Der Rhinelander Lentil Soup Just A Pinch Recipes

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1 c sauterne (chablis) wine 1 Tbsp butter 1/4 tsp msg (accent brand) 1 dash white pepper 1 dash nutmeg 1/2

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1 tsp seasoned salt 2 dash nutmeg 2 lb processed swiss & american cheese How To Make 'rhinelander' fondue 1 In a sauce pan put the water and wine in and bring to a boil. Boil 2-3 minutes.

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Ingredients: * 1/2 cup white wine * 3/4 cup water * 1/2 tsp. garlic powder * 2 Tbsp. butter * pinch of nutmeg * 2 packages (24 ounces total) of processed Swiss Cheese. DO NOT use Swiss Cheese that you buy at the deli counter, it won't work! It has to be processed Swiss cheese. (Trust me on this one.)

Horst Magers Gustavs Fondue Rhinelander Recipes recipe

Fondue 5 cups processed swiss cheese, grated 2 cups water 1 cup sauterne white wine (Chablis) 1 teaspoon garlic powder 1 tablespoon butter 1⁄4 teaspoon Accent seasoning 1 dash white pepper 1 dash nutmeg Breads 1⁄2 loaf rye bread, diced 1⁄2 loaf French bread, diced directions

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(Use stainless steel or ceramic pot.) Stir thoroughly with a wooden spoon until cheese melts into a smooth heavy sauce. (If fondue seems too thick, add more wine. If too thin, add more cheese.) Dice bread into 2-inch squares and brown lightly in oven. Keep fondue warm while serving, else a skin will form on the top.

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Steps: cut cheese stack into cubes. In bottom of double boiler, start water boiling. In top of double boiler directly on burner, simmer white wine, garlic, nutmeg, white pepper and cayenne pepper for approximately 10 to 15 minutes to reduce wine and let alcohol cook out. Place top of double boiler on bottom and place cheese cubes in wine mixture.

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Recipe Grate or chop cheese. Bring water, wine, butter and seasoning to a boil. Then add cheese and set into double boiler. (Use stainless steel or ceramic pot.) Stir thoroughly with wooden spoon untilcheese melts into a smooth heavy sauce. (If fondue seems too thick, add more wine. If too thin, add more cheese.)

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1 cup water 1 cup dry white wine 3 to 4 large cloves garlic, minced 1 tablespoon butter 1/4 teaspoon white pepper 1/4 teaspoon ground nutmeg 1 (2-pound) loaf processed Swiss Cheese or White American Cheese shredded* Petite rye bread slices, French or sourdough bread, cut into bite-sized cubes * Found in the deli section of some grocery stores.

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1 dash nutmeg 1⁄2 loaf rye bread 1⁄2 loaf French bread Grate the cheese. Bring water in the bottom of a double boiler to a boil. In the top pan of the double boiler bring the 2 cups water, wine, butter, and seasonings to a boil, then add the cheese and set pan on the top of the double boiler over the boiling water.

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Grate cheese, bring water, wine, butter and seasonings to boil. Then add cheese and set in *double boiler. Stir thoroughly with wooden spoon until cheese melts into a smooth heavy sauce. (If fondue seems too thick, add more wine. If too thin add more cheese.) Dice bread into 2 inch squares and brown lightly in oven.

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Classic Swiss Fondue Recipe — The Mom 100

This easy Swiss Cheese Fondue recipe is makes a velvety smooth dipping sauce, perfect for enjoying with family and friends. Adapted from Chef Horst Mager's original recipe, as served at Der Rheinlander restaurant in Portland, Oregon (1963-2017). Jump to: What's the Story Behind Rheinlander Fondue What Goes into this Recipe

Fondue Bourguignonne Evelyn Chartres

Recipe Photos Nutrition Notes INGREDIENTS 1/2 Loaf rye bread 1 ts Garlic powder 5 c Processed swiss american 1 ds White pepper 1/4 ts Accent ( msg) 1 c Saute rne (chablis) wine 1/2 Loaf french bread 1 tb Butter 2 c Water 1 ds Nutmeg Edit Servings INSTRUCTIONS

Der Rhinelander Lentil Soup Just A Pinch Recipes

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.

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Step 1. Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat. Step 2. Meanwhile, in a large bowl, toss cheeses with cornstarch.

Fondue au Fromage Evelyn Chartres

Instructions. Begin by taking the clove of garlic and rubbing the inside of the caquelon (fondue dish) with the cut side, spreading the natural garlic oil on the surface. Mix the the white wine and cornstarch in the fondue pot and stir well to dissolve the starch. Light the fondue burner and gently heat the wine.