Parmesan Fondue Recipes

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QUEBEC CITY'S FONDUE PARMESAN



Quebec City's Fondue Parmesan image

If you've ever visited this wonderful little city in North America, you have seen this listed as an appetizer on the menu. Served on a bed of lettuce perhaps with a sweet fruit ketchup, this lovely creamy, crunchy traditional food of Quebec is a snap to make and will be one you'll serve over and over again.

Provided by Gingerbee

Categories     Cheese

Time 20m

Yield 16 two inch squares (approx)

Number Of Ingredients 10

6 tablespoons butter
1 1/3 cups milk
1 pinch salt
1 pinch pepper
1/2 cup flour
4 eggs (separated)
1 cup parmesan cheese (grated)
1 cup gruyere cheese (grated)
1 cup breadcrumbs
cooking oil

Steps:

  • In a sauce pan on the stovetop, melt butter and Add flour and milk stirring until creamy over medium heat.
  • Add egg yolks, one at a time.
  • Stir well.
  • Remove from burner.
  • Add cheese and seasonings.
  • Spread mixture into a 9" x 9" well-greased pan.
  • Freeze until stiff enough to cut into squares.
  • When ready to serve: Beat egg whites; dip squares in egg and then in breadcrumbs and deep fry until golden.

Nutrition Facts : Calories 165.2, Fat 10.7, SaturatedFat 6, Cholesterol 80.1, Sodium 235.5, Carbohydrate 9.2, Fiber 0.4, Sugar 0.6, Protein 8

PARMESAN FONDUE



Parmesan Fondue image

This fondue really yummy. It is always a crowd pleaser! Be sure NOT to use the powder/canned stuff, YOU'LL WANT TO USE THE REAL THING.

Provided by luvthezaar

Categories     Cheese

Time 25m

Yield 3 1/2 cups

Number Of Ingredients 5

1 3/4 cups milk
16 ounces cream cheese
1 1/2 cups fresh grated parmesan cheese
1 small garlic clove, minced (optional)
1 loaf French bread, cubed (for dipping)

Steps:

  • Place the cream cheese and milk in a large sauce pan, cook over med-low heat until cream cheese is melted.
  • Stir in Parmesan and garlic over med-low heat until heated through.
  • (If mixture in too thick, add a little more milk to reach desired consistency.).
  • Transfer to a mini slow cooker/fondue pot to keep warm, serve with bread. (veggies are good to).

Nutrition Facts : Calories 1070.2, Fat 65.8, SaturatedFat 39.5, Cholesterol 197.3, Sodium 1888, Carbohydrate 78.1, Fiber 3.9, Sugar 1, Protein 41.7

CLASSIC FONDUE



Classic Fondue image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 10 to 12 servings

Number Of Ingredients 13

8 ounces raclette or Swiss cheese, grated
8 ounces Gruyere cheese, grated
2 tablespoons cornstarch
1 cup sauvignon blanc or other dry white wine
1 clove garlic, pressed
Zest of 1 lemon
1 tablespoon kirsch
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
Crusty Bread, recipe follows, for serving
2 Granny Smith apples, sliced, for serving
2 pears, sliced, for serving
1 loaf crusty bread

Steps:

  • Combine the raclette and Gruyere in a bowl and add the cornstarch. Toss well to coat the cheeses in the cornstarch; set aside.
  • In a pot over medium heat, warm the wine, garlic and lemon zest. Do not allow this to come to a boil or the fondue may be grainy in the end.
  • Slowly add the cheese mix a handful at a time, stirring and allowing each handful to melt completely before adding the next. Repeat until all the cheese is in the pot. Once completely smooth, stir in the kirsch, pepper and mustard. Pour the mixture into a fondue pot with a burner underneath to keep warm. Serve with Crusty Bread, apples and pears.
  • Preheat the oven to 350 degrees F.
  • Put the loaf of bread on a baking sheet and bake for 15 minutes to crisp. Allow to cool, then tear into chunks for serving. Set aside.

PARMESAN FONDUE



Parmesan Fondue image

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

1 (8 ounce) package Neufchatel cheese
1 cup milk
¾ cup grated Parmesan cheese
½ teaspoon garlic salt
1 small loaf French bread, cut into cubes

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

PARMESAN FONDUE



Parmesan Fondue image

"This recipe was given to me many years ago at a New Year's potluck," says Gwynne Fleener of Coeur d'Alene, Idaho. "Since then, it has been a tradition to serve it at our holiday open house. The creamy mixture is always a hit."

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield about 3-1/2 cups.

Number Of Ingredients 5

1-1/2 to 2 cups milk
2 packages (8 ounces each) cream cheese, cubed
1-1/2 cups grated Parmesan cheese
1/2 teaspoon garlic salt
1 loaf (1 pound) French bread, cubed

Steps:

  • In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Keep warm. Serve with bread cubes.

Nutrition Facts : Calories 100 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 241mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

PARMESAN FONDUE



Parmesan Fondue image

'This recipe was given to me many years ago at a New Year's potluck,' says Gwynne Fleener of Coeur d'Alene, Idaho. 'Since then, it has been a tradition to serve it at our holiday open house. The creamy mixture is always a hit.'

Provided by Allrecipes Member

Time 15m

Yield 28

Number Of Ingredients 5

1 ½ cups milk
2 (8 ounce) packages cream cheese, cubed
1 ½ cups grated Parmesan cheese
½ teaspoon garlic salt
1 (1 pound) loaf French bread, cubed

Steps:

  • In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm. Serve with bread cubes.

Nutrition Facts : Calories 127.1 calories, Carbohydrate 10.3 g, Cholesterol 22.4 mg, Fat 7.4 g, Fiber 0.4 g, Protein 5.2 g, SaturatedFat 4.5 g, Sodium 254.6 mg, Sugar 1.1 g

PARMESAN FONDUE



Parmesan Fondue image

Sure, this Parmesan Fondue requires constant stirring. But your patience will be rewarded with maximum cheesy awesomeness.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 16 servings

Number Of Ingredients 4

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, cubed
1 cup milk
1/4 cup LEA & PERRINS Worcestershire Sauce
1/2 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook cream cheese, milk and Worcestershire sauce in medium saucepan on medium heat 15 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly.
  • Stir in Parmesan; cook and stir 2 min.

Nutrition Facts : Calories 120, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 220 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Protein 4 g

TAGLIATELLE WITH ASPARAGUS AND PARMESAN FONDUTA



Tagliatelle with Asparagus and Parmesan Fonduta image

Provided by April Bloomfield

Categories     Pasta     Kid-Friendly     Dinner     Parmesan     Asparagus     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4 as a main

Number Of Ingredients 7

2 large egg yolks
1 1/2 cups crème fraîche
5 ounces Parmesan cheese, finely grated, plus a bit more for finishing
1 medium garlic clove, finely grated on a rasp-style grater
Kosher salt
1 pound asparagus, woody bottoms snapped off, stalks cut on the diagonal into long 1/2- inch-thick pieces, tips left whole
1/2 recipe Fresh Egg Pasta , cut into tagliatelle

Steps:

  • Bring a large pot of water to a boil. Meanwhile, bring an inch or two of water to a boil in a small pot. Whisk together the egg yolks, crème fraîche, Parmesan, and garlic in a large heatproof bowl that will fit snugly in the pot without making contact with the boiling water.
  • Set the bowl in the small pot and whisk the egg mixture constantly, occasionally scraping the sides and removing the bowl from the pot every couple of minutes as you whisk to keep the cooking nice and slow (don't let it bubble). The mixture will look thick and clumpy for a few seconds, then become liquidy, and then, once the cheese has melted, silky smooth. Cook just until the liquidy sauce has thickened slightly (it should thinly coat the back of a spoon), 6 to 8 minutes. Set the bowl aside in a warm place.
  • Salt the large pot of boiling water generously until it tastes slightly less salty than the sea. If you're confident that the pasta and asparagus will finish cooking at the same time, add them both to the water. If you're a worrywart, cook the asparagus first, scoop it into a colander to drain, then cook the pasta. Cook the asparagus until it is juicy with a slight bite, 3 to 4 minutes; and cook the pasta until it is fully cooked, 3 to 4 minutes.
  • Drain the pasta and asparagus well in a colander, then pop them back into the now-empty pot. Pour in most of the fonduta and toss gently but well. Season to taste with salt and more fonduta, if you'd like. Transfer to bowls, top with a little more Parmesan, and eat straightaway.

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