Download Fondue by Lenny Rice, Brigid Callinan PDF

By Lenny Rice, Brigid Callinan

Even if it's the 1st path or the whole menu, fondue is definitely the right occasion meals or informal corporation dinner: it offers an rapid subject; the little prep wanted is finished good upfront; and it's certain to create a leisurely, comfortable surroundings. From Northern California's wine and cheese kingdom comes Cowgirl Creamery's head cheesemonger Lenny Rice and culinary teacher Brigid Callinan with a suite of 50 fondue recipes combining the thrill of the seventies craze with the advanced tastes of eu tradition-all in a single fondue pot. You'll locate recipes for tried-and-true classics made with conventional in addition to artisanal cheeses, novel spin-offs on favourite flavors like pizza and French onion soup, and chocolate and caramel truffles that might preserve the tea lighting fixtures burning lengthy and shiny. and will a melted pound of cheese or chocolate no longer be cause sufficient, you'll additionally locate deliciously inventive accompaniment and beverage pairing feedback absolute to motivate a go back to blessedly basic and actual fondue.

Reviews: "Anyone who already loves fondue, or who desires to dirt off the previous fondue pot and positioned it to paintings, must discover a replica of this little e-book. it's going to revolutionize your fondue aspirations." - Oakland Tribune

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Remove from oven and add veggie cheese. Return to oven just until cheese is melted. 42 Lentil Rice Casserole 1 c uncooked lentils 1 c uncooked rice 4 1/2 c water 1 large onion, chopped 1/2 t curry 1 T Bragg Liquid Aminos Veggie Shreds Preheat oven to 350 degrees. Put all ingredients (except Veggie Shreds) in an oven proof casserole dish, cover and bake 1 hour. Serve with Veggie Shreds (veggie cheese) at the table. Karen's Pasta Salad Boil 1 large bag of pesto flavored whole grain pasta. Rinse in cold water and add: 2 chopped carrots 1/2 yellow bell pepper 1/2 red bell pepper Small can sliced black olives 1/2 zucchini, chopped 1/2 yellow squash, chopped Dressing: 1 c extra virgin olive oil 1/3 c apple cider vinegar 2 cloves garlic, minced Mix dressing together and pour desired amount over salad.

Serve over rice. 51 Breads and Grains Mom's Crunchy Granola Cereal 4 c rolled oats 1/2 c shredded coconut 1/2 c chopped nuts (I use almonds) 1/4 c sesame seeds 1/2 c honey 1/2 c oil 1/2 c raisins Preheat oven to 300 degrees. Mix all ingredients together except raisins. Spread evenly on a baking sheet and bake for about 30 minutes, stirring occasionally, or until golden. Remove from oven and stir in raisins. 52 Bud's Biscuits 1 package of yeast 1 c warm water 2 c rice milk 3/4 c oil 1/4 c honey 1/4 t.

Add remaining ingredients (except the 4 tomatoes) and mix well. Cover and refrigerate for at least one hour. Core tomatoes and scoop out enough pulp to make a well. Fill with Tabouli mixture. Place on a bed of lettuce and serve. Stir Fry Veggies 2 T olive oil 2 T Bragg Liquid Aminos 1/2 onion, sliced 1 red pepper, cut into strips 2 carrots, sliced into circles 1 t cumin 1 c yellow squash, cut into 1" chunks 1 c zucchini, cut into 1" chunks Sauté onion, red pepper, and carrots in olive oil and Bragg's until slightly tender.

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