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Italian Style Fondue

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  Shredded longhorn cheese 4 Cup (64 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Cornstarch 4 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Onion 1 Medium, finely chopped
  Garlic 1 Clove (5 gm), minced / pressed
  Canned stewed tomatoes 15 Ounce (1 Large Can)
  Dry basil 1 Teaspoon
  Oregano leaves 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon

In a small bowl, stir together cheeses, cornstarch; set aside.
Place butter in a round 3 quart casserole or fondue dish.
Microwave uncovered, on HIGH (100%) for 1 minute.
Stir in onion and garlic.
Microwave, covered with wax paper, on HIGH (100%) for 6 minutes, stirring after 3 minutes.
Stir in tomatoes, basil, oregano, and pepper.
Cover with wax paper.
Microwave on HIGH (100%) for 2 minutes or until steaming.
Gradually add cheese mixture, stirring until cheese is completely melted.
Microwave, covered, on HIGH (100%) for 2 minutes; beat vigorously with a wire whip.
Microwave, uncovered, on HIGH (100%) for 4 minutes (beat after 2 minutes) or until fondue is thick and bubbly.
To reheat, microwave, covered, on MEDIUM (50%) for 1 minute (stirring after 30 seconds) or until heated through.

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