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Warm Beer and Cheese Fondue

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.7919
Energy (kCal)109.0525
Carbohydrates (g)23.8762
Total fats (g)0.4276
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a fondue pot or sauce pan, bring beer to a simmer. | 2. Add mustard and red pepper to beer. | 3. Coat cheese with flour. | 4. While stirring constantly, slowly add cheese. | 5. Fondue is done when mixture becomes a uniform cheese sauce. | 6. Good dippers are bread (especially multi-grain), tortilla chips, broccoli, celery, mushrooms, ham and turkey slices, and apples. | 7. When I make this as simply a chip dip, I often cook very small (1/4" diameter) sausage balls, and add them to the finished fondue mixture. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sharp cheddar cheese 1 shredded - - - -
    beer 1 bottle - - - -
    flour 3 tablespoons 108.4275 23.7385 1.7627 0.4207
    mustard powder 1 teaspoon ground - - - -
    red pepper 1/2 teaspoon 0.625 0.1377 0.0292 0.0069

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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