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How To make Crockpot Fondue Italiano
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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The Story of Fondue Italiano and the 1970s Love Affair with Crockpots - The Perfect Party Dip!
Today we're travelling to 1975 to talk about why Crockpots were so popular in that decade. You are going to love the cookbook author! And you are also going to love this oh so easy dip! You'll want to have a party just to make it!!!
(apologies...I had some sound issues in this one)
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Here’s your recipe!
1 Lb. Lean Ground Beef
1 Envelope Spaghetti Sauce Mix
2) 15 oz cans Tomato Sauce
2 Cups Cheddar Cheese, Shredded
1 Cup Mozzarella Cheese, Shredded
2 TBS Cornstarch
1/2 Cup Dry Red Wine
In skillet, brown ground beef then drain. In a slow cooker, combine the cooked ground beef, spaghetti sauce mix, tomato sauce and both cheeses. Cover and cook on low for 2 hours. Dissolve red wine into the cornstarch. Turn heat to high and add the cornstarch mix. Mix well and heat 10-15 minutes. Serve with cubed Italian or French bread as dippers.
Thank you so much for joining me!!!! We’re cooking history through food and recapturing some childhood memories along the way!
Looking for more fabulous retro dishes? I have you covered! Here are my favorite Playlists!!
Best of YesterKitchen! My Most Popular Episodes!
Wayback Machine! Dishes from 1939 and Earlier!
Jill’s Retro Restaurant Tributes!
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1960s Main Dishes and Sides!
#italianfondue #fondueideas #crockpotideas
Meatball Fondue | Our Favorite Recipes | Cooking Light
We're using the term fondue loosely; the idea is that everyone scoops into a skillet of cheesy meatballs with hearty bread slices. The meatballs are more tender than traditional versions because they don't include breadcrumbs; we like the softer texture for this type of dish, where you want them to give way easily on the bread.
Get the recipe:
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Brusquetta de tomate confit e burrata
Brusqueta de burrata com tomate confit ❤️????????
Tomate cereja
Azeite
Sal
Pimenta
Orégano
Alho
Forno até dourar
Pão italiano, torra na frigideira, espalha burrata, Tomatin assado, e Manjericão ????
Além de lindaaa, fica simplesmente MARAVILHOSA de delícia!
Me conta aí, vai fazer ?
Fondue Recipe - Fondue Oil and Meat Preparation
Follow me on Twitter for updates! @OrsaraRecipes
In this segment I will show you how I prepare filet mignon fondue. I will also show you how to give your fondue cooking oil a better taste.
Brie Fondue Encounter | Abel & Cole
This starry dippity-dip-dip of a Brief Encounter, with Hollywoody asparagus, will make you so very happy. You can order all the organic ingredients from us here: and the full recipe is below...
It'll take: 5 mins (prep) | 20 mins (cooking)
It'll feed: 2 - 4 people
Ingredients
150g Godminster black pepper brie
A bundle of asparagus (or swap for your favourite fondue veg)*
Sea salt and freshly ground pepper
A little olive oil (optional)
A warmed loaf of bread , to serve (optional)
1. Preheat your oven to 200°C/Gas 6.
2. Unwrap your brie. Line a little roasting tray with greaseproof paper or foil. Plonk your brie on top.
3. Pop in the oven. Roast 15-20 mins or till starting to colour a little on the top.
4. Get a large frying pan hot. Trim the woody ends from your asparagus. Rinse. Add them to the hot, smoking pan while there's still water clinging to them.
5. Griddle the asparagus (no oil needed) till just tender. Season with a little salt and pepper. Gloss with a trickle of oil, once cooked, if you like.
6. Remove the brie from the oven. Carefully cut the lid off. Remove. Scatter a little pepper over, if you like. Dip in, stars of stage and field.
*Steamed Jersey Royals are brilliant dunked in (use a fork to save your fingers), as are griddled broccoli florets.