat. Reduce heat to low. Toss cheese with flour; gradually add to tomato mixture, stirring after each addition until cheese is melted., Transfer to prepared fondue pot and keep warm. Serve with bread cubes and shrimp.

CHEDDAR CHEESE FONDUE RECIPE

Steps:

• Bring broth to boil in medium saucepan. Meanwhile, mix cornstarch and mustard until blended.
• Whisk mustard mixture into broth. Stir in cheese; cook on medium heat 10 min. or until cheese is melted and sauce is well blended, stirring constantly.

HOMEMADE CHEDDAR CHEESE SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Whisk in flour and salt until a paste forms. Slowly add milk; cook and stir until fully incorporated, about 2 minutes. Add cheese, stir to combine, and cook until melted, 1 to 2 minutes.

CHEDDAR CHEESE PUFFS

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper or nonstick baking mats. In a medium-size heavy saucepan, combine 1 cup water, the butter and salt, and bring to a boil. Turn off heat and add flour. Mix with a wooden spoon until dough starts to pull away from sides of pan and form a lump. Set aside, without stirring, 5 minutes.
• Add eggs 1 at a time, mixing well after each addition. With each addition, dough will look glossy and slick at first; let it come together before adding next egg. Mix in mustard, cayenne and cheese. Dough will be quite loose and sticky.
• Scoop up a heaping teaspoon of dough and use another spoon to scrape it onto lined pan; it should form a mound about an inch in diameter. Alternatively, use a pastry bag or thick plastic bag with one corner cut off, to pipe small mounds onto pan. Repeat with remaining dough, leaving 1/2 inch between puffs.
• Bake until puffy and golden, about 25 minutes, rotating pans halfway through. Remove from oven and serve immediately, or turn oven off and open door slightly to keep puffs warm up to 1 hour.

CHEDDAR TOMATO FONDUE

Steps:

• Cook tomatoes and garlic in butter in a 4-quart heavy saucepan over moderately low heat, stirring occasionally, until most of liquid is evaporated, about 5 minutes. Stir together wine and cornstarch in a small bowl, then stir into tomatoes and simmer gently, stirring, 1 minute. Discard garlic. Add Cheddar by handfuls, stirring until completely melted. Serve in a fondue pot set over a flame.

CREAMY CHEDDAR FONDUE

Steps:

• Heat cream cheese with milk in fondue pot or saucepan on low heat.
• Stir until it is smooth.
• Add in the cheddar cheese; keep stirring!
• Let completely melt together; stir in the onion.
• You may dip the French bread into the fondue!

CHEDDAR TOMATO FONDUE

Steps:

• Cook tomatoes and garlic in butter in a 4-quart heavy saucepan over moderately low heat, stirring occasionally, until most of liquid is evaporated, about 5 minutes.
• Stir together wine and cornstarch in a small bowl, then stir into tomatoes and simmer gently, stirring, 1 minute.
• Discard garlic.
• Add Cheddar by handfuls, stirring until completely melted.
• Serve in a fondue pot set over a flame.