How To make Cheese Fondue (Usda)
1 c Cottage cheese, creamed
1/4 c Milk
2 tb Butter or margarine
1 1/2 tb Cornstarch
1 ds Garlic powder
1/4 ts Dry mustard
3/4 c Milk
4 oz Pasteurized process cheese
(sharp Cheddar), shredded 2 oz Pasteurized process cheese
:
(Swiss), shredded 1 lb Loaf French bread
cut into cubes Mix cottage cheese with 1/4 cup milk in a blender until smooth. Melt fat in a saucepan. Stir in cornstarch, garlic powder, and dry mustard; mix well. Add 3/4 cup milk. Cook over medium heat, stirring constantly until thickened, about 2 to 3 minutes. Reduce heat. Stir in cottage cheese mixture. Add remaining cheeses, stirring until cheeses are melted. Serve with cubes of French bread for dipping into fondue mixture. NOTE: Fondue may be transferred to a preheated fondue pot or chafing dish if desired. Keep hot during serving by using an alcohol burner, canned heat, or candle burner. Calories per serving: About 210 for fondue mixture, without bread. Source: FOOD :
by U.S. Department of Agriculture Typed for you by Karen Mintzias
How To make Cheese Fondue (Usda)'s Videos
~REBEL CANNING SWISS CHEESE SAUCE~
Talk about upping your grilling game! Boy do I ever love adding this to my burgers, hotdogs, brats, etc. And now lets look at upping your game in the fast food lane on your own lil' homestead . . . LOL
Philly cheese-steak sammies or how about hot ham & cheese sammies. Tailgating season just got easier as well. Oh my I do love that!!! There are so many things you can do with this sauce.
I do plan on doing a few meals showing you all how we use up this tasty lil sauce that is a MUST HAVE ON ONES PANTRY SHELF!!!! Just spreading this on crackers while we are binge watching our favorites series we watch.
Let's talk holidays now . . . Holidays are going to be so less stressful as well. We have this cheese sauce we can serve our with fresh veggies or crackers along with the canned CHEEZ WHIZ we also canned up.
~REBEL CANNING SWISS CHEESE SAUCE~
4 OZ. CUBED SWISS CHEESE
4 OZ CUBED AMERICAN CHEESE
1 - 12 OZ CAN EVAPORATED MILK
SALT & PEPPER TO TASTE
*** I WANT TO REMIND EVERYBODY TO ALWAYS BE KIND & RESPECTFUL. WE ARE NOT A USDA SITE. SO PLEASE DO NOT QUOTE OR TRASH OTHER PEOPLES METHODS. WE EMBRASS ALL METHODS OF CANNING HERE.
AND PLEASE DO ALL OF YOUR OWN RESEARCH BEFORE PROCEDDING TO CAN ANY OF THE CANNING VIDEO RECIPES ON HERE & IN ALL OF YOUTUBE LAND.***
طبق ال فوندو ، أشهر اكلة في سويسرا
محمود فرحات من اسرار السفر
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#سفر
#سياحة
Sterno's Family of 'Green' Chafing Fuels
Featuring our patented line of USDA Certified Biobased Product formulas, in this video you will see Sterno Products’ commitment to sustainable products and manufacturing processes. Sterno Green Wick chafing fuels are safe for consumers and the environment and have been endorsed by the Green Restaurant Association. To see more of the innovative Sterno Products portfolio, please follow us on Twitter, Facebook, Instagram, and Pinterest!
BAGEL BRATWURST with BEER CHEESE DIP
THE BRAJCAST:
TRENTS CHANNEL:
DOUGH (8-12 Dogs)
1 pint 120F water
1.5 tbsp granulated sugar
1 tbsp salt
1.5 tbsp active dry yeast (don’t use beer yeast)
1/2 cup butter
5 cups all purpose flour
1 cup baking soda
2 tbsp oil
2 egg yolks (with a splash of water for the egg wash)
12 COOKED bratwursts
BEER CHEESE:
2oz butter
2oz flour
1 cup of whole milk
12oz of dark lager
1lb of cheese (variations of cheddar and gouda taste the best)
INSTRUCTIONS:
Mix water, sugar, salt, and yeast into a large bowl and let sit until it foams.
Mix in butter and flour. Knead for 5 minutes. Add oil and glad wrap, and keep airtight in hot room until dough doubles in size (45 min)
Pre-heat oven to 450F
Heat a medium sized pan, bring to boil, kill heat, and then mix in baking sods
5. Form dough balls into 24 inch rope, and wrap each bratwurst
6. Cook each brat in baking soda mixture for 10 seconds
7. Add egg wash, and cook for 13-15 minutes (depends on the thickness of your dough rope, but I like it chewy)
8. In a medium pot, heat butter and flour to form roux.
9. Cut up cheese (if it’s not shredded) to cook faster.
10. Add cheese and milk and whisk until it becomes thick
ENJOY!
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Black Angus Burger with Onion Fondue by Chef Matt Levin
- Black Angus Burger with Pancetta & Onion Fondue as well as a Pork & Clam Stew! Chef Matt Levin of Ad Sum recreates restaurant recipes featuring Rastelli Market products
To view our Black Angus Burgers online, click below:
ASMR TOMAHAWK STEAK & STRETCHY CHEESE FONDUE MUKBANG
ASMR TOMAHAWK STEAK & STRETCHY CHEESE FONDUE MUKBANG