4 ounces white wine of Chablis Chopped fresh garlic Half a lemon, garnished with lemon paper 50/50 blend of Swiss cheese 50 percent of Swiss Emmental cheese The 50 percent of Swiss Gruyere cheese Peppermill Nutmeg 1 / 2 ounce brandy Krischwasser Instructions:
This Chablis white base. Add a teaspoon of chopped garlic cup. Add 1 / 2 squeeze half a lemon. Add the cheese mixture with a fork to help aerate, too. Add more until the cheese is to have the consistency of warm honey. Add 5 turns of pepper. A pinch of nutmeg, aerate again to make a little softer cheeses. Pour 1 / 2 ounces brandy Krischwasser edges. Remove the cheese from the edge of the pot for boiling alcohol, leaving only a hint of cherry flavor and cheese. Aerate even really give the cheese a smooth consistency. Drink:
Freshly cut pieces of Granny Smith apples Bribes of France, rye and pumpernickel bread Celery CauliflFlower and carrot
1 (10 3/4-ounce) can cheddar cheese soup 1 (8 ounces) shredded Cheddar cheese 1 cup chunky salsa chipotle 1 cup whole milk Dip: cubes of French bread, jicama sticks, tortilla chips, warm corn tortillas
All the ingredients have melted out of the buckets in a medium saucepan over medium heat until the cheese and the mixture is smooth. Divide the dough into a fondue pot, pan or ceramic dish. Serve with bread, jicama, tortilla chips and tortillas.
4 ounces white wine of Chablis
ReplyDeleteChopped fresh garlic
Half a lemon, garnished with lemon paper
50/50 blend of Swiss cheese
50 percent of Swiss Emmental cheese
The 50 percent of Swiss Gruyere cheese
Peppermill
Nutmeg
1 / 2 ounce brandy Krischwasser
Instructions:
This Chablis white base.
Add a teaspoon of chopped garlic cup.
Add 1 / 2 squeeze half a lemon.
Add the cheese mixture with a fork to help aerate, too.
Add more until the cheese is to have the consistency of warm honey.
Add 5 turns of pepper.
A pinch of nutmeg, aerate again to make a little softer cheeses.
Pour 1 / 2 ounces brandy Krischwasser edges.
Remove the cheese from the edge of the pot for boiling alcohol, leaving only a hint of cherry flavor and cheese.
Aerate even really give the cheese a smooth consistency.
Drink:
Freshly cut pieces of Granny Smith apples
Bribes of France, rye and pumpernickel bread
Celery CauliflFlower and carrot
try cooks.com
ReplyDeleteif anything try foodnetwork.com
Good luck to you.
1 (10 3/4-ounce) can cheddar cheese soup
ReplyDelete1 (8 ounces) shredded Cheddar cheese
1 cup chunky salsa chipotle
1 cup whole milk
Dip: cubes of French bread, jicama sticks, tortilla chips, warm corn tortillas
All the ingredients have melted out of the buckets in a medium saucepan over medium heat until the cheese and the mixture is smooth. Divide the dough into a fondue pot, pan or ceramic dish. Serve with bread, jicama, tortilla chips and tortillas.