RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 122
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| Recipe Name: |
Curried Cheese Fondue |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2011-03-06
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Cheese |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.96
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
This is perfect for dipping bread and vegetables.
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Ingredients:
2 Teaspoons curry powder, sweet
2 Tablespoons beer, light
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Directions:
Mince garlic and place in fondue pot. Pour in wine and lemon juice; cook over medium heat until bubbly. Turn heat to low and add curry paste. Gradually stir in cheeses.
In a small bowl, blend cornstarch with sherry. Bland into cheese and continue to cook, stirring, 2 to 3 minutes, or until mixture is thick and smooth. Do not allow fondue to boil. Serve with bread and vegetables. |
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| Nutrition per Serving: |
| Calories: |
336 |
Total Carbs: |
2.2 |
Net Carbs: |
1.9 |
| Cholesterol: |
81.3 |
Fat: |
24.1 |
Protein: |
20.16 |
| Fiber: |
0.27 |
Sodium: |
1.77 |
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