Archive for June, 2010

Middle Eastern fondue recipe

cooking pot

1 (1 1/2 pound) lean leg of lamb, cubed 3 tablespoons olive oil 1 tablespoon lemon juice 1 clove garlic, crushed 1 tablespoon chopped fresh mint 1 teaspoon ground cinnamon Salt and pepper Apricot Sauce: 1 tablespoon oil 1 shallot, finely chopped 1 (14 ounce) can apricots in natural juice Salt and pepper 1 tablespoon […]

Mexican fondue recipe


1 (2 pound) lean rump steak 1 tablespoon vegetable oil 1/2 Spanish onion, finely chopped 1 clove garlic, crushed 1 (14 ounce) can tomatoes, undrained 2 tablespoons tomato paste 1/2 teaspoon chili powder 1 fresh green chile, seeded and finely chopped Salt and pepper Cut meat into 1-inch cubes and put onto a serving plate. […]

Italian veggie fondue recipe


1 1/4 cups olive oil 3 cloves garlic, sliced 1/2 teaspoon freshly-ground pepper 2 (2 ounce) cans anchovy fillets Pour oil into fondue pot; add garlic and pepper. Chop anchovies. Add to fondue pot with anchovy oil. Heat until bubbly. Serve as dipping sauce for fresh vegetables such as radishes, zucchini sticks, carrot sticks, small […]

Israeli fondue recipe


2 avocados, halved and stoned 3 teaspoons lemon juice 1 clove garlic, halved 3/4 cup dry white wine 3 cups grated Edam cheese 2 teaspoons flour 5 tablespoons thick sour cream Cubes of sesame-coated French bread Cubes of red and green bell pepper Scoop out flesh from avocados into a bowl and mash until smooth […]

Hot tamale fondue recipe


1 can tamales 1/2 medium onion, finely chopped 1 can no-beans chili 8 ounces Velveeta cheese, sliced Slice tamales into medium saucepan. Add chili. Add chopped onions. Heat slowly, stirring occasionally, so as not to scorch. When hot, add sliced cheese. Stir until cheese is melted. Keep warm in a fondue pot. Serve with corn […]