Cheesy Sprout Fondue Recipes
THE BEST CHEESE FONDUE
Best Cheese Fondue is the perfect recipe for any gathering, date night, or special occasion. This cheesy, creamy dish will leave taste buds happy.
Provided by Kelly
Categories Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Combine 2 teaspoons cornstarch with 1 tablespoon of the wine in a small bowl. Set aside.
- Combine remaining cornstarch with the cheeses. Set aside.
- In a large saucepan, rub the sides with the cut side of the garlic. Discard the garlic cloves.
- Add the remaining wine to the large saucepan and heat over medium heat. You want to cook it until bubbles form around sides of the pan.
- Stir in lemon juice.
- Reduce heat to medium-low. Add a handful of the cheese mixture to the saucepan. Stir constantly, using the figure-eight hand motion until the cheese is almost melted completely.
- Continue adding the rest of the cheese, one handful at a time. You want to allow the cheese to completely melt between additions.
- Once the cheese mixture has all been added, stir in the garlic powder, oregano, Worcestershire sauce and pepper sauce. Stir in cornstarch mixture gradually to the pan.
- Stir and cook until mixture is smooth and thickened.
- Keep warm and serve with dippers.
DELICIOUS CREAMY CHEESY BRUSSELS SPROUTS
This is the ONLY way I can get my husband and kids to eat Brussels sprouts, and everybody that tries this dish LOVES it! Mouth-watering creamy cheesy sauce slathered over Brussels sprouts so soft your teeth slide through them. You may need to double this recipe to have enough! I always make the sauce while sprouts are cooking, to save time and have it all ready at about the same time.
Provided by Katie Hanson
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a saucepan of water to a boil; reduce heat to medium-low and cook the sprouts for 10 minutes. Drain, rinse in cold water, and set aside.
- Melt the butter in a saucepan over medium heat and stir in the flour, salt, and pepper. Cook the mixture until it turns a slight tan color, about 1 minute; whisk in the milk. Bring to a simmer, whisking constantly, and cook until thickened, about 2 minutes. Stir in the processed cheese until the cheese has melted and the sauce is thick and smooth. Transfer the Brussels sprouts into the sauce, stirring to coat.
Nutrition Facts : Calories 254.2 calories, Carbohydrate 12.3 g, Cholesterol 54.2 mg, Fat 17.6 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 10.5 g, Sodium 780.9 mg, Sugar 6.8 g
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