CREAMY CHIPPED BEEF FONDUE
My mother often served fondue on Christmas Eve and I've since followed in that tradition. It's nice to offer a hearty appetizer that requires very little work. -Beth Fox, Lawrence, Kansas
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 4 cups.
Number Of Ingredients 6
Steps:
- In a large saucepan, heat milk and cream cheese over medium heat; stir until smooth. Stir in beef, onions and mustard; heat through. Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread cubes.
Nutrition Facts : Calories 75 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 189mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
BABY FRISéE WITH POACHED EGG AND PANCETTA
Make and share this Baby Frisée With Poached Egg and Pancetta recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Add 2 tablespoons olive oil and pancetta to a skillet; cook over medium heat until pancetta is crisp.
- Using a slotted spoon, remove pancetta to paper towels to drain; set aside.
- Make salad dressing: combine the olive oil, vinegars, garlic, shallot, salt, and pepper in a small bowl; set aside.
- Poach the eggs: use your preferred method or as follows-bring enough water to cover whole (unshelled) eggs to boil in a small saucepan; gently lower eggs into boiling water.
- Let them boil only for 30 seconds, then carefully remove them (this preliminary cooking serves to set the whites a bit and makes the eggs much easier to handle).
- Bring the 5 cups water and cider vinegar to a simmer in a deep skillet.
- Gently crack each egg and open it directly over the simmering water.
- Let the egg gently slide into the water; spoon simmering water over the eggs if they are not completely submerged.
- Remove the skillet from the heat and cover for 4-5 minutes; assemble salad during this time.
- To make 6 individual servings: place 1 head of frisée on each plate and spoon the dressing on top.
- When poached eggs are ready, with a slotted spoon lift them out of the water and onto a kitchen towel to drain.
- Carefully place the drained eggs on the dressed frisées.
- Season to taste with salt and pepper; scatter pancetta over the eggs.
- Garnish each plate with freshly made crostini; serve immediately.
Nutrition Facts : Calories 222.9, Fat 21.5, SaturatedFat 3.8, Cholesterol 211.5, Sodium 74.9, Carbohydrate 1.1, Sugar 0.4, Protein 6.4
CREAMY FONDUE
A nice change from chocolate fondue. Serve with strawberries, apples, pears, pound cake, or angel food cake for dipping.
Provided by karla
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Stir cream, butter, brown sugar, white sugar, cinnamon, nutmeg, and salt together in a saucepan over medium-low heat; bring to a boil, stirring just once to combine. Transfer the fondue into a fondue pot to keep warm for serving.
Nutrition Facts : Calories 684 calories, Carbohydrate 73.1 g, Cholesterol 149.4 mg, Fat 44.7 g, Fiber 0.1 g, Protein 1.9 g, SaturatedFat 28 g, Sodium 203 mg, Sugar 70.2 g
PARMESAN FONDUE
This warm, mild, creamy fondue is simple to make but tastes like you spent a lot more time on it. Delicious with bread cubes, vegetables, or even little meatballs. It's a great base recipe to put your own personal twist on with other cheeses or seasonings. Experiment with the types of cheese you like in this; it's great with Asiago, Romano, or even a little sharp Cheddar. For an extra kick, add a touch of cayenne pepper or hot sauce.
Provided by magicallydelicious
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 10m
Yield 14
Number Of Ingredients 5
Steps:
- Stir Neufchatel cream cheese in milk in a saucepan over medium-low heat until melted, 2 to 3 minutes. Add Parmesan cheese and garlic salt. Cook and stir until the Parmesan melts, 2 to 3 minutes more. Serve with bread cubes.
Nutrition Facts : Calories 115.7 calories, Carbohydrate 10.6 g, Cholesterol 17.3 mg, Fat 5.6 g, Fiber 0.4 g, Protein 5.7 g, SaturatedFat 3.4 g, Sodium 306.5 mg, Sugar 1.4 g
CREAMY, CHEESY GRITS WITH CURRIED POACHED EGGS
I first tried curried poached eggs when I lived in Germany. It was delicious with that rich, runny yolk, and serving it over cheesy grits seemed to be the next best move. I'm happy to say my inkling was right. -Shannon Copley, Upper Arlington, Ohio
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In same saucepan over medium heat, bring vegetable broth to a boil. Slowly stir in grits. Reduce heat to low; simmer, covered, stirring occasionally, until thickened, about 7 minutes. Add cheeses, salt and pepper; stir well. Cover and remove from heat., Place 2-3 in. water in a large saucepan or skillet with high sides. Stir in vinegar and curry powder. Bring to a boil; adjust heat to maintain a gentle simmer. Break each cold egg into a separate small bowl; 1 at a time, hold bowls close to surface of water, and slip eggs into water. , Cook eggs, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water., Meanwhile, divide grits evenly among 4 bowls. Place 1 egg on top of each serving of grits; top with chopped bacon and, if desired, additional shredded cheese. Sprinkle with chives or parsley. Serve immediately.
Nutrition Facts : Calories 316 calories, Fat 19g fat (9g saturated fat), Cholesterol 228mg cholesterol, Sodium 870mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
CREAMY CHEESE FONDUE
Make and share this Creamy Cheese Fondue recipe from Food.com.
Provided by True Texas
Categories Cheese
Time 15m
Yield 2 cups
Number Of Ingredients 4
Steps:
- In 1 1/2 quart saucepan, stir soup in Swiss cheese.
- Heat over low heat until cheese is melted, stirring constantly.
- Remove from heat; stir in sour cream.
- Serve in fondue pot with bread chunks.
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