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Mexican fondue recipe

June 28th, 2010 Fondueforyou

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.

To make the Mexican sauce, heat the oil in a saucepan; add onion and garlic and cook gently until softened. Stir in tomatoes and their juice, tomato paste and chili powder. Simmer uncovered for 10 minutes.

Remove the sauce from the heat and pur?e in a blender or food processor until smooth or press through a sieve to give a smooth sauce. Return to the heat. Add the chopped chile and simmer for 15 minutes more. Season with salt and pepper. Serve with the meat cooked in the hot oil.

Serves 4 to 6.

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Italian veggie fondue recipe

June 27th, 2010 Fondueforyou

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 green onions and celery strips.

Yields 6 servings.

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Israeli fondue recipe

June 26th, 2010 Fondueforyou

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 with lemon juice. Rub the inside of the fondue pot with cut clove of garlic, then pour in wine and heat until bubbling. Over a gentle heat, stir in cheese and cook until melted, stirring frequently.

In a small bowl, blend flour smoothly with or sout cream, then add to cheese mixture with mashed avocados. Continue to cook for 4 to 5 minutes until thick and smooth, stirring frequently. Serve with cubes of bread and red and green pepper.

Serves 4 to 6.

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Hot tamale fondue recipe

June 25th, 2010 Fondueforyou

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 chips.

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Highland fondue recipe

June 24th, 2010 Fondueforyou

1 small onion, finely chopped
3 teaspoons butter
1 cup milk
4 cups grated Scottish or Cheddar cheese
3 teaspoons flour
4 tablespoons whiskey
Cubes of rye and onion bread

Put onion and butter into a saucepan and cook over a gentle heat until soft. Add milk and heat until bubbling. Gradually stir in cheese and continue to cook until melted, stirring frequently.

In a small bowl, blend flour smoothly with whiskey, then stir into cheese mixture and cook 2 to 3 minutes until thickened, stirring frequently. Pour into the fondue pot and serve with cubes of rye and onion bread.

Serves 4 to 6.

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