WebPrepare your fondue pot and place over low heat, or if you’re using a dish, warm in a low oven or place it in a bowl and cover with boiling water, set aside. In a medium bowl, …
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WebInstructions. Heat the slow cooker on the high setting. To the slow cooker, add the sausage, beef stock, beer, carrot, celery, onion, garlic, red pepper flakes, sea …
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Web6 hours ago · This recipe from Well Plated by Erin still includes tomato sauce and mozzarella, of course, but instead of ricotta, it calls for cottage cheese. The recipe …
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In fondue pot, combine the beer and Worcestershire sauce. Set temperature at 375 F and heat until bubbling. Gradually add the cheese mixture while stirring constantly. Cook until the cheese has melted and the mixture is smooth and lump-free, stirring constantly.
Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of pepper sauce. Transfer to fondue pot and keep warm over fondue burner. Note: If fondue becomes too thick add a bit of warmed beer.
—Amanda Wentz, Virginia Beach, Virginia In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan. Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until almost completely melted.
After all the cheese is melted and bubbling add a dash of pepper sauce. Transfer to fondue pot and keep warm over fondue burner. Note: If fondue becomes too thick add a bit of warmed beer. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.