Easy Cheesy Fondue Ragu Food

CHEESE FONDUE

Steps:

• Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
• In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
• Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!

EASY CHEESY FONDUE

Steps:

• In sauce pan, melt butter.
• Stir in salt, flour, pepper, mustard, and Worcestershire sauce until smooth.
• Gradually add milk.
• Bring to a boil, cook and stir 2 minutes or until thick.
• Reduce heat, add cheese, cook and stir till melted.
• Rub fondue pan well with garlic clove. Then transfer fondue, keep warm.
• Serve with: Cubed ham, broccoli, apples, cubed breads (we love French and potato rosemary), and any other meat or veggie you prefer.

EASY CHEESY FONDUE #RAGU

Steps:

• To prepare dipping items:.
• Tortellini: Prepare according to package directions.
• Italian bread: Cut into 1-inch cubes.
• Italian Sausage: Place sausage in a large saucepan, cover with water. Bring to a boil over high heat and cook until sausage is cooked through, approximately 10 minutes. Remove from pot and cool for 5 minutes. Slice into 1/4-inch slices. Place a large skillet over high heat; add in enough vegetable oil to cover bottom of skillet. Cook sausage on both sides until golden brown, approximately 2 minutes per side; drain.
• Polenta: Slice polenta into 1/2-inch slices. Place skillet back over medium high heat; add in additional vegetable oil to measure 1/4-inch in bottom of skillet. Add in the slices of polenta and cook until golden brown, approximately 4 - 5 minutes per side. Drain on paper towel, then cut into quarters.
• Note: Dipping items can be prepared in advanced and served hot or at room temperature.
• To prepare fondue:.
• Rub the inside of an electric fondue pot with garlic. Set heat on fondue pot at 350 degrees. Add in the cheddar sauce and traditional sauce and cook until heated through, approximately 3 - 4 minutes. Whisk in the goat cheese until melted. Stir in the black pepper and nutmeg, bring to a boil, stirring constantly. Lower heat to 200 degrees. Using fondue forks or tooth picks, spear prepared dipping items and enjoy!
• Serves 4 as a meal, more as appetizers.
• Note: If fondue pot is not available, you can cook fondue on stove top, in a medium sized pot over medium heat, then transfer fondue to a small dip-sized crock pot to keep warm.

EASY CHEESY FONDUE WITH FINGERLING POTATOES, FRENCH BREAD AND SELECT VEGETABLES

Steps:

• Cover potatoes with water and bring the water to a boil. Salt the water and simmer potatoes 10 to 12 minutes, until just tender. Drain potatoes and return to warm pot to dry the potatoes. Drizzle potatoes with a little oil to keep them from discoloring and to shine them up.
• Fill a second skillet or saucepan with 2 inches of water. Cover and bring the water to a boil on the stovetop. Salt the water, replace the cover and reduce heat to simmer.
• To a heavy saucepan over moderate heat, add 1 tablespoon oil and the chopped shallots. Saute shallots for 2 or 3 minutes, then add sherry and allow it to almost evaporate, a minute or two. Add half-and-half to the pan and reduce heat to low. Cut cream cheese into 1-inch slices and add it to the pot. Allow the cream cheese to slowly melt into the half-and-half, 5 minutes. Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until cheese is melted and fully incorporated. Stir in lemon juice. Season sauce with, nutmeg and black pepper. Place a candle underneath a wire rack or warm a fondue pot. Transfer cheese sauce to fondue pot or place saucepan over wire rack and burning candle.
• To simmering, salted water, add broccoli and cook florets, covered, 3 minutes. Remove broccoli with a slotted spoon to a plate and add asparagus tips. Cook asparagus tips 2 minutes, then remove with tongs to a plate.
• Arrange the items for dipping on a large serving platter. Garnish the cooked potatoes with chives. Set the cubed baguette on the opposite end of the platter, to balance color. Between potatoes and bread, arrange cooked broccoli, asparagus and cherry tomatoes. Set out fondue forks or bamboo skewers for dipping. Place small dishes of cornichons, marinated mushrooms and pickled onions near dipping station for accompaniments.

CHARCUTERIE AND CHEESE FONDUE

Steps:

• Melt the butter in a medium saucepan over medium-high heat. Add the shallot and garlic and cook, stirring, until softened, about 2 minutes. Add the tomatoes and chipotle and cook, stirring, until slightly dried out, about 1 minute.
• Add the cheeses and milk and heat at a bare simmer, stirring, until melted. Transfer to a bowl and serve immediately with your favorite dippers.

CHEESE FONDUE

Steps:

• In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.
• Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.
• Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch.
• Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture.
• Spear bread and fruit with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.

HOMEMADE RAGU SAUCE

Steps:

• In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook until liquid is reduced by half, 4-5 minutes., Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1-1/2 to 2 hours. , Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta.

EASY CHEESE FONDUE

Steps:

• Toss shredded cheese with cornstarch in small bowl; set aside.
• Cook and stir cream cheese spread and 2 Tbsp. broth in medium saucepan on medium-low heat until smooth. Stir in remaining broth, wine, garlic powder and nutmeg. Cook and stir 5 min. or until bubbly around edge.
• Add shredded cheese; cook and stir 2 to 3 min. or until completely melted.

GARLIC CHEESE FONDUE

Steps:

• Combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat. Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat. Add cheese mixture by handfuls, whisking until melted and smooth after each addition. Mix in more wine by tablespoonfuls to reach desired consistency. Transfer to fondue pot.
• Set fondue over candle or canned heat. Serve fondue with bread.

BASIC FONDUE

Steps:

• In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.

EASY CHEESE FONDUE

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the vinegar with the cornflour and place in a heatproof bowl with the cheeses. Set over a pan of boiling water. Slowly melt the cheese, stirring occasionally. When it's nearly melted, add the crème fraîche and a little black pepper, if you like. Lower the heat and keep warm.
• To make croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 mins until golden and crisp.
• To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it.

FIVE-CHEESE FONDUTA

Steps:

• Preheat oven to 450°. Brush an 8-in. cast iron or other ovenproof skillet with 1 tablespoon butter; set aside. In a large bowl, beat cream cheese, mozzarella, fontina, cheddar and Parmesan cheeses, garlic, rosemary, thyme, pepper and remaining 2 tablespoons butter until combined. Spread into prepared skillet. Bake until bubbly and golden brown, 15-20 minutes. Serve with baguette slices, pita chips or vegetables.