Swiss Cheese Sauce Food

SWISS CHEESE SAUCE

Steps:

• Melt the butter over medium heat in a small sauce pan. Add flour and stir thoroughly for 2 minute lightly browning the mixture.
• Slowly whisk in the heavy cream until fully incorporated and no lumps appear. Turn the heat to medium high and cook on a low boil until the heavy cream is reduced by 1/2 (15 minutes).
• Add in all of the shredded cheese slowly stirring to combine. Last but not least, season with nutmeg and then salt and pepper to taste.
• Once sauce has returned to a light boil, it is ready to serve.

SWISS CHEESE SAUCE

Steps:

• In a heavy-bottomed medium saucepan melt butter over medium heat.
• Blend/whisk in flour; cook whisking 1 minute.
• Reduce heat to medium-low and slowly add in the half and half cream, stirring until thickened.
• Add in the Swiss cheese, Worcestershire sauce and hot pepper sauce to taste; mix with a wooden spoon until the cheese has melted.
• Season with salt and pepper.

SWISS CHEESE SAUCE

Steps:

• Set a medium saucepan over low heat and add the evaporated milk. Toss the Swiss cheese and cornstarch together in a bowl until totally coated. Whisk the Swiss and American cheese into the saucepan and heat, stirring constantly, until the cheese is completely melted, about 5 minutes. Season with salt and pepper and keep warm.

PERFECT CHEESE SAUCE

Steps:

• Melt the butter in a medium saucepot over medium heat. Stir in the flour and cook, stirring often, until a thick paste forms and turns golden brown. Stir in the taco seasoning and cook 30 seconds more.
• Gradually whisk in the milk, adding 1 cup at a time. Allow the mixture to come to a simmer before adding the next. It will be extremely thick at first and will thin with each addition. When all the milk is added bring the sauce to a simmer and cook 5 more minutes. Whisk in the cream cheese.
• Remove the sauce from the heat. Add the Cheddar and Parmesan and whisk until smooth. The sauce keeps refrigerated for up to 2 weeks or frozen for 6 months. If using from cold, carefully bring the sauce back to a boil before serving.

CLASSIC SWISS THREE-CHEESE FONDUE

Steps:

• What to dip: crusty mixed grain bread, French or Italian bread, cut into bite-sized cubes (leave a piece of crust on each cube); Cooked chicken breast, skin and bone removed, cut into bite-sized cubes; cooked garlic sausage or knockwurst, cut into bite-sized wedges; boiled new potatoes; asparagus spears, broccoli florets or cauliflower florets prepared for dipping.
• Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic. Add the wine and lemon juice and bring to a bare simmer over medium heat.
• In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch. A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another. The fondue can bubble gently, but do not boil. Stir in the kirsch and season with the nutmeg and pepper.
• Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately with dipping ingredients

CHEESE SAUCE

Steps:

• In the medium pot, bring the cream to a gentle simmer over medium heat. Whisk in the mustard. Stir in the Gruyère, Parmesan and garlic and cook until the cheeses are melted and combined and the sauce has a smooth consistency, 3 to 4 minutes. Season with salt and pepper. Serve warm.

CHEESE SAUCE

Steps:

• In a small sauce pan on low to med heat bring to a low boil and blend well.
• Server with steamed veggies or what ever suites your fancy.

SWISS CHEESE BROCCOLI

Steps:

• Grease a 10" by 6" baking dish. Preheat oven to 325 degrees.
• In 2 quart saucepan over high heat,in 1 inch boiling water, heat broccoli and 1/2 tsp salt to boiling.
• Cover and cook 10 minutes;Drain;Set aside.
• Meanwhile, in 2 quart saucepan over medium heat, melt butter; Stir in flour and 1 tsp of salt until smooth.
• Add onion and cook 1 minute
• Slowly stir in milk; cook, stirring constantly, until mixture thickens and begins to boil; remove from heat.
• Stir in cheese and broccoli until cheese melts slightly; stir in eggs.
• Pour into baking dish and bake 30 minutes or until firm to the touch.

FLORENTINE CHEESE CRêPES

Steps:

• Combine 1/2 cup flour and salt in medium bowl. Add eggs, melted butter and 1/2 cup milk; whisk until blended. Let stand 30 min.
• Spray heavy 8-inch skillet with cooking spray; heat on medium heat. Pour 2 Tbsp. batter into skillet; tilt skillet to evenly cover bottom of skillet with batter. Cook 1 to 2 min. or until bottom of crêpe is lightly browned. Run spatula around edge of crêpe to loosen from skillet; turn crêpe. Cook 1 min. or until bottom of crêpe is lightly browned. Remove from skillet; set aside. Repeat with remaining batter to make 7 additional crêpes.
• Heat oven to 350°F. Melt 1/4 cup butter in medium saucepan on low heat. Stir in remaining flour. Cook and stir 2 min. or until bubbly. Gradually stir in remaining milk until blended. Bring to boil on medium heat, stirring constantly. Cook on medium-low heat 2 to 3 min. or until thickened, stirring constantly. Add Parmesan; mix well.
• Combine spinach and Swiss cheese in medium bowl. Add 1 cup cream cheese sauce; mix well. Spoon about 1/4 cup spinach mixture down center of each crêpe; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining cream cheese sauce. Sprinkle with paprika.
• Bake 25 to 30 min. or until heated through.

SCALLOPS IN SWISS CHEESE SAUCE

Steps:

• In a medium bowl combine cheese, mayo, salt, dill, and grated onion. Add milk and stir well. Set aside.
• In a saute pan, gently saute scallops in butter for 5-6 minutes depending on size of scallops. Remove scallops to a dish and cover with another dish to keep warm.
• Add the cheese mixture to the remaining butter in the saute pan, and over low heat, whisk until smooth and very warm. If too dry, add more milk a little at a time.
• Return scallops to the saute pan and spoon sauce over them; continue warming to your liking. Do not boil at any time.
• Serve with anglehair pasta or rice. I like soba noodles.
• Garnish with dill or parsley leaf if desired.

SWISS ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix together chicken, chilies, and salsa.
• In a wide, shallow dish stir together salt and whipping cream.
• Heat oil in a large, heavy skillet over medium-high heat. Fry each tortilla for a few seconds, until it blisters, and immediately dip into cream and salt.
• Fill fried tortillas with chicken mixture. Roll and place flap side down in a baking dish. Pour remaining cream over tortillas, and sprinkle with cheese.
• Bake, uncovered, in a preheated oven until cheese has melted, about 15 to 20 minutes.

SWISS CHEESE SCHNITZEL

Steps:

• Whizz the bread in a food processor until fine. Mix breadcrumbs and cheese together, tip onto a large plate, then season. Dip the pork in the egg, then press both sides into the breadcrumb mixture to coat all over.
• Heat the oil in a large non-stick frying pan and fry the steaks for 3-4 mins on each side until cooked through. Serve with a crisp salad or try the Swiss-style salad, below.