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
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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DANA İNCİK❗Kışı Hastalıksız Şifalı Geçirtecek Bir Tarif
Lezzet ve şifa kaynağı dana incik hazırladım. İçinizi ısıtacak bir tarif oldu.
Malzeme listesi;
2.5 kg Dana incik
3 tane patates
4 tane havuç
4-5 tane soğan
1 tatlı kaşığı tane karabiber
1.5 tatlı kaşığı tuz
3-4 defne yaprağı
Terbiyesi için;
1 yemek kaşığı un
Yarım kiloya yakın yoğurt
1 limon
Hazırlanışı; tavanın içerisine yağ koyuyoruz, yüksek ateşte etleri mühürlüyoruz. Mühürledikten sonra etlerimizi alıyoruz. Tencere içerisine bir tane havuç rendeliyoruz. Rengi çıkana kadar kavuruyoruz. Defne yaprağı ile tane karabiber ekliyoruz. 2 litre sıcak su ekliyoruz. Mühürlediğimiz etleri tencerenin içerisine tekrar alıyoruz. Yarı pişme kıvamına etler gelince 3 tane havuç doğruyoruz ve havuçla soğanı da ekliyoruz. 1.5 tatlı kaşığı tuzu da ekliyoruz. Etin pişmesine yakın patatesleri ekliyoruz. Terbiyesine hazırlamaya başlıyoruz. Karıştırma kabının içerisine yoğurt, unu ve limonu sıkıp karıştırıyoruz. Terbiyeyi ılık su ile açıyoruz. Etin suyundan terbiyenin içerisine alıyoruz. Yaklaşık 3-4 kepçe etin suyundan ekledik ve tenceremizin içerisine terbiyeli sosu ekliyoruz. Fokur fokur kaynayan etin üzerine servis etmeye yakın kıyılmış maydanoz doğruyoruz. Afiyet şifa olsun.
Kanalıma hoşgeldiniz !
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