RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5084
View Recipe |
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Recipe Name: |
Cheese Fondue - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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Course: |
Appetizer |
Used in Baskets: |
No |
Base: |
Cheese |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
2 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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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: |
If fondue gets too thick, add 1/4 to 1/2 cup heated wine.
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Ingredients:
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Directions:
Cube cheese and toss in flour until well coated. Rub fondue pot with garlic; add wine and place over medium heat. Cook until small air bubbles rise to surface. Stir in lemon juice, add cheese, 1/3 cup at a time, stirring constantly, until cheese is melted. Stir in kirsch and keep mixture bubbling gently. |
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Nutrition per Serving: |
Calories: |
1240 |
Total Carbs: |
33.2 |
Net Carbs: |
0.0 |
Cholesterol: |
238.0 |
Fat: |
69.6 |
Protein: |
64.87 |
Fiber: |
-0.12 |
Sodium: |
110.44 |
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