Found 21 recipes for: cfo-1000
Chilling the Brie beforehand is key to cutting off the rind. Some can be removed more easily than other rinds, so be patient.
A delicious sauce for dipping vegetables and bread that originated in Piedmont, Italy – perfect served as an appetizer course.
Pour yourself a glass of crisp, white wine and enjoy this delicious “fondue” during the summer months. Not a drop will be left by the end of the night!
With only a couple of ingredients, the star anise really stands out.
The Asian flavors of the broth transfer perfectly to the meats and vegetables. Pair with sauces below for a complete meal.
Make sure all foods being dipped into the oil are completely dry, otherwise the oil will spatter. Invest in a deep fat/candy thermometer to monitor the temperature of the oil to be sure you do not saturate or burn your foods.
Everything goes well when dipped in chocolate pretzels, cake, brownies or fruit. You can even drizzle over ice cream if there is any left over.
A twist on the standard chocolate – you can use any fruit purée in place of the raspberry.
White chocolate leans on the sweeter side, so pairing with more salty or tart items seems to work best, such as pretzels and green apples.
Like the chocolate fondue, any leftover can either be reheated the following day, or drizzled over a bowl of ice cream.
Any type of peanut butter will work for this recipe – natural, or processed; creamy or chunky. Use your favorite!
If you want this to be a bit spicier, up the wasabi paste to your desired taste.
To save time, you can defrost your chopped spinach in the refrigerator overnight (be sure to place on a rimmed plate or in a bowl, for it will release liquid and condensation).
Very rich and packed with flavor, this dip is also great with crudités.
In addition to being used as a side sauce for the fondue, this can also be spread on crostini, or used to jazz up a simple grilled cheese and tomato sandwich.
Everyone has their own version of this sauce. Ours is very simple, but is the perfect accompaniment to our seafood fondue.