Ingredients 1 pound lean ground beef 8 oz mozzarella cheese 1 each envelope spaghetti sauce mix 2 each 15 oz cans tomato sauce 2 tablespoon cornstarch 1 pound sharp cheddar cheese 1/2 cup dry red wine
Directions: In a skillet or crockpot with a browning unit, cook beef until crumbly; pour off excess fat. In the crockpot, combine beef with dry spaghetti sauce mix, tomato sauce, cheddar and mozzarella cheeses. Cover and cook on low for 2 hours. Dissolve cornstarch in the wine. Turn control to high. Add dissolved cornstarch. Heat on high for 10 to 15 minutes. Dip chunks of italian bread into the fondue while keeping the mixture hot in the crockpot. Makes 6 to 8 servings.
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Watch how to make cheese fondue, always a classic and always easy to make! Find the full recipe here:
The traditional Swiss fondue is most often a combination of cheeses, and here we use Gruyere and Emmental. Using a good dry white wine is essential, and from there all you have to do is melt some cheese and then tuck in!
For a true Swiss finish, add a measure of kirsch at the very end before serving.
Serve your fondue with cubed baguette or boiled potatoes, as well as accoutrements such as cornichons, charcuterie and pickled onions. For something different, you can dip almost anything your heart desires - from broccoli florets to apples or grapes!
Find this fondue recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
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This recipe calls for making the queso in a slow cooker, which you can keep plugged in to maintain cheesy, melty bliss for serving.
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